Bioactivity and Mechanism of Action of Natural Non-Protein Amino Acids: A Review of Recent Literature

doi:10.7506/spkx1002-6630-20181004-004

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (21): 251-259.doi: 10.7506/spkx1002-6630-20181004-004

• Reviews • Previous Articles Next Articles

Bioactivity and Mechanism of Action of Natural Non-Protein Amino Acids: A Review of Recent Literature

XU Kai, BI Jingjing, ZHANG Jihao

(1. State Key Laboratory Cultivation Base for Cell Differentiation Regulation, College of Life Sciences, Henan Normal University, Xinxiang 453007, China; 2. Henan Key Laboratory of Organic Functional Molecule and Drug Innovation, Collaborative Innovation Centre of Henan Province for Green Manufacturing of Fine Chemicals, School of Chemistry and Chemical Engineering, Henan Normal University, Xinxiang 453007, China)

Online:2019-11-15 Published:2019-12-02

Abstract

Abstract: As an important category of natural bioactive substances in foods and medicine, non-protein amino acids are characterized by abundant sources, varietal diversity and complex mechanism of action. Based on an extensive review of the literature, this article summarizes some non-protein amino acids that have a great impact on humans and have been investigated intensively so far. It reviews the biological sources, bioactivities and mechanisms of action of these amino acids. The aim is to present the application potential of such natural compounds in several fields such as agriculture, environmental science, food science, medicine and life science.

Key words: non-protein amino acids, natural product, biological activity

CLC Number:

TS201.2

XU Kai, BI Jingjing, ZHANG Jihao. Bioactivity and Mechanism of Action of Natural Non-Protein Amino Acids: A Review of Recent Literature[J]. FOOD SCIENCE, 2019, 40(21): 251-259.

[1]	CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun. A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety [J]. FOOD SCIENCE, 2021, 42(9): 328-335.
[2]	LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui. Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein [J]. FOOD SCIENCE, 2021, 42(8): 157-164.
[3]	LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu. Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review [J]. FOOD SCIENCE, 2021, 42(5): 262-270.
[4]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[5]	OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian. A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products [J]. FOOD SCIENCE, 2021, 42(17): 350-362.
[6]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.
[7]	GUO Qin, ZHANG Chunyan, PENG Kai, CAI Jiahui. Recent Progress in Plant-Derived Natural Products as Antibiotic Adjuvants [J]. FOOD SCIENCE, 2020, 41(23): 255-265.
[8]	LI Xue, SUO Keke, ZHANG Xiaomiao, YI Juanjuan, ZHU Jiaqing, ZHANG Liming, KANG Qiaozhen, HAO Limin, LU Jike. Recent Progress in Research on Bioactive Components and Starch of Lepidium meyenii [J]. FOOD SCIENCE, 2020, 41(19): 253-262.
[9]	GAO Yangyang, YAN Xiaohui, ZHU Chang, ZHANG Jialin, LIU Xuejun. Preparation, Structure Identification and In Vitro Biological Activity of Polysaccharide from Perccottus glenii Head [J]. FOOD SCIENCE, 2020, 41(18): 64-70.
[10]	QIAO Wenshu, ZHAO Haitian, YAO Lei. Advances in Understanding the Biological Activity of Lupinane-Type Pentacyclic Triterpenoids [J]. FOOD SCIENCE, 2020, 41(13): 235-241.
[11]	TIAN Yan, DENG Fangming, QING Zhixing, ZHAO Lingyan, PENG Pei. Advances in Understanding the Structure and Function of Glucosinolates in Brassicaceae [J]. FOOD SCIENCE, 2020, 41(1): 292-303.
[12]	CHEN Dandan, CHEN Ning, KOU Xianjuan. Natural Products Alleviate Alzheimer’s Disease through Regulating miRNA and the Autophagy Signal Pathway [J]. FOOD SCIENCE, 2019, 40(5): 295-302.
[13]	LIU Liyuan, CHEN Min, ZHAO Haitian, YAO Lei. Recent Advances in Understanding the Radioprotective Effect of Natural Products [J]. FOOD SCIENCE, 2018, 39(17): 269-274.
[14]	GUO Qin, BAI Jie, HE Yuxuan, TANG Chuanhui, CAO Qingguo, DONG Ying. Progress in Research on Natural Products in MicroRNA Regulation for Metabolic Syndrome Improvement [J]. FOOD SCIENCE, 2017, 38(9): 239-247.
[15]	HAN Miaomiao, YAO Juan, YI Yang, HUANG Fei, WANG Limei. Changes of Polysaccharides in Longan Pulp during Drying: Physicochemical Properties and Biological Activities [J]. FOOD SCIENCE, 2017, 38(21): 67-73.

Bioactivity and Mechanism of Action of Natural Non-Protein Amino Acids: A Review of Recent Literature

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments