ArticleFood chemistry. Molecular sciences2021
Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides.
Article in Food chemistry. Molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 107 papers.
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Who cites it
107 citing papers in PubMed, 336 citations in OpenAlex.
- Review on kefir beverages from milk and water: health benefits, processing and applications.Food science of animal resources · 2026Review
- Slaughter blood-derived bioactive peptides: structure-function relationships, species-specific bioactivities, gastrointestinal stability, and sustainable applications in food systems.Food science of animal resources · 2026Review
- Multi-Stage Bioprocessing of Bee Pollen by LAB Fermentation and Enzymatic Hydrolysis: Enhancing Phenolic and Flavonoid Content and Bioactivity.Foods (Basel, Switzerland) · 2026Article
- Bioactive Peptides from Soft-Shelled Turtle: Extraction, Preparation and Biological Activities.Foods (Basel, Switzerland) · 2026Review
- Research Progress in the Production of D-Lactic Acid from Renewable Resources.Foods (Basel, Switzerland) · 2026Review
- Liver-Derived Peptides from Livestock Processing By-Products: Insights into Generation, Bioactivity, and Taste Properties.Foods (Basel, Switzerland) · 2026Review
- A review on natural enzyme inhibitors: an effective approach to control postprandial hyperglycemia in type II diabetes.Natural products and bioprospecting · 2026Review
- Linking enzymatic hydrolysis to structural, volumetric, and hydrodynamic evolution of β-lactoglobulin in solution.Food chemistry: X · 2026Article
- The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Article
- Exploring the Potential of Bovine Whey Fermentation by Non-Selenized and SelenizedFoods (Basel, Switzerland) · 2026Article
- Valorization of Food Industry By-Products for Sustainable Functional Food Production: Recent Advances and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Enhanced Protective Potential of a Pea Protein-Fortified Fermented Almond Beverage Against Paraquat-Induced Oxidative Stress.Molecular nutrition & food research · 2026Article
- Isolationof PASN from Argentine Squid Carcass By-Products Enhances Proliferation and Repair of hACs and PC12 In Vitro via Antioxidant Activity.Foods (Basel, Switzerland) · 2026Article
- Enhancing the Recovery of Antioxidant Compounds from Microalgae-Cyanobacteria Consortia Through Alcalase Hydrolysis: A Focus on Bioactive Peptides.Marine drugs · 2026Article
- Mechanisms and Production of Hypoglycaemic Peptides: Exploring the Potential ofFood science & nutrition · 2026Review
- Microbial Fermentation as a Tool to Improve the Antioxidant and Functional Value of Milk Products.Foods (Basel, Switzerland) · 2026Review
- Preparation, allergenicity analysis and nutritional evaluation of partially and extensively hydrolyzed whey protein peptides.NPJ science of food · 2026Article
- Antihypertensive Peptides and Hydrolysates Derived from Plant Proteins and Their Bioavailability.Foods (Basel, Switzerland) · 2026Review
- Biomimetic Fermentation Reshapes Precursor Pools to Drive Synergistic Roasting Reactions and Enhance Coffee Flavor Complexity.Foods (Basel, Switzerland) · 2026Article
- Functional Benefits of Brewer's Spent Grain and the Challenge of Developing Food Ingredients for Human Health.Antioxidants (Basel, Switzerland) · 2026Review
47 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bioactive peptides are biomolecules derived from proteins. They contain anywhere from 2 to 20 amino acids and have different bioactivities. For example, they have antihypertensive activity, antioxidant activity, antimicrobial activity, etc. However, bioactive peptides are encrypted and inactive in the parental protein, so it is necessary to release them to show their bioactivity. For this, there are different methods, where biotechnological methods are highly favorable, highlighting enzymatic hydrolysis and microbial fermentation. The choice of the method to be used depends on different factors, which is why it is essential to know about the process, its principle, and its advantages and disadvantages. The process of peptide release is critical to generate various peptide sequences, which will produce different biological effects in the hydrolysate. This review focuses on providing extensive information on the enzymatic method and microbial fermentation to facilitate selecting the method that provides the most benefits.
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