Romero-Garay Martha Guillermina, Montalvo-González Efigenia, Hernández-González Crisantema, Soto-Domínguez Adolfo, Becerra-Verdín Eduardo Mendeleev, De Lourdes García-Magaña María
Integral Research Laboratory Food, Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country 63175, Tepic, Nayarit, Mexico.
Centro de Investigación en Alimentación y Desarrollo, A. C., Unidad Mazatlán, Av. Sábalo Cerritos s/n. Mazatlán, Sinaloa 89010, Mexico.
Food Chem X. 2021 Dec 9;13:100181. doi: 10.1016/j.fochx.2021.100181. eCollection 2022 Mar 30.
The production and consumption of poultry products (chicken, duck, and turkey) are continually growing throughout the world, leading to the generation of thousands of tons of organic by-products, which may be important sources of bioactive peptides. The bioactive peptides isolated from poultry by-products have biological properties that can be useful in the prevention of different metabolic diseases and hence, their consumption could be beneficial for human health. Such peptides can be used as nutraceuticals, and their inclusion as active components of functional food products is increasingly gaining attention. The aim of this review was to present the investigations of the biological effect of the peptides obtained from different poultry by-products and the possible mechanisms of action underlying these effects.
全球范围内，禽肉产品（鸡肉、鸭肉和火鸡肉）的生产和消费量持续增长，导致产生了数千吨有机副产品，这些副产品可能是生物活性肽的重要来源。从禽肉副产品中分离出的生物活性肽具有一些生物学特性，这些特性可能有助于预防不同的代谢性疾病，因此，食用这些肽可能对人体健康有益。此类肽可用作营养保健品，将其作为功能性食品的活性成分越来越受到关注。本综述的目的是介绍从不同禽肉副产品中获得的肽的生物学效应研究以及这些效应背后可能的作用机制。
