Обзор получения биологически активных пептидов из растительного сырья методом микробной ферментации

Введение. Биологически активные пептиды (БАП) обладают высокой физиологической активностью и представляют ценность для создания функциональных продуктов питания. Микробная ферментация является щадящей и эффективной альтернативой химическому и ферментативному гидролизам для получения БАП из растительного сырья. Цель исследования. Проведение систематического обзора современных данных о получении БАП из высокобелкового растительного сырья методом микробной ферментации для их последующего применения в пищевой промышленности. Объекты и методы исследования. Объекты – высокобелковое растительное сырье (злаковые, бобовые, масличные культуры) и протеолитические системы молочнокислых бактерий. Методы заключались в систематическом поиске и анализе научных публикаций (2021-2026 гг.) в базах Web of Science, Scopus, PubMed и eLibrary по профилю микробной ферментации растительных белков. Результаты и обсуждение. Проанализированы ресурсы и химический состав перспективных масличных, бобовых и злаковых культур. Детально рассмотрена трехкомпонентная протеолитическая система молочнокислых бактерий (клеточно-оболочечные протеиназы, транспортные системы, внутриклеточные пептидазы), обеспечивающая деструкцию устойчивых глобулярных белков. Систематизированы сведения об идентифицированных пептидах, демонстрирующих антиоксидантную, гипотензивную (ингибирование АПФ) и противовоспалительную активность. Показано, что микробная ферментация не только высвобождает целевые пептиды, но и улучшает органолептические свойства, выступая эффективным технологическим приемом модификации растительного сырья без использования жестких химических реагентов. Заключение. Микробная ферментация подтверждена как высокоэффективный метод получения БАП с широким спектром физиологического действия. Результаты обзора обосновывают перспективность использования ферментированных растительных субстратов в качестве функциональных ингредиентов и служат теоретической базой для разработки технологии получения БАП из семян и изолята конопли с целью создания новых альтернативных растительных напитков с заданными функциональными свойствами.

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