Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
Dipartimento di Fisica, Università Sapienza di Roma, Piazzale A. Moro 2, 00185 Rome, Italy.
Nutrients. 2022 Mar 11;14(6):1188. doi: 10.3390/nu14061188.
In the current climate of food security, quality aspects of legume crops have primary market economic and health impact. Legume proteins and peptides have been discovered to have a role far beyond supplying amino acids for growth and maintenance of body tissues. Several proteins (enzymatic inhibitors, lectins, storage globulins) and peptides derived from them (lunasin, hydrophobic peptides) have shown anticarcinogenic, hypocholesterolemic, glucose-lowering, antioxidant, antimicrobial, and immunostimulant properties. Further understanding of how structural features of legume proteins affect in vivo digestion and production of bioactive sequences represents a key step in the valorization of nutraceutical potentiality of legume proteins and peptides derived from them. In this work, the relationship between structure and bioavailability of protein and peptides are reviewed and discussed.
在当前的食品安全形势下，豆类作物的质量方面对市场经济和健康都有重大影响。豆类蛋白和肽的作用早已超越了为生长和维持身体组织提供氨基酸这一点。一些蛋白（酶抑制剂、凝集素、贮藏球蛋白）及其衍生肽（麻仁球蛋白、疏水性肽）已表现出抗癌、降胆固醇、降血糖、抗氧化、抗菌和免疫刺激特性。进一步了解豆类蛋白的结构特性如何影响体内消化和产生生物活性序列，是充分利用豆类蛋白及其衍生肽的营养潜力的关键步骤。在这项工作中，我们综述和讨论了蛋白和肽的结构与生物利用度之间的关系。
