Identifying and Characterizing Antioxidant Peptides from Corn Silk Proteins

What is it about?

This research paper aims to identify and characterize antioxidant peptides from corn silk proteins. We used a purification process to identify 29 different peptides ranging from 6-14 residues and 633-1518 Da. Our findings highlight three multifunctional peptides –NDGPSR, NLEGYR, and NMVPGR– that are nontoxic, nonallergenic, and have cell penetrating potentials. These natural antioxidants have multiple functions and could be used as food additives or functional ingredients to reduce oxidative damage caused by free radicals in our bodies over time. Additionally, these components could enhance product shelf life. Incorporating natural antioxidants like these into our diets can have health benefits and improves the safety of food additives.

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Photo by Jakob Owens on Unsplash

Photo by Jakob Owens on Unsplash

Why is it important?

• This paper has practical implications for the use of corn silk (CS) as a natural antioxidant additive and functional food ingredient. • The peptides identified in this study have potential applications due to their strong affinity towards ABTS radical cation, hydrogen peroxide scavenging ability, lipid peroxidation inhibition activity and interactions with modulators of intracellular oxidant status such as Kelch-like ECH-associated protein 1, myeloperoxidase and xanthine oxidase. • These findings suggest that CS proteins can be used to develop novel health promoting supplements or beverages which could potentially reduce oxidative stress related diseases like cancer or cardiovascular disease.

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