Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Peptides. 2010 Oct;31(10):1949-56. doi: 10.1016/j.peptides.2010.06.020. Epub 2010 Jun 30.
Bioactive peptides, as products of hydrolysis of diverse food proteins, are the focus of current research. They exert various biological roles, one of the most crucial of which is the antioxidant activity. Reverse relationship between antioxidant intake and diseases has been approved through plenty of studies. Antioxidant activity of bioactive peptides can be attributed to their radical scavenging, inhibition of lipid peroxidation and metal ion chelation properties of peptides. It also has been proposed that peptide structure and its amino acid sequence can affect its antioxidative properties. This paper reviews bioactive peptides from food sources concerning their antioxidant activities. Additionally, specific characteristics of antioxidative bioactive peptides, enzymatic production, methods to evaluate antioxidant capacity, bioavailability, and safety concerns of peptides are reviewed.
生物活性肽是各种食物蛋白质水解的产物，是当前研究的重点。它们发挥着各种生物学作用，其中最重要的作用之一是抗氧化活性。大量研究证实了抗氧化剂摄入与疾病之间的反向关系。生物活性肽的抗氧化活性归因于其自由基清除、抑制脂质过氧化和肽的金属离子螯合特性。有人还提出，肽的结构及其氨基酸序列可以影响其抗氧化特性。本文综述了来自食物源的生物活性肽的抗氧化活性。此外，还综述了抗氧化生物活性肽的特定特性、酶法生产、抗氧化能力评价方法、生物利用度以及肽的安全性问题。
