Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

Abstract

Recent scientific evidence suggests that food proteins not only serve as nutrients, but can also modulate the body's physiological functions. These physiological functions are primarily regulated by some peptides that are encrypted in the native protein sequences. These bioactive peptides can exert health beneficial properties and thus are considered as a lead compound for the development of nutraceuticals or functional foods. In the past few decades, a wide range of food-derived bioactive peptide sequences have been identified, with multiple health beneficial activities. However, the commercial application of these bioactive peptides has been delayed because of the absence of appropriate and scalable production methods, proper exploration of the mechanisms of action, high gastro-intestinal digestibility, variable absorption rate, and the lack of well-designed clinical trials to provide the substantial evidence for potential health claims. This review article discusses the current techniques, challenges of the current bioactive peptide production techniques, the oral use and gastrointestinal bioavailability of these food-derived bioactive peptides, and the overall regulatory environment.

Keywords: bioactive peptides; enzymatic hydrolysis; fermentation; functional foods; oral bioavailability; peptide absorption.

Figure 1

Challenges and potential solutions to utilization of bioactive peptides in human health. The three major aspects attached with the utilizations of food-derived bioactive peptides are (1) production; (2) oral consumption; and (3) regulation. The figure highlights the challenges and future opportunities those are associated with each of the aspects.