College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
J Food Biochem. 2019 Jan;43(1):e12571. doi: 10.1111/jfbc.12571. Epub 2018 Jul 30.
In recent years, large amounts of peptides have been purified and characterized from food protein hydrolysates. Many of these peptides have been demonstrated to be of potential application as health-improving ingredients against plenty of disease conditions, such as cancer, inflammation, and cardiovascular disease. The real efficacy of functional application of these peptides depends on their stability, transport, and bioavailability in target tissues, which in turn depends on the peptides characteristics. Therefore, the characteristic-function parameters are crucial for peptides using as functional agents. This review article intends to summarize the effects of peptide characteristics, including molecular weight, charge and hydrophobicity, on their stability, intestinal transport, and in vitro bioavailability. PRACTICAL APPLICATIONS: In the near future, bioactive peptides will play important roles in the area of functional foods and pharmacy. However, the gastrointestinal digestion and transport usually restrict their bioavailability in vivo. Understanding the relationships between peptide characteristics and their digestion stability, bioavailability may provide guidance and theoretical basis for the further application of bioactive peptides.
近年来，大量的肽已从食物蛋白水解物中被分离和鉴定。这些肽中的许多已被证明具有潜在的应用价值，可以作为改善健康的成分，对抗多种疾病，如癌症、炎症和心血管疾病。这些肽的功能应用的实际功效取决于它们在靶组织中的稳定性、运输和生物利用度，而这又取决于肽的特性。因此，作为功能制剂使用的肽的特征-功能参数是至关重要的。本文综述了肽的特性，包括分子量、电荷和疏水性，对其稳定性、肠道转运和体外生物利用度的影响。 实际应用：在不久的将来，生物活性肽将在功能性食品和制药领域发挥重要作用。然而，胃肠道消化和转运通常会限制其在体内的生物利用度。了解肽特性与其消化稳定性、生物利用度之间的关系，可能为生物活性肽的进一步应用提供指导和理论基础。
