Marine Bioactive Peptides (Fishes, Algae, Cephalopods, Molluscs, and Crustaceans)

VÁSQUEZ, PRISCILLA; CIAN, RAUL; DRAGO, SILVINA

Handbook of Food Bioactive Ingredients

Springer Cham

Año: 2023; p. 1 - 30

The interest in marine species to produce biofunctional compounds has increasedin the last decades, primarily due to their high-quality proteins, lipids, andmicronutrients. Usually, marine organisms contain significant quantities of proteinthat lead to the production of novel bioactive peptides. These marine peptides, which are encrypted within the primary sequence of the native proteinand can be generated by chemical and enzymatic hydrolysis, microbial fermentation,or gastrointestinal digestion, could have a role in the prevention andmanagement of different noncommunicable diseases, such as heart diseases andcancer. However, despite the advantages of marine bioactive peptides, someaspects should be studied in greater depth, such as peptide bioactivity afterincorporation into food matrix and processing, interaction with different foodcomponents, the long-term stability, bioavailability, and toxicity. This chapterreviews the recent literature on the bioactive peptides from fishes, algae, mollusks,and crustaceans, focusing on their bioactive properties, structure-activityrelationship, and bioaccessibility/bioavailability.