Advances in Fermented Foods and BeveragesImproving Quality, Technologies and Health Benefits
A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition
2015, Pages 39–74
3 – Bioactive peptides from fermented foods and health promotion
Abstract
Fermented
milk and soybean products naturally have high nutritional value and
many health-promoting effects, which may be attributed to the release of
bioactive peptide sequences. Peptides and peptide fractions with
bioactive properties (e.g. immunomodulatory, hypocholesterolemic,
anti-hypertensive) have been isolated from fermented dairy products and
in many traditional fermented soy foods.
Among
bioactive food peptides, those with anti-hypertensive activity have
received special attention owing to the high prevalence of hypertension
in Western countries. Peptide fractions have been reported to decrease
systolic blood pressure in spontaneously hypertensive rats and in mild
hypertensive human volunteers.
This chapter
reviews the current literature on bioactive peptides released during
fermentation of milk and soybean, with a special focus on peptides
relevant to cardiovascular health.
Keywords
- Bioactive peptides;
- Cardiovascular health;
- Fermentation;
- Health effects;
- Milk;
- Soy
Copyright © 2015 Elsevier Ltd. All rights reserved.
