BIO Web Conf.
Volume 45, 202268th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|Number of page(s)||8|
|Section||Food Chemistry, Microbiology and Biotechnology|
|Published online||04 February 2022|
Food-derived bioactive peptides-methods for purification and analysis
1 Department of Analytical Chemistry and Physical Chemistry, University of Food Technologies, Plovdiv, Bulgaria
2 Informatics and Statistics Department, University of Food Technologies, Plovdiv, Bulgaria
* Corresponding author: firstname.lastname@example.org
Bioactive peptides attract the attention of researchers thanks to their high potential to beneficially influence human health. Various activities are reported, and some of these peptides are commercialized as therapeutic agents. Food-related proteins represent an excellent source in this regard. However, the identification, purification, and characterization of bioactive peptides require а complex approach. The full range of analytical techniques is used in combination with the chemical and biological properties of the peptides. The emerging "omics" techniques and "in silico" methods have given a new direction to peptide analysis in recent years. Developing new methods, rapid and low-cost, for the identification, characterization and purification, is a challenging task because of the complexity of food samples. However, bioinformatics is a promising technique for their exploration. These new strategies can predict different types of peptides, their properties and represent a new horizon for releasing their potential. That is why, in this review, we summarize information about methods used for purification and analysis of food-derived bioactive peptides so far, as well as present our point of view about the role of bioinformatics in this process.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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