{"title":"南极磷虾生物活性肽的研究进展：从制备到构效关系和技术功能。","authors":"Zhidong Liu, Shanshan Wang, Rong Cao, Mengyue Hu","doi":"10.1016/j.crfs.2025.101093","DOIUrl":null,"url":null,"abstract":"<p><p>Antarctic krill bioactive peptides (AkBPs) have garnered considerable attention due to their rich bioresources, safety, cost-effectiveness, and health-promoting properties. AkBPs exhibit various bioactivities, including antioxidant, antihypertensive, hepatoprotective, immunoregulatory, antimicrobial, and anti-diabetic effects due to their amino acid composition, primary sequences, and conformational structures. Furthermore, AkBPs also possess different functional properties due to their hydrophilic/lipophilic properties and conformational flexibility. Despite the increasing volume of studies on AkBPs, a comprehensive systematic review is still lacking. This review summarizes research advancements on the bioactivities, structural characteristics, structure-activity relationships, and functional properties of AkBPs. The major challenges and prospects of AkBPs as functional components and their application are also discussed. This review provides valuable insights and constructive inspiration for future research direction and application of AkBPs.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101093"},"PeriodicalIF":7.0000,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12166778/pdf/","citationCount":"0","resultStr":"{\"title\":\"Review on bioactive peptides from Antarctic krill: From preparation to structure-activity relationship and tech-functionality.\",\"authors\":\"Zhidong Liu, Shanshan Wang, Rong Cao, Mengyue Hu\",\"doi\":\"10.1016/j.crfs.2025.101093\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Antarctic krill bioactive peptides (AkBPs) have garnered considerable attention due to their rich bioresources, safety, cost-effectiveness, and health-promoting properties. AkBPs exhibit various bioactivities, including antioxidant, antihypertensive, hepatoprotective, immunoregulatory, antimicrobial, and anti-diabetic effects due to their amino acid composition, primary sequences, and conformational structures. Furthermore, AkBPs also possess different functional properties due to their hydrophilic/lipophilic properties and conformational flexibility. Despite the increasing volume of studies on AkBPs, a comprehensive systematic review is still lacking. This review summarizes research advancements on the bioactivities, structural characteristics, structure-activity relationships, and functional properties of AkBPs. The major challenges and prospects of AkBPs as functional components and their application are also discussed. This review provides valuable insights and constructive inspiration for future research direction and application of AkBPs.</p>\",\"PeriodicalId\":10939,\"journal\":{\"name\":\"Current Research in Food Science\",\"volume\":\"10 \",\"pages\":\"101093\"},\"PeriodicalIF\":7.0000,\"publicationDate\":\"2025-05-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12166778/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Research in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.crfs.2025.101093\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/1/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.crfs.2025.101093","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Review on bioactive peptides from Antarctic krill: From preparation to structure-activity relationship and tech-functionality.
Antarctic krill bioactive peptides (AkBPs) have garnered considerable attention due to their rich bioresources, safety, cost-effectiveness, and health-promoting properties. AkBPs exhibit various bioactivities, including antioxidant, antihypertensive, hepatoprotective, immunoregulatory, antimicrobial, and anti-diabetic effects due to their amino acid composition, primary sequences, and conformational structures. Furthermore, AkBPs also possess different functional properties due to their hydrophilic/lipophilic properties and conformational flexibility. Despite the increasing volume of studies on AkBPs, a comprehensive systematic review is still lacking. This review summarizes research advancements on the bioactivities, structural characteristics, structure-activity relationships, and functional properties of AkBPs. The major challenges and prospects of AkBPs as functional components and their application are also discussed. This review provides valuable insights and constructive inspiration for future research direction and application of AkBPs.
期刊介绍：
Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
