食源性抗血栓活性肽的研究进展

摘要/Abstract

摘要： 血栓性疾病是指血栓形成和血栓栓塞两种病理过程所引起的疾病。近年来世界范围内血栓栓塞性疾病的发病率显著上升，同时伴随着患者死亡率的增加，已经对人类的生命健康造成严重威胁。自古以来抗凝血就是防治止栓性疾病的重要思路，但目前临床使用抗凝剂出现了药物耐受性以及药物副作用的情况。鉴于食源性生物活性肽具有生物利用率高、安全性的优点，在血栓性疾病的防治中有着广阔的研究前景。本文就国内外报道的食源性抗血栓活性肽的来源、制备、分离纯化、鉴定、抗凝血活性与机制研究进行归纳总结，探讨食源性抗血栓的研究进展，以期为食源性抗血栓肽及研制新型抗凝剂的未来发展提供参考。

关键词: 血栓性疾病, 食源性抗血栓肽, 抗凝血, 活性评价, 作用机制

Abstract: Thrombotic disease refers to the disease caused by thrombosis and thromboembolism. In recent years, the incidence rate of thromboembolic diseases in the world has increased significantly, and with the increase of patient mortality, it has posed a serious threat to human life and health. Anticoagulant has been an important way to prevent and treat thrombotic diseases since ancient times. However, drug tolerance and side effects of anticoagulant have appeared in clinical use. In view of the advantages of high bioavailability and safety of food derived bioactive peptides, which have broad research prospects in the prevention and treatment of thrombotic diseases, this paper summarizes the source, preparation, purification, identification, anticoagulant activity and mechanism of food derived antithrombotic peptides reported at home and abroad, In order to provide a reference for the future development of food derived antithrombotic peptides and new anticoagulants.

Key words: Thrombotic disease, Food derived antithrombotic peptide, Anticoagulant, Activity evaluation, Mechanism of action

中图分类号:

TS201.4

李汉琪王治军郑清瑶曹文红陈忠琴林海生高加龙郑惠娜. 食源性抗血栓活性肽的研究进展[J]. 食品科学, 0, (): 0-0.

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