{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T22:55:07Z","timestamp":1792450507011,"version":"4.5.0"},"reference-count":157,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2021,4,23]],"date-time":"2021-04-23T00:00:00Z","timestamp":1619136000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biomolecules"],"abstract":"<jats:p>Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.<\/jats:p>","DOI":"10.3390\/biom11050631","type":"journal-article","created":{"date-parts":[[2021,4,23]],"date-time":"2021-04-23T12:08:30Z","timestamp":1619179710000},"page":"631","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":198,"title":["A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8438-7315","authenticated-orcid":false,"given":"Seyed Hadi","family":"Peighambardoust","sequence":"first","affiliation":[{"name":"Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zohreh","family":"Karami","sequence":"additional","affiliation":[{"name":"Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9682-4594","authenticated-orcid":false,"given":"Mirian","family":"Pateiro","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia No. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia No. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"},{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,4,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"609","DOI":"10.15171\/apb.2018.069","article-title":"Development and characterization of nanostructured pharmacosomal mesophases: An innovative delivery system for bioactive peptides","volume":"8","author":"Rezvani","year":"2018","journal-title":"Adv. Pharm. Bull."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"e12800","DOI":"10.1111\/jfbc.12800","article-title":"Identification and synthesis of multifunctional peptides from wheat germ hydrolysate fractions obtained by proteinase K digestion","volume":"43","author":"Karami","year":"2019","journal-title":"J. Food Biochem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"100450","DOI":"10.1016\/j.fbio.2019.100450","article-title":"Antioxidant, anticancer and ACE-inhibitory activities of bioactive peptides from wheat germ protein hydrolysates","volume":"32","author":"Karami","year":"2019","journal-title":"Food Biosci."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"2401","DOI":"10.1007\/s12161-019-01595-4","article-title":"Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: A Review","volume":"12","author":"Borrajo","year":"2019","journal-title":"Food Anal. Methods"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jff.2010.01.003","article-title":"Development and biological activities of marine-derived bioactive peptides: A review","volume":"2","author":"Kim","year":"2010","journal-title":"J. Funct. Foods"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"643","DOI":"10.1016\/j.jnutbio.2007.11.010","article-title":"The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease","volume":"19","author":"Erdmann","year":"2008","journal-title":"J. Nutr. Biochem."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Elias, R.J., Kellerby, S.S., and Decker, E.A. (2008). Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr.","DOI":"10.1080\/10408390701425615"},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"de Castro, R.J.S., and Sato, H.H. (2015). A response surface approach on optimization of hydrolysis parameters for the production of egg white protein hydrolysates with antioxidant activities. Biocatal. Agric. Biotechnol.","DOI":"10.1016\/j.bcab.2014.07.001"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Klompong, V., Benjakul, S., Yachai, M., Visessanguan, W., Shahidi, F., and Hayes, K.D. (2009). Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe trevally (Selaroides leptolepis). J. Food Sci.","DOI":"10.1111\/j.1750-3841.2009.01047.x"},{"key":"ref_10","first-page":"41","article-title":"Diversity of Lactobacillus strains in Iranian traditional wheat sourdough","volume":"1","author":"Peighambardoust","year":"2014","journal-title":"J. Food Qual. Hazards Control"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1002\/pts.2212","article-title":"Application of Organoclay Nanoparticle in Low-Density Polyethylene Films for Packaging of UF Cheese","volume":"29","author":"Peighambardoust","year":"2016","journal-title":"Packag. Technol. Sci."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Fasihnia, S.H., Peighambardoust, S.H., and Peighambardoust, S.J. (2018). Nanocomposite films containing organoclay nanoparticles as an antimicrobial (active) packaging for potential food application. J. Food Process. Preserv., 42.","DOI":"10.1111\/jfpp.13488"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Klompong, V., Benjakul, S., Kantachote, D., and Shahidi, F. (2007). Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chem.","DOI":"10.1016\/j.foodchem.2006.07.016"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/j.tifs.2011.01.009","article-title":"Application of spray drying for preservation of lactic acid starter cultures: A review","volume":"22","author":"Peighambardoust","year":"2011","journal-title":"Trends Food Sci. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Cumby, N., Zhong, Y., Naczk, M., and Shahidi, F. (2008). Antioxidant activity and water-holding capacity of canola protein hydrolysates. Food Chem.","DOI":"10.1016\/j.foodchem.2007.12.039"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"\u0160li\u017eyte, R., Mozuraityte, R., Mart\u00ednez-Alvarez, O., Falch, E., Fouchereau-Peron, M., and Rustad, T. (2009). Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Process Biochem.","DOI":"10.1016\/j.procbio.2009.02.010"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"88","DOI":"10.31665\/JFB.2018.4164","article-title":"Role of hydrophobicity in food peptide functionality and bioactivity","volume":"4","author":"Acquah","year":"2018","journal-title":"J. Food Bioact."},{"key":"ref_18","first-page":"1008","article-title":"Inhibitory properties of kidney bean protein hydrolysate and its membrane fractions against renin, angiotensin converting enzyme, and free radicals","volume":"2","author":"Mundi","year":"2014","journal-title":"Austin J. Nutr. Food Sci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"831","DOI":"10.1007\/s10989-019-09890-8","article-title":"Health Promoting Effects of Food-Derived Bioactive Peptides: A Review","volume":"26","author":"Mada","year":"2020","journal-title":"Int. J. Pept. Res. Ther."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"5377","DOI":"10.1007\/s13197-015-1731-5","article-title":"Bioactive peptides of animal origin: A review","volume":"52","author":"Bhat","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.tifs.2018.07.003","article-title":"Bioactive peptides as natural antioxidants in food products\u2014A review","volume":"79","author":"Lorenzo","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1949","DOI":"10.1016\/j.peptides.2010.06.020","article-title":"Antioxidative peptides from food proteins: A review","volume":"31","author":"Sarmadi","year":"2010","journal-title":"Peptides"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1016\/j.foodcont.2007.03.004","article-title":"Production of cysteine-rich antimicrobial peptide by digestion of oyster (Crassostrea gigas) with alcalase and bromelin","volume":"19","author":"Liu","year":"2008","journal-title":"Food Control"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1245","DOI":"10.1080\/10942912.2011.582976","article-title":"Antioxidant properties of peptide from cowpea seed","volume":"16","author":"Xiong","year":"2013","journal-title":"Int. J. Food Prop."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1016\/j.lwt.2009.08.020","article-title":"Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase","volume":"43","author":"Hwang","year":"2010","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/j.foodres.2009.01.010","article-title":"Nutraceutical composition, antioxidant activity and hypocholesterolemic effect of a water-soluble enzymatic extract from rice bran","volume":"42","author":"Revilla","year":"2009","journal-title":"Food Res. Int."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1973","DOI":"10.1016\/j.lwt.2007.11.010","article-title":"Production of copper-chelating peptides after hydrolysis of sunflower proteins with pepsin and pancreatin","volume":"41","author":"Pedroche","year":"2008","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Xie, Z., Huang, J., Xu, X., and Jin, Z. (2008). Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem.","DOI":"10.1016\/j.foodchem.2008.03.078"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1660","DOI":"10.1002\/jsfa.3264","article-title":"In vitro antioxidant activity of protein hydrolysates prepared from corn gluten meal","volume":"88","author":"Li","year":"2008","journal-title":"J. Sci. Food Agric."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Qian, Z.J., Jung, W.K., and Kim, S.K. (2008). Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw. Bioresour. Technol.","DOI":"10.1016\/j.biortech.2007.04.005"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1266","DOI":"10.1016\/j.foodres.2009.06.013","article-title":"Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis","volume":"42","author":"Je","year":"2009","journal-title":"Food Res. Int."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"103422","DOI":"10.1016\/j.jprot.2019.103422","article-title":"A proteomic-based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality","volume":"205","author":"Franco","year":"2019","journal-title":"J. Proteomics"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/j.foodchem.2004.11.056","article-title":"Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates","volume":"95","author":"Sakanaka","year":"2006","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"2467","DOI":"10.1021\/jf048934k","article-title":"Antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir","volume":"53","author":"Liu","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"3419","DOI":"10.1016\/j.biortech.2009.02.014","article-title":"Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems","volume":"100","author":"Sheih","year":"2009","journal-title":"Bioresour. Technol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"672","DOI":"10.1016\/j.foodchem.2008.12.068","article-title":"Physicochemical and antioxidant properties of buckwheat (Fagopyrum esculentum Moench) protein hydrolysates","volume":"115","author":"Tang","year":"2009","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Wang, L., Mao, X., Cheng, X., Xiong, X., and Ren, F. (2010). Effect of enzyme type and hydrolysis conditions on the in vitro angiotensin I-converting enzyme inhibitory activity and ash content of hydrolysed whey protein isolate. Int. J. Food Sci. Technol.","DOI":"10.1111\/j.1365-2621.2010.02210.x"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Ambigaipalan, P., Al-Khalifa, A.S., and Shahidi, F. (2015). Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin. J. Funct. Foods.","DOI":"10.1016\/j.jff.2015.01.021"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"109908","DOI":"10.1016\/j.foodres.2020.109908","article-title":"Novel antioxidant and ACE inhibitory peptide identified from Arthrospira platensis protein and stability against thermal\/pH treatments and simulated gastrointestinal digestion","volume":"139","author":"Wang","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"103455","DOI":"10.1016\/j.jff.2019.103455","article-title":"Identification of bioactive peptides from brewers\u2019 spent grain and contribution of Leu\/Ile to bioactive potency","volume":"60","author":"Connolly","year":"2019","journal-title":"J. Funct. Foods"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"129399","DOI":"10.1016\/j.foodchem.2021.129399","article-title":"Preparation and identification of antioxidant peptides from cottonseed proteins","volume":"352","author":"Wang","year":"2021","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"128069","DOI":"10.1016\/j.foodchem.2020.128069","article-title":"Extraction of antioxidant peptides from rice dreg protein hydrolysate via an angling method","volume":"337","author":"Chen","year":"2021","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"109389","DOI":"10.1016\/j.foodres.2020.109389","article-title":"Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes","volume":"137","author":"Borrajo","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"110866","DOI":"10.1016\/j.lwt.2021.110866","article-title":"Identification of antioxidant peptides from cheddar cheese made with Lactobacillus helveticus","volume":"141","author":"Yang","year":"2021","journal-title":"LWT"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.jff.2009.01.006","article-title":"Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract","volume":"1","author":"Kudo","year":"2009","journal-title":"J. Funct. Foods"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"110227","DOI":"10.1016\/j.lwt.2020.110227","article-title":"In vitro study on novel bioactive peptides with antioxidant and antihypertensive properties from edible rhizomes","volume":"134","author":"Sompinit","year":"2020","journal-title":"LWT"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"127876","DOI":"10.1016\/j.foodchem.2020.127876","article-title":"Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles","volume":"340","author":"Chai","year":"2021","journal-title":"Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"5178","DOI":"10.1021\/acs.jafc.8b01620","article-title":"Absorption and Metabolism of Peptide WDHHAPQLR Derived from Rapeseed Protein and Inhibition of HUVEC Apoptosis under Oxidative Stress","volume":"66","author":"Xu","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1016\/j.foodchem.2014.03.117","article-title":"Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion","volume":"161","author":"Escudero","year":"2014","journal-title":"Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1002\/jsfa.7065","article-title":"Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system","volume":"96","author":"Zhu","year":"2016","journal-title":"J. Sci. Food Agric."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Suetsuna, K., Ukeda, H., and Ochi, H. (2000). Isolation and characterization of free radical scavenging activities peptides derived from casein. J. Nutr. Biochem.","DOI":"10.1016\/S0955-2863(99)00083-2"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"588","DOI":"10.1021\/jf048626m","article-title":"Preparation of Antioxidant Enzymatic Hydrolysates from \u03b1-Lactalbumin and \u03b2-Lactoglobulin. Identification of Active Peptides by HPLC-MS\/MS","volume":"53","author":"Amigo","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"367","DOI":"10.1017\/S0022029913000320","article-title":"Isolation and identification of antioxidant peptides derived from whey protein enzymatic hydrolysate by consecutive chromatography and Q-TOF MS","volume":"80","author":"Zhang","year":"2013","journal-title":"J. Dairy Res."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.foodchem.2019.01.103","article-title":"Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis","volume":"284","author":"Wu","year":"2019","journal-title":"Food Chem."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"156","DOI":"10.1016\/j.foodchem.2015.06.057","article-title":"Isolation and identification of antioxidant peptides from enzymatically hydrolyzed rice bran protein","volume":"192","author":"Wattanasiritham","year":"2016","journal-title":"Food Chem."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1039\/C0FO00016G","article-title":"Bioactive peptides derived from milk proteins and their health beneficial potentials: An update","volume":"2","author":"Nagpal","year":"2011","journal-title":"Food Funct."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.jff.2017.12.063","article-title":"Whey protein hydrolysates as a source of bioactive peptides for functional foods\u2014Biotechnological facilitation of industrial scale-up","volume":"42","author":"Dullius","year":"2018","journal-title":"J. Funct. Foods"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"13320","DOI":"10.1038\/s41598-017-13507-9","article-title":"Separation of Antioxidant Peptides from Pepsin Hydrolysate of Whey Protein Isolate by ATPS of EOPO Co-polymer (UCON)\/Phosphate","volume":"7","author":"Jiang","year":"2017","journal-title":"Sci. Rep."