Research Progress of Milk-derived Blood Pressure-lowering Peptides

被引：0
|
作者：
Chen S. [1 ,2 ]
Xu H. [1 ,2 ]
Pan J. [1 ,2 ]
Li J. [1 ,2 ]
Li X. [1 ,2 ]
Jiang T. [1 ,2 ]
Dong X. [1 ,2 ]
机构：
[1] College of Chemistry and Bioengineering, Guilin University of Technology, Guilin
[2] South Asia Branch of National Engineering Center of Dairy for Maternal and Child Health, Guilin University of Technology, Guilin
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 20期
关键词：
antihypertensive peptides; blood pressure lowering effect study; isolation and purification; preparation method; structure-activity relationship;
D O I：
10.13386/j.issn1002-0306.2022090285
中图分类号：
学科分类号：
摘要：
Hypertension is a "silent killer" that threatens human health. Milk-derived antihypertensive peptides with antihypertensive activity are prepared from milk protein by enzymatic hydrolysis or fermentation. Recent years, milk-derived antihypertensive peptides have been regarded as a natural and relatively safe bioactive peptide, which have attracted increasing attention due to their high biological activity, low toxicity, easy metabolism and good antihypertensive effect. And milk-derived antihypertensive peptides have been gradually applied to health care products, functional foods and other fields. In this paper, the research progress in the sources (chemically synthesized and natural food sources) and preparation methods (digestibility in vitro and microbial fermentation). This paper summarizes the separation and purification, and structure-activity relationship of milk-derived antihypertensive peptides is reviewed, and the future development prospects for food and clinical applications are outlined, which will provide reference for promoting the development of antihypertensive peptide products in China. © 2023 Science and Technology of Food Industry. All rights reserved.
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页码：422 / 430
页数：8
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