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Int. J. Mol. Sci. 2015, 16(9), 22485-22508; doi:10.3390/ijms160922485

Bioactive Carbohydrates and Peptides in Foods: An Overview of Sources, Downstream Processing Steps and Associated Bioactivities

The Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
These authors contributed equally to this work.
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Author to whom correspondence should be addressed.
Academic Editor: Alejandro Cifuentes
Received: 13 July 2015 / Revised: 24 August 2015 / Accepted: 1 September 2015 / Published: 17 September 2015
(This article belongs to the Special Issue Bioactive Carbohydrates and Peptides)
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Abstract

Bioactive peptides and carbohydrates are sourced from a myriad of plant, animal and insects and have huge potential for use as food ingredients and pharmaceuticals. However, downstream processing bottlenecks hinder the potential use of these natural bioactive compounds and add cost to production processes. This review discusses the health benefits and bioactivities associated with peptides and carbohydrates of natural origin and downstream processing methodologies and novel processes which may be used to overcome these. View Full-Text
Keywords: peptides; angiotensin-I-Converting enzyme (ACE-I); renin; platelet activating factor acetylhydrolase (PAF-AH); downstream processing; carbohydrates; chitin, fucan; algaran; ulvans; chitosan; mental health; diabetes; prebiotics peptides; angiotensin-I-Converting enzyme (ACE-I); renin; platelet activating factor acetylhydrolase (PAF-AH); downstream processing; carbohydrates; chitin, fucan; algaran; ulvans; chitosan; mental health; diabetes; prebiotics
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Hayes, M.; Tiwari, B.K. Bioactive Carbohydrates and Peptides in Foods: An Overview of Sources, Downstream Processing Steps and Associated Bioactivities. Int. J. Mol. Sci. 2015, 16, 22485-22508.

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