[1] 王爽, 刘雪松, 徐馨, 等.动物源生物活性肽研究进展[J].中国兽药杂志, 2021, 55(10):79-85.
WANG S, LIU X S, XU X, et al.Research progress of bioactive peptides from animals[J].Chinese Journal of Veterinary Drug, 2021, 55(10):79-85.
[2] 舒丹阳. 沙棘籽蛋白酶解肽的抗氧化活性、对小鼠的降血糖效果及肾脏保护作用[D].广州:华南理工大学, 2020.
SHU D Y.Antioxidative activity, hypoglycemic effect and renal protective effect of seabuckthorn seed protein enzymatic peptide in mice[D].Guangzhou:South China University of Technology, 2020.
[3] 李文龙, 张慧, 汤琦, 等.高效液相色谱在多肽分离分析中的应用[J].分析仪器, 2018(1):63-67.
LI W L, ZHANG H, TANG Q, et al.Advances in polypeptide separation and analysis by HPLC[J].Analytical Instrumentation, 2018(1):63-67.
[4] WANG Y F, HUANG Q F, KONG D D, et al.Production and functionality of food-derived bioactive peptides:A review[J].Mini Reviews in Medicinal Chemistry, 2018, 18(18):1 524-1 535.
[5] STUKNYTÉ M, CATTANEO S, MASOTTI F, et al.Occurrence and fate of ACE-inhibitor peptides in cheeses and in their digestates following in vitro static gastrointestinal digestion[J].Food Chemistry, 2015, 168:27-33.
[6] 唐蓉. 乳酸菌与酵母菌共发酵驼乳中ACE和DPP-Ⅳ抑制肽的研究[D].昆明:昆明理工大学, 2021.
TANG R.Study on ACE and DPP-Ⅳ inhibitory peptides in camel milk co-fermented by lactic acid bacteria and yeast[D].Kunming:Kunming University of Science and Technology, 2021.
[7] GALLEGO M, MORA L, TOLDRÁ F.Potential cardioprotective peptides generated in Spanish dry-cured ham[J].Journal of Food Bioactives, 2019, 6:110-117.
[8] SAH B N P, VASILJEVIC T, MCKECHNIE S, et al.Antioxidative and antibacterial peptides derived from bovine milk proteins[J].Critical Reviews in Food Science and Nutrition, 2018, 58(5):726-740.
[9] MINKIEWICZ P, DZIUBA J, IWANIAK A, et al.BIOPEP database and other programs for processing bioactive peptide sequences[J].Journal of AOAC International, 2008, 91(4):965-980.
[10] SATO A, OGITA H.Pathophysiological implications of dipeptidyl peptidases[J].Current Protein & Peptide Science, 2017, 18(8):843-849.
[11] DEACON C F.Dipeptidyl peptidase 4 inhibitors in the treatment of type 2 diabetes mellitus[J].Nature Reviews.Endocrinology, 2020, 16(11):642-653.
[12] 蒋摇静, 李俊峰, 任丽伟, 等.胰高血糖素样肽1(GLP-1)对心血管疾病治疗的研究进展[J].复旦学报(医学版), 2018, 45(6):877-883.
JIANG Y J, LI J F, REN L W, et al.Advances of glucagon-like peptide-1(GLP-1)in the therapy of cardiovascular diseases[J].Fudan University Journal of Medical Sciences, 2018, 45(6):877-883.
[13] THÉOLIER J, HAMMAMI R, FLISS I, et al.Antibacterial and antifungal activity of water-soluble extracts from Mozzarella, Gouda, Swiss, and Cheddar commercial cheeses produced in Canada[J].Dairy Science & Technology, 2014, 94(5):427-438.
[14] CASTELLANO P, MORA L, ESCUDERO E, et al.Antilisterial peptides from Spanish dry-cured hams:Purification and identification[J].Food Microbiology, 2016, 59:133-141.
[15] 汪雄, 赵燕, 徐明生, 等.食源性抗炎肽的制备、分离、鉴定及其抗炎机制研究进展[J].食品工业科技, 2017, 38(15):335-341.
WANG X, ZHAO Y, XU M S, et al.Research progress in the preparation, isolation, identification and anti-inflammatory mechanism of anti-inflammatory peptides derived from food[J].Science and Technology of Food Industry, 2017, 38(15):335-341.
