The ambition of the PEPTIBoost project is to produce and characterise original bioactive peptides to boost the nutritional and functional quality of foodstuffs.
Bioactive peptides are short protein sequences which, in addition to their nutritional value, have biological activities that influence health.
The PEPTIBoost project is developing breakthrough methodological, technological, scientific and digital innovations in response to the issues and challenges facing Walloon companies involved in the production of functional foods and, more specifically, bioactive peptides.
Methodological breakthrough: development of methods for producing and characterising protein hydrolysates containing original bioactive peptides. This development includes the selection of interesting protein sources and proteases (enzymes). The innovative aspect lies in the use of probiotic proteases to convert protein co-products from the food industry into bioactive peptides.
Technological breakthrough: development of fractionation, bio-guidance and purification techniques for protein hydrolysates containing bioactive peptides
Scientific breakthrough: assessment of the effects of bioactive peptides on health (obesity, inflammation and intestinal microbiota).
Digital breakthrough: development of digital tools (artificial intelligence) capable of predicting the physico-chemical and structural characteristics of protein hydrolysates or bioactive peptides as well as their affinity for specific receptors.
