Food matrix interaction and bioavailability of bioactive peptides: Two faces of the same coin?

Abstract

Several peptides derived from food protein digestion possess regulatory functions that can lead to health promotion. Such peptides can be used as nutraceuticals and their inclusion as active components of functional food products is increasingly gaining attention. However, physiological evidence to support health benefits is available only in some cases. Low bioavailability of peptides is a major factor that limits their application and often attributed to their selective intestinal uptake and physiological instability when consumed orally. Peptides are notably reactive due to their nucleophilic moieties. This makes them highly susceptible to undergoing structural changes and reactions with the food matrix during product development. Such interactions can reduce the bioaccessibility and bioavailability of peptides, and can also alter their biological activities when measured using in vitro assays. Food matrix-peptide interactions can result in the generation of new compounds, which may be bioactive or undesirable. Moving forward, it is important to select friendly processing methods and less reactive matrices when producing peptides to preserve their structures and improve their bioaccessibility, bioavailability and use in products designed for disease prevention and management.