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Thrombotic disease refers to the disease caused by thrombosis and thromboembolism. In recent years, the global incidence and mortality rates of thromboembolic diseases has increased significantly, posing a serious threat to human life and health. Since ancient times, anticoagulant has been an important way to prevent and treat thrombotic diseases. However, anticoagulant tolerance and side effects have appeared in its clinical applications. Food-derived bioactive peptides have the advantages of high bioavailability and safety and are very promising in the prevention and treatment of thrombotic diseases. This paper summarizes the sources, preparation, purification, identification, anticoagulant activity and mechanisms of food-derived antithrombotic peptides in order to provide a reference for the future development of food-derived antithrombotic peptides and new anticoagulants.

To explore the changes in the viability and taste compounds of Crassostrea gigas at different circulation stages after harvesting, the oysters were sampled at different times of depuration, induced dormancy and waterless live storage for evaluation of viability changes in terms of adenosine triphosphate (ATP) related compounds, adenylate energy charge (AEC) and free amino acids and evaluation of flavor quality changes with respect to contents and taste activity values (TAV) of taste compounds. The results showed that the viability and taste compounds of C. gigas were significantly influenced by postharvest transportation and environmental stress. All viability indicators were significantly restored by 24 h depuration, with ATP, AEC and the content of total free amino acids being significantly higher than before depuration (P < 0.05), indicating that the viability reached new levels. During the process from induced dormancy to waterless live storage, more energy substances were required to maintain the balance of the organism under low temperature and hypoxia stress, so all viability indicators were significantly lower than before depuration (P < 0.05) and remained stable at a lower level. Among the taste compounds, the content of umami amino acids increased and the content of bitter amino acids decreased in C. gigas after depuration, and the content of taste amino acids decreased slowly as the waterless live storage time increased. The umami?nucleotides inosine 5’-monphosphate (IMP) and adenosine 5’-monophosphate (AMP) were accumulated throughout the circulation process (P < 0.05); the total amount of organic acids showed a fluctuant downward trend, with the amount of lactic acid being significantly higher after than before depuration (P < 0.05) and showing a decreasing trend from dormancy to the end of waterless live storage (P < 0.05), while the amounts of succinic acid and malic acid showed an increasing trend during waterless live storage (P < 0.05). The levels of Na+ and K+, which play an auxiliary role in the umami taste of C. gigas, were higher after 9 days of waterless live storage than before depuration. The total amount of taste substances did not change overall. The TAV of taste compounds showed that Asp, Glu, Arg, Ala, IMP, lactic acid, succinic acid, Na+ and K+ contributed significantly to the taste of C. gigas. In conclusion, the viability and taste substances of C. gigas can be maintained at a high level by depuration for 24 hours + gradient cooling to induce dormancy + ecological ice temperature waterless live storage for 9 days after harvesting.

Summary: Enzymatic supramolecular assembly was applied to increase the thermal hysteresis activity (THA) of tilapia skin collagen peptides and their applicability as cryoprotectants. The THA value of the glutamine‐assembled product increased by 61.5% and its ice crystal content dropped by 33.93% compared to the collagen peptides. Following initial separation and purification, the THA of Gln‐AFPs was further elevated by 28.6%. After five freeze–thaw cycles, tilapia surimi treated with 8% Gln‐AFPs had high levels of salt‐soluble protein, total sulfhydryl content, Ca2+‐ATPase activity, and water‐holding capacity. Additionally, the cryoprotective effect of Gln‐AFPs on the surimi was found to be superior to that of commercial antifreeze. The majority of the Gln‐AFPs turns folded, according to FTIR analysis, and ‐helices were produced. After supramolecular assembly, the Gln‐AFPs structure also smoothed out. As a result, the enzymatic supramolecular assembly drastically increased the antifreeze activity of the tilapia skin‐collagen peptides, which could eventually be developed into a novel antifreeze additive in the food industry. [ABSTRACT FROM AUTHOR]

In order to tap the potential of high-value utilization of Chlamys nobilis, using compound protease to hydrolyze Chlamys nobilis adductor muscle, the effect of EHCA(enzymatic hydrolysate of Chlamys nobilis adductor muscle) on the activity of α-glucosidase and the scavenging ability of DPPH free radicals was explored. The fasting blood glucose concentration, serum insulin content, liver malondialdehyde and superoxide dismutase content were used as indicators to evaluate the auxiliary hypoglycemic function and antioxidant activity of EHCA in normal mice. The results showed that EHCA had good a-glucosidase inhibitory activity, and its DPPH free radical scavenging ability increased with the concentration of the enzymatic hydrolysate. The results of animal experiments showed that a certain concentration of EHCA could enhance the glucose tolerance of mice, significantly reduced the liver malondialdehyde and increase the activity of superoxide dismutase. In conclusion, the compound protease can effectively enzymolyze the adductor muscle of Chlamys nobilis, and its enzymatic hydrolysate has good α-glucosidase inhibitory activity and antioxidant activity with a certain auxiliary hypoglycemic effect. The results may provide a theoretical basis for the development of auxiliary hypoglycemic marine functional foods. [ABSTRACT FROM AUTHOR]