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Role of plant-derived protein hydrolysates and peptides in appetite regulation

文献类型： 外文期刊

作者： Wentao Li;Mingchen Liu;Yicheng Li;Jiwei Zhou;Siyi Zhu;Liangliang Liu;Hua Yang;Zheng Wang

作者机构：

关键词： Appetite regulation;CCK;Ghrelin;GLP-1;Obesity;Peptide YY;Plant-derived peptide

期刊名称： Trends in Food Science and Technology

ISSN： 0924-2244

年卷期： 2025 年 159 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Background: Obesity represents a critical global health challenge, with appetite regulation serving as a cornerstone of effective weight management. Emerging evidence underscores the potential of exogenous peptides derived from food protein hydrolysates to modulate appetite-regulating neurons in the hypothalamus by influencing the secretion of key intestinal hormones. Scope and approach: This review discusses the fundamental pathways through which the hypothalamus governs appetite, highlighting the promising role of plant-derived protein hydrolysates and peptides in appetite regulation. The objective is to provide a comprehensive and up-to-date overview of how plant-derived these bioactive compounds regulate appetite. Key findings and conclusions: Plant-derived protein hydrolysates and peptides have demonstrated the ability to regulate the secretion and signaling of key gut hormones, which in turn influence appetite through the vagus nerve. This modulation presents promising applications in weight management and the prevention of chronic diseases associated with obesity. While challenges such as complex molecular mechanisms, high production costs, low bioavailability, instability, regulatory hurdles, and insufficient clinical translation data persist, plant-derived peptides stand out for their exceptional sustainability compared to animal- and microbiota-derived peptides. Future research should prioritize the optimization of production processes, enhancement of stability and safety, and the execution of rigorous clinical trials to establish their therapeutic efficacy. Through continuous innovation, plant-derived peptides hold great potential to become an indispensable component of functional foods and therapeutic interventions, offering a novel and highly promising solution for addressing obesity prevention and treatment in the food and healthcare industries.

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