Sah B N P, Vasiljevic T, McKechnie S, Donkor O N
College of Health and Biomedicine, Victoria Univ, Werribee Campus, PO Box 14428, Melbourne, Victoria, 8001, Australia.
College of Engineering and Science, Victoria Univ, Werribee Campus, PO Box 14428, Melbourne, Victoria, 8001, Australia.
Compr Rev Food Sci Food Saf. 2015 Mar;14(2):123-138. doi: 10.1111/1541-4337.12126. Epub 2015 Jan 28.
Cancer is the most widely recognized reason for human deaths globally. Conventional anticancer therapies, including chemotherapy and radiation, are very costly and induce severe side effects on the individual. The discovery of natural anticancer compounds like peptides may thus be a better alternative for cancer prevention and management. The anticancer peptides also exist in the amino acid chain of milk proteins and can be generated during proteolytic activities such as gastrointestinal digestion or food processing including fermentation. This paper presents an exhaustive overview of the contemporary literature on antitumor activities of peptides released from milk proteins. In addition, caseins and whey proteins have been evaluated for anticancer potential using the AntiCP database, a web-based prediction server. Proline and lysine, respectively, dominate at various positions in anticancer peptides obtained from caseins and whey proteins. The remarkable number of potential anticancer peptides revealed milk proteins as favorable candidates for the development of anticancer agents or milk and milk products for reduction of cancer risks. Moreover, anticancer peptides liberated from milk proteins can be identified from fermented dairy products. Although current findings of correlation between dairy food intakes and cancer risks lack consistency, dairy-derived peptides show promise as candidates for cancer therapy. This critical review supports the notion that milk proteins are not only a nutritious part of a normal daily diet but also have potential for prevention and/or management of cancer.
癌症是全球范围内最广为人知的人类死亡原因。传统的抗癌疗法，包括化疗和放疗，成本高昂且会给个体带来严重的副作用。因此，发现像肽这样的天然抗癌化合物可能是预防和治疗癌症的更好选择。抗癌肽也存在于乳蛋白的氨基酸链中，并且可以在蛋白水解活动（如胃肠道消化）或包括发酵在内的食品加工过程中产生。本文对当代有关乳蛋白释放的肽的抗肿瘤活性的文献进行了详尽的综述。此外，利用基于网络的预测服务器AntiCP数据库评估了酪蛋白和乳清蛋白的抗癌潜力。在从酪蛋白和乳清蛋白获得的抗癌肽的不同位置，脯氨酸和赖氨酸分别占主导地位。大量潜在的抗癌肽表明乳蛋白是开发抗癌药物或降低癌症风险的牛奶及奶制品的理想候选物。此外，可以从发酵乳制品中鉴定出从乳蛋白释放的抗癌肽。尽管目前关于乳制品摄入量与癌症风险之间相关性的研究结果缺乏一致性，但乳源肽有望成为癌症治疗的候选物。这篇批判性综述支持了这样一种观点，即乳蛋白不仅是日常正常饮食中的营养成分，而且具有预防和/或治疗癌症的潜力。
