Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits

• Published in: Journal of food science Vol. 77; no. 1; pp. R11 - R24
• Main Authors: Udenigwe, Chibuike C., Aluko, Rotimi E.
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.01.2012; Wiley; Wiley Subscription Services, Inc
• Subjects: Animals; bioactive peptides; Biological and medical sciences; Chronic Disease - prevention & control; Dietary Proteins - adverse effects; Dietary Proteins - metabolism; Dietary Proteins - therapeutic use; Dietary Supplements - adverse effects; Dietary Supplements - analysis; Feasibility; Food industries; Food science; Foods; functional food; Functional Food - analysis; Functional foods & nutraceuticals; Fundamental and applied biological sciences. Psychology; Health; Homeostasis; Human; human health; Humans; Hydrolysis; hypertension; Molecular structure; multifunctional; Peptide Fragments - adverse effects; Peptide Fragments - metabolism; Peptide Fragments - therapeutic use; Peptide Hydrolases - metabolism; Peptides; Production methods; Proteins; Human; bioactive peptides; multifunctional; Health food; Peptides; Health; Production; functional food; hypertension; Protein; human health
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2011.02455.x

:  Bioactive peptides (BAPs), derived through enzymatic hydrolysis of food proteins, have demonstrated potential for application as health‐promoting agents against numerous human health and disease conditions, including cardiovascular disease, inflammation, and cancer. The feasibility of pharmacological application of these peptides depends on absorption and bioavailability in intact forms in target tissues, which in turn depends on structure of the peptides. Therefore, production and processing of peptides based on important structure‐function parameters can lead to the production of potent peptides. This article reviews the literature on BAPs with emphasis on strategic production and processing methods as well as antihypertensive, anticancer, anticalmodulin, hypocholesterolemic, and multifunctional properties of the food protein‐derived peptides. It is recommended that future research efforts on BAP should be directed toward elucidation of their in vivo molecular mechanisms of action, safety at various doses, and pharmacological activity in maintaining homeostasis during aberrant health conditions in human subjects.