海藻衍生的蛋白质和:制备,虚拟查,促进健康的效果和工业应用
Lu Wang1,2, Lang Wang1, Xiaoze Liu1
1School of Food Science and Engineering, Hainan University, Haikou, P.R. China.
Critical reviews in food science and nutrition
|January 15, 2025
概括
海藻蛋白和提供了许多健康益处和工业应用. 酶解水和虚拟选是制备和识别这些功能性化合物的关键方法.
科学领域:
- 海洋生物技术 海洋生物技术
- 食品科学 食品科学 食品科学
- 生物化学 生化学
背景情况:
- 海藻是丰富的蛋白质来源,包括水解剂,生物活性, phycobiliproteins 和 lectins.
- 这些化合物表现出多样化的生物活性,在补充剂,功能性食品和制药中具有潜在的应用.
研究的目的:
- 审查海藻衍生的功能性的制备方法和虚拟选策略.
- 阐明它们的生物活动,作用机制和工业应用.
主要方法:
- 酶性水解被认为是最有效的制备方法.
- 计算虚拟选被强调为评估的有价值策略.
主要成果:
- 海藻蛋白和具有显著的健康益处,包括抗糖尿病,抗高血压,抗炎症,抗肥胖,抗癌和抗微生物活性.
- 具有芳香/疏水氨基酸的低分子量对生物活性至关重要.
- 这些化合物显示出在食品,药品和食品防腐剂中的广泛使用潜力.
结论:
- 海藻衍生的蛋白质和是有前途的功能成分,具有多样化的生物活性.
- 有效的准备和选方法对于利用它们的潜力至关重要.
- 它们为促进健康的产品和工业应用提供了一个可持续的来源,潜在的副作用较少.
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