[16] ELFAHRI K R, DONKOR O N, VASILJEVIC T.Potential of novel Lactobacillus helveticus strains and their cell wall bound proteases to release physiologically active peptides from milk proteins[J].International Dairy Journal, 2014, 38(1):37-46.
[17] MORA L, GALLEGO M, TOLDRÁ F.Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham[J].Food Bioscience, 2019, 30:100416.
[18] 白永飞. 干酪乳杆菌刺激肠细胞产生抗菌肽的筛选及其对肠上皮细胞增殖作用研究[D].大庆:黑龙江八一农垦大学, 2021.
BAI Y F.Screening of antimicrobial peptides produced by Lactobacillus casei stimulated mice intestine cells and its effect on proliferation of intestinal epithelial cells[D].Daqing:Heilongjiang Bayi Agricultural University, 2021.
[19] HUMA N, RAFIQ S, SAMEEN A, et al.Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells[J].Asian-Australasian Journal of Animal Sciences, 2018, 31(2):287-292.
[20] LU Y, GOVINDASAMY-LUCEY S, LUCEY J A.Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages[J].Journal of Dairy Science, 2016, 99(1):41-52.
[21] TIMÓN M L, ANDRÉS A I, OTTE J, et al.Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin[J].Food Research International, 2019, 120:643-649.
[22] PEPE G, SOMMELLA E, VENTRE G, et al.Antioxidant peptides released from gastrointestinal digestion of “Stracchino” soft cheese:Characterization, in vitro intestinal protection and bioavailability[J].Journal of Functional Foods, 2016, 26:494-505.
[23] PADGHAN P V, MANN B, HATI S.Purification and characterization of antioxidative peptides derived from fermented milk (lassi) by lactic cultures[J].International Journal of Peptide Research and Therapeutics, 2018, 24(2):235-249.
[24] 吴宝森, 孙玥晖, 刘姝韵, 等.火腿中抗氧化肽的研究进展[J].食品安全质量检测学报, 2016, 7(12):4 809-4 814.
WU B S, SUN Y H, LIU S Y, et al.Research progress of antioxidant peptides in ham[J].Journal of Food Safety & Quality, 2016, 7(12):4 809-4 814.
[25] ESCUDERO E, MORA L, TOLDRÁ F.Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion[J].Food Chemistry, 2014, 161:305-311.
[26] GALLEGO M, MORA L, HAYES M, et al.Peptides with potential cardioprotective effects derived from dry-cured ham byproducts[J].Journal of Agricultural and Food Chemistry, 2019, 67(4):1 115-1 126.
[27] 邢路娟. 宣威火腿中抗氧化肽的分离鉴定及抗氧化机理研究[D].南京:南京农业大学, 2019.
XING L J.Study on the identification and the antioxidant mechanism of antioxidant peptides in Xuanwei ham[D].Nanjing:Nanjing Agricultural University, 2019.
[28] 祝超智. 金华火腿抗氧化肽的活性研究及组分鉴定[D].南京:南京农业大学, 2015.
ZHU C Z.Study of identification and antioxidant activity of peptides from Jinhua ham[D].Nanjing:Nanjing Agricultural University, 2015.
[29] GALLEGO M, ARISTOY M C, TOLDRÁ F.Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham[J].Meat Science, 2014, 96(2):757-761.
[30] KLEEKAYAI T, HARNEDY P A, O’KEEFFE M B, et al.Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes[J].Food Chemistry, 2015, 176:441-447.
[31] CHEN Y Y, GAO X, WEI Y X, et al.Isolation, purification and the anti-hypertensive effect of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from Ruditapes philippinarum fermented with Bacillus natto[J].Food & Function, 2018, 9(10):5 230-5 237.
[32] JEMIL I, MORA L, NASRI R, et al.A peptidomic approach for the identification of antioxidant and ACE-inhibitory peptides in sardinelle protein hydrolysates fermented by Bacillus subtilis A26 and Bacillus amyloliquefaciens An6[J].Food Research International, 2016, 89:347-358.
[33] 谢昕, 钱春, 刘邵鹏.双水相萃取技术在生物分离提取中的应用研究进展[J].科学大众(科学教育), 2015(11):150;160.
