乳源活性肽的研究进展

近年来，对肽的作用做了大量的研究工作，证实乳蛋白是许多生物活性肽的重要来源，主要的乳蛋白源生物活性肽有阿片样肽、抗菌肽、免疫刺激肽、抗血栓肽和矿质元素结合肽等。文章对这些活性肽的作用进行了介绍，并根据研究现状，对如何制备、纯化和分析活性肽做了简要的综述。     

乳源活性肽的细胞生长调节作用

乳源性细胞生长调节肽是生物活性肽领域重要的研究方向,它在抑制肿瘤细胞的生长、刺激免役细胞活性、诱导肠道细胞的凋亡发挥着重要作用。综述了乳蛋白活性肽对细胞生长调节功效的最新研究进展。     

人体内乳肽的消化吸收

未经处理的乳蛋白是不具备生物活性的,但它可以通过多种形式转化为生物活性肽,例如乳蛋白摄入后经胃肠道消化、体外生物酶解等食品加工处理手段,甚至人体也可以自身合成生物活性肽,但乳蛋白经人体摄入后自身消化作用产生的生物活性肽所具备的抵抗体内消化酶或微环境作用的能力要远低于经体外消化(如体外蛋白质酶解)作用获得的生物活性肽。本文就乳蛋白酶解后释放的生物活性肽及其在体内的消化吸收方式进行了阐述,对比了体内、体外两种消化方式对乳肽生物活性的影响,同时阐述了乳肽对婴幼儿健康的影响,有助于更清晰的把握蛋白质尤其是肽在人体内的吸收及作用方式,为相关乳肽类产品的开发提供了一定的理论支撑。     

概述乳制品加工中产生的生物活性肽

乳蛋白是许多生物活性肽的重要来源,主要的乳蛋白源生物活性肽有阿片样肽、降血压肽、免疫刺激肽、抗血栓肽和酪蛋白磷酸肽.文章对这些活性肽进行了介绍,并对乳制品(发酵乳和干酪)中的活性肽进行了讨论.乳制品中含有活性肽证明通过外源酶或微生物的作用可以将活性肽从乳蛋白中释放出来,这些肽的存在将促进乳制品的加工和消费.     

乳蛋白源生物活性肽的研究现状

乳蛋白除了营养作用外,还是生物活性肽的重要来源。生物活性肽对人体的免疫系统和消化系统有调节作用,具有特殊的生理功能。文中综述了乳中生物活性肽的来源、制备方法、分类、生理保健作用及应用前景,并指出了今后的发展方向。     

骆驼乳蛋白肽生物活性的研究进展

骆驼乳具有很高的营养价值,其成分接近于人乳,富含许多对人体健康至关重要的活性物质。骆驼乳蛋白肽是骆驼乳蛋白经酶解、发酵等方式得到的含有多个氨基酸序列的多肽,具有广泛的生物活性,这些生物活性作用对其在治疗和预防多种疾病方面表现出一定潜力。本文综述了骆驼乳蛋白肽的生物活性对人体健康的促进作用,旨在为其相关研究及开发利用提供理论依据。     

乳源生物活性肽研究进展

乳蛋白是人类膳食蛋白质的重要来源之一,乳蛋白在蛋白酶的作用下生成具有不同功能的肽,因其对人体生理功能潜在的调节作用得到了广泛的研究和关注。为了更好地了解乳源生物活性肽,文章从生物功能、制备方法以及质谱技术的应用等3个方面对乳源生物活性肽的最新研究进展进行了系统的综述。首先系统分析了目前已报道的具有血管紧张素转换酶抑制活性、免疫调节活性、抗氧化活性、抗菌活性和阿片活性等功能的乳源生物活性肽的功能、来源和构效关系;对乳源生物活性肽的制备方法及其优缺点进行了比较;最后对质谱技术在乳源生物活性肽筛选、磷酸化乳源肽和糖基化乳源肽的鉴定等方面的最新应用进展进行了梳理。     

乳蛋白中的生物活性序列

本文介绍了乳蛋白中的活性序列，这些序列在酶消化过程中可以释放出类吗啡肽、免疫多肽和酪蛋白磷酸肽。现已证明，许多乳蛋白的生物活性肽具有良好的生理功能，因此，在食品和医药领域有巨大的应用潜力。     

生物技术在乳制品工业中的新进展

<正> 生物技术是20世纪70年代初,在分子生物学和细胞生物学基础上多学科渗透而发展起来的新领域,其主要内容为基因工程、细胞工程、酶工程和生化工程等。生物技术是利用生物体系,应用先进的生物学和工程学技术,改变生物特性进行物质转化,以生产人类所需要的各种产品。近年来,生物技术广泛应用于乳品工业,使乳品工业得以迅猛发展。 开发乳蛋白生物活性肽 乳蛋白是生产乳制品的重要原料,而蛋白酶是生产乳制品的重要手段。这一领域之所以受到人们关注,主要是由于从中发现了多种具有生物活性的功能肽。通过选择性水解乳蛋白,可获得不同的生物活性肽。活     

