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Nutritional Research on Food-Derived Bioactive Peptides and Their Preparation
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Nutritional Research on Food-Derived Bioactive Peptides and Their Preparation

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

Deadline for manuscript submissions: 31 July 2025 | Viewed by 3381

Special Issue Editors

Prof. Dr. Chang-Hua Xu

E-Mail Website
Guest Editor
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Interests: precise nutritional regulation and special foods; food bioactive molecules (peptides); nutrition receptor-mediated mechanisms of human health; multi-dimensional in situ evaluation technology (multi-molecular spectroscopy); green rapid detection equipment for food and medicine
Dr. Wenli Wang

E-Mail Website
Guest Editor
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: food nutrition; taste peptide perception; human health, including taste sensing of food bioactive molecules and taste receptor-mediated mechanisms of human health
Dr. Zhongyang Ren

E-Mail Website
Guest Editor
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
Interests: construction and application of emulsion delivery systems stabilized by biomacromolecules; the deep processing of aquatic products; high-quality utilization of aquatic by-products; interactions of food components and their structural/functional properties

Special Issue Information

Dear Colleagues,

Bioactive peptides (BPs) derived from proteins exhibit various functions for human health. Recently, food-derived BPs have been focused on due to the wide range of health benefits and multiple kinds of bioactivity they offer; for example, antioxidation, anti-inflammatory effects, anti-aging, and so forth. The bioactivity of BPs mainly depends on their amino acid composition, size, sequence, and physicochemical properties. Moreover, BPs can reasonably and feasibly be used as functional foods in food products to promote human health since these can have the advantages of high levels of safety, comfortable digestion and absorption, and being a rich source of BPs. BPs from animals, plants, and microorganisms are mainly prepared through enzymolysis, fermentation, and biosynthesis. Using bioinformatics and various knowledge databases could improve the efficiency with which peptides are identified. Moreover, the action mechanisms of BPs can be better explained at the molecular level through structure–activity relationships and molecular docking technologies. Nowadays, the relevant data are mainly from in vitro or in vivo experiments; however, these approaches still has some limitations and many obstacles continue to hamper the commercial development of BPs. Therefore, it is necessary to explore new methods to reveal the nutritional function and action mechanisms of BPs in terms of human health, and thus to reduce costs and improve preparation efficiency.

We would like to invite researchers to participate in this Special Issue by presenting a new and updated knowledge base on the above-mentioned aspects of this topic. Both original research papers and critical reviews are welcome.

Prof. Dr. Chang-Hua Xu
Dr. Wenli Wang
Dr. Zhongyang Ren
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

  • bioactive peptides
  • food-derived
  • enzymolysis
  • fermentation
  • biosynthesis
  • nutritional function
  • multiple bioactivities

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Published Papers (2 papers)

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19 pages, 2652 KiB  
Article
Synergistic Anti-Helicobacter pylori Effects of Takifugu obscurus Skin Peptides and Lactobacillus plantarum: A Potential Gastric Health Dietary Supplement
by Lei Gu, Yiying Tang, Jieshuai Zhang, Ningping Tao, Xichang Wang, Liping Wang and Changhua Xu
Foods 2025, 14(3), 406; https://doi.org/10.3390/foods14030406 - 26 Jan 2025
Cited by 1 | Viewed by 1006
Abstract
Helicobacter pylori (H. pylori) infection is a widespread gastric infectious disease, posing significant challenges due to the increasing prevalence of antibiotic resistance. This study aimed to evaluate the synergistic antibacterial activity of Takifugu obscurus skin peptides (TSPs) and the cell-free supernatant [...] Read more.
Helicobacter pylori (H. pylori) infection is a widespread gastric infectious disease, posing significant challenges due to the increasing prevalence of antibiotic resistance. This study aimed to evaluate the synergistic antibacterial activity of Takifugu obscurus skin peptides (TSPs) and the cell-free supernatant of Lactobacillus plantarum WUH3 (LCFS) in developing a potential green and efficient dietary supplement therapy. Using enzymatic hydrolysis and ultrafiltration techniques, the most bioactive peptide fraction, TSPb (1–3 kDa), was identified. The effects of TSPb and LCFS—both individually and in combination—on H. pylori biofilm function, membrane morphology, and internal structure were systematically analyzed using urease activity, N-phenyl naphthylamine (NPN) uptake, nucleic acid leakage, scanning electron microscopy (SEM), and infrared (IR) spectroscopy. The results showed that both LCFS and TSPb significantly inhibited H. pylori urease activity, with inhibition rates of 53.60% and 54.21% at 24 h, respectively, and the highest inhibition rate of 74.64% was observed with their combined treatment. SEM, NPN fluorescence, and nucleic acid leakage analyses revealed distinct mechanisms of action for each treatment. LCFS treatment caused membrane surface loosening and morphological deformation, while TSPb induced the formation of localized membrane pores. IR spectroscopy further confirmed that the combined treatment led to a more severe disruption of the lipid and protein structure within the bacterium. Overall, compared to individual treatments, the combination of TSPb and LCFS exhibited enhanced intracellular penetration and a more significant effect on bacterial viability. This study successfully identified TSPb as a highly bioactive peptide and elucidated its potential synergistic antibacterial mechanism with LCFS. These findings provide scientific evidence for the development of functional antimicrobial foods and gastric health dietary supplements, offering a promising strategy for the prevention and management of H. pylori infections. Full article
(This article belongs to the Special Issue Nutritional Research on Food-Derived Bioactive Peptides and Their Preparation)
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12 pages, 1336 KiB  
Article
Production of Bioactive Peptides from Tartary Buckwheat by Solid-State Fermentation with Lactiplantibacillus plantarum ATCC 14917
by Panpan Wang and Tingjun Ma
Foods 2024, 13(19), 3204; https://doi.org/10.3390/foods13193204 - 9 Oct 2024
Cited by 2 | Viewed by 1570
Abstract
Buckwheat is a valuable crop that contains various nutrients and functional components. Tartary buckwheat peptide is a protease-hydrolyzed protein with a wide range of physiological functions. Tartary buckwheat peptide produced through microbial fermentation can decrease the enzymatic digestion of buckwheat protein, which contributes [...] Read more.
Buckwheat is a valuable crop that contains various nutrients and functional components. Tartary buckwheat peptide is a protease-hydrolyzed protein with a wide range of physiological functions. Tartary buckwheat peptide produced through microbial fermentation can decrease the enzymatic digestion of buckwheat protein, which contributes to the bitter taste, and improve both the flavor and texture of buckwheat peptide products. In this study, microbial fermentation using probiotics was employed to prepare Tartary buckwheat peptides, and the preparation process was optimized. Based on single-factor experiments, the polypeptide content in the fermentation solution initially increased and then decreased with varying water content, inoculum concentration, glucose addition, fermentation temperature, fermentation time, and potassium dihydrogen phosphate addition. According to the response surface methodology, the maximum peptide content was achieved under fermentation conditions of 60.0% moisture content, 12.87% inoculum ratio, 2.0% glucose, and a fermentation temperature of 30.0 °C, with an actual value of (22.18 ± 1.02) mg/mL. The results show that fermentation with Lactiplantibacillus plantarum produces higher peptide levels and is safer than other microbial fermentation methods. Full article
(This article belongs to the Special Issue Nutritional Research on Food-Derived Bioactive Peptides and Their Preparation)
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