{Reference Type}: Journal Article
{Title}: Recent progress in the preparation of bioactive peptides using simulated gastrointestinal digestion processes.
{Author}: Du C;Gong H;Zhao H;Wang P;
{Journal}: Food Chem
{Volume}: 453
{Issue}: 0
{Year}: 2024 Sep 30
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.139587
{Abstract}: Bioactive peptides (BAPs) represent a unique class of peptides known for their extensive physiological functions and their role in enhancing human health. In recent decades, owing to their notable biological attributes such as antioxidant, antihypertensive, antidiabetic, and anti-inflammatory activities, BAPs have received considerable attention. Simulated gastrointestinal digestion (SGD) is a technique designed to mimic physiological conditions by adjusting factors such as digestive enzymes and their concentrations, pH levels, digestion duration, and salt content. Initially established for analyzing the gastrointestinal processing of foods or their constituents, SGD has recently become a preferred method for generating BAPs. The BAPs produced via SGD often exhibit superior biological activity and stability compared with those of BAPs prepared via other methods. This review offers a comprehensive examination of the recent advancements in BAP production from foods via SGD, addressing the challenges of the method and outlining prospective directions for further investigation.