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Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review

文献类型： 外文期刊

作者： Wang, Bo 1 ; Xie, Ningning 4 ; Li, Bo 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing, Peoples R China

2.South China Univ Technol, Sch Food Sci & Engn, Guangzhou, Guangdong, Peoples R China

3.South China Inst Collaborat Innovat, Dongguan, Peoples R China

4.Anhui Acad Agr Sci, Inst Agroprod Proc Res, Hefei, Anhui, Peoples R China

5.Minist Educ, Key Lab Funct Dairy, Beijing, Peoples R China

关键词： gastrointestinal stability; intestinal transport; in vitro bioavailability; peptide characteristics

期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）

ISSN： 0145-8884

年卷期： 2019 年 43 卷 1 期

页码：

收录情况： SCI

摘要： In recent years, large amounts of peptides have been purified and characterized from food protein hydrolysates. Many of these peptides have been demonstrated to be of potential application as health-improving ingredients against plenty of disease conditions, such as cancer, inflammation, and cardiovascular disease. The real efficacy of functional application of these peptides depends on their stability, transport, and bioavailability in target tissues, which in turn depends on the peptides characteristics. Therefore, the characteristic-function parameters are crucial for peptides using as functional agents. This review article intends to summarize the effects of peptide characteristics, including molecular weight, charge and hydrophobicity, on their stability, intestinal transport, and in vitro bioavailability.

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