BIOACTIVE PEPTIDES DERIVED FROM FOOD PROTEINS: BIOCHEMICAL MECHANISMS, PRODUCTION STRATEGIES, AND APPLICATIONS IN FUNCTIONAL FOODS

Abstract

Interest in functional foods has grown steadily as attention has shifted toward dietary components that may contribute to health beyond basic nutrition. In this context, food-derived bioactive peptides have received considerable attention because they are naturally present within common dietary proteins and can be released during food processing, fermentation, or digestion. Once liberated, these peptides may interact with physiological systems in ways that depend on their amino acid sequence, structure, and the food matrix in which they are consumed. This review summarizes current understanding of bioactive peptides derived from animal, plant, and marine protein sources, with particular focus on the biochemical mechanisms through which they exert biological activity. Reported mechanisms include modulation of enzymes and signaling pathways related to blood pressure regulation, oxidative balance, glucose metabolism, inflammatory responses, antimicrobial defence, and appetite regulation. The major strategies used to produce these peptides – such as enzymatic hydrolysis, microbial fermentation, and gastrointestinal digestion – are discussed, along with emerging approaches aimed at improving peptide availability and functionality. Applications of food-derived bioactive peptides in functional foods, including dairy products, cereal- and legume-based foods, beverages, and nutritional supplements, are considered from an applied food science perspective. In addition, practical issues related to peptide stability, bioavailability, safety, and regulatory considerations are highlighted. Although research in this area continues to expand, translating experimental findings into consistent and nutritionally relevant food applications remains a key challenge. A balanced and evidence-based approach is therefore essential for the responsible development of peptide-enriched functional foods.