综述与专题评论

发酵动物性食品来源生物活性肽研究进展

  • 胡峣峣 ,
  • 肖珊 ,
  • 王波 ,
  • 蔡燕雪 ,
  • 王际辉
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  • 1(大连工业大学 生物工程学院,辽宁 大连,116034)
    2(东莞理工学院 化学工程与能源技术学院,广东 东莞,523808)
硕士研究生(肖珊副教授和王际辉教授为共同通信作者,E-mail:xiaoshan@dgut.edu.cn;wangjihui@dgut.edu.cn)

收稿日期: 2022-04-12

  修回日期: 2022-05-07

  网络出版日期: 2022-12-02

基金资助

东莞市科技特派员项目(20201800500192,20201800500762)

Research progress of bioactive peptides from fermented animal-derived food

  • HU Yaoyao ,
  • XIAO Shan ,
  • WANG Bo ,
  • CAI Yanxue ,
  • WANG Jihui
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  • 1(School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China)
    2(School of Chemical Engineering and Energy Technology, Dongguan University ofTechnology, Dongguan 523808, China)

Received date: 2022-04-12

  Revised date: 2022-05-07

  Online published: 2022-12-02

摘要

动物性食品来源的发酵食品具有独特的口感、风味和天然的益生功能,是生物活性肽的天然宝库,目前,已有大量生物活性肽从中分离鉴定出来,并通过实验验证了生理功能。文章综述了发酵动物性食品来源生物活性肽的分类、提取、分离纯化和结构分析方法,并阐述了各种方法在干腌火腿、奶酪等发酵动物性食品中的应用,以期为进一步挖掘目标生物活性肽提供参考。为了提高科研效率,一些生物信息学网址提供的软件和功能团模型可实现对肽段进行高效的虚拟筛选,结合分子对接和分子动力学模拟等新型生物信息学技术,阐明生物活性肽发挥功能活性的作用机制,文章深入分析生物活性肽肽段序列常用的生物信息学研究工具,并且探讨了发酵动物性食品中生物活性肽的形成机理,旨在为进一步研究发酵动物性食品的加工过程对其生物活性肽的活性和含量的影响提供参考。

本文引用格式

胡峣峣 , 肖珊 , 王波 , 蔡燕雪 , 王际辉 . 发酵动物性食品来源生物活性肽研究进展[J]. 食品与发酵工业, 2022 , 48(21) : 333 -340 . DOI: 10.13995/j.cnki.11-1802/ts.031772

Abstract

The fermentation of animal-derived food has a unique flavor and natural functionality, it is a natural treasure which contains rich resources of bioactive peptides. Various functional peptides with physiological activities can be extracted from animal-derived fermented food and the physiological function was verified by experiments. This manuscript reviews the source, classification, extraction methods, isolation and purification and structural analysis method of the biological active peptides from fermented animal-derived food. The application of these methods in fermented animal food such as dry-cured ham and cheese is discussed in order to provide reference for further researching of target bioactive peptides. In order to improve the efficiency of scientific research, the software and functional group model provided by some bioinformatics websites can realize efficient virtual screening of peptides. Combining with new bioinformatics technologies such as molecular docking and molecular dynamics simulation, the mechanism of the functional activity of bioactive peptides is clarified. The commonly used bioinformatics tools for studying the sequence of bioactive peptides are analyzed in depth. In addition, the formation mechanism of bioactive peptides in fermented animal foods is discussed, this manuscript will help to further explore the effects of processing process on activity and content of the bioactive peptides from fermented animal-derived food.

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