Bioactive Peptides in Fermented Food Products: Production and Functionality

• Published in: Bioactive Compounds in Fermented Foods pp. 95 - 119
• Main Authors: Samurailatpam, Sanjukta, Kumari, Reena, Sahoo, Dinabandhu, Kumar Rai, Amit
• Format: Book Chapter
• Language: English
• Published: Routledge 2022
• Edition: 1
• Subjects: ORAC; High Ace Inhibitory Activity; Fermented Milk Products; Acetes Chinensis; ORAC Method; Solid State Fermentation; Radical Scavenging Activity; Anticancer Peptide; Liquid State Fermentation; Milk Fermented; Fermented Food Products; Antioxidant Activity; Ace Inhibitory; Soybean Fermentation; Immunomodulatory Peptides; Fermented Foods; Starter Culture; Fermented Milk; Bioactive Peptides; Ace Inhibitory Peptide; Moisture Content; ABTS Radical Scavenge Capacity; Health Beneficial Properties; Ace Inhibitory Activity
• ISBN: 9781032025254; 1032025255; 0367136007; 9780367136000
• DOI: 10.1201/9780429027413-6

Fermentation of many protein-rich foods leads to production of several small peptides that bind to specific receptors in the human body, resulting in different health benefits. Such bioactive peptides in fermented food products are generally small-length amino acid sequences that are formed by microbial hydrolysis and are resistant to gastrointestinal digestion (pepsin and pancreatin). Specificity of the bioactive peptides depends on substrate, starter culture, duration and some physiological factors, such as pH, salt content, moisture and humidity, etc. during fermentation. Different starters (lactic acid bacteria, Bacillus spp., filamentous fungi and yeasts or their combination) yield different peptides with the same substrates that possess specific functionality. Bioactive peptides formed during fermentation possess many health-beneficial activities, such as antioxidant, antihypertension, antidiabetic, antimicrobial, anticancer and immunomodulatory property. The present chapter focuses on the health benefits exhibited by different types of peptides derived during food fermentation.