Biologicznie aktywne peptydy uwalniane z białek żywności

• Autorzy: Darewicz M. , Borawska J. , Minkiewicz P. , Iwaniak A. , Starowicz P.

Warianty tytułu

EN

Biologically active peptides released from food proteins

• Języki publikacji: PL

Abstrakty

PL

Białka żywności charakteryzują się wieloma właściwościami odżywczymi i biologicznymi. Biologicznie aktywne peptydy to fragmenty sekwencji aminokwasowych białek żywności, które stają się aktywne po uwolnieniu. Zwykle są one uwalniane podczas procesów trawienia, fermentacji (dzięki aktywności proteolitycznej mikroorganizmów) lub procesów enzymatycznych in vitro i wówczas mogą wpływać na zdrowie człowieka. Z białek żywności wyizolowano szereg peptydów bioaktywnych, w tym: inhibitory enzymu konwertującego angiotensynę, antyoksydacyjne, antymikrobiologiczne, antyamnezyjne, opioidowe, sensoryczne czy wiążące mikroelementy. Badane są także peptydy niekorzystnie oddziałujące na zdrowie człowieka, np. toksyczne dla osób chorych na celiakię. Obecnie kontynuowane są badania w celu wskazania nowych źródeł bioaktywnych peptydów, a także sposobów ich otrzymywania, biodostępności, aktywności biologicznej i mechanizmów działania. W artykule przedyskutowano sposoby otrzymywania bioaktywnych peptydów z białek żywności, wybrane rodzaje ich aktywności biologicznej oraz ich biodostępność.

EN

Food proteins are characterized by many nutritional and biological properties. The biologically active peptides are fragments of amino acid sequences of food proteins that become active upon release. Usually, they are released during the processes of gastrointestinal digestion and fermentation (through proteolytic activity of micro-organisms), or during the in vitro enzymatic processes and, then, they can affect human health. A number of bioactive peptides were isolated from food proteins including the following: angiotensin converting enzyme (ACE) inhibitors, antioxidants, antimicrobial peptides as well as antiamnestic, opioid, sensory, and micro-minerals binding peptides. Furthermore, those peptides are studied, which adversely affect human health, e.g. toxic to people with coeliac disease. Currently, research studies are carried on to identify new sources of bioactive peptides, to specify methods of producing them, and to determine their bioavailability, biological properties, and mechanisms of action. In the paper, there are discussed the methods of producing bioactive peptides from food proteins as are some selected types of their biological activity and their bioavailability.

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2015
• Tom: 22
• Numer: 3
• Opis fizyczny: s.26-41,bibliogr.

Twórcy

autor

Darewicz M.

• Katedra Biochemii Żywności, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie, pl.Cieszyński 1, 10-726 Olsztyn

autor

Borawska J.

• Katedra Biochemii Żywności, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie, pl.Cieszyński 1, 10-726 Olsztyn

autor

Minkiewicz P.

• Katedra Biochemii Żywności, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie, pl.Cieszyński 1, 10-726 Olsztyn

autor

Iwaniak A.

• Katedra Biochemii Żywności, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie, pl.Cieszyński 1, 10-726 Olsztyn

autor

Starowicz P.

• Katedra Biochemii Żywności, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie, pl.Cieszyński 1, 10-726 Olsztyn

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Identyfikatory

DOI

10.15193/zntj/2015/100/037