Advances in extraction, structural design, functional activity and application of yeast protein peptides

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-09-07 DOI:10.1016/j.fbio.2024.105026

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引用次数: 0

Abstract

Bioactive peptides are protein fragments released from proteins with diverse functions and significant physiological roles. Yeast consists of 40–60% protein and serves as a high-quality source of microbial proteins. Depending on the variety of the yeasts, the various bioactive peptides can be produced through processes such as enzymolysis, autolysis, fermentation, and secondary metabolite release, and they exhibit different functional properties such as hypoglycemic, antioxidant, antihypertensive, and immune-enhancing activities. The conventional enzymatic process of extracting active peptides from proteins is laborious and time-consuming and often needs more determination of peptide functions. The primary objective of this review is to delve into the precise design of active peptides utilizing computer simulation technology. Also, the review covers the extraction and purification processes of yeast functional peptides, explores the relationship between structural features and the active efficacy of yeast peptides, and discusses the applications of these peptides in food and medicine. This review is expected to be beneficial for providing a theoretical foundation for the further development and utilization of yeast peptides.

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酵母蛋白肽的提取、结构设计、功能活性和应用研究进展

生物活性肽是从蛋白质中释放出来的蛋白质片段，具有多种功能和重要的生理作用。酵母含有 40-60% 的蛋白质，是微生物蛋白质的优质来源。根据酵母种类的不同，可通过酶解、自溶、发酵和次级代谢物释放等过程产生各种生物活性肽，并表现出不同的功能特性，如降血糖、抗氧化、抗高血压和免疫增强等活性。从蛋白质中提取活性肽的传统酶解过程费时费力，而且往往需要对肽的功能进行更多测定。本综述的主要目的是利用计算机模拟技术深入研究活性肽的精确设计。此外，综述还涉及酵母功能肽的提取和纯化过程，探讨了酵母肽的结构特征与活性功效之间的关系，并讨论了这些肽在食品和医药方面的应用。这篇综述有望为进一步开发和利用酵母肽提供理论基础。

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

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.