Why in news?
Researchers at the Institute of Advanced Study in Science and Technology reported that short chains of proteins, called bioactive peptides, produced during fermentation of foods can provide health benefits and may act differently in people with diverse genetic backgrounds.
What are bioactive peptides?
Bioactive peptides are fragments of proteins containing 2–20 amino acids. They are generated when microbes break down proteins during fermentation and digestion. These peptides can exert physiological effects beyond basic nutrition.
Health benefits
- Blood pressure and heart health: Some peptides inhibit enzymes that constrict blood vessels, helping to lower blood pressure.
- Antioxidant and anti‑inflammatory effects: Peptides can neutralise harmful free radicals and reduce inflammation, lowering the risk of chronic diseases.
- Immune modulation: Certain peptides stimulate immune cells and may help fight infections.
Personalised nutrition
The IASST study found that people from different populations metabolised peptides differently due to genetic variations. Future dietary recommendations may need to consider individual and ethnic differences in response to fermented foods. Advances in genomics and proteomics are allowing scientists to map these interactions.
Implications
The research highlights the value of traditional fermented foods such as yoghurt, idli batter and kimchi. Encouraging their consumption and developing functional foods rich in beneficial peptides could help address lifestyle diseases like hypertension, diabetes and obesity.