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.lwt.2010.06.017","article-title":"Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology","volume":"44","author":"Contreras","year":"2011","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"753","DOI":"10.1016\/j.foodchem.2017.04.071","article-title":"Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates","volume":"232","author":"Shazly","year":"2017","journal-title":"Food Chem."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"329","DOI":"10.1017\/S0022029902005435","article-title":"Cytotoxic and antibacterial activities of chemically synthesized \u03ba-casecidin and its partial peptide fragments","volume":"69","author":"Matin","year":"2002","journal-title":"J. Dairy Res."},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Kumar, S., Chouhan, V.S., Sanghi, A., and Teotia, U.V.S. (2013). Antioxidative effect of yak milk caseinates hydrolyzed with three different proteases. Vet. World.","DOI":"10.14202\/vetworld.2013.799-802"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1007\/s13594-013-0152-3","article-title":"Health-promoting properties of bioactive peptides derived from milk proteins in infant food: A review","volume":"94","author":"Raikos","year":"2014","journal-title":"Dairy Sci. Technol."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.idairyj.2013.11.004","article-title":"Dairy protein hydrolysates: Peptides for health benefits","volume":"38","author":"Amigo","year":"2014","journal-title":"Int. Dairy J."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/j.peptides.2014.01.022","article-title":"Functional significance of bioactive peptides derived from soybean","volume":"54","author":"Singh","year":"2014","journal-title":"Peptides"},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"Chatterjee, C., Gleddie, S., and Xiao, C.W. (2018). Soybean bioactive peptides and their functional properties. Nutrients, 10.","DOI":"10.3390\/nu10091211"},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Dan Ramdath, D., Padhi, E.M.T., Sarfaraz, S., Renwick, S., and Duncan, A.M. (2017). Beyond the cholesterol-lowering effect of soy protein: A review of the effects of dietary soy and its constituents on risk factors for cardiovascular disease. Nutrients, 9.","DOI":"10.3390\/nu9040324"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.meatsci.2018.06.019","article-title":"Opportunities and perspectives for utilisation of co-products in the meat industry","volume":"144","author":"Lynch","year":"2018","journal-title":"Meat Sci."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1002\/fsn3.106","article-title":"Antioxidant capacity of hydrolyzed porcine tissues","volume":"2","author":"Damgaard","year":"2014","journal-title":"Food Sci. Nutr."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"6511","DOI":"10.1007\/s13197-015-1745-z","article-title":"Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution","volume":"52","author":"Damgaard","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_71","doi-asserted-by":"crossref","unstructured":"Barba, F.J., Rosell\u00f3-Soto, E., Brncic, M., and Lorenzo, J.M. (2019). Extraction of valuable compounds from meat by-products. Green Extraction and Valorization of By-Products from Food Processing, CRC Press.","DOI":"10.1201\/9780429325007"},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/j.foodhyd.2012.05.009","article-title":"Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin","volume":"30","author":"Sarbon","year":"2013","journal-title":"Food Hydrocoll."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"e12406","DOI":"10.1111\/jfbc.12406","article-title":"Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase","volume":"41","author":"Lafarga","year":"2017","journal-title":"J. Food Biochem."},{"key":"ref_74","doi-asserted-by":"crossref","unstructured":"Borrajo, P., Pateiro, M., Gagaoua, M., Franco, D., Zhang, W., and Lorenzo, J.M. (2020). Evaluation of the antioxidant and antimicrobial activities of porcine liver protein hydrolysates obtained using Alcalase, Bromelain, and Papain. Appl. Sci., 10.","DOI":"10.3390\/app10072290"},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/j.meatsci.2017.04.243","article-title":"Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains","volume":"132","author":"Mullen","year":"2017","journal-title":"Meat Sci."},{"key":"ref_76","doi-asserted-by":"crossref","unstructured":"Ucak, I., Afreen, M., Montesano, D., Carrillo, C., Tomasevic, I., Simal-Gandara, J., and Barba, F.J. (2021). Functional and Bioactive Properties of Peptides Derived from Marine Side Streams. Mar. Drugs, 19.","DOI":"10.3390\/md19020071"},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1016\/j.foodres.2004.10.002","article-title":"Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties","volume":"38","author":"Rajapakse","year":"2005","journal-title":"Food Res. Int."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"2166","DOI":"10.1016\/j.lfs.2005.03.016","article-title":"Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects","volume":"77","author":"Mendis","year":"2005","journal-title":"Life Sci."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.foodchem.2010.02.013","article-title":"Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product","volume":"122","author":"Hsu","year":"2010","journal-title":"Food Chem."},{"key":"ref_80","doi-asserted-by":"crossref","unstructured":"Thiansilakul, Y., Benjakul, S., and Shahidi, F. (2007). Antioxidative activity of protein hydrolysate from round scad muscle using alcalase and flavourzyme. J. Food Biochem.","DOI":"10.1111\/j.1745-4514.2007.00111.x"},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.jnutbio.2006.02.006","article-title":"Purification and characterization of antioxidant peptide from hoki (Johnius belengerii) frame protein by gastrointestinal digestion","volume":"18","author":"Kim","year":"2007","journal-title":"J. Nutr. Biochem."