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Formación de péptidos bioactivos derivados de plantas durante la digestión gastrointestinal simulada: una revisión
Stefania Iametti1, Alessandra Bordoni2,3, Mattia Di Nunzio1
1Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan, Italy.
BioFactors (Oxford, England)
|August 21, 2025
Resumen
Las proteínas vegetales producen péptidos bioactivos con efectos antioxidantes, antihipertensivos y antidiabéticos. Esta revisión sintetiza la investigación sobre péptidos bioactivos derivados de plantas, destacando sus beneficios para la salud y las direcciones de investigación futuras.
Área de la Ciencia:
- Ciencias de la alimentación
- La bioquímica nutricional
- Gastronomía molecular
Sus antecedentes:
- Las dietas a base de plantas son cada vez más populares debido a su densidad de nutrientes y potencial para reducir el riesgo de enfermedades crónicas.
- Las proteínas vegetales se pueden descomponer en péptidos bioactivos durante la digestión, ofreciendo varios beneficios para la salud.
- Las revisiones existentes sobre péptidos bioactivos se centran principalmente en los alimentos de origen animal, dejando las fuentes de origen vegetal poco exploradas.
Objetivo del estudio:
- Revisar sistemáticamente la literatura sobre los péptidos bioactivos liberados de los alimentos de origen vegetal.
- Para analizar las bioactividades de los péptidos bioactivos de origen vegetal.
- Identificar las lagunas de investigación y las direcciones futuras en la investigación de péptidos bioactivos vegetales.
Principales métodos:
- Revisión sistemática de la literatura de los estudios que informan sobre la liberación de péptidos bioactivos de los productos y ingredientes alimenticios de origen vegetal.
- Análisis de los datos de digestión in vitro siguiendo el protocolo INFOGEST.
- Evaluación de las actividades y funcionalidades biológicas comunicadas de los péptidos derivados de plantas.
Principales resultados:
- La mayoría de los péptidos bioactivos derivados de plantas exhiben actividades antioxidantes, antihipertensivas y antidiabéticas.
- La revisión identificó las principales fuentes vegetales y métodos de procesamiento que influyen en la liberación de péptidos y la bioactividad.
- Existen lagunas significativas en la comprensión de las relaciones estructura-función y los efectos in vivo de los péptidos bioactivos vegetales.
Conclusiones:
- Los alimentos de origen vegetal son una fuente prometedora de péptidos bioactivos con importantes beneficios para la salud.
- Se necesita más investigación para dilucidar las relaciones estructura-función y optimizar la liberación de estos péptidos.
- Comprender la digestión de las proteínas vegetales puede mejorar su papel como fuentes de péptidos bioactivos beneficiosos.
Palabras clave:
Acero en suspensiónEl DPP-IVInformación de la Comisiónel antioxidantePéptidos bioactivosdigestión in vitroAlimentos para plantasProteínas vegetalesMás Videos Relacionados
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