食物蛋白源降尿酸活性肽的研究进展

Research progress on anti-hyperuricemic peptides obtained from food proteins

高尿酸血症是一种由嘌呤代谢紊乱引起的慢性疾病,已严重威胁到人类的健康。长期的高尿酸血症会导致痛风的发生。目前临床用于治疗高尿酸血症的药物如别嘌呤醇、秋水仙碱等存在毒副作用大等问题,因此开发高效、安全的天然降尿酸活性物质成为国内外学者研究的热点。食物蛋白源降尿酸活性肽是指利用食源性动、植物蛋白制得的具有降低生物体内血尿酸水平功效的生物活性肽。该文对目前国内外食物蛋白来源的降尿酸活性肽的制备、分离纯化、功能活性评价、结构鉴定予以综述,并对此研究领域的发展趋势予以展望,旨在为降尿酸功能性食品的研究及开发提供参考。

Hyperuricemia is a chronic disease caused by disorders of purine metabolism,which can seriously threaten human health.Prolonged hyperuricemia may lead to gout.Drugs such as allopurinol and colchicine,which are currently used in the treatment of hyperuricemia,have strong side effects.Therefore,researchers in China and other countries are focused on seeking effective and safe natural anti-hyperuricemic bioactive compounds.Food-derived anti-hyperuricemic peptides refer to bioactive peptides prepared from animal or plant proteins and have the effect of lowering uric acid in vivo.This paper contains a review of the preparation,purification,functional activity evaluation,and structure identification of food-derived anti-hyperuricemic peptides.The development trend of the research field has been prospected,with an aim to provide a reference for the research and development of uric anti-hyperuricemic functional foods.