Samuel Fernández-Tomé. Hospital Universitario de La Princesa and Instituto de Investigación Sanitaria Princesa (IIS-IP), Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (CIBEREHD), Diego de León, 62, 28006, Madrid, Spain.
Blanca Hernández-Ledesma. Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049, Madrid, Spain.
Mol Nutr Food Res. 2020 Nov;64(21):e2000401. doi: 10.1002/mnfr.202000401. Epub 2020 Oct 5.
The gastrointestinal tract represents a specialized interface between the organism and the external environment. Because of its direct contact with lumen substances, the modulation of digestive functions by dietary substances is supported by a growing body of evidence. Food-derived bioactive peptides have demonstrated a plethora of activities in the organism with increasing interest toward their impact over the digestive system and related physiological effects. This review updates the biological effects of food proteins, specifically milk and soybean proteins, associated to gastrointestinal health and highlights the study of digestion products and released peptides, the identification of the active form/s, and the evaluation of the mechanisms of action underlying their relationship with the digestive cells and receptors. The approach toward the modifications that food proteins and peptides undergo during gastrointestinal digestion and their bioavailability is a crucial step for current investigations on the field. The recent literature on the regulation of digestive functions by peptides has been mostly considered in terms of their influence on gastrointestinal motility and signaling, oxidative damage and inflammation, and malignant cellular proliferation. A final section regarding the actual challenges and future perspectives in this scientific topic is critically discussed.
胃肠道代表了机体与外部环境之间的一个特殊界面。由于其与管腔物质直接接触，膳食物质对消化功能的调节得到了越来越多的证据支持。越来越多的研究表明，食物来源的生物活性肽在体内具有多种活性，并且人们对其对消化系统的影响及其相关生理作用的兴趣也在不断增加。本文综述了与胃肠道健康相关的食物蛋白质（特别是乳蛋白和大豆蛋白）的生物学作用，并强调了对消化产物和释放肽的研究、活性形式的鉴定以及其与消化细胞和受体相互作用的作用机制的评估。针对食物蛋白质和肽在胃肠道消化过程中发生的变化及其生物利用度的研究方法是当前该领域研究的关键步骤。本文还主要考虑了最近关于肽对胃肠道运动和信号转导、氧化损伤和炎症以及恶性细胞增殖的调节作用方面的文献。最后，还批判性地讨论了该科学主题目前面临的挑战和未来展望。
