Insertions of antihypertensive peptides and their applications in pharmacy and functional foods

被引：11

作者：

Morales-Camacho, Jocksan I. ^{[1
]}

Espinosa-Hernandez, Edgar ^{[2
]}

Fatima Rosas-Cardenas, F. ^{[2
]}

Semeria-Maitret, Tamara ^{[2
]}

Luna-Suarez, Silvia ^{[2
]}

机构：

[1] Univ Americas Puebla, Dept Ingn Quim Alimentos & Ambiental, Cholula 72810, Mexico

[2] IPN, CIBA, Tepetitla 90700, Tlaxcala, Mexico

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 2019年 / 103卷 / 06期

关键词：

Protein engineering; Protein expression; Antihypertensive peptides; Functional foods; Fusion protein; Modified protein; I-CONVERTING-ENZYME; HIGH-LEVEL EXPRESSION; ESCHERICHIA-COLI; BIOACTIVE PEPTIDES; INHIBITORY PEPTIDE; BLOOD-PRESSURE; SPECTROPHOTOMETRIC ASSAY; SOLUBLE EXPRESSION; ACIDIC-SUBUNIT; 11S GLOBULIN;

D O I：

10.1007/s00253-019-09633-1

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Hypertension is a worldwide health problem. It is the main cardiovascular risk factor and affects about 31% of the world's adult population. The drugs used to control hypertension may cause side effects; for this reason, there are many investigations focused on searching for alternatives to control or prevent this disease through diet. For example, many peptides have demonstrated antihypertensive effects. The insertion of bioactive peptides is a biotechnological implement used to improve the nutraceutical properties of proteins. This work reviews the current data on the insertion of antihypertensive peptides (AHPs) into food proteins, the systems used to produce the AHPs, the advantages and disadvantages between them, the parameters to produce them at major scales, and their potential applications in pharmacy and functional foods.

引用

页码：2493 / 2505

页数：13

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