Plant Peptides
Enzymatic Production and Health-Promoting Effects
- 1st Edition - November 1, 2026
- Latest edition
- Editors: Tolulope Joshua Ashaolu, Samuel Fernández-Tomé, Diego Armando Luna-Vital
- Language: English
Plant Peptides: Enzymatic Production and Health-Promoting Effects provides up-to-date insights on the enzymatic production, bioactivity, and applications of plant-derived peptid… Read more
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Description
Description
Plant Peptides: Enzymatic Production and Health-Promoting Effects provides up-to-date insights on the enzymatic production, bioactivity, and applications of plant-derived peptides. This comprehensive volume explores the role of plant-based proteins (PBPs) as sustainable alternatives to traditional animal proteins, highlighting their environmental and climatic benefits. The book examines the enzymology of proteolytic enzymes used to generate bioactive peptides from PBPs, detailing their bioaccessibility, stability, and bioavailability. It offers an in-depth analysis of the multifarious biological activities of these peptides, including their antioxidant, antimicrobial, and metal-binding properties. The book also addresses the technological and biological properties, limitations, and challenges of plant-based bioactive peptides for industrial uses. With a strong focus on practical implementation, the book discusses emerging strategies and advanced technologies for producing and analyzing bioactive peptides, such as in silico analysis, fermentation, and peptidomics. It provides insights into future research directions and potential applications, emphasizing the health-promoting effects of plant-based peptides in combating obesity, diabetes, hypertension, cancer, and neurodegenerative diseases. This book is an essential resource for food science researchers, nutritionists, and students of food science and nutrition. It also serves as a valuable reference for teachers, scientists, food supplement producers, food businesses, and biosciences and medical students interested in the latest advancements in plant-based proteins and bioactive peptides.
Key features
Key features
- Presents the paradigm shift toward climate-friendly protein sources, highlighting the importance of plant-based proteins (PBPs) as sustainable alternatives to traditional animal proteins and their role in reducing the carbon footprint
- Provides in-depth discussion and analysis of PBPs and their bioactive peptides released through enzymolysis, detailing the enzymology of proteolytic enzymes, bioaccessibility, stability, and bioavailability of these peptides, and offering insights into their multifarious biological activities and techno-functional uses in food developments
- Explores the technological and biological properties, limitations, and challenges of plant-based bioactive peptides for industrial uses, discussing antioxidant, antimicrobial, and metal-binding properties, and providing practical solutions and future research directions to overcome these hurdles
Readership
Readership
Food science researchers, nutritionists, students of food science and nutrition, researchers in enzymology, biochemists, food technologists, agricultural scientists, professionals in the food and beverage industry, academic faculty in food science and nutrition, graduate and postgraduate students in related fields
Table of contents
Table of contents
1. Plant-Based Proteins as Climatically and Environmentally Sustainable Food Proteins
2. The Enzymology of Proteolytic Enzymes
3. Emerging Strategies to Produce and Analyze Plant-Based Bioactive Peptides
4. Novel Plant-Based Proteins as an Alternative Source for the Enzymatic Production of Bioactive Peptides
5. Bioaccessibility, Stability, and Bioavailability of Plant-Based Peptides
6. Antioxidant, Antimicrobial, and Metal-Binding Plant-Based Peptides and Their Action Mechanisms
7. Hypoallergenic, Anticancer, and Immunomodulatory Plant-Based Peptides and Their Action Mechanisms
8. Anti-Obesity, Anti-Diabetic, and Antihypertensive Plant-Based Peptides and Their Action Mechanisms
9. Hepatoprotective and Neuroprotective Plant-Based Peptides and Their Action Mechanisms
10. Antihyperlipidemic and Hypocholesterolemic Plant-Based Peptides and Their Action Mechanisms
11. The Techno-Functional Aspects of Plant-Based Peptides and Their Utilization in Food Developments
12. Regulatory Framework of Plant-Based Peptides
