A brief review on molecular phenomena associated with the antioxidant and ACE-inhibitory activity of plant-based milk analogues

文献类型： 外文期刊

第一作者： Zahir, Ahmadullah

作者： Zahir, Ahmadullah;Ge, Zhiwen

作者机构：

关键词： Plant-based milk; Antioxidants; ACE-inhibitory; Molecular phenomena

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：3.2； 五年影响因子：3.7 ）

ISSN： 1438-2377

年卷期： 2025 年

页码：

收录情况： SCI

摘要： With the growing prominence of plant-derived milk alternatives, understanding their molecular mechanisms of action is essential, particularly concerning their antioxidant properties and Angiotensin-Converting Enzyme (ACE) inhibitory activities. These milk substitutes offer nutritional benefits and contain bioactive compounds that may enhance cardiovascular health and combat oxidative stress. Antioxidants mitigate free radical damage, while ACE inhibitors aid in managing hypertension. This brief review highlights the molecular foundations of their antioxidant and ACE-inhibitory activities, emphasizing the role of phytochemicals and their bioavailability in delivering health benefits. Bioactive compounds, such as flavonoids and polyphenols, particularly low molecular weight bioactive peptides (MW < 3 kDa) from plant-based milks, can effectively neutralize free radicals and inhibit ACE by modulating intracellular signaling pathways. Furthermore, the presence of bioactive peptides enhances antioxidant efficacy by initiating the Keap1-Nrf2 signaling cascade, which consequently leads to increased expression of antioxidant enzymes. The health benefits of plant-derived milk alternatives are also advanced by factors such as starter cultures, enzymatic hydrolysis, and fermentation. However, the effectiveness of these alternatives can vary due to processing methods, storage conditions, and the types of bioactive compounds present. Various elements, including flavor, texture, and consumer expectations, influence the sensory acceptance of plant-based milk analogues. Additionally, challenges remain regarding sensory acceptance and protein content compared to conventional dairy. Several strategies, such as fortification, blending, innovative processing techniques, and fermentation, have been proposed to enhance both nutritional and sensory profiles, addressing the low protein content and sensory issues associated with plant-derived milk alternatives.

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