},{"key":"ref_82","doi-asserted-by":"crossref","unstructured":"Jo, H.Y., Jung, W.K., and Kim, S.K. (2008). Purification and characterization of a novel anticoagulant peptide from marine echiuroid worm, Urechis unicinctus. Process Biochem.","DOI":"10.1016\/j.procbio.2007.11.011"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"687","DOI":"10.1016\/j.foodchem.2009.04.077","article-title":"Isolation and characterisation of an anticoagulant oligopeptide from blue mussel, Mytilus edulis","volume":"117","author":"Jung","year":"2009","journal-title":"Food Chem."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"101770","DOI":"10.1016\/j.bcab.2020.101770","article-title":"Isolation and characterization of angiotensin I-converting enzyme (ACE-I) inhibition and antioxidant peptide from by-catch shrimp (Oratosquilla woodmasoni) waste","volume":"29","author":"Joshi","year":"2020","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"1613","DOI":"10.1016\/j.biortech.2004.07.013","article-title":"Antioxidant activities of enzymatic extracts from brown seaweeds","volume":"96","author":"Heo","year":"2005","journal-title":"Bioresour. Technol."},{"key":"ref_86","doi-asserted-by":"crossref","unstructured":"Harnedy, P.A., O\u2019Keeffe, M.B., and FitzGerald, R.J. (2017). Fractionation and identification of antioxidant peptides from an enzymatically hydrolysed Palmaria palmata protein isolate. Food Res. Int.","DOI":"10.1016\/j.foodres.2017.07.037"},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"e01538","DOI":"10.1016\/j.heliyon.2019.e01538","article-title":"Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals","volume":"5","author":"Esfandi","year":"2019","journal-title":"Heliyon"},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/j.foodchem.2018.07.103","article-title":"Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)","volume":"270","author":"Xie","year":"2019","journal-title":"Food Chem."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"637","DOI":"10.1016\/j.foodchem.2019.01.077","article-title":"Sesame bran as an unexploited by-product: Effect of enzyme and ultrasound-assisted extraction on the recovery of protein and antioxidant compounds","volume":"283","author":"Bircan","year":"2019","journal-title":"Food Chem."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"e13090","DOI":"10.1111\/jfbc.13090","article-title":"Antihypertensive and antioxidant activities of enzymatic wheat bran protein hydrolysates","volume":"44","author":"Zou","year":"2020","journal-title":"J. Food Biochem."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"384","DOI":"10.1016\/j.jff.2013.11.005","article-title":"Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides","volume":"6","author":"Girgih","year":"2014","journal-title":"J. Funct. Foods"},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"490","DOI":"10.1016\/j.procbio.2008.12.017","article-title":"Purification and identification of an angiotensin I-converting enzyme inhibitory peptide from fermented soybean extract","volume":"44","author":"Rho","year":"2009","journal-title":"Process Biochem."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"1","DOI":"10.4103\/phrev.phrev_45_16","article-title":"Review of angiotensin-converting enzyme inhibitory assay: Rapid method in drug discovery of herbal plants","volume":"11","author":"Ahmad","year":"2017","journal-title":"Pharmacogn. Rev."},{"key":"ref_94","first-page":"172","article-title":"Plant flavonoids as angiotensin converting enzyme inhibitors in regulation of hypertension","volume":"1","author":"Balasuriya","year":"2011","journal-title":"Funct. Foods Heal. Dis."},{"key":"ref_95","doi-asserted-by":"crossref","unstructured":"Mine, Y., Li-Chan, E., and Jiang, B. (2010). Antihypertensive Peptides and Their Underlying Mechanisms. Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals, Blackwell Publishing Ltd.","DOI":"10.1002\/9780813811048"},{"key":"ref_96","doi-asserted-by":"crossref","unstructured":"Daskaya-Dikmen, C., Yucetepe, A., Karbancioglu-Guler, F., Daskaya, H., and Ozcelik, B. (2017). Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants. Nutrients, 9.","DOI":"10.3390\/nu9040316"},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"128719","DOI":"10.1016\/j.foodchem.2020.128719","article-title":"Recently isolated food-derived antihypertensive hydrolysates and peptides: A review","volume":"346","author":"Kaur","year":"2021","journal-title":"Food Chem."},{"key":"ref_98","first-page":"509","article-title":"Novel angiotensin I-converting enzyme inhibitory peptides isolated from Alcalase hydrolysate of mung bean protein","volume":"12","author":"Li","year":"2006","journal-title":"J. Pept. Sci. Off. Publ. Eur. Pept. Soc."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"103635","DOI":"10.1016\/j.jff.2019.103635","article-title":"Identification of antihypertensive peptides from mung bean protein hydrolysate and their effects in spontaneously hypertensive rats","volume":"64","author":"Sonklin","year":"2020","journal-title":"J. Funct. Foods"},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.foodchem.2014.12.027","article-title":"Generation and identification of angiotensin converting enzyme (ACE) inhibitory peptides from a brewers\u2019 spent grain protein isolate","volume":"176","author":"Connolly","year":"2015","journal-title":"Food Chem."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.idairyj.2016.11.006","article-title":"Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins","volume":"66","author":"Otte","year":"2017","journal-title":"Int. Dairy J."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"716","DOI":"10.1016\/j.jff.2015.02.037","article-title":"Functional and potential therapeutic ACE-inhibitory peptides derived from bromelain hydrolysis of trevally proteins","volume":"14","author":"Salampessy","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.toxicon.2016.04.050","article-title":"In vitro angiotensin I converting enzyme inhibition by a peptide isolated from Chiropsalmus quadrigatus Haeckel (box jellyfish) venom hydrolysate","volume":"119","author":"So","year":"2016","journal-title":"Toxicon"},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1093\/fqs\/fyx006","article-title":"Bioactive peptides: A review","volume":"1","year":"2017","journal-title":"Food Qual. Saf."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/bs.afnr.2019.04.001","article-title":"Food-Derived Bioactive Peptides and Their Role in Ameliorating Hypertension and Associated Cardiovascular Diseases","volume":"Volume 89","year":"2019","journal-title":"Advances in Food and Nutrition Research"},{"key":"ref_106","doi-asserted-by":"crossref","unstructured":"Muguerza, B., Ramos, M., S\u00e1nchez, E., Manso, M.A., Miguel, M., Aleixandre, A., Delgado, M.A., and Recio, I. (2006). Antihypertensive activity of milk fermented by Enterococcus faecalis strains isolated from raw milk. Int. Dairy J.","DOI":"10.1016\/j.idairyj.2005.01.001"},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.jare.2016.12.002","article-title":"Novel angiotensin-converting enzyme inhibitory peptides from caseins and whey proteins of goat milk","volume":"8","author":"Ibrahim","year":"2017","journal-title":"J. Adv. Res."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"441","DOI":"10.1007\/s10989-017-9630-4","article-title":"In Vitro and In Silico Analysis of Novel ACE-Inhibitory Bioactive Peptides Derived from Fermented Goat Milk","volume":"24","author":"Parmar","year":"2018","journal-title":"Int. J. Pept. Res. Ther."},{"key":"ref_109","doi-asserted-by":"crossref","unstructured":"Haque, E., and Chand, R. (2008). Antihypertensive and antimicrobial bioactive peptides from milk proteins. Eur. Food Res. Technol.","DOI":"10.1007\/s00217-007-0689-6"},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"1781","DOI":"10.1007\/s10068-018-0423-0","article-title":"Antihypertensive peptides from whey proteins fermented by lactic acid bacteria","volume":"27","author":"Daliri","year":"2018","journal-title":"Food Sci. Biotechnol."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"449","DOI":"10.1016\/j.lwt.2019.05.039","article-title":"Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity","volume":"111","author":"Machado","year":"2019","journal-title":"LWT"},{"key":"ref_112","first-page":"31","article-title":"Production of ACE-inhibitory peptides in milk fermented with selected lactic acid bacteria","volume":"7","author":"Panayotova","year":"2018","journal-title":"J. BioSci. Biotechnol."},{"key":"ref_113","doi-asserted-by":"crossref","first-page":"6315","DOI":"10.1021\/jf049532f","article-title":"ACE-Inhibitory Activity and Structural Properties of Peptide Asp-Lys-Ile-His-Pro [\u03b2-CN f(47\u221251)]. Study of the Peptide Forms Synthesized by Different Methods","volume":"52","author":"Recio","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"306","DOI":"10.1016\/j.tifs.2017.04.011","article-title":"Challenges in the quantitation of naturally generated bioactive peptides in processed meats","volume":"69","author":"Mora","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"306","DOI":"10.1016\/j.meatsci.2012.02.008","article-title":"Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham","volume":"91","author":"Escudero","year":"2012","journal-title":"Meat Sci."},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"499","DOI":"10.1016\/j.jprot.2012.10.019","article-title":"Purification and Identification of antihypertensive peptides in Spanish dry-cured ham","volume":"78","author":"Escudero","year":"2013","journal-title":"J. Proteomics"},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"6366","DOI":"10.1021\/acs.jafc.5b02303","article-title":"Hybrid in Silico\/in vitro Approach for the Identification of Angiotensin I Converting Enzyme Inhibitory Peptides from Parma Dry-Cured Ham","volume":"63","author":"Dellafiora","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"326","DOI":"10.1016\/j.foodres.2012.07.009","article-title":"Antioxidant and angiotensin I-converting enzyme inhibitory properties of oligopeptides derived from black-bone silky fowl (Gallus gallus domesticus Brisson) muscle","volume":"49","author":"Gu","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"430","DOI":"10.5713\/ajas.18.0455","article-title":"Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus","volume":"32","author":"Choe","year":"2019","journal-title":"Asian-Australas J. Anim. Sci."},{"key":"ref_120","doi-asserted-by":"crossref","unstructured":"Lee, S.H., Qian, Z.J., and Kim, S.K. (2010). A novel angiotensin I converting enzyme inhibitory peptide from tuna frame protein hydrolysate and its antihypertensive effect in spontaneously hypertensive rats. Food Chem.","DOI":"10.1016\/j.foodchem.2009.04.086"},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"2205","DOI":"10.1016\/j.procbio.2011.08.003","article-title":"Angiotensin I-converting enzyme inhibitory activity in a hydrolysate of proteins from Northern shrimp (Pandalus borealis) and identification of two novel inhibitory tri-peptides","volume":"46","author":"Gildberg","year":"2011","journal-title":"Process Biochem."