Resumo

MARTINEZ AUGUSTIN, O.  e  MARTINEZ DE VICTORIA, E.. Proteins and peptides in enteral nutrition. Nutr. Hosp. [online]. 2006, vol.21, suppl.2, pp.01-14. ISSN 1699-5198.

A protein is an essential macronutrient for the growth and maintenance of corporal structures. An important concept in proteic nutrition is the protein's quality, mainly determined by the profile and proportion of the amino acids making up the protein, although other factors such as solubility and degree of glycosylation may be involved. There are different ways to evaluate protein quality that can be classified as chemical, biological and microbiological. Currently Protein Digestibility-Corrected Amino Acid Score (PDCAAS) is routinely used. Protein quality can be altered by the technological and culinary processes to which food is subjected and also by the presence in food of anti-nutritional factors affecting the bioavailability of amino acids. Protein complementation through the formulation of low-quality protein mixtures lets us improve bioavailability, and therefore the quality of this protein mix. In the past few years, nutrition and food technology are undergoing a profound transformation due to the development of the concept of functional and nutraceutic foods. Functional proteins and bioactive peptides are gaining in importance since, in addition to their nutritional role as a source of amino acids, they are capable of exerting different biological effects on the immune system, the cardiovascular system or the gastrointestinal tract. In addition, these peptides and proteins have been described as having anticancer, antibacterial or antiviral effects. This paper reviews the most relevant functional proteins and bioactive peptides from a functional standpoint, with special emphasis on those coming from milk, eggs and soy.

Palavras-chave : Protein quality; Amino acids; PDCAAS; Protein complementation; Soy; Milk; Eggs; Functional proteins; Bioactive peptides; Lactoferrin; Growth factors.

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