酵母蛋白肽的提取、结构设计、功能活性和应用研究进展

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Bioscience Pub Date : 2024-09-07 DOI:10.1016/j.fbio.2024.105026
Tong Meng , Xuchun Zhu , Shan He , Xiaoyong Liu , Pranabendu Mitra , Hongzhi Liu
{"title":"酵母蛋白肽的提取、结构设计、功能活性和应用研究进展","authors":"Tong Meng ,&nbsp;Xuchun Zhu ,&nbsp;Shan He ,&nbsp;Xiaoyong Liu ,&nbsp;Pranabendu Mitra ,&nbsp;Hongzhi Liu","doi":"10.1016/j.fbio.2024.105026","DOIUrl":null,"url":null,"abstract":"<div><div>Bioactive peptides are protein fragments released from proteins with diverse functions and significant physiological roles. Yeast consists of 40–60% protein and serves as a high-quality source of microbial proteins. Depending on the variety of the yeasts, the various bioactive peptides can be produced through processes such as enzymolysis, autolysis, fermentation, and secondary metabolite release, and they exhibit different functional properties such as hypoglycemic, antioxidant, antihypertensive, and immune-enhancing activities. The conventional enzymatic process of extracting active peptides from proteins is laborious and time-consuming and often needs more determination of peptide functions. The primary objective of this review is to delve into the precise design of active peptides utilizing computer simulation technology. Also, the review covers the extraction and purification processes of yeast functional peptides, explores the relationship between structural features and the active efficacy of yeast peptides, and discusses the applications of these peptides in food and medicine. This review is expected to be beneficial for providing a theoretical foundation for the further development and utilization of yeast peptides.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8000,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Advances in extraction, structural design, functional activity and application of yeast protein peptides\",\"authors\":\"Tong Meng ,&nbsp;Xuchun Zhu ,&nbsp;Shan He ,&nbsp;Xiaoyong Liu ,&nbsp;Pranabendu Mitra ,&nbsp;Hongzhi Liu\",\"doi\":\"10.1016/j.fbio.2024.105026\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Bioactive peptides are protein fragments released from proteins with diverse functions and significant physiological roles. Yeast consists of 40–60% protein and serves as a high-quality source of microbial proteins. Depending on the variety of the yeasts, the various bioactive peptides can be produced through processes such as enzymolysis, autolysis, fermentation, and secondary metabolite release, and they exhibit different functional properties such as hypoglycemic, antioxidant, antihypertensive, and immune-enhancing activities. The conventional enzymatic process of extracting active peptides from proteins is laborious and time-consuming and often needs more determination of peptide functions. The primary objective of this review is to delve into the precise design of active peptides utilizing computer simulation technology. Also, the review covers the extraction and purification processes of yeast functional peptides, explores the relationship between structural features and the active efficacy of yeast peptides, and discusses the applications of these peptides in food and medicine. This review is expected to be beneficial for providing a theoretical foundation for the further development and utilization of yeast peptides.</div></div>\",\"PeriodicalId\":12409,\"journal\":{\"name\":\"Food Bioscience\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.8000,\"publicationDate\":\"2024-09-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioscience\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2212429224014561\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224014561","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

生物活性肽是从蛋白质中释放出来的蛋白质片段,具有多种功能和重要的生理作用。酵母含有 40-60% 的蛋白质,是微生物蛋白质的优质来源。根据酵母种类的不同,可通过酶解、自溶、发酵和次级代谢物释放等过程产生各种生物活性肽,并表现出不同的功能特性,如降血糖、抗氧化、抗高血压和免疫增强等活性。从蛋白质中提取活性肽的传统酶解过程费时费力,而且往往需要对肽的功能进行更多测定。本综述的主要目的是利用计算机模拟技术深入研究活性肽的精确设计。此外,综述还涉及酵母功能肽的提取和纯化过程,探讨了酵母肽的结构特征与活性功效之间的关系,并讨论了这些肽在食品和医药方面的应用。这篇综述有望为进一步开发和利用酵母肽提供理论基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Advances in extraction, structural design, functional activity and application of yeast protein peptides
Bioactive peptides are protein fragments released from proteins with diverse functions and significant physiological roles. Yeast consists of 40–60% protein and serves as a high-quality source of microbial proteins. Depending on the variety of the yeasts, the various bioactive peptides can be produced through processes such as enzymolysis, autolysis, fermentation, and secondary metabolite release, and they exhibit different functional properties such as hypoglycemic, antioxidant, antihypertensive, and immune-enhancing activities. The conventional enzymatic process of extracting active peptides from proteins is laborious and time-consuming and often needs more determination of peptide functions. The primary objective of this review is to delve into the precise design of active peptides utilizing computer simulation technology. Also, the review covers the extraction and purification processes of yeast functional peptides, explores the relationship between structural features and the active efficacy of yeast peptides, and discusses the applications of these peptides in food and medicine. This review is expected to be beneficial for providing a theoretical foundation for the further development and utilization of yeast peptides.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
期刊最新文献
Potential applications of antimicrobial peptides from edible insects in the food supply chain: Uses in agriculture, packaging, and human nutrition Electron beam and X-ray irradiation promote extraction of bioactive compounds from walnut green husk: Structural, physicochemical, and functional properties Identification and in silico screening of novel angiotensin-converting enzyme inhibitory peptides from pacific saury: Interaction mechanism, network pharmacology, stability, Caco-2 monolayer transport Pasting, rheology, structural properties and in vitro digestibility of potato starch complexes co-gelatinized with squash polysaccharides Theabrownin, gut microbiota, and obesity: Effects and mechanisms
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1