Li Shanshan, Bu Tingting, Zheng Jiexia, Liu Ling, He Guoqing, Wu Jianping
Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.
Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.
Compr Rev Food Sci Food Saf. 2019 Jul;18(4):1097-1110. doi: 10.1111/1541-4337.12457. Epub 2019 Jun 6.
Ile-Pro-Pro and Val-Pro-Pro are two most well-known food-derived bioactive peptides, initially identified as inhibitors of angiotensin I-converting enzyme (ACE) from a sample of sour milk. These two peptides were identified in fermented and enzymatic hydrolyzed cow and non-cow (that is, goat, sheep, buffalo, yak, camel, mare, and donkey) milk, as well as sourdough prepared from wheat, rye, and malt. Similar to other bioactive peptides, bioavailability of these peptides is low (about 0.1%), reaching picomolar concentration in human plasma; they showed blood pressure lowering activity in animals and in human, via improved endothelial function, activation of ACE2, and anti-inflammatory property. Emerging bioactivities of these two peptides toward against metabolic syndrome and bone-protection received limited attention, but may open up new applications of these peptides as functional food ingredients. Further studies are warranted to determine the best source as well as to identify novel enzymes (particularly from traditional fermented milk products) to improve the efficiency of production, to characterize possible peptide receptors using a combination of omics technology with molecular methods to understand if these two peptides act as signal-like molecules, to improve their bioavailability, and to explore new applications based on emerging bioactivities.
异亮氨酸-脯氨酸-脯氨酸和缬氨酸-脯氨酸-脯氨酸是两种最为知名的食物源生物活性肽，最初是从一份酸牛奶样品中作为血管紧张素I转换酶（ACE）抑制剂被鉴定出来的。在发酵和酶解的牛奶（包括牛奶及非牛奶，即山羊奶、绵羊奶、水牛奶、牦牛奶、骆驼奶、马奶和驴奶）以及由小麦、黑麦和麦芽制备的酸面团中均鉴定出了这两种肽。与其他生物活性肽类似，这些肽的生物利用度较低（约0.1%），在人体血浆中达到皮摩尔浓度；它们通过改善内皮功能、激活ACE2以及抗炎特性，在动物和人体中均显示出降血压活性。这两种肽针对代谢综合征和骨骼保护的新生物活性受到的关注有限，但可能会开辟这些肽作为功能性食品成分的新应用。有必要进行进一步研究，以确定最佳来源，并鉴定新型酶（特别是来自传统发酵乳制品的酶）以提高生产效率，结合组学技术和分子方法来表征可能的肽受体，以了解这两种肽是否作为信号样分子发挥作用，提高它们的生物利用度，并基于新出现的生物活性探索新的应用。
