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Review Article | Open Access

Research progress on active peptides in marine fish

Hao Duan1,§, Gaigai Liu1,§, Jiaqi Liu1, Xinyue Chang1, Shuyuan Bao2, Wei Song1, Wenjie Yan1( )
College of Biochemical Engineering, Beijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, China
Xiangya School of Public Health, Central South University, Changsha 410083, China

§These authors contributed equally to this work.

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Graphical Abstract

Abstract

With the deepening research on marine resources, active peptides from marine fish have gradually become a hot spot. This review based on the background of the important value and broad application prospect of active peptides in marine fish. Various preparation methods for active peptides from marine fish, such as enzymolysis, extraction, microbial fermentation, and enzymatic hydrolysis, are described in detail. The antioxidant, antibacterial, anti-blood pressure, immunomodulatory, anti-skin photoaging, and anti-fatigue functions and the corresponding mechanisms of action of the active peptides of marine fishes are discussed in depth. The active peptides of marine fish are further proposed to strengthen the in-depth investigation of the mechanism of action and optimise the preparation process in future research, as well as the application in functional food. It is hoped that more ideas can be provided for the safe, effective and compliant application of marine fish active peptides in promoting human health food.

Keywords

preparationmarine fishactive peptidesfunctions and mechanisms

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Food Science of Animal Products
Volume 2 Issue 2,
June 2024
Article number: 9240063
DOI: 10.26599/FSAP.2024.9240063
Cite this article:
Duan H, Liu G, Liu J, et al. Research progress on active peptides in marine fish. Food Science of Animal Products, 2024, 2(2): 9240063. https://doi.org/10.26599/FSAP.2024.9240063

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Received: 18 June 2024
Revised: 04 July 2024
Accepted: 16 July 2024
Published: 16 August 2024
© Beijing Academy of Food Sciences 2024.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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