亚麻环肽性质及呈苦机理相关研究进展  

Recent Progress in Understanding the Properties of Linseed Cyclic Peptides and the Mechanism Underlying Their Bitter Taste

作　　者：张卿怡 郭蕊蕊 贾才华 郑轶夫 汤霖 邓乾春[2] 程晨 黄凤洪[2] 赵思明 唐翠娥 ZHANG Qingyi;GUO Ruirui;JIA Caihua;ZHENG Yifu;TANG Lin;DENG Qianchun;CHENG Chen;HUANG Fenghong;ZHAO Siming;TANG Cui’e(Key Laboratory of Environment Correlative Dietology,Ministry of Education,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Hubei Provincial Key Laboratory of Oilseeds Lipid Chemistry and Nutrition,Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430062,China)

机构地区：[1]华中农业大学食品科学技术学院,环境食品学教育部重点实验室,湖北武汉430070 [2]中国农业科学院油料作物研究所,油料脂质化学与营养湖北省重点实验室,湖北武汉430062

出　　处：《食品科学》2025年第5期319-327,共9页Food Science

基　　金：湖北省自然科学基金计划项目(2024AFB732);“十四五”国家重点研发计划重点项目(2021YFD1600502)。

摘　　要：亚麻环肽是存在于亚麻籽中一类重要的活性成分,具有抗氧化、抗炎和抗癌等多种功能特性。然而,部分亚麻环肽会在亚麻籽加工储藏过程中发生转化从而产生苦味,主要原因是氧化导致[1-8-NαC],[1-MetO_(2)]-linusorb B1的结构发生变化,产物[1-8-NαC],[1-MetO]-linusorb B1呈现苦味,降低了亚麻籽相关产品的风味品质,因此限制了亚麻籽在食品产业的利用。本文对亚麻籽环肽的结构、基因和检测方法进行梳理,并结合相关研究具体阐述环肽的生物活性、呈苦机理和脱苦方法,进一步展望亚麻环肽在药物以及食品领域中的应用,提出通过萌发对亚麻环肽进行脱苦的新思路,以期为亚麻环肽理化特性及生物活性的综合调控提供理论依据。Linseed cyclic peptides are important active ingredients in flaxseed,exhibiting antioxidant,anti-inflammatory and anti-cancer properties.However,linseed cyclic peptides undergo partial oxidation during processing and storage,leading to structural changes in[1-8-NαC],[1-MetO_(2)]-linusorb B1.As a result,the bitter compound[1-8-NαC],[1-MetO]-linusorb B1 is produced,which reduces the flavor of linseed-related products,thus limiting the use of linseed in the food industry.This article summarizes the structures and encoding genes of linseed cyclic peptides as well as the methods for their detection.Based on related research,the biological activities of cyclic peptides,the mechanism underlying their bitter taste and the de-bittering methods for them are described.Furthermore,this review envisages the application of linseed cyclic peptides in the pharmaceutical and food fields,and proposes that germination may be a new idea for de-bittering linseed cyclic peptides,with a view to providing a theoretical basis for the integrated regulation of the physicochemical properties and biological activities of linseed cyclic peptides.

关 键 词：亚麻籽环肽 结构功能 分析方法 呈苦机理 环肽氧化 脱苦方法 

分 类 号：TS202.1[轻工技术与工程—食品科学]