文献类型：期刊文献

英文题名：Sustainable bioactive peptides from by-products of woody oil plants: Updated insights into biological functions and molecular modelling

作者：Le, Thanh Ninh[1,2] Cai, Haiying[3] Shang, Yaxuan[4] Nguyen, Phu Hung[5] Fang, Xuezhi[6] Cao, Yu[1] Luo, Zisheng[1] Wang, Jing[1,7] Feng, Fengqin[1] Zhao, Minjie[1]

第一作者：Le, Thanh Ninh

通信作者：Zhao, MJ[1]

机构：[1]Zhejiang Univ, Coll Biosyst Engn & Food Sci,Minist Agr & Rural Af, Key Lab Agroprod Postharvest Handling, Zhejiang Key Lab Agrifood Resources & High Value U, Hangzhou 310058, Peoples R China;[2]Thai Nguyen Univ, Fac Life Sci, Int Sch, Thai Nguyen 250000, Vietnam;[3]Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Hangzhou 310023, Peoples R China;[4]Northwest Agr & Forestry Univ, Coll Forestry, Yangling 712100, Peoples R China;[5]Thai Nguyen Univ, Ctr Interdisciplinary Sci & Educ, Thai Nguyen 250000, Vietnam;[6]Chinese Acad Forestry, Res Inst Subtrop Forestry, Hangzhou 311400, Peoples R China;[7]Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310018, Zhejiang, Peoples R China

年份：2026

卷号：168

外文期刊名：TRENDS IN FOOD SCIENCE & TECHNOLOGY

收录：;EI(收录号：20255119749812);Scopus(收录号：2-s2.0-105025021614);WOS:【SCI-EXPANDED(收录号:WOS:001647960200001)】；

基金：This work was supported by the National Key Research and Devel-opment Program of China (No. 2023YFD2201300) .

语种：英文

外文关键词：By-product valorization; Protein hydrolysates; Sustainability; Functional foods; Bioinformatics

摘要：Background: By-products of woody oil plants (BWOPs), such as pressed cakes and defatted meals generated during oil extraction, are protein-rich resources with great potential for high-value applications. Valorizing these proteins into bioactive peptides (BPs) can enhance economic value, reduce waste, and promote the development of functional foods and nutraceuticals, thus contributing to a more sustainable woody oil industry. Scope and approach: The review aims to provide an updated overview of BPs derived from BWOPs (BWOPPs), covering their biological activities and mechanisms of action. Notably, it highlights advanced bioinformatics approaches to enable the investigation of BWOPPs. Key findings and conclusions: BWOPPs hold considerable potential as ingredients for functional foods and nutraceuticals, exhibiting various bioactivities, such as antioxidant, anti-inflammatory, antihypertensive, antidiabetic, antihyperlipidemic, and neuroprotective effects. Recent advances in peptide characterization, including molecular modeling techniques such as quantitative structure-activity relationships, virtual screening, molecular docking, molecular dynamics simulations, and quantum chemistry calculations, combined with experimental validation in cell and animal models, strongly support their further development and application.