食物蛋白质来源的水解物或多肽的现状及进展(Ⅱ)活性多肽概况

食品蛋白水解物中含有大量具有生理活性的多肽,包括有类吗啡活性多肽、抑制血管收缩素转化酶(ACE)活性的多肽类(即降血压多肽类)、免疫调节肽、促进矿物质吸收的多肽、抗菌活性肽、抗血栓活性的多肽等.不同食物蛋白中所含有的活性多肽会有所不同,其中乳蛋白(如酪蛋白和乳清蛋白)是含有活性多肽最为丰富的蛋白质.本文概述了乳蛋白、植物蛋白(主要为大豆蛋白)、畜产物以及水产蛋白等来源的活性多肽的研究进展以及开发现状.特别对乳蛋白来源的几类新型活性肽(酪蛋白糖巨肽和乳铁蛋白活性肽)作了较为详细的论述.     

食品中的生物活性多肽

大量科学研究表明 ,在水解某些蛋白质时 ,通过选择适当的蛋白酶 ,控制一定的水解度可以得到大量的生物活性多肽 ,这些生物活性肽容易消化吸收 ,并且具有许多独特的生理功能。食物蛋白一直只被人们视为一种营养蛋白 ,但近年来的研究表明 ,它也是生物活性肽的重要来源 ,用食物蛋白生产活性肽 ,原料来源丰富、成本低、安全性好 ,便于工业化生产 ,应用前景十分广阔 ,作者就此进行了一些探讨。     

大豆源生物活性肽研究进展

与具有相同氨基酸组成大豆蛋白质相比,大豆蛋白酶解物大豆多肽具有许多独特理化特性与生物学活性;目前,从大豆蛋白中已分离出多种纯化大豆生物活性肽,如降血压肽、免疫调节肽、抗氧化肽等。该文对这些大豆活性肽研究进展进行综述,以期为大豆活性肽研究开发提供基础资料。     

多肽生物活性与其结构的关系

多肽的生物活性区别于蛋白质又不同于游离氨基酸,具有其独特的生理功能。多肽的分子量、氨基酸序列、氨基酸组成以及构象等结构的不同决定了其生物活性的千差万别。文中综述了几种多肽的生物活性与其结构之间的相互关系,这几种肽包括抗菌肽、抗氧化活性肽、降血压肽、矿质元素结合肽等多肽,同时对多肽生物活性与结构的研究方向以及多肽的研发应用提出展望。     

海参多肽生物活性研究进展

海参是重要的海洋水产资源,富含蛋白质、多糖、皂苷等多种活性成分,具有很高的营养价值和药用价值。海参多肽是以海参为原料,经由蛋白酶酶解、分离纯化而制得。许多研究表明,海参多肽具有抗氧化、降血压、降血糖、提高免疫力、抗疲劳、抗肿瘤、提高记忆力等多种生物活性。本文综述近年来国内外海参多肽生物活性的最新研究成果,旨在为其在食品、医药、保健品、化妆品等领域的开发利用提供参考。     

绿豆肽功能活性及其在食品中的应用进展

肽是生物活性小分子物质,具有来源广、安全性高以及微量高效的特点.绿豆是我国传统的药食同源性杂粮豆类,是良好的蛋白质来源,其蛋白不仅含量高,且具有多种生物学功能.绿豆肽的氨基酸组成与绿豆蛋白相似,但却具备更多样的生物活性,如抗氧化性、免疫活性、降血压作用等;还具有较强的金属螯合能力,可提升其功能活性以及金属离子在机体中的...     

大豆源生物活性肽的研究进展

与具有相同氨基酸组成的大豆蛋白质相比,大豆蛋白酶解物中的大豆多肽具有许多独特的理化特性与生物学活性.目前,从大豆蛋白中已分离出多种纯化的大豆生物活性肽,如降血压肽、免疫调节肽、抗氧化肽等,对这些大豆活性肽的研究情况进行了综述,以期为大豆活性肽的研究开发提供基础资料.     

