本文系Food Science and Human Wellness原创编译，欢迎分享，转载请授权。
在降尿酸肽功能评价方面，已开发体外酶活、细胞水平和动物模型的评价体系；机制解析上，也从传统的聚焦尿酸合成、外排和代谢途径，拓展到氧化应激、炎症信号通路以及肠道菌群的调控。
降尿酸肽在未来发展过程中需要关注：1）以有效水解的观念取代充分水解，以功能活性而导向指导酶解工艺优化；2）需要鉴定更多结构明确、活性确定的功能肽，应用于构效关系解析和产品指控体系建立，而虚拟预测与功能实验相结合的策略，可以高效完成这一工作；3）降尿酸肽的活性评价局限于动物模型水平，推动涉及人类受试者的临床研究，阐明降尿酸肽在人体内的代谢规律和作用机制，有助于应用推广；4）先前的研究较少关注降尿酸肽体内稳定性，可以考虑通过将其与特定食品成分混合封装，以及基于分子模拟辅助开发新型降尿酸肽的形式，提高其稳定性和生物利用度。总之，随着全球高尿酸血症患者的急剧增加以及人们对药物不良反应的担忧，降尿酸肽及其衍生产品将在功能性食品和食品补充剂市场上受到青睐。
王焱鑫，女，宁波大学海洋学院渔业发展专业硕士研究生，主要从事海洋源降尿酸肽的作用机制解析，聚焦于降尿酸肽、肠道菌群及其代谢物和宿主尿酸代谢的互作模式和调控机制研究。研究成果已发表SCI论文2 篇，申请发明专利1 项。
芦晨阳，宁波大学海洋学院副教授，农产品质量安全危害因子与风险防控国家重点实验室科研骨干，硕士生导师。2016年在上海交通大学获得博士学位；2019年在美国新泽西州立罗格斯大学食品学院Chi-tang Ho教授课题组进行为期半年的访学交流。主要研究方向：（1）海洋源大分子营养活性物质的功能挖掘、机制解析和应用推广；（2）肠道微生物介导的多酚类活性物质修饰和代谢及其生物学意义。先后主持国家自然科学基金面上项目、青年项目和国家重点研发计划子课题各1 项，省部级项目7 项，其他项目4 项；以第一作者/通信作者身份在Metabolic Engineering、Free Radical Biology & Medicine和Journal of Agricultural and Food Chemistry等期刊发表SCI论文18 篇，其中1区/2区论文14 篇，累计他引超220 次，为多个国际知名期刊审稿人；作为主要发明人授权发明专利3 件，参与申报发明专利20余件；入选中国海洋学会海洋中药专业委员会委员、宁波市优秀博士后；参与获得轻工业联合会科技进步二等奖和宁波市科技进步三等奖。
Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism
Yanxin Wanga,1, Mingxia Maa,1, Yumeng Huanga, Siqing Fana, Jie Pengc, Shiming Lic,d, Xiurong Sua,*, Yanbo Wangb,e,*, Chenyang Lua,e,*
a State 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, China
b School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
c Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
d College of Life Sciences, Huanggang Normal University, Huanggang 438000, China
e Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
1 Both authors contributed equally.
*Corresponding author.
Abstract
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.
WANG Y X, MA M X, HUANG Y M, et al. Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism[J]. Food Science and Human Wellness, 2024, 13(4): 1767-1786. DOI:10.26599/FSHW.2022.9250149.
或点击下方阅读原文查看文章
为进一步促进动物源食品科学的发展，带动产业的技术创新，更好的保障人类身体健康和提高生活品质，北京食品科学研究院和中国食品杂志社将与陕西师范大学、新疆农业大学、浙江海洋大学、甘肃农业大学、大连民族大学、西北大学于2024年10月14-15日在陕西西安共同举办“2024年动物源食品科学与人类健康国际研讨会”。
长按二维码关注我们！
