Bioactive Marine Peptides. Nutraceutical Value and Novel Approaches

Advances in Food and Nutrition Research

Volumn 65, Issue , 2012, Pages 73-105

  Giri, Anupam ^a   Ohshima, Toshiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Anticoagulant; Antihypertensive; Antimicrobial; Antioxidant; Bioactivity; Fermentation; Functional food; Marine resources; Peptides

Indexed keywords

EID: 84857198077     PISSN: 10434526     EISSN: None     Source Type: Book Series    
DOI: 10.1016/B978-0-12-416003-3.00005-6     Document Type: Chapter

References (132)

1. Achour A., Lachgar A., Astgen A. Potentialization of IL-2 effect on immune cells by oyster extract (JCOE) in normal and HIV-infected individuals. Biomed. Pharmacother. 1997, 51:427-429.
2. Alemán A., Giménez B., Pérez-Santin E., Gómez-Guillén M.C., Monter P. Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate. Food Chem. 2011, 125:334-341.
3. Amarowicz R., Shahidi F. Antioxidant activity of peptide fractions of capelin protein hydrolysates. Food Chem. 1997, 58:355-359.
4. Anderson J.J.B., Garner S.C. Calcium and phosphorous nutrition in health and disease: Introduction. Calcium and Phosphorous in Health and Disease 1996, 1-5. CRC Press, New York. J.J.B. Anderson, S.C. Garner (Eds.).
5. Ariyoshi Y. Angiotensin-converting enzyme inhibitors derived from food proteins. Trends Food Sci. Technol. 1993, 4:139-144.
6. Bai R., Pettit G.R., Hamel E. Binding of dolastatin 10 to tubulin at exchangeable nucleotide and Vinca alkaloid sites. J. Biol. Chem. 1990, 265:17141-17149.
7. Bai R., Verdier-Pinard P., Gangwar S., Stessman C.C., McKlure K.J., Sausville E.A., Pettit G.R., Bates R.B., Hamel E. Dolastatin 11, a marine depsipeptide, A arrests cells at cytokinesis and induces hyperpolymerization of purified actin. Mol. Pharmacol. 2001, 59:462-469.
8. Bartlett T.C., Cuthbertson B.J., Shepard E.F., Chapman R.W., Grops P.S., Warr G.W. Crustins, homologues of an 11.5-kDa antibacterial peptide, from two species of penaeid shrimp, Litopenaeus vannamei and Litopenaeus setiferus. Mar. Biotechnol. 2002, 4:278-293.
9. Battison A.L., Summerfield R., Patrzykat A. Isolation and characterization of two antimicrobial peptides from haemocytes of the American lobster Homarus americanus. Fish Shellfish Immunol. 2008, 25:181-187.
10. Binsan W., Benjakul S., Visessanguan W., Roytrakul S., Tanaka M., Kishimura H. Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei). Food Chem. 2008, 106:185-193.
11. Byun H.G., Kim S.K. Purification and characterization of angiotensin I converting enzyme (ACE) inhibitory peptides from Alaska Pollack (Theragra chalcogramma) skin. Process Biochem. 2001, 36:1155-1162.
12. Cacciuttolo M.A., Trinh L., Lumpkin J.A., Rao G. Hyperoxia induces DNA damage in mammalian cells. Free Radic. Biol. Med. 1993, 14:267-276.
13. Chen H.M., Muramoto K., Yamauchi F. Structural analysis of antioxidative peptides from soybean β-conglycinin. J. Agric. Food Chem. 1995, 43:574-578.
14. Chen J., Suetsuna K., Yamauchi F. Isolation and characterization of immunostimulative peptides from soybean. J. Nutr. Biochem. 1995, 6:310-313.
15. Chen H., Muramoto K., Yamauchi F., Nokihara K. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. J. Agric. Food Chem. 1996, 44:2619-2623.
16. Chen H., Muramoto K., Yamauchi F., Fujimoto K., Nokihara K. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. J. Agric. Food Chem. 1998, 46:49-53.
17. Cheung I.W.Y., Li-Chan E.C.Y. Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design. Food Chem. 2010, 122:1003-1012.
