Pyroglutamyl(pGlu)peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at the N-terminal position of peptides.This process can occur endogenously or during processing of foods cont...Pyroglutamyl(pGlu)peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at the N-terminal position of peptides.This process can occur endogenously or during processing of foods containing the peptides.Some factors such as heat,high pressure and enzymatic modifications contribute to pGlu formation.pGlu peptides are thought to have different characteristics,especially bitter and umani tastes,and thus can affect the sensory properties of foods that contain them.Moreover,some health-promoting properties have been reported for pGlu peptides,including hepatoprotective,antidepressant and anti-inflammatory activities.However,the role of pGlu residue in the peptide bioactivity is not completely established,although the hydrophobic-lactam ring is thought to enhance the peptide stability against degradation by gastrointestinal proteases.This review discusses the occurrence and formation of pGlu peptides in foods,their quantification,sensory and biological properties,and prospects in food applications.展开更多
Grapes,renowned for their diverse phytochemical composition,have long been recognized for their health-promoting properties.This narrative review aims to synthesize the current research on grapes,with a particular emp...Grapes,renowned for their diverse phytochemical composition,have long been recognized for their health-promoting properties.This narrative review aims to synthesize the current research on grapes,with a particular emphasis on their role in disease prevention and health enhancement through bioactive compounds.A comprehensive review of peer-reviewed studies,including in vitro,in vivo,and clinical investigations,was conducted to elucidate the relationship between grape consumption and health outcomes.The review highlights the positive association of grape intake with a decreased risk of chronic diseases such as cardiovascular disease,type 2 diabetes,and certain cancers.Notable bioactive components like resveratrol are emphasized for their neuroprotective and antioxidative capabilities.Additionally,the review explores emerging research on the impact of grapes on gut microbiota and its implications for metabolic health and immune function.This updated review underscores the importance of future research to fully leverage and understand the therapeutic potential of grape-derived compounds,aiming to refine dietary guidelines and functional food formulations.Further translational studies are expected to clarify the specific bioactive interactions and their impacts on health.展开更多
文摘Pyroglutamyl(pGlu)peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at the N-terminal position of peptides.This process can occur endogenously or during processing of foods containing the peptides.Some factors such as heat,high pressure and enzymatic modifications contribute to pGlu formation.pGlu peptides are thought to have different characteristics,especially bitter and umani tastes,and thus can affect the sensory properties of foods that contain them.Moreover,some health-promoting properties have been reported for pGlu peptides,including hepatoprotective,antidepressant and anti-inflammatory activities.However,the role of pGlu residue in the peptide bioactivity is not completely established,although the hydrophobic-lactam ring is thought to enhance the peptide stability against degradation by gastrointestinal proteases.This review discusses the occurrence and formation of pGlu peptides in foods,their quantification,sensory and biological properties,and prospects in food applications.
文摘Grapes,renowned for their diverse phytochemical composition,have long been recognized for their health-promoting properties.This narrative review aims to synthesize the current research on grapes,with a particular emphasis on their role in disease prevention and health enhancement through bioactive compounds.A comprehensive review of peer-reviewed studies,including in vitro,in vivo,and clinical investigations,was conducted to elucidate the relationship between grape consumption and health outcomes.The review highlights the positive association of grape intake with a decreased risk of chronic diseases such as cardiovascular disease,type 2 diabetes,and certain cancers.Notable bioactive components like resveratrol are emphasized for their neuroprotective and antioxidative capabilities.Additionally,the review explores emerging research on the impact of grapes on gut microbiota and its implications for metabolic health and immune function.This updated review underscores the importance of future research to fully leverage and understand the therapeutic potential of grape-derived compounds,aiming to refine dietary guidelines and functional food formulations.Further translational studies are expected to clarify the specific bioactive interactions and their impacts on health.
