Recent advances on bioactive food derived anti-diabetic hydrolysates and peptides from natural resources

Elnur Elam; Jun Feng; Yan-Mei Lv; Zhi-Jing Ni; Ping Sun; Kiran Thakur; Jian-Guo Zhang; Yi-Long Ma; Zhao-Jun Wei

Journal of Functional Foods (Nov 2021)

Recent advances on bioactive food derived anti-diabetic hydrolysates and peptides from natural resources

Elnur Elam,
Jun Feng,
Yan-Mei Lv,
Zhi-Jing Ni,
Ping Sun,
Kiran Thakur,
Jian-Guo Zhang,
Yi-Long Ma,
Zhao-Jun Wei

Affiliations

Elnur Elam: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China
Jun Feng: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China
Yan-Mei Lv: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China
Zhi-Jing Ni: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China
Ping Sun: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China
Kiran Thakur: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China
Jian-Guo Zhang: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China
Yi-Long Ma: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China; Corresponding authors at: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China.
Zhao-Jun Wei: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China; Corresponding authors at: Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People’s Republic of China.

Journal volume & issue: Vol. 86
p. 104674

Abstract

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In recent years, burgeoning reports have emphasized that food-derived peptides and protein hydrolysates can confer additional health benefits beyond nutritional role. The biologically active peptides are regarded as nutraceuticals and functional food ingredients displaying antihypertensive, antioxidant, mineral binding, maintenance of intestinal barrier function, and antimicrobial attributes. The food-derived bioactive peptides serve as an alternative to pharmacological treatments in the control of hypertension, the management of type 2 diabetes (T2D), and oxidative stress. This review integrates the existing information on plant and animal proteins with a particular focus on anti-diabetic inhibitory peptides. Besides, their modes of inhibition and structure–activity relationship of peptide inhibitors are also discussed. To elicit systemic effects, efficacy assessment and sufficient absorption are the key factors which have been proved by in vitro and in vivo studies, particularly if health-related claims are to be made.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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