Generation of bioactive peptides during food processing

[EN] Large amounts of peptides are naturally generated in foods through the proteolysis phenomena taking place during processing. Such proteolysis is carried out either by endogenous enzymes in ripened foods or by the combined action of endogenous and microbial enzymes when fermented. Food proteins can also be isolated and hydrolysed by peptidases to produce hydrolysates. endo-peptidases act first followed by the successive action of exo-peptidases (mainly, tri-and di-peptidylpeptidases, aminopeptidases and carboxypeptidases). The generated peptides may be further hydrolysed through the gastrointestinal digestion resulting in a pool of peptides with different sequences and lengths, some of them with relevant bioactivity. However, these peptides should be absorbed intact through the intestinal barrier and reach the blood stream to exert their physiological action. This manuscript is reporting the enzymatic routes and strategies followed for the generation of bioactive peptides. (C) 2017 Elsevier Ltd. All rights reserved.The research leading to these results received funding from Grant AGL2014-57367-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds and from the European Union 7th Framework Programme (FP7/2007-2013) under Grant Agreement 312090 (BACCHUS). This publication reflects only the author views and the Community is not liable for any use made of the information contained therein. The Juan de la Cierva postdoctoral contract to LM is also acknowledged. Mass spectrometry analysis was performed in the SCSIE_University of Valencia Proteomics Unit, a member of ISCIII ProteoRed Proteomics Platform.Toldrá Vilardell, F.; Reig Riera, MM.; Aristoy Albert, MC.; Mora Soler, L. (2018). Generation of bioactive peptides during food processing. Food Chemistry. 267:395-404. https://doi.org/10.1016/j.foodchem.2017.06.119S39540426