贝类生物活性肽的研究进展
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摘要
中国是贝类养殖大国,贝类养殖年产量已连续多年位居世界首位。贝类因富含蛋白质而成为生物活性肽开发的良好基质。目前,贝类生物活性肽的研究与开发已经成为研究的热点。针对贝类生物活性肽的研究现状及存在的问题,综述了近年来国内外贝类生物活性肽的制备方法、分离纯化步骤及方法、结构特征和生物活性,期望能够为贝类生物活性肽的研究和开发利用提供信息支撑。
Shellfish is a kind of important marine animals with high protein content. China has the largest shellfish production in the world. Meanwhile, the protein of shellfish with low utilization and large output has given rise to a series of environmental and ecological problems. Due to the special living environment and species diversity, shellfish has peculiar bioactivity and diverse structure characteristics. The development of peptides of shellfish has become a research hotspot at home and abroad. The production, isolation and purification, structure and function evaluation of peptides derived from shellfish were comprehensively reviewed in this paper. Finally, the direction of the development of shellfish peptide is proposed.
Shellfish is a kind of important marine animals with high protein content. China has the largest shellfish production in the world. Meanwhile, the protein of shellfish with low utilization and large output has given rise to a series of environmental and ecological problems. Due to the special living environment and species diversity, shellfish has peculiar bioactivity and diverse structure characteristics. The development of peptides of shellfish has become a research hotspot at home and abroad. The production, isolation and purification, structure and function evaluation of peptides derived from shellfish were comprehensively reviewed in this paper. Finally, the direction of the development of shellfish peptide is proposed.
引文
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[37] 李影,巨芳,张艳华,等.生物活性多肽的分离纯化及其发展趋势[J].江苏调味副食品,2009,26(3):33-36,42.
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[39] 张艳萍,戴志远,张虹.紫贻贝酶解物中降血压肽的超滤分离[J].食品与发酵工业,2010,36(9):46-51.
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[42] 阎欲晓,粟桂娇,李小梅,等.文蛤蛋白抗氧化活性肽的研究[J].食品工业科技,2007(12):121-123.
[43] 汪秋宽,刘红丹,徐坚,等.牡蛎酶解液的抗氧化活性[J].中国水产科学,2007(2):295-300.
[44] 李彩.酶解海湾扇贝裙边制备抗氧化肽的研究[D].保定:河北农业大学,2013.
[45] 邱春江,陈慧.木瓜蛋白酶水解文蛤蛋白制备小分子肽及其抗氧化研究[J].食品科技,2008(3):180-182.
[46] LIU R,ZHU Y H,CHEN J,et al.Characterization of ACE inhibitory peptides from Mactra veneriformis hydrolysate by nano-Liquid chromatography electrospray ionization mass spectrometry(Nano-LC-ESI-MS)and molecular docking[J].Marine Drugs,2014,17(7):3917-3928.
[47] 邱娟,沈建东,翁凌,等.利用牡蛎制备ACE抑制肽的工艺优化[J].食品科学,2017,38(16):165-172.
[48] 牛瑞,孙谧,于建生,等.扇贝裙边酶解制备抗氧化肽的实验研究[J].中国水产科学,2011,18(1):214-221.
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[2] OLSEN R L,TOPPE J,KARUNASAGAR I.Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish [J].Trends in Food Science & Technology,2014(36):144-151.
[3] PADRAIGIN A,HARNEDY,RICHARD J,et al.Bioactive peptides from marine processing waste and shellfish:A review [J].Functional Foods,2012(4):6-24.
[4] MOHANTY D P,MOHAPTRA S,MISRA S,et al.Milk derived bioactive peptides and their impact on human health-A review [J].Biological Sciences,2016(23):577-583.
[5] LAURA S R,DANIEL M M,ELVIA C H,et al.Peptidomics for discovery,bioavailability and monitoring of dairy bioactive peptides [J].Food Research International,2014(63):170-181.
