Bioactive peptide production in fermented foods

Dullius, Anja; Rama, Gabriela Rabaioli; Giroldi, Maiara; Goettert, Márcia Inês; Lehn, Daniel Neutzling; Souza, Cláucia Fernanda Volken de

doi:10.1016/b978-0-12-823506-5.00009-6

Cited by 2 publications

(2 citation statements)

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“…Together with dairy products, fermented meat products are also sources of peptides with antioxidant activity [ 11 ]. Recent studies have focused on the identification and quantification of bioactive peptides derived from fermented meat products and their possible roles in disease prevention [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

“…Regarding their health-promoting properties, yogurt and fermented milk have higher antioxidant activity than milk because of the release of bioactive peptides by microbial-mediated proteolysis. Dairy products are rich sources of bioactive peptides with several activities, including immunomodulatory and antioxidant properties [ 38 ]. Several factors can influence the antioxidant power of fermented milk, such as milk origin, milk fat content, and the presence and position in milk peptides of the amino acids tryptophan, tyrosine, methionine, and fermenting micro-organism strains [ 62 ].…”

Section: Resultsmentioning

confidence: 99%

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Immune System and Epidemics: The Role of African Indigenous Bioactive Substances

et al. 2023

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With over 6 million coronavirus pandemic deaths, the African continent reported the lowest death rate despite having a high disease burden. The African community’s resilience to the pandemic has been attributed to climate and weather conditions, herd immunity, repeated exposure to infectious organisms that help stimulate the immune system, and a disproportionately large youth population. In addition, functional foods, herbal remedies, and dietary supplements contain micronutrients and bioactive compounds that can help boost the immune system. This review identified significant traditional fermented foods and herbal remedies available within the African continent with the potential to boost the immune system in epidemics and pandemics. Methodology: Databases, such as PubMed, the Web of Science, and Scopus, were searched using relevant search terms to identify traditional African fermented foods and medicinal plants with immune-boosting or antiviral capabilities. Cereal-based fermented foods, meat-, and fish-based fermented foods, and dairy-based fermented foods containing antioxidants, immunomodulatory effects, probiotics, vitamins, and peptides were identified and discussed. In addition, nine herbal remedies and spices belonging to eight plant families have antioxidant, immunomodulatory, anti-inflammatory, neuroprotective, hepatoprotective, cardioprotective, and antiviral properties. Peptides, flavonoids, alkaloids, sterols, ascorbic acid, minerals, vitamins, and saponins are some of the bioactive compounds in the remedies. Bioactive compounds in food and plants significantly support the immune system and help increase resistance against infectious diseases. The variety of food and medicinal plants found on the African continent could play an essential role in providing community resilience against infectious diseases during epidemics and pandemics. The African continent should investigate nutritional, herbal, and environmental factors that support healthy living and longevity.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%