Food Protein Derived Bioactive Peptides ( Bps )

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Food protein-derived bioactive peptides (BPs) have been reported to trigger certain physiological responses in the body, thereby influencing health positively. These peptides have attracted high research and consumer interests due to their huge potential of use in functional foods and other dietary interventions of disease control and health promotion. However, successful product development is limited by the fact that current manufacturing processes are either difficult to scale up, high in cost, or have the potential to affect the structure-activity properties of these peptides. To overcome these challenges, we have proposed in this review, the use of 'omic ' techniques and high throughput simulation models to forecast the
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Over the years, it has become a known fact that health and nutrition are intricately linked. Not only do food nutrients supply the necessary biomolecules for various metabolic activities, but, in some cases, food nutrients are able to trigger certain desirable physiological responses in the body. Food proteins and hydrolysates thereof are amongst the most well studied bioactive molecules (Danquah and Agyei, 2012). Bioactive peptides have been defined as protein hydrolysates which, upon entry and absorption into the body, have the ability to induce certain desirable and physiologically measurable ‘hormone-like’ activities(Korhonen and Pihlanto, 2006). Some biological functions induced by these peptides include immunomodulatory, cytomodulatory, opiate, antihypertensive, antimicrobial, antithrombotic and metal-chelation activities (Möller et al. , 2008). As natural products of food origin, bioactive peptides have a huge potential in health-promoting functional foods and therapeutic products(Korhonen, 2009).However, this potential is not being realised as a result of certain bioprocess challenges. The lack of commercially-viable processes for large-scale
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