Olive leaf protein hydrolysates yield gastro-resistant peptides with antioxidant and anti-inflammatory potential: peptidomics, in vitro validation and molecular docking analyses.

Teresa Gonzalez-de la Rosa; Alonso Herreros-Isidro; Luna Barrera-Chamorro; Elvira Marquez-Paradas; Maria Torrecillas-Lopez; Fernando Rivero-Pino; Carmen Claro-Cala; Sergio Montserrat-de la Paz

doi:10.1016/j.foodres.2026.120220

PubMed · 42692660

Olive leaf protein hydrolysates yield gastro-resistant peptides with antioxidant and anti-inflammatory potential: peptidomics, in vitro validation and molecular docking analyses.

Teresa Gonzalez-de la Rosa·Alonso Herreros-Isidro·Luna Barrera-Chamorro·Elvira Marquez-Paradas·Maria Torrecillas-Lopez·Fernando Rivero-Pino·Carmen Claro-Cala·Sergio Montserrat-de la Paz

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Abstract

Olive (Olea europaea L.) leaves are an abundant olive-oil by-product and a promising feedstock for sustainable valorisation. An olive leaf protein isolate (OLPI) from olive-leaf powder (OLP) was enzymatically hydrolysed to yield seven hydrolysates (OLPHs). All showed notable antioxidant activity as whole hydrolysate matrices (EC₅₀ = 0.11-0.28 mg mL-1); likely reflecting the combined contribution of released peptides and co-extracted phenolic compounds; the 15-min Alcalase product (OLPH15A) showed high activity with the shortest processing time. Its INFOGEST digest (dOLPH15A) attenuated LPS-induced inflammation in Caco-2 cells, down-regulating pro-inflammatory and up-regulating anti-inflammatory genes. Peptidomics identified 7037 peptides in OLPH15A and 534 in dOLPH15A, from which twenty gastro-resistant sequences were prioritised for in silico analysis. Multi-tool prediction and docking highlighted four peptides, GAAGGIGQPL, QSAYPGTGPL, GGGAGGGDGGIL and LDAQFPGVN, with favourable predicted affinity for the TLR4/MD2 complex, suggesting that they may contribute to the observed immunomodulatory response. These findings position olive leaves as a viable source of protein hydrolysate-based ingredients with antioxidant and anti-inflammatory potential, advancing the valorisation of olive-oil by-products.

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Olea Antioxidants Anti-Inflammatory Agents Plant Leaves Humans Molecular Docking Simulation Protein Hydrolysates Caco-2 Cells Plant Proteins Bioactive Peptides, Dietary Peptides Proteomics Anti-inflammatory activity Antioxidant activity Bioactive peptides Molecular docking Olea europaea Protein hydrolysates Journal Article

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Teresa Gonzalez-de la Rosa, Alonso Herreros-Isidro, Luna Barrera-Chamorro, Elvira Marquez-Paradas, Maria Torrecillas-Lopez, Fernando Rivero-Pino, Carmen Claro-Cala, Sergio Montserrat-de la Paz. 2026-08-01. Olive leaf protein hydrolysates yield gastro-resistant peptides with antioxidant and anti-inflammatory potential: peptidomics, in vitro validation and molecular docking analyses.. https://doi.org/10.1016/j.foodres.2026.120220

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