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Olive leaf protein hydrolysates yield gastro-resistant peptides with antioxidant and anti-inflammatory potential: peptidomics, in vitro validation and molecular docking analyses
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DOI：10.1016/j.foodres.2026.120220.png)
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Abstract
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• Ultrasound–alkaline extraction enriched olive-leaf proteins from by-products. • Enzymatic hydrolysis improved DPPH activity; OLPH15A chosen for scaling. • dOLPH15A reduced LPS inflammation and enhanced barrier genes in Caco-2. • Peptidomics revealed digestion resistant low-mass peptides after INFOGEST. • Docking found four peptides binding TLR4/MD2, supporting immunomodulation.
Keywords:
Olea europaea
Bioactive peptides
Protein hydrolysates
Antioxidant activity
Anti-inflammatory activity
Molecular docking
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