เปปไทด์ที่ได้จากอาหารต่อการออกฤทธิ์ทางชีวภาพ : ประโยชน์ต่อสุขภาพ Effect of peptides derived from food on bioactive : health benefit
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已出版:
6月 22, 2023
关键词:
เปปไทด์, แหล่งของเปปไทด์, ฤทธิ์ทางชีวภาพ, peptides, sources of peptides, bioactive peptides
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摘要
Proteins in foods are not only nutrients, but also biochemicals function that promote health. Moreover, the biochemical activities of proteins are presented by peptide sequences coded in the parent protein which become active when cleaved intact. Bioactive peptides are products from protein hydrolysates and show various activities, e.g., the nervous, immune and digestive systems. But peptides are different from synthetic medicine because they have no side effect on the body’s system. They are a good choice for medicine. For the activities, a lot of research has been studying the effects of bioactive peptides on these health problems, such as antioxidant, antihypertension, anti-inflammatory, reduced cholesterol level and anti-diabetic. Furthermore, this article reveals the sources of peptides in food proteins of advantage for consumers.
Keywords : peptides, sources of peptides, bioactive peptides
บทคัดย่อ
โปรตีนในอาหารไม่เพียงแต่ทำหน้าที่เป็นสารอาหาร แต่ยังทำหน้าที่ในเชิงชีวเคมีที่ทำหน้าที่ในการส่งเสริมสุขภาพ โดยสมบัติเชิงชีวเคมีของโปรตีนส่วนใหญ่นั้นเกี่ยวข้องกับลำดับของสายเปปไทด์ที่ได้จากการแยกโมเลกุลของโปรตีน เปปไทด์ที่ออกฤทธิ์ทางชีวภาพถือเป็นผลิตภัณฑ์ที่ได้จากการย่อยโปรตีนที่มีฤทธิ์ต่อการทำงานของระบบประสาท ระบบภูมิคุ้มกัน และระบบย่อยอาหาร แต่เปปไทด์ต่างจากยาสังเคราะห์ คือ ไม่มีผลข้างเคียงต่อระบบต่าง ๆ ในร่างกาย ซึ่งข้อดีนี้จึงทำให้เปปไทด์เป็นทางเลือกที่ดีในการใช้รักษาโรค เนื่องจากสมบัติดังกล่าวมีการศึกษาและยังคงศึกษาอยู่ในแง่ประโยชน์ของการนำเปปไทด์ที่ออกฤทธิ์ทางชีวภาพมาแก้ไขปัญหาด้านสุขภาพ เช่น การใช้เป็นสารในการต้านอนุมูลอิสระ ลดความดันโลหิตสูง ลดการอักเสบ ลดระดับคอเลสเตอรอล และลดอาการโรคเบาหวาน เป็นต้น อีกทั้งบทความนี้ยังกล่าวถึงแหล่งของเปปไทด์ในอาหารที่รับประทานในแต่ละวัน เพื่อเป็นประโยชน์ต่อผู้บริโภค
คำสำคัญ : เปปไทด์ แหล่งของเปปไทด์ ฤทธิ์ทางชีวภาพ
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栏目
บทความวิชาการ (Review Articles)
参考
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30. Lafarga T, Hayes M. Effect of pre-treatment on the generation of dipeptidyl peptidase IV and prolylendopeptidase-inhibitory hydrolysates from bovine lung. Irish J. Agric. Food Res. 2017;56(1):12-24.
31. Li Y, Sadiq FA, Liu TJ, Chen JC, He GQ. Purification and identification of novel peptide with inhibitory effect against angiotensin I-converting enzyme and optimization of process conditions in milk fermented with the yeast Klugveromyces marxiznus. J. Funct. Foods. 2015;16:278-288.
32. Chaves-López C, Serio A, Paparella A, Martusceli M, Coretti A, Tofalo R, et al. Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk. Food Microbiol. 2014;42:117-121.
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2. González-Montoya M, Hernández-Ledesma B, Mora-Escobebo R, Martínez-Villaluenga C. Bioactive peptides from germinated soybean with anti-diabetic potential by inhibition of dipeptidyl peptidase-IV, α-amylase and α-glucosidase enzyme. Int. J. Mol. Sci. 2018;19(10):2883.
3. Liao W, Fan H, davidge ST, Wu J. Egg white-derived antihypertensive peptide IRW (Ile-Arg-Trp) reduces blood pressure in spontaneously hypertensive rat via the ACE2/Ang (1-7)/ Mas receptor axis. Mol. Nutr. Food Res. 2019;63(9):1900063.
4. Capriotti AL, Caruso G, Cavaliere C, Samperi R, Ventura S, Chiozzi RZ, et al. Identification of potential bioactive peptides generated by simulated gastrointestinal digestion of soybean seeds and soy milk proteins. J. Food Composy. Anal. 2015;44:205-213.
5. นลิน วงศ์ขัตติยะ, ปิยะนุช เนียมทรัพย์. โปรตีนและการประยุกต์ใช้ทางการแพทย์. [เอกสารประกอบการสอน ชว 444 เทคโนโลยีโปรตีน]. เชียงใหม่: มหาวิทยาลัยแม่โจ้; 2558.
6. Rizzello CG, Tagliazucchi D, Babini E, Rutella GS, Saa DLT, Gianotti A. Bioactive peptides from vegetable food matrices, research trends and novel biotechnologies for synthesis and recovery. J. Funct. Foods. 2016;27:549-569.
7. Wang X, Chen H, Fu X, Li S, Wei J. A novel antioxidant and ACE inhibitory peptide from rice bran protein: Biochemical characterization and molecular docking study. LWT-Food Sci Technol. 2017;75:93-99.
