Grain peptides and their role as antimicrobial agents, and their applications in food

Abstract

Grains are a staple food in many cultures and play a crucial role in the human diet. They include whole

grains such as rice, wheat, and oats, as well as legumes like beans and lentils. Grains are rich in proteins,

dietary fiber, carbohydrates, vitamins (including B vitamins), and minerals (such as iron and magnesium).

They also contain bioactive components that enhance health, promote digestion, regulate blood sugar, and

lower cholesterol levels. Consuming grains can help prevent chronic diseases like heart disease, obesity, and

diabetes, while also reducing inflammation and supporting a healthy weight by promoting a feeling of

fullness. Research indicates that grains and legumes create an ideal environment for various microbes,

including beneficial bacteria and fungi, which can enhance fiber digestion and produce helpful substances

like probiotics. However, there is a risk of harmful microbes contaminating grains during storage or

processing, making hygienic handling essential. Grains are widely used in food production for items such as

bread, baked goods, pasta, cereals, and snacks. They can also be added to soups, beverages, and dietary

supplements. Additionally, grains contribute to health supplements like cereal powders and innovative

products like plant-based protein alternatives. Overall, grains are vital sources of energy and essential

nutrients, supporting healthy bodily functions and aiding in disease prevention.