(554f) Recent Advances in Utilization of Fermented Plant Proteins and Their Resulting Hydrolysate and Peptide Fractions for Their In Vivo and in Vitro Antidiabetic Effects.

Considerable attention has been given to the probiotic fermentation of plant foods and its proteolytic effect on their proteins in recent years. This is attributable to the neoteric demand for functional plant-based diets as alternatives to their animal counterparts based on socio-religious, environmental, and philosophical concerns around the globe. On another note, there has been an increasing trend in cases related to metabolic syndrome diseases, especially those associated with diabetes and its related health issues. However, the recognition of fermented plant foods as natural and biofunctional materials for the alleviation of health disorders has heightened their dietetic and therapeutic demands in recent years. Plant food materials have been observed to bear a significant load of numerous phytochemicals that are fit for employment as nutraceuticals. Accordingly, fermentation of plant proteins have been experimentally identified to be pharmacologically beneficial both in their isolated and hydrolyzed forms. Further purification into peptides has also been studied to enhance their bioactivites. In this study, recent investigations are discoursed regarding the recent progresses in the adoption of fermented plant proteins, their hydrolysate fractions, and sequence peptides. The novel adoption of singular or mixed microbial cultures for proteolysis operation with subsequent chromatographic fractionation methodologies was studied. In addition, efficient sequencing techniques such as edman degradation, single-mass fluorosequencing, and tandem mass spectroscopy prior to their in vivo and in vitro biofunctional characterizations are also examined. Fermented plant food proteins and their products were found to be usable for the therapeutic management of diabetes through mechanisms such as inhibition of digestive enzymes and the enhancement of insulin secretion with an overall decrease in serum glucose level.