食品源性降血压活性肽的研究进展  

Research progress in food protein-derived antihypertensive peptides

作　　者：沈亮[1,2] 

机构地区：[1]生物技术与生物资源利用山东省高校重点实验室,生命科学学院,德州学院,山东德州253023 [2]山东省功能大分子重点实验室,德州学院,山东德州253023

出　　处：《食品工业科技》2013年第14期390-394,共5页Science and Technology of Food Industry

基　　金：山东省星火计划(2011XH13005);山东省科技攻关计划项目(2011YD10008);德州市科技发展计划项目(2011B04)

摘　　要：食源性生物活性肽具有提升人体的健康状况以及治疗多种疾病的功能,尤其是调节血压的能力已经得到了证实。研究表明这些多肽的药理作用和其本身的结构相关,还取决于目标组织对它们的吸收和利用的效率。文章总结了一些重要的抗高血压多肽和功能性食品的降压效果,降压的分子机制,影响因素,多肽的制备分离等内容。结果表明,未来的研究将集中在生物活性肽在受试患者体内降血压作用的评价、生物利用度和药代谢动力学方面。Bioactive peptides（BAPs）, derived through enzymatic hydrolysis of food proteins, have demonstrated potential for application as health-promoting agents against numerous human health and disease conditions, especially regulation of blood pressure（BP）. The feasibility of pharmacological application of these peptides depends on absorption and bioavailability in intact forms in target tissues,which in turn depends on structure of the peptides. In this article,the literature on antihypertensive peptides and functional food were reviewed,with emphasis on BP-Iowering activity,molecular mechanisms of BP-Iowering,influencing factors,and the methods of production and purification,etc. The future research efforts on BAPs should be directed toward evaluation of health-promoting effects in vivo, bioavailability and pharmacokinetics inhuman subjects.

关 键 词：降血压活性肽 功能性食品 高血压 降压分子机制 

分 类 号：TS201[轻工技术与工程—食品科学]