Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits
Article first published online: 10 NOV 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 1, pages R11–R24, January 2012
How to Cite
Udenigwe, C. C. and Aluko, R. E. (2012), Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits. Journal of Food Science, 77: R11–R24. doi: 10.1111/j.1750-3841.2011.02455.x
- Issue published online: 19 JAN 2012
- Article first published online: 10 NOV 2011
- MS 20110594 Submitted 5/10/2011, Accepted 9/12/2011.
- bioactive peptides;
- functional food;
- human health;
Abstract: 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.