Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

被引：36
|
作者：
Peredo-Lovillo, Audry [1 ]
Hernandez-Mendoza, Adrian [2 ]
Vallejo-Cordoba, Belinda [2 ]
Romero-Luna, Haydee Eliza [1 ]
机构：
[1] Inst Tecnol Super Xalapa, Reserva Terr S-N Secc 5, Xalapa Enriquez, Veracruz 91096, Mexico
[2] Ctr Invest Alimentac Desarrollo AC CIAD AC, Lab Quim & Biotecnol Prod Lacteos, Gustavo Enrique Astiazaran Rosas 46, Hermosillo 83304, Sonora, Mexico
来源：
FOOD CHEMISTRY-X | 2022年 / 13卷
关键词：
Food-derived proteins; Proteolytic enzymes; Gastrointestinal digestion; Structural characteristics; SIMULATED GASTROINTESTINAL DIGESTION; SUBCRITICAL WATER HYDROLYSIS; SOY MILK; ANTIOXIDANT; PROTEIN; IDENTIFICATION; GENERATION; MEAT; VIVO; BIOPROSPECTION;
D O I：
10.1016/j.fochx.2021.100183
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The interest for food-derived bioactive peptides, either from common or unconventional sources, has increased due to their potential therapeutic effect against a wide range of diseases. The study of such bioactive peptides using conventional methods is a long journey, expensive and time-consuming. Hence, bioinformatic approaches, which can not only help to predict the formation of bioactive peptides from any known protein source, but also to analyze the protein structure/function relationship, have gained a new meaning in this scientific field. Therefore, this review aims to provides an overview of conventional characterization methods and the most recent advances in the field of in silico approaches for predicting and screening promising food-derived bioactive peptides.
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页数：15
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