Shadrack Salumu Masuwa, Wang Yezhi, Mi Shichao, Lu Ran, Zhu Yutong, Tang Zheng, McClements David Julian, Cao Chongjiang, Xu Xiao, Li Wenjun, Yuan Biao
School of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000, China; Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China.
Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China.
Food Chem. 2025 Sep 1;485:144440. doi: 10.1016/j.foodchem.2025.144440. Epub 2025 Apr 21.
Plant-derived peptides and proteins are emerging as versatile bioactive ingredients in functional food and pharmaceutical sectors due to their diverse health benefits. However, their practical applications are often limited by poor bioavailability and functional instability. This review evaluates key determinants of plant peptide/protein bioactivity, including physicochemical properties, anti-nutritional components, food matrix interactions, and gastrointestinal digestion conditions. Strategies to enhance their functionality and bioavailability are systematically discussed, focusing on absorption enhancers, structural modifications, protease inhibitors, and colloidal delivery systems (e.g., liposomes, emulsions, nanoparticles). Recent advancements highlight targeted enzymatic hydrolysis and fermentation as effective methods to generate bioactive peptides with improved therapeutic properties. Additionally, physical/chemical modifications enhance stability against proteolysis and improve functional performance. Innovations in plant-derived protein-based delivery systems, such as nanoparticles, demonstrate promise in protecting bioactive compounds and optimizing bioavailability. Collectively, these approaches provide a roadmap for developing next-generation plant-protein products, addressing challenges in bioactivity retention and gastrointestinal absorption.
由于具有多种健康益处，植物源肽和蛋白质正成为功能性食品和制药领域中用途广泛的生物活性成分。然而，它们的实际应用常常受到生物利用度低和功能不稳定的限制。本综述评估了植物肽/蛋白质生物活性的关键决定因素，包括物理化学性质、抗营养成分、与食物基质的相互作用以及胃肠道消化条件。系统地讨论了增强其功能和生物利用度的策略，重点是吸收增强剂、结构修饰、蛋白酶抑制剂和胶体递送系统（如脂质体、乳液、纳米颗粒）。最新进展突出了靶向酶解和发酵作为产生具有改善治疗特性的生物活性肽的有效方法。此外，物理/化学修饰可增强抗蛋白水解稳定性并改善功能性能。基于植物源蛋白质的递送系统（如纳米颗粒）的创新在保护生物活性化合物和优化生物利用度方面显示出前景。总体而言，这些方法为开发下一代植物蛋白产品提供了路线图，解决了生物活性保留和胃肠道吸收方面的挑战。
