Selenium-Containing Peptides from Foodstuff: Preparation, Bioavailability, Bioactivities, and Future Perspectives

作者：Lingyun Gu, Wenzhu Zhao, Jucheng Hu, Mok Wen Jye, Zhipeng Yu · 发表于：Journal of Agricultural and Food Chemistry · 年份：2025 · DOI：10.1021/acs.jafc.5c08197 · 被引用次数：6 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Selenium in Biological Systems、Antioxidant Activity and Oxidative Stress

Selenium-containing peptides (SePPs) are bioactive compounds with dual nutritional and functional properties, playing key roles in antioxidant defense and immunomodulation. However, selenium (Se)'s narrow therapeutic window limits clinical use, whereas SePPs, incorporating Se elements, offer higher bioavailability and multifunctional benefits. Research indicates that SePPs demonstrate superior performance compared to conventional Se supplements regarding intestinal absorption efficiency, free radical scavenging capacity, and targeted delivery. Recent advances in preparation techniques, including enzymatic hydrolysis, selenization modification, and microbial fermentation, have enabled promising applications of SePPs in hepatoprotection, antioxidative stress, immunomodulation, and antihypertensive treatments. However, industrial production remains constrained by limitations in efficiency, stability, and purity, while the mechanisms of bioavailability and long-term safety require further investigation. This review systematically examines preparation, bioavailability, bioactivities, and applications of SePPs in food and medicine, proposing innovative strategies like nanocarrier delivery and genetic engineering to advance functional foods and precision medicine for Se-related diseases.