Plant protein

植物蛋白
  • 文章类型: Journal Article
    该研究的目的是分析零售中基于植物的肉类类似物(PBMA)的关键微生物污染物。共有43份"即煮"类别的PBMAs样本(12份冷冻/31份冷冻),比如汉堡包,2022年夏季(n=21)和秋季(n=22)在捷克共和国的零售店购买了肉丸或面包屑仿牛排。检测到的指示细菌(总活菌计数,乳酸菌,肠杆菌科,酵母,模具)在分析的PBMA样品中的值相对较低,很少达到7logCFU/g的水平。大肠杆菌,通过从任何分析的样品中的平板分离,未检测到STEC和凝固酶阳性葡萄球菌。甘露醇阳性芽孢杆菌。从几乎一半的PBMA分析样品中分离出来。通过从板中分离,从3个样品中分离出蜡状芽孢杆菌,和富集后的35个样品(81%)。产气荚膜梭菌无法通过从平板上分离来检测,然而,在乘法之后,在21%的样本中检测到了这种情况。对PBMA样品的分析显示微生物质量存在相当大的差异。有可能导致食源性疾病的孢子形成细菌的存在令人担忧。然而,为了评估风险,需要进一步研究在不同的烹饪处理和保存条件下生长的可能性。
    The aim of the study was to analyse the key microbial contaminants of plant-based meat analogues (PBMA) from retail. A total of 43 samples of PBMAs (12 frozen/31 chilled) in the \"ready-to-cook\" category, such as hamburgers, meatballs or breaded imitation steaks were purchased in retail stores in the Czech Republic in summer (n = 21) and autumn 2022 (n = 22). The detected indicator bacteria (total viable count, lactic acid bacteria, Enterobacteriaceae, yeasts, moulds) had relatively low values in the analysed PBMA samples and only rarely reached levels of 7 log CFU/g. E. coli, STEC and coagulase-positive staphylococci were not detected by isolation from plates in any of analysed samples. Mannitol positive Bacillus spp. were isolated from almost half of the analysed samples of the PBMA. B. cereus sensu lato was isolated from 3 samples by isolation from plates, and after enrichment in 35 samples (81 %). Clostridium perfringens could not be detected by isolation from plates, nevertheless after multiplication, it was detected in 21 % of samples. Analyses of PBMA samples revealed considerable variability in microbial quality. The presence of spore-forming bacteria with the potential to cause foodborne diseases is alarming. However, to evaluate the risks, further research focused on the possibilities of growth under different conditions of culinary treatment and preservation is needed.
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  • 文章类型: Journal Article
    四季豆粉中抗营养素和不良风味的存在对消费者的接受提出了挑战。虽然挤压可以在一定程度上减轻抗营养素,其对降低豆粉中豆科风味的影响仍未得到充分探索。这项研究调查了在三个浓度水平(0.05,0.1,0.15mol/L)下注入乙酸或碳酸钠溶液的影响,结合三个温度曲线(40/60/80/80/90,40/60/80/90/110,50/70/90/110/130°C)和两个饲料湿度水平(25,30%),关于去除抗营养素(浓缩单宁,胰蛋白酶抑制剂活性,植酸,棉子糖家族低聚糖)和减少挥发性化合物,这些化合物有助于整个四季豆面粉中的豆科风味。结果表明,与水相比,所有浓度的乙酸和碳酸钠溶液均有效降低了浓缩单宁,特别是在130°C挤出温度下。以0.15mol/L的浓度引入乙酸和碳酸钠溶液导致棉子糖族寡糖总含量降低72%和90%,分别,与仅用水观察到的17%的减少相反。与水(23-33%)和乙酸(11-27%)相比,碳酸钠溶液的掺入使总挥发性化合物减少了45-58%。这种减少主要是由于醛的减少,酒精,和芳烃。这些结果表明,在挤压过程中注入碳酸钠溶液可以有效减少四季豆粉中的抗营养素和豆科风味化合物。
    The presence of antinutrients and undesirable flavours in kidney bean flour poses challenges to consumer acceptance. Although extrusion can mitigate antinutrients to some extent, its impact on reducing beany flavour in bean flour remains underexplored. This study investigated the effects of injecting acetic acid or sodium carbonate solutions at three concentration levels (0.05, 0.1, 0.15 mol/L), in conjunction with three temperature profiles (40/60/80/80/90, 40/60/80/90/110, 50/70/90/110/130 °C) and two feed moisture levels (25, 30 %), on the removal of antinutrients (condensed tannins, trypsin inhibitor activity, phytic acid, raffinose family oligosaccharides) and reduction of volatile compounds that contribute to beany flavour in whole kidney bean flour. The results showed that all concentrations of acetic acid and sodium carbonate solutions effectively reduced condensed tannins compared to water, especially at 130 °C extrusion temperature. Introducing acetic acid and sodium carbonate solutions at a concentration of 0.15 mol/L led to 72 and 90 % reduction of total raffinose family oligosaccharide content, respectively, in contrast to the 17 % reduction observed with water alone. The incorporation of sodium carbonate solution reduced the total volatile compounds by 45-58 % as compared with water (23-33 %) and acetic acid (11-27 %). This reduction was primarily due to the reduction of aldehydes, alcohols, and aromatic hydrocarbons. These results indicate that injecting sodium carbonate solution during extrusion can effectively reduce antinutrients and beany flavour compounds in kidney bean flour.
