ReviewFrontiers in microbiology2018
Production of Bioactive Peptides by
Review in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 84 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
84 citing papers in PubMed, 1 synthesis or guideline pooled it.
- ProbioticNarra J · 2025Pooled it
- Bioactive Peptides from Andean Crops: Lactic Acid Bacteria Fermentation, Complementary Proteolysis, and Biological Activities.Foods (Basel, Switzerland) · 2026Review
- Purification, identification, and characterization of a novel bioactive peptide LP-15 with antimicrobial and antioxidant activities produced by Lactobacillus pentosus BL-15 isolated from Asterias.World journal of microbiology & biotechnology · 2026Article
- Potential health aspect of fermented Spirulina product with Lacticaseibacillus rhamnosus.Biotechnology letters · 2026Article
- Whey protein isolate enhances the growth and probiotic features of Lacticaseibacillus rhamnosus GG.Applied microbiology and biotechnology · 2026Article
- Peptidomic Characterization of < 3 kDa Peptides from Milk Fermented by Lactic Acid Bacteria: Sequence-Based Antimicrobial Prediction and In Vitro Immuno-Oncological Evaluation.Probiotics and antimicrobial proteins · 2026Article
- Food-Derived Antidiabetic Peptides as Multi-Target Systemic Regulators: A Comprehensive Review of Sources, Preparation, Mechanisms and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Biological and Technological Characteristics of Milk-Fermented with Probiotic Lactobacillus acidophilus La-5 and Viable/Inactivated Saccharomyces boulardii 002Y018 Cultures.Probiotics and antimicrobial proteins · 2026Article
- Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties.Foods (Basel, Switzerland) · 2026Article
- Genomic and Proteolytic Profiling of Lacticaseibacillus sp. PRA205: Insights into PepX-Mediated Bioactive Peptide Metabolism.Probiotics and antimicrobial proteins · 2026Article
- Microbial fuel cell technology for clean energy production from palm oil mills effluent liquid waste.RSC advances · 2026Article
- Functional characteristics of peptides from whey proteins fermented with lactic acid bacteria isolated from Dongchimi.Food science of animal resources · 2026Article
- Bioactive Peptides-Probiotics Interactions: Implications for Microbial Function and Human Health.Foods (Basel, Switzerland) · 2026Review
- Bioactive peptides in Endodontic infections: The Good, The Bad, and The Ugly.Probiotics and antimicrobial proteins · 2026Review
- Efficacy of Early Feeding with Probiotic-Fermented Feed in Promoting Growth Performance, Immunity, Antioxidant Activity, Gene Expression, and Gut Integrity in Ostrich Chicks (Veterinary sciences · 2026Article
- Antioxidant and anti-inflammatory effects of bioactive peptides derived from whey protein using lactic acid bacteria.Food science of animal resources · 2026Article
- Development of Functional Dairy Byproducts-based Beverages Using Rutab Date and Probiotic Apilactobacillus Kunkeei EABW06.Probiotics and antimicrobial proteins · 2026Article
- Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement.Frontiers in nutrition · 2026Review
- Peptides from General By-Products: Unveiling Their Potential Biological Activities in Human Health.Molecules (Basel, Switzerland) · 2025Review
- Fish By-Products Utilization in Food and Health: Extraction Technologies, Bioactive, and Sustainability Challenges.Food science & nutrition · 2025Review
24 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To compensate for their amino acid auxotrophy, lactobacilli have developed the ability to hydrolyze proteins present in their environment. This proteolytic activity not only generates the free amino acids needed by the bacteria, but also a large variety of peptides, some of which are endowed with biological activities. These so-called "bioactive peptides" (BAPs) are interesting from a nutrition and healthcare perspective. The use of lactic acid bacteria (LAB) such as lactobacilli is an effective strategy for production and valorization of new BAPs. The proteolytic activity of lactobacilli is exerted in a strain- and species-dependent manner: each species exhibits different proteinase content, leading to a large variety of proteolytic activities. This underlines the high potential of
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Registered trials
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