de Castro Ruann Janser Soares, Sato Hélia Harumi
Department of Food Science, School of Food Engineering, University of Campinas, 80 Rua Monteiro Lobato, Campinas, SP, Brazil.
Department of Food Science, School of Food Engineering, University of Campinas, 80 Rua Monteiro Lobato, Campinas, SP, Brazil.
Food Res Int. 2015 Aug;74:185-198. doi: 10.1016/j.foodres.2015.05.013. Epub 2015 May 12.
Recent technological advances have created great interest in the use of biologically active peptides. Bioactive peptides can be defined as specific portions of proteins with 2 to 20 amino acids that have desirable biological activities, including antioxidant, anti-hypertensive, antithrombotic, anti-adipogenic, antimicrobial and anti-inflammatory effects. Specific characteristics, including low toxicity and high specificity, make these molecules of particular interest to the food and pharmaceutical industries. This review focuses on the production of bioactive peptides, with special emphasis on fermentation and enzymatic hydrolysis. The combination of different technologies and the use of auxiliary processes are also addressed. A survey of isolation, purification and peptide characterization methods was conducted to identify the major techniques used to determine the structures of bioactive peptides. Finally, the antioxidant, antimicrobial, anti-hypertensive, anti-adipogenic activities and probiotic-bacterial growth-promoting aspects of various peptides are discussed.
最近的技术进步引发了人们对生物活性肽应用的极大兴趣。生物活性肽可定义为含有2至20个氨基酸的蛋白质特定部分，具有理想的生物活性，包括抗氧化、抗高血压、抗血栓形成、抗脂肪生成、抗菌和抗炎作用。这些分子具有低毒性和高特异性等特定特性，使其成为食品和制药行业特别感兴趣的对象。本综述重点关注生物活性肽的生产，特别强调发酵和酶水解。还讨论了不同技术的组合以及辅助工艺的应用。对分离、纯化和肽表征方法进行了调查，以确定用于确定生物活性肽结构的主要技术。最后，讨论了各种肽的抗氧化、抗菌、抗高血压、抗脂肪生成活性以及促进益生菌生长的方面。
