Functional properties and health benefits of bioactive peptides derived from Spirulina: A review

被引：104
作者：
Ovando, Claudia Anahite [1 ]
de Carvalho, Julio Cesar [1 ]
de Melo Pereira, Gilberto Vinicius [1 ]
Jacques, Philippe [2 ,3 ]
Soccol, Vanete Thomaz [1 ]
Soccol, Carlos Ricardo [1 ]
机构：
[1] Fed Univ Parana UFPR, Bioproc Engn & Biotechnol Dept, Curitiba, Parana, Brazil
[2] Univ Lille, ICV, Lille, France
[3] Univ Liege, Terra Res Ctr Microbial Proc & Interact, Gembloux Agrobio Tech, Gembloux, Belgium
来源：
FOOD REVIEWS INTERNATIONAL | 2018年 / 34卷 / 01期
关键词：
Bioactive peptides; bio-functionalities; functional foods; nutraceuticals; ANGIOTENSIN-CONVERTING ENZYME; ANTIMICROBIAL PEPTIDES; FOOD INGREDIENTS; DOWN-REGULATION; MARINE-ALGAE; PROTEINS; MICROALGAE; PURIFICATION; HYDROLYSATE; CYANOBACTERIA;
D O I：
10.1080/87559129.2016.1210632
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Bioactive peptides represent specific sequences of amino acids that have biological activity with several health effects and potential applications, which can be obtained from diverse protein sources. Spirulina, the cyanobacterium known for its high protein content and therapeutic properties, has been investigated as a potential source of bioactive peptides. Some bioactive peptides derived from Spirulina are under study for their ability to offer specific health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties. Bioactive peptide fractions from Spirulina biomass can be obtained through a series of operations, including cell lysis and protein extraction, enzymatic hydrolysis, potential bioactivity screening, fractionation, and purification. Potentially, Spirulina-derived peptide fractions can be applied as nutraceutical ingredients in foods and pharmaceuticals. This article reviews the functional properties and health benefits of bioactive peptides from Spirulina, and presents potential mechanisms by which bioactive components can be exploited in the development of novel foods with special health claims. In addition, this article describes recent developments in proteomics, bioactivity screening methods, and opportunities for designing future peptide-based foods.
引用
收藏
页码：34 / 51
页数：18
相关论文
共 103 条
[11]   Pulse proteins: Processing, characterization, functional properties and applications in food and feed [J].
Boye, Joyce ;
Zare, Fatemeh ;
Pletch, Alison .
FOOD RESEARCH INTERNATIONAL, 2010, 43 (02) :414-431
[12]   Anti-microbial peptides:: from invertebrates to vertebrates [J].
Bulet, P ;
Stöcklin, R ;
Menin, L .
IMMUNOLOGICAL REVIEWS, 2004, 198 :169-184
[13]   Marine cyanobacteria - a prolific source of natural products [J].
Burja, AM ;
Banaigs, B ;
Abou-Mansour, E ;
Burgess, JG ;
Wright, PC .
TETRAHEDRON, 2001, 57 (46) :9347-9377
[14]   Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering [J].
Carrasco-Castilla, Janet ;
Javier Hernandez-Alvarez, Alan ;
Jimenez-Martinez, Cristian ;
Fidel Gutierrez-Lopez, Gustavo ;
Davila-Ortiz, Gloria .
FOOD ENGINEERING REVIEWS, 2012, 4 (04) :224-243
[15]  
Chen D., 2008, CN Patent, Patent No. [101095458 A, 101095458]
[16]  
CHEUNG HS, 1980, J BIOL CHEM, V255, P401
[17]   INHIBITION O HOMOGENEOUS ANGIOTENSIN-CONVERTING ENZYME OF RABBIT LUNG BY SYNTHETIC VENOM PEPTIDES OF BOTHROPS-JARARACA [J].
CHEUNG, HS ;
CUSHMAN, DW .
BIOCHIMICA ET BIOPHYSICA ACTA, 1973, 293 (02) :451-463
[18]  
Chrisine B., 2005, FR Patents, Patent No. [2857978A1, 2857978]
[19]   The behaviour of protein preparations from blue-green algae (Spirulina platensis strain Pacifica) at the air/water interface [J].
Chronakis, IS ;
Galatanu, AN ;
Nylander, T ;
Lindman, B .
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2000, 173 (1-3) :181-192
[20]   Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis [J].
Coscueta, Ezequiel R. ;
Amorim, Maria M. ;
Voss, Glenise B. ;
Nerli, Bibiana B. ;
Pico, Guillermo A. ;
Pintado, Manuela E. .
FOOD CHEMISTRY, 2016, 198 :36-44
12345678910