Characterization and preparation of food-derived peptides on improving osteoporosis: A review

文献类型： 外文期刊

第一作者： Xu, Zhe

作者： Xu, Zhe;Zhang, Rui;Du, Ming;Xu, Zhe;Zhang, Lijuan;Yan, Xu;Li, Tingting;Cong, Shuang;Tan, Zhijian;Chen, Hongrui;Qin, Zijin

作者机构：

关键词： Bone; Integrins; Interactions; Osteogenic; Peptides

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 23 卷

页码：

收录情况： SCI

摘要： Osteoporosis is a systemic bone disease characterized by reduced bone mass and deterioration of the microstructure of bone tissue, leading to an increased risk of fragility fractures and affecting human health worldwide. Food-derived peptides are widely used in functional foods due to their low toxicity, ease of digestion and absorption, and potential to improve osteoporosis. This review summarized and discussed methods of diagnosing osteoporosis, treatment approaches, specific peptides as alternatives to conventional drugs, and the laboratory preparation and identification methods of peptides. It was found that peptides interacting with RGD (arginineglycine-aspartic acid)-binding active sites in integrin could alleviate osteoporosis, analyzed the interaction sites between these osteogenic peptides and integrin, and further discussed their effects on improving osteoporosis. These may provide new insights for rapid screening of osteogenic peptides, and provide a theoretical basis for their application in bone materials and functional foods.

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