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Bioactive peptides in fermented foods and their application: a critical review

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Abstract

Bioactive peptides are released during the production of fermented dairy, vegetables, fruits, legumes, fish, and meat products. The proteolytic specificity of lactic acid bacteria, Bacillus spp., yeasts, and mold, apart from their ability to synthesize bioactive peptides, plays an important role in the generation of specific bioactive peptides in traditional fermented foods. Controlled fermentation using defined starter strains has been explored for the development of bioactive peptides enriched novel fermented foods with potential functionality. Bioactive peptides enriched foods exert diverse health benefits, such as antioxidant, antihypertensive, antidiabetic, and immunomodulatory effects. Bioactive peptides can be used as alternatives to synthetic compounds due to negligible side effects and high valuation in the nutraceutical and functional food market. However, challenges associated with the identification, quantification, organoleptic properties, and bioavailability of bioactive peptides need to be addressed before exploiting the potential of bioactive peptides in the functional food industry. In the present review, we have discussed the production of bioactive peptides in diverse fermented foods. Structural and sequence specificity of peptides and their effect on the expression of distinct health beneficial effects have been described. The potential of utilizing these bioactive peptides for the development of novel functional fermented foods is discussed. Recent advances in peptide identification, quantification, debittering of peptides, and increasing peptide bioavailability have been explained.

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Acknowledgements

The authors would like to thank Institute of Bioresources and Sustainable Development for the kind support and encouragement. The manuscript corresponds to IBSD manuscript number IBSD/MS/2020/01/098.

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  1. Institute of Bioresources and Sustainable Development (DBT-IBSD), Regional Centre, Tadong, Sikkim, India

    Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, Srichandan Padhi & Amit Kumar Rai

  2. Centre of Innovative and Applied Bioprocessing (DBT-CIAB), Sector-81, S.A.S. Nagar, Mohali, Punjab, India

    Sudhir P. Singh

  3. Institute of Bioresources and Sustainable Development (DBT-IBSD), Mizoram Node, Aizawl, Mizoram, India

    Amit Kumar Rai

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RC: methodology, investigation, formal analysis, validation, visualization, and writing—original draft. LCP: investigation, validation, data curation, and visualization. MMA: investigation, validation, and data curation. SP: investigation, validation, and visualization. SPS: conceptualization, resources, writing—review and editing, visualization, supervision, project administration, and funding acquisition. AKR: conceptualization, resources, writing—review and editing, visualization, supervision, project administration, and funding acquisition.

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Chourasia, R., Chiring Phukon, L., Abedin, M.M. et al. Bioactive peptides in fermented foods and their application: a critical review. Syst Microbiol and Biomanuf 3, 88–109 (2023). https://doi.org/10.1007/s43393-022-00125-4

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