Peptides: Production, bioactivity, functionality, and applications

Area of Science:

• Biochemistry and Food Science
• Exploration of bioactive peptides and protein hydrolysates

Background:

• Growing academic interest in producing peptides with diverse biological effects from various protein sources.
• Researchers are actively developing methods to extract bioactive and functional peptides from plants, animals, and food by-products.

Purpose of the Study:

• To review the production methods for protein hydrolysates and peptides.
• To provide a comprehensive overview of the bioactivity of these peptides, focusing on their impact on the immune, cardiovascular, nervous, and gastrointestinal systems.
• To discuss the functional and antioxidant properties, as well as industrial and commercial applications in nutrition, pharmaceuticals, and nutraceuticals.

Main Methods:

• Review of scientific literature on peptide production techniques.
• Analysis of studies detailing the bioactivity and functional properties of peptides and hydrolysates.
• Compilation of information on current and potential industrial applications.

Main Results:

• Identified various methods for producing bioactive peptides and hydrolysates.
• Documented a wide range of bioactivities, including effects on key physiological systems and antioxidant properties.
• Highlighted diverse applications in the food, pharmaceutical, and nutraceutical industries.

Conclusions:

• Bioactive peptides derived from diverse sources offer significant health benefits and functional properties.
• Established production methods and a growing understanding of bioactivity support their application in various industries.
• Further research can unlock the full potential of these compounds in nutrition and medicine.