Food-derived antithrombotic peptides: Preparation, identification, and interactions with thrombin

Area of Science:

• Food Science and Nutrition
• Biochemistry
• Cardiovascular Health

Background:

• Thromboembolism is a major global health concern, driving the search for novel therapeutic strategies.
• Functional foods incorporating antithrombotic agents are gaining traction due to their safety and efficacy.
• Food-derived peptides present a viable source of natural antithrombotic compounds.

Purpose of the Study:

• To review the preparation, isolation, and identification of antithrombotic peptides from food sources.
• To analyze the mechanisms by which these peptides interact with thrombin, a key thrombosis factor.
• To highlight recent advancements and future research directions in food-derived antithrombotic peptides.

Main Methods:

• Review of conventional workflows for peptide preparation and isolation from food materials.
• Analysis of biochemical, solution chemistry, and crystal chemistry methods to study peptide-thrombin interactions.
• Synthesis of current research on the antithrombotic effects and mechanisms of food-derived peptides.

Main Results:

• Established methodologies for obtaining and identifying antithrombotic peptides from diverse food origins.
• Detailed insights into the molecular interactions between anticoagulant peptides and thrombin.
• Compilation of evidence supporting the efficacy of food-derived peptides in preventing thrombosis.

Conclusions:

• Food-derived antithrombotic peptides represent a novel and promising area within food science and nutrition.
• Understanding their interaction with thrombin is crucial for developing effective functional foods.
• Further research into these peptides can lead to innovative strategies for managing thromboembolic disorders.