The Biological and Functional Properties of Polypeptides and Polysaccharides Isolated from Food Sources
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 29 November 2025 | Viewed by 59
Special Issue Editor
Interests: active components of natural products; preparation, separation and purification of functional components such as polysaccharides, proteins and polyphenols in fruits, vegetables and other agricultural products; digestion; metabolism, intestinal flora; nutrition and health; cell model; obesity; diabetes
Special Issue Information
Dear Colleagues,
In recent years, there has been a significant surge of interest in exploring potential health benefits derived from natural food components, particularly polypeptides and polysaccharides. These bioactive compounds are gaining recognition for their diverse biological activities, which include antioxidant, anti-inflammatory, immunomodulatory, and antimicrobial effects. Such properties make them invaluable not only for the development of functional foods, but also for their therapeutic applications. The scientific community is increasingly focusing on elucidating the mechanisms through which these natural bioactives exert their effects, ranging from enhancing immune responses to modulating various metabolic processes. This growing body of research underscores the potential of polypeptides and polysaccharides as key players in health promotion and disease prevention.
This Special Issue aims to provide a comprehensive platform for researchers to share their latest findings on the biological and functional properties of polypeptides and polysaccharides isolated from food sources. We invite submissions of original research articles, comprehensive reviews, and insightful perspectives that address, but are not limited to, the following potential topics:
- Extraction and purification techniques
- Structural characterization
- Biological activities
- Functional properties
- Health benefits
- Gut health and microbiota modulation
- Applications in functional foods
- Microbial fermentation
- Allergenicity and safety assessment
- Omics approaches
Dr. Haizhao Song
Guest Editor
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
- food-derived polypeptides
- food-derived polysaccharides
- biological properties
- functional properties
- isolation techniques
- structural characterization
- antioxidant activity
- immunomodulation
- food applications
- bioavailability
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