The Production, Properties, and Potential Food Applications of Proteins and Peptides from Marine Sources and their Structure-Function Relationship

Abstract: The oceans, covering over 70% of the Earth's surface, represent a vast and underexplored source of proteins and bioactive peptides with unique structures and functionalities. This review comprehensively examines the production, properties, and food applications of these marine-derived compounds, with a specific focus on their structure-function relationships. We highlight that peptides derived from fish, algae, and shellfish by-products exhibit a wide range of bioactivities, including potent antioxidant, antimicrobial, antihypertensive, and anti-inflammatory effects. These healthpromoting properties are intrinsically linked to their amino acid sequences and structural features, such as molecular weight and specific configurations. While enzymatic hydrolysis is the primary method for their production, challenges in cost-effective large-scale purification persist. The review further details their successful application in functional foods to improve nutritional value, enhance shelf-life, and promote health. Finally, we conclude that to fully harness this potential, future efforts must prioritize sustainable sourcing, advanced extraction technologies, and robust clinical trials to bridge the gap between laboratory research and commercial application.