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      2. 蛋清源生物活性肽功能及其構效關系研究進展
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        華中農業大學食品科學技術學院

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        國家自然科學基金項目(面上項目,重點項目,重大項目)


        Biological function and structure-activity relationships of bioactive peptides derived from duck and chicken egg white proteins: A review
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          摘要:

          禽蛋為人類提供了豐富的營養物質,如蛋白質、脂質和維生素等,蛋清蛋白不僅具有許多需宜的加工功能性質,通過酶法制備獲得的蛋清肽還具有豐富的生物活性。本文以鴨蛋蛋清蛋白和雞蛋蛋清蛋白為對象,對蛋清肽的主要生物學功能如降血壓、抗氧化、促進礦物質吸收、降血糖、調節腸道健康等進行了綜述,并對其活性-結構關系進行了探討,發現蛋清源血管緊張素轉化酶(angiotensin-converting enzyme,ACE)抑制肽C端為脯氨酸、亮氨酸,N端為芳香族氨基酸或堿性氨基酸時均會影響其ACE抑制活性;蛋清源抗氧化肽N端含有疏水性氨基酸,一級結構中含有芳香族氨基酸則會大大提高肽段的抗氧化能力;蛋清源促鈣吸收肽C端第一位為谷氨酸、序列中絲氨酸的磷酸化對于促鈣吸收具有重要貢獻。然而,通過水解得到的蛋清源生物活性肽往往具有不同的生物活性,產量較低、結構差異較大,難以獲得普適的構效關系結論。因此,本文旨在為蛋清蛋白的高值化利用,即將蛋清源生物活性肽用作營養補充劑、功能性保健品和治療藥物提供理論依據,并為生物活性肽的研究提出新的展望。

          Abstract:

          Eggs provide various of nutrients for human beings, such as proteins, lipids, and vitamins. Besides of the processing properties from egg white, bioactive peptides obtained by the enzymatic hydrolysis method have diversiform biological functions. In this paper, biological functions such as of anti-oxidation, prevention of cardiovascular diseases, promoting mineral absorption, anti-diabetes, and regulating intestinal health were summarized, and the structure-activity relationships of egg white peptides from duck egg and chicken egg were also reviewed. It was found that egg white-derived angiotensin-converting enzyme (ACE) inhibitory peptides could affect their ACE inhibitory activity when the C-terminal was proline, leucine, and the N-terminal was aromatic or alkaline amino acid. Hydrophobic amino acids in N-terminal, and aromatic amino acids in the primary structure of antioxidant peptides from egg white can greatly improve the antioxidant capacity of the peptides. Glutamic acid in the first C-terminal, and phosphorylation of serine in the sequence of egg white-derived calcium absorption peptides have important contributions to the calcium absorption. However, bioactive peptides obtained by hydrolysis were confirmed to have different bioactivities, low yield and significantly different structures, making it difficult to obtain universal structure-activity relationship conclusions. Thus, the purpose of this paper is to provide a basis for the high-valued utilization of egg white, and a certain application for the production of egg white bioactive peptides as nutritional supplements, functional nutritional health products and therapeutic drugs, as well as to put forward a new prospect for the research of bioactive peptides.

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        • 收稿日期:2020-05-22
        • 最后修改日期:2020-06-29
        • 錄用日期:2020-07-15
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