{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,17]],"date-time":"2026-01-17T16:58:40Z","timestamp":1768669120867,"version":"3.49.0"},"reference-count":55,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T00:00:00Z","timestamp":1768435200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"The Jiangsu Province, the Forestry Science and Technology Innovation and Popularization Project in Jiangsu Province, China","award":["LYKJ [2022]12"],"award-info":[{"award-number":["LYKJ [2022]12"]}]},{"name":"Jiangsu Provincial Frontier Technology Research and Development Program","award":["BF2025322"],"award-info":[{"award-number":["BF2025322"]}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"crossref","award":["32372355"],"award-info":[{"award-number":["32372355"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Major Research Projects in Basic Sciences (Natural Sciences) of Higher Education Institutions in Jiangsu Province","award":["25KJA550002"],"award-info":[{"award-number":["25KJA550002"]}]},{"name":"National Key Laboratory for Hazard Factors and Risk Prevention and Control in Agricultural Product Quality and Safety Co-established by Provincial and Ministerial Authoritiesthe","award":["2021DG700024-KF202424"],"award-info":[{"award-number":["2021DG700024-KF202424"]}]},{"name":"Key Natural Science Foundation of Zhejiang Province","award":["LD26C200002"],"award-info":[{"award-number":["LD26C200002"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study examined whether co-fermentation with Lactobacillus casei CGMCC 15956 and Lactobacillus delbrueckii CGMCC 21287 could enhance the bioactivity of peptides derived from pecan nut cake (PNC) and clarify the underlying mechanisms. The fermented hydrolysate (PNCH) was compared with an unfermented control. PNCH showed higher antioxidant and \u03b1-glucosidase inhibitory activities. Total antioxidant capacity increased from 3.17 to 4.81 mM Trolox, and DPPH radical scavenging activity increased from 62.69% to 84.12%. In addition, the IC50 value for \u03b1-glucosidase inhibition decreased from 7.549 to 4.509 mg\/mL. In a mouse model of acute alcohol-induced liver injury, PNCH significantly alleviated liver damage through the synergistic enhancement of antioxidant and \u03b1-glucosidase inhibitory activities. Peptidomic analysis identified two representative bioactive peptides, FAGDDAPR (from actin) and LAGNPDDEFRPQ (from cupin domain\u2013containing protein 1), both of which exhibited antioxidant and \u03b1-glucosidase inhibitory activities. Additionally, these peptides alleviated H2O2-induced oxidative stress in Caco-2 cells, significantly improving GSH and MDA levels, as well as SOD activity. Molecular docking suggested potential interactions of these peptides with superoxide dismutase, Keap1, and \u03b1-glucosidase. These findings support the high-value utilization of PNC and the development of functional peptide-based ingredients.<\/jats:p>","DOI":"10.3390\/foods15020323","type":"journal-article","created":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T14:35:38Z","timestamp":1768487738000},"page":"323","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Unlocking the Functional Potential of Pecan Nut Cake: A Study on Bioactive Peptide Production"],"prefix":"10.3390","volume":"15","author":[{"given":"Tianjing","family":"Long","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yingjie","family":"Xu","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China"},{"name":"School of Biological and Food Engineering, Suzhou Institute of Technology, Suzhou 215500, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ziang","family":"Li","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Weimei","family":"Kong","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yibo","family":"Zhu","sequence":"additional","affiliation":[{"name":"School of Biological and Food Engineering, Suzhou Institute of Technology, Suzhou 215500, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mingxuan","family":"Tao","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5978-707X","authenticated-orcid":false,"given":"Haibo","family":"Luo","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Li","family":"Cui","sequence":"additional","affiliation":[{"name":"Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mingjun","family":"Sun","sequence":"additional","affiliation":[{"name":"Nanjing You Neng Biotechnology Co., Ltd., Nanjing 211200, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3607-6440","authenticated-orcid":false,"given":"Zhen","family":"Wu","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Ningbo University, Ningbo 315800, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaoqun","family":"Zeng","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Ningbo University, Ningbo 315800, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Daodong","family":"Pan","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Ningbo University, Ningbo 315800, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuxing","family":"Guo","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Kaur, S.P., Sagar, N.A., and Rani, N. 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