Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial effects such as preventing diseases or modulating physiological systems once absorbed. As the market for nutraceuticals and functional foods continues to expand, consumer interest has also grown and there are many common foods that have shown an abundance of bioactive peptides, including dairy products, cereal, legumes, meat, and numerous other sources.
In this newest addition to the series Nutraceuticals: Basic Research and Clinical Applications, Bioactive Peptides: Production, Bioavailability, Health Potential, and Regulatory Issues provides a comprehensive review of the current state of knowledge in the field of food protein hydrolysates and bioactive peptides, their food sources, bioavailability, production, applications, functionalities, health potentials, and regulatory issues governing their use.
- Discusses different methodologies employed for scaling up bioactive peptides commercially
- Provides information on optimizing the production process
- Explains various bioactive properties exerted by different types of bioactive peptides
- Explores the application of metabolomics to the study of bioactive peptides
With over 20 chapters written by established subject matter experts in their field, this book provides timely information and discusses the latest developments of bioactive peptides. It will be useful for researchers, academics, and industry experts, and can serve as an excellent resource for anyone interested in enhancing their knowledge in the field of bioactive peptides.
Table of Contents
Introduction to Bioactive Peptides. Production and Commercialization of Bioactive Peptides. Extraction, Purification, Analysis and Identification Techniques of Bioactive Peptides. Stability, Bioavailability and Bioaccessibility of Bioactive Peptides. Food Sources of Bioactive Peptides. Bioactive Peptides from Cereals and Their Health Potential. Bioactive Peptides from Dairy and Other Fermented Food Source for Disease Mitigation. Bioactive Peptides from Marine, Meat and Egg Sources with Significant Health Claims. Bioactive Peptides from Food Industrial Waste. Selection of Specific Strains for Production of Bioactive Peptides. Bioactive Peptides as an Additive for Formulation of Novel Functional Foods and Nutraceuticals. Application of Membrane Technology for Preparation of Bioactive Peptides. Sensory Perception of Bioactive Peptides and Debittering Techniques Employed for Taste Improvement. Bioactivities and Health Promoting Properties of Bioactive Peptides. Opioid Peptides. Collagen Peptides: Solution for Bone and Joint Health. Allergic Effects of Bioactive Peptides Produced from Different Food Sources. Global Health Concern and Regulatory Issues of Using Bioactive Peptides as a Food and Drug. Current Status of Bioactive Peptides in Clinical Studies. Application of Metabolomics in Bioactive Peptides Studies.
Dr. John O. Onuh holds a PhD in Human Nutritional Sciences from the University of Manitoba in Winnipeg, Canada and an MSc and BSc in Food Science and Technology from the University of Agriculture, Makurdi, Nigeria. He is a Research Associate at the Center for Molecular and Translational Medicine at Georgia State University in Atlanta, US and also a TWAS visiting Expert at Mekelle University in Ethiopia. Dr. Onuh has extensive experience in teaching and research across several countries including Nigeria, United States and Canada. He has published widely and presented at several international fora. His research focus is on bioactive peptides, polyphenols and the molecular mechanisms for hypertension and aortic stiffness. He is member of the Institute of Food Technologist (IFT), American Society of Nutrition (ASN), American Hearts Association (AHA) and Nigerian Institute of Food Science and Technology (NIFST).
Dr. M. Selvamuthukumaran is presently Associate Professor & Head of the Department of Food Technology, Hindustan Institute of Technology & Science, Chennai. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.
Dr. Yashwant Pathak completed Ph.D. in Pharmaceutical Technology from Nagpur University, India and EMBA & MS in Conflict Management from Sullivan University. He is Professor and Associate Dean for Faculty Affairs at College of Pharmacy, University of South Florida. Tampa, Florida. With extensive experience in academia as well as industry, he has more than 200 research publications, including research papers, chapters and reviews, and 2 patent and 2 patent application, 32 edited books published, including 12 books in Nanotechnology and 10 in Nutraceuticals and drug delivery systems. He has several books in cultural studies and conflict management. He has received several National and International awards. Dr Yashwant Pathak is also an Adjunct Professor at Faculty of Pharmacy, Airlangga University, Surabaya, Indonesia.