Peptides: Production, bioactivity, functionality, and applications. Issue 18 (12th December 2018)

• Record Type: Journal Article
• Authors: Hajfathalian, Mona; Ghelichi, Sakhi; García-Moreno, Pedro J.; Moltke Sørensen, Ann-Dorit; Jacobsen, Charlotte
• Is Part Of: Critical reviews in food science and nutrition. Volume 58:Issue 18(2018)
• Page Start: 3097
• Page End: 3129
• Publication Date: 2018-12-12
• Subjects: Peptides -- hydrolysate -- bioactivity -- functional properties -- antioxidant properties -- application; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2017.1352564
• Languages: English
• ISSNs: 1040-8398

Abstract

ABSTRACT: Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.