XIE X, QIAN C, LIU S P.Advances in the application of aqueous two-phase systems extraction in biological separation extraction[J].Popular Science, 2015(11):150;160.
[34] JIANG B, ZHANG X Q, YUAN Y Q, et al.Separation of antioxidant peptides from pepsin hydrolysate of whey protein isolate by ATPS of EOPO co-polymer (UCON)/phosphate[J].Scientific Reports, 2017, 7:13320.
[35] 忽晓平. 金华火腿多肽的提取及功能特性研究[D].郑州:河南农业大学, 2017.
HU X P.Research of extraction and properties of peptides from Jinhua ham[D].Zhengzhou:Henan Agricultural University, 2017.
[36] 柯义强. 发酵法制备牦牛乳酪蛋白抗氧化肽的研究[D].兰州:西北民族大学, 2021.
KE Y Q.Preparation of antioxidant peptides from yak casein by microbial fermentation[D].Lanzhou:Northwest Minzu University, 2021.
[37] PIOVESANA S, MONTONE C M, CAVALIERE C, et al.Sensitive untargeted identification of short hydrophilic peptides by high performance liquid chromatography on porous graphitic carbon coupled to high resolution mass spectrometry[J].Journal of Chromatography A, 2019, 1590:73-79.
[38] XING L J, HU Y Y, HU H Y, et al.Purification and identification of antioxidative peptides from dry-cured Xuanwei ham[J].Food Chemistry, 2016, 194:951-958.
[39] 王立平. 瑞士乳杆菌酪蛋白源活性肽制备及其生理功效研究[D].北京:北京林业大学, 2008.
WANG L P.Production and physiological effects of casein-derived peptides formed with Lactobacillus helveticus cells[D].Beijing:Beijing Forestry University, 2008.
[40] FU Y, YOUNG J F, LØKKE M M, et al.Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions[J].Journal of Functional Foods, 2016, 24:196-206.
[41] 谢博, 傅红, 杨方.生物活性肽的制备、分离纯化、鉴定以及构效关系研究进展[J].食品工业科技, 2021, 42(5):383-391.
XIE B, FU H, YANG F.Research progress on preparation, purification, identification and structure-activity relationship of bioactive peptides[J].Science and Technology of Food Industry, 2021, 42(5):383-391.
[42] 李杰, 杭柏林, 秦爱建, 等.牛血红蛋白源抗菌肽P3及其类似肽的生物信息学分析[J].中国畜牧兽医, 2017, 44(1):59-64.
LI J, HANG B L, QIN A J, et al.Bioinformatics analysis of antimicrobial peptide P3 from bovine hemoglobin and its analogs[J].China Animal Husbandry & Veterinary Medicine, 2017, 44(1):59-64.
[43] 蔡苗苗. 舌状蜈蚣藻抗氧化肽的制备、纯化及结构鉴定[D].上海:上海海洋大学, 2020.
CAI M M.Preparation, purification, structure identification of antioxidant peptide from Grateloupia livida[D].Shanghai:Shanghai Ocean University, 2020.
[44] 李平, 张志, 周辉, 等.干腌火腿中肽的形成机理研究进展[J].食品与发酵工业, 2022, 48(4):294-300.
LI P, ZHANG Z, ZHOU H, et al.The mechanism of peptides formation in dry-cured ham:A review[J].Food and Fermentation Industries, 2022, 48(4):294-300.
[45] ZHOU G H, ZHAO G M.Biochemical changes during processing of traditional Jinhua ham[J].Meat Science, 2007, 77(1):114-120.
[46] HAJFATHALIAN M, GHELICHI S, GARCÍA-MORENO P J, et al.Peptides:production, bioactivity, functionality, and applications[J].Critical Reviews in Food Science and Nutrition, 2018, 58(18):3 097-3 129.
[47] TOLDRÁ F, REIG M, ARISTOY M C, et al.Generation of bioactive peptides during food processing[J].Food Chemistry, 2018, 267:395-404.
[48] MORA L, GALLEGO M, ESCUDERO E, et al.Small peptides hydrolysis in dry-cured meats[J].International Journal of Food Microbiology, 2015, 212:9-15.
[49] VIRGILI R, SACCANI G, GABBA L, et al.Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham[J].LWT-Food Science and Technology, 2007, 40(5):871-878.