Fermented protein hydrolysates: biological activities and applications

Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates

(2021) Federica Ianni et al.   Applied Sciences-Basel

A Multifunctional Peptide From Bacillus Fermented Soybean for Effective Inhibition of SARS-CoV-2 S1 Receptor Binding Domain and Modulation of Toll Like Receptor 4: A Molecular Docking Study

(2021) Srichandan Padhi et al.   Frontiers in Molecular Biosciences

Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage

(2021) Xiaoxu Luan et al.   FOOD RESEARCH INTERNATIONAL

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

(2020) Kong Fei Chai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo

(2020) Xin Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification and Antihypertension Study of Novel Angiotensin I-Converting Enzyme Inhibitory Peptides from the Skirt of Chlamys farreri Fermented with Bacillus natto

(2020) Jie Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides

(2020) Karina Ramírez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a Soy Protein Hydrolysate with an Antihypertensive Effect

(2019) Eric Banan-Mwine Daliri et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Analysis in protein profile, antioxidant activity and structure-activity relationship based on ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis

(2019) Siyu Ruan et al.   ULTRASONICS SONOCHEMISTRY

In Vitro Antithrombotic and Hypocholesterolemic Activities of Milk Fermented with Specific Strains of Lactococcus lactis

(2019) Miguel Ángel Rendon-Rosales et al.   Nutrients

Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation

(2019) Qinhui Xing et al.   Innovative Food Science & Emerging Technologies

Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans

(2019) Di Yu et al.   MEAT SCIENCE

Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives

(2019) Brisha Arulrajah et al.   FOOD CONTROL

Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks

(2018) Miriam Moreno-Montoro et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Peptidomic analysis of antioxidant and ACE-inhibitory peptides obtained from tomato waste proteins fermented using Bacillus subtilis

(2018) Ali Moayedi et al.   FOOD CHEMISTRY

Generation of bioactive peptides during food processing

(2018) Fidel Toldrá et al.   FOOD CHEMISTRY

Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham

(2018) Marta Gallego et al.   FOOD CHEMISTRY

Yield, physicochemical, and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment

(2018) Subin R. C. K. Rajendran et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Fractionation and identification of novel antioxidant peptides from fermented fish (pekasam)

(2018) Leila Najafian et al.   Journal of Food Measurement and Characterization

Isolation, purification and the anti-hypertensive effect of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from Ruditapes philippinarum fermented with Bacillus natto

(2018) Yingyun Chen et al.   Food & Function

Soybean Bioactive Peptides and Their Functional Properties

(2018) Cynthia Chatterjee et al.   Nutrients

Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks

(2018) Emmanuel Pérez-Escalante et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Identification and characterization of multifunctional cationic peptides from traditional Japanese fermented soybean Natto extracts

(2018) Masayuki Taniguchi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

(2018) Mutamed Ayyash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

(2018) Cyril Raveschot et al.   Frontiers in Microbiology

In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.

(2018) Mutamed Ayyash et al.   FOOD CHEMISTRY

Novel bioactive peptides from enzymatic hydrolysate of Sardinelle ( Sardinella aurita ) muscle proteins hydrolysed by Bacillus subtilis A26 proteases

(2017) Ines Jemil et al.   FOOD RESEARCH INTERNATIONAL

Conversion of turbot skin wastes into valuable functional substances with an eco-friendly fermentation technology

(2017) Bohuan Fang et al.   JOURNAL OF CLEANER PRODUCTION

Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats

(2017) Ines Jemil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE