生物活性肽制备工艺的研究进展
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摘要
生物活性肽是一类分子量介于50~10 000 Da,结构介于氨基酸和蛋白质之间的分子聚合物。经试验验证,生物活性肽的功能有抗氧化、抗菌、抗病毒、抗癌、降血压、降胆固醇、神经调节、免疫调节等,有些功能仍在不断被发现和证实中。常见的生物活性肽的制备方法有提取法、合成法、蛋白降解法。阐述了功能性生物活性肽的制备方法,并结合骨肽重点介绍发酵法制备生物活性肽,根据文献报道研究分析并阐述了发酵法制备活性肽的应用前景及未来的研发方向。
The biological active peptide is a kind of molecular weight polymer which molecular weight between 50~10 000 Da,which the molecular structure between amino acids and protein. The proved functions of biological active peptide are anti-oxidation, antibacterial, antiviral, anticancer, fall blood pressure, cholesterol, neuromodulation, immune regulation, etc.Some functions continue to be found and proved still. Preparation methods of bioactive peptides are extraction,synthesis and protein degradation. The article expounded the methods for preparation of functional biological active peptide and talked about fermentation combined with bone peptide,according to the literature analysis and expounds the application of the fermentation of preparation of active peptide prospects and research direction in the future.
The biological active peptide is a kind of molecular weight polymer which molecular weight between 50~10 000 Da,which the molecular structure between amino acids and protein. The proved functions of biological active peptide are anti-oxidation, antibacterial, antiviral, anticancer, fall blood pressure, cholesterol, neuromodulation, immune regulation, etc.Some functions continue to be found and proved still. Preparation methods of bioactive peptides are extraction,synthesis and protein degradation. The article expounded the methods for preparation of functional biological active peptide and talked about fermentation combined with bone peptide,according to the literature analysis and expounds the application of the fermentation of preparation of active peptide prospects and research direction in the future.
引文
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[3]王红梅,阚娟.生物活性肽的功能特性[J].江苏调味副食品,2008,25(2):37-40.
[4]杨闯.生物活性肽在营养保健中的应用[J].食品科学,2003,24(11):153-155.
[5]陈彤,王常青,连伟帅,等.沙棘籽渣酶解产物的体外抑菌作用[J].食品科学,2015,36(11):91-94.
[6]Meram Chalamaiah,Wenlin Yu,Jianping Wu.Immunomodulatory and anticancer protein hydrolysates(peptides)from food proteins:A review[J].Food Chemistry,2018(1):205-222.
[7]庞广昌,王秋韫,陈庆森.生物活性肽的研究进展理论基础与展望[J].食品科学,2001,22(2):80-84.
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[9]徐勇,温宇旗.完全物理法制备动物脏器小分子多肽的方法:中国,201610890699.2[P],2016-10-12.
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[12]Su X,Dong C,Zhang J,et al.Combination therapy of anti-cancer bioactive peptide with Cisplatin decreases chemotherapy dosing and toxicity to improve the quality of life in xenograft nude mice bears human gastric cancer[J].Cell Biosci,2014(7):1-13.
[13]Su L Y,Xin H Y,Su X L,et al.Anticancer bioactive peptide(ACBP)inhibits gastric cancer cells by upregulating growth arrest and DNA damage-inducible gene 45A(GADD45A)[J].Tumour Biol,2014(6):10 051-10056.
[14]宋淑敏,魏连会,董燕,等.复合酶制备汉麻籽多肽的工艺研究[J].农产品加工,2016(19):22-24,28.
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[16]张春红,许静.制备花生抗氧化肽酶解工艺的研究[J].食品工业,2010,31(3):52-54.
[17]徐哲,杨滔,张秀红,等.六种蛋白酶酶解效果的研究[J].氨基酸和生物资源,2015,37(3):61-64.
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[20]蒲首丞,王金水.生物活性肽的制备与应用[J].粮食加工,2005,30(5):49-52.
[21]王文江.黑曲霉发酵制备山杏多肽及其生物活性的研究[D].北京:北京林业大学,2013.
[22]张树华.发酵法制备绿豆多肽[D].济南:齐鲁工业大学,2014.
[23]陈亮.生物活性肽生产工艺及其生理活性研究[D].西安:西北大学,2006.
[24]郭宇星.微生物发酵法水解乳清粉制备生物活性肽的研究[D].天津:天津商学院,2006.胡迪,张少辉.乳源性免疫活性肽在E.coli BL21中分泌表
[25]达的诱导条件优化[J].生物工程,2011,32(21):198-203.
[26]高霄,陈倩,蒋予箭.大豆酸乳发酵菌种的驯化及营养因子的研究[J].中国酿造,2016,35(2):34-38.Gibbs B F,Zougman A,Masse R,et al.Production and characterization of bioactive peptides from soy hydrolysate
[27]and soy fermented food[J].Food Res Int,2004,37(2):123-131.
