Bioactive peptides

Bioactive peptides are released during enzymatic proteolysis of proteins (gastrointestinal digestion, in vitro hydrolysis using proteolytic enzymes). And during food processing (cooking, fermentation, ripening). Bioactive peptides are known to inhibit protein-protein interactions due to their small size and specificity.

Bioactive peptides in food have been discovered by classical or bioinformatics methods. The classical method involves the hydrolysis of proteins by food-grade proteolytic enzymes to release many peptides from the hydrolysate.Alternatively, proteins can be fermented by bacteria.

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