Taniguchi Masayuki, Ochiai Akihito
a Department of Materials Science and Technology, Graduate School of Science and Technology , Niigata University , Niigata , Japan.
b Center for Transdisciplinary Research , Niigata University , Niigata , Japan.
Biosci Biotechnol Biochem. 2017 Apr;81(4):634-650. doi: 10.1080/09168451.2016.1277944. Epub 2017 Jan 19.
Food proteins have been identified as a source of bioactive peptides. These peptides are inactive within the sequence of the parent protein and must be released during gastrointestinal digestion, fermentation, or food processing. Of bioactive peptides, multifunctional cationic peptides are more useful than other peptides that have specific activity in promotion of health and/or the treatment of diseases. We have identified and characterized cationic peptides from rice enzymes and proteins that possess multiple functions, including antimicrobial, endotoxin-neutralizing, arginine gingipain-inhibitory, and/or angiogenic activities. In particular, we have elucidated the contribution of cationic amino acids (arginine and lysine) in the peptides to their bioactivities. Further, we have discussed the critical parameters, particularly proteinase preparations and fractionation or purification, in the enzymatic hydrolysis process for producing bioactive peptides from food proteins. Using an ampholyte-free isoelectric focusing (autofocusing) technique as a tool for fractionation, we successfully prepared fractions containing cationic peptides with multiple functions.
食物蛋白质已被确认为生物活性肽的一个来源。这些肽在母体蛋白质序列中是无活性的，必须在胃肠消化、发酵或食品加工过程中释放出来。在生物活性肽中，多功能阳离子肽比其他在促进健康和/或治疗疾病方面具有特定活性的肽更有用。我们已经从水稻酶和蛋白质中鉴定并表征了具有多种功能的阳离子肽，这些功能包括抗菌、中和内毒素、抑制精氨酸牙龈蛋白酶和/或血管生成活性。特别是，我们已经阐明了肽中阳离子氨基酸（精氨酸和赖氨酸）对其生物活性的贡献。此外，我们还讨论了从食物蛋白质生产生物活性肽的酶水解过程中的关键参数，特别是蛋白酶制剂以及分级分离或纯化。使用无两性电解质等电聚焦（自动聚焦）技术作为分级分离工具，我们成功制备了含有多种功能阳离子肽的级分。
