几种常见植物源抗氧化活性肽的研究概述

植物源抗氧化活性肽因其良好的抗氧化性和安全性高等特点,受到国内外广泛关注。本文主要介绍了大豆肽、玉米肽、大米肽、小麦肽等几种常见植物源抗氧化活性肽,以及它们在制备、功能和应用方面的研究概况,并提出了现阶段发展中存在的问题,为今后的研究提供参考。     

植物蛋白源抗氧化肽的研究进展

抗氧化肽是安全、高效的天然抗氧化剂,具有广阔的应用前景。笔者综述了近几年利用植物蛋白质生产抗氧化肽的制备方法、抗氧化活性的比较,并对抗氧化肽的分离纯化及在食品加工方面的利用进行了简述,为进一步开发植物源抗氧化肽提供研究借鉴。     

蛋源性抗氧化肽研究进展

抗氧化肽具有活性强、分子质量小、易吸收等特点,已成为生物领域研究的热点之一。禽蛋蛋白质含量丰富,且其氨基酸组成与人类必需氨基酸比例接近,是制备抗氧化肽的一个良好来源。本文综述了蛋源性抗氧化肽的来源、抗氧化肽活性以及活性构效关系,提出蛋源性抗氧化活性肽研究中存在的问题,并对蛋源性抗氧化活性肽的研究与应用进行展望,以期为相关研究提供参考。     

植物源性食物中活性肽氨基酸组成的研究进展

植物源性食物中含有丰富的活性肽,其中抗氧化肽,降压肽,免疫调节肽,抗肥胖肽,抗胆固醇肽,抗肿瘤肽,阿片肽,抗血栓肽等均已被广泛研究报道。该文从肽序列的氨基酸组成入手,综述了目前已鉴定出氨基酸序列的植物源性食物中的各种生物活性肽,以为此类活性肽的进一步研究应用提供参考。     

小麦胚活性肽体外抗氧化活性研究

在还原能力、清除[DPPH.]自由基能力、螯合亚铁能力和抑制亚油酸自氧化能力4种体系下比较了工业生产的小麦胚活性肽与工业生产的其他植物源活性肽的抗氧化活性。研究结果表明:工业生产的小麦胚活性肽的还原能力和清除[DPPH.]自由基能力都高于其他几种植物源活性肽,其中清除[DPPH.]自由基能力的IC50达到1.36 mg/mL;在质量浓度为1 mg/mL时,对亚铁离子的螯合率为40%;抑制亚油酸自氧化能力和其他几种活性肽相差不大。总体来说,工业生产的小麦胚活性肽有很好的体外抗氧化活性。     

植物蛋白源抗氧化肽活性的评价方法及作用机制的研究进展

植物蛋白源天然抗氧化肽由于具有良好的抗氧化性和较高的安全性,因而受到国内外学者的广泛关注。本文综述了植物蛋白源抗氧化肽抗氧化活性的评价方法和作用机制,为进一步开发制备植物蛋白源抗氧化活性肽提供研究借鉴。     

合浦珠母贝源抗氧化肽的研究进展

合浦珠母贝是海水养殖生产珍珠主要经济贝类,合浦珠母贝源活性肽是近年来的研究热点。本文综述了国内外近年来在合浦珠母贝源抗氧化肽的酶法制备技术、分离纯化技术、功能性质和应用的研究现状,评述了目前开发合浦珠母贝源抗氧化肽的现状及存在的问题,深入分析了现代基因工程技术在合浦珠母贝源抗氧化肽中的应用前景,为今后高效开发利用合浦珠母贝源抗氧化肽和其他海洋活性肽提供参考。     

谷物源抗氧化肽：制备、构效及应用

谷物(如大米、高粱、大麦、小麦、小米、玉米和荞麦等)在人类食物中占很大比例,是人类获取能量的主要来源。谷物蛋白在谷物中含量非常丰富,作为谷物蛋白的初级水解产物,谷物源活性肽不仅具有良好的消化吸收性,还具有多种生理活性。其中抗氧化活性是谷物源多肽的重要活性功能。该文对谷物源抗氧化肽的来源和制备方法进行总结,对谷物源抗氧化肽构效关系研究及在不同领域中的应用现状进行了综述,以期为谷物源抗氧化肽的进一步开发提供参考。     

植物源活性肽的研究进展及其吸收机制

该文介绍了植物源活性肽的研究与应用以及肽的吸收机制,主要包括大豆、水稻、玉米、菜籽、花生等生物活性肽,其分别具有降血压、抗氧化、免疫调节、抗艾滋病、抗肿瘤等不同的生物活性.肽的吸收与氨基酸具有不同的吸收机制与特点.     

