Plant‐based bioactive peptides: a review of their relevant production strategies, in vivo bioactivities, action mechanisms and bioaccessibility

Abstract

Summary The current global trend towards green and environmentally sustainable food sources has favoured plant‐based foods over animal‐based food products. Plants supply most of the required energy for the sustenance of all life forms on earth, and their health‐promoting qualities are mostly derived from their extracts and protein components, which make plant‐based bioactive peptides (BPs) great human health contributors. So many biological activities of these BPs have been reported in vitro but their demonstrated effects may not be the same as those found in in vivo studies. Therefore, this review is aimed at exploring recent literature on the demonstrated in vivo bioactivities of plant‐based BPs. The production of the peptides together with in vivo shreds of evidence are presented and their biological activities like antihypertensive, neuroprotective, and antioxidant effects are exemplified. Furthermore, some of the BP's mechanism of action along with their bioaccessibility inferences are described. Further considerations and concluding remarks on the therapeutic and commercialization potentials of plant‐based BPs are discussed.

Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices

“…It is the most preferred method compared to others like fermentation or chemical treatments due to its mild and nontoxic conditions. Other than microbial proteases, plant-derived enzymes like bromelain and papain or animal-derived enzymes such as trypsin and pepsin could break plant proteins into shorter peptides . Therefore, enzyme activity and specificity are highly significant in the production of PBPs.…”

“…This method is reportedly cumbersome and time-consuming, so pretreatments (e.g., high pressure, ultrasound, and microwave) have enhanced the proteolytic rate. At the same time, peptidomics and in silico approaches have been invented likewise to improve peptide yield and specificity of bioactivity . The most recent examples of PBPs, peptide sequences, and their biological activities are presented in Table .…”

“…After the production of peptides, the targeted peptide fractions are separated and concentrated using purification techniques like membrane filtration or chromatography like reversed phase-high performance liquid chromatography. The chemical composition, structure, and biological functional characteristics of peptides are subsequently identified by using analytical approaches such as mass spectrometry, amino acid sequencing, or bioactivity evaluation …”

“…These limit their industrial uses, so they are modified/hydrolyzed to improve their biological activities, techno-functions, and safety. Nevertheless, some PBPs generated could exhibit bitter or other undesirable tastes, among other safety concerns . Liu et al discussed the danger of assuming the safety of certain PBPs just because they are prepared by food-grade enzymes.…”

Influence of Valorized Plant Proteins and Phenolic Compounds on Nutritional Value and Digestability. Review of Recent Advances

“…Исследование Нао и соавторов продемонстрировало это при обсуждении роли молекулярной конформации полифенолов в их потенциальной пользе для здоровья, такой как антиоксидантная активность и взаимодействие с метаболическими ферментами, участвующими в переваривании пищи после приема внутрь [26] [30]. То, как эти фенольные соединения изменяют микробиоту кишечника и ее функциональность, представляет интерес при рассмотрении здоровья кишечника и ферментационного расщепления продуктов [31,32]. В работе Loo в соавторстве с другими учеными проведена оценка модуляции микробиоты кишечника человека фенольными веществами и продуктами, богатыми фенольной клетчаткой.…”