Food-derived alcohol dehydrogenase activating peptides: production, identification, structure-activity relationship, and mechanism of action.

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

Critical reviews in food science and nutrition Pub Date : 2025-02-17 DOI:10.1080/10408398.2025.2460622

Mengyao Li, Junjia Zhang, Lilin Cheng, Xiaoyu Chen, Xinya Yin, Ling Zhu, Hui Zhang, Gangcheng Wu

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引用次数: 0

Abstract

Excessive alcohol consumption can seriously threaten the human health. Alcohol dehydrogenase (ADH), as the crucial alcohol metabolizing enzyme, plays an important role in improving alcohol metabolisms within the human body. Food-derived bioactive peptides, as natural product factors with potentials in regulation of body metabolism, can exhibit diverse bioactivities according to their compositions and amino acid sequences. As a result, bioactive peptides have received increasing research attention, specifically regarding their roles in activating ADH activity and modulating alcohol metabolism. Nevertheless, few academic reviews have summarized the current understanding and discussed existing knowledge gaps of food-derived ADH activating peptides. Therefore, in this review, the preparation, isolation, purification, and identification approach of ADH activating peptides are preliminarily summarized. More importantly, the structure-activity relationship and specific action mechanism of ADH activating peptides are also critically discussed. Meanwhile, the potential limitations of the existing studies are also explicitly pointed out in order to provide theoretical references for future research on the ADH activating peptides.

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食源性酒精脱氢酶激活肽：生产、鉴定、构效关系及作用机制

过量饮酒会严重威胁人体健康。酒精脱氢酶（Alcohol dehydrogenase， ADH）作为重要的酒精代谢酶，在改善人体内酒精代谢中起着重要作用。食物来源的生物活性肽是具有调节机体代谢潜力的天然产物因子，根据其组成和氨基酸序列的不同，可以表现出不同的生物活性。因此，生物活性肽受到越来越多的研究关注，特别是它们在激活ADH活性和调节酒精代谢中的作用。然而，很少有学术综述总结了目前对食源性ADH激活肽的认识，并讨论了现有的知识差距。因此，本文对ADH激活肽的制备、分离、纯化和鉴定方法进行了初步综述。更重要的是，ADH激活肽的构效关系和特异性作用机制也进行了批判性的讨论。同时也明确指出了现有研究可能存在的局限性，以期为今后ADH激活肽的研究提供理论参考。

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.