食品蛋白来源的降血糖肽的研究进展

Research progress of hypoglycemic peptides derived from food protein

从食品蛋白中发现和制备降血糖肽对于辅助治疗糖尿病具有很大的应用潜力。该文将整合降糖肽的制备方法、分离纯化方法、结构鉴定方法,以及阐述其作用机制的最新研究进展,并介绍潜在健康益处和未来发展方向。分析显示通过多酶复合水解和超滤、各种色谱法进行提取和纯化,然后利用色谱技术结合适当的检测器对降糖肽进行鉴定,可以得到含量和生物活性都比较高的降血糖肽。食品蛋白来源的降血糖肽研究的未来前景应集中于寻找具有更高选择性和分辨率的分离纯化技术,以高产率和低成本获得更多新的降血糖肽。此外,需要通过临床试验来证实体内外模型所呈现的健康益处,来实现从工作台到临床的技术转移。

The discovery and preparation of hypoglycemic peptides from food proteins has great application potential for adjuvant treatment of diabetes.Here,this article will integrate hypoglycemic peptides The preparation method,separation and purification method,structure identification method,and the latest research progress explaining its mechanism of action,and introduce the potential health benefits and future development directions.The analysis of the article shows that through multi-enzyme complex hydrolysis,ultrafiltration,and various chromatographic methods for extraction and purification,and then using chromatographic technology combined with appropriate detectors to identify the hypoglycemic peptides,hypoglycemic peptides with relatively high content and biological activity can be obtained.The future prospects of the research on hypoglycemic peptides derived from food proteins should focus on finding separation and purification techniques with higher selectivity and resolution,and obtain more new hypoglycemic peptides with high yield and low cost.In addition,clinical trials are needed to confirm the health benefits presented by the in vivo and in vitro models to realize the technology transfer from the workbench to the clinic.