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  • 文章类型: Journal Article
    众所周知,高蛋白饮食(即从蛋白质中摄取的能量约25-30%)为实现减肥提供了好处,以及随后的重量维护,在肥胖个体中,改善2型糖尿病(T2D)的血糖控制。这些效果可能归因于蛋白质的优异饱腹特性,至少在某种程度上,通过蛋白质刺激胃肠道(GI)机制,涉及胃肠激素释放和胃排空减慢,以及循环氨基酸促进的吸收后机制。相比之下,有证据表明,更多蛋白质摄入对体重和血糖的有益影响可能仅持续6-12个月。虽然饮食依从性和代谢适应性都不理想,以及长期研究设计中的实质性限制都可能导致这一矛盾,膳食蛋白质的来源(即动物与植物)受到了不适当的关注。最近的流行病学研究表明,长期食用动物性蛋白质可能会对肥胖和T2D的发展产生不利影响。而植物蛋白则表现出保护或中性作用。这篇综述研究了与膳食蛋白质对食欲的影响有关的信息,能量摄入和餐后血糖,以及相关的GI函数,据报道,急性,在人类中的中期和长期研究。我们还评估了与膳食蛋白质来源相关的知识,特别是动物或植物,为了预防,和管理,肥胖和T2D。
    It is well established that high-protein diets (i.e. ~25-30% of energy intake from protein) provide benefits for achieving weight loss, and subsequent weight maintenance, in individuals with obesity, and improve glycemic control in type 2 diabetes (T2D). These effects may be attributable to the superior satiating property of protein, at least in part, through stimulation of both gastrointestinal (GI) mechanisms by protein, involving GI hormone release and slowing of gastric emptying, as well as post-absorptive mechanisms facilitated by circulating amino acids. In contrast, there is evidence that the beneficial effects of greater protein intake on body weight and glycemia may only be sustained for 6-12 months. While both suboptimal dietary compliance and metabolic adaptation, as well as substantial limitations in the design of longer-term studies are all likely to contribute to this contradiction, the source of dietary protein (i.e. animal vs. plant) has received inappropriately little attention. This issue has been highlighted by outcomes of recent epidemiological studies indicating that long-term consumption of animal-based protein may have adverse effects in relation to the development of obesity and T2D, while plant-based protein showed either protective or neutral effects. This review examines information relating to the effects of dietary protein on appetite, energy intake and postprandial glycemia, and the relevant GI functions, as reported in acute, intermediate- and long-term studies in humans. We also evaluate knowledge relating to the relevance of the dietary protein source, specifically animal or plant, to the prevention, and management, of obesity and T2D.
