Exploring the impact of bioactive peptides from fermented Milk proteins: A review with emphasis on health implications and artificial intelligence integration.
Journal:
Food chemistry
PMID:
40186917
Abstract
This review explores the health benefits of bioactive peptides (BAPs) from fermented milk proteins, emphasizing the transformative role of artificial intelligence (AI) and machine learning (ML) in advancing this field. BAPs exhibit diverse biological activities, including antimicrobial, antihypertensive, antioxidant, and immunomodulatory effects, making them promising for functional foods and nutraceuticals. However, challenges such as stability, bioavailability, and cost-effective production remain. This review highlights how AI/ML-driven tools, including data mining, sequence analysis, and predictive modeling, revolutionize peptide discovery, optimize fermentation, and enable personalized nutrition. By accelerating the identification of novel peptides and enhancing production efficiency, AI/ML offers innovative solutions to overcome existing limitations. The integration of AI/ML not only improves research efficiency but also opens new avenues for personalized nutrition and therapeutic applications. This review underscores the potential of interdisciplinary collaboration to harness the benefits of BAPs fully, driving future advancements in functional foods and health promotion.