18. Cheung H.S., Wang F.L., Ondetti M.A., Sabo E.F., Cushman D.W. Binding of peptide substrates and inhibitors of angiotensin-converting enzyme. J. Biol. Chem. 1980, 255:401-407.
19. Cho S.S., Lee H.K., Yu C.Y., Kim M.J., Seong E.S., Ghimire B.K., Son E.H., Choung M.G., Lim J.D. Isolation and characterization of bioactive peptides from Hwangtae (yellowish dried Alaska pollack) protein hydrolysate. J. Food Sci. Nutr. 2008, 13:196-203.
20. Chun H., Sasaki M., Fujiyama Y., Bamba T. Effect of peptide chain length on absorption and intact transport of hydrolyzed soybean peptide in rat intestinal everted sac. J. Clin. Biochem. Nutr. 1996, 21:131-140.
21. Clare D.A., Swaisgood H.E. Bioactive milk peptides: A prospectus. J. Dairy Sci. 2000, 83:1187-1195.
22. Craft I.L., Geddes D., Hyde C.W., Wise I.J., Matthews D.M. Absorption and malabsorption of glycine and glycine peptides in man. Gut 1968, 9:425-437.
23. Cushman D.W., Cheung H.S., Sabo E.F., Ondetti M.A. Angiotensin-converting enzyme inhibitors: Evaluation of a new class of antihypertensive drugs. Angiotensin-Converting Enzyme Inhibitors: Mechanism of Action and Clinical Implications 1981, 1-25. Urban and Schwarzenberg, Baltimore and Munich. Z.P. Horovitz (Ed.).
24. Davalos A., Miguel M., Bartolomé B., López-Fandiño R. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J. Food Prot. 2004, 67:1939-1944.
25. de Vries D.J., Beart P.M. Fishing for drugs from the sea: Status and strategies. Trends Pharmacol. Sci. 1995, 16:275-279.
26. Defelice S.L. The nutritional revolution: Its impact on food industry R&D. Trends Food Sci. Technol. 1995, 6:59-61.
27. Edward N.J., Arroll T.A., Fan Z. Specificity and some physicochemical characteristics of the antibacterial activity from blue crab Callinectus sapidus. Fish Shellfish Immunol. 1996, 6:403-413.
28. Elias R.J., Kellerby S.S., Decker E.A. Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr. 2008, 48:430-441.
29. Erdmann K., Cheung B.W.Y., Schroder H. The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. J. Nutr. Biochem. 2008, 19:643-654.
30. Fahmi A., Morimura S., Guo H.C., Shigematsu T., Kida K., Uemura Y. Production of angiotensin I converting enzyme inhibitory peptides from sea bream scales. Process Biochem. 2004, 39:1195-1200.
31. Food and Agriculture Organization of the United Nations, Rome, Italy 2001, FAOSTAT, FAO Statistical Databases, Fisheries Data, Available from Internet, URL. http://www.fao.org.
32. Fouchereau-Peron M., Duvail L., Michel C., Gildberg A., Batista I., Gal Y.I. Isolation of an acid fraction from a fish protein hydrolysate with a calcitonin-gene-related-peptide-like biological activity. Biotechnol. Appl. Biochem. 1999, 29:87-92.
33. Fujita H., Yoshikawa M. LKPNM: A prodrug-type ACE-inhibitory peptide derived from fish protein. Immunopharmacology 1999, 44:123-127.
34. Gerwick W.H. Drugs from the Sea-The Search Continues. J. Pharm. Tech. 1987, (July/August):136-141.
35. Gildberg A., Bogwald J., Johansen A., Stenberg E. Isolation of acid peptide fractions from a fish protein hydrolysate with strong stimulatory effect on Atlantic salmon (Salmo salar) head kidney leucocytes. Comp. Biochem. Physiol. 1996, 11:97-101.
36. Giri A., Osako K., Ohshima T. Effect of raw materials on the extractive component sand taste aspects of fermented fish paste: Sakana miso. Fish. Sci. 2009, 75:785-796.
37. Giri A., Osako K., Ohshima T. Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters. Fish. Sci. 2009, 75:481-489.
38. Giri A., Osako K., Ohshima T. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem. 2010, 120:621-631.
39. Giri A., Osako K., Okamoto A., Ohshima T. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Res. Int. 2010, 43:1027-1040.
