Género Aspergillus: fuente potencial de péptidos bioactivos
Resumen
Los hongos del género Aspergillus son mohos filamentosos de distribución cosmopolita que participan en diferentes procesos en la naturaleza. Se ha reportado el uso de este género en fermentaciones con diversos sustratos para producir péptidos bioactivos u obtener otro tipo de metabolitos benéficos. En la salud humana, los péptidos son utilizados por las diferentes actividades biológicas que estos exhiben y su fácil absorción intestinal. Por lo anterior, se realizó una revisión bibliográfica siguiendo el método Prisma, utilizando la ecuación de búsqueda “bioactive peptides” AND “Aspergillus” en las bases de datos Scopus, Web of Science y Lens, con el fin de consolidar la información relacionada con el género y su producción de péptidos. La búsqueda arrojó 113 artículos, de los cuales se seleccionaron once, que indicaban que tan solo cinco especies del género Aspergillus han sido analizadas con respecto a sus péptidos bioactivos, obtenidos en fermentaciones. Aspergillus niger y Aspergillus oryzae son los más estudiados. Se concluye, que el género Aspergillus es una fuente potencial de péptidos bioactivos. Por otro lado, el artículo es uno de los primeros en sintetizar y analizar la información sobre péptidos bioactivos derivados de fermentaciones con este hongo, por lo que abre perspectivas para llevar a cabo investigaciones similares y acompañar los avances en esta área.
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