Abstract
Bioactive peptides generated from food proteins have great potential as functional foods and nutraceuticals. Bioactive peptides possess several significant functions, such as antioxidative, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antihypertensive effects in the living body. In recent years, numerous reports have been published describing bioactive peptides/hydrolysates produced from various food sources. Herein, we reviewed the bioactive peptides or protein hydrolysates found in the plant, animal, marine, and dairy products, as well as their by-products. This review also emphasizes the health benefits, bioactivities, and utilization of active peptides obtained from the mentioned sources. Their possible application in functional product development, feed, wound healing, pharmaceutical and cosmetic industries, and their use as food additives have all been investigated alongside considerations on their safety.
Highlights
Nowadays, food is recognized as a source of dietary substances and biologically active compounds that improve human health and the general conditions of the organism
Four anti-inflammatory peptides were identified, namely VH, LAN, AL, and IA. These findings proposed that peptides obtained from velvet antler protein might be a viable anti-inflammatory agent in functional ingredients
The advantages and activities of bioactive peptides derived from various sources were addressed in this review
Summary
Food is recognized as a source of dietary substances and biologically active compounds that improve human health and the general conditions of the organism. Most bioactive peptides range between two (dipeptides) and 20 amino acid residues and have a molecular mass of 0.4–2 kDa [6]. Bioactive Peptides From Different Sources focused on bioactive peptides from different foods and their by-products, their effects on health, and possible applications. In this investigation, eligible studies (in English) were acknowledged during an electronic search of the PubMed database (1991–2021) (https://www.nlm.nih.gov/) and Google. Food proteins are chosen as a reference for bioactive peptides based on two factors: (i) a desire to add value to abundant underused proteins or protein-rich industrial food waste, and (ii) the use of proteins with particular peptide sequences or amino acid residues with specific pharmacological benefits [87]
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