چکیده مقاله
Bioactive peptides from marine sources have emerged as a pivotal component in the formulation of functional foods, offering targeted therapeutic benefits beyond basic nutrition These peptides, typically short chains of 2 20 amino acids, are liberated through enzymatic hydrolysis of proteins from fish, shellfish, algae, and other marine organisms Their anti inflammatory and immunomodulatory properties stem from intricate molecular interactions, including inhibition of pro inflammatory cytokines such as TNF α and IL 6, modulation of NF κB signaling pathways, and enhancement of regulatory T cell activity In functional food development, these peptides are integrated into products like fortified beverages, gels, and extruded snacks to address chronic inflammatory conditions and bolster immune responses The enzymatic hydrolysis process, often employing proteases like alcalase or flavourzyme, yields peptides with specific sequences—such as Val Glu Pro Ile Pro Tyr from fish collagen—that exhibit high affinity for binding to inflammatory mediators Bioavailability is a critical factor; marine peptides demonstrate superior gastrointestinal stability compared to terrestrial counterparts due to their hydrophobic residues, facilitating transepithelial transport via peptide transporters like PEPT1 In vitro studies reveal their capacity to downregulate COX 2 expression in macrophages, reducing prostaglandin E2 synthesis by up to 40% Ex vivo models using human peripheral blood mononuclear cells further confirm their role in shifting cytokine profiles toward anti inflammatory states, with increased IL 10 secretion From a formulation perspective, encapsulation techniques such as spray drying with chitosan matrices enhance peptide stability against thermal degradation during food processing, maintaining bioactivity at levels above 80% post pasteurization Sensory integration poses challenges, as marine derived peptides can impart bitter notes, necessitating masking with natural sweeteners or cyclodextrins Regulatory considerations under frameworks like the European Food Safety Authority emphasize substantiation of health claims through randomized controlled trials, where marine peptide enriched foods have shown reductions in C reactive protein levels in cohorts with mild inflammation In the context of metabolic health, these peptides interact with gut microbiota, promoting the growth of beneficial bacteria like Bifidobacterium while suppressing pathogens, thereby indirectly modulating systemic inflammation via the gut brain axis Advanced analytical tools, including mass spectrometry based peptidomics, enable precise identification of active sequences, accelerating the design of tailored functional foods For instance, peptides from sardine hydrolysates have demonstrated synergistic effects with omega 3 fatty acids in alleviating arthritis symptoms in animal models The scalability of production involves sustainable sourcing from marine by products, reducing waste in the seafood industry while meeting global demand for functional ingredients Challenges include variability in peptide yield due to seasonal fluctuations in marine biomass and potential allergenicity from crustacean sources Future directions point toward genetic engineering of marine organisms to enhance peptide precursor proteins, coupled with nanotechnology for targeted delivery to inflamed tissues Overall, bioactive peptides from marine sources represent a sophisticated avenue for functional food innovation, bridging nutraceutical science with clinical outcomes in inflammation management Their integration demands multidisciplinary expertise, from biochemistry to food engineering, to realize their full potential in preventive health strategies This review synthesizes current advancements, highlighting the need for longitudinal studies to validate long term efficacy and safety in diverse populations
نویسندگان
Behzad Beizaeil
PhD student in Food Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch, Tehran, Iran
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Zahra Behzad Mehr
Department of Food Science and Technology, Sab C , Islamic Azad University, Sabzevar, Iran
Mahsa Moghaddas Mehryzi
PhD in Food Science and Technology, Department of Food Engineering, Faculty of Agriculture, Islamic Azad University, Shahre Qods Branch, Iran
شیوه ارجاع
Beizaeil, Behzad and Jamshid Eini, Morteza and Behzad Mehr, Zahra and Moghaddas Mehryzi, Mahsa,1404,Bioactive Peptides Derived from Marine Sources in Functional Foods: Targeted Applications for Anti-Inflammatory and Immunomodulatory Effects,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین