ReviewFoods (Basel, Switzerland)2024
Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers, 2 of them syntheses 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
38 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Biological Activity of Plant-Derived Peptides, Hydrolysates and Digests in the Caco-2 Intestinal Epithelial Model: A Systematic Critical Review.International journal of molecular sciences · 2026Pooled it
- Association of fermented dairy consumption with asthma and wheeze risk in children: a systematic review and meta-analysis of observational studies.Frontiers in nutrition · 2026Pooled it
- Fermented protein foods as modulators of the gut-muscle axis: mechanisms, evidence, and future directions.Communications biology · 2026Review
- Bioactive Peptides from Animal By-Products: Production, Functional Evidence and Food Applications.Foods (Basel, Switzerland) · 2026Review
- Research Progress on Bioactive Peptides From Diverse Sources: Preparation, Structure-Activity Relationship, and Applications.Journal of food science · 2026Review
- Bioactive Peptides in Probiotic Fermented Foods: Structure-Activity Relationships and Cardiometabolic Protective Effects.Physiological research · 2026Review
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Liver-Derived Peptides from Livestock Processing By-Products: Insights into Generation, Bioactivity, and Taste Properties.Foods (Basel, Switzerland) · 2026Review
- 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
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.Food & function · 2026Article
- Improving Rainbow Trout (Animals : an open access journal from MDPI · 2026Article
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Traditional Food Systems as Nutrient Optimization Architectures: Mechanisms of Bioavailability and Dietary Resilience.Nutrients · 2026Review
- From Waste to Worth: The Role of Fermentation in a Sustainable Future.Foods (Basel, Switzerland) · 2026Review
- Fermented Tenebrio molitor larvae extract with Lactobacillus plantarum ameliorates dexamethasone-induced muscle atrophy in vitro and in vivo.Food science of animal resources · 2026Article
- Determination of small peptides in sour meat with Raman spectroscopy and LC-MS/MS.Analytical and bioanalytical chemistry · 2026Article
- Harnessing meat byproducts for health: bioactive peptides to modulate gut microbiota and promote sustainability.Food chemistry: X · 2026Review
- Probiotic and Bioactive Compounds in Foods: From Antioxidant Properties to Gut Microbiota Modulation.Molecules (Basel, Switzerland) · 2026Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microbial fermentation is a well-known strategy for enhancing the nutraceutical attributes of foods. Among the fermentation outcomes, bioactive peptides (BAPs), short chains of amino acids resulting from proteolytic activity, are emerging as promising components thanks to their bioactivities. Indeed, BAPs offer numerous health benefits, including antimicrobial, antioxidant, antihypertensive, and anti-inflammatory properties. This review focuses on the production of bioactive peptides during the fermentation process, emphasizing how different microbial strains and fermentation conditions influence the quantity and quality of these peptides. Furthermore, it examines the health benefits of BAPs from fermented foods, highlighting their potential in disease prevention and overall health promotion. Additionally, this review addresses the challenges and future directions in this field. This comprehensive overview underscores the promise of fermented foods as sustainable and potent sources of bioactive peptides, with significant implications for developing functional foods and nutraceuticals.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.