8. Daliri EBM, OH DH, Lee BH. Bioactive peptides. Foods. 2017;6(5):32.
9. Korhonen H, Pihlanto A. Food-derived bioactive peptides opportunities for designing for designing future foods. Curr. Pharm. Des. 2003;9(16):1297-1308.
10. Pihlanto A, Korhonen H. Bioactive proteins and proteins. Adv Food Nutr Res. 2003;47:175-276.
11. Kitts D, Weiler K. Bioactive proteins and peptides from food sources, Application of bioprocesses used in isolation and recovery. Curr. Pharm. Des. 2003;9(16):1309-1323.
12. Shahidi F, Zhong Y. Bioactive peptides. J. AOAC Int. 2008;91:914-931.
13. Nourmohammadi E, Mahoonak AS. Health implications of bioactive peptides: A review. Int J Vitam Nutr Res. 2019;88(5-6):319-343.
14. Rutherfurd-Markwick KJ. Food proteins as a source of bioactive peptides with diverse functions. Br. J. Nutr. 2012;108:S149-S157.
15. Aluko RE. Antihypertensive properties of plant-derived inhibitors of angiotensin I-converting enzyme activity review. Recent Progress in Medicinal Plants. 2008;4:541-561.
16. Lee JH, Moon SH, Kim HS, Park E, Ahn Du, Paik HD. Antioxidant and anticancer effects of functional peptides from ovotranferin hydrolysates. J. Sci. Food Agric. 2017;97(14):4857-4864.
17. Korhonen H, Pihlanto A. Bioactive peptides: Production and functionally. Int. Dairy J. 2006;16(9):945-960.
18. Kristinsson H, Rasco B. Fish protein hydrolysates: Production, biochemical and functional properties. Crit Rev Food Sci Nutr. 2000;40(1):43-81.
19. Udenigwe CC, Aluko RE. Food protein-derived bioactive peptides: Production, processing and potential health benefit. J. Food Sci. 2012;77(1):11-24.
20. Gobbetti M, Ferranti P, Smacchi E, Goffredi F, Addeo F. Production of angiotensin-I converting-enzyme-inhibitory peptide in fermented milks started by Lactobacillus debrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4. Appl. Environ. Microbiol. 2000;66:3898-3904.
21. EI-Fattah AMA, Sakr SS, EI-Dieb SM, EI-Kashef HA. Bioactive peptides with ACE-I and antioxidant activity produced from milk proteolysis. Int. J. Food Prop. 2017;20(1):3003-3042.
22. ณัฐวุฒิ ส่งแสง. การผลิตสารปรุงแร่งกลิ่นรสทะเลจากโปรตีนไฮโดรไลเซตกากถั่วเขียวโดยเอนไซม์โปรติเอส [ปริญญาวิทยาศาสตรมหาบัณฑิต]. กรุงเทพฯ: มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี; 2550.
23. Kaye GI, Weber PB, William MW. Alkaline hydrolysis [Internet]. Press; 2004 [cited 2022 March 22]. Available from: http://www.google.co.th/alkalinehydrolysis.html
24. Lahl WJ, Windstaff DA. Spices and seasonings: hydrolysed proteins. In: Proceedings of the 6th SIFST symposium on food ingredients applications, status and safety; Singapore. Singapore institute of food science and technology, 1989; p.5-65.
25. Onuh JO, Giroih AT, Aluko RE, Aliani M. In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions. Food Chem. 2014;150:366-373.
26. Subramaniyam R, Vimala R. Solid state and submerged fermentation for the production of bioactive substances: A comparative study. Int J Sci Natu. 2012;3(3):480-486.
27. Melini F, Melini V, Luziatelli F, Ficca AG, Maurizio R. Health-promoting components in fermented foods: an up-to-date systematic review. 2019;11(5):1189.
28. พิมพ์เพ็ญ พรเฉลิมพงศ์, นิธิยา รัตนาปนนท์. Generally Recognized as Safe / GRAS. 2566. [อินเทอร์เน็ต]. [เข้าถึงเมื่อ 14 ก.พ. 2566]. เข้าถึงได้จาก: https://www.foodnetworksolution.com/wiki.word/1012/generally-recognized-as-safe-gras
29. Hernández-Ledesma B, Del Mar Contreras M, Recio L. Antihypertensive peptides: Production, bioavailability and incorporation into foods. Adv. Colloid Interface Sci. 2011;165(1):23-35.
30. Lafarga T, Hayes M. Effect of pre-treatment on the generation of dipeptidyl peptidase IV and prolylendopeptidase-inhibitory hydrolysates from bovine lung. Irish J. Agric. Food Res. 2017;56(1):12-24.
31. Li Y, Sadiq FA, Liu TJ, Chen JC, He GQ. Purification and identification of novel peptide with inhibitory effect against angiotensin I-converting enzyme and optimization of process conditions in milk fermented with the yeast Klugveromyces marxiznus. J. Funct. Foods. 2015;16:278-288.
32. Chaves-López C, Serio A, Paparella A, Martusceli M, Coretti A, Tofalo R, et al. Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk. Food Microbiol. 2014;42:117-121.
33. Sanchez A, Vaquez A. Bioactive peptide: A review. Food Qual. Saf. 2017;1:29-46.
34. Pihlanto A. Antioxidant peptides derived from milk proteins. Int. Dairy J. 2006;16(11):1306-1313.
35. Mada SB, Reddi S, Kumar N, Kapila S, Kapila R, Trivedi R, et al. Antioxidative peptide from milk exhibits antiosteopenic effects through inhibition of oxidative damage and bone-resorbing cytokines in ovariectomized rat. Nutr. 2017;43-44: 1-31.
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