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Literature DB >> 32517923

A review on mushroom-derived bioactive peptides: Preparation and biological activities.

Juanjuan Zhou¹, Mengfei Chen², Shujian Wu², Xiyu Liao², Juan Wang³, Qingping Wu⁴, Mingzhu Zhuang¹, Yu Ding⁵.

Abstract

Mushroom bioactive peptides (MBAPs) refer to bioactive peptides extracted directly or indirectly from mushrooms or their mycelia. Owing to the presence of a large quantity of high-quality proteins, many mushrooms are promising sources of bioactive peptides. The beneficial effects, including antihypertensive, antioxidant, and antimicrobial activities, of MBAPs are being increasingly recognized with regards to health promotion and disease prevention. However, this field is relatively undeveloped and relevant reviews are scarce. Hence, the aim of this review was to present the current research status of MBAPs, focusing on their preparation and biological functions. An insight regarding the direction of future research has been also discussed.

Entities: Species

Keywords: ACE inhibitor; Antimicrobial; Antioxidant; Bioactive peptides; Mushroom; Preparation

Mesh：

Substances：

Year: 2020 PMID： 32517923 DOI： 10.1016/j.foodres.2020.109230

Source DB: PubMed Journal: Food Res Int ISSN： 0963-9969 Impact factor: 6.475

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Cited

10 in total

1. Preparation of Antioxidant Protein Hydrolysates from Pleurotus geesteranus and Their Protective Effects on H₂O₂ Oxidative Damaged PC12 Cells.

Authors: Xiyu Liao; Zhenjun Zhu; Shujian Wu; Mengfei Chen; Rui Huang; Juan Wang; Qingping Wu; Yu Ding
Journal: Molecules Date: 2020-11-19 Impact factor: 4.411

Review 2. An Updated Review of Bioactive Peptides from Mushrooms in a Well-Defined Molecular Weight Range.

Authors: Nicola Landi; Angela Clemente; Paolo V Pedone; Sara Ragucci; Antimo Di Maro
Journal: Toxins (Basel) Date: 2022-01-22 Impact factor: 4.546

3. Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides.

Authors: Dora Elisa Cruz-Casas; Cristóbal N Aguilar; Juan A Ascacio-Valdés; Raúl Rodríguez-Herrera; Mónica L Chávez-González; Adriana C Flores-Gallegos
Journal: Food Chem (Oxf) Date: 2021-10-23

4. Multi-Omics Analysis of Low-Temperature Fruiting Highlights the Promising Cultivation Application of the Nutrients Accumulation in Hypsizygus marmoreus.

Authors: Ming Gong; Tianyu Huang; Yan Li; Jinxin Li; Lihua Tang; Erzheng Su; Gen Zou; Dapeng Bao
Journal: J Fungi (Basel) Date: 2022-06-30

5. In Vitro and In Vivo Antidiabetic Activity, Phenolic Content and Microscopical Characterization of Terfezia claveryi.

Authors: Ala' Abu-Odeh; Mayadah Shehadeh; Ghadeer A R Y Suaifan; Nida Karameh; Diana Abdel Rahman; Yasser Kandil
Journal: Molecules Date: 2022-07-28 Impact factor: 4.927

6. LC/MS Q-TOF Metabolomic Investigation of Amino Acids and Dipeptides in Pleurotus ostreatus Grown on Different Substrates.

Authors: Roberto Maria Pellegrino; Francesca Blasi; Paola Angelini; Federica Ianni; Husam B R Alabed; Carla Emiliani; Roberto Venanzoni; Lina Cossignani
Journal: J Agric Food Chem Date: 2022-08-09 Impact factor: 5.895

A review on mushroom-derived bioactive peptides: Preparation and biological activities.

1. Preparation of Antioxidant Protein Hydrolysates from Pleurotus geesteranus and Their Protective Effects on H₂O₂ Oxidative Damaged PC12 Cells.

Review 2. An Updated Review of Bioactive Peptides from Mushrooms in a Well-Defined Molecular Weight Range.

3. Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides.

4. Multi-Omics Analysis of Low-Temperature Fruiting Highlights the Promising Cultivation Application of the Nutrients Accumulation in Hypsizygus marmoreus.

5. In Vitro and In Vivo Antidiabetic Activity, Phenolic Content and Microscopical Characterization of Terfezia claveryi.

6. LC/MS Q-TOF Metabolomic Investigation of Amino Acids and Dipeptides in Pleurotus ostreatus Grown on Different Substrates.

Review 7. The current research status and strategies employed to modify food-derived bioactive peptides.

8. Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS.

Review 9. Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation.

Review 10. Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases.

A review on mushroom-derived bioactive peptides: Preparation and biological activities.

1. Preparation of Antioxidant Protein Hydrolysates from Pleurotus geesteranus and Their Protective Effects on H2O2 Oxidative Damaged PC12 Cells.

Review 2. An Updated Review of Bioactive Peptides from Mushrooms in a Well-Defined Molecular Weight Range.

3. Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides.

4. Multi-Omics Analysis of Low-Temperature Fruiting Highlights the Promising Cultivation Application of the Nutrients Accumulation in Hypsizygus marmoreus.

5. In Vitro and In Vivo Antidiabetic Activity, Phenolic Content and Microscopical Characterization of Terfezia claveryi.

6. LC/MS Q-TOF Metabolomic Investigation of Amino Acids and Dipeptides in Pleurotus ostreatus Grown on Different Substrates.

Review 7. The current research status and strategies employed to modify food-derived bioactive peptides.

8. Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS.

Review 9. Compounds purified from edible fungi fight against chronic inflammation through oxidative stress regulation.

Review 10. Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases.

1. Preparation of Antioxidant Protein Hydrolysates from Pleurotus geesteranus and Their Protective Effects on H₂O₂ Oxidative Damaged PC12 Cells.