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8. Conclusion
Bioactive ingredients (BI) play a substantial role in health, and consuming foods possessing these beneficial substances, which are called functional foods, can
Category Name Website
Protein database NCBI Protein http://www.ncbi.nlm.nih.gov/protein BIOPEP http://www.uwm.edu.pl/biochemia PepBank http://pepbank.mgh.harvard.edu UniProtKB http://www.uniprot.org
PeptideDB http://www.peptides.be
RCSB https://www.rcsb.org/pdb/home/home.do Bioactive peptide
protentional
PeptideLocator http://bioware.ucd.ie
BIOPEP http://www.uwm.edu.pl/biochemia/index.php/en/biopep PeptideRanke http://bioware.ucd.ie/~compass/biowareweb
AntiBP2 http://www.imtech.res.in/raghava/antibp2 BitterDB https://bitterdb.agri.huji.ac.il/dbbitter.php EROP-Moscow http://erop.inbi.ras.ru
APD https://aps.unmc.edu/prediction
Table 1.
Bioinformatic database.
Author details
Fatemeh Hosseini1*, Mohammad Reza Sanjabi2, Mehran Kazemi3 and Nasim Ghaemian4
1 Department of Biotechnology, Iranian Research Organization for Science and Technology, Tehran, Iran
2 Agriculture Research Institute, Iranian Research Organization for Science and Technology (IROST), Iran
3 Faculty of Agriculture, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
4 Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
*Address all correspondence to: [email protected]
therefore enhance human well-being. BI are abundant in various natural sources, including animal-based products, marine products, fruits, vegetables, and herbs.
Probiotics can increase the nutritional value of these commodities via their enzymatic activity, which may lead to producing a vast array of BI in foods, such as vitamins, bioactive peptides, and folates. In addition to fermentation, there are other novel technologies that have been employed for the generation of BI in foods, like subcriti- cal water extraction, ohmic heating, pulsed electric fields, and high hydrostatic pressure. In this regard, peptidomics and bioinformatics are two robust approaches to identify and discover the bioactive peptides formed in functional foods.
Conflict of interest
The authors declare no conflict of interest.
© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Chapter
Functional Foods and Antioxidant Effects: Emphasizing the Role
of Probiotics
Arezu Heydari, Farshid Parvini and Najaf Allahyari Fard
Abstract
Probiotics are host-compatible microorganisms that can optimally alter the balance of intestinal microflora, inhibit the growth of harmful bacteria, improve digestion, and increase the body's resistance by strengthening the immune system.
Studies show that probiotics have antioxidant properties. Antioxidants are compounds that reduce the risk of various cancers and diseases. These compounds, in fact, inhibit the activity of free radicals and prevent their oxidation. By inactivation of free radi- cals, the body cells are protected from the destructive effects of these compounds.
Oxidative stress is a condition that occurs as a result of disturbing the antioxidant- prooxidant balance in the cell, which eventually leads to apoptosis and cell death.
Consumption of probiotic strains with antioxidant activity can benefit human health by reducing oxidative damage. Since the use of probiotics helps hemostasis, improves immune responses, and prevents many disorders caused by oxidation in the host, in this chapter, we discuss the antioxidant effects of probiotics as functional foods.
Keywords: functional foods, antioxidant effects, probiotics
1. Introduction
Oxidative stress is a process that leads to an increase in the level of oxygen radicals within the cell, which in turn causes damage to vital macromolecules (such as lipids, proteins, and nucleic acids) in the body [1]. Reactive oxygen species (ROS) are reactive molecules that contain superoxide anion radicals, hydroxyl radicals, and hydrogen peroxide. By contrast, natural antioxidants contain enzymatic antioxidants, such as superoxide dismutase (SOD), glutathione reductase (GR), and glutathione peroxidase (GPx), as well as non-enzymatic antioxidants, such as various types of vitamins, glutathione, and carotenoids, which have been formed during the evolution of organ- isms to prevent damage caused by oxidative stress [2]. Synthetic antioxidant additives can be used to prevent the oxidation of cellular compounds and thus prevent damage due to oxidative stress. The use of synthetic antioxidants has been questioned due to some reported side effects. Therefore, the preparation and use of natural antioxidants instead of synthetic antioxidants have attracted much attention [3, 4]. Probiotics are non-pathogenic microorganisms so sufficient consumption of them is beneficial for gastrointestinal health [4]. They also show antioxidant properties in various ways [5–8].