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This book will look at the advances made in the generation, extraction, and characterisation of bioactive peptides from different food and gut protein sources, in addition to examining the increased potential and novel uses of these peptides in functional foods and pharmaceuticals for health. Novel extraction methods will be discussed along with protein identification methods and the application of peptides in gut health and in the prevention of diseases associated with metabolic syndrome, including diabetes, heart disorders, obesity, and inflammation.

food protein --- bioactive peptides --- functional foods --- disease prevention --- gut health --- novel extraction technologies for proteins

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Food-derived bioactive peptides or dietary peptides are increasingly becoming recognized as major food compounds for human health promotion, which prevent the occurrence of chronic diseases through their impacts on the gastrointestinal, cardiovascular, immune, and nervous systems. Further bioactive peptide discoveries are essential for maintaining human health and commercial development in the area of functional foods and nutraceuticals. This Special Issue covers a wide range of research topics specifically on food-derived bioactive proteins and peptides including the in-vitro and in-vivo evaluation of biological activities, bio-accessibility, intestinal absorption, bioavailability, the effect on chronic diseases, and the modulation of human nutrition.

Food-derived bioactive peptides or dietary peptides are increasingly becoming recognized as major food compounds for human health promotion, which prevent the occurrence of chronic diseases through their impacts on the gastrointestinal, cardiovascular, immune, and nervous systems. Further bioactive peptide discoveries are essential for maintaining human health and commercial development in the area of functional foods and nutraceuticals. This Special Issue covers a wide range of research topics specifically on food-derived bioactive proteins and peptides including the in-vitro and in-vivo evaluation of biological activities, bio-accessibility, intestinal absorption, bioavailability, the effect on chronic diseases, and the modulation of human nutrition.

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The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.

whole grains --- nutrition knowledge --- consumer --- baking --- sensory evaluation --- bread --- fortification --- sunflower --- flaxseed --- chia --- sesame --- mucilage --- maize flour --- gluten-free --- cookie --- particle size --- sieve --- protein digestibility --- cereals --- pseudocereals --- processing --- antinutritional factors --- maize bread --- legume fortification --- pea --- chickpea --- faba bean --- lentil --- protein content --- high-amylose --- digestion --- bakery --- retrogradation --- glycemic response --- amylose --- amylopectin --- ?-amylase --- biscuits --- upcycled food by-products --- defatted sunflower seed flour --- sensory QDA --- TPA --- colour --- antioxidant capacity --- protein enrichment --- functional foods --- valorisation --- wheat–flaxseed composite --- analytical quality --- Mixolab --- principal component analysis --- flour refinement --- intermediate wheatgrass --- sustainability --- tempering --- bran --- milk lipids --- bakery products --- fat replacer --- shortening --- baking activity --- pulses --- bread --- bio-technological processing --- air classification --- fermentation --- germination --- n/a

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Supporting initiation, development and resolution of appropriate immune responses is key to survival. Many nutrients and dietary components have been purported to have a role in supporting optimal immune function. This is vital throughout the life course, from the development and programming of the immune system in early life, to supporting immunity and reducing chronic inflammation in older people. In this special issue of Nutrients, we examine the evidence for the role of diet and dietary components in promoting protective immunity.

inflammation --- toll-like receptor 4 --- obesity --- fatty acids --- protein hydrolysate --- bioactive peptide --- immunomodulation --- Toll-like receptor --- functional foods --- zinc --- sepsis --- biomarker --- supplementation --- homeostasis --- human milk oligosaccharides --- intestinal immune system --- microbiota --- fermented milk --- Th1/Th17 response --- inflammatory process --- growth factors --- breast milk --- immunonutrition --- cytokines --- lymphocytes --- selenocysteine --- macrophage --- T cell --- antibody --- inflammation --- cancer --- adults --- age-related immunity --- deficiency --- elderly --- immunosenescence --- infants --- infection --- micronutrients --- older people --- nutrition --- amino acids --- leukocytes --- skeletal muscle --- gut --- liver --- anorexia nervosa --- inflammatory markers --- inflammation --- cytokines --- chemokines --- adhesion molecules --- carbohydrates --- fiber --- food structure --- formulation --- plant --- microbiota --- inflammation --- metabolism --- nutrition guidelines --- vitamin E --- macrophages --- T cells --- dendritic cells --- immunomodulation --- infection --- polyphenols --- immune system --- inflammation --- molecular mechanisms --- nuclear factor kappa-light-chain-enhancer of activated B cells (NF-?B) --- arachidonic acid --- mitogen-activated protein Kinase (MAPK) --- cytokines --- oxidative stress --- reactive oxygen species (ROS) --- cyclooxygenase (COX) --- nitric oxide synthase (NOS) --- lipoxygenase (LOX) --- superoxide dismutase (SOD) --- inhibitor of kappa kinase (IKK) --- extra-cellular signal regulated kinases (ERK) --- cancer --- anti-inflammation --- anti-tumorigenic --- chronic inflammatory conditions --- macrophages --- T helper 1 (Th1) --- Th17 --- Treg --- vitamin D --- immune system --- gut microbiota --- autoimmune diseases --- T cells --- weaning --- oligosaccharides --- non-digestible carbohydrates --- metabolites --- gut barrier --- tolerance --- nutrition --- immunity --- macronutrients --- micronutrients --- microbiome --- life course --- probiotic --- prebiotic --- inflammation