Student Research Committee, Department of Cellular and Molecular Nutrition, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Food Science and Technology, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Compr Rev Food Sci Food Saf. 2020 Jul;19(4):1488-1520. doi: 10.1111/1541-4337.12578. Epub 2020 Jun 12.
Due to the digestible refractory and absorbable structures of bioactive peptides (BPs), they could induce notable biological impacts on the living organism. In this regard, the current study was devoted to providing an overview regarding the available methods for BPs generation by the aid of a systematic review conducted on the published articles up to April 2019. In this context, the PubMed and Scopus databases were screened to retrieve the related publications. According to the results, although the characterization of BPs mainly has been performed using enzymatic and microbial in-vitro methods, they cannot be considered as suitable techniques for further stimulation of digestion in the gastrointestinal tract. Therefore, new approaches for both in-vivo and in-silico methods for BPs identification should be developed to overcome the obstacles that belonged to the current methods. The purpose of this review was to compile the recent analytical methods applied for studying various aspects of food-derived biopeptides, and emphasizing generation at in vitro, in vivo, and in silico.
由于生物活性肽 (BPs) 具有可消化的难处理和可吸收的结构，它们可能会对生物体产生显著的生物学影响。有鉴于此，本研究通过对截至 2019 年 4 月发表的文章进行系统综述，致力于提供有关 BPs 生成的现有方法的概述。在这方面，筛选了 PubMed 和 Scopus 数据库以检索相关出版物。根据研究结果，尽管 BPs 的特性主要是使用酶和微生物体外方法进行的，但它们不能被视为进一步刺激胃肠道消化的合适技术。因此，应该开发新的体内和计算机模拟方法来鉴定 BPs，以克服当前方法存在的障碍。本综述的目的是编译最近应用于研究各种来源的生物肽的分析方法，并强调体外、体内和计算机模拟的生成。
