Royal Jelly Proteins and Their Derived Peptides : Preparation, Properties, and Biological Activities
Royal jelly, also called bee milk, is a source of high-quality proteins. Royal jelly proteins serve as not only a rich source of essential amino acids and functional donors but also an excellent substrate for preparing bioactive peptides. Most naturally occurring bioactive peptides in royal jelly are antibacterial, while peptides derived from proteolytic reactions are shown to exert antihypertensive, antioxidative, and anti-aging activities. Further studies are warranted to characterize the functional properties of major royal jelly proteins and peptides, to explore the preparation of bioactive peptides and the potential novel activities, to improve their bioavailability, to enhance the production efficiency for commercial availability, and finally to open up new applications for royal jelly as a functional food and potential therapeutic agent.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:69 |
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| Enthalten in: |
Journal of agricultural and food chemistry - 69(2021), 48 vom: 08. Dez., Seite 14415-14427 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Li, Shanshan [VerfasserIn] |
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| Links: |
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| Themen: |
Anti-Bacterial Agents |
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| Anmerkungen: |
Date Completed 09.12.2021 Date Revised 14.12.2021 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1021/acs.jafc.1c05942 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM333449231 |
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| 520 | |a Royal jelly, also called bee milk, is a source of high-quality proteins. Royal jelly proteins serve as not only a rich source of essential amino acids and functional donors but also an excellent substrate for preparing bioactive peptides. Most naturally occurring bioactive peptides in royal jelly are antibacterial, while peptides derived from proteolytic reactions are shown to exert antihypertensive, antioxidative, and anti-aging activities. Further studies are warranted to characterize the functional properties of major royal jelly proteins and peptides, to explore the preparation of bioactive peptides and the potential novel activities, to improve their bioavailability, to enhance the production efficiency for commercial availability, and finally to open up new applications for royal jelly as a functional food and potential therapeutic agent | ||
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| 700 | 1 | |a Hu, Fuliang |e verfasserin |4 aut | |
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