生物活性食物来源多肽的物理化学和功能特性研究

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-07-17 DOI:10.1016/j.jff.2025.106964

Min He , Chunhong Liu , Xiaohai Zhang , Xueqiang Chen , Opeyemi Joshua Olatunji , Itthanan Suttikhana , Thanh-Do Le , Tolulope Joshua Ashaolu

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引用次数: 0

摘要

食品衍生肽（food -derived peptides, FDPs）因其多样的物理化学性质和功能属性，在健康、营养和食品工业中得到了广泛的应用。这些肽通过酶水解或发酵产生，表现出一系列的分子结构和物理化学特性，包括溶解度、稳定性和两亲性，这些都会影响它们的生物利用度和功效。在功能上，它们具有多种生物活性，如抗氧化、降压、抗菌和免疫调节作用，使它们成为功能食品和营养保健品的有希望的候选者。本文综述了FDPs的理化特性、生物活性和功能作用。关键的物理化学性质，如分子量、疏水性、电荷分布和稳定性，讨论了与它们的生物活性和功能。对fdp多功能作用的宝贵见解强调了它们在功能食品、营养食品和治疗应用中作为生物活性成分的潜力。了解这些特性可以提高多肽在改善食品质量、安全和人类健康方面的利用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Insights into the physicochemical and functional characteristics of biologically active food-derived peptides

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Insights into the physicochemical and functional characteristics of biologically active food-derived peptides

Food-derived peptides (FDPs) have garnered significant interest due to their diverse physicochemical properties and functional attributes, contributing to their applications in health, nutrition, and the food industry. These peptides, generated through enzymatic hydrolysis or fermentation, exhibit a range of molecular structures and physicochemical characteristics, including solubility, stability, and amphiphilicity, which influence their bioavailability and efficacy. Functionally, they possess various bioactivities, such as antioxidant, antihypertensive, antimicrobial, and immunomodulatory effects, making them promising candidates for functional foods and nutraceuticals. This review comprehensively examines the physicochemical characteristics, bioactivity, and functional roles of FDPs. Key physicochemical properties, such as molecular weight, hydrophobicity, charge distribution, and stability are discussed in relation to their bioactivity and functionality. The valuable insights into the multifunctional roles of FDPs emphasize their potential as bioactive ingredients in functional foods, nutraceuticals, and therapeutic applications. Understanding these characteristics can enhance peptide utilization in improving food quality, safety, and human health.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.