Harnessing meat byproducts for health: bioactive peptides to modulate gut microbiota and promote sustainability

作者：Muhammad Waqar, Farhang Hameed Awlqadr, Qudrat Ullah, Amna Muneer, Nageen Mushtaq, Iqra Rafiq, Waqas Haider, Nimra Sajjad, Worawan Panpipat, Manat Chaijan, Temesgen Anjulo Ageru · 发表于：Food Chemistry X · 年份：2026 · DOI：10.1016/j.fochx.2026.103538 · 被引用次数：3 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Agriculture Sustainability and Environmental Impact、Insect Utilization and Effects

Food waste poses global challenges to sustainability, human health, and the environment. Meat production significantly contributes to the byproducts generated during slaughter and processing. These by-products, which are rich in proteins and lipids, can be valorized via enzymatic hydrolysis or green extraction to produce bioactive peptides. These peptide activities and beneficial properties include antioxidant, antihypertensive, antimicrobial, and anti-inflammatory activities, and thus, have potential as functional foods and nutraceuticals. Notably, bioactive peptides can modulate gut microbiota by promoting beneficial species (e.g., Lactobacillus and Bifidobacterium ) while suppressing pathogenic microbes. This interaction improves the integrity of the gut barrier, immune responses, and metabolic health. Integrating meat byproduct valorization within a circular economic framework does not reduce environmental pollution but also creates opportunities for sustainable food innovation. Despite advances in peptide extraction and application, key challenges remain, including large-scale production, taste optimization, and regulatory compliance. Future research should optimize production techniques, assess long-term health impacts, and explore industrial scalability. • Hydrolyzed meat byproducts yield multifunctional bioactive peptides. • Peptides modulate gut microbiota by enhancing Lactobacillus and Bifidobacterium. • Short-chain fatty acid production is influenced by peptide-ind...