Han Yu, Liu Wanlu, Li Kexin, Zhang Mingzhen, Liu Xinqi, Li Lu, Guo Zhao, Li He
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
Rushan Hualong Biotechnology Co., Ltd., Weihai 264500, China.
Foods. 2024 Dec 28;14(1):58. doi: 10.3390/foods14010058.
Hyperuricemia, a disorder of purine metabolism associated with cardiovascular disease, gout, and kidney disease, can be alleviated by food-derived peptides. However, the precise mechanisms remain unclear, hindering their development. This study reviews uric acid-lowering peptides from various sources, focusing on two pathways: inhibiting uric acid production and promoting excretion. Low-molecular-weight peptides (<1000 Da) exhibited superior uric acid-lowering effects. We further explored the relationships between amino acid composition and their target interactions. Peptides rich in cyclic amino acids (tryptophan, phenylalanine, and histidine) and containing small amounts of linear amino acids (leucine, cysteine, and glycine) demonstrated significant potential for lowering uric acid. These findings provide theoretical support for developing novel functional foods for the management of hyperuricemia.
高尿酸血症是一种与心血管疾病、痛风和肾脏疾病相关的嘌呤代谢紊乱疾病，可通过食物来源的肽来缓解。然而，其确切机制仍不清楚，这阻碍了它们的开发。本研究综述了来自各种来源的降尿酸肽，重点关注两条途径：抑制尿酸生成和促进排泄。低分子量肽（<1000 Da）表现出优异的降尿酸效果。我们进一步探讨了氨基酸组成与其靶标相互作用之间的关系。富含环状氨基酸（色氨酸、苯丙氨酸和组氨酸）且含有少量线性氨基酸（亮氨酸、半胱氨酸和甘氨酸）的肽显示出显著的降尿酸潜力。这些发现为开发用于管理高尿酸血症的新型功能性食品提供了理论支持。