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[29]opportunities for designing future foods[J].Current Pharmaceut Design,2003(12):1 297-1 308.
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[31]化活性的研究[J].食品工业科技,2013,35(16):266-271.
[32]熊锋,何荣海.饼粕生物发酵饲料产业发展现状与趋势[J].食品与饲料工业,2016(1):145-149.
[33]庞伟.猪血多肽的发酵法制备及其ACE抑制活性研究[D].合肥:合肥工业大学,2009.
[34]侯银臣,周洁静.羊胎盘提取剩余物发酵制备活性肽工艺及产物生物活性[J].农业工程学报,2015,31(1):311-317.
[35]唐勇,李洪军,睢道惠.乳酸菌发酵对超微猪骨粉营养及理化特性的影响[J].农业工程报,2002,18(2):118-122.
[36]郭耀华,窦春蕾,岳兰昕,等.新型牛骨汤工艺技术研究[J].食品研究与开发,2016,37(1):81-84.
[37]刘丽莉,梁严予,尹光俊,等.混合菌种发酵牛骨粉制备血管紧张素转换酶抑制肽[J].河南科技大学学报(自然科学版),2017,38(1):67-72.
[38]付文雯.牛骨胶原多肽螯合钙的制备及其结构表征[D].武汉:华中农业大学,2010.
[39]周琦.发酵牛骨粉咀嚼片工艺研究[D].呼和浩特:内蒙古农业大学,2017.
[40]瞿桂香,展跃平,施帅,等.碱性蛋白酶酶解苏姜猪骨的工艺研究[J].中国酿造,2014,33(7):88-91.
[41]谢静,王传花,李珂,等.骨胶原多肽的制备及功能特性研究进展[J].生物技术通报,2008(3):13-16.
[42]宗红,诸葛斌,秦斌枉,等.功能性猪骨泥发酵工艺研究[J].中国调味品,2014(2):31-33.
[43]林波,王欣,于秀玲,等.不同脱脂方式对牛骨脱脂品质的影响[J].食品科技,2015(4):190-193.
[44]张春晖.骨源食品加工技术[M].北京:科学出版社,2015:135-140.
[45]高玉荣,刘立君,李本领,等.发酵食品中降胆固醇益生菌的筛选及鉴定[J].农产品加工,2016(8):37-39..
[46]彭慧莉.酶解和乳酸菌发酵猪骨的工艺研究[D].成都:西华大学,2011.
[2]张开平,苏仕林,燕丽.生物活性肽功能及制备方法的研究进展[J].农产品加工,2015(6):61-64.
[3]王红梅,阚娟.生物活性肽的功能特性[J].江苏调味副食品,2008,25(2):37-40.
[4]杨闯.生物活性肽在营养保健中的应用[J].食品科学,2003,24(11):153-155.
[5]陈彤,王常青,连伟帅,等.沙棘籽渣酶解产物的体外抑菌作用[J].食品科学,2015,36(11):91-94.
[6]Meram Chalamaiah,Wenlin Yu,Jianping Wu.Immunomodulatory and anticancer protein hydrolysates(peptides)from food proteins:A review[J].Food Chemistry,2018(1):205-222.
[7]庞广昌,王秋韫,陈庆森.生物活性肽的研究进展理论基础与展望[J].食品科学,2001,22(2):80-84.
[8]Li X,Wu H J,Su X L,et al.New bioactive peptide reduces the toxicity of chemotherapy drugs andincreases drug sensitivity[J].Oncology Reports,2017,38(1):129-140.
[9]徐勇,温宇旗.完全物理法制备动物脏器小分子多肽的方法:中国,201610890699.2[P],2016-10-12.
[10]Xing Z,Lan Y,Su X L,et al.Anticancer bioactive peptide-3 inhibits human gastric cancer growth by suppressing gastric cancer stem cells[J].Cell&Bioscience,2014(4):697-711.
[11]Su L Y,Shi Y X,Su X L,et al.Anticancer bioactive peptides suppress human colorectal tumor cell growth and induce apoptosis via modulating the PARP-p53-Mcl-1 signaling pathway[J].Acta Pharmacol Sin,2015,36(12):1 514-1 523.
[12]Su X,Dong C,Zhang J,et al.Combination therapy of anti-cancer bioactive peptide with Cisplatin decreases chemotherapy dosing and toxicity to improve the quality of life in xenograft nude mice bears human gastric cancer[J].Cell Biosci,2014(7):1-13.
[13]Su L Y,Xin H Y,Su X L,et al.Anticancer bioactive peptide(ACBP)inhibits gastric cancer cells by upregulating growth arrest and DNA damage-inducible gene 45A(GADD45A)[J].Tumour Biol,2014(6):10 051-10056.
