Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

Audry Peredo-Lovillo; Adrián Hernández-Mendoza; Belinda Vallejo-Cordoba; Haydee Eliza Romero-Luna

doi:10.1016/j.fochx.2021.100183

Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

Food Chem X. 2021 Dec 20:13:100183. doi: 10.1016/j.fochx.2021.100183. eCollection 2022 Mar 30.

Authors

Audry Peredo-Lovillo¹, Adrián Hernández-Mendoza², Belinda Vallejo-Cordoba², Haydee Eliza Romero-Luna¹

Affiliations

¹ Instituto Tecnológico Superior de Xalapa, Reserva Territorial s/n Sección 5, Santa Bárbara. Xalapa-Enríquez, Veracruz 91096, Mexico.
² Laboratorio de Química y Biotecnología de Productos Lácteos., Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.)., Gustavo Enrique Astiazarán Rosas 46. Hermosillo, Sonora 83304, Mexico.

Abstract

The interest for food-derived bioactive peptides, either from common or unconventional sources, has increased due to their potential therapeutic effect against a wide range of diseases. The study of such bioactive peptides using conventional methods is a long journey, expensive and time-consuming. Hence, bioinformatic approaches, which can not only help to predict the formation of bioactive peptides from any known protein source, but also to analyze the protein structure/function relationship, have gained a new meaning in this scientific field. Therefore, this review aims to provides an overview of conventional characterization methods and the most recent advances in the field of in silico approaches for predicting and screening promising food-derived bioactive peptides.

Keywords: Food-derived proteins; Gastrointestinal digestion; Proteolytic enzymes; Structural characteristics.