An inclusive insight on dietary resistant protein and protein hydrolysates: Structural intricacy, bioactivity and benefits on human health

Abstract This assessment explores the health benefits of resistant proteins and protein hydrolysates in human nutrition, highlighting their bioactive properties and amino acid compositions. Resistant proteins, which withstand digestion and operate comparably to dietary fibre and protein hydrolysates, obtained from enzymatic breakdown of proteins, showcased the ability to mitigate conditions such as inflammation, hypertension, hypercholesterolaemia, obesity, cancer and cardiovascular disease. The observed therapeutic effects and functional essence are predominantly associated with bioactive peptides, which demonstrate antioxidative, antimicrobial, anti‐inflammatory and antihypertensive activities. Instances include peptides such as LIVTQ, LIVT, WL, IFL and HHL from soy products, known for their ACE inhibitory properties, and peptides from tofu extracts with hypertension‐inhibiting effects. Protein hydrolysates sourced from soy, wheat, casein and mollusc proteins also exhibit immunomodulatory effects by elevating the degree of lymphocyte proliferation and macrophage phagocytosis. The radical scavenging activity and ACE inhibitory effects of hydrolysates sourced from quinoa seed proteins were also uncovered in the review. These findings illustrate the potential of resistant proteins and hydrolysates in addressing health challenges through functional foods. This article paves the way for innovative dietary approaches to combat health challenges in the arena of food and nutrition to improve public health.