Hajfathalian Mona, Ghelichi Sakhi, Jacobsen Charlotte
National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark.
Compr Rev Food Sci Food Saf. 2025 Mar;24(2):e70158. doi: 10.1111/1541-4337.70158.
The global obesity epidemic has heightened interest in natural solutions, with anti-obesity peptides emerging as promising candidates. Derived from food sources such as plants, algae, marine organisms, and products like milk and eggs, these peptides combat obesity through various mechanisms but face challenges in production and scalability. The aim of this review is to explore their sources, mechanisms, measurement, and synthesis methods, including innovative approaches such as de novo synthesis, proteomics, and bioinformatics. Its unique contribution lies in critically analyzing the current state of research while highlighting novel synthesis techniques and their practical relevance in addressing commercialization challenges, offering valuable insights for advancing anti-obesity peptide development. Diverse methods for assessing the anti-obesity properties of these peptides are discussed, encompassing both in vitro and in vivo experimental approaches, as well as emerging alternatives. The review also explores the integration of cutting-edge technologies in peptide synthesis with the potential to revolutionize scalability and cost-effectiveness. Key findings assert that despite the great potential of peptides from various food sources to fight against obesity and advances in their identification and analysis, challenges like scalability, regulatory hurdles, bioavailability issues, high production costs, and consumer appeal persist. Future research should explore the use of bioinformatics tools and advanced peptide screening technologies to identify and design peptides with enhanced efficacy and bioavailability, efficient and cost-effective extraction and purification methods, sustainable practices such as utilizing byproducts from the food industry, and the efficacy of products containing isolated anti-obesity peptides versus whole materials in clinical settings.
全球肥胖流行使得人们对天然解决方案的兴趣日益浓厚，抗肥胖肽成为了有前景的候选物质。这些肽来源于植物、藻类、海洋生物等食物来源以及牛奶和鸡蛋等产品，它们通过多种机制对抗肥胖，但在生产和扩大规模方面面临挑战。本综述的目的是探讨它们的来源、机制、测量方法和合成方法，包括从头合成、蛋白质组学和生物信息学等创新方法。其独特贡献在于批判性地分析当前研究现状，同时突出新颖的合成技术及其在应对商业化挑战方面的实际相关性，为推进抗肥胖肽的开发提供有价值的见解。讨论了评估这些肽抗肥胖特性的多种方法，包括体外和体内实验方法以及新兴替代方法。本综述还探讨了肽合成中前沿技术的整合，这些技术有可能彻底改变扩大规模和成本效益。主要研究结果表明，尽管来自各种食物来源的肽对抗肥胖具有巨大潜力，并且在其鉴定和分析方面取得了进展，但诸如扩大规模、监管障碍、生物利用度问题、高生产成本和消费者吸引力等挑战仍然存在。未来的研究应探索使用生物信息学工具和先进的肽筛选技术来鉴定和设计具有更高功效和生物利用度的肽，高效且具有成本效益的提取和纯化方法，利用食品工业副产品等可持续做法，以及在临床环境中含有分离的抗肥胖肽的产品与全材料产品的功效。
