Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities

Bioactive peptides (BAPs), which are protein fragments defined by their distinct structural features and amino acid sequences, impart health benefits to foods enriched with them. These benefits include antioxidant, antihypertensive, antidiabetic, and immunomodulatory properties. BAPs have emerged as potential substitutes for synthetic molecules in various applications. Nevertheless, there is inadequate of information on the production of BAPs via novel fermented plant-based foods (FPFs), and many BAPs resources in FPFs have not been effectively explored. This review extensively discussed recent trends in FPFs, ranging from vinegar, cheese liquor, fermented rice, etc., from 2019 to 2024. We further discuss the beneficial health impacts of BAPs derived from FPFs, factors affecting the bioavailability of bioactive peptides, trends, and future perspectives in bioactive compounds from fermentation foods. This review will add to the existing body of knowledge and improve our understanding of the potential of BAPs derived from fermented plant-based foods.