酶解法制备植物抗氧化肽及其应用

作为一类天然抗氧化剂,植物抗氧化肽具有较高的抗氧化活性和较高的安全性,原料来源丰富,廉价易得,制备工艺简单,受到各个行业的关注。综述了酶解法制备植物抗氧化肽的生产工艺、近年抗氧化肽的植物来源以及植物抗氧化肽的应用,为植物抗氧化肽的制备和应用提供借鉴。     

Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate

Shelf-life of dietary products and the need for health supporting functional ingredients often require components with high anti-oxidative properties. The study aimed at the characterisation of peptides with antioxidant properties from enzymatically hydrolysed soybean protein isolate. Soybean protein isolate was hydrolysed with a food grade pancreatic trypsin/chymotrypsin for industrial applications, ultrafiltered and the permeate was fractionated by size exclusion chromatography. Anti-oxidative properties of these fractions were tested in a Trolox^®-equivalent-anti-oxidative capacity assay, which is based on the absorbance suppression of 2,2′-azinobis(3-ethyl benzothiazoline-6-sulfonate) radical cations by anti-oxidative substances at λ 414 nm. The amino acid compositions and sequences of the peptide fractions were determined by liquid chromatography and mass spectrometry analysis. Compared to the intact soybean protein isolate a peptide fraction with an anti-oxidative capacity of 113 mg TEAC/g was obtained. This fraction was shown to be enriched in peptides smaller than 1 kDa with prevailing aromatic amino acid residues. Nine peptides derived from glycinin and β-conglycinin were sequenced by tandem mass spectrometry. The particular sequences were synthesized and assayed. The synthetic peptide analogue TTYY (β-conglycinin fragment 291–294) revealed significant radical scavenging properties of 13.6 up to 59.6% with 0.18–18 mM in a concentration dependent manner. Peptides from soybean protein isolate were shown to possess anti-oxidative capacities which might be linked to the presence of carboxy terminal tyrosine. These findings offer new functional application possibilities in nutrition, cosmetics and pharmaceuticals.     

Therapeutic potential of dairy bioactive peptides: A contemporary perspective

Dairy products are associated with numerous health benefits. These are a good source of nutrients such as carbohydrates, protein (bioactive peptides), lipids, minerals, and vitamins, which are essential for growth, development, and maintenance of the human body. Accordingly, dairy bioactive peptides are one of the targeted compounds present in different dairy products. Dairy bioactive compounds can be classified as antihypertensive, anti-oxidative, immmunomodulant, anti-mutagenic, antimicrobial, opoid, anti-thrombotic, anti-obesity, and mineral-binding agents, depending upon biological functions. These bioactive peptides can easily be produced by enzymatic hydrolysis, and during fermentation and gastrointestinal digestion. For this reason, fermented dairy products, such as yogurt, cheese, and sour milk, are gaining popularity worldwide, and are considered excellent source of dairy peptides. Furthermore, fermented and non-fermented dairy products are associated with lower risks of hypertension, coagulopathy, stroke, and cancer insurgences. The current review article is an attempt to disseminate general information about dairy peptides and their health claims to scientists, allied stakeholders, and, certainly, readers.     

Dromedary camel milk proteins,a source of peptides having biological activities – A review

Many useful properties are assigned to camel (Camelus dromedarius) milk, which is traditionally used for the treatment of tuberculosis, gastroenteritis, and allergy in many countries. Some amino acid sequences, which are encrypted in the camel proteins, may play a beneficial role in human health once they are released from milk either in vivo during normal digestion or by proteolysis with purified enzymes or during bacterial fermentation. Similar to the bovine milk counterparts, camel milk bioactive peptides may display a variety of potential activities that were almost always unveiled from in vitro analyses: anti-microbial, anti-oxidative, anti-hypertensive, anti-inflammatory, and immunomodulatory activities. Today, there is a growing interest for bioactive peptides generated from camel milk. This paper reviews available data on the potential biological activities of the camel milk proteins and their peptides liberated either during milk fermentation with proteolytic bacterial strains or by enzyme hydrolysis with specific proteases or simulated gastro-intestinal digestion.     

