Review
Nutrition & Dietetics
Innocent U. Okagu, Joseph C. Ndefo, Emmanuel C. Aham, Joy Obeme-Nmom, Precious E. Agboinghale, Rita N. Aguchem, Regina N. Nechi, Carmen Lammi
Summary: The paper discusses the intestinal transport, bioavailability and biological activities of Lupin-derived peptides (LDPs), highlighting their potential multitarget mechanism of regulation of glucose and lipid metabolism, chemo- and osteoprotective properties, as well as antioxidant and anti-inflammatory activities, positioning them as promising candidates for nutraceutical development for multifactorial medical conditions.
Review
Nutrition & Dietetics
Ahmed A. Zaky, Jesus Simal-Gandara, Jong-Bang Eun, Jae-Han Shim, A. M. Abd El-Aty
Summary: Bioactive peptides derived from food proteins have various significant functions and show potential as functional foods and nutraceuticals. They have been found in a wide range of food sources and have been studied extensively for their health benefits, bioactivities, and applications in different industries.
FRONTIERS IN NUTRITION
(2022)
Review
Multidisciplinary Sciences
Watanalai Panbangred
Summary: Bioactive peptides (BPs) produced by enzymatic hydrolysis have diverse biological properties and can be derived from both food and non-food protein sources. BPs exhibit activities such as antioxidant, antihypertensive, antimicrobial, antidiabetic, immomodulatory, opioid, and anticancer effects. Among these, BPs with antioxidant and antihypertensive properties have been extensively studied, but their testing is commonly performed in vitro. Future research should employ in vivo models and human trials to understand the mechanisms and safety of BPs in real situations, and production cost and formulation stability should be evaluated before commercialization.
Review
Biochemistry & Molecular Biology
Hemao Yuan, Zisheng Luo, Zhaojun Ban, Russel J. Reiter, Quan Ma, Ze Liang, Mingyi Yang, Xihong Li, Li Li
Summary: Plant-derived peptides have immense potential in food and health, but further research and validation are needed for their practical application.
Review
Food Science & Technology
Divya Yadav, Pradeep Singh Negi
Summary: Mushrooms have been highly regarded for their culinary and therapeutic properties, and are rich in essential nutrients that contribute to health maintenance. They are also widely used in traditional medicine. Future research should focus on developing processes to retain mushroom bioactive components and studying the mechanisms of action of these components.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Linhui Zhou, Kunning Li, Xinyu Duan, David Hill, Colin Barrow, Frank Dunshea, Gregory Martin, Hafiz Suleria
Summary: Driven by concerns about food security, microalgae have gained attention for their resource-efficient production and high nutritional value. They contain various bioactive compounds with health-promoting effects such as anti-oxidative, anti-inflammatory, anti-cancer, and antimicrobial properties. While microalgae are being applied in the food and aquaculture industries, obstacles to commercial application remain due to technological immaturity and high production costs.
Review
Food Science & Technology
Dan-Dan Zhou, Jiahui Li, Ruo-Gu Xiong, Adila Saimaiti, Si-Yu Huang, Si-Xia Wu, Zhi-Jun Yang, Ao Shang, Cai-Ning Zhao, Ren-You Gan, Hua-Bin Li
Summary: Grape is a popular fruit worldwide, containing a variety of bioactive compounds with potential health benefits. It has antioxidant, anti-inflammatory, anticancer effects, and is used to produce products like wine and grape juice. Grape pomace and grape seed also have applications in the food industry.
Review
Biochemistry & Molecular Biology
Xinyu Chen, Shifeng Pan, Fei Li, Xinyu Xu, Hua Xing
Summary: Plant-derived bioactive compounds have great potential as substitutes for antibiotics by enhancing host's disease resistance through regulating gut microbiota composition.
Review
Food Science & Technology
Mrinal Samtiya, Rotimi E. Aluko, Tejpal Dhewa, Jose Manuel Moreno-Rojas
Summary: Plant foods are consumed globally for their high energy density and nutritional value, with their consumption rising due to metabolic disorders associated with non-vegetarian diets. The bioactive compounds in plant foods have been shown to have health-promoting properties, benefiting conditions such as cancer, cardiovascular diseases, and diabetes. These components also possess antioxidative, anti-inflammatory, and immunomodulatory properties, contributing to their ability to mitigate the impact of various human diseases.
Article
Biochemistry & Molecular Biology
Michael Landreh, Hans Jornvall
Summary: Despite not being important in diabetes treatment, research on proinsulin C-peptide has changed our understanding of insulin and peptide hormone biology at different stages. This research has led to important advances, such as successful application of C-peptide fragments in immunotherapy of type I diabetes and the use of plasma C-peptide levels as a standard for measuring beta cell activity in patients.
CELLULAR AND MOLECULAR LIFE SCIENCES
(2021)
Review
Food Science & Technology
Susana Langa, Jose M. Landete
Summary: The benefits of consuming phytoestrogens for health have been proven in previous studies. However, achieving high levels of bioactive phytoestrogens in the body is limited to a specific population due to low intake of plant phytoestrogens and the absence or inhibition of microbiota capable of producing these bioactive forms. This study evaluated strategies such as the use of GRAS bacteria bioactive phytoestrogen producers and the development of fermented foods enriched in bioactive phytoestrogens, along with high plant phytoestrogen intake and maintaining a healthy intestinal microbiota, to achieve significant physiological concentrations of bioactive phytoestrogens.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Agriculture, Multidisciplinary
Lujuan Xing, Zixu Wang, Yuejing Hao, Wangang Zhang
Summary: Marine products are rich in nutrients and have important roles in promoting human health. Bioactive peptides derived from marine products have diverse biological properties and can be used in the treatment of chronic diseases. This review provides an update on marine bioactive peptides and discusses the challenges and potential directions for future research.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Biochemistry & Molecular Biology
Hoang Chinh Nguyen, Chang-Chang Chen, Kuan-Hung Lin, Pi-Yu Chao, Hsin-Hung Lin, Meng-Yuan Huang
Summary: Sweet potato leaves are rich in nutrients and bioactive compounds, playing important roles in treating and preventing diseases. Recent attention to their health benefits has led to further research on their potential as a source of micronutrients and functional compounds.
Article
Food Science & Technology
Shuguang Wang, Mouming Zhao, Hongbing Fan, Jianping Wu
Summary: In response to population growth, environmental concerns, and global climate changes, there is an increasing interest in using emerging proteins, such as insect and seaweed proteins, and underutilized agricultural/industrial by-products/waste. These proteins have the potential to produce bioactive peptides/hydrolysates that can benefit health by preventing cardiovascular diseases, cancers, and neurodegenerative diseases. This review examines the origin, preparation, characterization, and health properties of these bioactive peptides from emerging protein sources, as well as their potential uses and limitations in functional foods, dietary supplements, and nutraceuticals.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Piotr Kulawik, Ewelina Jamroz, Magdalena Janik, Joanna Tkaczewska, Pawel Krzysciak, Magdalena Skora, Paulina Guzik, Vedran Milosavljevic, Wondyfraw Tadele
Summary: The aim of this study was to develop novel antimicrobial coatings to extend the microbiological quality of perishable food products. The results showed that RW4 and melittin were effective antimicrobial agents, and there was a complementary antimicrobial effect between all peptides and the CHIT/FUR complex. The newly-developed coatings had strong antimicrobial properties and can be used to extend the shelf-life of perishable food products.