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Food Qual Safet
Food Qual Safet  2017, Vol. 1 Issue (1): 29-46    DOI: 10.1093/fqs/fyx006
Reviews     
生物活性肽综述
Bioactive peptides: A review
Adrián Sánchez*, Alfredo Vázquez**
*Laboratorio de Investigación en Inmunoquímica, Dr. Márquez 162, Cuauhtémoc, Doctores, 06720, CDMX and **Departamento de Química Orgánica, Facultad de Química, Universidad Nacional Autónoma de México, México
 全文: PDF 
摘要： 生物活性肽（BP）是氨基酸通过共价键（酰胺或肽键）连接形成的有机物质。虽然一些生物活性肽自由态存在其天然来源中，但是大多数已知的生物活性肽在蛋白质长链结构中以非活性状态存在，主要通过酶法释放。一些生物活性肽可以通过化学合成制备。生物活性肽对人类的健康有很大作用，具有降血压、抑菌、抗氧化、提高免疫力、降胆固醇等生理功能特性。生物活性肽是新一代人体生物活性调节剂；可以预防食品氧化和微生物降解，也改善了各种疾病的治疗，从而提高生活质量。对生物活性肽的研究日益增多，食品行业基于生物活性肽的功能探索新型食品添加剂的发展。本综述着重叙述了近期关于生物活性肽的识别、生物测定和应用研究，以及作为食品添加剂在功能性产品开发中的潜在用途。
关键词： 肽;  生物活性;  海洋来源;  营养食品;  水解;  发酵    
Abstract: Bioactive peptides (BP) are organic substances formed by amino acids joined by covalent bonds known as amide or peptide bonds. Although some BP exist free in its natural source, the vast majority of known BP are encrypted in the structure of the parent proteins and are released mainly by enzymatic processes. Some BP have been prepared by chemical synthesis. BP play a significant role in human health by affecting the digestive, endocrine, cardiovascular, immune, and nervous systems. BP are considered the new generation of biologically active regulators; they can prevent oxidation and microbial degradation in foods and also improve the treatment of various diseases and disorders, thus increasing the quality of life. The growing interest in BP has incentivized the scientific community and the food industry to exploring the development of new food additives and functional products based on these peptides. The present review highlights the recent findings on the identification, bioassays, and use of BP, as well as their potential use as food additives and in the development of functional products.
Key words: peptides    bioactivity    marine origin    nutraceutical    hydrolysis    fermentation
收稿日期: 2016-11-11 出版日期: 2017-03-26
通讯作者: Adrián Sánchez, Departamento de Química Orgánica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, 04510, CDMX, México.     E-mail: joseavm@unam.mx
作者简介: Alfredo Vázquez, Departamento de Química Orgánica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, 04510, CDMX, México. E-mail: joseavm@unam.mx
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引用本文:

Adrián Sánchez, Alfredo Vázquez. Bioactive peptides: A review. Food Qual Safet, 2017, 1(1): 29-46.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqs/fyx006    或    http://www.zjujournals.com/fqs/CN/Y2017/V1/I1/29

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