Bioactive Peptides and Functional Properties of Fermented Dairy and Plant-Based Foods: Health Innovation and Biotechnological Advances

Fermented dairy and plant-based foods represent a rich reservoir of bioactive peptides, biologically active protein fragments released during microbial fermentation that exhibit measurable health-promoting properties. Over the past decade, scientific interest in these compounds has grown substantially, driven by mounting evidence linking dietary bioactive peptides to the prevention and management of non-communicable diseases, including hypertension, type 2 diabetes, and chronic inflammation. Traditional fermented foods, consumed across South Asia, East Asia, Africa, and beyond, have emerged as particularly promising sources of such peptides, given their deep cultural embeddedness and wide population reach. Despite significant advances in peptide characterization using in vitro, in silico, and molecular docking approaches, critical gaps remain in understanding the structural determinants of bioactivity, the impact of fermentation conditions on peptide release, and the translational pathway from bench science to functional food applications.This Research Topic aims to consolidate and advance the scientific evidence base on bioactive peptides derived from fermented dairy and plant-based food systems, with particular emphasis on functional foods, health innovation, and biotechnological applications. Specifically, the collection seeks to address three interconnected objectives. First, to advance understanding of the production, characterization, and mechanisms of action of bioactive peptides from diverse fermented food matrices, including dairy (bovine, camel, sheep, buffalo, yak, goat milk), plant-based (soy, legume, cereal), and traditional indigenous food systems. Second, to bridge in vitro and in silico findings with in vivo evidence and real-world functional food applications, addressing the translational gap that limits clinical and commercial uptake. Third, to highlight the role of traditional and indigenous fermented foods, particularly those from underrepresented geographic regions, as culturally significant and scientifically validated sources of health-promoting compounds. Ultimately, this collection aims to inform both research practice and public health strategy by providing an evidence-based resource for researchers, food technologists, clinicians, and policymakers working at the intersection of fermentation science, nutrition, and disease prevention.We are looking to compile manuscripts on the following themes: - Production, isolation, and characterization of bioactive peptides from fermented dairy products (bovine, camel, sheep, buffalo, yak, goat milk)- Bioactive peptides from fermented plant-based foods, including soy, legumes, and cereal-based traditional foods- In vitro, in silico, and molecular docking studies on antihypertensive, antidiabetic, antioxidative, and anti-inflammatory peptides- Functional and health-promoting properties of fermented foods from traditional and indigenous food systems- Biotechnological advances in starter culture development for enhanced bioactive peptide release- Safety, stability, bioavailability, and gut microbiome interactions of food-derived bioactive peptides- Translational research and functional food product development based on fermented food bioactives.We welcome Original Research, Reviews, Mini-Reviews, Systematic Reviews, Perspectives, and Methods articles. Topic editors: Bethsheba Basaiawmoit, Subrota Hati Source: https://www.frontiersin.org/research-topics/82320/bioactive-peptides-and-functional-properties-of-fermented-dairy-and-plant-based-foods-health-innovation-and-biotechnological-advances