Bioactive Food Peptides and Effects on Health

Abstract

Bioactive food peptides have many structural features in the control of various biological functions in the body. These components need to be measurable at a physiologically realistic level. Bioactive peptides have been identified as peptides with hormone or drug-like activity that have a physiological function by binding to specific receptors on target cells leading to the induction of physiological responses. Bioactive peptides usually contain between 3 and 20 amino acid residues and remain inactive while the sequences are in the basic protein structure. Inactive bioactive food peptides in the primary structure of plant and animal proteins are activated by releasing the peptide sequences. These peptides are mainly produced by enzymatic hydrolysis, hydrolysis with digestive enzymes in the gastrointestinal tract and fermentation. In vitro and in vivo studies showed that bioactive food peptides have antihypertensive, hypolipidemic, antioxidant and anti-inflammatory activity. Therefore, studies on the use of bioactive food peptides have been increasing in the treatment of chronic diseases and general health. The purpose of this review article is to investigate the effects of bioactive food peptides on health.

Keywords

• Proteins,peptides,fermentation,health

Biyoaktif Besin Peptitleri ve Sağlık Üzerine Etkileri

Abstract

Biyoaktif besin peptitleri, vücutta birçok biyolojik işlevin kontrolünde yapısal özelliğe sahiptir. Bu bileşenlerin olumlu etkilerini gösterebilmeleri için fizyolojik olarak gerçekçi düzeyde ve ölçülebilir etki göstermesi gerekmektedir. Biyoaktif peptitler; fizyolojik tepkimelerin indüklenmesine yol açan, hedef hücreler üzerindeki spesifik reseptörlere bağlanma yoluyla fizyolojik fonksiyonu olan, hormon veya ilaç benzeri aktiviteye sahip peptitler olarak tanımlanmıştır. Biyoaktif peptitler genellikle 3-20 amino asit kalıntısı içermekte ve temel protein yapısındayken etkinlik göstermemektedir. Bitki ve hayvan proteinlerinin temel yapısında bulunan biyoaktif besin peptitlerinin etkinlik gösterebilmesi için peptit sekanslarının serbest hale gelmesi gerekmektedir. Bu peptitler çoğunlukla enzimatik hidroliz, gastrointestinal sistemde sindirim enzimleri ile hidroliz ve fermentasyon yoluyla üretilmektedir. Yapılan in vitro ve in vivo çalışmalarda; biyoaktif besin peptitlerinin antihipertansif, hipolipidemik, antioksidan, antiinflamatuar aktiviteye sahip olduğu bildirilmiştir. Bu nedenle, son yıllarda kronik hastalıkların önlenmesinde, tedavisinde ve genel sağlığın korunmasında biyoaktif besin peptitlerin kullanımına yönelik çalışmalar artmaktadır. Bu derleme yazının amacı, biyoaktif besin peptitlerini ve sağlık üzerine olan etkilerinin değerlendirilmesidir.

Keywords

• Proteinler,peptitler,fermentasyon,sağlık

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