The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
A New Frontier in Soy Bioactive Peptides that May Prevent Age‐related Chronic Diseases
Open accessAbstract
During gastrointestinal digestion or food processing of proteins, small peptides can be released and may act as regulatory compounds with hormone‐like activities. Numerous biologically active peptides (bioactive peptides) have been identified. Most bioactive peptides are derived from milk and dairy products, with the most common being angiotensin converting enzyme inhibitory peptides. Soybean protein and soybean derived peptides also play an important role in soybean physiological activities, particularly those related to the prevention of chronic diseases. However, the bioactive potential of soybean derived bioactive peptides is yet to be fully appreciated. After a general introduction of approaches and advances in bioactive peptides from food sources, this review focuses on bioactive peptides derived from soybean proteins and their physiological properties. Technological approaches to generate bioactive peptides, their isolation, purification, characterization, and quantification, and further application in food and drug design are also presented. Safety concerns, such as potential toxicity, allergenicity, and sensory aspect of these peptides are likewise discussed.
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Citations
Cites
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A soybean cDNA encoding a chromatin-binding peptide inhibits mitosis of mammalian cells.
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Cited by
Food-derived peptides with biological activity: from research to food applications.
Hartmann, R., & Meisel, H. (2007) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2007.01.013 · Cited by 1,102
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Food protein functionality: A comprehensive approach
Foegeding, E. A., & Davis, J. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.05.008 · Cited by 486
Naghshi, S., Sadeghi, O., Willett, W. C., & Esmaillzadeh, A. (2020) · BMJ · doi:10.1136/bmj.m2412 · Cited by 371
Bioactive peptides in cereals and legumes: agronomical, biochemical and clinical aspects.
Malaguti, M., Dinelli, G., Leoncini, E., Bregola, V., Bosi, S., Cicero, A., & Hrelia, S. (2014) · International Journal of Molecular Sciences · doi:10.3390/ijms151121120 · Cited by 180
Metadata
- Authors
- Wang, W., & De Mejia, E. G.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2005-10
- Volume
- 4
- Issue
- 4
- Pages
- 63-78
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2000155459
- Cited by
- 393
- References
- 7
- FWCI
- 2.88
- Type
- journal article
- Language
- en
- Open access
- bronze
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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