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A Review of Bioactive Peptides from Food Sources: Production Methods, Applications, Challenges, and Future Prospects
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DOI：10.17576/jsm-2026-5503-07.png)
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Abstract
En 中文
In the modern health era, the approach to diet has shifted from merely fulfilling basic nutritional needs to supporting physiological functions and preventing chronic diseases. Bioactive peptides are protein fragments that exert positive effects on bodily functions, thereby contributing to improved human health. Sources of bioactive peptides encompass a wide range of food materials derived from animals, plants, and marine sources, which produce peptides with various biological activities such as antihypertensive, antioxidant, antimicrobial, and anticancer properties. These peptides are embedded within the structure of parent proteins and can only be activated through hydrolysis processes. The two main approaches commonly used to release bioactive peptides from the parent protein structure are enzymatic hydrolysis and microbial fermentation. Enzymatic hydrolysis involves the cleavage of peptide bonds by proteolytic enzymes such as alcalase, pepsin, and trypsin. In contrast, microbial fermentation employs microorganisms such as bacteria, filamentous fungi, and yeasts to naturally produce enzymes that break down proteins into bioactive peptides. Bioactive peptides are increasingly gaining attention in the development of functional foods, nutraceuticals, and pharmaceuticals due to their ability to support overall health. Nevertheless, various challenges remain to be addressed, including issues related to bitterness, purity, stability, and efficacy in the human body. This review highlights the significant potential of bioactive peptides as key components in the development of next-generation food products. However, further research is needed to optimise their production methods, purification processes, and sustainable and effective application in human physiological systems.
Keywords:
Bioactive peptides
enzymatic hydrolysis
food sources
microbial fermentation
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