Pea peptides are small molecule active peptides extracted from pea protein through enzymatic hydrolysis or fermentation techniques, with various potential biological activities. The following are the main functions and experimental basis summarized based on existing research:
- Antioxidant effect
In vitro experiments: Pea peptides showed the ability to scavenge DPPH radicals and hydroxyl radicals, and inhibit lipid peroxidation (Clemente et al., 2020, Food Chemistry).
Animal experiments: Supplementing mice with pea peptides significantly increased serum SOD and GSH Px activities, while MDA levels decreased (Zhang et al., 2018, Journal of Functional Foods). - Lowering blood pressure (ACE inhibitory effect)
In vitro activity: The ACE inhibition rate of pea peptide can reach over 80%, with an IC ₅₀ of 0.56 mg/mL (Li et al., 2019, Journal of Agricultural and Food Chemistry).
Animal model: After 4 weeks of ingestion of pea peptides, hypertensive rats showed a decrease in systolic blood pressure of 20-30 mmHg (Natesh et al., 2021, Nutrients). - Immune regulation
Cell experiments: Pea peptides promote NO secretion in mouse macrophages and lymphocyte proliferation (Wang et al., 2017, International Immunopharmacology).
Animal studies: Supplementing pea peptides significantly restored spleen index and IL-2 levels in cyclophosphamide induced immunocompromised mice (Liu et al., 2020, Food&Function). - Anti fatigue
Mouse experiment: Mice fed with pea peptides showed a 50% increase in swimming time and a decrease in blood lactate and urea nitrogen levels (Zhu et al., 2016, Journal of the Science of Food and Agriculture). - Regulate blood sugar levels
In vitro study: Inhibition of alpha glucosidase activity (IC ₅₀ 1.2 mg/mL) and slowing down carbohydrate absorption (Bai et al., 2021, Food Research International).
Animal model: the blood glucose level of diabetes mice decreased by 30% and insulin sensitivity improved (Girgih et al., 2014, Journal of Nutritional Biochemistry). - Promote mineral absorption
Pea peptides combine with calcium to form soluble complexes, enhancing calcium bioavailability (in vitro experiments, Udechukwu et al., 2016, Food Chemistry).
Pea peptides combine with calcium to form soluble complexes, enhancing calcium bioavailability (in vitro experiments, Udechukwu et al., 2016, Food Chemistry).