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Open Access

Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism

Yanxin Wanga,1, Mingxia Maa,1, Yumeng Huanga, Siqing Fana, Jie Pengc, Shiming Lic,d, Xiurong Sua( ), Yanbo Wangb,e( ), Chenyang Lua,e( )
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products and School of Marine Science, Ningbo University, Ningbo 315211, China
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
College of Life Sciences, Huanggang Normal University, Huanggang 438000, China
Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China

1 These authors contributed equally to this work.

Peer review under responsibility of Tsinghua University Press.

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Highlights

• Novel methods to prepare higher anti-hyperuricemia activity peptides were proposed.

• Bioinformatics strategies in screening anti-hyperuricemia peptides were recommended.

• Classical uric acid homeostasis- and novel microbiota-based mechanism was discussed.

• Structure-activity relationships of anti-hyperuricemia peptides were summarized.

• Future prospectives in peptides bioavailability improvement were also mentioned.

Abstract

Hyperuricemia, a metabolic disorder related to uric acid metabolism dysregulation, has become a common metabolic disease worldwide, due to changes in lifestyle and dietary structure. In recent years, owing to their high activity and few adverse effects, food-derived active peptides used as functional foods against hyperuricemia have attracted increasing attention. This article aims to focus on the challenge associated with peptide-specific preparation methods development, functional components identification, action mechanism(s) clarification, and bioavailability improvement. The current review proposed recent advances in producing the food-derived peptides with high anti-hyperuricemia activity by protein source screening and matched enzymatic hydrolysis condition adjusting, increased the knowledge about strategies to search antihyperuricemia peptides with definite structure, and emphasized the necessity of combining computer-aided approaches and activity evaluations. In addition, novel action mechanism mediated by gut microbiota was discussed, providing different insights from classical mechanism. Moreover, considering that little attention was paid previously on the structure-activity relationships of anti-hyperuricemia peptides, we collected the sequences from published studies and make a preliminary summary about the structure-activity relationships, which in turn provided guides for enzymatic hydrolysis optimization and bioavailability improvement. Hopefully, this article could promote the development, application and commercialization of food-derived anti-hyperuricemia peptides in the future.

Keywords

HyperuricemiaPeptideEnzyme hydrolysisMechanismStructure-activity relationshipBioavailability

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Food Science and Human Wellness
Volume 13 Issue 4,
July 2024
Pages 1767-1786
DOI: 10.26599/FSHW.2022.9250149
Cite this article:
Wang Y, Ma M, Huang Y, et al. Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism. Food Science and Human Wellness, 2024, 13(4): 1767-1786. https://doi.org/10.26599/FSHW.2022.9250149

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Received: 24 February 2023
Revised: 26 March 2023
Accepted: 24 April 2023
Published: 20 May 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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