生物活性牛奶肽:最新综合概述和数据库。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Søren Drud-Heydary Nielsen, Ningjian Liang, Harith Rathish, Bum Jin Kim, Jiraporn Lueangsakulthai, Jeewon Koh, Yunyao Qu, Hans-Jörg Schulz, David C Dallas
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引用次数: 0

摘要

对牛奶蛋白质进行部分消化会产生大量生物活性肽。在此之前,我们的研究团队深入研究了数十年来关于不同物种牛奶生物活性肽的现有文献,构建了牛奶生物活性肽数据库(MBPDB)。在此,我们将全面更新 MBPDB 中的数据,并回顾从体外研究到动物和临床研究等各个功能类别的研究现状,包括血管紧张素转换酶 (ACE) 抑制、抗菌、抗氧化、二肽基肽酶 (DPP)-IV 抑制、阿片类、抗炎、免疫调节、钙吸收和骨骼健康以及抗癌活性。这些信息将有助于推动未来对牛奶肽生物活性的研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bioactive milk peptides: an updated comprehensive overview and database.

Partial digestion of milk proteins leads to the formation of numerous bioactive peptides. Previously, our research team thoroughly examined the decades of existing literature on milk bioactive peptides across species to construct the milk bioactive peptide database (MBPDB). Herein, we provide a comprehensive update to the data within the MBPDB and a review of the current state of research for each functional category from in vitro to animal and clinical studies, including angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, antioxidant, dipeptidyl peptidase (DPP)-IV inhibitory, opioid, anti-inflammatory, immunomodulatory, calcium absorption and bone health and anticancer activity. This information will help drive future research on the bioactivities of milk peptides.

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来源期刊
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.
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