Prebiotic peptides, their formation, fermentation in the gut, and health implications

Abstract Prebiotics can be synthesized from sources other than dietary fibers, such as proteins. The proteins, when processed into peptides have healthful or deleterious effects on the host. Outside living systems, prebiotic peptides (PP) are formed via preformation of amino acids or related monomeric building blocks, resulting in nonenzymatic polymerization/ligation to produce peptides. Whereas, inside living systems like the human gut, many metabolic pathways are involved in PP production, and mostly involve host–microbiota interactions. The interplay is responsible for PP activities and their implications on host amino acid balance and metabolism. Similar to carbohydrates fermentation, PP will yield short chain fatty acids (SCFA), but also branched chain fatty acids (BCFAs), phenols, indole, hydrogen sulfide, amines, and ammonia, capable of biologically mediating molecular signals. This holistic review considers a brief description of prebiotics, and tracks down prebiotic peptides formation processes, interactions with gut microbes, and health outcomes.