College of Life Science, South-Central Minzu University, Wuhan City, China.
Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13386. doi: 10.1111/1541-4337.13386.
Glutamine, the most abundant amino acid in the body, plays a critical role in preserving immune function, nitrogen balance, intestinal integrity, and resistance to infection. However, its limited solubility and instability present challenges for its use a functional nutrient. Consequently, there is a preference for utilizing glutamine-derived peptides as an alternative to achieve enhanced functionality. This article aims to review the applications of glutamine monomers in clinical, sports, and enteral nutrition. It compares the functional effectiveness of monomers and glutamine-derived peptides and provides a comprehensive assessment of glutamine-derived peptides in terms of their classification, preparation, mechanism of absorption, and biological activity. Furthermore, this study explores the potential integration of artificial intelligence (AI)-based peptidomics and synthetic biology in the de novo design and large-scale production of these peptides. The findings reveal that glutamine-derived peptides possess significant structure-related bioactivities, with the smaller molecular weight fraction serving as the primary active ingredient. These peptides possess the ability to promote intestinal homeostasis, exert hypotensive and hypoglycemic effects, and display antioxidant properties. However, our understanding of the structure-function relationships of glutamine-derived peptides remains largely exploratory at current stage. The combination of AI based peptidomics and synthetic biology presents an opportunity to explore the untapped resources of glutamine-derived peptides as functional food ingredients. Additionally, the utilization and bioavailability of these peptides can be enhanced through the use of delivery systems in vivo. This review serves as a valuable reference for future investigations of and developments in the discovery, functional validation, and biomanufacturing of glutamine-derived peptides in food science.
谷氨酰胺是体内含量最丰富的氨基酸，在维持免疫功能、氮平衡、肠道完整性和抗感染方面发挥着关键作用。然而，其溶解度有限且不稳定，这给其作为功能性营养素的应用带来了挑战。因此，人们更倾向于利用谷氨酰胺衍生肽来实现增强的功能。本文旨在综述谷氨酰胺单体在临床、运动和肠内营养中的应用。本文比较了单体和谷氨酰胺衍生肽的功能效果，并从分类、制备、吸收机制和生物活性等方面对谷氨酰胺衍生肽进行了全面评估。此外，本研究探讨了基于人工智能（AI）的肽组学和合成生物学在这些肽的从头设计和大规模生产中的潜在整合。研究结果表明，谷氨酰胺衍生肽具有显著的结构相关生物活性，其中较小的分子量部分是主要的活性成分。这些肽具有促进肠道内稳态、降压和降血糖以及抗氧化的作用。然而，我们对谷氨酰胺衍生肽的结构-功能关系的理解在当前阶段仍主要处于探索阶段。基于 AI 的肽组学和合成生物学的结合为探索谷氨酰胺衍生肽作为功能性食品成分的未开发资源提供了机会。此外，通过在体内使用输送系统可以提高这些肽的利用率和生物利用度。本文为未来在食品科学领域对谷氨酰胺衍生肽的发现、功能验证和生物制造进行研究和开发提供了有价值的参考。
