Carp-Derived Antioxidant Peptides and Hydrolysates: Biological Effects and Potential Applications in Health and Food.

Abstract

Oxidative stress is a factor implicated in chronic diseases and aging, motivating the search for natural antioxidants. Over the past ten years, food-derived peptides have been recognized as potent antioxidants. Carp, a globally farmed fish, is a protein-rich raw material for producing antioxidant peptides and hydrolysates. This review summarizes the current knowledge on these antioxidant peptides and hydrolysates, including their production, bioactivity, and applications. We discuss how enzymatic hydrolysis of carp by-products (e.g., skin, scales, and swim bladders) represents a strategy for waste valorization. Cellular and in vivo findings demonstrate the effectiveness of carp peptides and hydrolysates in tackling oxidative stress by reducing reactive oxygen species and enhancing cellular antioxidant enzymes. In addition to their antioxidant properties, these peptides and hydrolysates also possess anti-inflammatory, anti-melanogenic, and wound-healing properties. Potential applications of carp peptides and hydrolysates include their use as natural food preservatives and as active ingredients for skincare, nutraceuticals, and sports nutrition. Future research should focus on validating the in vivo bioavailability and assessing the long-term safety of carp peptides and hydrolysates to support their potential application in health. Carp-derived peptides are a valuable resource for developing functional foods and health products, which can contribute to a more sustainable food industry.