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  • 文章类型: Journal Article
    植物已经进化出各种机制来合成各种物质,这些物质有助于它们对抗害虫的生存,病原体,捕食者,和不利的环境条件。虽然几种植物代谢物具有治疗潜力,当大量食用时,有些可能对人类和动物健康有害。蛋白质,肽,非蛋白质氨基酸是植物生化途径的产物,具有经证实的有益和营养作用。尽管有这些好处,与某些植物衍生蛋白质相关的体内毒性,肽,和非蛋白质氨基酸对人类和动物构成重大风险。中毒的症状包括恶心,呕吐,腹泻,头发和体重减轻,甲状腺肿,白内障,和不孕症。即使浸泡和干燥等植物加工方法可以减少植物中的毒素含量,完全摆脱通常是不可能的。因此,食品监管机构需要防止不受控制地食用所列植物和许多其他含有毒素的植物物种,以确保公众安全。为此,这篇评论整理了对来源的重要见解,以及与某些植物衍生蛋白质相关的体内毒性,肽,和非蛋白质氨基酸,显然有可能对人类健康产生不利影响。此外,这篇综述提供了适用于检测植物中这些物质的分析方法的信息。
    Plants have evolved various mechanisms to synthesize diverse range of substances that contribute to their survival against pests, pathogens, predators, and adverse environmental conditions. Although several plant metabolites possess therapeutic potential, some can be potentially harmful to human and animal health when consumed in large proportion. Proteins, peptides, and non-protein amino acids are products of plant biochemical pathways with proven beneficial and nutritional effects. Despite these benefits, the in vivo toxicities associated with certain plant-derived proteins, peptides, and non-protein amino acids pose a significant risk to humans and animals. Symptoms of poisoning include nausea, vomiting, diarrhea, hair and weight loss, goiter, cataracts, and infertility. Even though plant processing methods such as soaking and drying can reduce the amount of toxin contained in plants, complete riddance is often impossible. As such, food regulatory bodies need to prevent uncontrolled consumption of the listed and many other toxin-containing plant species to keep the public safe. For this purpose, this review collates crucial insights into the sources, and in vivo toxicity associated with certain plant-derived proteins, peptides, and non-protein amino acids that have the clear potential to adversely affect human health. Additionally, this review provides information on analytical methods suitable for the detection of these substances in plants.
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  • 文章类型: Journal Article
    目的:骨骼肌是关节健康的重要因素。先前的研究表明,与年龄相关的肌肉质量和力量损失与膝骨关节炎的发展密切相关。这项研究的目的是研究高植物蛋白/肽营养补充剂是否可以通过改善肌肉质量和力量来缓解膝骨关节炎。
    方法:这是随机的,双盲,本试验于2022年2月至2022年9月在中国进行了安慰剂对照试验,纳入50-70岁被诊断为膝骨关节炎和肌肉减少症的参与者(ChiCTR2200056415).参与者被随机分配接受为期12周的高植物蛋白/肽营养补充剂或安慰剂,每天两次。早餐和晚餐后每人一份,分别。使用意向治疗分析分析的主要结果是两组之间从基线到第12周的短物理性能电池(SPPB)的差异。次要结果包括肌肉质量的变化,力量,膝骨关节炎的症状和影像学,身体成分,生化参数,和健康质量评分。
    结果:12周后,共有124例参与者(38.7%为男性)完成试验,并纳入最终分析.在12周的随访中,实验组与安慰剂组相比,SPPB总分有显著改善(1.03,95%CI,0.69~1.38,P<0.0001).握力(2.83kg,相对于安慰剂组,实验组的95%CI,2.13至3.53,P<0.0001)和骨骼肌质量指数(0.66kg/m2,95%CI,0.45至0.86,P<0.0001)也显着增加。试验组西部安大略省和麦克马斯特大学骨关节炎指数总分的平均变化为-3.95分(95%CI,-5.02至-2.89,P<0.0001),安慰剂组为0.23分(95%CI,-0.17至0.63,P=0.253)。此外,在实验组中,九名参与者经历了骨赘磁共振成像结果的改善,而安慰剂组未观察到改善。与安慰剂组相比,实验组的健康质量也有显著改善,如世界卫生组织生命质量简表36,和Chalder疲劳量表。试验期间未报告严重不良事件。
    结论:口服补充高水平的植物蛋白/肽可以缓解患有轻度或轻度膝骨关节炎和肌肉减少症的老年人的骨关节炎症状。这种改善可能归因于肌肉质量的增强,力量,和物理性能。
    OBJECTIVE: Skeletal muscle is an important contributor to joint health. Previous studies have shown that age-related muscle mass and strength loss are closely associated with the development of knee osteoarthritis. The objective of this study is to investigate whether a high plant protein/peptide nutrition supplementation can alleviate knee osteoarthritis by improving muscle mass and strength.
