肉源性活性肽及其计算机分析技术研究进展

肉及其副产物中含有多种蛋白质，这些蛋白质经过酶解、微生物发酵或胃肠道消化后，产生多种有益于人体的活性肽，如降血压肽（血管紧张素转化酶抑制肽）、抗氧化肽、抗菌肽和二肽基肽酶抑制肽等。肽的生物活性逐渐被人们重视，但其提取和筛选仍然受到分离鉴定技术的限制。计算机分析技术能够很好地评估及分离鉴定蛋白质作为活性肽前体蛋白的能力，模拟酶及化学作用对蛋白质的水解，预测肽序列的活性及其化学性质。本文对肉源性活性肽进行综述，并介绍计算机分析技术在分离鉴定活性肽中的应用。

Recent Progress in Meat-Derived Bioactive Peptides and In Silico Analytical Techniques for Them

Meat and meat processing by-products contain a variety of proteins, which can be used to produce various bioactive peptides that are beneficial to the human body after enzymatic hydrolysis, microbial fermentation or gastrointestinal digestion, such as antihypertensive peptide (angiotensin converting enzyme inhibitory peptide), antioxidant peptide, antibacterial peptide, and dipeptidyl peptidase Ⅳ inhibitory peptide. Although increasing attention has been paid to the bioactivities of peptides, extraction and screening of peptides are still limited by the existing purification and identification techniques. In silico analysis can characterize the potential of proteins as precursors of bioactive peptides, simulate proteolysis catalyzed by enzymatic or chemical action, and predict the activity of peptide sequences and their chemical properties. In this paper, bioactive peptides derived from meat proteins are reviewed, as well as the application of in silico analytical techniques in the separation and identification of bioactive peptides.