The study found that traditional foods such as yoghurt, idli, miso, natto, kimchi, and fermented fish contain high levels of these peptides.
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A study on population-specific responses to fermented foods shows that the health effects of their bioactive peptides differ across groups and can help personalise nutrition for India’s diverse population.
Bioactive peptides (BAPs) — short protein fragments of 2-20 amino acids — are gaining global attention for their role in regulating blood pressure, blood sugar, immunity, and inflammation.
A recent study by the Institute of Advanced Study in Science and Technology (IASST), Guwahati highlights this link.
Published in Food Chemistry (2025) and led by Prof Ashis K Mukherjee and team, the study found that traditional foods such as yoghurt, idli, miso, natto, kimchi, and fermented fish contain high levels of these peptides.
Formed during fermentation, they interact with biomolecules through electrostatic forces, hydrogen bonding, and hydrophobic interactions to exert antimicrobial, antihypertensive, antioxidant, and immune-modulatory effects.
Their benefits extend to cardiac, metabolic, and immune health, but effectiveness varies with genetic polymorphisms, gut microbiota, diet, and health status.
For instance, variants in genes like ACE and IL-6 may influence individual responses. This underscores the importance of precision nutrition tailored to India’s genetic and dietary diversity.
The research also notes challenges such as variability in fermentation methods, peptide stability, and interactions with microbiota. It advocates promoting traditional fermented foods in public health strategies, while pushing for omics-based research and rural innovation to position India as a global leader in personalised nutrition.
Published on August 25, 2025
