Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 291

Special Issue Editors

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Guest Editor
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Interests: probiotics; functional food; nutrition; bioactive peptides
Special Issues, Collections and Topics in MDPI journals
Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
Interests: functional foods; aquatic products; bioactive peptides
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bioactive peptides and probiotics are commonly found in many traditional fermented foods. Probiotics with a high hydrolytic activity of proteins can release many bioactive peptides that confer health benefits to the host. Increased knowledge of the health benefits of bioactive peptides and probiotic bacteria has promoted the modern food industry to develop various functional food products that incorporate bioactive peptides and/or probiotic bacteria as functional food ingredients. Bioactive peptides have been isolated from a wide variety of dietary proteins, including plant- and animal-based foods. Recently, diverse bioactive peptides generated from marine organisms and their processing byproducts have been identified with various health-promoting properties. This Special Issue of “Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health” will cover a wide range of research topics, including, but not limited to, the following:

  1. Characterization and in vitro and in vivo assessment of probiotic potential of novel bacterial strains;
  2. Production, identification, and characterization of potentially bioactive peptides;
  3. Structure–function relationships of bioactive peptides;
  4. Bioactive peptide production via probiotic fermentation;
  5. Utilizations of bioactive peptides and/or probiotic bacteria in functional foods.

Prof. Dr. Yafeng Zheng
Dr. Qi Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • probiotics
  • peptide
  • fermentation
  • health benefits
  • functional food
  • physiological properties
  • gut health

Published Papers

This special issue is now open for submission.
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