SONG Yuqiong1,2, HU Xiao1,3*, LI Laihao1,3, CHEN Shengjun1,3,XIANG Huan1,3, YANG Xianqing1,3, WU Yanyan1,3
(1 Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences,Guangzhou 510300, Guangdong, China;2 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China；3 Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China)
Abstract:
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.
KeyWords:
anti-tyrosinase peptides; preparation; structure-activity relationship; action mechanism; activity evaluation
