Recent Progress in Meat-Derived Bioactive Peptides and In Silico Analytical Techniques for Them
TANG Xingyu, HU Lin, WU Zhongqin, ZHOU Mingxi, ZHONG Aiai, WANG Yuwen, LIAO Yiyang, TIAN Xing, WANG Yuanliang
1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.College of Pharmacy, Hunan University of Chinese Medicine, Changsha 401208, China
Abstract：Meat and meat processing by-products contain a variety of proteins, which can be used to produce various bioactive peptides that are beneficial to the human body after enzymatic hydrolysis, microbial fermentation or gastrointestinal digestion, such as antihypertensive peptide (angiotensin converting enzyme inhibitory peptide), antioxidant peptide, antibacterial peptide, and dipeptidyl peptidase Ⅳ inhibitory peptide. Although increasing attention has been paid to the bioactivities of peptides, extraction and screening of peptides are still limited by the existing purification and identification techniques. In silico analysis can characterize the potential of proteins as precursors of bioactive peptides, simulate proteolysis catalyzed by enzymatic or chemical action, and predict the activity of peptide sequences and their chemical properties. In this paper, bioactive peptides derived from meat proteins are reviewed, as well as the application of in silico analytical techniques in the separation and identification of bioactive peptides.
2020, Vol. 34 
