Food Science and Technology Department
Department of Food Science and Technology: Faculty Publications
ORCID IDs
0000-0002-3274-5168
0000-0003-2094-7835
Document Type
Article
Date of this Version
2018
Citation
Nutrients 2018, 10, 1738
Abstract
Recent scientific evidence suggests that food proteins not only serve as nutrients, but can also modulate the body’s physiological functions. These physiological functions are primarily regulated by some peptides that are encrypted in the native protein sequences. These bioactive peptides can exert health beneficial properties and thus are considered as a lead compound for the development of nutraceuticals or functional foods. In the past fewdecades, awide range of food-derived bioactive peptide sequences have been identified, with multiple health beneficial activities. However, the commercial application of these bioactive peptides has been delayed because of the absence of appropriate and scalable production methods, proper exploration of the mechanisms of action, high gastro-intestinal digestibility, variable absorption rate, and the lack ofwell-designed clinical trials to provide the substantial evidence for potential health claims. This review article discusses the current techniques, challenges of the current bioactive peptide production techniques, the oral use and gastrointestinal bioavailability of these food-derived bioactive peptides, and the overall regulatory environment.
Comments
© 2018 by the authors.
Open access
doi:10.3390/nu10111738