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Bioactive proteins and peptides

Thematic Series

Bioactive proteins and peptides


Guest editors:

Jianping Wu, University of Alberta, Canada

Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Spain
Kaustav Majumdar, University of Nebraska at Lincoln, USA

The editors of Food Production, Processing and Nutrition are pleased to announce the launch of the first special issue of the journal.

Bioactive proteins and peptides are considered as important ingredients in functional foods, nutraceuticals and pharmaceuticals. The roles of bioactive proteins and peptides include antioxidant, antimicrobial, antihypertensive, immunomodulatory and other biological activities. The aim of the special issue is to provide innovative, original research and comprehensive reviews that reflect the latest developments in the field. Both fundamental research and applied areas are of interest. 
 
Potential topics include, but not limited to: 
1.    Identification and preparation of new bioactive peptides
2.    Physiological functional activities of bioactive proteins and peptides
3.    Physiological regulation mechanism of bioactive peptides
4.    Application of bioactive proteins and peptides in food or health care products


  1. High cholesterolemia is a key risk factor for the development of cardiovascular diseases, which are the main cause of mortality in developed countries. Most therapies are focused on the modulation of its biosy...

    Authors: Alejandro Heres, Leticia Mora and Fidel Toldrá

    Citation: Food Production, Processing and Nutrition 2021 3:18

    Content type: Research

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    The Correction to this article has been published in Food Production, Processing and Nutrition 2021 3:24

  2. Cowpea protein isolate (CPI) was subjected to various dry and wet heat pretreatments followed by sequential digestion with pepsin and pancreatin; the undigested residues were isolated as the indigestible cowpe...

    Authors: Adeola M. Alashi, Hongyi Wu and Rotimi E. Aluko

    Citation: Food Production, Processing and Nutrition 2021 3:16

    Content type: Research

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  3. This study was designed to evaluate the bioactivities such as β-glucosidase activity, α-galactosidase activity, and the growth behavior of the Lactobacillus cultures in soy milk medium. Ten Lactobacillus cultures...

    Authors: J. Undhad Trupti, Sujit Das, Divyang Solanki, Dhvany Kinariwala and Subrota Hati

    Citation: Food Production, Processing and Nutrition 2021 3:10

    Content type: Research

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  4. Honey is known for its medicinal benefits and receiving renewed attention as natural medicine. Studies on health benefits of honey attributed its antioxidant activity to phenolic compounds, but the contributio...

    Authors: Hisham R. Ibrahim, Fukiko Nanbu and Takeshi Miyata

    Citation: Food Production, Processing and Nutrition 2021 3:11

    Content type: Research

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  5. Rising consumer concerns with synthetic drugs to treat non-communicable diseases (NCDs) have promoted a shift towards using natural biological active constituents that offer similar health benefits. Hairless c...

    Authors: U. C. Urbizo-Reyes, J. E. Aguilar-Toalá and A. M. Liceaga

    Citation: Food Production, Processing and Nutrition 2021 3:6

    Content type: Research

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  6. Food components possessing zinc ligands can be used to inhibit zinc-dependent enzymes. In this study, zinc-binding peptides were derived from whey protein hydrolysates, and their ultrafiltration (> 1 and < 1 k...

    Authors: M. Chinonye Udechukwu, Chi Dang and Chibuike C. Udenigwe

    Citation: Food Production, Processing and Nutrition 2021 3:5

    Content type: Research

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  7. Protein hydrolysates were prepared from North Atlantic sea cucumber (Cucumaria frondosa) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tiss...

    Authors: Tharindu R. L. Senadheera, Deepika Dave and Fereidoon Shahidi

    Citation: Food Production, Processing and Nutrition 2021 3:3

    Content type: Research

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  8. Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutri...

    Authors: Snigdha Guha, Heena Sharma, Gaurav Kr Deshwal and Priyanka Singh Rao

    Citation: Food Production, Processing and Nutrition 2021 3:2

    Content type: Review

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  9. Soy (Glycine max) and oats (Avena sativa) are plant sources used in milk-alternative beverages. However, protein and lipid constituents of these food matrices can undergo alterations during the storage. In this w...

    Authors: Laura Moretto, Federica Tonolo, Alessandra Folda, Valeria Scalcon, Alberto Bindoli, Marco Bellamio, Emiliano Feller and Maria Pia Rigobello

    Citation: Food Production, Processing and Nutrition 2021 3:1

    Content type: Research

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  10. Dietary di/tripeptides elicit preventive effects against lifestyle-related diseases such as hypertension, and hypercholesterolemia, etc. Although there have been evidential reports that the intake of protein h...

    Authors: Toshiro Matsui, Atsuko Yoshino and Mitsuru Tanaka

    Citation: Food Production, Processing and Nutrition 2020 2:30

    Content type: Review

    Published on: