Functional impact of bioactive peptides derived from fermented foods on diverse human populations

Bioactive peptides from fermented foods are gaining global attention for their health benefits. These short peptides, formed during fermentation, interact with biomolecules through electrostatic forces, hydrogen bonding, and hydrophobic interactions to exert antimicrobial, antihypertensive, antioxidant, and immune-modulatory effects. Fermented foods, including dairy, soybeans, vegetables, and fish, are rich sources of these peptides, which influence cardiac function, immune response, and metabolic health. However, their bioavailability and effectiveness vary across populations due to genetic polymorphisms, gut microbiota composition, dietary habits, and health conditions. This review examines population-specific responses to bioactive peptides, considering age, gender, and health status. It also addresses challenges such as variability in fermentation methods, peptide stability, and interactions with the microbiota. With advancements in biotechnology and a deeper understanding of individual differences, bioactive peptides hold great promise for personalized nutrition and targeted health interventions.