Biologicznie aktywne peptydy pochodzące z białek żywności: badania in silico, in vitro i in vivo, aspekty aplikacyjne oraz ocena bezpieczeństwa

• Autorzy: Piotr Minkiewicz , Małgorzata Darewicz , Anna Iwaniak , Justyna Borawska , Justyna Bucholska , Monika Hrynkiewicz

Warianty tytułu

Biologically Active Peptides From Food Proteins: in Silico, in Vitro and in Vivo Studies, Application Aspects, and Safety Evaluation

• Języki publikacji: PL

Abstrakty

Bioaktywne peptydy obecne w żywności mogą przyczynić się do zmniejszenia występowania chorób przewlekłych. W produktach spożywczych peptydy zazwyczaj są uwalniane poprzez hydrolizę enzymatyczną białek. W pracy przedstawiono wybrane metody analityczne, chemometryczne i bioinformatyczne, stosowane w badaniach molekularnych i biologicznych właściwości peptydów pochodzących z białek żywności. Opisano także metody zwiększania biodostępności peptydów oraz wybrane aspekty oceny ich bezpieczeństwa. Zrozumienie aspektów molekularnych biologicznej aktywności peptydów stwarza podstawy postępu w wykorzystaniu tych związków jako składników żywności zapobiegających chorobom dietozależnym. (abstrakt oryginalny)

EN

Bioactive peptides present in foods may contribute to reducing the prevalence of chronic diseases. In foods, the peptides are usually released via enzymatic hydrolysis of proteins. In the paper, some selected analytical, chemometrics, and bioinformatics methods are presented, which are applied to evaluate the molecular and biological aspects of peptides derived from food proteins. There are also described methods to enhance the bioavailability of peptides as are some selected aspects of evaluating the safety. Understanding the molecular aspects of bioactive activity of peptides provides a basis for the progress in utilizing those compounds as components of foods that prevent the diet-related diseases. (original abstract)

Słowa kluczowe

PL

Towaroznawstwo żywności; Biochemia; Choroby przewlekłe

EN

Food commodities; Biochemistry; Chronic diseases

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 22 (2015)
• Numer: nr 5 (102)
• Strony: 5--22

Twórcy

autor

Piotr Minkiewicz

• Uniwersytet Warmińsko-Mazurski w Olsztynie

autor

Małgorzata Darewicz

• Uniwersytet Warmińsko-Mazurski w Olsztynie

autor

Anna Iwaniak

• Uniwersytet Warmińsko-Mazurski w Olsztynie

autor

Justyna Borawska

• Uniwersytet Warmińsko-Mazurski w Olsztynie

autor

Justyna Bucholska

• Uniwersytet Warmińsko-Mazurski w Olsztynie

autor

Monika Hrynkiewicz

• Uniwersytet Warmińsko-Mazurski w Olsztynie

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Identyfikatory

DOI

10.15193/zntj/2015/102/067