Prospects of microalgae proteins in producing peptide-based functional foods for promoting cardiovascular health

Abstract

BackgroundBioactive peptides have strong potential for use in functional food formulation for prevention and management of health conditions, especially cardiovascular disease (CVD). Microalgae can be used as sustainable protein sources in the production of peptide-based functional foods for preventing or treating CVD. Scope and approachThis review discusses the scientific knowledge and current trends in microalgae-derived peptides, including their chemical composition, production and potential impact in management of hypertension and oxidative stress. The prospects for commercial applications as functional food ingredients are also discussed. Key findings and conclusionsThere is high potential for the production of functional foods containing microalgae-derived peptides. Peptides that inhibit angiotensin converting enzyme, and those that have antihypertensive and antioxidant properties, all of which are important in ameliorating CVD risk factors, have been successfully produced from microalgae. Future research with regards to the microalgae-derived peptides will involve the development of large-scale commercial microalgae cultivation, enhancement of protein extraction and peptide release, understanding of matrix interactions of the peptides within food products, and in vivo studies in human to validate health benefits.