Background

Bioactive peptides derived from food proteins are continuing gain the momentum as an important constituent of functional food ingredients and nutraceuticals. Although there is a burgeoning body of literature about preparation, characterization and activity study of food-derived bioactive peptides and several bioactive peptides have been commercialized, there is lack of systemic review on the safety of food protein derived bioactive peptides.

Scope and approach

This article reviews the possible formation of allergenic and toxic peptides from their parent proteins, as well as hazardous compounds during protein extraction, protein pretreatment, and bioactive peptides preparation. The impacts of administration dosage (including frequency) and length of bioactive peptides on safety are discussed. Finally, the challenges in researching the safety of bioactive peptides are also presented.

Key findings and conclusions

Potential toxic and allergenic peptides, often showing biological activities, may be released during hydrolysis of food proteins. Amino acid racemization, peptide modification/derivation including the formation of iso-peptide bonds, and Maillard reaction may occur during protein extraction, sample pretreatment, and peptide preparation. The safety of bioactive peptides can also be affected by administration dosage (including frequency) and length of use. It is expected that this review can facilitate the development of effective strategies to address the safety concerns of food protein-derived bioactive peptides.

中文翻译：

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食品蛋白质衍生的生物活性肽的安全性考虑

背景

来自食物蛋白的生物活性肽作为功能性食品成分和营养保健品的重要组成部分，正在继续获得发展势头。尽管关于食品来源的生物活性肽的制备，表征和活性研究的文献迅速增加，并且已经将几种生物活性肽商业化，但是对食品蛋白质衍生的生物活性肽的安全性缺乏系统的评价。

范围和方法

本文回顾了由其母体蛋白可能形成的过敏原和毒性肽，以及在蛋白提取，蛋白预处理和生物活性肽制备过程中形成的有害化合物。讨论了给药剂量（包括频率）和生物活性肽长度对安全性的影响。最后，还提出了研究生物活性肽安全性的挑战。

主要发现和结论

经常具有生物活性的潜在有毒和过敏原肽可能会在食品蛋白质水解过程中释放出来。在蛋白质提取，样品预处理和肽制备过程中，可能发生氨基酸外消旋，肽修饰/衍生（包括形成异肽键）和美拉德反应。生物活性肽的安全性也会受到给药剂量（包括频率）和使用时间的影响。预期该综述可以促进开发有效策略以解决源自食物蛋白的生物活性肽的安全性问题。