Bioactive proteins and peptides in foods

Area of Science:

• Food Science and Nutrition
• Biochemistry
• Immunology

Background:

• Emerging evidence highlights bioactive roles of food proteins and peptides beyond nutrition.
• Research primarily focuses on milk proteins with functions like antimicrobial, enzyme inhibition, and immune modulation.
• Limited absorption of intact proteins restricts their systemic effects, with most activity occurring in the gastrointestinal tract.

Purpose of the Study:

• To review the bioactive functions of proteins and peptides derived from food sources.
• To explore the physiological activities and absorption potential of food-derived peptides.
• To discuss the implications for diet and potential health claims.

Main Methods:

• Literature review of studies on bioactive proteins and peptides from food, particularly milk.
• Analysis of in vitro and in vivo research investigating peptide absorption and biological activities.
• Examination of methods for accumulating bioactive peptides in food matrices, such as fermentation.

Main Results:

• Proteolytic digestion releases bioactive peptides from food proteins, with milk being a significant source.
• These peptides exhibit diverse activities including antihypertensive, antioxidant, antimicrobial, and immunomodulatory effects.
• Smaller peptides show greater absorption potential, allowing for systemic physiological effects beyond the gastrointestinal tract.

Conclusions:

• Bioactive proteins and peptides are integral components of a balanced diet, offering health benefits.
• Fermentation processes can enhance the concentration of bioactive peptides in foods like dairy products.
• While promising, the full health potential of bioactive peptides requires further investigation, and no health claims are currently authorized by the European Commission.