文献类型：期刊文献

英文题名：The current research status and strategies employed to modify food-derived bioactive peptides

作者：Majura, Julieth Joram[1,2];Cao, Wenhong[1,2,3,4,5];Chen, Zhongqin[1,2,3,4,5];Htwe, Kyi Kyi[1];Li, Wan[1,2];Du, Ran[1,2];Zhang, Pei[1];Zheng, Huina[1,2,3,4,5];Gao, Jialong[1,2,3,4,5]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang, Peoples R China;[2]Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang, Peoples R China;[3]Natl Res & Dev Branch Ctr Shellfish Proc, Zhanjiang, Peoples R China;[4]Guangdong Higher Educ Inst, Guangdong Prov Engn Lab Marine Biol Prod, Key Lab Adv Proc Aquat Prod, Zhanjiang, Peoples R China;[5]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Peoples R China

年份：2022

卷号：9

外文期刊名：FRONTIERS IN NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000872903700001)、、Scopus(收录号：2-s2.0-85138215550)、WOS

基金：This work was supported by the National Natural Science Foundation of China (32172163), the First Class Provincial Financial Special Fund Project of Guangdong Ocean University (231419014), China Agriculture Research System of MOF and MARA, and the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021).

语种：英文

外文关键词：food-derived bioactive peptides; inherent drawbacks; bioactivity; modification; functional foods; therapeutic drugs

外文摘要：The ability of bioactive peptides to exert biological functions has mainly contributed to their exploitation. The exploitation and utilization of these peptides have grown tremendously over the past two decades. Food-derived peptides from sources such as plant, animal, and marine proteins and their byproducts constitute a more significant portion of the naturally-occurring peptides that have been documented. Due to their high specificity and biocompatibility, these peptides serve as a suitable alternative to pharmacological drugs for treating non-communicable diseases (such as cardiovascular diseases, obesity, and cancer). They are helpful as food preservatives, ingredients in functional foods, and dietary supplements in the food sector. Despite their unique features, the application of these peptides in the clinical and food sector is to some extent hindered by their inherent drawbacks such as toxicity, bitterness, instability, and susceptibility to enzymatic degradation in the gastrointestinal tract. Several strategies have been employed to eliminate or reduce the disadvantages of peptides, thus enhancing the peptide bioactivity and broadening the opportunities for their applications. This review article focuses on the current research status of various bioactive peptides and the strategies that have been implemented to overcome their disadvantages. It will also highlight future perspectives regarding the possible improvements to be made for the development of bioactive peptides with practical uses and their commercialization.