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Advances on the Production and Application of Peptides for Promoting Human Health and Food Security

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Global Food Security and Wellness

Abstract

Some peptide sequences encrypted within the primary structure of food proteins have been demonstrated to possess biological activities relevant to the management of human disease conditions such as hypertension, inflammation, immune disorders, cancer, and hyperlipidemia. These peptides can be released from their parent proteins by enzymatic hydrolysis in vitro or during food processing, gastrointestinal digestion, and microbial fermentation of proteins, and can also be produced in large amounts by chemical synthesis and recombinant DNA technology. Bioinformatics tools have aided in the prediction of the structure, function, and sensory properties of bioactive peptides derived from large protein datasets prior to wet lab analysis. Although bioactive peptides can be utilized in functional food applications, their susceptibility to physiological modifications and resulting low bioavailability or loss of physiological function may impede their translation into functional products. Moreover, animal and human clinical trials have demonstrated physiological beneficial effects for human health promotion. Furthermore, valorization of protein-rich byproducts of agri-food processing in hydrolyzed forms containing bioactive peptides can potentially be used as a strategy to reduce food waste, enhance food security, and promote health.

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Authors and Affiliations

  1. Department of Environmental Sciences, Dalhousie University, Truro, NS, Canada

    Chibuike C. Udenigwe

  2. Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada

    Ifeanyi D. Nwachukwu

  3. Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada

    Rickey Y. Yada

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  1. Chibuike C. Udenigwe
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  2. Ifeanyi D. Nwachukwu
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  3. Rickey Y. Yada
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Correspondence to Chibuike C. Udenigwe .

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Editors and Affiliations

  1. Department of Biological Systems Engineering, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  2. Department of Food Science, University of Campinas, Campinas, Brazil

    Gláucia María Pastore

  3. Department of Food Engineering, Ankara University, Ankara, Turkey

    Kezban CandoÄŸan

  4. Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, USA

    Ilce G. Medina Meza

  5. Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo, São Paulo, Brazil

    Suzana Caetano da Silva Lannes

  6. Food Science and Technology Group, University of New South Wales, Sydney, New South Wales, Australia

    Ken Buckle

  7. Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada

    Rickey Y. Yada

  8. EMBRAPA Food Technology, Rio de Janeiro, Brazil

    Amauri Rosenthal

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Udenigwe, C.C., Nwachukwu, I.D., Yada, R.Y. (2017). Advances on the Production and Application of Peptides for Promoting Human Health and Food Security. In: Barbosa-Cánovas, G., et al. Global Food Security and Wellness. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6496-3_10

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