Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
Food Chem. 2018 Nov 30;267:395-404. doi: 10.1016/j.foodchem.2017.06.119. Epub 2017 Jun 21.
Large amounts of peptides are naturally generated in foods through the proteolysis phenomena taking place during processing. Such proteolysis is carried out either by endogenous enzymes in ripened foods or by the combined action of endogenous and microbial enzymes when fermented. Food proteins can also be isolated and hydrolysed by peptidases to produce hydrolysates. endo-peptidases act first followed by the successive action of exo-peptidases (mainly, tri- and di-peptidylpeptidases, aminopeptidases and carboxypeptidases). The generated peptides may be further hydrolysed through the gastrointestinal digestion resulting in a pool of peptides with different sequences and lengths, some of them with relevant bioactivity. However, these peptides should be absorbed intact through the intestinal barrier and reach the blood stream to exert their physiological action. This manuscript is reporting the enzymatic routes and strategies followed for the generation of bioactive peptides.
大量的肽在食品中是通过加工过程中发生的蛋白水解现象自然生成的。这种蛋白水解可以通过成熟食品中的内源性酶或发酵时内源性和微生物酶的共同作用来完成。食物蛋白也可以通过肽酶的作用被分离和水解，产生水解产物。内肽酶首先起作用，然后外肽酶（主要是三肽和二肽肽酶、氨肽酶和羧肽酶）相继作用。生成的肽可以通过胃肠道消化进一步水解，产生具有不同序列和长度的肽库，其中一些具有相关的生物活性。然而，这些肽必须完整地通过肠屏障吸收，并进入血液流，以发挥其生理作用。本文报告了生成生物活性肽的酶途径和策略。
