Bioactive peptides from foods: production, function, and application

被引：4

作者：

Jia, Liting ^{[1
]}

Wang, Lin ^{[1
]}

Liu, Chun ^{[1
]}

Liang, Ying ^{[1
]}

Lin, Qinlu ^{[1
]}

机构：

[1] Cent South Univ Forestry & Technol, Hunan Key Lab Proc Food Special Med Purpose, Hunan Key Lab Edible Forestry Resources Safety &, Natl Engn Lab Rice & Byprod Deep Proc,Sch Food Sc, Changsha 410004, Peoples R China

来源：

FOOD & FUNCTION | 2021年 / 12卷 / 16期

关键词：

PROTEIN-DERIVED ANTIOXIDANT; FREE AMINO-ACIDS; ENZYMATIC-HYDROLYSIS; IN-VITRO; ANTIINFLAMMATORY PEPTIDES; CHEAP SOURCE; IDENTIFICATION; MILK; EXTRACTION; CASEIN;

D O I：

10.1039/d1fo01265g

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Bioactive peptides are a class of peptides with special physiological functions and have potential applications in human health and disease prevention. Bioactive peptides have gained much research attention because they affect the cardiovascular, endocrine, immune, and nervous systems. Recent research has reported that bioactive peptides are of great value for physiological function regulation, including antioxidation, anti-hypertension, antithrombosis, antibacterial properties, anti-cancer, anti-inflammation, anti-diabetic, anti-obesity, cholesterol-lowering, immunoregulation, mineral binding and opioid activities. The production of food-derived bioactive peptides is mainly through the hydrolysis of digestive enzymes and proteolytic enzymes or microbial fermentation. The purpose of this review is to introduce the production, function, application, challenges, and prospects of food-derived bioactive peptides.

引用

页码：7108 / 7125

页数：18

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