Structure-function properties of oat protein-derived antioxidant peptides

在暴露于氧化食物、有毒物质或感染病原体期间，人体内产生过量的不健康物质，称为氧和氮衍生的自由基物质。这是由于人体抗氧化防御系统和体内产生的氧化剂（如自由基）之间的不平衡而发生的。这种不平衡涉及几种慢性人类疾病的病因，包括癌症、心血管疾病和年龄相关性黄斑变性。流行病学研究清楚地表明，谷物等食物的消费与其中一些疾病的发病率下降有关。然而，造成观察到的影响的食品成分的性质及其作用机制尚未得到很好的界定。本研究的目的是鉴定谷物中的生物活性肽，并确定其在细胞水平上的作用机制，以阐明疾病预防中的活性成分。燕麦种子用于纤维（例如β-葡聚糖）提取的利用增加，留下了高蛋白质残留物（>50%重量），其将用作生物活性肽的来源，以减少氧化应激，然后改善加拿大人的健康。该方法将涉及1）燕麦蛋白提取和酶消化的优化; 2）肽的分离（通过电荷和大小）和鉴定;以及3）肽的抗氧化剂测试和结构功能关系。结果将导致更好地了解肽抗氧化剂在调节/预防慢性人类疾病中的作用。在食品系统中使用肽作为抗氧化剂物质的优点包括其额外的营养功能。这项工作将阐明氨基酸组和肽功能之间的关系，并可能导致更有效的功能性食品和营养保健品，将提高增值利用燕麦种子与显着的经济效益，加拿大经济的发展。

There is an overproduction of unhealthy substances in the human body known as oxygen- and nitrogen-derived radical species during exposure to oxidized foods, toxic substances, or infection with a pathogen. This occurs as a result of an imbalance between the human antioxidant defense system and oxidants (e.g. free radicals) produced in the body. This imbalance is involved in the etiology of several chronic human diseases including cancer, cardiovascular diseases and age-related macular degeneration. Epidemiological studies have clearly demonstrated that the consumption of foods like cereals, is correlated with a decreased incidence of some of these diseases. However, the nature of food ingredients responsible for the observed effects and their mechanisms of action are not well defined. The aim of this research is to identify bioactive peptides in grains and determine their mechanism of action at the cellular level in order to elucidate the active elements in disease prevention. Increased utilization of oat seeds for fibre (e.g. beta-glucans) extraction leaves behind a high protein residue (>50% by weight) that will be used as sources of bioactive peptides to reduce oxidative stress and then improve Canadians' health. The approach will involve 1) optimization of oat proteins extraction and enzymatic digestion; 2) separations (by charge and size) and identification of peptides; and 3) antioxidant testing of peptides and structure function relationships. The results will lead to a better understanding of the role of peptide antioxidants in the regulation/prevention of chronic human diseases. Advantages of using peptides as antioxidant substances in food systems include their additional nutritional functions. This work will elucidate relationships between amino acid groups and peptide functionality, and could lead to the development of more effective functional foods and nutraceuticals that will enhance value-added utilization of oat seeds with significant economic benefits to the Canadian economy.