微生物胶原酶:关于其特征、降解机制和当前应用的最新综述。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Boya Gao, Chunming Tan, Dumila Roshani, Ruoqiu Yang, Zhihao Lv, Pinglan Li, Nan Shang
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Microbial collagenases: an updated review on their characterization, degradation mechanisms, and current applications.

Collagen, recognized as a fundamental protein present in biological tissues and structures, plays a crucial role in maintaining organ structure and tissue integrity. Microbial collagenases are specific for the degradation of collagen. The specific three-stranded helix region of natural collagen can be identified and hydrolyzed by microbial collagenases under physiological conditions, producing collagen peptides with high physiological activity. This article describes microbial collagenases, providing an introduction to the structure, physiological characteristics, factors affecting enzyme activity, and hydrolysis mechanisms of various classes of these enzymes. Microbial collagenase is the most widely used class of collagenase and plays an important role in all aspects of human life, and various applications of microbial collagenases in food industry, healthcare and environmental protection will be addressed in this review. In addition to its beneficial functions, microbial collagenase can exist as a virulence factor for pathogenic bacteria, and enhanced research on its structure and mechanism of action will help us to investigate more effective inhibitors as well as therapeutic agents and tools for the treatment of the corresponding diseases. Finally, this review critically analyses existing challenges and outlines prospects for future advancements in the field.

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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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