Hidrólisis Enzimática y Enfoques Bioinformáticos en la Obtención de Péptidos Bioactivos Derivados del Lactosuero
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.
Palabras clave
Categorías
Autores/as
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Leidy Johanna Gómez Sampedro
ALSEC Alimentos Secos S.A.S BIC.
Leidy Johanna Gómez Sampedro
Profesional en Ingeniería de Alimentos, Magister en Ciencias Farmacéuticas y Doctora en Biotecnología, actualmente docente - investigadora en la UNAD y en la Universidad de Antioquia. Con experiencia en docencia, estandarización y puesta en punto de técnicas analíticas, y planteamiento y desarrollo de proyectos de investigación e innovación, relacionados con el desarrollo de nuevos productos y aprovechamiento de residuos agroalimentarios a través de técnicas biotecnológicas.
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Jose E. Zapata
Universidad de Antioquia
Jose E. Zapata
Ingeniero Químico de la Universidad de Antioquia, Especialista en Ciencia y Tecnología de Alimentos y Magister en Biotecnología de la Universidad Nacional de Colombia y Doctor en Biotecnología de la Universidad de Granada-España. Ha publicado más de 35 artículo en revistas de circulación nacional e internacional, presentado ponencias en eventos del orden internacional y ejecutando proyectos con recursos de entidades nacionales e internacionales. Adicionalmente ha sido director de varias tesis de doctorado y múltiples trabajos de grado de maestría. Actualmente ocupa la categoría de investigador senior de COLCIENCIAS y ha sido comisionado como Par Académico por el Ministerio de Educación Nacional de Colombia, para evaluar programas de Maestría y Doctorado en el territorio nacional.
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Alejandro Mauricio Vargas Upegui
ALSEC Alimentos Secos S.A.S BIC.
Alejandro Mauricio Vargas Upegui
Ingeniero mecánico y visionario director ejecutivo con más de 20 años de experiencia liderando la innovación en las industrias alimentaria, farmacéutica y cosmética. Fundador de ALSEC Alimentos Secos S.A.S BIC, empresa líder en investigación y desarrollo (I+D) de ingredientes funcionales y tecnologías alimentarias avanzadas. Innovador destacado con un portafolio de 10 patentes registradas y reconocimiento internacional, incluyendo colaboraciones con la NASA en proyectos de desarrollo de alimentos y sostenibilidad.
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