A review on processing methods and functions of wheat germ-derived bioactive peptides

Area of Science:

• Biochemistry and Food Science
• Exploration of novel bioactive compounds from agricultural byproducts.

Background:

• Wheat germ protein is an underutilized resource for producing bioactive peptides.
• Wheat germ-derived bioactive peptides (WGBPs) show significant potential in biomedical and nutritional applications due to their health benefits.

Approach:

• This review synthesizes current research on WGBP preparation methods and biological functions.
• It examines WGBPs' potential in managing infectious diseases, immune regulation, and oxidative stress.

Key Points:

• WGBPs exhibit promising antibacterial, anti-tumor, immune-modulating, antioxidant, and anti-inflammatory activities.
• Understanding WGBP absorption, transport, bioavailability, and biosafety requires further in vitro and in vivo investigation.
• Amino acid sequencing is crucial for elucidating the health benefits of WGBPs.

Conclusions:

• Optimizing WGBP production through advanced technologies is essential for large-scale application.
• More human clinical trials are necessary to validate WGBPs as functional foods and nutritional supplements.
• Future research should focus on bridging basic science findings with industrialization for WGBPs.