Proteins, the material basis of life, are organic macromolecules composed of amino acids. The peptide is formed by 2 or more α-amino acids in a different order and connected by a peptide bond, and its molecular mass is between protein and amino acid. As a functionally active protein fragment, functional peptide provides essential nutrients for human growth and development. Compared with protein, functional peptide also has unique physiological activity and absorption characteristics: functional peptide has a small molecular weight that can be absorbed into the human circulatory system in a complete form. Besides, its absorption, transformation, and utilization efficiency are high, with low or no antigenicity. The functional peptide has high biological activity and a wide range of action, from cells to organelles. The function peptide structure can be easily modified and re-synthesized; the function peptide will not cause excess nutrition and can effectively regulate the nutritional balance of the human body. Because of their small molecular mass, good cell permeability, ease of being digested and absorbed by the human body, as well as low toxic side effects, functional peptides are greatly valued by food, medicine, and the medical field.
Food-derived functional peptides are active peptides that are ingested by organisms as functional components from external sources or applied in food biology, directly or indirectly derived from food proteins, and generally present in dietary proteins in specific amino acid sequences. After protein degradation, these functional peptides are released and exhibit superior biological activities in the process including antioxidant, metal ion chelating, anti-hypertensive, anti-inflammatory, immunomodulatory, antibacterial, anti-freezing, etc. This Research Topic aims to obtain a variety of functional peptides from different food products, thus promoting the industrialization of functional peptides.
The article collection highlights the latest research progress on food bioactive peptides and its prevention and treatment of chronic diseases. We welcome authors to contribute their articles including but not limited to the following subjects:
- Screening methods of bioactive peptides from different food sources based on experimental and/or silico approaches, including column chromatography; mass spectrometry identification; peptidomic identification; bioinformatics identification.
- The research about the BPs on digestive properties, absorption, metabolism and bioavailability, and molecular mechanisms.
- The structure–activity relationship of BPs and its application in chronic disease prevention and mechanism investigation.
Proteins, the material basis of life, are organic macromolecules composed of amino acids. The peptide is formed by 2 or more α-amino acids in a different order and connected by a peptide bond, and its molecular mass is between protein and amino acid. As a functionally active protein fragment, functional peptide provides essential nutrients for human growth and development. Compared with protein, functional peptide also has unique physiological activity and absorption characteristics: functional peptide has a small molecular weight that can be absorbed into the human circulatory system in a complete form. Besides, its absorption, transformation, and utilization efficiency are high, with low or no antigenicity. The functional peptide has high biological activity and a wide range of action, from cells to organelles. The function peptide structure can be easily modified and re-synthesized; the function peptide will not cause excess nutrition and can effectively regulate the nutritional balance of the human body. Because of their small molecular mass, good cell permeability, ease of being digested and absorbed by the human body, as well as low toxic side effects, functional peptides are greatly valued by food, medicine, and the medical field.
Food-derived functional peptides are active peptides that are ingested by organisms as functional components from external sources or applied in food biology, directly or indirectly derived from food proteins, and generally present in dietary proteins in specific amino acid sequences. After protein degradation, these functional peptides are released and exhibit superior biological activities in the process including antioxidant, metal ion chelating, anti-hypertensive, anti-inflammatory, immunomodulatory, antibacterial, anti-freezing, etc. This Research Topic aims to obtain a variety of functional peptides from different food products, thus promoting the industrialization of functional peptides.
The article collection highlights the latest research progress on food bioactive peptides and its prevention and treatment of chronic diseases. We welcome authors to contribute their articles including but not limited to the following subjects:
- Screening methods of bioactive peptides from different food sources based on experimental and/or silico approaches, including column chromatography; mass spectrometry identification; peptidomic identification; bioinformatics identification.
- The research about the BPs on digestive properties, absorption, metabolism and bioavailability, and molecular mechanisms.
- The structure–activity relationship of BPs and its application in chronic disease prevention and mechanism investigation.