ABSTRACT
Marine-derived bioactive peptides have been obtained widely by enzymatic hydrolysis of marine proteins (Kim and Wijesekara, 2010) and have shown to possess many physiological functions, including antioxidant, antihypertensive or ACE inhibition, anticoagulant, and antimicrobial activities. In fermented marine food sauces, such as blue mussel sauce and oyster sauce, enzymatic hydrolysis has already been done by microorganisms, and bioactive peptides can be purified without further hydrolysis. In addition, marine processing by-products contain bioactive peptides with valuable functional properties.
