Journal
NUTRIENTS
Volume 10, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/nu10111738
Keywords
bioactive peptides; enzymatic hydrolysis; fermentation; peptide absorption; oral bioavailability; functional foods
Categories
Funding
- National Institute of Health [P20GM104320]
- Nebraska Department of Agriculture
- Nebraska Dry Bean Commission
- University of Nebraska Collaboration Initiative
- Frank E. Mussehl and Inez L. Mussehl Poultry Research Fund
Ask authors/readers for more resources
Recent scientific evidence suggests that food proteins not only serve as nutrients, but can also modulate the body's physiological functions. These physiological functions are primarily regulated by some peptides that are encrypted in the native protein sequences. These bioactive peptides can exert health beneficial properties and thus are considered as a lead compound for the development of nutraceuticals or functional foods. In the past few decades, a wide range of food-derived bioactive peptide sequences have been identified, with multiple health beneficial activities. However, the commercial application of these bioactive peptides has been delayed because of the absence of appropriate and scalable production methods, proper exploration of the mechanisms of action, high gastro-intestinal digestibility, variable absorption rate, and the lack of well-designed clinical trials to provide the substantial evidence for potential health claims. This review article discusses the current techniques, challenges of the current bioactive peptide production techniques, the oral use and gastrointestinal bioavailability of these food-derived bioactive peptides, and the overall regulatory environment.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available