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Coordinación General de Investigación de la Facultad de Salud Pública y Nutrición y la Dirección General de Sistemas e Informática de la Universidad Autónoma de Nuevo León

2008, Number 2

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Rev Salud Publica Nutr 2008; 9 (2)

Biopéptidos alimenticios: nuevos promotores de la salud

Chel-Guerrero L, Betancur-Ancona D

Language: Spanish
References: 26
Page:
PDF size: 85.72 Kb.


ABSTRACT

Today, the food science had promoted a novel nutrition concept which includes same functional foods to exert a major health and to disappear of disease risks on human body. For this reason, the important foods companies like Danone®, Nestlé®, Poleva®, have a bioactive and nutritive compound into their products, from animal and vegetable raw materials. These foods can offer these beneficial aspects for health. So, this is an important aspect of food industries which had begun the research and development of these bioactive compounds from natural raw materials which there are high protein content; these raw material foods can serve to extract these bioactive peptides with physiological effect on health. The bioactive peptides usually contain 2 to 20 amino acid residues per molecule and they are inactive within the original protein, but once released, function as regulatory compounds with hormone-like activity that is based on the inherent amino acid composition and sequence. These peptides can be liberated from the parent protein during gastrointestinal digestion in the body or during food processing like enzymatic hydrolysis. The demonstrated beneficial effects of the bioactive peptides (antihypertensive, antimicrobial, inmmunomodulatory, mineral binding, opiate, antioxidant, antithrombotic and other activity) had made to inclusion on them like compound on functional food formulations for to affect beneficially one or more target functions in the body; the objective is clear, it is to look at improved state of health and well-being and/or reduction of risk of disease and even an improvement in the quality of life.


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