Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review.

ABSTRACT: Marine invertebrates, such as oysters, mussels, clams, scallop, jellyfishes, squids, prawns, sea cucumbers and sea squirts, are consumed as foods. These edible marine invertebrates are sources of potent bioactive peptides. The last two decades have seen a surge of interest in the discovery of antioxidant peptides from edible marine invertebrates. Enzymatic hydrolysis is an efficient strategy commonly used for releasing antioxidant peptides from food proteins. A growing number of antioxidant peptide sequences have been identified from the enzymatic hydrolysates of edible marine invertebrates. Antioxidant peptides have potential applications in food, pharmaceuticals and cosmetics. In this review, we first give a brief overview of the current state of progress of antioxidant peptide research,

SUBMITTER: Chai TT 

PROVIDER: S-EPMC5334622 | biostudies-literature | 2017 Feb

REPOSITORIES: biostudies-literature