López-Barrios Lidia, Gutiérrez-Uribe Janet A, Serna-Saldívar Sergio O
Centro de Biotecnología FEMSA, Depto. de Biotecnología e Ingeniería de Alimentos, Inst. Tecnológico y de Estudios Superiores de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo León, C.P. 64849, México.
J Food Sci. 2014 Mar;79(3):R273-83. doi: 10.1111/1750-3841.12365. Epub 2014 Feb 18.
Bioactive peptides (BPs) are amino acid sequences derived from food proteins. Their relevance lies in the biological activities they have once they are released from the parent protein. BPs or protein hydrolysates can be commercialized as nutraceutical products or functional ingredients according to their activities. Different food protein sources have been researched for their potential to generate BPs. However, with the exception of lunasin (derived from soy), animal protein sources have been predominantly exploited as commercial BPs sources. On the other hand, pulses have shown diverse BP contents without further impact on their commercialization. Pulses are a rich source of protein in the human diet and their consumption has been associated with the prevention of chronic diseases. The beneficial effect in human health has been related to their micronutrients, phytochemical bioactive compounds, and recently BPs. This article reviews the current literature about pulse protein hydrolysates and BPs with proved angiotensin converting enzyme inhibitory, antioxidant, cancer preventing, and other health promoting activities. Proteolysis process is commonly achieved by digestive and microorganism enzymes. BP purification and identification has consisted mainly on size segregation procedures followed by mass spectrometry techniques. Hydrolysis time, peptide size, and hydrophobicity are employed as process variants and structural features relevant for the BP activities. Finally, some considerations about industrial processing and BPs used as functional food ingredients were reviewed.
生物活性肽（BPs）是源自食物蛋白质的氨基酸序列。它们的相关性在于从母体蛋白质释放后所具有的生物活性。根据其活性，BPs或蛋白质水解物可作为营养保健品或功能性成分进行商业化。人们已对不同食物蛋白质来源产生BPs的潜力进行了研究。然而，除了lunasin（源自大豆）外，动物蛋白质来源一直是主要的商业BPs来源。另一方面，豆类显示出不同的BP含量，但这对其商业化没有进一步影响。豆类是人类饮食中丰富的蛋白质来源，其食用与预防慢性病有关。对人类健康的有益作用与它们的微量营养素、植物化学活性化合物以及最近发现的BPs有关。本文综述了有关豆类蛋白水解物和具有已证实的血管紧张素转换酶抑制、抗氧化、防癌及其他促进健康活性的BPs的现有文献。蛋白水解过程通常通过消化酶和微生物酶来实现。BP的纯化和鉴定主要包括尺寸分离程序，随后是质谱技术。水解时间、肽大小和疏水性被用作与BP活性相关的工艺变量和结构特征。最后，综述了有关工业加工以及用作功能性食品成分的BPs的一些注意事项。
