Geração de peptídeos bioativos usando flavourzyme: potenciais funcionais e aplicações emergentes
DOI:
https://doi.org/10.58951/fstoday.2025.013Palavras-chave:
Hidrólise. Proteases. Peptídeos. Bioatividade. Tecnologia de alimentos.Resumo
Peptídeos bioativos derivados de hidrólise enzimática têm atraído considerável atenção por seu potencial de uso em alimentos funcionais para prevenir doenças crônicas. Esta revisão teve como objetivo analisar o potencial funcional de peptídeos gerados por hidrólise mediada por Flavourzyme, a fim de apresentar uma visão geral das evidências científicas sobre suas características enzimáticas, especificidade do substrato, atividades biológicas relatadas e aplicações emergentes em sistemas alimentares. Uma abordagem de revisão narrativa foi adotada, com foco em estudos revisados por pares publicados entre 2015 e 2025. Flavourzyme, um complexo de protease de Aspergillus oryzae, apresenta atividades de endo- e exopeptidase que facilitam a degradação de proteínas e reduzem o amargor dos peptídeos. As bioatividades relatadas de seus hidrolisados incluem efeitos antioxidantes, inibidores da enzima conversora de angiotensina (ECA), inibidores da dipeptidil peptidase IV (DPP-IV) e anti-inflamatórios. Essas atividades foram observadas em diversas fontes de proteína, como laticínios, leguminosas, cereais e subprodutos de frutos do mar. A enzima também tem sido usada em estratégias de hidrólise sequencial com outras proteases, o que tem melhorado a bioatividade e os perfis sensoriais. Além disso, foram identificadas aplicações da Flavourzyme em processos tecnológicos que envolvem melhoria de textura, emulsificação, aumento da digestibilidade e sistemas de encapsulamento. Os resultados destacaram a versatilidade e a utilidade da enzima no desenvolvimento de ingredientes funcionais com efeitos benéficos à saúde. Este trabalho contribuiu para a identificação do escopo e da relevância da Flavourzyme no avanço de estratégias biotecnológicas voltadas ao desenvolvimento de alimentos funcionais.
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