Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism

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外文摘要：Hyperuricemia,a metabolic disorder related to uric acid metabolism dysregulation,has become a common metabolic disease worldwide,due to changes in lifestyle and dietary structure.In recent years,owing to their high activity and few adverse effects,food-derived active peptides used as functional foods against hyperuricemia have attracted increasing attention.This article aims to focus on the challenge associated with peptide-specific preparation methods development,functional components identification,action mechanism(s)clarification,and bioavailability improvement.The current review proposed recent advances in producing the food-derived peptides with high anti-hyperuricemia activity by protein source screening and matched enzymatic hydrolysis condition adjusting,increased the knowledge about strategies to search anti-hyperuricemia peptides with definite structure,and emphasized the necessity of combining computer-aided approaches and activity evaluations.In addition,novel action mechanism mediated by gut microbiota was discussed,providing different insights from classical mechanism.Moreover,considering that little attention was paid previously on the structure-activity relationships of anti-hyperuricemia peptides,we collected the sequences from published studies and make a preliminary summary about the structure-activity relationships,which in turn provided guides for enzymatic hydrolysis optimization and bioavailability improvement.Hopefully,this article could promote the development,application and commercialization of food-derived anti-hyperuricemia peptides in the future.

外文关键词：

HyperuricemiaPeptideEnzyme hydrolysisMechanismStructure-activity relationshipBioavailability

作者：

Yanxin Wang、Mingxia Ma、Yumeng Huang、Siqing Fan、Jie Peng、Shiming Li、Xiurong Su、Yanbo Wang、Chenyang Lu

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作者单位：

State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products and School of Marine Science,Ningbo University,Ningbo 315211,China

Department of Food Science,Rutgers University,New Brunswick,NJ 08901,USA

College of Life Sciences,Huanggang Normal University,Huanggang 438000,China

School of Food and Health,Beijing Technology and Business University,Beijing 100048,China

Food Safety Key Laboratory of Zhejiang Province,School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China

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基金：

National Natural Science Foundation China国家重点研发计划Fundamental Research Funds for the Provincial Universities of ZhejiangK.C.Wong Magna Fund of Ningbo University

项目编号：

322701152018YFD0901102SJLY2021015

出版年：

2024

DOI：

10.26599/FSHW.2022.9250149

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(4)

参考文献量97