40. Giri A., Osako K., Okamoto A., Okazaki E., Ohshima T. Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji. Food Res. Int. 2011, 44:317-325.
41. Giri A., Osako K., Okamoto A., Okazaki E., Ohshima T. Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel. J. Sci. Food Agric. 2011, 91:850-859.
42. Gobbetti M., Stepaniak L., Angelis M.D., Corsetti A., Cagno R.D. Latent bioactive peptides in milk proteins: Proteolytic activation and significance in dairy processing. Crit. Rev. Food Sci. Nutr. 2002, 42:223-239.
43. Guerard F., Sumaya-Martinez M.T., Laroque D., Chabeaud A., Dufosse L. Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards. Process Biochem. 2007, 42:1486-1491.
44. He H., Chen X., Sun C., Zhang Y. Research progress in inhibitory peptides of angiotensin-converting enzyme. China Biotechnol. 2004, 24:7-11.
45. He H., Chen X., Sun C., Zhang Y., Gao P. Preparation and functional evaluation of oligopeptide-enriched hydrolysate from shrimp (Acetes chinensis) treated with crude protease from Bacillus sp SM98011. Bioresour. Technol. 2006, 97:385-390.
46. Hernandez-Ledesma B., D'avalos A., Bartolom'e B., Amigo L. Preparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulin. Identification of active peptides by HPLC-MSMS. J. Agric. Food Chem. 2005, 53:588-593.
47. Huang G., Ren Z., Jiang J. Separation of iron-binding peptides from shrimp processing by-products hydrolysates. Food Bioprocess Technol. 2010, 4:1527-1532.
48. Ichimura T., Hu J., Aita D.Q., Maruyama S. Angiotensin I-converting inhibitory activity and insulin secretion stimulative activity of fermented fish sauce. J. Biosci. Bioeng. 2003, 5:496-499.
49. Jayasankar V., Subramonium T. Antibacterial activity of seminal plasma of the mud crab Scylla serrata (forskal). J. Exp. Mar. Biol. Ecol. 1999, 236:253-259.
50. Je J.Y., Park J.Y., Jung W.K., Park P.J., Kim S.K. Isolation of angiotensin I converting enzyme (ACE) inhibitor from fermented oyster sauce, Crassostrea gigas. Food Chem. 2005, 90:809-814.
51. Je J.Y., Park P.J., Byun H.K., Jung W.K., Kim S.K. Angiotensin I converting enzyme (ACE) inhibitory peptide derived from the sauce of fermented blue mussel, Mytilus edulis. Bioresour. Technol. 2005, 96:1624-1629.
52. Je J.Y., Qian Z.J., Byun H.G., Kim S.K. Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochem. 2007, 42:840-846.
53. Je J.Y., Qian Z.J., Lee S.H., Byun H.G., Kim S.K. Purification and antioxidant properties of bigeye tuna (Thunnus obesus) dark muscle peptide on free radical-mediated oxidation systems. J. Med. Food 2008, 11:629-637.
54. Jeon Y.J., Kim S.K. Continuous production of chitooligosaccharides using a dual reactor system. Process Biochem. 2000, 35:623-632.
55. Jo H.Y., Jung W.K., Kim S.K. Purification and characterization of a novel anticoagulant peptide from marine echiuroid worm, Urechis unicinctus. Process Biochem. 2008, 43:179-184.
56. Jun S.Y., Park P.J., Jung W.K., Kim S.K. Purification and characterization of an antioxidative peptide from enzymatic hydrolysates of yellowfin sole (Limanda aspera) frame protein. Eur. Food Res. Technol. 2004, 219:20-26.
57. Jung W.K., Kim S.K. Calcium-binding peptide derived from pepsinolytic hydrolysates of hoki (Johnius belengerii) frame. Eur. Food Res. Technol. 2007, 224:763-767.
58. Jung W.K., Kim S.K. Isolation and characterization of an anticoagulant oligopeptide from blue mussel, Mytilus edulis. Food Chem. 2009, 117:687-692.
