中国食品学报2024，Vol.24Issue(7)：377-386,10.DOI:10.16429/j.1009-7848.2024.07.037
豌豆肽生物活性与作用机制研究进展
Research Progress on Bioactivity and Mechanism of Pea Peptide
摘要
Abstract
Pea protein,a plant-based protein sourced from Pisum sativum,is distinguished by its high safety,nutritional efficacy,and cost advantages.This protein type has been the subject of growing interest due to its favorable nutritional profile and affordability,making it a viable alternative for a broad consumer base,including those following vegetarian or vegan dietary practices.In recent years,the field of bioactive peptide research has witnessed a surge in the exploration of peptides with biological activities derived from pea protein.The development and investigation of these peptides are of significant importance,as they not only represent a high-value application of plant proteins but also contribute positively to human health maintenance.This review delves into the bioactivity and mechanism of action of pea peptides,with a specific focus on the effects observed both in vivo and ex vivo,as well as the associated regulatory mechanisms and key signaling pathways.The documented bioactivities of pea peptides include,but are not limited to,antioxidant capabilities,auxiliary blood pressure reduction,glycemic control,antimicrobial properties,immunomodulatory effects,anti-tumor po-tential,intestinal flora regulation,and the promotion of probiotic growth.Furthermore,this review anticipates and propos-es future research directions for pea peptides,aiming to offer a framework that guides the deeper investigation and holis-tic application of these bioactive peptides in nutritional science and public health.关键词
豌豆肽/生物活性/作用机制Key words
pea peptide/biological activity/mechanism of action引用本文复制引用
高正杰,焦叶,刘岩杰,蒲明慧,陈茂龙,程云辉..豌豆肽生物活性与作用机制研究进展[J].中国食品学报,2024,24(7):377-386,10.基金项目
湖南省自然科学基金面上项目(2022JJ30587) （2022JJ30587）
泰山产业领军人才项目(LJNY202004) （LJNY202004）
