Source: PIB
Context: 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 personalised nutrition in India.
About Bioactive Peptides:
- What it is?
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- Short protein fragments (2–20 amino acids) formed during fermentation of foods such as yogurt, idli, miso, kimchi, natto, and fermented fish.
- Known for antimicrobial, antihypertensive, antioxidant, and immune-modulatory properties.
- Aim:
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- To assess the health benefits of BAPs in regulating blood pressure, blood sugar, immunity, and inflammation.
- To explore precision nutrition solutions tailored to India’s genetically and culturally diverse population.
- Key Features:
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- Mechanism: Interact with biomolecules via electrostatic forces, hydrogen bonds, and hydrophobic interactions.
- Health Impact: Influence cardiac function, metabolic health, and immune response.
- Personalised Response: Effectiveness varies due to genetic polymorphisms (e.g., ACE, IL-6), gut microbiota differences, and dietary habits.
- Research Tools: Encourages use of omics-based approaches for deeper analysis.
- Significance:
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- Public Health Potential: Can be integrated into dietary guidelines to address hypertension, diabetes, and immunity-related disorders.
- Cultural Relevance: Promotes India’s traditional fermented foods in global nutrition science.
