Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism
Hyperuricemia, a metabolic disorder related to uric acid metabolism dysregulation, has become a common metabolic disease worldwide, due to changes in lifestyle and dietary structure. In recent years, owing to their high activity and few adverse effects, food-derived active peptides used as functiona...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-07-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250149 |
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| author | Yanxin Wang Mingxia Ma Yumeng Huang Siqing Fan Jie Peng Shiming Li Xiurong Su Yanbo Wang Chenyang Lu |
| author_facet | Yanxin Wang Mingxia Ma Yumeng Huang Siqing Fan Jie Peng Shiming Li Xiurong Su Yanbo Wang Chenyang Lu |
| author_sort | Yanxin Wang |
| collection | DOAJ |
| description | Hyperuricemia, a metabolic disorder related to uric acid metabolism dysregulation, has become a common metabolic disease worldwide, due to changes in lifestyle and dietary structure. In recent years, owing to their high activity and few adverse effects, food-derived active peptides used as functional foods against hyperuricemia have attracted increasing attention. This article aims to focus on the challenge associated with peptide-specific preparation methods development, functional components identification, action mechanism(s) clarification, and bioavailability improvement. The current review proposed recent advances in producing the food-derived peptides with high anti-hyperuricemia activity by protein source screening and matched enzymatic hydrolysis condition adjusting, increased the knowledge about strategies to search antihyperuricemia peptides with definite structure, and emphasized the necessity of combining computer-aided approaches and activity evaluations. In addition, novel action mechanism mediated by gut microbiota was discussed, providing different insights from classical mechanism. Moreover, considering that little attention was paid previously on the structure-activity relationships of anti-hyperuricemia peptides, we collected the sequences from published studies and make a preliminary summary about the structure-activity relationships, which in turn provided guides for enzymatic hydrolysis optimization and bioavailability improvement. Hopefully, this article could promote the development, application and commercialization of food-derived anti-hyperuricemia peptides in the future. |
| format | Article |
| id | doaj-art-7cf2768a465d4b2385dbc320ad3a9a39 |
| institution | OA Journals |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-7cf2768a465d4b2385dbc320ad3a9a392025-08-20T02:27:35ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-07-011341767178610.26599/FSHW.2022.9250149Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanismYanxin Wang0Mingxia Ma1Yumeng Huang2Siqing Fan3Jie Peng4Shiming Li5Xiurong Su6Yanbo Wang7Chenyang Lu8State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products and School of Marine Science, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products and School of Marine Science, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products and School of Marine Science, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products and School of Marine Science, Ningbo University, Ningbo 315211, ChinaDepartment of Food Science, Rutgers University, New Brunswick, NJ 08901, USADepartment of Food Science, Rutgers University, New Brunswick, NJ 08901, USAState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products and School of Marine Science, Ningbo University, Ningbo 315211, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products and School of Marine Science, Ningbo University, Ningbo 315211, ChinaHyperuricemia, a metabolic disorder related to uric acid metabolism dysregulation, has become a common metabolic disease worldwide, due to changes in lifestyle and dietary structure. In recent years, owing to their high activity and few adverse effects, food-derived active peptides used as functional foods against hyperuricemia have attracted increasing attention. This article aims to focus on the challenge associated with peptide-specific preparation methods development, functional components identification, action mechanism(s) clarification, and bioavailability improvement. The current review proposed recent advances in producing the food-derived peptides with high anti-hyperuricemia activity by protein source screening and matched enzymatic hydrolysis condition adjusting, increased the knowledge about strategies to search antihyperuricemia peptides with definite structure, and emphasized the necessity of combining computer-aided approaches and activity evaluations. In addition, novel action mechanism mediated by gut microbiota was discussed, providing different insights from classical mechanism. Moreover, considering that little attention was paid previously on the structure-activity relationships of anti-hyperuricemia peptides, we collected the sequences from published studies and make a preliminary summary about the structure-activity relationships, which in turn provided guides for enzymatic hydrolysis optimization and bioavailability improvement. Hopefully, this article could promote the development, application and commercialization of food-derived anti-hyperuricemia peptides in the future.https://www.sciopen.com/article/10.26599/FSHW.2022.9250149hyperuricemiapeptideenzyme hydrolysismechanismstructure-activity relationshipbioavailability |
| spellingShingle | Yanxin Wang Mingxia Ma Yumeng Huang Siqing Fan Jie Peng Shiming Li Xiurong Su Yanbo Wang Chenyang Lu Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism Food Science and Human Wellness hyperuricemia peptide enzyme hydrolysis mechanism structure-activity relationship bioavailability |
| title | Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism |
| title_full | Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism |
| title_fullStr | Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism |
| title_full_unstemmed | Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism |
| title_short | Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism |
| title_sort | food derived bio functional peptides for the management of hyperuricemia and associated mechanism |
| topic | hyperuricemia peptide enzyme hydrolysis mechanism structure-activity relationship bioavailability |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250149 |
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