59. Jung W.K., Je J.Y., Kim S.K. A novel anticoagulant protein from Scapharca broughtonii. J. Biochem. Mol. Biol. 2001, 35:199-205.
60. Jung W.K., Park P.J., Byun H.G., Moon S.H., Kim S.K. Preparation of hoki (Johnius belengerii) bone oligophosphopeptide with a high affinity to calcium by carnivorous intestine crude proteinase. Food Chem. 2005, 91:333-340.
61. Jung W.K., Rajapakse N., Kim S.K. Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytillus edulis. Eur. Food Res. Technol. 2005, 220:535-539.
62. Jung W.K., Karawita R., Heo S.J., Lee B.J., Kim S.K., Jeon Y.J. Recovery of a novel Ca-binding peptide from Alaska pollack (Theragra chalcogramma) backbone by pepsinolytic hydrolysis. Process Biochem. 2006, 41:2097-2100.
63. Jung W.K., Mendis E., Je J.Y., Park P.J., Son B.W., Kim H.C., Choi Y.K., Kim S.K. Angiotensin-I-converting enzyme inhibitory peptide from yellowfin sole (Limanda aspera) frame protein and its antihypertensive effect in spontaneously hypertensive rats. Food Chem. 2006, 94:26-32.
64. Jung W.K., Qian Z.J., Lee S.H., Choi S.Y., Sung N.J., Byun H.G., Kim S.K. Free radical scavenging activity of a novel antioxidative peptide isolated from in vitro gastrointestinal digests of Mytilus coruscus. J. Med. Food 2007, 10:197-202.
65. Kim G.H., Jeon Y.J., Byun H.G., Lee Y.S., Kim S.K. Effect of calcium compounds from oyster shell bound fish skin gelatine peptide in calcium deficient rats. J. Korean Fish. Soc. 1998, 31:149-159.
66. Kim S.K., Jeon Y.J., Byun H.G., Park P.J. Calcium absorption acceleration effect on phosphorylated and nonphosphorylated peptides from hoki (Johnius belengeri) frame. J. Korean Fish. Soc. 1999, 32:713-717.
67. Kim S.K., Choi Y.R., Park P.J., Choi J.H., Moon S.H. Screening of biofunctional peptides from cod processing wastes. J. Korean Soc. Agric. Chem. Biotechnol. 2000, 43:225-227.
68. Kim S.K., Kim Y.T., Byun H.G., Nam K.S., Joo D.S., Shahidi F. Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Allaska Pollack skin. J. Agric. Food Chem. 2001, 49:1984-1989.
69. Kim D.C., Chae H.J., In M.J. Existence of stable fibrin-clotting inhibitor in salt fermented anchovy sauce. J. Food Compost. Anal. 2004, 17:113-118.
70. Kim S.Y., Je J.Y., Kim S.K. Purification and characterization of antioxidant peptide from hoki (Johnius balengerii) frame protein by gastrointestinal digestion. J. Nutr. Biochem. 2007, 18:31-38.
71. Kim E., Lee S., Jeon B., Moon S., Kim B., Park T., Han J., Park P. Purification and characterisation of antioxidative peptides from enzymatic hydrolysates of venison protein. Food Chem. 2009, 114:1365-1370.
72. Klompong V., Benjakul S., Yachai M., Visessanguan W., Shahidi F., Hayes K.D. Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe trevally (Selaroides leptolepsis). J. Food Sci. 2009, 74:126-133.
73. Korhonen H., Pihlanto-Leppala A. Food-derived bioactive peptides: Opportunities for designing future foods. Curr. Pharm. Des. 2003, 9:1297-1308.
74. Koyama T., Noguchi K., Aniya Y., Sakanashi M. Analysis for sites of anticoagulant action of plancinin, a new anticoagulant peptide isolated from the starfish Acanthaster planci, in the blood coagulation cascade. Gen. Pharmacol. 1998, 31:277-282.
75. Kuba M., Tana C., Tawata S., Yasuda M. Production of angiotensin-I converting enzyme inhibitory peptides from soybean protein with Monascus purpureus acid proteinase. Process Biochem. 2005, 40:2191-2196.
