Open Access

Current Research in Food Science

, volume 5 , pages 2162-2170

Advances in the stability challenges of bioactive peptides and improvement strategies

Jingyan Pei ¹

Xinchang Gao ²

Daodong Pan ^{1, 3}

Ying Hua ⁴

Jun He ¹

Liu Zhu ⁵

Yali Dang ¹

Hide authors affiliations Show authors affiliations: 5 affiliations

State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China |

Department of Chemistry, Tsinghua University, Beijing, 100084, China |

National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, 330022, Jiangxi, China |

⁴

College of Pharmaceutical Science, Zhejiang Chinese Medical University, Hangzhou, 310053, Zhejiang, China |

⁵

Zhejiang Institute for Food and Drug Control, Hangzhou, 310052, Zhejiang, China |

Publication type: Journal Article

Publication date: 2022-11-05

Elsevier

Current Research in Food Science

scimago Q1

wos Q1

SJR: 1.408

CiteScore: 10.7

Impact factor: 7.0

ISSN: 26659271

DOI: 10.1016/j.crfs.2022.10.031

Copy DOI

PubMed ID: 36387592

Applied Microbiology and Biotechnology

Biotechnology

Food Science

Abstract

Bioactive peptides are widely used in functional foods due to their remarkable efficacy, selectivity, and low toxicity. However, commercially produced bioactive peptides lack quality stability between batches. Furthermore, the efficacies of bioactive peptides cannot be guaranteed in vivo due to gastrointestinal digestion and rapid plasma, liver, and kidney metabolism. The problem of poor stability has restricted the development of peptides. Bioactive peptide stability assessments use different stability assays, so the results of different studies are not always comparable. This review summarizes the quality stability challenges in the enzymatic hydrolysis production of bioactive peptides and the metabolism stability challenges after oral administration. Future directions on the strategies for improving their stability are provided. It was proposed that we use fingerprinting as a quality control measure using qualitative and quantitative characteristic functional peptide sequences. The chemical modification and encapsulation of bioactive peptides in microcapsules and liposomes are widely used to improve the digestive and metabolic stability of bioactive peptides. Additionally, the establishment of a universal stability test and a unified index would greatly improve uniformity and comparability in research into bioactive peptides. In summary, the reliable evaluation of stability is an essential component of peptide characterization, and these ideas may facilitate further development and utilization of bioactive peptides. • Stability challenges encountered by bioactive peptides were summarized. • Strategies to improve the stability of bioactive peptides were provided. • The establishment of a universal stability test and a unified index would greatly improve uniformity and comparability in research into bioactive peptides. • It was proposed that we use a method of traditional Chinese medicine fingerprinting as a quality control measure.

Found

1 citation

Bhattacharyya Jyotirmoy

PhD in Pharmacy, lecturer

3 publications, 1 citation

h-index: 1

Research interests

Natural compounds

Synthesis of nanoparticles

Top-30

Journals

	1 2 3 4 5 6 7
Journal of Agricultural and Food Chemistry	Journal of Agricultural and Food Chemistry, 7, 6.73% Journal of Agricultural and Food Chemistry 7 publications, 6.73%
Food Research International	Food Research International, 5, 4.81% Food Research International 5 publications, 4.81%
Food and Function	Food and Function, 5, 4.81% Food and Function 5 publications, 4.81%
Food Chemistry	Food Chemistry, 5, 4.81% Food Chemistry 5 publications, 4.81%
International Journal of Molecular Sciences	International Journal of Molecular Sciences, 4, 3.85% International Journal of Molecular Sciences 4 publications, 3.85%
International Journal of Peptide Research and Therapeutics	International Journal of Peptide Research and Therapeutics, 4, 3.85% International Journal of Peptide Research and Therapeutics 4 publications, 3.85%
Food Bioscience	Food Bioscience, 4, 3.85% Food Bioscience 4 publications, 3.85%
International Journal of Biological Macromolecules	International Journal of Biological Macromolecules, 4, 3.85% International Journal of Biological Macromolecules 4 publications, 3.85%
Foods	Foods, 3, 2.88% Foods 3 publications, 2.88%
Journal of Materials Chemistry B	Journal of Materials Chemistry B, 3, 2.88% Journal of Materials Chemistry B 3 publications, 2.88%
Marine Drugs	Marine Drugs, 3, 2.88% Marine Drugs 3 publications, 2.88%
Trends in Food Science and Technology	Trends in Food Science and Technology, 2, 1.92% Trends in Food Science and Technology 2 publications, 1.92%
Food and Bioprocess Technology	Food and Bioprocess Technology, 2, 1.92% Food and Bioprocess Technology 2 publications, 1.92%
Bioorganic Chemistry	Bioorganic Chemistry, 2, 1.92% Bioorganic Chemistry 2 publications, 1.92%
Frontiers in Pharmacology	Frontiers in Pharmacology, 2, 1.92% Frontiers in Pharmacology 2 publications, 1.92%
Biomolecules	Biomolecules, 2, 1.92% Biomolecules 2 publications, 1.92%
Food Chemistry: X	Food Chemistry: X, 2, 1.92% Food Chemistry: X 2 publications, 1.92%
Cancers	Cancers, 1, 0.96% Cancers 1 publication, 0.96%
Journal of Functional Foods	Journal of Functional Foods, 1, 0.96% Journal of Functional Foods 1 publication, 0.96%
Pharmaceutics	Pharmaceutics, 1, 0.96% Pharmaceutics 1 publication, 0.96%
Meat Science	Meat Science, 1, 0.96% Meat Science 1 publication, 0.96%
Journal of Food Measurement and Characterization	Journal of Food Measurement and Characterization, 1, 0.96% Journal of Food Measurement and Characterization 1 publication, 0.96%
Molecules	Molecules, 1, 0.96% Molecules 1 publication, 0.96%
Biomacromolecules	Biomacromolecules, 1, 0.96% Biomacromolecules 1 publication, 0.96%
Current Opinion in Green and Sustainable Chemistry	Current Opinion in Green and Sustainable Chemistry, 1, 0.96% Current Opinion in Green and Sustainable Chemistry 1 publication, 0.96%
Nanomaterials	Nanomaterials, 1, 0.96% Nanomaterials 1 publication, 0.96%
Future Foods	Future Foods, 1, 0.96% Future Foods 1 publication, 0.96%
Critical Reviews in Food Science and Nutrition	Critical Reviews in Food Science and Nutrition, 1, 0.96% Critical Reviews in Food Science and Nutrition 1 publication, 0.96%
Journal of the Science of Food and Agriculture	Journal of the Science of Food and Agriculture, 1, 0.96% Journal of the Science of Food and Agriculture 1 publication, 0.96%
	1 2 3 4 5 6 7

