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Review Article | Open Access

Insights into the preparation of selenopeptides awaiting functional validation for fatigue mitigation: a comprehensive review

Yuxiao Guo1Wei Jia1,2 ( )Rong Zhang1Bo He2Fen Ao1Haizhen Mo1( )
School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China
Ankang Research and Development Center for Se-enriched Products, Ankang 725000, China
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Abstract

Fatigue, a debilitating condition arising from intense physical and mental stress, significantly impairs work capacity and well-being, yet effective molecular interventions remain scarce. Selenopeptides, which incorporate the essential trace element selenium, have emerged as promising anti-fatigue agents owing to their potent antioxidant activities. However, their therapeutic development is hindered by conventional preparation methods, which yield heterogeneous mixtures with poor reproducibility, complicating purification and impeding structure-activity studies. This review emphasizes that chemical synthesis represents a critical solution to these challenges, enabling the production of highly pure, structurally defined selenopeptides. We systematically analyze recent advances in solid-phase peptide synthesis and liquid-phase peptide synthesis, highlighting innovative and sustainable approaches such as continuous flow synthesis. Although few chemically synthesized selenopeptides have been directly validated for anti-fatigue efficacy, we propose a rational design strategy based on targeted synthesis to bridge this translational gap, accelerating their application in the food and health industries.

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Food Science of Animal Products
Article number: 9240153

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Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

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Cite this article:
Guo Y, Jia W, Zhang R, et al. Insights into the preparation of selenopeptides awaiting functional validation for fatigue mitigation: a comprehensive review. Food Science of Animal Products, 2026, 4(1): 9240153. https://doi.org/10.26599/FSAP.2026.9240153

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Received: 19 July 2025
Revised: 13 August 2025
Accepted: 30 September 2025
Published: 12 December 2025
© Beijing Academy of Food Sciences 2026. Food Science of Animal Products published by Tsinghua University Press.

This is an open access article under the CC BY-NC-NDlicense (http://creativecommons.org/licenses/by-nc-nd/4.0/).