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Sains
Malaysiana 55(3)(2026): 435-448
http://doi.org/10.17576/jsm-2026-5503-07
Tinjauan
Peptida Bioaktif daripada Sumber Makanan: Kaedah Penghasilan, Aplikasi, Cabaran
dan Prospek Masa Depan
(A
Review of Bioactive Peptides from Food Sources: Production Methods,
Applications, Challenges, and Future Prospects)
ZHI YIN TER1,2*,
SENG JOE LIM1,2,3 & WAN AIDA WAN MUSTAPHA1,2
1Department
of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan
Malaysia, 43600 UKM Bangi, Selangor, Malaysia
2Innovation
Centre for Confectionery Technology (MANIS), Faculty of Science and Technology,
Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
3Department
of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Mulyorejo,
Surabaya,
60115, Indonesia
Received: 18
June 2025/Accepted: 19 February 2026 Dalam era kesihatan moden, pendekatan terhadap diet telah berubah daripada sekadar memenuhi keperluan pemakanan asas kepada menyokong fungsi fisiologi dan mencegah penyakit kronik. Peptida bioaktif ialah serpihan protein yang memberikan kesan positif terhadap fungsi badan, sekali gus menyumbang kepada peningkatan tahap kesihatan manusia. Sumber peptida bioaktif merangkumi pelbagai bahan makanan daripada haiwan, tumbuhan dan sumber marin yang menghasilkan peptida dengan aktiviti biologi seperti antihipertensi, antioksidan, antimikrob dan antikanser. Peptida ini tersembunyi dalam struktur protein induk dan hanya dapat diaktifkan melalui proses hidrolisis. Dua pendekatan utama yang lazim digunakan untuk membebaskan peptida bioaktif daripada struktur protein induk ialah hidrolisis enzim dan fermentasi mikrob. Hidrolisis enzim melibatkan pemecahan ikatan peptida oleh enzim proteolitik seperti alkalase, pepsin dan tripsin. Sebaliknya, fermentasi mikrob menggunakan mikroorganisma seperti bakteria, kulat filamen dan yis untuk menghasilkan enzim secara semula jadi yang memecahkan protein kepada peptida bioaktif. Peptida bioaktif kini semakin mendapat perhatian dalam pembangunan produk makanan fungsian, nutraseutikal dan farmaseutikal kerana keupayaannya menyokong kesihatan secara menyeluruh. Walau bagaimanapun, pelbagai cabaran masih perlu diatasi, termasuk isu berkaitan rasa pahit, ketulenan, kestabilan dan keberkesanan dalam sistem tubuh manusia. Tinjauan ini menekankan potensi besar peptida bioaktif sebagai komponen utama dalam pembangunan makanan generasi baharu, namun penyelidikan lanjut masih diperlukan bagi mengoptimumkan kaedah penghasilan, proses pemurnian serta aplikasinya secara mampan dan berkesan dalam sistem fisiologi manusia. Kata kunci: Fermentasi mikrob; hidrolisis
enzim; peptida bioaktif; sumber makanan
Abstract
In the modern health era, the
approach to diet has shifted from merely fulfilling basic nutritional needs to
supporting physiological functions and preventing chronic diseases. Bioactive
peptides are protein fragments that exert positive effects on bodily functions,
thereby contributing to improved human health. Sources of bioactive peptides
encompass a wide range of food materials derived from animals, plants, and
marine sources, which produce peptides with various biological activities such as
antihypertensive, antioxidant, antimicrobial, and anticancer properties. These
peptides are embedded within the structure of parent proteins and can only be
activated through hydrolysis processes. The two main approaches commonly used
to release bioactive peptides from the parent protein structure are enzymatic
hydrolysis and microbial fermentation. Enzymatic hydrolysis involves the
cleavage of peptide bonds by proteolytic enzymes such as alcalase, pepsin, and
trypsin. In contrast, microbial fermentation employs microorganisms such as
bacteria, filamentous fungi, and yeasts to naturally produce enzymes that break
down proteins into bioactive peptides. Bioactive peptides are increasingly
gaining attention in the development of functional foods, nutraceuticals, and
pharmaceuticals due to their ability to support overall health. Nevertheless,
various challenges remain to be addressed, including issues related to
bitterness, purity, stability, and efficacy in the human body. This review
highlights the significant potential of bioactive peptides as key components in
the development of next-generation food products. However, further research is
needed to optimise their production methods, purification processes, and
sustainable and effective application in human physiological systems.
Keywords: Bioactive peptides;
enzymatic hydrolysis; food sources; microbial fermentation
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*Corresponding
author; email: zhiyin@ukm.edu.my
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