Bioactive peptides from foods: production, function, and application
| Autor: | Qinlu Lin, Chun Liu, Lin Wang, Ying Liang, Liting Jia |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Antineoplastic Agents
Antioxidants 03 medical and health sciences Mineral binding Human health 0302 clinical medicine Immune system Anti-Infective Agents Antihypertensive Agents 030304 developmental biology chemistry.chemical_classification 0303 health sciences Physiological function Chemistry Hydrolysis Proteolytic enzymes General Medicine Enzyme Biochemistry Fermentation 030221 ophthalmology & optometry Disease prevention Dietary Proteins Peptides Function (biology) Peptide Hydrolases Food Science |
| Zdroj: | Food & Function. 12:7108-7125 |
| ISSN: | 2042-650X 2042-6496 |
| DOI: | 10.1039/d1fo01265g |
| Popis: | Bioactive peptides are a class of peptides with special physiological functions and have potential applications in human health and disease prevention. Bioactive peptides have gained much research attention because they affect the cardiovascular, endocrine, immune, and nervous systems. Recent research has reported that bioactive peptides are of great value for physiological function regulation, including antioxidation, anti-hypertension, antithrombosis, antibacterial properties, anti-cancer, anti-inflammation, anti-diabetic, anti-obesity, cholesterol-lowering, immunoregulation, mineral binding and opioid activities. The production of food-derived bioactive peptides is mainly through the hydrolysis of digestive enzymes and proteolytic enzymes or microbial fermentation. The purpose of this review is to introduce the production, function, application, challenges, and prospects of food-derived bioactive peptides. |
| Databáze: | OpenAIRE |
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