13. Sustainability, Opportunities, and Challenges of Plant-Based Peptides
2. The Enzymology of Proteolytic Enzymes
3. Emerging Strategies to Produce and Analyze Plant-Based Bioactive Peptides
4. Novel Plant-Based Proteins as an Alternative Source for the Enzymatic Production of Bioactive Peptides
5. Bioaccessibility, Stability, and Bioavailability of Plant-Based Peptides
6. Antioxidant, Antimicrobial, and Metal-Binding Plant-Based Peptides and Their Action Mechanisms
7. Hypoallergenic, Anticancer, and Immunomodulatory Plant-Based Peptides and Their Action Mechanisms
8. Anti-Obesity, Anti-Diabetic, and Antihypertensive Plant-Based Peptides and Their Action Mechanisms
9. Hepatoprotective and Neuroprotective Plant-Based Peptides and Their Action Mechanisms
10. Antihyperlipidemic and Hypocholesterolemic Plant-Based Peptides and Their Action Mechanisms
11. The Techno-Functional Aspects of Plant-Based Peptides and Their Utilization in Food Developments
12. Regulatory Framework of Plant-Based Peptides
13. Sustainability, Opportunities, and Challenges of Plant-Based Peptides
Product details
Product details
- Edition: 1
- Latest edition
- Published: November 1, 2026
- Language: English
About the editors
About the editors
TA
Tolulope Joshua Ashaolu
Dr. Tolulope Joshua Ashaolu (BSc, MSc, PhD, Postdoc) has a special interest in food-derived bioactive peptides. To date, he has authored five books/book chapters and more than 150 papers of which 70 are published in Web of Science/SCI/SCIE/SCOPUS journals.
As a Guest Editor at Frontiers in Nutrition in 2021; a current editorial member of, and reviewer for Elsevier’s Food Research International and other prestigious journals; the author of Wiley’s topmost-read article in 2019 & 2021; the Think-Tank of the 1st Prize Winner team of Financial Times (FTxSDGs) December 2021 Challenge; a visiting Professor at the Albert Kázmér Institute of Agriculture and Food Sciences, SZE, Győr, Hungary; and a lecturer/researcher at Duy Tan University, Da Nang, Viet Nam, he has more than a decade of research and teaching experience across all education levels in six (6) countries with experience on edge-cutting techniques of protein characterization and production of bioactive peptides.Affiliations and expertise
Duy Tan University, VietnamSF
Samuel Fernández-Tomé
Dr. Samuel Fernández-Tomé (BSc, MSc, PhD, Postdoc, Assistant Professor) PhD fellowship at the Institute of Food Science Research (CIAL, CSIS, UAM) focused on the gastrointestinal digestion of food proteins, dietary bioactive peptides and their effects on the digestive health (2012-2016). PhD internships (ICTAN-CSIC, URJC, IdiPAZ, and EEZ-CSIC from Spain; and University of Massachusetts, Amherst, from USA), and international PhD network on food digestion (Infogest COST Action, Hungary). Postdoctoral stage at the Health Research Institute of Hospital University La Princesa in the Inflammatory Bowel Disease Unit (Sara Borrell postdoctoral fellowship, ISCIII, 2017-2021). Current position (from November 2021): Assistant Professor, Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid (UCM), Madrid, Spain. Main research work summarized: Open Researcher and Contributor ID (ORCID): 0000-0002-6893-4833.
Affiliations and expertise
Complutense University of Madrid (UCM), SpainDL
Diego Armando Luna-Vital
Dr. Diego A. Luna-Vital, Assistant Professor at Tecnológico de Monterrey, obtained his PhD from University of Querétaro in Food Science, Mexico, with postdoctoral experience at University of Illinois Urbana-Champaign. His research lines include the study of food proteins and natural pigments, particularly with a scope of extraction, characterization, and evaluation of technological and biological functionality. Dr. Luna has coauthored more than 50 indexed papers in Q1 journals in food science and nutrition with an H-index: 23. Guest editor at Pharmaceuticals and Foods, and reviewer at multiple prestigious journals related to food science. Leader of the INNOPROT network, including 60 researchers from 10 universities in 6 different Ibero-American countries, and devoted to the integral study of natural proteins in foods. Recipient of the 2021 National Award in Food Science, Mexico. Dr. Luna participates in teaching of undergraduate and graduate students, and mentor of graduate students in biotechnology.
Affiliations and expertise
The Institute for Obesity Research, Mexico