標題: Chemoprevention by means of soy proteins and peptides - current status and future approaches: a review
作者: Chen, Sheng-I
Hsieh, Chia-Chien
工業工程與管理學系
Department of Industrial Engineering and Management
關鍵字: Chemoprevention;computational biology;data analytics;soy peptide;soy protein
公開日期: 1-五月-2019
摘要: Epidemiological studies have shown that soy consumption is associated with lower incidence of various diseases, such as cancer. Over the past decades, soy proteins and derived peptides have been considered as potential preventive agents against the initiation, promotion and progression of cancer. Additionally, soybeans provide essential nutrients and abundant peptides and proteins with multiple bioactivities. Here, we specifically emphasise the chemoprevention property of several soy proteins/peptides, such as lectins, lunasin and protease inhibitors. Moreover, their anti-inflammatory and antioxidant properties, which have been demonstrated to be associated with chemopreventive properties, are addressed here. Furthermore, computational methods applied in this field are reviewed. Researchers navigate a large volume of data to understand the interactions among the genome, cellular molecules, dietary interventions, medical treatments and diseases. Numerous powerful tools have been recommended for designing an optimal strategy for future anti-cancer treatments with precise diagnosis and individualised approaches.
URI: http://dx.doi.org/10.1111/ijfs.14053
http://hdl.handle.net/11536/151914
ISSN: 0950-5423
DOI: 10.1111/ijfs.14053
期刊: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume: 54
Issue: 5
起始頁: 1460
結束頁: 1466
顯示於類別:期刊論文