Enhancing bioavailability and functionality of plant peptides and proteins: A review of novel strategies for food and pharmaceutical applications
文献类型：期刊论文
| 作者 | Shadrack, Salumu Masuwa1,5; Wang, Yezhi1,5; Mi, Shichao5; Lu, Ran1; Zhu, Yutong1; Tang, Zheng2; McClements, David Julian3; Cao, Chongjiang5; Xu, Xiao1; Li, Wenjun4 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2025-09-01 |
| 卷号 | 485页码:21 |
| 关键词 | Plant peptides Plant proteins Bioavailability Therapeutic properties Functional properties Nanoparticles |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2025.144440 |
| 通讯作者 | Xu, Xiao(xiaoxu@usx.edu.cn) ; Li, Wenjun(wjli@yic.ac.cn) ; Yuan, Biao(yuanbiao@cpu.edu.cn) |
| 英文摘要 | Plant-derived peptides and proteins are emerging as versatile bioactive ingredients in functional food and pharmaceutical sectors due to their diverse health benefits. However, their practical applications are often limited by poor bioavailability and functional instability. This review evaluates key determinants of plant peptide/protein bioactivity, including physicochemical properties, anti-nutritional components, food matrix interactions, and gastrointestinal digestion conditions. Strategies to enhance their functionality and bioavailability are systematically discussed, focusing on absorption enhancers, structural modifications, protease inhibitors, and colloidal delivery systems (e.g., liposomes, emulsions, nanoparticles). Recent advancements highlight targeted enzymatic hydrolysis and fermentation as effective methods to generate bioactive peptides with improved therapeutic properties. Additionally, physical/chemical modifications enhance stability against proteolysis and improve functional performance. Innovations in plant-derived protein-based delivery systems, such as nanoparticles, demonstrate promise in protecting bioactive compounds and optimizing bioavailability. Collectively, these approaches provide a roadmap for developing next-generation plant-protein products, addressing challenges in bioactivity retention and gastrointestinal absorption. |
| WOS关键词 | LIPOSOMES ; IMPACT ; PH |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 语种 | 英语 |
| WOS记录号 | WOS:001484580900001 |
| 资助机构 | National Key Research and Development Program of China ; National Natural Science Foundation of China ; Fundamental Research Funds for the Central Universities ; Jilin Province ; Chinese Academy of Sciences |
| 源URL | [http://ir.yic.ac.cn/handle/133337/40942]  |
| 专题 | 海岸带生物学与生物资源利用重点实验室 |
| 通讯作者 | Xu, Xiao; Li, Wenjun; Yuan, Biao |
| 作者单位 | 1.Shaoxing Univ, Sch Life Sci, Shaoxing 312000, Zhejiang, Peoples R China 2.Nanjing Jianke Tongchuang Biotechnol Co Ltd, Nanjing 210000, Jiangsu, Peoples R China 3.Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA 4.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Shandong, Peoples R China 5.China Pharmaceut Univ, Coll Engn, Natl R&D Ctr Chinese Herbal Med Proc, Dept Food Qual & Safety, Nanjing 211198, Jiangsu, Peoples R China |
| 推荐引用方式 GB/T 7714 | Shadrack, Salumu Masuwa,Wang, Yezhi,Mi, Shichao,et al. Enhancing bioavailability and functionality of plant peptides and proteins: A review of novel strategies for food and pharmaceutical applications[J]. FOOD CHEMISTRY,2025,485:21. |
| APA | Shadrack, Salumu Masuwa.,Wang, Yezhi.,Mi, Shichao.,Lu, Ran.,Zhu, Yutong.,...&Yuan, Biao.(2025).Enhancing bioavailability and functionality of plant peptides and proteins: A review of novel strategies for food and pharmaceutical applications.FOOD CHEMISTRY,485,21. |
| MLA | Shadrack, Salumu Masuwa,et al."Enhancing bioavailability and functionality of plant peptides and proteins: A review of novel strategies for food and pharmaceutical applications".FOOD CHEMISTRY 485(2025):21. |
入库方式： OAI收割
来源：烟台海岸带研究所
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