چاپ صفحه |  صفحه نخست سامانه |  نویسندگان |  اطلاعات تفضیلی |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| نویسنده ثبت کننده مقاله | امین عباسی |
| مرحله جاری مقاله | تایید نهایی |
| دانشکده/مرکز مربوطه | دانشکده تغذیه |
| کد مقاله | 87828 |
| عنوان فارسی مقاله | APPLICATION OF FERMENTED PROTEIN HYDROLYSATE WITH BIOLOGICAL PROPERTIES |
| عنوان لاتین مقاله | APPLICATION OF FERMENTED PROTEIN HYDROLYSATE WITH BIOLOGICAL PROPERTIES |
| نوع ارائه | سخنرانی |
| عنوان کنگره / همایش | 8th Internationl Food, Agriculture, and Veterinary Sciences Congrees |
| نوع کنگره / همایش | بین المللی |
| کشور محل برگزاری کنگره/ همایش | Turkey |
| شهر محل برگزاری کنگره/ همایش | Konya |
| سال انتشار/ ارائه شمسی | 1404 |
| سال انتشار/ارائه میلادی | 2025 |
| تاریخ شمسی شروع و خاتمه کنگره/همایش | 1404/03/08 الی 1404/03/10 |
| آدرس لینک مقاله/ همایش در شبکه اینترنت | https://www.gthk.org/english |
| آدرس علمی (Affiliation) نویسنده متقاضی | Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran |
| نویسنده | نفر چندم مقاله |
|---|---|
| امین عباسی | اول |
| عنوان | متن |
|---|---|
| کلمات کلیدی | Keywords: Fermented protein hydrolysate, bioactive peptides, antioxidant, anti-inflammatory, antimicrobial, fermentation, therapeutic applications, health benefits. |
| خلاصه مقاله | Background: Fermented protein hydrolysates (FPHs) have garnered attention due to their potential bioactive properties, including antioxidant, antimicrobial, and anti-inflammatory effects. The process of fermentation, coupled with enzymatic hydrolysis, enhances the nutritional and functional qualities of protein-derived peptides. This review aims to explore the biological properties and applications of fermented protein hydrolysates, focusing on their therapeutic and industrial potential. Methods: A systematic review was conducted across multiple scientific databases (PubMed, Scopus, Web of Science) for studies published between 2000 and 2024. Eligible studies were randomized controlled trials, clinical studies, and in vitro/in vivo experiments investigating the biological activities and applications of fermented protein hydrolysates. Specific emphasis was placed on the bioactive peptides generated through fermentation, their mechanisms of action, and potential health benefits, including anti-inflammatory, antioxidant, and antimicrobial properties. Results: Of the 300 studies identified, 20 met the inclusion criteria. The results revealed that fermented protein hydrolysates exhibit a wide range of biological properties, including potent antioxidant, anti-inflammatory, and antimicrobial effects, which are attributed to the generation of bioactive peptides during the fermentation process. These peptides have been shown to reduce oxidative stress, modulate immune responses, and inhibit the growth of pathogenic microorganisms. Additionally, fermented protein hydrolysates have demonstrated potential applications in food, nutraceuticals, and pharmaceuticals. For example, certain hydrolysates have been shown to enhance gut health, improve skin conditions, and reduce blood pressure in clinical trials. The source of the protein (e.g., soy, whey, fish) and fermentation conditions (e.g., fermentation time, strain of microorganism used) significantly influenced the bioactivity of the hydrolysates. Conclusion: Fermented protein hydrolysates possess a variety of bioactive properties that can be utilized in diverse applications, from food products to pharmaceutical and nutraceutical formulations. The biological activities of these hydrolysates, particularly their antioxidant, anti-inflammatory, and antimicrobial effects, hold great promise for improving human health and combating various diseases. Further research is needed to optimize fermentation processes, identify specific bioactive peptides, and establish the clinical efficacy of fermented protein hydrolysates in therapeutic applications. |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| Amin Abbasi-1.pdf | 1404/03/21 | 1350431 | دانلود |
| 87828.pdf | 1404/06/04 | 54700 | دانلود |
