JZUS - Journal of Zhejiang University SCIENCE

Journal of Zhejiang University SCIENCE B

Accepted manuscript available online (unedited version)

Food-derived bioactive peptides: health benefits, structure-activity relationships, and translational prospects

Author(s): Hongda CHEN, Jiabei SUN, Haolie FANG, Yuanyuan LIN, Han WU, Dongqiang LIN, Zhijian YANG, Quan ZHOU, Bingxiang ZHAO, Tianhua ZHOU, Jianping WU, Shanshan LI, Xiangrui LIU
Affiliation(s): Department of Pharmacology and Department of Gastroenterology of the Second Affiliated Hospital, School of Medicine Zhejiang University, Hangzhou 310058, China; more
Corresponding email(s): lishanshan@zju.edu.cn, xiangrui@zju.edu.cn
Key Words: Functional foods; Biological compound; In silico prediction; Bioavailability; Oral delivery; Absorption

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Hongda CHEN, Jiabei SUN, Haolie FANG, Yuanyuan LIN, Han WU, Dongqiang LIN, Zhijian YANG, Quan ZHOU, Bingxiang ZHAO, Tianhua ZHOU, Jianping WU, Shanshan LI, Xiangrui LIU. Food-derived bioactive peptides: health benefits, structure-activity relationships, and translational prospects[J]. Journal of Zhejiang University Science B,in press.Frontiers of Information Technology & Electronic Engineering,in press.https://doi.org/10.1631/jzus.B2400106

@article{title="Food-derived bioactive peptides: health benefits, structure-activity relationships, and translational prospects",
author="Hongda CHEN, Jiabei SUN, Haolie FANG, Yuanyuan LIN, Han WU, Dongqiang LIN, Zhijian YANG, Quan ZHOU, Bingxiang ZHAO, Tianhua ZHOU, Jianping WU, Shanshan LI, Xiangrui LIU",
journal="Journal of Zhejiang University Science B",
year="in press",
publisher="Zhejiang University Press & Springer",
doi="https://doi.org/10.1631/jzus.B2400106"
}

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%T Food-derived bioactive peptides: health benefits, structure-activity relationships, and translational prospects
%A Hongda CHEN
%A Jiabei SUN
%A Haolie FANG
%A Yuanyuan LIN
%A Han WU
%A Dongqiang LIN
%A Zhijian YANG
%A Quan ZHOU
%A Bingxiang ZHAO
%A Tianhua ZHOU
%A Jianping WU
%A Shanshan LI
%A Xiangrui LIU
%J Journal of Zhejiang University SCIENCE B
%P
%@ 1673-1581
%D in press
%I Zhejiang University Press & Springer
doi="https://doi.org/10.1631/jzus.B2400106"

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T1 - Food-derived bioactive peptides: health benefits, structure-activity relationships, and translational prospects
A1 - Hongda CHEN
A1 - Jiabei SUN
A1 - Haolie FANG
A1 - Yuanyuan LIN
A1 - Han WU
A1 - Dongqiang LIN
A1 - Zhijian YANG
A1 - Quan ZHOU
A1 - Bingxiang ZHAO
A1 - Tianhua ZHOU
A1 - Jianping WU
A1 - Shanshan LI
A1 - Xiangrui LIU
J0 - Journal of Zhejiang University Science B
SP -
EP -
%@ 1673-1581
Y1 - in press
PB - Zhejiang University Press & Springer
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doi="https://doi.org/10.1631/jzus.B2400106"

Abstract
Chinese Summary
Academic Network
Reviewer Comment

Abstract: Food-derived bioactive peptides (FBPs), particularly those with 10 or fewer amino acid residues and a molecular weight below 1300 Da, have gained increasing attention for their safe, diverse structures and specific biological activities. The development of FBP-based functional foods and potential medications depends on understanding their structure-activity relationships (SARs), stability, and bioavailability properties. In this review, we provide an in-depth overview of the role of FBPs in treating various diseases, including Alzheimer’s disease, hypertension, type 2 diabetes mellitus, liver diseases, and inflammatory bowel diseases, based on the literature from the last five years. Subsequently, attention is directed towards elucidating the associations between the bioactivities and structural characteristics (e.g. molecular weight, and the presence of specific amino acids within sequences and compositions) of FBPs. We also discuss in-silico approaches for FBP screening and their limitations. Finally, we summarize recent advancements in formulation techniques to improve the bioavailability of FBPs in the food industry, thereby contributing to healthcare applications.

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