乳铁蛋白生物活性肽及其功能机制研究进展

Advances in Biological Activity and Functional Mechanism of Peptides from Lactoferrin

乳铁蛋白是一种天然铁结合糖蛋白,广泛分布于哺乳动物的乳清和大部分生物体液中。人体摄入的乳铁蛋白经蛋白酶水解后,主要以肽的形式被消化吸收,从而发挥其生理功能。近年来,国内外研究报道了多种具有广谱抗菌、抗肿瘤、降血压、抗炎和免疫调节功能的乳铁蛋白生物活性肽,它们具有调节机体生理功能和为机体提供营养的双重功效,因此对人体健康有重要作用。本文主要对乳铁蛋白生物活性肽的种类、结构及其作用机制进行了综述,并探讨了其在食品领域中的应用,以期为乳铁蛋白来源的生物活性肽的研究和相关功能食品的开发提供理论参考。

Lactoferrin is an iron-binding natural glycoprotein,which is distributed widely in the milk of various mammalian species and most biological fluids.Ingested lactoferrin is mainly adsorbed as peptides by the human body after protease digestion to exert its physiological functions.In recent years,a great number of bioactive peptides with antimicrobial,antitumor,antihypertension,anti-inflammatory and immune modulator activities derived from lactoferrin hydrolysates have been reported.These peptides have dual functions of regulating the body’s physiological functions and providing nutrients for the body,thereby playing an important role in human health.In this review,the species,structures and mechanisms of action of functional peptides from lactoferrin are summarized and their applications in the field of food science are discussed to provide a theoretical basis for the research of these bioactive peptides and their applications in the functional food field.