نوع مقاله : مروری
نویسندگان
1 استاد، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 رشته علوم وصنایع غذایی، دانشکده علوم و صنایع غذایی، دانشگاه کشاورزی و منایع طبیعی گرگان
3 دانشکده علوم و صنایع غذایی، دانشگاه کشاورزی و منایع طبیعی گرگان
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Bioactive peptides resulting from the breakdown of proteins play a major role in the development of various beneficial foods. In recent years, the role of bioactive peptides derived from food has become increasingly important in nutritional and pharmaceutical research. A significant part of research has discussed the role of these compounds in improving human health. Peptides obtained through enzymatic hydrolysis of proteins have several functions in laboratory and in vivo conditions. Peptides have been proven to have antimicrobial, antioxidant, antihypertensive, anticancer and antidiabetic properties. It known that the biological application of these peptides depends on their size and structure. They can prevent oxidation and microbial degradation in foods and increase the quality of life. There are many evidences that show that oxidative stress in living organisms is involved in the pathogenesis and development of many chronic diseases such as cancer, arteriosclerosis and diabetes. Numerous tests have shown that the addition of hydrolyzed proteins or peptides with antioxidant properties can effectively prevent the oxidation of fats during transportation and storage, which preserves the taste and quality. Nutrition is food. Various functions and positive effects on health and implementation of potential biological effect of peptides derived from dietary proteins largely depend on its ability to remain intact until reaching the target organ. Research has shown that peptides of different sizes can pass through the intestinal epithelium. To exert their effects, peptides must maintain their biological activity during the digestion process, which requires determining the most suitable structures or modifying the peptide by chemical methods (lipidation) or physical methods (microcoating). Therefore, the development of natural antioxidant peptides from food or other sources as a substitute for food preservatives can help reduce the concerns of consumers regarding the risks associated with the toxicity of synthetic antioxidants used in food. Cheap and available raw materials such as industrial by-products with high protein content were used to extract antioxidant peptides. There are concerns and challenges regarding biopeptides derived from food sources. Researchers have proven that bioactive peptides are safe in the right dose.Cheap and available raw materials such as industrial by-products with high protein content were used to extract antioxidant peptides. There are concerns and challenges regarding biopeptides derived from food sources. Researchers have proven that bioactive peptides are safe in the right dose. This study examines the types of bioactive peptides extracted from food and their health benefits. This study examines the types of bioactive peptides extracted from food and their health benefits.
کلیدواژهها [English]
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