Plant bioactive peptides (oilseed, legume, cereal, fruit, and vegetable)

AÑON, MARÍA CRISTINA; QUIROGA AV; SCILINGO AA; TIRONI VA

Handbook of Food Bioactive Ingredients: Properties and Applications

Springer Nature

Lugar: Suiza; Año: 2022; p. 1 - 34

Plant peptides are very interesting potential functional ingredients and a goodalternative to animal sources due to their high availability of sources, low costs,and reduced environmental impact. In this way, a lot of effort is devoted to thestudies of health beneficial properties of peptides derived from plant proteinswhich have been increasing and becoming more complex in the last decades. Thischapter is focused on the bioactive properties of peptides from three groups ofseeds (cereals and pseudo-cereals, legumes, oilseeds) and fruits and vegetables.Main results from in silico, in vitro, and in vivo (animal models) studies arepresented. The main bioactivities informed in all cases are antihypertensive(mainly inhibition of the angiotensin-converting enzyme and other mechanismsin some cases), antioxidant (free radical scavenging, metal chelation, modulationof antioxidant enzymes and glutathione content, among others), inhibition ofenzymes associated with type 2 diabetes development, and antitumor (the samesequence has been found in several kinds of seeds). Hypocholesterolemic, antithrombotic, immunomodulatory, antimicrobial, and other activities have beenalso reported for some plant sources. Development of foodstuffs containingbioactive plant protein/peptides, the evaluation of bioavailability and the mechanisms of action, human intervention studies, and approbation of health claims will require a lot of work in the future.