Zhi Yin Ter

CONFLICTS OF INTEREST The authors declare that they have no conflicts of interest. REFERENCES 1, , , , and , Recent advances on bioactive peptide fractionation methods. Food Bioprocess Technol 18: 7032–7059 (2025). 2, , , , and , Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides. Food Chem 23:100047 (2021). 3, , , and , Edible insects as a novel source of bioactive peptides: a systematic review. Foods 12:2026 (2023).

Bioactive peptides generated from food proteins have gained much interest as functional foods. Recently, the application of lactic acid fermentation has developed rapidly thanks to the discovery of probiotic functions in lactic acid bacteria (LAB). Aside from converting a fermentable carbohydrate into lactic acid, many strains of LAB were found to possess proteolytic activity, which is essential for many fermentation processes.