Martínez Augustin O, Martínez de Victoria Muñoz E
Department of Biochemistry and Molecular Biology, University of Granada.
Nutr Hosp. 2006 May;21 Suppl 2:1-13, 1-14.
A protein is an essential macronutrient for the growth and maintenance of corporal structures. An important concept in proteic nutrition is the protein's quality, mainly determined by the profile and proportion of the amino acids making up the protein, although other factors such as solubility and degree of glycosylation may be involved. There are different ways to evaluate protein quality that can be classified as chemical, biological and microbiological. Currently Protein Digestibility-Corrected Amino Acid Score (PDCAAS) is routinely used. Protein quality can be altered by the technological and culinary processes to which food is subjected and also by the presence in food of anti-nutritional factors affecting the bioavailability of amino acids. Protein complementation through the formulation of low-quality protein mixtures lets us improve bioavailability, and therefore the quality of this protein mix. In the past few years, nutrition and food technology are undergoing a profound transformation due to the development of the concept of functional and nutraceutic foods. Functional proteins and bioactive peptides are gaining in importance since, in addition to their nutritional role as a source of amino acids, they are capable of exerting different biological effects on the immune system, the cardiovascular system or the gastrointestinal tract. In addition, these peptides and proteins have been described as having anticancer, antibacterial or antiviral effects. This paper reviews the most relevant functional proteins and bioactive peptides from a functional standpoint, with special emphasis on those coming from milk, eggs and soy.
蛋白质是身体结构生长和维持所必需的宏量营养素。蛋白质营养中的一个重要概念是蛋白质质量，其主要由构成蛋白质的氨基酸组成和比例决定，不过其他因素如溶解度和糖基化程度也可能起作用。评估蛋白质质量有不同方法，可分为化学、生物学和微生物学方法。目前常规使用的是蛋白质消化率校正氨基酸评分（PDCAAS）。蛋白质质量会因食品所经历的加工和烹饪过程以及食品中影响氨基酸生物利用度的抗营养因子的存在而改变。通过调配低质量蛋白质混合物实现蛋白质互补，能提高生物利用度，进而提升这种蛋白质混合物的质量。在过去几年里，由于功能性食品和营养保健食品概念的发展，营养和食品技术正在经历深刻变革。功能性蛋白质和生物活性肽变得越来越重要，因为除了作为氨基酸来源的营养作用外，它们还能够对免疫系统、心血管系统或胃肠道产生不同的生物学效应。此外，这些肽和蛋白质还被描述为具有抗癌、抗菌或抗病毒作用。本文从功能角度综述了最相关的功能性蛋白质和生物活性肽，特别强调了来自牛奶、鸡蛋和大豆的那些。
