Bioactive peptides derived from fermented foods: Preparation and biological activities
Bioactive peptides (BAPs) with potential health benefits are gaining popularity as people become more health-conscious. Fermented foods are produced through the vigorous metabolic activities of numerous microorganisms, which convert macromolecules in the food matrix into bioactive components, includ...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-02-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464623000221 |
| _version_ | 1811172034118418432 |
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| author | Qingyan Guo Pengfei Chen Xianggui Chen |
| author_facet | Qingyan Guo Pengfei Chen Xianggui Chen |
| author_sort | Qingyan Guo |
| collection | DOAJ |
| description | Bioactive peptides (BAPs) with potential health benefits are gaining popularity as people become more health-conscious. Fermented foods are produced through the vigorous metabolic activities of numerous microorganisms, which convert macromolecules in the food matrix into bioactive components, including BAPs. Access to endogenous BAPs in fermented foods reduces costs while simplifying isolation steps and provides a high-quality direct source of BAPs. Fermented foods-derived BAPs have been shown to have antihypertensive, antioxidant, and antibacterial activities; however, there is a lack of information on the production of BAPs through fermented foods, and a large number of BAPs resources in fermented foods have not been effectively explored. Therefore, this review introduces the current research status, preparation methods, biological functions, and digestive stability of BAPs in fermented foods, followed by a discussion of the shortcomings in current research and future directions to provide a foundation for applications of BAPs in fermented foods in the food and pharmaceutical fields. |
| first_indexed | 2024-04-10T17:23:48Z |
| format | Article |
| id | doaj.art-7f985e9b1e08485fa39fc0d1bb325582 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-04-10T17:23:48Z |
| publishDate | 2023-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-7f985e9b1e08485fa39fc0d1bb3255822023-02-05T04:15:38ZengElsevierJournal of Functional Foods1756-46462023-02-01101105422Bioactive peptides derived from fermented foods: Preparation and biological activitiesQingyan Guo0Pengfei Chen1Xianggui Chen2School of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaCorresponding author.; School of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaBioactive peptides (BAPs) with potential health benefits are gaining popularity as people become more health-conscious. Fermented foods are produced through the vigorous metabolic activities of numerous microorganisms, which convert macromolecules in the food matrix into bioactive components, including BAPs. Access to endogenous BAPs in fermented foods reduces costs while simplifying isolation steps and provides a high-quality direct source of BAPs. Fermented foods-derived BAPs have been shown to have antihypertensive, antioxidant, and antibacterial activities; however, there is a lack of information on the production of BAPs through fermented foods, and a large number of BAPs resources in fermented foods have not been effectively explored. Therefore, this review introduces the current research status, preparation methods, biological functions, and digestive stability of BAPs in fermented foods, followed by a discussion of the shortcomings in current research and future directions to provide a foundation for applications of BAPs in fermented foods in the food and pharmaceutical fields.http://www.sciencedirect.com/science/article/pii/S1756464623000221Fermented foodBioactive peptideIsolationAntihypertensiveAntioxidantAntimicrobial |
| spellingShingle | Qingyan Guo Pengfei Chen Xianggui Chen Bioactive peptides derived from fermented foods: Preparation and biological activities Journal of Functional Foods Fermented food Bioactive peptide Isolation Antihypertensive Antioxidant Antimicrobial |
| title | Bioactive peptides derived from fermented foods: Preparation and biological activities |
| title_full | Bioactive peptides derived from fermented foods: Preparation and biological activities |
| title_fullStr | Bioactive peptides derived from fermented foods: Preparation and biological activities |
| title_full_unstemmed | Bioactive peptides derived from fermented foods: Preparation and biological activities |
| title_short | Bioactive peptides derived from fermented foods: Preparation and biological activities |
| title_sort | bioactive peptides derived from fermented foods preparation and biological activities |
| topic | Fermented food Bioactive peptide Isolation Antihypertensive Antioxidant Antimicrobial |
| url | http://www.sciencedirect.com/science/article/pii/S1756464623000221 |
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