    METHODS: This randomized, double-blind, placebo-controlled trial that included participants aged 50-70 years diagnosed with knee osteoarthritis and sarcopenia was conducted in China from February 2022 to September 2022 (ChiCTR2200056415). Participants were randomly assigned to receive either a 12-week high plant protein/peptide nutrition supplementation or a placebo twice daily, with one serving each after breakfast and dinner, respectively. The primary outcome analyzed using intention-to-treat analysis was difference in Short Physical Performance Battery (SPPB) from baseline to week 12 between the two groups. The secondary outcomes included changes in muscle mass, strength, symptom and imaging of knee osteoarthritis, body composition, biochemical parameters, and health quality scores.
    RESULTS: After 12 weeks, a total of 124 participants (38.7% male) completed the trial and were included in the final analysis. Over the 12-week follow-up, the experimental group showed a significant improvement in the SPPB total score (1.03, 95% CI, 0.69 to 1.38, P < 0.0001) compared with the placebo group. Grip strength (2.83 kg, 95% CI, 2.13 to 3.53, P < 0.0001) and skeletal muscle mass index (0.66 kg/m2, 95% CI, 0.45 to 0.86, P < 0.0001) were also significantly increased in the experimental group relative to the placebo group. The mean change in Western Ontario and McMaster Universities Osteoarthritis Index total score was -3.95 points (95% CI, -5.02 to -2.89, P < 0.0001) in the experimental group and 0.23 points (95% CI, -0.17 to 0.63, P = 0.253) in the placebo group. Additionally, within the experimental group, nine participants experienced an improvement in osteophyte magnetic resonance imaging results, while no improvement was observed in the placebo group. The experimental group also exhibited significant improvements in health quality compared with the placebo group as assessed by Short Form 36, the World Health Organization Quality of Life Brief Scale, and the Chalder Fatigue Scale. No serious adverse events were reported during the trial.
    CONCLUSIONS: Oral supplementation with high levels of plant protein/peptides can alleviate symptoms of osteoarthritis in elderly individuals with minor or mild knee osteoarthritis and sarcopenia. This improvement may be attributed to the enhancements of muscle mass, strength, and physical performance.
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  • 文章类型: Journal Article
    植物性肉类类似物(PBMA)的市场正在全球范围内增长,显示了消费者对这些新产品的需求和接受度的增长。三维(3D)食品打印是一项新技术,具有巨大的潜力,可以打印定制产品以满足消费者的需求和需求。关于消费使用3D打印生产的食品的安全性和合意性,存在来自消费者的广泛接受。因为这是一项新技术,必须向消费者提供来自可信来源的相关信息,需要在确定的市场和文化的背景下进行进一步的研究。通过拥抱3D打印定制的力量,并将其与全球对植物产品的需求相结合,3D打印PBMA可能是当前流行的挤出生产方法的未来挑战者。因此,本文回顾了消费者对PBMA的兴趣,并总结了使用3D打印技术生产基于植物的肉类类似物的机会。
    The markets for plant-based meat analogues (PBMAs) are growing worldwide, showing the increasing consumer demand for and acceptance of these new products. Three-dimensional (3D) food printing is a new technology with huge potential for printing products customised to suit consumers\' wants and needs. There is a broad acceptance from consumers regarding the safety and desirability of consuming food products that are produced using 3D printing. As this is a new technology, consumers must be provided with relevant information from a trusted source, with further research needing to be conducted within the context of the identified market and culture. By embracing the strength of customisation of 3D printing and coupling this with the global demand for plant-based products, 3D printed PBMAs could be a future challenger to the currently popular production method of extrusion. Therefore, this article reviews consumer interests in PBMAs and summarises opportunities for using 3D printing technology to produce plant-based meat analogues.
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  • 文章类型: Journal Article
    这篇综述强调了来自各种来源的植物蛋白的发展,由于迄今为止的大多数研究和开发工作仅限于包括大豆在内的少数来源,鹰嘴豆,小麦,还有豌豆.植物蛋白在生产过程中的天然结构及其对食品胶体包括乳液的影响,泡沫,和凝胶被认为是与它们的基本性质相关的,同时强调了生产和加工技术对蛋白质分子特性和聚集的影响方面的最新发展。量化结构的能力,形态学,和流变学特性可以更好地了解植物蛋白在食物系统中的作用。从食物结构形成的角度讨论了植物蛋白作为乳制品和肉类替代品的应用。概述了植物蛋白加工的未来方向和潜在应用,以鼓励产生更多样化的植物基产品。
    This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant-based products.
