黑色素过量生成和沉积会导致一系列的皮肤问题，特定食物蛋白肽可通过抑制酪氨酸酶活性减少黑色素的生成。基于此，系统总结了当前食物蛋白源酪氨酸酶抑制肽的来源及制备方法，重点介绍了目前用于评价活性肽抑制效果的模型方法，分析了肽链中氨基酸的种类及位置对肽活性的影响以及活性肽对酪氨酸酶活性的不同抑制机理，并在此基础上指出食物蛋白源酪氨酸酶抑制肽的发展趋势及未来面临的挑战，以期为酪氨酸酶抑制肽的研究及开发应用提供参考。
SONG Yuqiong1
,
2
,
HU Xiao1
,
3*
,
LI Laihao1
,
3
,
CHEN Shengjun1
,
3
,
XIANG Huan1
,
3
,
YANG Xianqing1
,
3
,
WU Yanyan1
,
3
. 食物蛋白源酪氨酸酶抑制肽的研究进展[J]. 陕西师范大学学报(自然科学版), 2023
, 51(3)
: 16
-28
.
DOI: 10.15983/j.cnki.jsnu.2023202
Abnormal production and accumulation of melanin can lead to a series of skin problems, and active peptides derived from foods have been proved to reduce melanogenesis by inhibiting the activity of tyrosinase. This paper systematically summarizes the current sources and preparation methods of food protein-derived peptides with the capability of tyrosinase inhibition, mainly introduces the model methods used to evaluate the inhibitory effect of active peptides. The effects of the types and positions of amino acids in the peptide chains on the peptide activity and the different inhibitory mechanisms of active peptides on tyrosinase activity are analyzed. The paper points out the development trend and challenges of tyrosinase inhibitory peptides derived from food protein, so as to provide reference for their future research and application.
