Research and Application of Bioactive Peptides in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 5 September 2024 | Viewed by 258
Special Issue Editor
Special Issue Information
Dear Colleagues,
Food-borne bioactive peptides are a class of active small molecules derived from food proteins from a wide range of sources, including animal source proteins (poultry eggs, dairy, meat), plant source proteins (soybean, corn, rice, quinoa), marine biogenic proteins (fish, shellfish), etc. Currently, bioactive peptides have been proven to have a variety of physiological activities such as antioxidant, anti-inflammatory, hypotensive, hypoglycemic, and bacteriostatic properties, and they can play a role in many application scenarios such as digestion and metabolism, neuromodulation, and repair of damage. This review focuses on the preparation, isolation, activity identification, and application of bioactive peptides. This includes, but is not limited to, the preparation of peptides based on novel enzymes, directional separation of peptides with special structure, and the confirmation of new functions. The research of preventive and therapeutic effects and mechanisms of peptides on diseases is also welcomed.
Dr. Ting Zhang
Guest Editor
Manuscript Submission Information
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Keywords
- bioactive peptides
- physiological activities
- functional food
- novel enzymes
- therapeutic mechanisms
- targets combination
- peptides’ structure
