期刊
FOOD RESEARCH INTERNATIONAL
卷 134, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2020.109230
关键词
Mushroom; Bioactive peptides; Preparation; ACE inhibitor; Antioxidant; Antimicrobial
资金
- National Natural Science Foundation of China [31701195]
- Guangdong Technological Innovation Strategy of Special Funds (Key Areas of Research and Development Program) [2018B020205003]
- GDAS' Special Project of Science and Technology Development [2017GDASCX-0201]
- 1000-Youth Elite Program
- 111 Project
- New Zealand-China Scientist Exchange Programme (2019)
Mushroom bioactive peptides (MBAPs) refer to bioactive peptides extracted directly or indirectly from mushrooms or their mycelia. Owing to the presence of a large quantity of high-quality proteins, many mushrooms are promising sources of bioactive peptides. The beneficial effects, including antihypertensive, antioxidant, and antimicrobial activities, of MBAPs are being increasingly recognized with regards to health promotion and disease prevention. However, this field is relatively undeveloped and relevant reviews are scarce. Hence, the aim of this review was to present the current research status of MBAPs, focusing on their preparation and biological functions. An insight regarding the direction of future research has been also discussed.
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