Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect
Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Pepti...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/7/846 |
| _version_ | 1797563891523256320 |
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| author | Anna Jakubczyk Monika Karaś Kamila Rybczyńska-Tkaczyk Ewelina Zielińska Damian Zieliński |
| author_facet | Anna Jakubczyk Monika Karaś Kamila Rybczyńska-Tkaczyk Ewelina Zielińska Damian Zieliński |
| author_sort | Anna Jakubczyk |
| collection | DOAJ |
| description | Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Peptides have many properties, including antihypertensive, antioxidant, antimicrobial, anticoagulant, and chelating effects. They are also responsible for the taste of food or for the inhibition of enzymes involved in the development of diseases. The scientific literature has described many peptides with bioactive properties obtained from different sources. Information about the structure, origin, and properties of peptides can also be found in many databases. This review will describe peptides inhibiting the development of current diseases, peptides with antimicrobial properties, and new alternative sources of peptides based on the current knowledge and documentation of their bioactivity. All these issues are part of modern research on peptides and their use in current health or technological problems in food production. |
| first_indexed | 2024-03-10T18:49:36Z |
| format | Article |
| id | doaj.art-9b96b5b0cc994143aae925880fda1947 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:49:36Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9b96b5b0cc994143aae925880fda19472023-11-20T05:17:12ZengMDPI AGFoods2304-81582020-06-019784610.3390/foods9070846Current Trends of Bioactive Peptides—New Sources and Therapeutic EffectAnna Jakubczyk0Monika Karaś1Kamila Rybczyńska-Tkaczyk2Ewelina Zielińska3Damian Zieliński4Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, PolandDepartment of Environmental Microbiology, University of Life Sciences in Lublin, 20-069 Lublin, PolandDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, PolandDepartment of Animal Ethology and Wildlife Management, University of Life Sciences in Lublin, 20-950 Lublin, PolandGenerally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Peptides have many properties, including antihypertensive, antioxidant, antimicrobial, anticoagulant, and chelating effects. They are also responsible for the taste of food or for the inhibition of enzymes involved in the development of diseases. The scientific literature has described many peptides with bioactive properties obtained from different sources. Information about the structure, origin, and properties of peptides can also be found in many databases. This review will describe peptides inhibiting the development of current diseases, peptides with antimicrobial properties, and new alternative sources of peptides based on the current knowledge and documentation of their bioactivity. All these issues are part of modern research on peptides and their use in current health or technological problems in food production.https://www.mdpi.com/2304-8158/9/7/846bioactive peptidesantioxidantmetabolic syndromepeptide inhibitorsantimicrobial peptidespeptides from edible insects |
| spellingShingle | Anna Jakubczyk Monika Karaś Kamila Rybczyńska-Tkaczyk Ewelina Zielińska Damian Zieliński Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect Foods bioactive peptides antioxidant metabolic syndrome peptide inhibitors antimicrobial peptides peptides from edible insects |
| title | Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect |
| title_full | Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect |
| title_fullStr | Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect |
| title_full_unstemmed | Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect |
| title_short | Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect |
| title_sort | current trends of bioactive peptides new sources and therapeutic effect |
| topic | bioactive peptides antioxidant metabolic syndrome peptide inhibitors antimicrobial peptides peptides from edible insects |
| url | https://www.mdpi.com/2304-8158/9/7/846 |
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