Molecular characteristics and structure–activity relationships of food-derived bioactive peptides

Peptides are functional active fragments of proteins which can provide nutrients needed for human growth and development, and they also have unique physiological activity characteristics relative to proteins. Bioactive peptides contain a great deal of development potential. More specifically, food-derived bioactive peptides have the advantages of a wide variety of sources, unique structures, high efficiency and safety, so they have broad development prospects. This review provides an overview of the current advances regarding the preparation, functional characteristics, and structure–activity relationships of food-derived bioactive peptides. Moreover, the prospects for the future development and application of food-derived bioactive peptides are discussed. This review may provide a better understanding of foodderived bioactive peptides, and some constructive inspirations for further research and applications in the food industry.     

食源血管紧张素转化酶抑制肽研究进展

高血压是心血管疾病最重要的危险因素。血管紧张素转换酶（Angiotensin converting enzyme，ACE）抑制肽是预防和治疗高血压的生物活性物质，食源ACE抑制肽在高血压预防和治疗中起着重要作用。主要介绍了动物、植物和微生物发酵食品源ACE抑制肽降高血压的研究进展，并根据文献中分子对接的研究结果分析ACE抑制肽与ACE之间相互作用的分子机制，阐述降高血压作用的其他途径，讨论ACE抑制肽降高血压的临床研究进展。