کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1219847 1494548 2015 18 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Chemometrics and cheminformatics in the analysis of biologically active peptides from food sources
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Chemometrics and cheminformatics in the analysis of biologically active peptides from food sources
چکیده انگلیسی


• Chemometrics/cheminformatics is used to analyze small molecules, including biopeptides.
• ANN, PCA and PLS may be used to study bioactive peptides from food sources.
• QSAR is one of the useful techniques in peptide structure–activity prediction.
• Cheminformatic databases and other tools suitable in biopeptide analyses are also described.
• Chemometrics/cheminformatics can be useful in designing peptides with biological functions.

Bioactive peptides are often studied by applying computer analysis prior to in vitro and in vivo protocols. This has been made possible by progresses in the development of new computer technologies for chemical data processing. The chemical data analysis involves multivariate methods which are the core of chemometrics/cheminformatics. This review presents an overview of the most popular chemometric/cheminformatic methods (i.e. artificial neural networks, principal component analysis, partial least squares and quantitative structure–activity relationship approaches), used to analyze the food-derived bioactive peptides. We also describe other examples of chemometric/cheminformatic analyses like databases of chemical information, pattern similarity and molecular docking. Although, the multivariate analyses of biopeptides may require different chemometric/cheminformatic methods to construct the best predictive models, they become a useful tool in designing novel biopeptides. This tool gives the premise to integrate in silico and experimental protocols in the complex analysis of food-derived bioactive peptides.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 16, June 2015, Pages 334–351
نویسندگان
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