76. Lahl W.J., Braun S.D. Enzymatic production of protein by hydrolysates for food use. Food Technol. 1994, 48:68-71.
77. Lee T.G. Functional peptides from hydrolysate of marine oyster proteins 1996, Ph.D. thesis, Pukyong National University, Korea.
78. Lee T.G., Maruyama S. Isolation of HIV-1 protease-inhibiting peptides from thermolysin hydrolysate of oyster proteins. Biochem. Biophys. Res. Commun. 1998, 253:604-608.
79. Lee S.H., Qian Z.J., Kim S.K. A novel angiotensin I converting enzyme inhibitory peptide from tuna frame protein hydrolysate and its antihypertensive effect in spontaneously hypertensive rats. Food Chem. 2010, 118:96-102.
80. Li C., Haug T., Styrvold O.B., Jørgensen T.Ø., Stensvag K. Strongylocins, novel antimicrobial peptides from the green sea urchin, Strongylocentrotus droebachiensis. Dev. Comp. Immunol. 2008, 32:1430-1440.
81. Li Y.W., Li B., He J., Qian P. Structure-activity relationship study of antioxidative peptides by QSAR modeling: The amino acid next to C-terminus affects the activity. J. Pept. Sci. 2011, 17:454-462.
82. Liu Z., Dong S., Xu J., Zeng M., Song H., Zhao Y. Production of cysteine-rich antimicrobial peptide by digestion of oyster (Crassostrea gigas) with alcalase and bromelin. Food Control 2008, 19:231-235.
83. Lun H.H., Lan C.X., Yun S.C., Zhong Z.Y., Cheng Z.B. Analysis of novel angiotensin-I-converting enzyme inhibitory peptides from protease-hydrolyzed marine shrimp Acetes chinensis. J. Pept. Sci. 2006, 12:726-733.
84. Ma M.S., Bae I.Y., Lee H.G., Yang C.B. Purification and identification of angiotensin-I-converting enzyme inhibitory peptide from buckwheat. Food Chem. 2006, 96:36-42.
85. Madden T., Tran H.T., Beck D., Huie R., Newman R.A., Pusztai L., Wright J.J., Abbruzzese J.L. Novel marine-derived anticancer agents: A phase I clinical, pharmacological, and pharmacodynamic study of dolastatin 10 (NSC 376128) in patients with advanced solid tumors. Clin. Cancer Res. 2000, 6:1293-1301.
86. Marcuse R. The effect of some amino acids on the oxidation of linoleic acid and its methyl ester. J. Am. Oil Chem. Soc. 1962, 39:97-107.
87. Matsumoto K., Ogikubo A., Yoshino T., Matsui T., Osajima Y. Separation and purification of angiotensin I converting enzyme inhibitory peptide in peptic hydrolysate of oyster. Nippon Shokuhin Kogyo Gakkaishi 1994, 41:589-594. (in Japanese).
88. Matthews D.M., Payne J.W. Transmembrane transport of small peptides. J. Curr. Top. Membr. Transp. 1980, 14:331-425.
89. Mendis E., Rajapakse N., Kim S.K. Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. J. Agric. Food Chem. 2005, 53:581-587.
90. Mendis E., Rajapakse N., Byun H.G., Kim S.K. Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects. Life Sci. 2005, 77:2166-2178.
91. Miljanich G.P. Venom peptides as human pharmaceuticals. Sci. Med. 1997, (Sept/Oct):6-15.
92. Okamoto A., Hanagata H., Matsumoto E., Kawamura Y., Koizumi Y., Yanagida F. Angiotensin I converting enzyme inhibitory activities of various fermented foods. Biosci. Biotech. Biochem. 1995, 59:1147-1149.
93. Okamoto A., Matsumoto E., Iwashita A., Yasuhara T., Kawamura Y., Koizumi Y., Yanagida F. Angiotensin I-converting enzyme inhibitory action of fish sauce. Food Sci. Technol. Int. 1995, 1:101-106.
94. Pan D.D., Luo Y.K., Tanokura M. Antihypertensive peptides from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus. Food Chem. 2005, 91:123-129.
95. Pettit G.R., Kamano Y., Fuji Y., Herald C.L., Inoue M., Brown P., Gust D., Kitahara K., Shmidt J.M., Doubek D.L., Michel C. Marine animal biosynthetic constituents for cancer chemotherapy. J. Nat. Prod. 1981, 44:482-485.
