Bioactive peptides derived from fermented foods: Preparation and biological activities

[Display omitted] •Fermented foods are a direct and high-quality source for bioactive peptides.•A wide range of bioactive peptides have been isolated directly from fermented foods.•The primary functions of fermented food-derived BAPs are antihypertensive, antioxidant, and antibacterial.•To facilitat...

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Bibliographic Details
Published in:Journal of functional foods 2023-02, Vol.101, p.105422, Article 105422
Main Authors: Guo, Qingyan, Chen, Pengfei, Chen, Xianggui
Format: Article
Language:English
Subjects:
Antihypertensive
Antimicrobial
Antioxidant
Bioactive peptide
Fermented food
Isolation
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Summary:[Display omitted] •Fermented foods are a direct and high-quality source for bioactive peptides.•A wide range of bioactive peptides have been isolated directly from fermented foods.•The primary functions of fermented food-derived BAPs are antihypertensive, antioxidant, and antibacterial.•To facilitate the development and application of bioactive peptides, more in-depth investigation is required on the optimization of fermentation strains, sequence modification of bioactive peptides, and improvement of bioaccessibility and bioavailability. 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.
ISSN:1756-4646
2214-9414
DOI:10.1016/j.jff.2023.105422