Functional peptides in Asian protein rich fermented foods: production and health benefits

Abstract

The richness and diversity of protein rich fermented foods are chiefly observed in many Asian countries. They are potential source of wide range of biologically active peptides depending on the protein source and starter culture used for fermentation. The major protein rich fermented foods popularly consumed in Asian countries include fermented soybean, fermented milk and fermented fish products. These foods are fermented using different starter cultures including lactic acid bacteria (LAB), Bacillus species, yeast and filamentous fungi. Fermentation by individual starter culture results in unique products by a series of enzymatic hydrolysis, leading to production of a diversity of bioactive peptides responsible for health benefits. Bioactive peptides in Asian protein rich fermented foods have been reported for exhibiting antihypertensive, antioxidant, antibacterial, antidiabetic and anticancer properties. This review is focused on Asian protein rich fermented foods, associated microbes and bioactive peptides responsible for health benefits.