文章基本信息

标题：Antioxidant and antihypertensive protein hydrolysates in fish products – a review
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作者：Klaudia Korczek ; Joanna Tkaczewska ; Władysław Migdał 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2018
卷号：36
期号：3
页码：195-207
DOI：10.17221/283/2017-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：Fish proteins are a good source of bioactive peptides (BAPs). Such BAPs are derived through enzymatic hydrolysis of food proteins and can potentially by applied as health-promoting factors against chronic non-communicable diseases (NCDs), including arterial hypertension, cardiovascular disease and obesity. Antihypertensive and antioxidant BAPs derived from fish could represent a good alternative to synthetic drugs. This article reviews the literature on BAPs derived from fish and fish products, with an emphasis on antihypertensive and antioxidant properties and the impact of technological processes on the activity of BAPs. The review shows that BAPs isolated from fish exhibit quite good stability when applied under moderate physical conditions and after simulated in vitro digestion. Processing can increase the susceptibility of peptides to digestion in the digestive tract as well as improving absorption and immune system responses. Therefore, it is important to determine the optimal conditions under which proteins (and peptides) can be processed in order to maintain their bioactivity. Future research efforts on BAPs should be directed towards an elucidation of their activity after technological processes.
关键词：bioactivity; functional food; fish protein hydrolysates; marine bioactive peptides; stability; technological process