发酵豆制品生物活性肽功能特性研究进展

Research progress of functional properties of bioactive peptides from fermented soybean products

发酵豆制品在亚洲许多国家被广泛食用,其也是生物活性肽的潜在来源。近年来,发酵豆制品生物活性肽的研究越来越深入,其降血压、抗氧化、抗菌、降血糖、抗癌等功能特性也不断地被揭示。该文对发酵豆制品生物活性肽的功能作用研究现状进行了综述,并对该领域未来研究方向进行了展望,旨在为发酵豆制品的广泛应用和深度开发提供参考。

Fermented soybean products are widely consttrned in many Asian countries and they are one of the potential sources of bioactive peptides. In recent years, the research of bioactive peptides was more and more thorough in fermented soybean products, which revealed bioactive properties such as anti- hypertensive, anti-oxidant, anti-microbial, anti-diabetic and anti-cancer activities. In the article, the functional benefits of bioactive peptides from fermented soybean products were reviewed, and the future research direction was prospected, to provide reference for a wide range of applications and depth development of fermented soybean products.