核桃多肽制备技术及生理活性研究进展

我国核桃资源丰富,核桃蛋白是一种优质的植物蛋白,其水解产物核桃多肽具有许多重要的功能活性和良好的市场发展前景。利用核桃蛋白粕生产核桃多肽是核桃深加工重要途径之一。综述了核桃多肽的制备技术(酶法制备工艺、辅助酶法制备工艺、发酵法制备工艺)和核桃多肽生理活性功能(抗氧化活性、降血压的功能、降血糖的能力、抗疲劳的功能、解酒功能、提高学习和记忆的能力等)的研究进展,以期为核桃多肽的研究、开发利用提供参考。     

超高压技术在蛋白质改性和活性肽制备中的应用研究进展

生物活性肽可以从植物、动物、海洋资源中获得,其具有多种生物活性,如抗高血压、抗氧化、抗血栓、降胆固醇、降血压、抗菌、免疫调节、细胞调节、结合矿物质等。提高蛋白质向多肽的转化率一直以来是多肽研究的难点之一,超高压技术是一种适合于规模化生产的新型非热加工物理技术,近年来被广泛地应用于蛋白质工程,超高压技术的应用改善了蛋白质的结构和功能特性,提高了生物活性肽提取、生产的效率。本文重点综述超高压技术在蛋白质改性和肽制备方面的应用,概述超高压制备生物活性肽的类型、来源和生物活性,以期为深入应用超高压技术辅助蛋白质改性和活性肽制备提供参考。     

核桃多肽生物活性研究进展

核桃经压榨制油后的副产物饼粕,常用于饲料或丢弃,附加值极低。核桃饼粕富含高达50%的蛋白质,可进行深加工利用。为了促进核桃饼粕的综合利用,综述了核桃多肽的制备工艺及其生物活性。以核桃饼为原料,采用碱溶酸沉法制备核桃蛋白,再进一步用蛋白酶酶解获得核桃多肽。核桃多肽具有抗氧化、抗肿瘤、降血压、健脑、免疫调节等多种生物活性。     

Application and bioactive properties of proteins and peptides derived from hen eggs: opportunities and challenges

Several proteins and peptides that are released in vitro and/or in vivo from hen eggs are biologically active and have a variety of functional properties in humans beyond normal nutrition, for which extensive studies have been performed. This review focuses on their biological activities, including antihypertensive, antioxidant, antimicrobial, antiadhesive, immunomodulatory and antithrombotic activities and enhancement of mineral absorption. These proteins and peptides have been shown to regulate the nervous system, cardiovascular system, immune system and gastrointestinal system. The potential application and future directions of research on these bioactive peptides and proteins in the food industry are also addressed. © 2014 Society of Chemical Industry     

Antihypertensive activity of fish protein hydrolysates and its peptides

ABSTRACT

The rising interest to utilize nutritionally exorbitant fish proteins has instigated research activities in fish waste utilization. The development of newer technologies to utilize fish waste has fostered use of bioactive value-added products for specific health benefits. Enzymatically obtained Fish Protein Hydrolysate (FPH) is a rich source of biologically active peptides possessing anti-oxidant, anticancer, antimicrobial and anti-hypertensive activity. Isolating natural remedies to combat alarming negative consequences of synthetic drugs has been the new trend in current research promoting identification of antihypertensive peptides from FPH. In this review, we aim to culminate data available to produce antihypertensive peptides from FPH, its composition and potential to be used as a therapeutic agent. These purified peptides are known to be rich in arginine, valine and leucine. Reports reveal peptides with low molecular weight (<1 kDa) and shorter chain length (<20 amino acids) exhibited higher antihypertensive activity. As these peptides have proven Angiotensin Converting Enzyme – I inhibitory activity in vitro and in vivo, their potential to be used as antihypertensive drugs is outrageous. However, current focus on research in the field of molecular docking is necessary to have improved understanding of interaction of the peptides with the enzyme.     

蛋清蛋白质降压肽的化学及酶稳定性研究

以血管紧张素转化酶抑制活性为指标,通过Plackett-Burman 设计研究影响蛋清蛋白质降压肽化学稳定性的因素,同时考察蛋清蛋白质降压肽在模拟胃肠道环境中的抗胃蛋白酶和胰蛋白酶裂解的稳定性。结果表明：pH值、温度、光照、空气、贮藏肽溶液的质量浓度、巴氏灭菌处理、超声波及镁离子等因素对蛋清蛋白质降压肽的化学稳定性影响不显著(P ＞ 0.05);蛋清蛋白质降压肽经胃蛋白酶和胰蛋白酶水解后活性由46.0% 分别下降为13.0% 和4.0%,对胃蛋白酶和胰蛋白酶均没有良好的耐受性。     

Biofunctional Properties of Bioactive Peptides of Milk Origin

Milk proteins are currently the main source of a range of biologically active substances which are inactive within the sequence of native protein but can be released by enzymatic hydrolysis. Milk borne bioactive peptides have been found to exhibit various physiological activities such as antihypertensive, opioid, immunomodulatory antimicrobial, antioxidative, antithrombotic, and cytomodulatory. Such bioactive peptides may find use in the treatment of diarrhea, hypertension, thrombosis, dental carries, oxidative stress, mineral malabsorption, and immunodeficiency. These bioactive peptides may be used in formulation of functional foods, nutraceuticals, and natural drugs because of their health benefit effects.     

