Advances on the Production and Application of Peptides for Promoting Human Health and Food Security

• Published in: Global Food Security and Wellness pp. 195 - 219
• Main Authors: Udenigwe, Chibuike C., Nwachukwu, Ifeanyi D., Yada, Rickey Y.
• Format: Book Chapter
• Language: English
• Published: United States Springer New York 2017
• Subjects: Bioactive peptides; Biochemistry; Bioinformatics; Enzymatic hydrolysis; Food & beverage technology; Food proteins; Human health; Public health & preventive medicine
• ISBN: 9781493964949; 1493964941
• DOI: 10.1007/978-1-4939-6496-3_10

Some peptide sequences encrypted within the primary structure of food proteins have been demonstrated to possess biological activities relevant to the management of human disease conditions such as hypertension, inflammation, immune disorders, cancer, and hyperlipidemia. These peptides can be released from their parent proteins by enzymatic hydrolysis in vitro or during food processing, gastrointestinal digestion, and microbial fermentation of proteins, and can also be produced in large amounts by chemical synthesis and recombinant DNA technology. Bioinformatics tools have aided in the prediction of the structure, function, and sensory properties of bioactive peptides derived from large protein datasets prior to wet lab analysis. Although bioactive peptides can be utilized in functional food applications, their susceptibility to physiological modifications and resulting low bioavailability or loss of physiological function may impede their translation into functional products. Moreover, animal and human clinical trials have demonstrated physiological beneficial effects for human health promotion. Furthermore, valorization of protein-rich byproducts of agri-food processing in hydrolyzed forms containing bioactive peptides can potentially be used as a strategy to reduce food waste, enhance food security, and promote health.