Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter Peptides
Bitter peptides derived from the hydrolysis of proteins can cause food to taste bitter and are generally deemed undesirable from the perspective of taste. However, studies have shown some bitter peptides to have bioactivities that are beneficial to human health and helpful for alleviating chronic di...
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China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-038.pdf |
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| author | PU Minghui, WU Hao, WEN Li, CHEN Maolong, CHENG Yunhui |
| author_facet | PU Minghui, WU Hao, WEN Li, CHEN Maolong, CHENG Yunhui |
| author_sort | PU Minghui, WU Hao, WEN Li, CHEN Maolong, CHENG Yunhui |
| collection | DOAJ |
| description | Bitter peptides derived from the hydrolysis of proteins can cause food to taste bitter and are generally deemed undesirable from the perspective of taste. However, studies have shown some bitter peptides to have bioactivities that are beneficial to human health and helpful for alleviating chronic diseases. Hence, elucidating the bitter mechanism of bitter peptides is important for improving the taste and bioactivity utilization of food. Previous studies have pointed out the factors affecting the bitterness of peptides, such as Q value, bitter amino acids, bitterness indicator motifs and spatial structure, but the universal mechanism is still unclear. Enzymatic and non-enzymatic debittering treatments have been developed for laboratory and industrial applications, among which, enzymatic debittering treatments have attracted more attention due to the high efficiency and biosafety, and animal/plant/microorganism-derived enzymes with debittering capacity or potential have been identified and reported continuously. This review comprehensively summarizes recent progress in bitter peptides, including their sources, bioactivities, identification methods, bitterness mechanism and enzymatic/non-enzymatic debittering treatments, and the common characteristics of enzymes from different sources with debittering capacity or potential. Finally, it gives an outlook on future research directions. |
| format | Article |
| id | doaj-art-5f14c7606ee84172b50c1f4b1e72c8a4 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-5f14c7606ee84172b50c1f4b1e72c8a42024-11-28T05:12:56ZengChina Food Publishing CompanyShipin Kexue1002-66302024-11-01452134435610.7506/spkx1002-6630-20240306-041Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter PeptidesPU Minghui, WU Hao, WEN Li, CHEN Maolong, CHENG Yunhui0(1. School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; 2. School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China)Bitter peptides derived from the hydrolysis of proteins can cause food to taste bitter and are generally deemed undesirable from the perspective of taste. However, studies have shown some bitter peptides to have bioactivities that are beneficial to human health and helpful for alleviating chronic diseases. Hence, elucidating the bitter mechanism of bitter peptides is important for improving the taste and bioactivity utilization of food. Previous studies have pointed out the factors affecting the bitterness of peptides, such as Q value, bitter amino acids, bitterness indicator motifs and spatial structure, but the universal mechanism is still unclear. Enzymatic and non-enzymatic debittering treatments have been developed for laboratory and industrial applications, among which, enzymatic debittering treatments have attracted more attention due to the high efficiency and biosafety, and animal/plant/microorganism-derived enzymes with debittering capacity or potential have been identified and reported continuously. This review comprehensively summarizes recent progress in bitter peptides, including their sources, bioactivities, identification methods, bitterness mechanism and enzymatic/non-enzymatic debittering treatments, and the common characteristics of enzymes from different sources with debittering capacity or potential. Finally, it gives an outlook on future research directions.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-038.pdfbitter peptides; bioactivity; bitterness mechanism; debittering; microbial enzymes |
| spellingShingle | PU Minghui, WU Hao, WEN Li, CHEN Maolong, CHENG Yunhui Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter Peptides Shipin Kexue bitter peptides; bioactivity; bitterness mechanism; debittering; microbial enzymes |
| title | Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter Peptides |
| title_full | Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter Peptides |
| title_fullStr | Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter Peptides |
| title_full_unstemmed | Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter Peptides |
| title_short | Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter Peptides |
| title_sort | research progress in the bitterness mechanism and debittering strategies of bitter peptides |
| topic | bitter peptides; bioactivity; bitterness mechanism; debittering; microbial enzymes |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-038.pdf |
| work_keys_str_mv | AT puminghuiwuhaowenlichenmaolongchengyunhui researchprogressinthebitternessmechanismanddebitteringstrategiesofbitterpeptides |