鱼卵和鱼籽衍生功能蛋白质和肽:成分、生物活性和应用

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-09-17 DOI:10.1111/ijfs.17581
Woo‐Jae Choung, Sagarika Shahriar, Jung Yeon Kwon
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引用次数: 0

摘要

摘要 人们已经发现并评估了越来越多的海洋物种的潜在生物活性和营养价值。大部分注意力都集中在利用鱼类加工过程中富含蛋白质的副产品的生物活性功能上,这有助于最大限度地减少浪费,并为未充分利用的资源增值。鱼糜和鱼子是鱼类的生殖成分,含有丰富的营养成分。从这些成分中提取的生物活性肽具有多种生物活性,包括抗高血压、抗菌、抗凝血、抗炎、抗肥胖、抗癌和抗氧化活性。这些肽通常通过酶水解法提取,并根据其质量、分子大小和组成采用不同的色谱法进行纯化。本综述讨论了从鱼黍和鱼子中生产、纯化和表征蛋白质水解物的方法,并深入探讨了从鱼黍和鱼子中提取的营养保健化合物的成分。综述还强调了鱼黍和鱼子提取的肽的生物活性特性,这些肽在食品、营养保健品、药品和化妆品行业中具有潜在的应用价值。
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Fish milt and roe‐derived functional proteins and peptides: composition, bioactivities, and applications
SummaryAn expanding list of marine species has been identified and evaluated for their potential bioactivity and nutritional values. Most attention is directed toward utilising protein‐rich by‐products of fish processing for their bioactive functionalities, which can aid in minimising waste and add value to underutilised resources. Milt and roe, the reproductive constituents of fish, are known to contain a high concentration of nutritional content. Bioactive peptides derived from these constituents have shown several biological activities including antihypertensive, antibacterial, anticoagulant, anti‐inflammatory, anti‐obesity, anti‐cancer, and antioxidant activities. These peptides are commonly extracted by enzymatic hydrolysis and purified by different chromatographic methods according to their mass, molecular size, and composition. This review discusses the approaches to produce, purify, and characterise the protein hydrolysates from fish milt and roe and delves into the compositions of the nutraceutical compounds derived from milt and roe. The review also highlights the bioactive properties of the milt and roe‐derived peptides that can have potential applications in the food, nutraceutical, pharmaceutical, and cosmeceutical industries.
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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
期刊最新文献
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