食源性降血脂肽的研究进展:来源、作用机制及其构效关系  

esearch progress of food-derived hypolipidemic peptides:Sources,mechanisms of action and structure-activity relationships

作　　者：王静静[1] 范硕 潘道东[1] 曾小群[1] 吴振[1] 杜启伟 涂茂林 WANG Jing-Jing;FAN Shuo;PAN Dao-Dong;ZENG Xiao-Qun;WU Zhen;DU Qi-Wei;TU Mao-Lin(Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province,College of Food Science and Engineering,Ningbo University,Ningbo 315800,China)

机构地区：[1]宁波大学食品科学与工程学院,浙江省动物蛋白食品精深加工技术重点实验室,宁波315800

出　　处：《食品安全质量检测学报》2024年第6期124-132,共9页Journal of Food Safety and Quality

基　　金：2022宁波市甬江引才项目;宁波大学科研启动项目(ZX2022000432)。

摘　　要：高脂血症是全球常见疾病之一,会引发一系列其他相关疾病,严重威胁人体健康。他汀类药物广泛用于治疗高脂血症,但长期服用会引发胃肠道疾病等,对人体健康造成负担。因此,开发研究更为安全健康的新型天然活性成分很重要。近年来,从食源性蛋白中制备能有效降低血脂水平的生物活性肽逐渐受到人们的关注。食源性降血脂肽主要通过降低胆固醇、甘油三脂,抑制胰脂肪酶、脂肪酸合成酶等方式达到降血脂效果,维护机体健康,相较于药物其副作用小、更加安全。本文就食源性降血脂肽的来源进行分类,并阐述了其作用机制和构效关系的最新研究进展,对其未来研究发展趋势进行展望,以期为降血脂肽的深入研究和相关功能性食品的开发提供参考。Hyperlipidemia is one of the common diseases globally,which can cause a series of related illnesses and seriously threaten human health.Statins are widely used for the treatment of hyperlipidemia,but long-term use can cause gastrointestinal diseases and impose a burden on human health.Therefore,exploring more safe and healthy novel natural active ingredients has become significant.In recent years,increasing attention has been paid to preparing bioactive peptides,with the function of reducing blood lipid levels,from food proteins.Food-derived hypolipidemic peptides mainly achieve the effect of lowering blood lipids to maintain the health of the organism through lowering cholesterol and triglyceride,inhibiting pancreatic lipase and fatty acid synthase,and which are with fewer side effects and safer compared with drugs.This paper categorized the sources of food-derived hypolipidemic peptides and elaborated the lastest research progress regarding their mechanisms of action and structure-activity relationships,and provided prospects for future research,aiming to provide references for further developing hypolipidemic peptides and the related functional foods.

关 键 词：高脂血症 降血脂肽 构效关系 活性机制 

分 类 号：TS201.2[轻工技术与工程—食品科学]