乳源性生物活性肽研究进展

乳蛋白在体外水解或体内消化过程中，会释放出许多活性肽，它们除了具有营养作用外，还有许多生物活性，可以作为生理功能的重要调节剂。本文综述了近年来研究较多的几类主要乳源性生物活性肽的序列结构及其生物功效，并对其在乳品和医药工业中的应用前景进行展望。     

Bioactive milk peptides: a prospectus

Bioactive peptides have been identified within the amino acid sequences of native milk proteins. Hydrolytic reactions, such as those catalyzed by digestive enzymes, result in their release. These peptides directly influence numerous biological processes evoking behavioral, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. The specific bioreactions associated with each physiological class have been well characterized. Herein, we review the scientific literature and attempt to stimulate consideration of the continued use of bioactive peptides and their expanded development as a commercial product. Several applications have already evolved. For example, phosphopeptides derived from casein fractions are currently used as both dietary and pharmaceutical supplements. Potentially, the addition of bioactive peptides to food products could improve consumer safety as a result of their antimicrobial properties. Lastly, bioactive peptides may function as health care products, providing therapeutic value for either treatment of infection or prevention of disease.     

乳酪蛋白源免疫调节肽

酪蛋白是乳中最主要的蛋白质 ,除了提供氨基酸和能量的营养功能外 ,酪蛋白还是生物活性肽的重要来源。这些生物活性肽本身以非活性状态存在于蛋白质氨基酸序列之中 ,当用适当的蛋白酶进行体外水解或在胃肠道消化过程中以及食品加工过程中 ,它们的活性就被释放出来 ,并可作为生理功能的重要调节剂。大量证据表明乳酪蛋白中存在大量的免疫调节肽。本文对乳酪蛋白来源的免疫调节肽的序列结构及其对免疫系统的调节机能做一综述。     

Antihypertensive peptides derived from milk proteins

This paper reviews the angiotensin I-converting enzyme inhibitory peptides originated from milk proteins. Focus was put on the peptides derived from milk casein by the action of some proteolytic enzymes and fermented products by lactic acid bacteria. Some of the angiotensin I-converting enzyme inhibitory peptides exhibit significant antihypertensive effects in spontaneously hypertensive rats. However, there were some antihypertensive peptides with low inhibitory activity of this enzyme. Key factors needed for the peptide to demonstrate the antihypertensive effects are discussed. Fermented milk, which has inhibitory activity of the enzyme, showed the reduction of blood pressure of hypertensive subjects. The possibility of the bioactive peptides for functional foods are also discussed.     

Bioactive peptides: Production and functionality

Milk proteins exert a wide range of nutritional, functional and biological activities. Many milk proteins possess specific biological properties that make these components potential ingredients of health-promoting foods. Increasing attention is being focused on physiologically active peptides derived from milk proteins. These peptides are inactive within the sequence of the parent protein molecule and can be liberated by (1) gastrointestinal digestion of milk, (2) fermentation of milk with proteolytic starter cultures or (3) hydrolysis by proteolytic enzymes. Milk protein derived peptides have been shown in vivo to exert various activities affecting, e.g., the digestive, cardiovascular, immune and nervous systems. Studies have identified a great number of peptide sequences with specific bioactivities in the major milk proteins and also the conditions for their release have been determined. Industrial-scale technologies suitable for the commercial production of bioactive milk peptides have been developed and launched recently. These technologies are based on novel membrane separation and ion exchange chromatographic methods being employed by the emerging dairy ingredient industry. A variety of naturally formed bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk and cheese. The health benefits attributed to peptides in these traditional products have, so far, not been established, however. On the other hand, there are already a few commercial dairy products supplemented with milk protein-derived bioactive peptides whose health benefits have been documented in clinical human studies. It is envisaged that this trend will expand as more knowledge is gained about the multifunctional properties and physiological functions of milk peptides.     

Bioactive peptides derived from milk proteins and their health beneficial potentials: an update

It has been well recognized that dietary proteins provide a rich source of biologically active peptides. Today, milk proteins are considered the most important source of bioactive peptides and an increasing number of bioactive peptides have been identified in milk protein hydrolysates and fermented dairy products. Bioactive peptides derived from milk proteins offer a promising approach for the promotion of health by means of a tailored diet and provide interesting opportunities to the dairy industry for expansion of its field of operation. The potential health benefits of milk protein-derived peptides have been a subject of growing commercial interest in the context of health-promoting functional foods. Hence, these peptides are being incorporated in the form of ingredients in functional and novel foods, dietary supplements and even pharmaceuticals with the purpose of delivering specific health benefits.     

Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension

Fermented milk is a potential source of various biologically active peptides with specific health benefits. Angiotensin converting enzyme inhibitory (ACE-I) peptides are one of the most studied bioactive peptides produced during milk fermentation. The presence of these peptides is reported in various fermented milk products such as, yoghurt, cheese, sour milk, etc., which are also available as commercial products. Many of the ACE-I peptides formed during milk fermentation are resistant to gastrointestinal digestion and inhibit angiotensin converting enzyme (ACE) in the rennin angiotension system (RAS). There are various factors, which affect the formation ACE-I peptides and their ability to reach the target tissue in active form, which includes type of starters (lactic acid bacteria (LAB), yeast, etc.), substrate composition (casein type, whey protein, etc.), composition of ACE-I peptide, pre and post-fermentation treatments, and its stability during gastrointestinal digestion. The antihypertensive effect of fermented milk products has also been proved by various in vitro and in vivo (animal and human trials) experiments. This paper reviews the literature on fermented milk products as a source of ACE-I peptides and various factors affecting the production and activity of ACE-I peptides.     

生物活性肽的研究进展理论基础与展望

随着具各种生物活性的短肽的不断发现,其研究和开发日益受到各国科学家的关注。大量科学研究表明,通过选择适当的蛋白酶,水解的蛋白质可以得到大量的具有各种生物功能的生物活性肽,这些活性肽不仅具有极其广泛的活性和多样性,而且其来源丰富、成本低、安全性好。操作简单、便于工业化生产,因此已成为科学家们研究的新热点。例如：酪蛋白是哺乳动物乳中含量最丰富的蛋白质,长期以来,被人们视为一种营养蛋白,但近年来的研究结果表明,它是生物活性肽的重要来源,到目前为止,已经有数十种生物活性肽被水解和辨认出来。所以,生物活性肽非常好的研究与开发前景。     

Bioactive peptides derived from milk proteins. Structural,physiological and analytical aspects

The primary function of dietary proteins is to supply the body adequately with indispensable amino acids and organic nitrogen. Little attention has been paid up to date to milk proteins, in particular caseins, that are currently the main source of biologically active peptides, although other animal as well as vegetable proteins are known to contain potentially bioactive sequences. Such regulatory peptides can be released by enzymatic proteolysis of caseins in vitro and in vivo and may act as potential physiological modulators of metabolism during the intestinal digestion of the diet. It has been proved that bioactive peptides derived from caseins, such as β-casomorphins and phosphopeptides, can be released during gastrointestinal passage. It is also evident that peptides originating from food proteins should be taken into account as potential modulators of various regulatory processes in the body. The possible regulatory effects concern nutrient uptake (phosphopeptides, casomorphins), postprandial hormone secretion (casomorphins), immune defense (immunopeptides, casokinins, casomorphins) and neuroendocrine information transfer (casokinins). The advances in the research field of bioactive peptides are driven by a molecular understanding of biological processes, and analytical techniques are a critical component of this understanding. Different up-to-date methods, including peptide synthesis and immunochemistry, have been applied to the chemical characterization of bioactive peptides. Especially casein derived peptides have already found interesting applications, both as dietary supplements (phosphopeptides) and as pharmaceutical preparations (phosphopeptides, β-casomorphins). The question of'what kinds of bioactive peptides are beneficial and desirable as food constituents or as drugs' should be always carefully examined. However, the possibilities for the design of dietary products and ‘natural’ drugs look promising.     

A New Frontier in Soy Bioactive Peptides that May Prevent Age‐related Chronic Diseases

During gastrointestinal digestion or food processing of proteins, small peptides can be released and may act as regulatory compounds with hormone‐like activities. Numerous biologically active peptides (bioactive peptides) have been identified. Most bioactive peptides are derived from milk and dairy products, with the most common being angiotensin converting enzyme inhibitory peptides. Soybean protein and soybean derived peptides also play an important role in soybean physiological activities, particularly those related to the prevention of chronic diseases. However, the bioactive potential of soybean derived bioactive peptides is yet to be fully appreciated. After a general introduction of approaches and advances in bioactive peptides from food sources, this review focuses on bioactive peptides derived from soybean proteins and their physiological properties. Technological approaches to generate bioactive peptides, their isolation, purification, characterization, and quantification, and further application in food and drug design are also presented. Safety concerns, such as potential toxicity, allergenicity, and sensory aspect of these peptides are likewise discussed.