食源性降尿酸生物活性肽研究进展

Research progress on food-derived uric acid-lowering bioactive peptides

中文关键词:  高尿酸血症  食源性生物活性肽  降尿酸机制  制备与纯化  构效关系

英文关键词:hyperuricemia  food-derived bioactive peptides  uric acid-lowering mechanism  preparation and purification  characteristic properties

中文摘要:

      高尿酸血症发病率持续上升, 虽然临床使用的化学药物在降尿酸水平方面有效, 但长期使用会带来显著的副作用。食源性生物活性肽因其天然来源、高安全性且作用靶点多样成为该领域研究新方向。本文系统梳理了近年来食源性降尿酸肽在制备筛选、作用机制、性质特征及生物利用度等方面的研究进展。酶解结合物理预处理及发酵技术日趋成熟, 分子对接等生物信息学方法的引入显著提升了活性肽的发掘效率。研究表明, 现有认识已突破单一抑制黄嘌呤氧化酶的传统局限, 活性肽通过减少尿酸生成、促进肾脏排泄等多条路径协同起效。低分子量及特定氨基酸组成是影响活性的关键结构基础, 多数活性肽具备良好的消化稳定性, 稳态化递送技术为其体内功效的发挥提供了可行路径。当前研究仍面临体内代谢路径不清、结合模式缺乏晶体结构验证、人群研究证据不足及产业化制备存在瓶颈等挑战。未来应着力向机制深度解析、代谢规律阐明及规模化制备技术优化方向突破。本文系统整合现有研究成果, 以期为新型降尿酸功能食品的研发提供理论参考。

英文摘要:

      The incidence of hyperuricemia continues to rise. Although chemical drugs are effective in lowering uric acid levels, their long-term use is associated with significant side effects. Food-derived bioactive peptides have become a new research focus in this field due to their natural origin, high safety and diverse mechanisms of action. This article systematically reviewed recent progress in the study of food-derived uric acid-lowering peptides, covering preparation and screening methods, mechanisms of action, characteristic properties and bioavailability. Enzymatic hydrolysis combined with physical pretreatment and fermentation techniques was becoming increasingly established, while the application of bioinformatics approaches such as molecular docking had significantly improved the efficiency of active peptide discovery. Current understanding had moved beyond the traditional view of simply inhibiting xanthine oxidase; these peptides act through multiple complementary pathways, including reducing uric acid production, promoting renal excretion, exerting antioxidant and anti-inflammatory effects and modulating the gut microbiota. Low molecular weight and specific amino acid composition were key structural determinants of activity. Most active peptides exhibited good digestive stability, and the use of stabilized delivery systems provides a viable strategy to enhance their efficacy in vivo. However, several challenges remain, including unclear metabolic pathways in the body, a lack of crystallographic validation of binding modes, insufficient evidence from population studies and bottlenecks in large-scale production. Future research should focus on elucidating the underlying mechanisms, clarifying metabolic processes and optimizing scalable preparation techniques. This article integrates existing research findings and aims to provide a theoretical reference for the development of novel functional foods for uric acid management.