96. Pettit G.R., Kamano Y., Herald C.L., Dufresne C., Cerny R.L., Herald D.L., Schmidt J.M., Kizu H. Isolation and structure of the cytostatic depsipeptide dolastatin 13 from the sea hare Dolabella auricularia. J. Am. Chem. Soc. 1989, 111:5015-5017.
97. Petitt R., Hogan F., Xu J.P., Tan R., Nogawa T., Cichacz Z., Pettit R.K., Du J., Ye Q.H., Cragg G.M., Herald C.L., et al. Antineoplastic Agents. 536. New Sources of Naturally Occurring Cancer Cell Growth Inhibitors from Marine Organisms, Terrestrial Plants, and Microorganisms. J. Nat. Prod. 2008, 71(3):438-444.
98. Pihlanto-Leppala A. Bioactive peptides derived from bovine proteins: Opioid and ACE-inhibitory peptides. Trends Food Sci. Technol. 2001, 11:347-356.
99. Qian Z.J., Je J.Y., Kim S.K. Antihypertensive effect of angiotensin I converting enzyme-inhibitory peptide from hydrolysates of bigeye tuna dark muscle, Thunnus obesus. J. Agric. Food Chem. 2007, 55:8398-8403.
100. Qian Z.J., Jung W.K., Byun H.G., Kim S.K. Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas against free radical induced DNA damage. Bioresour. Technol. 2008, 99:3365-3371.
101. Rajapakse N., Jung W.K., Mendis E., Moon S.H., Kim S.K. A novel anticoagulant purified from fish protein hydrolysate inhibits factor XIIa and platelet aggregation. Life Sci. 2005, 76:2607-2619.
102. Rajapakse N., Mendis E., Byun H.G., Kim S.K. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. J. Nutr. Biochem. 2005, 16:562-569.
103. Rajapakse N., Mendis E., Jung W.K., Je J.Y., Kim S.K. Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Res. Int. 2005, 38:175-182.
104. Ranathunga S., Rajapakse N., Kim S.K. Purification and characterization of antioxidantative peptide derived from muscle of conger eel (Conger myriaster). Eur. Food Res. Technol. 2006, 222:310-315.
105. Roberts P.R., Burney J.D., Black K.W., Zaloga G.P. Effect of chain length on absorption of biologically active peptides from the gastrointestinal tract. Digestion 1999, 60:332-337.
106. Sachindra N.M., Bhaskar N. In vitro antioxidant activity of liquor from fermented shrimp biowaste. Bioresour. Technol. 2008, 99:9013-9016.
107. Sachindra N.M., Bhaskar N., Mahendrakar N.S. Carotenoids in different body components of Indian shrimps. J. Sci. Food Agric. 2005, 85:167-172.
108. Saito K., Jin D., Ogawa T., Muramoto K., Hatakeyama E., Yasuhara T., Nokihara K. Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. J. Agric. Food Chem. 2003, 51:3668-3674.
109. Samaranayaka A.G.P., Li-Chan E.C.Y. Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus). Food Chem. 2008, 107:768-776.
110. Sampath K.N.S., Nazeer R.A., Jaiganesh R. Purification and identification of antioxidant peptides from the skin protein hydrolysate of two marine fishes, horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber). Amino Acids 2011, 10.1007/s00726-011-0858-6.
111. Seki E., Osajima K., Matsui T., Osajima Y. Separation and purification of angiotensin I converting enzyme inhibitory peptides from heated sardine meat by treatment with alkaline protease. Nippon Shokuhin Kogyo Gakkaishi 1993, 40:783-791. (in Japanese).
112. Shahidi F. Antioxidants from marine by-products. Maximising the Value of Marine By-products 2007, 397-412. CRC Press, USA. F. Shahidi (Ed.).
113. Shahidi F., Zhong Y. Bioactive peptides. J. AOAC Int. 2008, 91:914-931.
114. Slizyte R., Mozuraityte R., Marti{dotless}'nez-Alvarez O., Falch E., Fouchereau-Peron M., Rustad T. Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Process Biochem. 2009, 44:668-677.
