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Foods
Special Issues
Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health
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Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 30 June 2025 | Viewed by 6831

Special Issue Editors

Prof. Dr. Yafeng Zheng

E-Mail Website
Guest Editor
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Interests: probiotics; functional food; nutrition; bioactive peptides
Special Issues, Collections and Topics in MDPI journals
Dr. Qi Wang

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
Interests: functional foods; aquatic products; bioactive peptides
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive peptides and probiotics are commonly found in many traditional fermented foods. Probiotics with a high hydrolytic activity of proteins can release many bioactive peptides that confer health benefits to the host. Increased knowledge of the health benefits of bioactive peptides and probiotic bacteria has promoted the modern food industry to develop various functional food products that incorporate bioactive peptides and/or probiotic bacteria as functional food ingredients. Bioactive peptides have been isolated from a wide variety of dietary proteins, including plant- and animal-based foods. Recently, diverse bioactive peptides generated from marine organisms and their processing byproducts have been identified with various health-promoting properties. This Special Issue of “Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health” will cover a wide range of research topics, including, but not limited to, the following:

  1. Characterization and in vitro and in vivo assessment of probiotic potential of novel bacterial strains;
  2. Production, identification, and characterization of potentially bioactive peptides;
  3. Structure–function relationships of bioactive peptides;
  4. Bioactive peptide production via probiotic fermentation;
  5. Utilizations of bioactive peptides and/or probiotic bacteria in functional foods.

Prof. Dr. Yafeng Zheng
Dr. Qi Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • probiotics
  • peptide
  • fermentation
  • health benefits
  • functional food
  • physiological properties
  • gut health

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

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Research

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17 pages, 4799 KiB  
Article
Lacticaseibacillus rhamnosus Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale
by Jinlin Fan, Weiling Guo, Zheng Xiao, Jiacong Deng and Feifei Shi
Foods 2025, 14(4), 609; https://doi.org/10.3390/foods14040609 - 12 Feb 2025
Viewed by 710
Abstract
Lacticaseibacillus rhamnosus is a strain predominantly used for juice production because of its excellent fermentation characteristics and strong acid production capacity. However, the influence of L. rhamnosus on the quality of mango juice has not yet been determined. Therefore, the effects of L. [...] Read more.
Lacticaseibacillus rhamnosus is a strain predominantly used for juice production because of its excellent fermentation characteristics and strong acid production capacity. However, the influence of L. rhamnosus on the quality of mango juice has not yet been determined. Therefore, the effects of L. rhamnosus FJG1530 on the physicochemical properties, physiological activity, and volatile and non-volatile compounds of mango juice were extensively examined in this study. The data showed that L. rhamnosus FJG1530 possessed strong adaptability to mango juice, reducing its total sugar and increasing its total flavonoids. L. rhamnosus FJG1530 fermentation enhanced the ability of mango juice to clear the free radicals ABTS and DPPH, as well as improving the inhibition of lipase and α-glucosidase. In addition, L. rhamnosus FJG1530 treatment improved the volatile compounds in mango juice, especially promoting the formation of acids and alcohols. Simultaneously, metabolomic analysis revealed that 592 non-volatile compounds in mango juice were significantly changed by L. rhamnosus FJG1530 fermentation, with 413 dramatically increased and 179 significantly decreased metabolites. This study demonstrates that the fermentation process using L. rhamnosus FJG1530 was beneficial for ameliorating the quality of mango juice. Full article
(This article belongs to the Special Issue Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health)
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15 pages, 3316 KiB  
Article
Influences of Weizmannia coagulans PR06 Fermentation on Texture, Cooking Quality and Starch Digestibility of Oolong Tea-Fortified Rice Noodles
by Juqing Huang, Pufu Lai, Lihui Xiang, Bin Lin, Weibin Li, Wenquan Yu and Qi Wang
Foods 2024, 13(17), 2673; https://doi.org/10.3390/foods13172673 - 24 Aug 2024
Cited by 2 | Viewed by 1314
Abstract
Weizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires improvement. In this study, Oolong tea-fortified rice noodles were fermented [...] Read more.
Weizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires improvement. In this study, Oolong tea-fortified rice noodles were fermented using W. coagulans PR06 at inoculation amounts of 1%, 3%, and 5% (v/v), and assessed for cooking quality, texture, and starch digestibility. The results indicated that fermentation with 3% and 5% W. coagulans PR06 altered the amylopectin length distribution in the rice noodles and increased the degree of starch short-range order. Furthermore, the fermentation process increased the storage modulus (G′) and loss modulus (G″) values, decreased the tan δ value, and strengthened the interactions among tea polyphenols, proteins, and starch in the rice flour gel. Consequently, this process increased the hardness and chewiness of the rice noodles, decreased their broken strip rate and cooking loss, and significantly reduced their in vitro starch digestibility. Overall, fermentation with W. coagulans PR06 markedly improved the texture and cooking quality of Oolong tea-fortified rice noodles while effectively delaying starch digestion. This study highlights the potential application of W. coagulans PR06 in developing diverse and functional rice noodle products. Full article
(This article belongs to the Special Issue Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health)
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15 pages, 3477 KiB  
Article
Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2
by Xuefang Guan, Dazhou Zhao, Tian Yu, Shaoquan Liu, Shuying Chen, Junyang Huang, Gongti Lai, Bin Lin, Juqing Huang, Chengchun Lai and Qi Wang
Foods 2024, 13(17), 2648; https://doi.org/10.3390/foods13172648 - 23 Aug 2024
Cited by 3 | Viewed by 1350
Abstract
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through [...] Read more.
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented with L. plantarum BXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice. Full article
(This article belongs to the Special Issue Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health)
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Review

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17 pages, 1026 KiB  
Review
Effect of Probiotics on Gastrointestinal Health Through the Aryl Hydrocarbon Receptor Pathway: A Systematic Review
by Adrián De la Rosa González, Sol Guerra-Ojeda, María Alejandra Camacho-Villa, Alicia Valls, Eva Alegre, Ronald Quintero-Bernal, Patricia Martorell, Empar Chenoll, Marta Serna-García, Maria D. Mauricio and Eva Serna
Foods 2024, 13(21), 3479; https://doi.org/10.3390/foods13213479 - 30 Oct 2024
Cited by 2 | Viewed by 2533
Abstract
Probiotics are living microorganisms recognized for conferring health benefits on the host by modulating the gut microbiota. They interact with various signaling pathways, including the aryl hydrocarbon receptor (AhR), which plays a crucial role in maintaining intestinal homeostasis and immune function. The activation [...] Read more.
Probiotics are living microorganisms recognized for conferring health benefits on the host by modulating the gut microbiota. They interact with various signaling pathways, including the aryl hydrocarbon receptor (AhR), which plays a crucial role in maintaining intestinal homeostasis and immune function. The activation of AhR by probiotics has been associated with benefits such as improved intestinal barrier function, reduced inflammation, and modulation of immune responses. This systematic review aims to summarize current knowledge on the signaling of AhR, mediated by probiotics in physiological conditions and gastrointestinal pathologies. We conducted a comprehensive search across databases, including PubMed and Embase, up until July 2024. Out of 163 studies screened, 18 met the inclusion criteria. Our findings revealed in healthy populations that probiotic consumption increases the production of AhR ligands promoting intestinal immune tolerance. Furthermore, in populations with gastrointestinal pathologies, probiotics ameliorated symptoms through AhR activation by Trp metabolites, leading to the upregulation of the anti-inflammatory response. Full article
(This article belongs to the Special Issue Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health)
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