Authors
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
Published in
Food research international (Ottawa, Ont.). Volume 243. Issue Pt 1. Pages 120220. Nov 01, 2026. Epub Aug 01, 2026.
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.
PMID:
42692660
Bibliographic data and abstract were imported from PubMed on 04 Sep 2026.
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