Biologically active bread peptides: sources, routes of formation, properties (mini review)

The development of bioinformatics research methods facilitates the in-depth study of various biological objects, including those of animal and plant origin, with the goal of producing products from them that can be effectively used in medicine and various sectors of the food industry. It can be assumed that the results of numerous studies demonstrating the advantages of sourdough bread over yeast bread in a number of respects (reduced glycemic load and allergenic properties of proteins, higher antioxidant activity, better digestibility of minerals, etc.) are due, among other factors, to the presence of certain biologically active peptides. The purpose of this study was to identify, systematize, and analyze scientific and technical information related to the study of proteolysis in semi-finished bakery products, the release of peptides, and their biological activity. The conducted analysis of the scientific and technical literature indicates that biologically active peptides are the focus of attention of scientists worldwide. Research into methods for extracting them from a variety of raw materials and the conditions that determine the quantity and properties of released or synthesized biologically active peptides remains relevant. Oxidative stress, associated with the production of reactive oxygen species, is a common factor in the pathogenesis of most chronic inflammatory diseases. Therefore, dietary antioxidants currently represent a new, effective strategy for counteracting this condition. Therefore, research aimed at identifying the role of peptides contained in food products, including sourdough bakery products, in the prevention of a number of socially significant diseases, primarily cardiovascular diseases, is particularly relevant.