Functional peptides for food applications

食品应用的功能性肽

• 批准号: 121822-2011
• 负责人: LiChan, Eunice
• 金额: $ 2.26万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=569231
• 关键词: Functional; peptides; food; applications

Food proteins play a fundamental role in human health, providing essential amino acids for growth and maintenance, as well as peptides with biological activities that confer physiological benefits beyond nutrition. In recent years, there has been tremendous interest to develop bioactive peptides and protein hydrolysates as functional food ingredients to enhance human health and reduce risk of disease. However, there is a paucity of research to explore additional benefits that peptides and protein hydrolysates may confer in terms of "techno-functional" properties that contribute to product stability, sensory and textural quality. Our ongoing research has revealed that protein hydrolysates from fish (FPH) and other proteins contain bioactive peptides that may contribute to management of hypertension, oxidative stress, and type 2 diabetes. In addition, these hydrolysates also show promising techno-functional (e.g.cryoprotectant, water-holding and taste enhancing) properties. The objective of the proposed research will be to gain deeper insight into the potential of FPH as a source of bioactive peptides, as ingredients to enhance quality of frozen seafood products, and as an innovative approach to reduce salt (sodium) content of foods. Fundamental research on the physico-chemical properties and interactions of peptides and amino acids in hydrolysates with protein or other components in food systems will be conducted to elucidate the mechanism of their functionality. The knowledge gained from the proposed research should provide important insights and identify research priorities pertinent to establishing a new paradigm of developing functional peptides for food applications, not only for their bioactivity but also to enhance food quality and stability, and to meet the demand for healthier foods such as low-sodium products. The research program will also provide valuable learning opportunities for highly qualified personnel (students, postdoctoral fellows) in the area of functional peptides and proteins.

食物蛋白在人类健康中发挥着重要作用，提供生长和维持必需的氨基酸，以及具有生物活性的肽，可赋予营养以外的生理益处。近年来，人们对开发生物活性肽和蛋白质水解物作为功能性食品成分以增强人类健康和降低疾病风险产生了极大的兴趣。然而，很少有研究来探索肽和蛋白质水解产物在有助于产品稳定性、感官和质地质量的“技术功能”特性方面可能带来的额外好处。 我们正在进行的研究表明，鱼蛋白水解物 (FPH) 和其他蛋白质含有生物活性肽，可能有助于控制高血压、氧化应激和 2 型糖尿病。此外，这些水解产物还显示出有前景的技术功能（例如冷冻保护剂、保水性和味道增强）特性。 拟议研究的目的是更深入地了解 FPH 作为生物活性肽来源、作为提高冷冻海鲜产品质量的成分以及作为降低食品盐（钠）含量的创新方法的潜力。将针对水解产物中的肽和氨基酸与食品系统中的蛋白质或其他成分的物理化学性质以及相互作用进行基础研究，以阐明其功能机制。 从拟议的研究中获得的知识应提供重要的见解并确定与建立开发食品应用功能性肽的新范式相关的研究重点，不仅是为了其生物活性，而且是为了提高食品质量和稳定性，并满足对低钠产品等更健康食品的需求。该研究项目还将为功能性肽和蛋白质领域的高素质人员（学生、博士后）提供宝贵的学习机会。