酵母来源生物活性肽研究进展  

Research Progress of Yeast-Derived Bioactive Peptides

作　　者：董长勇 张欣 谭海涛 于伟厚 DONG Changyong;ZHANG Xin;TAN Haitao;YU Weihou(Dalian Shuangdi Technology Co.,Ltd.,Dalian 116635,China)

机构地区：[1]大连双迪科技股份有限公司,辽宁大连116635

出　　处：《食品安全导刊》2022年第18期145-148,共4页China Food Safety Magazine

摘　　要：生物活性肽可通过调节和改善生理功能来保持人体健康。食源性生物活性肽在功能性食品或营养制剂方面有巨大的应用潜力。酵母是一种丰富的蛋白质来源,可通过酶解自溶、发酵生产以及在生长过程中释放等途径产生具有不同功能的生物活性肽,如抗氧化、ACE抑制以及慢性病预防等。目前,利用创新、环保、可持续的新技术生产纯化生物活性肽已成为趋势。本文从制备方法、生物活性以及食品应用等方面综述了酵母来源生物活性肽的研究进展,并展望了未来研究方向和发展前景,有助于促进该领域的研究以及商业应用。Bioactive peptide can maintain body health by regulating and improving physiological functions.Food protein-derived bioactive peptides have great potential in functional foods or nutritional preparations.Yeast cells rich in protein can produce bioactive peptides with different functions,including antioxidant,ACE inhibition and prevention of chronic diseases,through enzymatic autolysis,fermentation and release during growth.At present,it has become a trend to produce and purify bioactive peptides by using innovative,environmental friendly and sustainable new technologies.This paper reviews the research progress of yeast-derived bioactive peptides from the aspects of preparation methods,bioactivity and application in food field,and prospects the future research direction and development prospect,which will help promote research and commercial applications in this field.

关 键 词：酵母加工制品 生物活性肽 抗氧化 抗高血压 功能性食品 

分 类 号：TS201.2[轻工技术与工程—食品科学]