发酵豆制品中活性肽的分离纯化及其降血糖机制研究进展

Research progress on the isolation and purification of active peptides in fermented soybean foods and their hypoglycaemic mechanisms

中文关键词:  发酵豆制品  生物活性肽  分离纯化  降血糖

英文关键词:fermented soybean foods  bioactive peptides  isolation and purification  hypoglycaemia

中文摘要:

      近年来, 随着消费者对功能性食品需求的日益增加, 具有潜在食用价值的生物活性肽受到了广泛的关注。特别是发酵豆制品(fermented soybean foods, FSF)中的生物活性肽, 因其安全无毒的特性而备受瞩目。目前, 大量的FSF活性肽经过分离和纯化已被鉴定。FSF活性肽不仅含有丰富的营养价值, 还具有降血糖、降血压、抗氧化和抗菌等多种生理活性, 在食品和保健品等领域发展前景良好。本文结合近年来FSF的研究进展, 系统归类和分析了FSF中活性肽的生物活性, 总结了FSF生物活性肽分离纯化方法, 并归纳了FSF中活性肽的降血糖机制, 以期为FSF更深层次的研究提供思路, 为未来FSF活性肽的生产及其在功能性食品领域中的开发应用提供理论基础和支撑。

英文摘要:

      In recent years, bioactive peptides with potential edible values have received widespread attention as consumer demand for functional foods grows. The bioactive peptides in fermented soybean foods (FSF) have attracted much attention because of their safe and non-toxic properties. Nowadays, a large number of FSF peptides have been identified through isolation and purification, which not only contain rich nutritional value, but also have a variety of physiological activities such as hypoglycemia, hypotension, antioxidant and antimicrobial activities, and have a good prospect for development in the field of food and health care products. This paper systematically classified and analyzed the biological activities of the active peptides in FSF in the light of the research progress of FSF in recent years, summarized the separation and purification methods of FSF peptides, and summarized the hypoglycemic mechanism of the active peptides in FSF, in order to provide ideas for the deeper study of FSF, and to provide theoretical foundations and support for the production of FSF active peptides and their development and application in the field of functional foods in the future.