Anti-Inflammatory Potential of Fish-Derived Bioactive Peptides: Molecular Mechanisms, Delivery Strategies, and Clinical Perspectives

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Anuj Sharma, Ravi Baraiya, Sanchu Prakash, Ankur Biswas, Bhaswati Chowdhury, Aditya Sharma
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Abstract

This review critically examines the anti-inflammatory properties of fish-derived bioactive peptides and highlights their potential role in promoting human health. A significant portion of these bioactive compounds was lost in 2021 through the vast amounts of fish food loss and waste, estimated at nearly 23.8 million tonnes globally, primarily due to wild-capture discards and underutilized processing by-products. This not only results in the loss of valuable bioactive peptides but also contributes to environmental pollution and public health risks due to improper waste management. Therefore, valorizing these by-products as sources of functional peptides offers a dual benefit: enhancing human health and advancing sustainable food system practices. These peptides exhibit strong therapeutic potential by suppressing pro-inflammatory cytokines, modulating the nuclear factor kappa B (NF-κB) signaling pathway, reduce oxidative stress, and inhibit key inflammatory enzymes. These peptides effectively downregulate inflammatory mediators such as tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and interleukin-1 beta (IL-1β). Despite promising preclinical evidence, their clinical applications remain limited, necessitating further in vivo trials. A major challenge in utilizing these peptides is their poor stability and bioavailability. Furthermore, advancements in delivery systems, including nanoencapsulation and hydrogel formulations, are crucial for enhancing the therapeutic potential of these peptides. This review also discusses innovative strategies for overcoming these limitations, emphasizing the need for clinical validation and regulatory standardization. Fish-derived bioactive peptides present a promising avenue for natural anti-inflammatory agents in functional foods and pharmaceuticals. Addressing bioavailability challenges and conducting rigorous clinical trials will be key to their successful translation into therapeutic applications.

鱼源性生物活性肽的抗炎潜能:分子机制、传递策略和临床前景
本文综述了鱼类来源的生物活性肽的抗炎特性,并强调了它们在促进人类健康方面的潜在作用。2021年,这些生物活性化合物的很大一部分是由于大量鱼类食物损失和浪费而损失的,估计全球损失和浪费近2380万吨,主要是由于野生捕获的丢弃物和未充分利用的加工副产品。这不仅导致宝贵的生物活性肽的损失,而且由于废物管理不当而造成环境污染和公共健康风险。因此,将这些副产品作为功能性肽的来源有双重好处:增强人类健康和推进可持续粮食系统实践。这些肽通过抑制促炎细胞因子,调节核因子κB (NF-κB)信号通路,减少氧化应激,抑制关键炎症酶,显示出强大的治疗潜力。这些肽有效下调炎症介质,如肿瘤坏死因子-α (TNF-α)、白细胞介素-6 (IL-6)和白细胞介素-1β (IL-1β)。尽管有很好的临床前证据,但它们的临床应用仍然有限,需要进一步的体内试验。利用这些肽的一个主要挑战是它们的稳定性和生物利用度差。此外,递送系统的进步,包括纳米胶囊化和水凝胶配方,对于增强这些肽的治疗潜力至关重要。本综述还讨论了克服这些限制的创新策略,强调了临床验证和监管标准化的必要性。鱼源性生物活性肽是功能性食品和药物中天然抗炎剂的一个很有前途的途径。解决生物利用度挑战并进行严格的临床试验将是它们成功转化为治疗应用的关键。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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