Abstract
Co-products from food processing are typically disposed or turned into low value animal feed. Proteinaceous co-products can be converted to bioactive peptides exerting health benefits, which can lead to development of nutraceuticals and functional foods. This is an effective means for valorization of these co-products. The release of encrypted peptides exhibits various bioactivities, including antihypertension, antioxidant, immunomodulatory activities among others, in vitro, and some activities have been demonstrated in vivo. Structure modification of bioactive peptides occurring under gastrointestinal digestion and cellular transport remains the important factor determining the health benefits of bioactive peptides. Understanding peptide transformation in gastrointestinal tract and in blood circulation before reaching the target organs would shed some lights on its bioavailability and subsequently ability to exert physiological impact. In this chapter, the potential health promoting properties of peptides encrypted in various sources of co-products will be reviewed based on evidence on in vitro, in vivo and clinical trial studies. Structural changes of bioactive peptides under physiological condition will also be discussed in relation to its bioactivities.
Highlights
A large number of food co-products is annually generated from various plantand animal-based food processing plants
To evaluate the effect of molecular weight on the permeation, Wang and Li [97] reported that hydrolysates with the molecular weight lower than 500 Da showed higher bioavailability and were able to pass through Caco2 cell via peptide transporter 1 (PepT1) route, while those with the molecular weight ranging 500–1000 and 1300–1600 Da permeated through paracellular route
Co-products are inevitably generated in food production, distribution, processing and consumption
Summary
A large number of food co-products is annually generated from various plantand animal-based food processing plants. Bioactive peptide production is a promising approach to fully utilize proteinaceous co-products These peptides could exert physiological functions, leading to health benefits, such as antioxidant, antihypertension, antidiabetic, Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products immunomodulatory activities among others. Several bioactivities and physiological functions of peptides derived from both animal and plant-based agricultural co-products have been reported, which are mainly focused on their antioxidant, antihypertensive, antidiabetic and antibacterial properties. In this chapter, their main biological activities along with the associated structure will be considered. The structure-bioavailability relation of the peptides will be demonstrated and procedures to keep them intact upon gastrointestinal digestion and transepithelial transportation will be proposed
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