Bioactive peptides in fermented foods and their application: a critical review

Bioactive peptides are released during the production of fermented dairy, vegetables, fruits, legumes, fish, and meat products. The proteolytic specificity lactic acid bacteria, Bacillus spp., yeasts, mold, apart from their ability to synthesize bioactive peptides, plays an important role in generation specific traditional foods. Controlled fermentation using defined starter strains has been explored for development enriched novel foods with potential functionality. exert diverse health benefits, such as antioxidant, antihypertensive, antidiabetic, immunomodulatory effects. can be used alternatives synthetic compounds due negligible side effects high valuation nutraceutical functional food market. However, challenges associated identification, quantification, organoleptic properties, bioavailability need addressed before exploiting industry. In present review, we have discussed Structural sequence effect on expression distinct beneficial described. utilizing these is discussed. Recent advances peptide debittering increasing explained.