Recent advances in exploring and exploiting soybean functional peptides-a review.

Area of Science:

• Food Science and Nutrition
• Biochemistry
• Pharmacology

Background:

• Soybeans are a rich source of proteins, isoflavones, and phenolic compounds.
• Soy bioactive peptides, derived from protein hydrolysis, exhibit diverse biological functions.
• These peptides offer potential anti-inflammatory, anticancer, and antidiabetic activities.

Purpose of the Study:

• To review the role of soybean peptides in various diseases and metabolic disorders.
• To discuss mechanisms underlying their health benefits.
• To explore conventional and emerging techniques for active soybean peptide prediction and application.

Main Methods:

• Literature review of scientific studies on soybean peptides.
• Analysis of enzymatic hydrolysis and novel food processing techniques (microwave, ultrasound, high-pressure homogenization).
• Discussion of various methods for predicting active soybean peptides.

Main Results:

• Soybean peptides demonstrate potential in managing conditions like diabetes, hypertension, neurodegenerative disorders, and viral infections.
• Novel processing techniques enhance the release and efficacy of bioactive peptides.
• Established and emerging methods exist for identifying and predicting active soybean peptides.

Conclusions:

• Soybean peptides are valuable functional ingredients with broad therapeutic potential.
• Advanced processing methods improve the bioavailability and health benefits of soybean peptides.
• Further research into soybean peptide applications can lead to healthier food and pharmaceutical products.