Publishers

	5 10 15 20 25 30 35 40
Elsevier	Elsevier, 40, 38.46% Elsevier 40 publications, 38.46%
MDPI	MDPI, 19, 18.27% MDPI 19 publications, 18.27%
Springer Nature	Springer Nature, 11, 10.58% Springer Nature 11 publications, 10.58%
Royal Society of Chemistry (RSC)	Royal Society of Chemistry (RSC), 10, 9.62% Royal Society of Chemistry (RSC) 10 publications, 9.62%
American Chemical Society (ACS)	American Chemical Society (ACS), 9, 8.65% American Chemical Society (ACS) 9 publications, 8.65%
Frontiers Media S.A.	Frontiers Media S.A., 4, 3.85% Frontiers Media S.A. 4 publications, 3.85%
Wiley	Wiley, 4, 3.85% Wiley 4 publications, 3.85%
Research Square Platform LLC	Research Square Platform LLC, 1, 0.96% Research Square Platform LLC 1 publication, 0.96%
Taylor & Francis	Taylor & Francis, 1, 0.96% Taylor & Francis 1 publication, 0.96%
International Society for Nutraceuticals & Functional Foods (ISNFF)	International Society for Nutraceuticals & Functional Foods (ISNFF), 1, 0.96% International Society for Nutraceuticals & Functional Foods (ISNFF) 1 publication, 0.96%
SciELO	SciELO, 1, 0.96% SciELO 1 publication, 0.96%
Cold Spring Harbor Laboratory	Cold Spring Harbor Laboratory, 1, 0.96% Cold Spring Harbor Laboratory 1 publication, 0.96%
IntechOpen	IntechOpen, 1, 0.96% IntechOpen 1 publication, 0.96%
Zhejiang University Press	Zhejiang University Press, 1, 0.96% Zhejiang University Press 1 publication, 0.96%
	5 10 15 20 25 30 35 40

We do not take into account publications without a DOI.
Statistics recalculated weekly.

Are you a researcher?

Create a profile to get free access to personal recommendations for colleagues and new articles.

Metrics

105

Cite this

GOST |

Cite this

GOST Copy

Pei J. et al. Advances in the stability challenges of bioactive peptides and improvement strategies // Current Research in Food Science. 2022. Vol. 5. pp. 2162-2170.

GOST all authors (up to 50) Copy

Pei J., Gao X., Pan D., Hua Y., He J., Zhu L., Dang Y. Advances in the stability challenges of bioactive peptides and improvement strategies // Current Research in Food Science. 2022. Vol. 5. pp. 2162-2170.

RIS |

Cite this

RIS Copy

TY - JOUR

DO - 10.1016/j.crfs.2022.10.031

UR - https://doi.org/10.1016/j.crfs.2022.10.031

TI - Advances in the stability challenges of bioactive peptides and improvement strategies

T2 - Current Research in Food Science

AU - Pei, Jingyan

AU - Gao, Xinchang

AU - Pan, Daodong

AU - Hua, Ying

AU - He, Jun

AU - Zhu, Liu

AU - Dang, Yali

PY - 2022

DA - 2022/11/05

PB - Elsevier

SP - 2162-2170

VL - 5

PMID - 36387592

SN - 2665-9271

ER -

BibTex

Cite this

BibTex (up to 50 authors) Copy

@article{2022_Pei,

author = {Jingyan Pei and Xinchang Gao and Daodong Pan and Ying Hua and Jun He and Liu Zhu and Yali Dang},

title = {Advances in the stability challenges of bioactive peptides and improvement strategies},

journal = {Current Research in Food Science},

year = {2022},

volume = {5},

publisher = {Elsevier},

month = {nov},

url = {https://doi.org/10.1016/j.crfs.2022.10.031},

pages = {2162--2170},

doi = {10.1016/j.crfs.2022.10.031}

}

Publisher

Elsevier

Journal

Current Research in Food Science

scimago Q1

wos Q1

SJR

1.408

CiteScore

10.7

Impact factor

7.0

ISSN

26659271 (Print)