Nutritional Research on Food-Derived Bioactive Peptides and Their Preparation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 27 December 2024 | Viewed by 290
Special Issue Editors
Interests: precise nutritional regulation and special foods; food bioactive molecules (peptides); nutrition receptor-mediated mechanisms of human health; multi-dimensional in situ evaluation technology (multi-molecular spectroscopy); green rapid detection equipment for food and medicine
Interests: food nutrition; taste peptide perception; human health, including taste sensing of food bioactive molecules and taste receptor-mediated mechanisms of human health
Interests: construction and application of emulsion delivery systems stabilized by biomacromolecules; the deep processing of aquatic products; high-quality utilization of aquatic by-products; interactions of food components and their structural/functional properties
Special Issue Information
Dear Colleagues,
Bioactive peptides (BPs) derived from proteins exhibit various functions for human health. Recently, food-derived BPs have been focused on due to the wide range of health benefits and multiple kinds of bioactivity they offer; for example, antioxidation, anti-inflammatory effects, anti-aging, and so forth. The bioactivity of BPs mainly depends on their amino acid composition, size, sequence, and physicochemical properties. Moreover, BPs can reasonably and feasibly be used as functional foods in food products to promote human health since these can have the advantages of high levels of safety, comfortable digestion and absorption, and being a rich source of BPs. BPs from animals, plants, and microorganisms are mainly prepared through enzymolysis, fermentation, and biosynthesis. Using bioinformatics and various knowledge databases could improve the efficiency with which peptides are identified. Moreover, the action mechanisms of BPs can be better explained at the molecular level through structure–activity relationships and molecular docking technologies. Nowadays, the relevant data are mainly from in vitro or in vivo experiments; however, these approaches still has some limitations and many obstacles continue to hamper the commercial development of BPs. Therefore, it is necessary to explore new methods to reveal the nutritional function and action mechanisms of BPs in terms of human health, and thus to reduce costs and improve preparation efficiency.
We would like to invite researchers to participate in this Special Issue by presenting a new and updated knowledge base on the above-mentioned aspects of this topic. Both original research papers and critical reviews are welcome.
Prof. Dr. Chang-Hua Xu
Dr. Wenli Wang
Dr. Zhongyang Ren
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
- bioactive peptides
- food-derived
- enzymolysis
- fermentation
- biosynthesis
- nutritional function
- multiple bioactivities
