Why in the news?

• A study by the Institute of Advanced Study in Science and Technology (IASST), Guwahati, has shown that bioactive peptides in fermented foods can have population-specific health benefits, paving the way for personalized nutrition in India.

Bioactive Peptides

• What is it?:
  • They are short protein fragments (2–20 amino acids) formed during fermentation of foods.
  • They are known for their antimicrobial, antihypertensive, antioxidant, and immune-modulatory properties.
• Key Features:
  • Bioactive peptides interact with biomolecules through various modes of bonding such as electrostatic forces, hydrogen bonds, and hydrophobic interactions.
  • They impact cardiac functions, metabolic health and immune response.
• Significance:
  • Can help in addressing public health issues such as diabetes, hypertension and immunity related disorders.
  • Improved impetus to omics studies and research in the field of nutrition.