蜂王浆
化学
功能性食品
生物利用度
生物化学
肽
抗菌肽
氨基酸
抗菌活性
食品科学
生物
细菌
生物信息学
遗传学
作者
Shanshan Li,Lingchen Tao,Xinyu Yu,Huoqing Zheng,Jianping Wu,Fuliang Hu
标识
DOI:10.1021/acs.jafc.1c05942
摘要
Royal jelly, also called bee milk, is a source of high-quality proteins. Royal jelly proteins serve as not only a rich source of essential amino acids and functional donors but also an excellent substrate for preparing bioactive peptides. Most naturally occurring bioactive peptides in royal jelly are antibacterial, while peptides derived from proteolytic reactions are shown to exert antihypertensive, antioxidative, and anti-aging activities. Further studies are warranted to characterize the functional properties of major royal jelly proteins and peptides, to explore the preparation of bioactive peptides and the potential novel activities, to improve their bioavailability, to enhance the production efficiency for commercial availability, and finally to open up new applications for royal jelly as a functional food and potential therapeutic agent.
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