Mussels as Sustainable Marine Resource for Bioactive Peptides for Health and Food Industry

Abstract

The growing need for sustainable protein sources has led to increased interest in marine-based alternatives, particularly those with bioactive properties. Mussels, known for their abundance and environmental sustainability, have gained attention as potential sources for bioactive peptides (BAPs). This review focuses on the current research surrounding BAPs derived from marine mussels, exploring their applications in human health and the food industry. Through a comprehensive analysis of existing literature, the review discusses the ecological significance of mussels, their nutritional value, and the health benefits of mussel-derived peptides, which include antioxidant, anti-inflammatory, anti-osteoporosis, and cardiovascular effects. Additionally, the review examines methods for extracting these peptides, their commercial availability, and the challenges faced in the field, along with future research directions. While mussels have traditionally been consumed for their nutritional benefits, the scientific investigation into their potential for producing BAPs is relatively recent. These peptides, obtained through processes like fermentation and hydrolysis, offer promising applications in functional foods and nutraceuticals. However, further research is necessary to optimize extraction techniques, overcome commercialization hurdles, and fully realize the potential of mussels as a sustainable source of BAPs for enhancing human health.