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Fidel Toldrá1, Milagro Reig2, M-Concepción Aristoy1

  • 1Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.

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Food processing generates bioactive peptides through enzymatic proteolysis. This study details the enzymatic pathways and strategies for creating these peptides, which may offer physiological benefits upon absorption.

Keywords:
Bioactive peptidesEnzymesPeptidasesPeptidesProteolysisProteomicsexo-peptidases

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Area of Science:

  • Food Science
  • Biochemistry
  • Enzymology

Background:

  • Peptides are generated in foods via proteolysis during processing, ripening, or fermentation.
  • Food proteins can be enzymatically hydrolyzed to produce peptide hydrolysates.
  • Gastrointestinal digestion further processes these peptides, yielding bioactive compounds.

Purpose of the Study:

  • To report the enzymatic routes and strategies for generating bioactive peptides from food proteins.
  • To elucidate the mechanisms of peptide generation during food processing and digestion.

Main Methods:

  • Enzymatic hydrolysis of food proteins using endo- and exo-peptidases.
  • Analysis of peptide sequences and lengths generated.
  • Review of enzymatic pathways involved in food proteolysis.

Main Results:

  • Proteolysis involves sequential action of endo-peptidases followed by exo-peptidases.
  • A diverse pool of peptides with varying sequences and lengths is produced.
  • Some generated peptides possess significant bioactivity.

Conclusions:

  • Understanding enzymatic routes is crucial for optimizing the production of bioactive peptides.
  • Further research into peptide absorption and physiological action is warranted.