The latest progress of food protein as a source of antidiabetic peptides: Insights from emerging proteins

Diabetes poses a severe and escalating global health threat, with millions of patients underserved by current pharmacological therapies due to their associated side effects and limitations. Bioactive peptides derived from food proteins have emerged as a promising and safer alternative for diabetes management. This review consolidates recent advances in ADPs, encompassing their preparation, mechanisms of action, and diverse protein sources. A particular focus is placed on ADPs derived from emerging alternative proteins (e.g., algae, mushrooms, and insects), which represent not only high-quality and sustainable resources but also novel structural templates for enhanced efficacy. We critically compare these novel sources against traditional ones and summarize the advantages and limitations of various preparation strategies. Notably, we highlight how innovative technologies (e.g., ultrasound, microwave, and high hydrostatic pressure) can synergize with enzymatic hydrolysis or fermentation to enhance protein accessibility, increase hydrolysis efficiency, and ultimately boost peptide bioactivity. In addition, we also introduced precision fermentation and its application prospects in the preparation of peptides. This review aims to guide future research toward developing safer, more sustainable, and more effective peptide-based therapeutics through the intelligent selection of novel sources and advanced preparation methodologies.