Food protein-derived bioactive peptides: production, processing, and potential health benefits.

By Chibuike C. Udenigwe, R. Aluko. Journal of Food Science, 2012

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Strategies for the discovery and identification of food protein-derived biologically active peptides (2017, background): “However, currently 25 enzymatic hydrolysis and fermentation are the most common means to produce dietary BAPs 26 (Udenigwe & Aluko, 2012).”
Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering (2012, background): “Until now, there has been little concern about safety of bioactive peptides since they are normally produced by digestive enzymes and food-grade enzymes, and processes are utilized for industrial production of peptides [198].”
Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges (2017, background): “Most of the studies on bioactive peptides carried out to date focus on their efficacy and there has been little work carried out regarding the safety of peptides and peptide hydrolysates.((78)) It is therefore of the upmost importance that all peptide-containing”