摘要
血栓性疾病是指血栓形成和血栓栓塞两种病理过程所引起的疾病。近年来世界范围内血栓栓塞性疾病的发病率显著上升,同时伴随着患者死亡率的增加,其已经对人类的生命健康造成严重威胁。自古以来抗凝血就是防治血栓性疾病的重要思路,但目前临床使用的抗凝剂会出现药物耐受性以及药物副作用。食源性生物活性肽具有生物利用率高、安全的优点,在血栓性疾病的防治中有着广阔的应用前景。本文就国内外报道的食源性抗血栓活性肽的来源、制备、分离纯化、鉴定、抗凝血活性与机制研究进行归纳总结,探讨食源性抗血栓的研究进展,以期为挖掘食源性抗血栓肽及研制新型抗凝剂的未来发展提供参考。
Thrombotic disease refers to the disease caused by thrombosis and thromboembolism.In recent years,the global incidence and mortality rates of thromboembolic diseases has increased significantly,posing a serious threat to human life and health.Since ancient times,anticoagulant has been an important way to prevent and treat thrombotic diseases.However,anticoagulant tolerance and side effects have appeared in its clinical applications.Food-derived bioactive peptides have the advantages of high bioavailability and safety and are very promising in the prevention and treatment of thrombotic diseases.This paper summarizes the sources,preparation,purification,identification,anticoagulant activity and mechanisms of food-derived antithrombotic peptides in order to provide a reference for the future development of food-derived antithrombotic peptides and new anticoagulants.
作者
李汉琪
王治军
郑清瑶
曹文红
陈忠琴
林海生
高加龙
郑惠娜
LI Hanqi;WANG Zhijun;ZHENG Qingyao;CAO Wenhong;CHEN Zhongqin;LIN Haisheng;GAO Jialong;ZHENG Huina(National Research and Development Branch Center for Shellfish Processing(Zhanjiang),Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Province Engineering Laboratory for Marine Biological Products,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Collaborative Innovation Center for Key Technologies of Marine Food Deep Processing,Dalian Polytechnic University,Dalian 116034,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第17期268-277,共10页
Food Science
基金
“十三五”国家重点研发计划重点专项(2020YFD0901104)
湛江市农业技术攻关项目(2021A05187)。
关键词
血栓性疾病
食源性抗血栓肽
抗凝血
活性评价
作用机制
thrombotic disease
food-derived antithrombotic peptides
anticoagulants
activity evaluation
mechanism of action
