Health-promoting peptides in fermented beverages

•Fermented low-alcoholic beverages have special flavor and health benefits.•Health benefits of alcoholic fermented beverages are often attributed to peptides.•Lactic acid bacteria exhibit a proteolytic system that release bioactive peptides.•Bioactive peptides are also release by yeast metabolism and its autolysis. Since ancient times, the consumption of fermented low-alcoholic beverages has enjoyed widespread popularity in various countries, because of their distinct flavors and health benefits. Several studies have demonstrated that light to moderate alcohol consumption is associated with beneficial effects on human health, mainly in cardiovascular disease prevention. Fermented beverages have different non-ethanol components that confer beneficial health effects. These bioactive compounds are mainly peptides that have often been overlooked or poorly explored in numerous fermented beverages. The aim of this review is to provide knowledge and generate interest in the biological activities of peptides that are present and/or released during the fermentation process of widely consumed traditional fermented beverages. Additionally, a brief description of the microorganisms involved in these beverages is provided. Furthermore, this review also explores topics related to the detection, isolation, and identification of peptides, addressing the structure–activity relationships of both antioxidant and angiotensin-converting enzyme inhibitory (ACE-I) activities. El consumo de bebidas fermentadas de bajo contenido alcohólico – conocidas desde la antigüedad – se ha vuelto muy popular en muchos países debido a su sabor especial y beneficios para la salud. Varios estudios demostraron que el consumo ligero a moderado de alcohol está asociado a efectos beneficiosos en la salud humana, principalmente en la prevención de enfermedades cardiovasculares. Las bebidas fermentadas poseen diferentes componentes bioactivos distintos del etanol a los que se han atribuido los efectos beneficiosos mencionados; se trata, principalmente, de péptidos poco o nada estudiados a la fecha. El propósito de este artículo es proporcionar conocimiento sobre este conjunto de péptidos presentes en bebidas fermentadas y despertar interés en ellos. En ese contexto, también se presenta una breve descripción de los microorganismos involucrados en estas bebidas y de las técnicas analíticas para la detección, el aislamiento y la identificación de estos péptidos, junto con un análisis de las relaciones e