Food-derived antioxidant peptides undergo oxidative transformations that may alter their function and safety

Area of Science:

• Food Chemistry
• Biochemistry
• Nutraceutical Science

Background:

• Bioactive peptides in foods and nutraceuticals face oxidizing environments.
• Oxidative modifications alter peptide structure, function, and safety.

Purpose of the Study:

• To review the chemistry, detection, and diversity of oxidized bioactive peptides.
• To highlight sequence-specific reactivity and safety considerations for peptide-based ingredients.

Main Methods:

• Mechanistic studies on peptide modifications by reactive oxygen species (ROS).
• Analysis of reactions with oxidized lipids and sugars (glycation/glycoxidation).
• Integration of current knowledge on peptide oxidation products.

Main Results:

• Peptides form hydroperoxides, carbonyls, fragments, and dimers via ROS.
• Oxidized lipids and sugars create diverse adducts and cross-links.
• Oxidized peptides show altered bioavailability, immunoreactivity, and cellular functions.

Conclusions:

• Oxidized bioactive peptides have largely unexplored functional and toxicological implications.
• Further research is needed on safety and research priorities for peptide-based functional ingredients.