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Hidrólisis Enzimática y Enfoques Bioinformáticos en la Obtención de Péptidos Bioactivos Derivados del Lactosuero

Publicado 2026-01-01
Artículos

Resumen

El lactosuero, subproducto lácteo con alto contenido proteico, puede valorizarse mediante hidrólisis enzimática para liberar péptidos bioactivos con funciones beneficiosas. Las herramientas bioinformáticas permiten optimizar este proceso, reduciendo costos y tiempos. Este artículo de revisión tuvo como propósito analizar las estrategias convencionales y bioinformáticas utilizadas para la generación de péptidos bioactivos a partir del lactosuero, destacando su aplicabilidad en las industrias alimentaria y farmacéutica. Para ello, se realizó una búsqueda bibliográfica en bases de datos científicas, mediante ecuaciones de búsqueda específicas y aplicando criterios de inclusión y exclusión definidos. De dicha búsqueda, se seleccionaron 84 artículos relacionados con la hidrólisis enzimática del lactosuero, condiciones de operación y péptidos bioactivos obtenidos, así como el proceso enzimático in-silico y la predicción de las propiedades de los péptidos simulados. Teniendo en cuenta esto, se identificaron las características y proteínas predominantes del lactosuero, los factores operacionales que influyen en la eficiencia del proceso de hidrólisis enzimática, los péptidos bioactivos reportados a partir del lactosuero y el impacto de pre y postratamientos en el proceso. Asimismo, se destacó el uso de herramientas bioinformáticas para simular procesos de hidrólisis, predecir bioactividad y evaluar características estructurales y de seguridad de los péptidos obtenidos, y se describieron algunas de las herramientas de mayor uso para estos análisis computacionales. Con este estudio, se pudo concluir que la integración de técnicas convencionales y computacionales permite optimizar la valorización del lactosuero, promoviendo su aprovechamiento sostenible y su transformación en productos funcionales de alto valor, aprovechando herramientas que permite reducir costos experimentales. 

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Referencias

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