ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance.
ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance.
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DOI：
10.3390/nu10091259
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发表时间：
2018-09-07
期刊：
影响因子：
5.9
通讯作者：
Toldrá F
中科院分区：
文献类型：
--
作者：
Mora L;Gallego M;Toldrá F
肉类和肉制品被认为是血管紧张素I转换酶（ACEI）抑制肽的良好来源。生物活性肽的产生可以通过内源性肌肉酶在加工、胃肠道消化过程中的作用，或者在实验室或工业中在受控条件下使用商业酶来实现。为了证明生物活性肽在体内的积极健康作用，生物利用度研究是必要的，因为它们应该抵抗胃肠道消化，穿过肠道屏障，到达血流和靶器官。然而，为了更好地了解它们的作用、相互作用和生物利用度，有必要考虑食物基质的相互作用，并继续发展定量方法，以获得更多的数据，从而在生物活性肽领域取得进展，并确定它们对健康的影响。
Meat and meat products have been described as a very good source of angiotensin I converting enzyme (ACEI)-inhibitory peptides. The generation of bioactive peptides can occur through the action of endogenous muscular enzymes during processing, gastrointestinal digestion, or by using commercial enzymes in laboratory or industry under controlled conditions. Studies of bioavailability are necessary in order to prove the positive health effect of bioactive peptides in the body as they should resist gastrointestinal digestion, cross the intestinal barrier, and reach blood stream and target organs. However, in order to better understand their effect, interactions, and bioavailability, it is necessary to consider food matrix interactions and continue the development of quantitative methodologies in order to obtain more data that will enable advances in the field of bioactive peptides and the determination of their influence on health.
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