Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran.
Food Funct. 2023 Jul 3;14(13):5835-5857. doi: 10.1039/d3fo00362k.
The creation of bioactive peptides (BPs) from dietary proteins holds considerable promise for the expansion of functional foods and nutraceuticals. BPs have a variety of important roles in the living body, including antioxidative, antimicrobial, immunomodulatory, hypocholesterolaemic, antidiabetic, and antihypertensive properties. To preserve the quality and microbiological safety of food items, BPs have been used as food additives. Additionally, peptides may be employed as functional components in the treatment or prevention of chronic and lifestyle-related disorders. This article's main goal is to draw attention to the functional, dietary, and health advantages of using BPs in food items. Therefore, it examines the mechanisms of action and medicinal uses of BPs. This review also focuses on various uses of bioactive protein hydrolysates for enhancing food items' quality and shelf life as well as for bioactive packaging. Researchers interested in physiology, microbiology, biochemistry, and nanotechnology, as well as members of the food business, are advised to read this article.
从膳食蛋白质中产生生物活性肽 (BPs) 为功能性食品和营养保健品的扩展带来了巨大的前景。BPs 在体内具有多种重要作用，包括抗氧化、抗菌、免疫调节、降胆固醇、抗糖尿病和降血压特性。为了保持食品的质量和微生物安全性，BPs 已被用作食品添加剂。此外，肽可以作为治疗或预防慢性和与生活方式相关的疾病的功能性成分。本文的主要目的是引起人们对在食品中使用 BPs 的功能、饮食和健康益处的关注。因此，本文探讨了 BPs 的作用机制和药用用途。本综述还重点介绍了生物活性蛋白水解物在提高食品质量和保质期以及生物活性包装方面的各种用途。建议对生理学、微生物学、生物化学和纳米技术感兴趣的研究人员以及食品行业的成员阅读本文。
