School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore.
Compr Rev Food Sci Food Saf. 2020 Nov;19(6):3825-3885. doi: 10.1111/1541-4337.12651. Epub 2020 Oct 18.
Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.
生物活性肽（BPs）是特定的蛋白质片段，根据其结构特性、氨基酸组成和序列，对人体产生各种有益的影响，从而影响健康。由于其在解决各种健康问题方面提供了有希望的解决方案，因此食品来源的 BPs 的生产、特性描述和应用在当前文献中引起了极大的兴趣，尤其受到食品和制药行业的关注。来自不同来源的蛋白质的微生物发酵无疑是生产具有多种有益健康作用的 BPs 的一种新方法。除了成本比酶低之外，微生物发酵产生的 BPs 可以在不进一步水解的情况下进行纯化。尽管具有这些特点，但目前的文献表明，通过微生物发酵从食品中产生的 BPs 信息匮乏。因此，强烈需要探索从食品发酵中获得的 BPs，以开发商业营养保健品和功能性食品。因此，本综述重点介绍了不同食品来源（包括广泛研究的牛奶和奶制品）的 BPs 的生产，重点是微生物发酵。还讨论了从食品发酵中获得的 BPs 的结构-活性（降血压、抗氧化、抗菌、类鸦片、抗炎、抗癌/抗增殖、抗血栓、降血脂、降胆固醇和矿物质结合）关系、潜在应用、未来发展和挑战。