植物提取物抗氧化成分及机理研究进展

自由基对机体的氧化损伤可导致许多疾病的发生,自然界中很多物质具有抗自由基氧化作用。植物是人体外源性抗氧化物质的最重要来源,本文简述了植物提取物多酚、维生素、生物碱、皂苷、多糖、活性肽等抗氧化成分及其抗氧化机理的研究进展,为植物提取物的抗氧化研究开发提供参考。     

响应面优化酶解核桃蛋白制备抗氧化肽的工艺

为优化碱性蛋白酶酶解核桃蛋白制备抗氧化活性肽的工艺条件,考察酶解条件对酶解产物的抗氧化活性的影响。以羟基自由基的清除率、超氧阴离子自由基的清除率、还原能力为考察指标,使用响应面分析法,研究温度、pH值、底物浓度和酶添加量对制备抗氧化活性肽工艺的影响。经过优化得出最优酶解条件为:温度51℃、pH值8.13、底物浓度3.16%、酶添加量3.30%,在此最优条件下核桃多肽对羟基自由基的清除率为55.93%、对超氧阴离子自由基的清除率为47.85%、还原能力为55.34%。在10mg/mL的浓度下,核桃多肽的还原能力是VC的55.3%,对羟基自由基和超氧阴离子自由基的清除率分别是VC的93.8%和52.2%。     

辣椒籽提取物对猪油抗氧化作用研究

用不同溶剂提取辣椒籽中的抗氧化物质 ,采用碘量法研究辣椒籽提取物对猪油的抗氧化作用。结果表明 ,辣椒籽提取物对猪油的氧化均有明显的抑制作用。不同溶剂提取和不同品种的辣椒籽提取物的抗氧化作用效果不同。其中 ,脱脂甲醇提取物 >甲醇提取物 >脱脂水提取物 >石油醚提取物 ;花溪辣椒品种 >遵义辣椒品种     

蛋源性活性组分对炎症性肠病的缓解作用研究进展

炎症性肠病是发生在肠道的慢性且反复发作的炎性疾病。传统的药物治疗虽能缓解临床症状但却存在一 定的副作用。蛋源性活性组分是近期食品科学领域研究的热点之一,禽蛋组分的抗菌、抗病毒、降血压、抗氧 化、抗炎以及免疫调节等功能活性已被相继证实。蛋源性活性组分的开发应用有望为炎症性肠病提供新的治疗策 略。本文综述了氨基酸、多肽、蛋白质和脂质这些蛋源性活性组分的抗炎活性以及其对炎症性肠病缓解作用的分 子作用机制的研究进展,并对其研究进行了展望,以期为蛋源性抗肠炎活性组分的进一步深入研究和应用开发提 供参考。     

The Regulatory Framework Across International Jurisdictions for Risks Associated with Consumption of Botanical Food Supplements

Dietary supplements, including those containing botanical ingredients and botanical‐derived compounds, have been marketed to consumers globally for many decades. However, the legislative framework for such products remains inconsistent across jurisdictions internationally. This study aims to compare the regulatory framework of botanical food supplements in the EU, USA, Canada, Australia, New Zealand, India, Japan, and China. The study also aims to investigate and describe safety assessment criteria for botanical food supplements where they are present in the above said jurisdictions, and attempts to analyze whether these criteria are suitable for addressing the toxicological risks associated with the use of botanical food supplement products, based on the evaluation of reported adverse effects related to botanical food supplement use as examples. Finally, this study discusses some future issues that need further attention, such as the consideration of less than lifetime exposures, potential for misidentification, and adulteration of botanical supplements by pharmacologically active substances. It is concluded that the regulatory approaches towards botanical food supplements differ significantly across jurisdictions. In addition, national authorities are increasingly considering having more regulatory oversight for such products. Further consideration of the actual impact of adverse events arising from botanical food supplement usage will be helpful in guiding such decisions.     

新疆薰衣草蜜活性成分的分析

以薰衣草蜜、洋槐蜜和椴树蜜3种蜂蜜为材料,对蜂蜜中的还原糖含量、淀粉酶值、蛋白质含量、总酚酸含量和它们清除DPPH自由基的能力进行分析。结果表明:薰衣草蜜中的淀粉酶值、总酚酸含量、蛋白质的含量分别为14.8mL/g·h、(200.8±6.9)μg/g和(25.35±2.74)mg/100g,均高于其他2种蜜,但还原糖含量比其他2种蜂蜜略低,为74%。3种蜂蜜均具有抗氧化的作用,薰衣草蜜与椴树蜜对DPPH自由基的清除能力相当,均高于洋槐蜜。总酚酸含量与抗氧化能力之间无明显相关性,说明蜂蜜中还含有其他的抗氧化活性成分。