Production, characterization and bio-functional properties of multi-functional peptides from fermented plant-based foods: A review

Bioactive peptides derived from fermented plant-based foods have gained increasing attention due to their potential health-promoting properties. Fermentation of plant-based substrates leads to the manufacturing of various peptides with bioactive properties through the enzyme's activity in micro...

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Bibliographic Details
Published in:Food bioscience 2025-02, Vol.64, p.105877, Article 105877
Main Authors: Bhuva, Brijesh, Gawai, Kunal M., Singh, Brij Pal, Sarkar, Preetam, Hassan, Md Zakir, Kovaleva, Elena G., Hati, Subrota
Format: Article
Language:English
Subjects:
Bioactive peptides
Fermented plant-based foods
Lactic acid bacteria
Microbial fermentation
Plant peptides
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Summary:Bioactive peptides derived from fermented plant-based foods have gained increasing attention due to their potential health-promoting properties. Fermentation of plant-based substrates leads to the manufacturing of various peptides with bioactive properties through the enzyme's activity in microorganisms or endogenous plant enzymes. These peptides exhibit diverse biological activities such as antioxidant, antihypertensive, antimicrobial, anti-inflammatory, anti-diabetic and anti-cancer effects. This review provides an overview of the health beneficial properties of peptides with biological activity derived from fermented foods mainly plants, including their modes of operation and prospective uses in promoting human health. Understanding the health benefits and ways of behaviour about bioactive specific protein fragments from fermented plant-based meals can contribute to the creation of dietary supplements and culinary products with enhanced health-promoting properties. [Display omitted]
ISSN:2212-4292
DOI:10.1016/j.fbio.2025.105877