The growth-promoting effects of protein hydrolysates and their derived peptides on probiotics: structure-activity relationships, mechanisms and future perspectives.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-08-17 DOI:10.1080/10408398.2024.2387328

Lanyan Huang, Yuwei Wu, Yue Fan, Yue Su, Zihao Liu, Jianling Bai, Xinyu Zhao, Ying Li, Xinqiang Xie, Jumei Zhang, Moutong Chen, Qingping Wu

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引用次数: 0

Abstract

Lactic acid bacteria (LAB) are the main probiotics currently available in the markets and are essential for maintaining gut health. To guarantee probiotic function, it is imperative to boost the culture yield of probiotic organisms, ensure the sufficient viable cells in commercial products, or develop effective prebiotics. Recent studies have shown that protein hydrolysates and their derived peptides promote the proliferation of probiotic in vitro and the abundance of gut flora. This article comprehensively reviews different sources of protein hydrolysates and their derived peptides as growth-promoting factors for probiotics including Lactobacillus, Bifidobacterium, and Saccharomyces. We also provide a preliminary analysis of the characteristics of LAB proteolytic systems focusing on the correlation between their elements and growth-promoting activities. The structure-activity relationship and underlying mechanisms of growth-promoting peptides and their research perspectives are thoroughly discussed. Overall, this review provides valuable insights into growth-promoting protein hydrolysates and their derived peptides for proliferating probiotics in vivo or in vitro, which may inspire researchers to explore new options for industrial probiotics proliferation, dairy products fermentation, and novel prebiotics development in the future.

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蛋白质水解物及其衍生肽对益生菌的生长促进作用：结构-活性关系、机制和未来展望。

乳酸菌（LAB）是目前市场上主要的益生菌，对维护肠道健康至关重要。为了保证益生菌的功能，必须提高益生菌的培养产量，确保商业产品中有足够的活细胞，或开发有效的益生元。最近的研究表明，蛋白水解物及其衍生肽能促进益生菌在体外的增殖和肠道菌群的丰富。本文全面回顾了蛋白质水解物及其衍生肽作为益生菌（包括乳酸杆菌、双歧杆菌和酵母菌）生长促进因子的不同来源。我们还对 LAB 蛋白水解系统的特点进行了初步分析，重点关注其元素与生长促进活性之间的相关性。我们还深入探讨了促生长肽的结构-活性关系、潜在机制及其研究前景。总之，这篇综述为促进益生菌体内或体外增殖的蛋白质水解物及其衍生肽提供了宝贵的见解，可能会启发研究人员探索未来工业益生菌增殖、乳制品发酵和新型益生菌开发的新选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.