Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, RJ, Brazil.
Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro 20550-013, RJ, Brazil.
Nutrients. 2022 Oct 14;14(20):4275. doi: 10.3390/nu14204275.
The current bibliometric review evaluated recent papers that researched dietary protein sources to generate antidiabetic bioactive peptides/hydrolysates for the management of diabetes. Scopus and PubMed databases were searched to extract bibliometric data and, after a systematic four-step process was performed to select the articles, 75 papers were included in this review. The countries of origin of the authors who published the most were China (67%); Ireland (59%); and Spain (37%). The journals that published most articles on the subject were Food Chemistry (n = 12); Food & Function (n = 8); and Food Research International (n = 6). The most used keywords were 'bioactive peptides' (occurrence 28) and 'antidiabetic' (occurrence 10). The most used enzymes were Alcalase (17%), Trypsin (17%), Pepsin, and Flavourzyme (15% each). It was found that different sources of protein have been used to generate dipeptidyl peptidase IV (DPP-IV), α-amylase, and α-glucosidase inhibitory peptides. In addition to antidiabetic properties, some articles (n = 30) carried out studies on multifunctional bioactive peptides, and the most cited were reported to have antioxidant and antihypertensive activities (n = 19 and 17, respectively). The present review intended to offer bibliometric data on the most recent research on the production of antidiabetic peptides from dietary proteins to those interested in their obtention to act as hypoglycemic functional ingredients. The studies available in this period, compiled, are not yet enough to point out the best strategies for the production of antidiabetic peptides from food proteins and a more systematic effort in this direction is necessary to allow a future scale-up for the production of these possible functional ingredients.
当前的文献计量学综述评估了最近研究饮食蛋白质来源以产生抗糖尿病生物活性肽/水解物用于糖尿病管理的论文。从 Scopus 和 PubMed 数据库中提取文献计量学数据，并通过系统的四步筛选过程选择文章后，共有 75 篇论文纳入本综述。发表论文的作者原籍国最多的是中国（67%）；爱尔兰（59%）和西班牙（37%）。发表该主题文章最多的期刊是《食品化学》（n = 12）；《食品与功能》（n = 8）和《国际食品研究》（n = 6）。使用最多的关键词是“生物活性肽”（出现 28 次）和“抗糖尿病”（出现 10 次）。使用最多的酶是 Alcalase（17%）、胰蛋白酶（17%）、胃蛋白酶和风味蛋白酶（各 15%）。发现不同来源的蛋白质已被用于产生二肽基肽酶 IV（DPP-IV）、α-淀粉酶和α-葡萄糖苷酶抑制剂肽。除了抗糖尿病特性外，一些文章（n = 30）还进行了多功能生物活性肽的研究，被引用最多的是具有抗氧化和降血压活性的肽（分别为 n = 19 和 17）。本综述旨在为那些对获得具有降血糖功能成分的饮食蛋白质来源抗糖尿病肽的最新研究提供文献计量学数据。在此期间，可获得的研究还不足以指出从食物蛋白质生产抗糖尿病肽的最佳策略，需要在这方面进行更系统的努力，以允许未来对这些可能的功能成分进行规模化生产。
