食品科学

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食源性蛋白中免疫活性肽的研究进展

程 媛,曹 慧*,徐 斐,于劲松   

  1. 上海理工大学医疗器械与食品学院,上海 200093
  • 出版日期:2015-09-15 发布日期:2015-09-11

Recent Progress in Food-Derived Immunoactive Peptides

CHENG Yuan, CAO Hui*, XU Fei, YU Jinsong   

  1. School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
  • Online:2015-09-15 Published:2015-09-11

摘要:

食物源免疫活性肽是从食源性蛋白水解物中获得的对人体免疫系统具有调节作用的肽段,常来源于酪蛋白、乳铁蛋白、鱼贝类蛋白、小麦蛋白、大米蛋白及大豆蛋白等食源性蛋白。到目前为止,国内外的研究者已对食物源免疫活性肽的结构、作用机制做了大量研究,并将其应用于动物实验或临床研究,取得了显著效果。因而,本文对食源性免疫活性肽的结构和机理进行了综述。

关键词: 食物蛋白, 免疫活性肽, 活性机理

Abstract:

Food-derived immunoactive peptides have a variety of regulatory functions in the human immune system. They
are generally derived from casein, lactoferrin, fish and shellfish protein, wheat protein, rice protein and soybean protein. To
date, researchers have conducted a large number of studies on their structures, action mechanisms and applications in animal
experiments as well as in clinical research. Remarkable achievments have been made in this area. In this review paper, we
elucidate the structures and action mechanisms of food-derived immunoactive peptides.

Key words: food protein, immunoactive peptides, action mechanism

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