},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1016\/j.foodchem.2017.02.039","article-title":"Antihypertensive peptides from animal products, marine organisms, and plants","volume":"228","author":"Lee","year":"2017","journal-title":"Food Chem."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"662","DOI":"10.1080\/10942912.2016.1176036","article-title":"Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries","volume":"20","author":"Vieira","year":"2017","journal-title":"Int. J. Food Prop."},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"e13123","DOI":"10.1111\/jfpp.13123","article-title":"Isolation and Purification of Antioxidant and ACE-Inhibitory Peptides from Yak (Bos grunniens) Skin","volume":"41","author":"Tian","year":"2017","journal-title":"J. Food Process. Preserv."},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"500","DOI":"10.1080\/10942912.2011.553757","article-title":"Antioxidant Activity and Amino Acid Profiling of Protein Hydrolysates from the Skin of Sphyraena barracuda and Lepturacanthus savala","volume":"16","author":"Nazeer","year":"2013","journal-title":"Int. J. Food Prop."},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1111\/ijfs.13260","article-title":"Isolation of peptides from a novel brewers spent grain protein isolate with potential to modulate glycaemic response","volume":"52","author":"Connolly","year":"2017","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.foodres.2013.11.015","article-title":"Blood pressure lowering effects of Australian canola protein hydrolysates in spontaneously hypertensive rats","volume":"55","author":"Alashi","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1007\/s13197-018-3549-4","article-title":"Bioactive food derived peptides: A review on correlation between structure of bioactive peptides and their functional properties","volume":"56","author":"Karami","year":"2019","journal-title":"J. Food Sci. Technol."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"873","DOI":"10.1002\/qsar.200630005","article-title":"Structural Requirements of Angiotensin I-Converting Enzyme Inhibitory Peptides: Quantitative Structure-Activity Relationship Modeling of Peptides Containing 4-10 Amino Acid Residues","volume":"25","author":"Wu","year":"2006","journal-title":"QSAR Comb. Sci."},{"key":"ref_130","doi-asserted-by":"crossref","unstructured":"Wergedahl, H., Liaset, B., Gudbrandsen, O.A., Lied, E., Espe, M., Muna, Z., M\u00f8rk, S., and Berge, R.K. (2004). Fish protein hydrolysate reduces plasma total cholesterol, increases the proportion of HDL cholesterol, and lowers Acyl-CoA:cholesterol acyltransferase activity in liver of Zucker rats. J. Nutr.","DOI":"10.1093\/jn\/134.6.1320"},{"key":"ref_131","doi-asserted-by":"crossref","unstructured":"Pak, V.V., Koo, M., Lee, N., Kim, M.S., and Kwon, D.Y. (2005). Structure\u2014Activity relationships of the peptide Ile-Ala-Val-Pro and its derivatives revealed using the semi-empirical AM1 method. Chem. Nat. Compd.","DOI":"10.1007\/s10600-005-0176-x"},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"756","DOI":"10.1016\/j.foodres.2007.01.005","article-title":"Fractionation and identification of a novel hypocholesterolemic peptide derived from soy protein Alcalase hydrolysates","volume":"40","author":"Zhong","year":"2007","journal-title":"Food Res. Int."},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1016\/j.jff.2018.04.023","article-title":"Behavior of three hypocholesterolemic peptides from soy protein in an intestinal model based on differentiated Caco-2 cell","volume":"45","author":"Aiello","year":"2018","journal-title":"J. Funct. Foods"},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"3845","DOI":"10.1021\/jf200044j","article-title":"The Hypocholesterolemic Activity of Transgenic Rice Seed Accumulating Lactostatin, a Bioactive Peptide Derived from Bovine Milk \u03b2-Lactoglobulin","volume":"59","author":"Wakasa","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"1738","DOI":"10.1271\/bbb.100338","article-title":"Soystatin (VAWWMY), a Novel Bile Acid-Binding Peptide, Decreased Micellar Solubility and Inhibited Cholesterol Absorption in Rats","volume":"74","author":"Nagaoka","year":"2010","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"e12385","DOI":"10.1111\/jfbc.12385","article-title":"Purification and identification of hypocholesterolemic peptides from freshwater clam hydrolysate with in vitro gastrointestinal digestion","volume":"41","author":"Lin","year":"2017","journal-title":"J. Food Biochem."},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1006\/bbrc.2001.4298","article-title":"Identification of Novel Hypocholesterolemic Peptides Derived from Bovine Milk \u03b2-Lactoglobulin","volume":"281","author":"Nagaoka","year":"2001","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"821","DOI":"10.1271\/bbb.60639","article-title":"Effects of Dipeptides Having a C-Terminal Lysine on the Cholesterol 7\u03b1-Hydroxylase mRNA Level in HepG2 Cells","volume":"71","author":"Morikawa","year":"2007","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"e12539","DOI":"10.1111\/jfbc.12539","article-title":"Structure\u2013function properties of hypolipidemic peptides","volume":"43","author":"Nagaoka","year":"2019","journal-title":"J. Food Biochem."