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Foods
Special Issues
Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health
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Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 1293

Special Issue Editors

Prof. Dr. Yafeng Zheng

E-Mail Website
Guest Editor
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Interests: probiotics; functional food; nutrition; bioactive peptides
Special Issues, Collections and Topics in MDPI journals
Dr. Qi Wang

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
Interests: functional foods; aquatic products; bioactive peptides
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive peptides and probiotics are commonly found in many traditional fermented foods. Probiotics with a high hydrolytic activity of proteins can release many bioactive peptides that confer health benefits to the host. Increased knowledge of the health benefits of bioactive peptides and probiotic bacteria has promoted the modern food industry to develop various functional food products that incorporate bioactive peptides and/or probiotic bacteria as functional food ingredients. Bioactive peptides have been isolated from a wide variety of dietary proteins, including plant- and animal-based foods. Recently, diverse bioactive peptides generated from marine organisms and their processing byproducts have been identified with various health-promoting properties. This Special Issue of “Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health” will cover a wide range of research topics, including, but not limited to, the following:

  1. Characterization and in vitro and in vivo assessment of probiotic potential of novel bacterial strains;
  2. Production, identification, and characterization of potentially bioactive peptides;
  3. Structure–function relationships of bioactive peptides;
  4. Bioactive peptide production via probiotic fermentation;
  5. Utilizations of bioactive peptides and/or probiotic bacteria in functional foods.

Prof. Dr. Yafeng Zheng
Dr. Qi Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • probiotics
  • peptide
  • fermentation
  • health benefits
  • functional food
  • physiological properties
  • gut health

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Published Papers (2 papers)

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Research

15 pages, 3316 KiB  
Article
Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles
by Juqing Huang, Pufu Lai, Lihui Xiang, Bin Lin, Weibin Li, Wenquan Yu and Qi Wang
Foods 2024, 13(17), 2673; https://doi.org/10.3390/foods13172673 - 24 Aug 2024
Viewed by 472
Abstract
Weizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires improvement. In this study, Oolong tea-fortified rice noodles were fermented [...] Read more.
Weizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires improvement. In this study, Oolong tea-fortified rice noodles were fermented using W. coagulans PR06 at inoculation amounts of 1%, 3%, and 5% (v/v), and assessed for cooking quality, texture, and starch digestibility. The results indicated that fermentation with 3% and 5% W. coagulans PR06 altered the amylopectin length distribution in the rice noodles and increased the degree of starch short-range order. Furthermore, the fermentation process increased the storage modulus (G′) and loss modulus (G″) values, decreased the tan δ value, and strengthened the interactions among tea polyphenols, proteins, and starch in the rice flour gel. Consequently, this process increased the hardness and chewiness of the rice noodles, decreased their broken strip rate and cooking loss, and significantly reduced their in vitro starch digestibility. Overall, fermentation with W. coagulans PR06 markedly improved the texture and cooking quality of Oolong tea-fortified rice noodles while effectively delaying starch digestion. This study highlights the potential application of W. coagulans PR06 in developing diverse and functional rice noodle products. Full article
(This article belongs to the Special Issue Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health)
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15 pages, 3477 KiB  
Article
Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2
by Xuefang Guan, Dazhou Zhao, Tian Yu, Shaoquan Liu, Shuying Chen, Junyang Huang, Gongti Lai, Bin Lin, Juqing Huang, Chengchun Lai and Qi Wang
Foods 2024, 13(17), 2648; https://doi.org/10.3390/foods13172648 - 23 Aug 2024
Viewed by 368
Abstract
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through [...] Read more.
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented with L. plantarum BXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice. Full article
(This article belongs to the Special Issue Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health)
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