Research Progress on Food-Derived Antithrombotic Peptides
LI Hanqi, WANG Zhijun, ZHENG Qingyao, CAO Wenhong, CHEN Zhongqin, LIN Haisheng, GAO Jialong, ZHENG Huina
Affiliations
LI Hanqi, WANG Zhijun, ZHENG Qingyao, CAO Wenhong, CHEN Zhongqin, LIN Haisheng, GAO Jialong, ZHENG Huina
(1. National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Collaborative Innovation Center for Key Technologies of Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
Thrombotic disease refers to the disease caused by thrombosis and thromboembolism. In recent years, the global incidence and mortality rates of thromboembolic diseases has increased significantly, posing a serious threat to human life and health. Since ancient times, anticoagulant has been an important way to prevent and treat thrombotic diseases. However, anticoagulant tolerance and side effects have appeared in its clinical applications. Food-derived bioactive peptides have the advantages of high bioavailability and safety and are very promising in the prevention and treatment of thrombotic diseases. This paper summarizes the sources, preparation, purification, identification, anticoagulant activity and mechanisms of food-derived antithrombotic peptides in order to provide a reference for the future development of food-derived antithrombotic peptides and new anticoagulants.