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  • 文章类型: Journal Article
    背景:有几种类型的植物性饮食,在总/植物蛋白摄入量和各种植物蛋白来源消耗的饮食之间存在未知差异。
    目的:本系统评价比较了总蛋白质摄入量,在四种主要基于植物的饮食中消耗的植物蛋白和主要植物蛋白来源的比例:素食主义者,素食主义者,pesco-素食主义者和半素食主义者。
    方法:我们纳入了2002年至2023年间发表的关于一般健康成年人蛋白质摄入量和/或蛋白质来源的观察性研究。我们确定(i)总蛋白和植物蛋白的能量百分比,(ii)植物蛋白相对于总蛋白摄入量的比例和(iii)四种饮食中消耗的主要植物蛋白来源(每种来源对总植物蛋白摄入量的贡献百分比中位数;四分位数范围)。植物蛋白来源大致分为美国农业部(USDA)食物组:“谷物”,“坚果和种子”,“豆制品”和“豆类”,豌豆,扁豆\"。
    结果:我们纳入了13项报告在美国进行的蛋白质摄入量/来源的研究,欧洲,和韩国。其中,7关于素食主义者的报道,11素食,pesco素食主义者为7,半素食饮食为7,总蛋白质摄入量为10-17.4%。素食饮食的植物蛋白比例最高(77-98%),半素食饮食最低(37-83%)。植物蛋白来源的贡献来自谷物(60-78%)。坚果和种子在素食饮食中消耗最多(7.9%;2.9-10.3%),在半素食饮食中消耗最少(3.7%;2-14.8%)。豆制品,豆子,豌豆,和小扁豆在纯素食饮食中消耗最多(17.3%;16.3-19.9和19.6%;分别为14.6-21.3),在半素食饮食中消耗最少(3.7%;1.3-13.9和8.5%;5.2-10.2)。
    结论:素食饮食具有最高的植物蛋白比例和多种植物蛋白来源,而半素食饮食的植物蛋白比例最低,主要依靠谷物作为植物蛋白来源。
    BACKGROUND: There are several types of plant-based diets, with unknown differences across diets on total/plant protein intake and variety of plant protein sources consumed.
    OBJECTIVE: This systematic review compares total protein intake, proportion of plant proteins and main plant-protein sources consumed across four primarily plant-based diets: vegan, vegetarian, pesco-vegetarian and semi-vegetarian.
    METHODS: We included observational studies reporting on protein intake and/or protein sources in generally healthy adults that were published between 2002 and 2023. We determined (i) % energy from total and plant protein, (ii) the proportion of plant protein relative to total protein intake and (iii) main plant protein sources (median % contribution of each source to total plant protein intake; interquartile range) consumed across the four diets. The plant protein sources were broadly classified into United States Department of Agriculture (USDA) food-groups: \"grains\", \"nuts and seeds\", \"soy-products\" and \"beans, peas, lentils\".
    RESULTS: We included 13 studies reporting on protein intake/sources that were conducted in the US, Europe, and South Korea. Of these, 7 reported on vegan, 11 on vegetarian, 7 on pesco-vegetarian and 7 on semi-vegetarian diets with total protein intake ranging from 10-17.4%. Vegan diets had the highest plant protein proportion (ranging from 77-98%) and semi-vegetarian diets the lowest (ranging from 37-83%). Plant protein source contribution was highest from grains (ranging from 60-78%). Nuts and seeds were most consumed in vegetarian diets (7.9%;2.9-10.3%) and least in semi-vegetarian diets (3.7%;2-14.8%). Soy products, beans, peas, and lentils were most consumed in vegan diets (17.3%;16.3-19.9 and 19.6%;14.6-21.3, respectively) and least in semi-vegetarian (3.7%;1.3-13.9 and 8.5%;5.2-10.2) diets.
    CONCLUSIONS: Vegan diets had the highest plant protein proportion and a variety of plant protein sources, while semi-vegetarian diets had the lowest plant protein proportion and mainly relied on grains as a plant protein source.
