{Reference Type}: Journal Article
{Title}: Production of Bioactive Peptides from Sea Cucumber and Its Potential Health Benefits: A Comprehensive Review.
{Author}: Lu Z;Sun N;Dong L;Gao Y;Lin S;Lu Z;Sun N;Dong L;Gao Y;Lin S;
{Journal}: J Agric Food Chem
{Volume}: 70
{Issue}: 25
{Year}: Jun 2022 29
{Factor}: 5.895
{DOI}: 10.1021/acs.jafc.2c02696
{Abstract}: Bioactive peptides from food have been widely studied due to their potential applications as functional foods and pharmaceuticals. Sea cucumber, a traditional tonic food, is characterized by high protein and low fat, thereby substrates are being studied to release sea cucumber peptides (SCPs). Although recent studies have shown that SCPs have various bioactive functions, there is no literature reviewing the development status of SCPs. In this review, we summarized the production of SCPs, including their purification and identification, then mainly focused on the comprehensive potential health benefits of SCP in vivo and in vitro, and finally discussed the challenge facing the development of SCPs. We found that SCPs have well-documented health benefits due to their antioxidation, anti-diabetes, ACE inhibitory, immunomodulatory, anti-cancer, anti-fatigue, anti-aging, neuroprotection, micromineral-chelating, etc. However, the structure-activity relationships of SCPs and the functional molecular mechanisms underlying their regulation in vivo need further investigation. Research on the safety of SCP and its potential regulation mechanism will contribute to transferring these findings into commercial applications. Hopefully, this review could promote the development and application of SCPs in further investigation and commercialization.