Recent studies evidenced that short peptides are able to penetrate gastrointestinal-blood barriers in intact form and modulate number of  life processes. Therefore, short peptides might be regarded as very important active component of food. In normal digestion process short peptides are formed from food protein. However, in various pathological conditions diet should be supplemented with protein hydrolyzates as nutraceutics. Previously, we developed pig spinal cord protein hydrolysate as nutraceutic supporting treatments of autoimmunological diseases of the nervous system, like sclerosis multiplex. The active preparations have been obtained in pepsin digestion process. Unfortunately, the digestion resulted in formation of a mixture containing bitter free amino acids that disqualified product as a food component. To resolve this problem we applied yeast fermentation as a second stage of biotransformation. In particular conditions, yeast utilize most of bitter components but leave “good” peptides unchanged. The separated product is well accepted as food component. 

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