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  • 文章类型: Journal Article
    蛋白质与绿原酸(CGA)之间的相互作用近年来得到了广泛的关注,不仅作为一种有希望的方法来改变蛋白质的结构和技术功能特性,而且还增强其在食品系统中的生物活性潜力。这些相互作用可分为共价(化学或不可逆)和非共价(物理或可逆)连接。机械上,CGA通过碱性与蛋白质的亲核氨基酸残基形成共价键,自由基,和酶方法,导致蛋白质结构和功能的变化,如溶解度,乳化性能,和抗氧化活性。此外,蛋白质-CGA复合物可以通过氢键获得,疏水和静电相互作用,和范德华部队,每个都提供独特的优势和成果。这篇综述强调了这些相互作用的机制及其在修改结构、功能,营养,以及基于动物和植物的蛋白质的生理属性。此外,这些蛋白质-CGA缀合物/复合物的潜在应用在各种食品系统中进行了探索,比如饮料,薄膜和涂层,基于乳液的递送系统,等等。总的来说,这篇文献综述提供了蛋白质-CGA相互作用的深入概述,为未来的研究提供有价值的见解,以开发具有改善营养和功能特性的新型蛋白质食品和非食品产品。
    The interactions between proteins and chlorogenic acid (CGA) have gained significant attention in recent years, not only as a promising approach to modify the structural and techno-functional properties of proteins but also to enhance their bioactive potential in food systems. These interactions can be divided into covalent (chemical or irreversible) and non-covalent (physical or reversible) linkages. Mechanistically, CGA forms covalent bonds with nucleophilic amino acid residues of proteins by alkaline, free radical, and enzymatic approaches, leading to changes in protein structure and functionality, such as solubility, emulsification properties, and antioxidant activity. In addition, the protein-CGA complexes can be obtained by hydrogen bonds, hydrophobic and electrostatic interactions, and van der Waals forces, each offering unique advantages and outcomes. This review highlights the mechanism of these interactions and their importance in modifying the structural, functional, nutritional, and physiological attributes of animal- and plant-based proteins. Moreover, the potential applications of these protein-CGA conjugates/complexes are explored in various food systems, such as beverages, films and coatings, emulsion-based delivery systems, and so on. Overall, this literature review provides an in-depth overview of protein-CGA interactions, offering valuable insights for future research to develop novel protein-based food and non-food products with improved nutritional and functional characteristics.
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  • 文章类型: Journal Article
    源自植物来源的生物活性肽因其在预防和治疗慢性退行性疾病中的潜在用途而受到极大关注。然而,这些肽的功效取决于它们的生物可及性,生物利用度,和稳定性。包封是改善这些化合物的治疗用途的有希望的策略。它增强了它们的稳定性,延长了它们的保质期,保护它们在消化过程中免受降解,并通过改善其生物可及性和生物利用度来实现更好的释放控制。本文旨在分析与肽包封相关的各种因素对其稳定性和释放以增强其生物活性的影响。为了实现这一点,有必要确定胶囊的组成和理化性质,受到墙体材料的影响,封装技术,和操作条件。此外,对于肽封装,他们的指控,尺寸,和疏水性必须考虑。最近的研究集中在新型包封方法的进步上,该方法允许在尺寸和形状方面形成均匀的胶囊。此外,它探索了新颖的墙体材料,包括源自非常规来源的多糖,这可以精确调节肽释放到肠道中的速率。
    Bioactive peptides derived from plant sources have gained significant attention for their potential use in preventing and treating chronic degenerative diseases. However, the efficacy of these peptides depends on their bioaccessibility, bioavailability, and stability. Encapsulation is a promising strategy for improving the therapeutic use of these compounds. It enhances their stability, prolongs their shelf life, protects them from degradation during digestion, and enables better release control by improving their bioaccessibility and bioavailability. This review aims to analyze the impact of various factors related to peptide encapsulation on their stability and release to enhance their biological activity. To achieve this, it is necessary to determine the composition and physicochemical properties of the capsule, which are influenced by the wall materials, encapsulation technique, and operating conditions. Furthermore, for peptide encapsulation, their charge, size, and hydrophobicity must be considered. Recent research has focused on the advancement of novel encapsulation methodologies that permit the formation of uniform capsules in terms of size and shape. In addition, it explores novel wall materials, including polysaccharides derived from unconventional sources, that allow the precise regulation of the rate at which peptides are released into the intestine.
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