AUTHOR=Zhao Lili , Liu Xinhua , Wang Shuping , Yin Zhicheng , An Tianyue , Zhang Jiayu , Liu Ying TITLE=Research progress on fermentation-produced plant-derived bioactive peptides JOURNAL=Frontiers in Pharmacology VOLUME=15 YEAR=2024 URL=https://www.frontiersin.org/journals/pharmacology/articles/10.3389/fphar.2024.1438947 DOI=10.3389/fphar.2024.1438947 ISSN=1663-9812 ABSTRACT=

With the advancement of biotechnology and the human pursuit of a healthy lifestyle, investigations on bioactive peptides (BAPs) have received increasing attention. Compared to proteins, BAPs have lower molecular weights and are more easily digested and absorbed by the human body, exhibiting various physiological functions. For instance, they can inhibit the angiotensin-converting enzyme, lower blood pressure, reduce cholesterol, and possess antioxidant, antimicrobial, and antiviral properties. BAPs are major functional food ingredients primarily derived from animals and plants. The latter are particularly favored due to their wide availability, low cost, and diverse bioactivities. In recent years, the research on plant-derived BAPs produced by microbial fermentation has progressed phenomenally. Consequently, this study provides a systematic overview and offers insights into the prospects of fermentation-synthesized plant-derived BAPs, aiming to provide a reference for their subsequent development and utilization.