Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects
Abstract Sea cucumber is a precious and nutritious food with abundant protein and other bioactive compounds, among which sea cucumber peptide (SCP) exhibits many beneficial functions. Although research on the development of SCP is attracting more attention, the ability to translate these new finding...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-03-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.196 |
| _version_ | 1827978698544906240 |
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| author | Jiacong Man A. M. Abd El‐Aty Zuzhe Wang Mingqian Tan |
| author_facet | Jiacong Man A. M. Abd El‐Aty Zuzhe Wang Mingqian Tan |
| author_sort | Jiacong Man |
| collection | DOAJ |
| description | Abstract Sea cucumber is a precious and nutritious food with abundant protein and other bioactive compounds, among which sea cucumber peptide (SCP) exhibits many beneficial functions. Although research on the development of SCP is attracting more attention, the ability to translate these new findings into industrial practice and new products remains immature. This review summarizes the production and characterization of SCP and emphasizes recent advances in its bioactive properties, including antioxidative, angiotensin‐I converting enzyme‐inhibitory, immunomodulatory, anticancer, antifatigue, and neuroprotective effects. Meanwhile, the challenges and prospects of SCP development have been discussed in both scientific research and commercialization. SCP shows great potential in health promotion, yet several challenges need to be solved: the validation of health claims, clarification of its mechanisms, innovations to boost its bioavailability, and improvement of industrial production and sensory properties of end‐products. Hopefully, this information will provide a comprehensive perspective on developing SCP nutraceuticals and functional foods. |
| first_indexed | 2024-04-09T21:24:54Z |
| format | Article |
| id | doaj.art-74543a195f4e4edf886c5e3f2d8b20f4 |
| institution | Directory Open Access Journal |
| issn | 2643-8429 |
| language | English |
| last_indexed | 2024-04-09T21:24:54Z |
| publishDate | 2023-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Frontiers |
| spelling | doaj.art-74543a195f4e4edf886c5e3f2d8b20f42023-03-27T16:55:06ZengWileyFood Frontiers2643-84292023-03-014113116310.1002/fft2.196Recent advances in sea cucumber peptide: Production, bioactive properties, and prospectsJiacong Man0A. M. Abd El‐Aty1Zuzhe Wang2Mingqian Tan3School of Mechanical Engineering and Automation Dalian Polytechnic University Dalian Liaoning ChinaDepartment of Pharmacology, Faculty of Veterinary Medicine Cairo University Giza EgyptDalian Blue Peptide Technology Research & Development Co., Ltd. Liaoning ChinaAcademy of Food Interdisciplinary Science Dalian Polytechnic University Dalian Liaoning ChinaAbstract Sea cucumber is a precious and nutritious food with abundant protein and other bioactive compounds, among which sea cucumber peptide (SCP) exhibits many beneficial functions. Although research on the development of SCP is attracting more attention, the ability to translate these new findings into industrial practice and new products remains immature. This review summarizes the production and characterization of SCP and emphasizes recent advances in its bioactive properties, including antioxidative, angiotensin‐I converting enzyme‐inhibitory, immunomodulatory, anticancer, antifatigue, and neuroprotective effects. Meanwhile, the challenges and prospects of SCP development have been discussed in both scientific research and commercialization. SCP shows great potential in health promotion, yet several challenges need to be solved: the validation of health claims, clarification of its mechanisms, innovations to boost its bioavailability, and improvement of industrial production and sensory properties of end‐products. Hopefully, this information will provide a comprehensive perspective on developing SCP nutraceuticals and functional foods.https://doi.org/10.1002/fft2.196ACE inhibitory activityantioxidant activitybioactive peptidefunctional propertiesneuroprotective activitysea cucumber peptide |
| spellingShingle | Jiacong Man A. M. Abd El‐Aty Zuzhe Wang Mingqian Tan Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects Food Frontiers ACE inhibitory activity antioxidant activity bioactive peptide functional properties neuroprotective activity sea cucumber peptide |
| title | Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects |
| title_full | Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects |
| title_fullStr | Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects |
| title_full_unstemmed | Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects |
| title_short | Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects |
| title_sort | recent advances in sea cucumber peptide production bioactive properties and prospects |
| topic | ACE inhibitory activity antioxidant activity bioactive peptide functional properties neuroprotective activity sea cucumber peptide |
| url | https://doi.org/10.1002/fft2.196 |
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