Nutritional and Potential Health Benefits of Fermented Proteins.

Protein fermentation continue to gain popularity due to several factors including the cost-effectiveness of the process and the positive correlation of fermented protein consumption with reduced risk of developing diet-related diseases such as diabetes, and cardiovascular disorders, as well as their enhanced nutritional and techno-functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. This paper reviewed recent work on the influence of protein fermentation on nutrition and health. A total of 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria. Fermented protein ingredients and products show reduced ANFs content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities such as probiotic, prebiotic, angiotensin-converting enzyme (ACE) inhibitory, and antihypertensive properties. In addition, co-products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods. Thus, fermentation is no longer just a method for food preservation but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment. This article is protected by copyright. All rights reserved.