115. Stensvag K., Haug T., Sperstad S.V., Rekdal O., Indrevoll B., Styrvold O.B. Arasin 1, a proline-arginine-rich antimicrobial peptide isolated from the spider crab, Hyas araneus. Dev. Comp. Immunol. 2008, 32:275-285.
116. Suetsuna K. Antioxidant peptides from the protease digest of prawn (Penaeus Japonicus) muscle. Mar. Biotechnol. 2000, 2:5-10.
117. Suetsuna K. Identification of antihypertensive peptides from peptic digest of the short-necked clam tapes philippinarum and the pearl oyster pinctada fucata martensii. Fish Sci. 2002, 68:233-235.
118. Thiansilakul Y., Benjakul S., Shahidi F. Antioxidative activity of protein hydrolysate from round scad muscle using alcalase and flavourzyme. J. Food Biochem. 2007, 31:266-287.
119. Tincu J.A., Taylor S.W. Antimicrobial peptides from marine invertebrates. Antimicrob. Agents Chemother. 2004, 48:3645-3654.
120. Tsai J.S., Lin T.C., Chen J.L., Pan B.S. The inhibitory effects of freshwater clam (Corbicula fluminea, Muller) muscle protein hydrolysates on angiotensin I converting enzyme. Process Biochem. 2006, 41:2276-2281.
121. Tsai J.S., Chen J.L., Pan B.S. ACE-inhibitory peptides identified from the muscle protein hydrolysate of hard clam (Meretrix lusoria). Process Biochem. 2008, 43:743-747.
122. Tsuge N., Eikawa Y., Nomura Y., Yamamoto M., Sugisawa K. Antioxidative activity of peptides prepared by enzymatic hydrolysis of egg-white albumin. Nippon Nogeikagaku Kaishi 1991, 65:1635-1641.
123. Wang Y.K., He H.L., Chen X.L., Sun C.Y., Zhang Y.Z., Zhou B.C. Production of novel angiotensin I-converting enzyme inhibitory peptides by fermentation of marine shrimp Acetes chinensis with Lactobacillus fermentum SM 605. Appl. Microbiol. Biotechnol. 2008, 79:785-791.
124. Wesson K.J., Hamann M.T. Keenamide A, a bioactive cyclic peptide from the marine mollusk Pleurobranchus forskalii. J. Nat. Prod. 1996, 59:629-631.
125. Wijesekara I., Qian Z.J., Ryu B.M., Ngo D.H., Kim S.K. Purification and identification of antihypertensive peptides from seaweed pipefish (Syngnathus schlegeli) muscle protein hydrolysate. Food Res. Int. 2011, 44(3):703-707.
126. Wong A.H.K., Mine Y. Novel fibrinolytic enzyme in fermented shrimp paste, a traditional Asian fermented seasoning. J. Agric. Food Chem. 2004, 52:980-986.
127. Yamamoto N. Antihypertensive peptides derived from food proteins. Biopolymers 1997, 43:129-134.
128. Yang R., Zhang Z., Pei X., Han X., Wang J., Wang L., Long Z., Shen X., Li Y. Immunomodulatory effects of marine oligopeptide preparation from chum salmon (Oncorhynchus keta) in mice. Food Chem. 2009, 113:464-470.
129. Yin L.J., Tong Y.L., Jiang S.T. Effect of combining proteolysis and lactic acid bacterial fermentation on the characteristics of minced mackerel. J. Food Sci. 2005, 70:186-192.
130. Zeng M., Cui W., Zhao Y., Liu Z., Dong S., Guo Y. Antiviral active peptide from oyster. Chin. J. Oceanol. Limnol. 2008, 26:307-312.
131. Zhao Y., Li B., Liu Z., Dong S., Zhao X., Zeng M. Antihypertensive effect and purification of an ACE inhibitory peptide from sea cucumber gelatin hydrolysate. Process Biochem. 2007, 42:1586-1591.
132. Zhao Y., Bafang L., Dong S., Liu Z., Zhao X., Wang J., Zeng M. A novel ACE inhibitory peptide isolated from Acaudina molpadioidea hydrolysate. Peptides 2009, 30:1028-1033.