Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits

Foods, Год журнала: 2024, Номер 13(21), С. 3369 - 3369

Опубликована: Окт. 23, 2024

Microbial fermentation is a well-known strategy for enhancing the nutraceutical attributes of foods. Among outcomes, bioactive peptides (BAPs), short chains amino acids resulting from proteolytic activity, are emerging as promising components thanks to their bioactivities. Indeed, BAPs offer numerous health benefits, including antimicrobial, antioxidant, antihypertensive, and anti-inflammatory properties. This review focuses on production during process, emphasizing how different microbial strains conditions influence quantity quality these peptides. Furthermore, it examines benefits fermented foods, highlighting potential in disease prevention overall promotion. Additionally, this addresses challenges future directions field. comprehensive overview underscores promise foods sustainable potent sources peptides, with significant implications developing functional nutraceuticals.

Язык: Английский

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Determination of synbiotic mango fruit yogurt and its bioactive peptides for biofunctional properties

Frontiers in Chemistry, Год журнала: 2025, Номер 12

Опубликована: Янв. 20, 2025

Yogurt is one of the most popular fermented milk products consumed worldwide. Fortification yogurt with different food components, including fruit pulp, a common practice to make it more palatable and healthier. In India, mango easily available. It rich in nutrients bioactive components. However, in-depth studies on are scarce. Therefore, this study, we prepared synbiotic using response surface methodology (RSM) three independent factors (sugar 4%–6%; prebiotic inulin 1%–3%, pulp 5%–15%) determine antioxidant activity. The optimal conditions were as follows: sugar 6%, 6.562%, 1%. There no significant differences between results experimental predicted values activity by model. optimized product was analyzed for physicochemical, biofunctional, technofunctional properties, total polyphenol content, flavonoid proteolytic activity, ACE-inhibitory peptides derived from also extracted (3 kDa, 5 kDa 10 kDa) determined their biofunctional attributes. recorded 1,047.95 ± 2.20 mmol/L, 1,208.07 2.92 1,293.09 1.10 mmol/L Trolox equivalent capacity, while 45.68% 1.23%, 64.20% 1.24% 82.72% inhibition 3 respectively. peptide exhibited superior than peptides. its showed activities.

Язык: Английский

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Antioxidant Peptides Derived from Cheese Products via Single and Mixed Lactobacillus Strain Fermentation

Journal of Agricultural and Food Chemistry, Год журнала: 2024, Номер 72(38), С. 21221 - 21230

Опубликована: Сен. 16, 2024

Probiotics are used in cheese fermentation to endow the product with unique functional properties, such as enhanced flavor and aroma development through proteolysis lipolysis. In this study, two probiotic

Язык: Английский

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Peptide Profile Changes in Buffalo Milk Cheese during Different Storage Periods and Characterization of Novel Bioactive Peptides through Peptidomics

Journal of Agricultural and Food Chemistry, Год журнала: 2024, Номер 73(1), С. 571 - 583

Опубликована: Дек. 30, 2024

This study aimed to investigate the changes in bioactive peptides (BPs) of buffalo milk cheese (BMC) within 15 days storage. A total 3605 were identified BMC, with 260 remaining stable for days. Among these, peak intensities all reported BPs (9 peptides) increased on 15th day. Additionally, two novel antioxidant peptides, AYF (IC

Язык: Английский

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