Summary
This narrative review synthesises evidence for bioactive peptides derived from animal processing by-products (collagen, myofibrillar, blood, whey and egg proteins) as functional food ingredients. The authors integrate production methods, peptide characterisation, functional evidence across multiple biological systems, and real-food matrix applications, whilst identifying critical translation barriers including raw-material heterogeneity, batch variability, bioavailability uncertainty and incomplete regulatory frameworks. The review emphasises that compositionally defined peptide mixtures with reproducible functionality may be more practical for food applications than single purified sequences.
Regional applicability
The review addresses global applications and manufacturing constraints relevant to United Kingdom food producers and regulators. The identified barriers to translation—particularly regulatory claim substantiation, food-matrix validation and gastrointestinal stability—reflect challenges in the UK and EU food systems, though specific applicability would depend on how UK food law diverges from the regulatory frameworks cited.
Key measures
Antioxidant activity, ACE-inhibitory potency, antimicrobial efficacy, DPP-IV inhibition, anti-inflammatory markers, mineral-binding capacity, taste modulation; evidence tiering from chemical assays through human clinical data; bioavailability and regulatory substantiation metrics
Outcomes reported
The review evaluates evidence for multiple functional properties of peptides derived from animal processing by-products (collagen, myofibrillar, blood, whey and egg proteins), including antioxidant, ACE-inhibitory, antimicrobial, DPP-IV-inhibitory, anti-inflammatory, mineral-binding and taste-modulating effects. It assesses both in vitro evidence and in vivo functional data across chemical assays, cell models, animal studies, human interventions and real-food matrix applications.
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