Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies.

Autor: Ebrahimi A; Student research committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran., Andishmand H; Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.; Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran., Huo C; School of Pharmacy, Sungkyunkwan University, Suwon, South Korea., Amjadi S; Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran., Khezri S; Student research committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran., Hamishehkar H; Drug Applied Research Centre, Tabriz University of Medical Sciences, Tabriz, Iran., Mahmoudzadeh M; Drug Applied Research Centre, Tabriz University of Medical Sciences, Tabriz, Iran.; Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran., Kim KH; School of Pharmacy, Sungkyunkwan University, Suwon, South Korea.
Jazyk: angličtina
Zdroj: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 May; Vol. 23 (3), pp. e13370.
DOI: 10.1111/1541-4337.13370
Abstrakt: Glycomacropeptide (GMP) is a bioactive peptide derived from whey protein, consisting of 64 amino acids. It is a phenylalanine-free peptide, making it a beneficial dietary option for individuals dealing with phenylketonuria (PKU). PKU is an inherited metabolic disorder characterized by high levels of phenylalanine in the bloodstream, resulting from a deficiency of phenylalanine dehydrogenase in affected individuals. Consequently, patients with PKU require lifelong adherence to a low-phenylalanine diet, wherein a significant portion of their protein intake is typically sourced from a phenylalanine-free amino acid formula. GMP has several nutritional values, numerous bioactivity properties, and therapeutic effects in various inflammatory disorders. Despite all these features, the purification of GMP is an imperative requirement; however, there are no unique methods for achieving this goal. Traditionally, several methods have been used for GMP purification, such as thermal or acid treatment, alcoholic precipitation, ultrafiltration (UF), gel filtration, and membrane separation techniques. However, these methods have poor specificity, and the presence of large amounts of impurities can interfere with the analysis of GMP. More efficient and highly specific GMP purification methods need to be developed. In this review, we have highlighted and summarized the current research progress on the major biological features and purification methodologies associated with GMP, as well as providing an extensive overview of the recent developments in using charged UF membranes for GMP purification and the influential factors.
(© 2024 The Authors. Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
Databáze: MEDLINE
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