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Sun X, Li Y, Wang M, Amakye WK, Ren J, Matsui T, Wang W, Tsopmo A, Udenigwe CC, Giblin L, Du M, Mine Y, De Mejia E, Aluko RE, Wu J. Research Progress on Food-Derived Bioactive Peptides: An Overview of the 3rd International Symposium on Bioactive Peptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:23709-23715. [PMID: 39405493 DOI: 10.1021/acs.jafc.4c02854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2024]
Abstract
Interest in food-derived bioactive peptides is on the rise. In 2023, the 3rd International Symposium on Bioactive Peptides (ISBP) was held in Niagara Falls, Canada, to provide a platform for knowledge exchange, networking, and collaboration among researchers in this field. This article aims to provide a high-level overview of the key progress and emerging trends in bioactive peptides based on the 3rd ISBP. This review highlights the production of bioactive peptides from sustainable sources through the integration of artificial intelligence and wet-lab research, the emerging roles of bioactive peptides in cognitive function, and the ability of peptides to act as taste modifiers. The emerging research trend in bioactive peptides focuses on utilizing novel processing technologies, understanding peptide-receptor interactions, applying omics in mechanistic studies, conducting clinical trials, and facilitating product development and commercialization.
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Affiliation(s)
- Xiaohong Sun
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia B2N 5E3, Canada
| | - Yonghui Li
- Department of Grain Science and Technology, Kansas State University, Manhattan, Kansas 66506, United States
| | - Min Wang
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, China
| | - William Kwame Amakye
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Jiaoyan Ren
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Toshiro Matsui
- Faculty of Agriculture, Kyushu University, 744 Mototoka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Wenli Wang
- Department of Food Science and Engineering, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Apollinaire Tsopmo
- Department of Chemistry, Carleton University, Ottawa, ON K1S 5B6, Canada
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork P61 C996, Ireland
| | - Ming Du
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - Elvira De Mejia
- Department of Food Science & Human Nutrition, University of Illinois Urbana-Champaign, Urbana, Illinois 61801, United States
| | - Rotimi E Aluko
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Jianping Wu
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
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