A comprehensive overview of 'omic' analytical methods in production of bioactive peptides.

LUCILA SAAVEDRA; ELVIRA MARÍA HEBERT; CARLOS MINAHK; PASQUALE FERRANTI

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2013

0963-9969

Nowadays, there is an increased interest in health-promoting functional foods, wherebyconsumers hold higher expectations of health-promoting benefits beyond basic nutrition. Dietary proteins provide a rich source of bioactive peptides, which are hidden in a latent state within the native protein, requiring enzymatic proteolysis for their release. Bioactive peptides can be produced during in vivo gastrointestinal digestion and/or food processing. Lactic acid bacteria are among the most widely microorganisms used as starter cultures for the production of fermented foods, and through their proteolytic system, they contribute to the release of bioactive peptides from dietary proteins. In vitro and in vivo studies demonstrated several biological functions attributed to bioactive peptides, such asantimicrobial, immunomodulatory, enhancement of mineral absorption, antithrombotic,antihypertensive, opioid and antioxidant activities. The great complexity and the wide dynamic range of relative peptide abundance in these products severely challenge the capabilities of existing analytical methodologies. However, functional and comparative genomic studies as well as proteomic approaches provide a wealth of knowledge in the way in which these lactic acid bacteria can use food proteins releasing bioactive peptides