Recent advances in the effect of simulated gastrointestinal digestion and encapsulation on peptide bioactivity and stability
文献类型： 外文期刊
作者： Chen, Chenlong 1 ; Yu, Wancong 2 ; Kou, Xiaohong 1 ; Niu, Yujia 1 ; Ji, Jiaxin 1 ; Shao, Ying 1 ; Wu, Shuqi 1 ; Liu, Mengyi 1 ; Xue, Zhaohui 1 ;
作者机构： 1.Tianjin Univ, Sch Chem Engn & Technol, Tianjin 300350, Peoples R China
2.Tianjin Acad Agr Sci, Biotechnol Res Inst, Tianjin 300384, Peoples R China
期刊名称：FOOD & FUNCTION （ 影响因子：5.4； 五年影响因子：6.1 ）
ISSN： 2042-6496
年卷期： 2025 年 16 卷 5 期
页码：
收录情况： SCI
摘要： Food-derived bioactive peptides have garnered significant attention from researchers due to their specific biological functions, including antihypertensive, antioxidant, antidiabetic, anticancer, anti-inflammatory, and anti-osteoporosis properties. Despite extensive in vitro research, the bioactivity of these peptides may be compromised in the gastrointestinal tract due to enzymatic hydrolysis before reaching the bloodstream or target cells. Therefore, understanding the fate of bioactive peptides during digestion is crucial before advancing to clinical trials and commercial applications. To exert their health-promoting effects, these peptides must maintain their bioactivity throughout digestion. Encapsulation has emerged as a promising strategy for protecting peptides in the gastrointestinal tract. This review examines the effects of in vitro simulated gastrointestinal digestion on peptide bioactivity and stability, highlighting recent research on encapsulation strategies designed to enhance their gastrointestinal stability. Furthermore, the review addresses existing research gaps and suggests future research directions to advance our understanding and the application of bioactive peptides.
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