期刊论文详细信息
Frontiers in Nutrition
Dietary-Nutraceutical Properties of Oat Protein and Peptides
Xiaolong Wang1  Rui Dong1  Aamina Alim1  Hamad Rafique1  Xinzhong Hu1  Lu Li2  Rana Muhammad Aadil3  Liang Zou4 
[1] College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China;Guilin Seamild Food Co., Ltd., Guilin, China;National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan;School of Food and Biological Engineering, Chengdu University, Chengdu, China;
关键词: oat protein;    bioactive peptides;    antioxidant;    antidiabetic;    antihypertensive;    immunomodulatory;   
DOI  :  10.3389/fnut.2022.950400
来源: DOAJ
【 摘 要 】

Oats are considered the healthiest grain due to their high content of phytochemicals, dietary fibers, and protein. In recent years, oat protein and peptides have gained popularity as possible therapeutic or nutraceutical candidates. Generally, oat peptides with bioactive properties can be obtained by the enzymatic hydrolysis of proteins and are known to have a variety of regulatory functions. This review article focused on the nutraceutical worth of oat proteins and peptides and also describes the application of oat protein as a functional ingredient. Outcomes of this study indicated that oat protein and peptides present various therapeutical properties, including antidiabetic, antioxidant, antihypoxic, antihypertensive, antithrombotic, antifatigue, immunomodulatory, and hypocholestrolaemic. However, most of the conducted studies are limited to in vitro conditions and less data is available on assessing the effectiveness of the oat peptides in vivo. Future efforts should be directed at performing systematic animal studies; in addition, clinical trials also need to be conducted to fully support the development of functional food products, nutraceutical, and therapeutical applications.

【 授权许可】

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