Absorption of food-derived peptides: Mechanisms, influencing factors, and enhancement strategies

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2024-10-09 DOI:10.1016/j.foodres.2024.115190

{"title":"Absorption of food-derived peptides: Mechanisms, influencing factors, and enhancement strategies","authors":"","doi":"10.1016/j.foodres.2024.115190","DOIUrl":null,"url":null,"abstract":"<div><div>Food-derived peptides (FPs) are bioactive molecules produced from dietary proteins through enzymatic hydrolysis or fermentation. These peptides exhibit various biological activities. However, their efficacy largely depends on bioavailability, the ability to cross absorption barriers, and reach target sites within the body. This review addresses key issues in FP absorption, including barriers, pathways, influencing factors, and strategies to enhance absorption. The biochemical and physical barriers to FP absorption include pH variations, enzymes, unstirred water layer, mucus layer, and intestinal epithelial cells. FPs enter the bloodstream via four main pathways: carrier-mediated transport, endocytosis, paracellular, and passive diffusion. The barrier-crossing efficiency depends on the structural properties and state of FPs and coexisting substances. Absorption efficiency can be significantly improved with permeability enhancers, nano-delivery systems, and chemical modifications. These insights provide a scientific basis and practical guidance for optimizing the bioactivity and health benefits of food-derived peptides.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":null,"pages":null},"PeriodicalIF":7.0000,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research International","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0963996924012602","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Food-derived peptides (FPs) are bioactive molecules produced from dietary proteins through enzymatic hydrolysis or fermentation. These peptides exhibit various biological activities. However, their efficacy largely depends on bioavailability, the ability to cross absorption barriers, and reach target sites within the body. This review addresses key issues in FP absorption, including barriers, pathways, influencing factors, and strategies to enhance absorption. The biochemical and physical barriers to FP absorption include pH variations, enzymes, unstirred water layer, mucus layer, and intestinal epithelial cells. FPs enter the bloodstream via four main pathways: carrier-mediated transport, endocytosis, paracellular, and passive diffusion. The barrier-crossing efficiency depends on the structural properties and state of FPs and coexisting substances. Absorption efficiency can be significantly improved with permeability enhancers, nano-delivery systems, and chemical modifications. These insights provide a scientific basis and practical guidance for optimizing the bioactivity and health benefits of food-derived peptides.

查看原文本刊更多论文

食物肽的吸收：机制、影响因素和增强策略

食物衍生肽（FPs）是由食物蛋白质通过酶水解或发酵产生的生物活性分子。这些肽具有多种生物活性。然而，它们的功效在很大程度上取决于生物利用度，即穿过吸收屏障并到达体内目标部位的能力。本综述探讨了 FP 吸收的关键问题，包括障碍、途径、影响因素和促进吸收的策略。促进 FP 吸收的生化和物理障碍包括 pH 值变化、酶、未搅动的水层、粘液层和肠道上皮细胞。FP 通过四种主要途径进入血液：载体介导的转运、内吞、细胞旁和被动扩散。穿越屏障的效率取决于 FPs 和共存物质的结构特性和状态。利用渗透性增强剂、纳米给药系统和化学修饰可以大大提高吸收效率。这些见解为优化食品肽的生物活性和健康益处提供了科学依据和实践指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.