Food and Fermentation Industries >

2020 , Vol. 46 >Issue 4: 287 - 293

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022183

Research progress on anti-hyperuricemic peptides obtained from food proteins

  • HU Xiao ,
  • ZHOU Ya ,
  • YANG Xianqing ,
  • WU Yanyan ,
  • CHEN Shengjun ,
  • LI Laihao ,
  • MA Haixia
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  • 1(Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China);
    2(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2019-09-05

  Online published: 2020-04-07

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Abstract

Hyperuricemia is a chronic disease caused by disorders of purine metabolism, which can seriously threaten human health. Prolonged hyperuricemia may lead to gout. Drugs such as allopurinol and colchicine, which are currently used in the treatment of hyperuricemia, have strong side effects. Therefore, researchers in China and other countries are focused on seeking effective and safe natural anti-hyperuricemic bioactive compounds. Food-derived anti-hyperuricemic peptides refer to bioactive peptides prepared from animal or plant proteins and have the effect of lowering uric acid in vivo. This paper contains a review of the preparation, purification, functional activity evaluation, and structure identification of food-derived anti-hyperuricemic peptides. The development trend of the research field has been prospected, with an aim to provide a reference for the research and development of uric anti-hyperuricemic functional foods.

Key words： anti-hyperuricemic peptides; preparation; purification; activity evaluation; structure identification

Cite this article

HU Xiao , ZHOU Ya , YANG Xianqing , WU Yanyan , CHEN Shengjun , LI Laihao , MA Haixia . Research progress on anti-hyperuricemic peptides obtained from food proteins[J]. Food and Fermentation Industries, 2020 , 46(4) : 287 -293 . DOI: 10.13995/j.cnki.11-1802/ts.022183

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