},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"180","DOI":"10.3177\/jnsv.46.180","article-title":"Papain-Hydrolyzed Pork Meat Reduces Serum Cholesterol Level and Premature Atherosclerosis in Dietary-Induced Hypercholesterolemic Rabbits","volume":"46","author":"Katsuda","year":"2000","journal-title":"J. Nutr. Sci. Vitaminol."},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1016\/j.atherosclerosis.2003.12.015","article-title":"Soy protein reduces triglyceride levels and triglyceride fatty acid fractional synthesis rate in hypercholesterolemic subjects","volume":"173","author":"Wang","year":"2004","journal-title":"Atherosclerosis"},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"710","DOI":"10.1007\/s10600-006-0017-6","article-title":"Isolation and Identification of Peptides from Soy 11S-Globulin with Hypocholesterolemic Activity","volume":"41","author":"Pak","year":"2005","journal-title":"Chem. Nat. Compd."},{"key":"ref_143","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1007\/s11130-018-0668-z","article-title":"Peptides from Chia Present Antibacterial Activity and Inhibit Cholesterol Synthesis","volume":"73","author":"Coelho","year":"2018","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_144","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1016\/j.jprot.2016.03.048","article-title":"Bioactive peptides in plant-derived foodstuffs","volume":"147","author":"Maestri","year":"2016","journal-title":"J. Proteomics"},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.foodres.2015.04.020","article-title":"Proteolytic hydrolysis of cowpea proteins is able to release peptides with hypocholesterolemic activity","volume":"77","author":"Marques","year":"2015","journal-title":"Food Res. Int."},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/j.tifs.2020.12.002","article-title":"Novel technologies for the production of bioactive peptides","volume":"108","author":"Ulug","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_147","first-page":"223","article-title":"Bioactive peptides: A review","volume":"15","author":"Sharma","year":"2011","journal-title":"Int. J. Bioautomation"},{"key":"ref_148","doi-asserted-by":"crossref","first-page":"2354","DOI":"10.3389\/fmicb.2018.02354","article-title":"Production of bioactive peptides by lactobacillus species: From gene to application","volume":"9","author":"Raveschot","year":"2018","journal-title":"Front. Microbiol."},{"key":"ref_149","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.foodres.2014.06.002","article-title":"Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products","volume":"63","author":"Hafeez","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_150","doi-asserted-by":"crossref","first-page":"306","DOI":"10.1016\/j.foodchem.2016.05.074","article-title":"Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative","volume":"211","author":"Przybylski","year":"2016","journal-title":"Food Chem."},{"key":"ref_151","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1016\/j.tifs.2010.03.003","article-title":"Food applications of liposome-encapsulated antimicrobial peptides","volume":"21","author":"Daroit","year":"2010","journal-title":"Trends Food Sci. Technol."},{"key":"ref_152","doi-asserted-by":"crossref","unstructured":"Alvarado, Y., Muro, C., Illescas, J., D\u00edaz, M.d.C., and Riera, F. (2019). Encapsulation of antihypertensive peptides from whey proteins and their releasing in gastrointestinal conditions. Biomolecules, 9.","DOI":"10.3390\/biom9050164"},{"key":"ref_153","doi-asserted-by":"crossref","unstructured":"Alvarado P\u00e9rez, Y., Muro Urista, C., Maciel Cerda, A., \u00c1lvarez S\u00e1nchez, J., and Riera Rodr\u00edguez, F. (2019). Antihypertensive and Antioxidant Properties from Whey Protein Hydrolysates Produced by Encapsulated Bacillus subtilis Cells. Int. J. Pept. Res. Ther.","DOI":"10.1007\/s10989-018-9714-9"},{"key":"ref_154","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.cis.2018.02.002","article-title":"Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review","volume":"253","author":"McClements","year":"2018","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_155","doi-asserted-by":"crossref","first-page":"79270","DOI":"10.1039\/C5RA13419F","article-title":"Encapsulation of food protein hydrolysates and peptides: A review","volume":"5","author":"Mohan","year":"2015","journal-title":"RSC Adv."},{"key":"ref_156","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1016\/j.tifs.2019.12.022","article-title":"Safety considerations on food protein-derived bioactive peptides","volume":"96","author":"Liu","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_157","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1080\/87559129.2016.1175013","article-title":"Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges","volume":"33","author":"Lafarga","year":"2017","journal-title":"Food Rev. Int."}],"container-title":["Biomolecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2218-273X\/11\/5\/631\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T05:52:11Z","timestamp":1760161931000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2218-273X\/11\/5\/631"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,4,23]]},"references-count":157,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2021,5]]}},"alternative-id":["biom11050631"],"URL":"https:\/\/doi.org\/10.3390\/biom11050631","relation":{},"ISSN":["2218-273X"],"issn-type":[{"value":"2218-273X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,4,23]]}}}