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Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods

Venegas‐Ortega, María G., Flores‐Gallegos, Adriana C., Martínez‐Hernández, José L., Aguilar, Cristóbal N., Nevárez‐Moorillón, Guadalupe V.
Comprehensive reviews in food science and food safety 2019 v.18 no.4 pp. 1039-1051
animal proteins, bacteriocins, bioactive properties, biochemical pathways, biopreservatives, byproducts, dietary supplements, fermentation, fermented foods, food industry, human health, industrial wastes, lactic acid bacteria, peptides, pharmaceutical industry, protein hydrolysates
Traditional fermented foods where lactic acid bacteria (LAB) are present have been associated with beneficial effects on human health, and some of those benefits are related to protein‐derived products. Peptides produced by LAB have attracted the interest of food industries because of their diverse applications. These peptides include ribosomally produced (bacteriocins) and protein hydrolysates by‐products (bioactive peptides), which can participate as natural preservatives and nutraceuticals, respectively. It is essential to understand the biochemical pathways and the effect of growth conditions for the production of bioactive peptides and bacteriocins by LAB, in order to suggest strategies for optimization. LAB is an important food‐grade expression system that can be used in the simultaneous production of peptide‐based products for the food, animal, cosmetic, and pharmaceutical industries. This review describes the multifunctional proteinaceous compounds generated by LAB metabolism and discusses a strategy to use a single‐step production process, using an alternative protein‐based media. This strategy will provide economic advantages in fermentation processes and will also provide an environmental alternative to industrial waste valorization. New technologies that can be used to improve production and bioactivity of LAB‐derived peptides are also analyzed.