期刊
NUTRIENTS
卷 14, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/nu14061188
关键词
legume proteins; nutraceuticals; structural properties; bioactive peptides; in vivo digestibility; health effects
资金
- Ministry of Agricultural, Alimentary and Forestry Policies (MiPAAF) [2019-2023]
The quality of legume crops has significant economic and health impact. Legume proteins and peptides have been found to possess anticarcinogenic, hypocholesterolemic, glucose-lowering, antioxidant, antimicrobial, and immunostimulant properties. Understanding the relationship between the structure and bioavailability of legume proteins and peptides is crucial for the development of their nutraceutical potential.
In the current climate of food security, quality aspects of legume crops have primary market economic and health impact. Legume proteins and peptides have been discovered to have a role far beyond supplying amino acids for growth and maintenance of body tissues. Several proteins (enzymatic inhibitors, lectins, storage globulins) and peptides derived from them (lunasin, hydrophobic peptides) have shown anticarcinogenic, hypocholesterolemic, glucose-lowering, antioxidant, antimicrobial, and immunostimulant properties. Further understanding of how structural features of legume proteins affect in vivo digestion and production of bioactive sequences represents a key step in the valorization of nutraceutical potentiality of legume proteins and peptides derived from them. In this work, the relationship between structure and bioavailability of protein and peptides are reviewed and discussed.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据