Research Progress on Bioactivities of Sensory Peptides(呈味肽的生物活性研究进展)

Sensory peptides are short-chain peptides with flavor characteristics or affecting flavor effects. Beyond their advantages of diverse sources, high bioavailability, and safety, certain peptides exhibit physiological regulatory functions. Firstly, the four stages of research on sensory peptides were summarized. The initial stage was the 1950s to the 1970s, when sensory peptides were isolated from natural food materials and their artificial synthesis was achieved. The rapid development stage was the 1980s to the 1990s, when analytical techniques and taste receptor research were used to systematically explore the structure-activity relationship and sensory evaluation methods. The process and application stage took place in the first decade of the 21st century, when the focus was placed on the optimization of enzymatic hydrolysis processes and the development of compound condiments to promote industrialization. And the multi-functional and precision stage has continued from 2010 to the present, when artificial intelligence and green manufacturing were combined to expand the high-throughput screening of sensory peptides and their nutritional and health functions. Secondly, by integrating multi-source databases and conducting systematic literature mining, a standardized dataset covering 781 sensory peptides was constructed from dimensions including screening strategies and information, inclusion principles of sensory peptides, standardized database category information, taste types, chain lengths, molecular weights, sources, and processing technologies. Their taste-type distribution, sequence characteristics, and source discovery were comprehensively analyzed to map current research landscapes. Furthermore, 182 sensory peptides with clear bioactivity reports were screened through high-throughput sequence alignment, and their sensory types, bioactivities, and “sensory-bioactivity” distribution characteristics were summarized. The research paradigms for three high-frequency bioactivities, ACE inhibition, DPP-IV inhibition, and antioxidant effects, were systematically summarized. This study aimed to provide multi-dimensional database support for the sensory peptide industry and offer a reference for the synergistic study of “flavor-function” dual attributes of sensory peptides.(呈味肽是具备风味特性或影响风味效果的短链肽,除具有来源广泛、易吸收、安全性较高等优点外,部分肽段还具有生理调节功能。归纳了呈味肽研究所历经的4个阶段:起步阶段(20世纪50—70年代),从天然食材中分离呈味肽,并实现人工合成；快速发展阶段(20世纪80—90年代),借助分析技术和味觉受体研究,系统探索构效关系与感官评价；工艺与应用阶段(21世纪头十年),聚焦酶解工艺优化和复合调味品开发,推动产业化；多功能与精准化阶段(2010年至今),结合人工智能与绿色制造,拓展呈味肽的高通量筛选及营养健康功能。通过多维数据库整合与系统文献挖掘,从呈味肽筛选策略与信息收录原则、标准化数据库类目信息、呈味类型、链长与分子质量、来源与加工工艺等维度,构建了涵盖781种呈味肽的标准化数据集,并从序列分布、来源发现等方面系统剖析了呈味肽研究现状。通过高通量序列比对,筛查出182种具有明确生物活性报道的呈味肽,并总结了其呈味类型、生物活性及“味型-活性”分布特征,重点归纳了ACE抑制、DPP-IV抑制及抗氧化3种高频活性的研究方法。研究旨在为呈味肽产业提供多维度数据支撑,并为呈味肽的“风味-功能”双属性协同研究提供参考。)