摘要
传统的阿片,主要是生物碱,它已经被用于临床痛症一些年了,但是经常会引发神经副作用,包括镇静,头晕,身体依赖性,耐受性,成瘾,恶心,呕吐,便秘和呼吸抑制,这些妨碍了他们的有效使用。来源于食物的阿片肽有像安全和天然改变的明显的优点,可能是因为他们使用动物和植物蛋白生产,同时副作用也就相对较少。这篇综述旨在论述当前关于来源食物的阿片肽并重点关注其生产和鉴定,分离,纯化的方法。为了充分理解阿片肽是作为一种药还是饮食补充食疗验方来实现痛觉管理潜能,强调需要筛选更多的膳食蛋白作为新型阿片肽的来源。
关键词: 阿片,肽,阿片受体,酪啡肽,源外啡肽,发酵。
Current Medicinal Chemistry
Title:Food Proteins as Source of Opioid Peptides-A Review
Volume: 23 Issue: 9
Author(s): Swati Garg, Kulmira Nurgali, Vijay Kumar Mishra
Affiliation:
关键词: 阿片,肽,阿片受体,酪啡肽,源外啡肽,发酵。
摘要: Traditional opioids, mainly alkaloids, have been used in the clinical management of pain for a number of years but are often associated with numerous side-effects including sedation, dizziness, physical dependence, tolerance, addiction, nausea, vomiting, constipation and respiratory depression which prevent their effective use. Opioid peptides derived from food provide significant advantages as safe and natural alternative due to the possibility of their production using animal and plant proteins as well as comparatively less side-effects. This review aims to discuss the current literature on food-derived opioid peptides focusing on their production, methods of detection, isolation and purification. The need for screening more dietary proteins as a source of novel opioid peptides is emphasized in order to fully understand their potential in pain management either as a drug or as part of diet complementing therapeutic prescription.
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Cite this article as:
Swati Garg, Kulmira Nurgali, Vijay Kumar Mishra , Food Proteins as Source of Opioid Peptides-A Review, Current Medicinal Chemistry 2016; 23 (9) . https://dx.doi.org/10.2174/0929867323666160219115226
DOI https://dx.doi.org/10.2174/0929867323666160219115226 |
Print ISSN 0929-8673 |
Publisher Name Bentham Science Publisher |
Online ISSN 1875-533X |
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