[6] ZHOU D Y,TANG Y,ZHU B W,et al.Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannailno) muscle [J].Food Chemistry,2012(132):815-822.
[7] BELWALT,DHYANIP,BHATTID,et al.Optimization extraction conditions for improving phenolic content and antioxidant activity in berberis asiatica fruits using response surface methodology [J].Food Chemistry,2016(207):115.
[8] CHANIOTI S,TZIA C.Optimization of ultrasound-assisted extraction of oil from olive pomace surface technology:oil recovery,unsaponifiable matter,total phenol content and antioxidant activity[J].Food Science and Technology,2017 (79):178-189.
[9] QIAN Z J,JUNG W K,KIM S K.Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin,Rana catesbeiana shaw [J].Bioresource Technology 2008,6(99):1690-1698.
[10] YU Z P,YIN Y G,ZHAO W Z,et al.Novel peptides derived from egg white protein inhibiting alpha-glucosidas [J].Food Chemistry,2011(129):1376-1382.
[11] UDENIGWE C C.Review:Bioinformatics approaches prospects and challenges of food bioactive peptide research[J].Trends in Food Science & Technology,2014(36):137-143.
[12] 田倩,吴燕燕,李来好,等.合浦珠母贝肉酶解液中抗氧化肽的分离及活性研究[J].食品科学,2011,32(S1):144-148.
[13] 刘晶晶,汤会芳,郭芝琳,等.河蚬肉抗氧化肽的分离及活性研究[J].食品工业科技,2016,37(4):169-172.
[14] 王一帆.扇贝加工副产物抗氧化活性肽的纯化及性质的研究[D].哈尔滨:哈尔滨工业大学,2017.
[15] HARNEDY P A,FITZGERALD R J.Bioactive peptides from marine processing waste and shellfish:A review [J].Journal of Functional Foods,2012(4):6-24.
[16] 李荣乔.菠萝蛋白酶酶解海湾扇贝裙边制备抗氧化肽的研究[D].保定:河北农业大学,2014.
[17] 刘媛,王健,牟建楼,等.海湾扇贝多肽提取工艺优化及其结构鉴定[J].中国食品学报,2015,15(8):108-114.
[18] 胡文婷,孙谧,王跃军.栉孔扇贝(Chlamys farreri)中抗氧化肽的分离纯化及性质研究[J].海洋与湖沼,2006(1):14-19.
[19] 崔金会.虾夷扇贝裙边水解蛋白的制备工艺与生物活性研究[D].青岛:中国科学院研究生院(海洋研究所),2012.
[20] 张惠婷,程文健,赵卉双,等.碱性蛋白酶酶解缢蛏制备多肽工艺[J].亚热带农业研究,2015,11(4):271-276.
[21] 张惠婷.缢蛏多肽的制备及其抗氧化性能[D].福州:福建农林大学,2016.
[22] 张惠婷,程文健,梁鹏,等.中性蛋白酶酶解缢蛏制备多肽工艺条件优化[J].食品工业科技,2015,36(17):202-205,210.
[23] 黄莹莹.固定化酶制备牡蛎ACE抑制肽及抗氧化肽[D].哈尔滨:哈尔滨工业大学,2013.
[24] 白仁奥.酶法制备文蛤活性多肽的研究[D].厦门:集美大学,2013.
[25] 冷波,陈芸芸,郑艺梅,等.胰蛋白酶酶解文蛤制备文蛤多肽的研究[J].漳州师范学院学报(自然科学版),2012,25(2):90-95.
[26] 杨永芳,丁国芳,杨最素,等.紫贻贝酶解多肽体外抗肿瘤活性研究[J].浙江海洋学院学报(自然科学版),2011,30(2):113-118.
[27] YANG Y F,YANG Z S,DING G F,et al.Study of the isolation and purification of antioxidative peptides from short necked clam,Ruditapes philippinarum[J].Chinese Archives of Traditional Chinese Medicine,2011(5):1069-1072.