[14]宋淑敏,魏连会,董燕,等.复合酶制备汉麻籽多肽的工艺研究[J].农产品加工,2016(19):22-24,28.
[15]Zhao Y,Li B,Liu Z,et al.Antihypertensive effect and purification of an ACE inhibitorypeptide from sea cucumber gelatin hydrolysate[J].Process Biochemistry,2007,42(2):1 586-1 591.
[16]张春红,许静.制备花生抗氧化肽酶解工艺的研究[J].食品工业,2010,31(3):52-54.
[17]徐哲,杨滔,张秀红,等.六种蛋白酶酶解效果的研究[J].氨基酸和生物资源,2015,37(3):61-64.
[18]白雪,李丹凤.发酵制备生物活性肽及其产物的初步分析[J].食品工业科技,2013,34(23):201-210.
[19]杜林,李亚娜.生物活性肽的功能与制备研究进展[J].中国食物与营养,2005(8):18-22.
[20]蒲首丞,王金水.生物活性肽的制备与应用[J].粮食加工,2005,30(5):49-52.
[21]王文江.黑曲霉发酵制备山杏多肽及其生物活性的研究[D].北京:北京林业大学,2013.
[22]张树华.发酵法制备绿豆多肽[D].济南:齐鲁工业大学,2014.
[23]陈亮.生物活性肽生产工艺及其生理活性研究[D].西安:西北大学,2006.
[24]郭宇星.微生物发酵法水解乳清粉制备生物活性肽的研究[D].天津:天津商学院,2006.胡迪,张少辉.乳源性免疫活性肽在E.coli BL21中分泌表
[25]达的诱导条件优化[J].生物工程,2011,32(21):198-203.
[26]高霄,陈倩,蒋予箭.大豆酸乳发酵菌种的驯化及营养因子的研究[J].中国酿造,2016,35(2):34-38.Gibbs B F,Zougman A,Masse R,et al.Production and characterization of bioactive peptides from soy hydrolysate
[27]and soy fermented food[J].Food Res Int,2004,37(2):123-131.
[28]姚婷婷,赵培城.酶解乳蛋白制取乳源肽的研究[J].粮食与食品工业,2006,13(2):29-32.Korhonen H,Pihlanto A.Food derived bioactive peptides
[29]opportunities for designing future foods[J].Current Pharmaceut Design,2003(12):1 297-1 308.
[30]袁建,鞠兴荣,何荣,等.混菌固态发酵制备菜籽活性肽的方法:中国,200810243460.1[P],2009-05-27.武万兴,陈朝银.固态发酵核桃粕制备活性肽及其抗氧
[31]化活性的研究[J].食品工业科技,2013,35(16):266-271.
[32]熊锋,何荣海.饼粕生物发酵饲料产业发展现状与趋势[J].食品与饲料工业,2016(1):145-149.
[33]庞伟.猪血多肽的发酵法制备及其ACE抑制活性研究[D].合肥:合肥工业大学,2009.
[34]侯银臣,周洁静.羊胎盘提取剩余物发酵制备活性肽工艺及产物生物活性[J].农业工程学报,2015,31(1):311-317.
[35]唐勇,李洪军,睢道惠.乳酸菌发酵对超微猪骨粉营养及理化特性的影响[J].农业工程报,2002,18(2):118-122.
[36]郭耀华,窦春蕾,岳兰昕,等.新型牛骨汤工艺技术研究[J].食品研究与开发,2016,37(1):81-84.
[37]刘丽莉,梁严予,尹光俊,等.混合菌种发酵牛骨粉制备血管紧张素转换酶抑制肽[J].河南科技大学学报(自然科学版),2017,38(1):67-72.
[38]付文雯.牛骨胶原多肽螯合钙的制备及其结构表征[D].武汉:华中农业大学,2010.
[39]周琦.发酵牛骨粉咀嚼片工艺研究[D].呼和浩特:内蒙古农业大学,2017.
[40]瞿桂香,展跃平,施帅,等.碱性蛋白酶酶解苏姜猪骨的工艺研究[J].中国酿造,2014,33(7):88-91.
[41]谢静,王传花,李珂,等.骨胶原多肽的制备及功能特性研究进展[J].生物技术通报,2008(3):13-16.
[42]宗红,诸葛斌,秦斌枉,等.功能性猪骨泥发酵工艺研究[J].中国调味品,2014(2):31-33.
[43]林波,王欣,于秀玲,等.不同脱脂方式对牛骨脱脂品质的影响[J].食品科技,2015(4):190-193.
[44]张春晖.骨源食品加工技术[M].北京:科学出版社,2015:135-140.
[45]高玉荣,刘立君,李本领,等.发酵食品中降胆固醇益生菌的筛选及鉴定[J].农产品加工,2016(8):37-39..
[46]彭慧莉.酶解和乳酸菌发酵猪骨的工艺研究[D].成都:西华大学,2011.