Abstract
The interest in utilizing food-derived compounds therapeutically has been rising. With the growing prevalence of systematic chronic inflammation (SCI), efforts to find treatments that do not result in the side effects of current anti-inflammatory drugs are underway. Bioactive peptides (BAPs) are a particularly promising class of compounds for the treatment of SCI, and the abundance of high-quality seafood processing byproducts (SPB) makes it a favorable material to derive anti-inflammatory BAPs. Recent research into the structural properties of anti-inflammatory BAPs has found a few key tendencies including they tend to be short and of low molecular weight (LMW), have an overall positive charge, contain hydrophobic amino acids (AAs), and be rich in radical scavenging AAs. SPB-derived anti-inflammatory BAPs have been observed to work via inhibition of the NF-κB and MAPK pathways by disrupting the phosphorylation of IκBα and one or more kinases (ERK, JNK, and p38), respectively. Radical scavenging capacity has also been shown to play a significant role in the efficacy of SPB-derived anti-inflammatory BAPs. To determine if SPB-derived BAPs can serve as an effective treatment for SCI it will be important to understand their properties and mechanisms of action, and this review highlights such findings in recent research.
Highlights
Food has been used as a therapeutic treatment of diseases for millennia, the discourse surrounding the role that food and food-derived compounds play in human health has been reinvigorated of late [1]
This review provides a resource in which properties and mechanisms of fish- and shellfish-derived anti-inflammatory protein products are discussed based on the recent evidence
21st century, over 50% of deaths worldwide are attributable to diseases associated with chronic inflammation [6]
Summary
Food has been used as a therapeutic treatment of diseases for millennia, the discourse surrounding the role that food and food-derived compounds play in human health has been reinvigorated of late [1]. SCI promotes a plethora of negative health outcomes, and while there are a number of treatments, they tend to present negative side effects when utilized long-term [7]. This has driven a push for gentler methods to mitigate SCI [8]. As with any bioactive compound, peptides present a measure of risk including the potential to stimulate allergic reactions in some individuals, with caution BAPs could show to be a viable treatment for SCI [23]. This review provides a resource in which properties and mechanisms of fish- and shellfish-derived anti-inflammatory protein products are discussed based on the recent evidence. This review builds upon these previous efforts and will update and expand on such works
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