[28] 粟桂娇,阎欲晓,覃洁.车螺肉酶解液中提取分离天然牛磺酸工艺[J].食品科学,2005,26(9):372-376.
[29] 姜威,李智博,赵前程.象拔蚌酶解制备抗氧化肽的工艺研究[J].安徽农业科学,2012,40(7):3976-3979.
[30] 张爽,朱蓓薇,董秀萍.不同分子质量鲍鱼外套膜酶解物抗氧化活性研究[J].食品与机械,2012,28(3):108-111.
[31] 欧柳舒,沈建东,翁凌.鲍鱼性腺小肽的制备及抗氧化活性的初步研究[J].集美大学学报(自然科学版),2014,19(1):13-19.
[32] 白鹤,赵前程,李伟,等.酶水解美洲帘蛤蛋白质及产物抗氧化活性初探[J].水产科学,2009,28(4):196-199.
[33] 陈冲,郑杰,于笛,等.响应面法优化四角蛤蜊酶解工艺条件[J].水产科学,2013,32(8):447-452.
[34] 张政委,刘旭辉,周俊峰,等.酶解马氏珠母贝肉制备降血压肽工艺条件优化[J].海洋科学,2008(8):25-29.
[35] 陈应运,于佳,胡迎芬,等.发酵法制备蛤蜊ACE抑制肽的菌种筛选[J].核农学报,2017,31(10):1986-1992.
[36] 刘姝,王淑军,房耀维,等.发酵法制备太平洋牡蛎水解液的功能特性及其抗氧化活性[J].水产科学,2013,32(11):641-645.
[37] 李影,巨芳,张艳华,等.生物活性多肽的分离纯化及其发展趋势[J].江苏调味副食品,2009,26(3):33-36,42.
[38] 付金霞.杂色蛤ACE抑制活性肽的制备及分离纯化[D].大连:大连海洋大学,2015.
[39] 张艳萍,戴志远,张虹.紫贻贝酶解物中降血压肽的超滤分离[J].食品与发酵工业,2010,36(9):46-51.
[40] 张莉莉.扇贝抗氧化活性肽的制备及其活性的研究[D].哈尔滨:哈尔滨工业大学,2013.
[41] 孙敬敬,刘慧慧,周世权,等.一种新型贻贝抗菌肽的分离纯化及鉴定[J].水生生物学报,2014,38(3):563-570.
[42] 阎欲晓,粟桂娇,李小梅,等.文蛤蛋白抗氧化活性肽的研究[J].食品工业科技,2007(12):121-123.
[43] 汪秋宽,刘红丹,徐坚,等.牡蛎酶解液的抗氧化活性[J].中国水产科学,2007(2):295-300.
[44] 李彩.酶解海湾扇贝裙边制备抗氧化肽的研究[D].保定:河北农业大学,2013.
[45] 邱春江,陈慧.木瓜蛋白酶水解文蛤蛋白制备小分子肽及其抗氧化研究[J].食品科技,2008(3):180-182.
[46] LIU R,ZHU Y H,CHEN J,et al.Characterization of ACE inhibitory peptides from Mactra veneriformis hydrolysate by nano-Liquid chromatography electrospray ionization mass spectrometry(Nano-LC-ESI-MS)and molecular docking[J].Marine Drugs,2014,17(7):3917-3928.
[47] 邱娟,沈建东,翁凌,等.利用牡蛎制备ACE抑制肽的工艺优化[J].食品科学,2017,38(16):165-172.
[48] 牛瑞,孙谧,于建生,等.扇贝裙边酶解制备抗氧化肽的实验研究[J].中国水产科学,2011,18(1):214-221.
[49] 吴体智,盛乃娟,杨丽,等.杂色蛤ACE抑制肽的分离鉴定与分子对接研究[J].食品工业科技,2016,37(19):153-156,161.
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