Production and Functionality of Food-derived Bioactive Peptides: A Review
Publisher:
Bentham Science Publishers
E-ISSN:
1875-5607|18|18|1524-1535
ISSN:
1389-5575
Source:
Mini Reviews in Medicinal Chemistry,
Vol.18,
Iss.18, 2018-11,
pp. : 1524-1535
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Abstract
Proteins are present in a wide range of our everyday foods and complex macromoleculesmade up of one or more polypeptide chains. From these common foods, a large number of bioactivepeptides can be produced. An array of biological health effects has been attributed to these peptides,including antioxidative, antihypertensive, antidiabetic, anticoagulant, antithrombotic, antiinflammatory,hypocholesterolemic and immunomodulating. The chemical structure of biologically activepeptides is closely related to its specific biological activity. Furthermore, the amino acid compositionand sequence information of peptide molecular chain have an important influence on its physiologicalactivity. Food-derived bioactive peptides are typically released from animal and plant proteinsvia enzymatic hydrolysis under in vitro or in vivo conditions using different kinds of protease. However,the production, separation and purification of bioactive peptides with desired specific functionshave become a focus and challenge. In addition, further studies are needed on the mechanism of actionand multiple biological functionalities. Theresent review focuses on the recent biotechnological advancesin the production, purification and identification of bioactive peptides were. Structure-activityrelationship and methods to evaluate several common food-derived bioactive peptides were reviewedas well.