蛋清蛋白源血管紧张素转化酶抑制肽研究进展

在分析蛋清蛋白的组成及酶解性质的基础上,综述了国外蛋清血管紧张素转化酶抑制肽来源、制备方法、降压活性、酶解动力学、结构修饰和包埋技术的研究现状,并对其在食品、医药领域研究和应用的方向进行了展望。以期为我国蛋清蛋白降压肽的研究与开发提供参考。     

益生菌降压肽的研究现状及其国内外新产品开发趋势

本文阐述了降压肽的作用原理以及乳源性降压肽独特的降压优势,概述了由益生菌研究开发的降压肽产品的现状,同时介绍了国内外利用益生菌开发具降压肽产品的研究成果以及研发的趋势。根据国内外市场的需求,在国内开发具有降压肽活性酸奶制品以及相关的产品必将会产生显著的社会影响,带来可观的效益。     

Optimization and Scale‐Up Preparation of Egg White Hydrolysate with Angiotensin I Converting Enzyme Inhibitory Activity

Angiotensin I converting enzyme (ACE) plays an important role in regulation of blood pressure as it converts angiotensin I into angiotensin II (a potent vasoconstrictor). Food protein‐derived ACE inhibitory peptides have been considered as a safer alternative to antihypertensive drugs. In our previous study, three ACE inhibitory peptides were characterized from egg white ovotransferrin and their antihypertensive activity has been validated in spontaneously hypertensive rats. However, it is too costly to prepare these peptides from purified egg white ovotransferrin. The aims of the study were to determine the feasibility of preparing these peptides using egg white and then to optimize the conditions of preparing egg white hydrolysate. Taguchi's method was used to design experiments for optimization, which was established as follows: substrate %, pH of thermoase, time of thermoase digestion, ratio of pepsin to substrate, pH of pepsin, temperature of pepsin, and time of pepsin digestion were 7.5%, pH 8, 90 min, 1%, pH 2.5, 55 °C, and 180 min, respectively. The ACE inhibitory activity (IC₅₀ value) and peptide yield obtained under optimal condition were 30 ± 2 μg/mL and 77.5% ± 0.3%, respectively, which were comparable to the predicted values. Hydrolysate prepared at 150 L reactor showed comparable activity but low peptide yield. Results of this study demonstrated the feasibility of using egg white protein as the starting material to prepare a functional ingredient with potent ACE inhibitory activity.     

Antihypertensive peptides of animal origin: A review

Many bioactive peptides trigger certain useful antihypertensive activities in the living body system and there is a mounting worldwide interest in the therapeutic potential of these bioactive peptides for exploitation in vivo against the hypertension. Studies suggest the antihypertensive properties for many bioactive peptides of animal origin with underlying mechanisms ranging from inhibition of angiotensin-converting enzyme to additional mechanisms to lower blood pressure such as opioid-like activities and mineral-binding and antithrombotic properties. Antihypertensive peptides are the most extensively studied of all the bioactivities induced by food protein hydrolysates, highlighting their importance in human health and disease prevention and treatment. There exist enormous opportunities for the production of novel peptide-based products in biopharmaceutical manufacturing industries for the treatment, prevention, and mitigation of hypertension. Numerous products have already struck on the global market and many more are in process. This article focuses on antihypertensive peptides identified in the meat, fish, blood, milk, dairy products, and egg and their probable application as novel ingredients in the development of functional food products as dietary treatment of hypertension.     

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.     

卵黄高磷蛋白的研究进展

结合国内外关于卵黄高磷蛋白的最新研究动态,介绍了它的组成、提取、功能性质及其开发应用前景。卵黄高磷蛋白有着良好的热稳定性、抗氧化性及乳化性能,在一定条件下对大肠杆菌有致死作用,将之与半乳甘露聚糖连在一起,其功能性质有提高。卵黄高磷蛋白及其水解得到的磷酸肽类有很好的持钙性,这些生物活性肽能增加小肠对钙的吸收及其在体内的蓄积,也能促进铁、锌等离子的吸收,因此它作为潜在的功能食品因子将有良好的应用前景。