In 1980, bioactive peptides were first described in a study on peptide biosynthesis in the neurointermediate lobe of Xenopus laevis. 1 Since then, bioactive peptides with beneficial physiological properties to living organisms have been widely studied. At present, bioactive peptides, including those obtained from marine and terrestrial environments, are a promising area for development for the international food industry. Marine bioactive peptides have broad potential use in the development of functional foods and as new therapeutics and also play an important role in improving culture efficiency.Oysters, the most cultured shellfish worldwide, are an important marine biological resource to humans. According to statistics reported by the Food and Agriculture Organization of the United Nations (2018; http://www.fao.org/fishe ry/stati stics/ en), global oyster production was around 6.1 million tons. The chemical composition of oysters is (based on dry flesh weight) as follows: protein (39.1%-53.1%); glycogen (21.6%-38.9%); and fat (7.8%-8.7%). 2 Methods commonly used for protein extraction include salting out, enzymatic hydrolysis and organic solvent-or/and pH-based protocols. The most abundant amino acids in oysters are taurine (Tau), glycine (Gly), alanine (Ala), aspartic acid (Asp), glutamic acid (Glu) and proline (Pro). Moreover, since eight essential amino acids account for
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