Bioactive Peptides in Milk and Dairy Products: A Review.
Young W. Park,Myoung Soo Nam +1 more
TLDR
In this paper, the peptides have been identified within the amino acid sequences of native milk proteins and their full activities are manifested upon proteolytic digestion to release and activate encrypted bioactive peptides from the original protein.Abstract:
Functionally and physiologically active peptides are produced from several food proteins during gastrointestinal digestion and fermentation of food materials with lactic acid bacteria. Once bioactive peptides (BPs) are liberated, they exhibit a wide variety of physiological functions in the human body such as gastrointestinal, cardiovascular, immune, endocrine, and nervous systems. These functionalities of the peptides in human health and physiology include antihypertensive, antimicrobial, antioxidative, antithrombotic, opioid, anti-appetizing, immunomodulatory and mineral-binding activities. Most of the bioactivities of milk proteins are latent, being absent or incomplete in the original native protein, but full activities are manifested upon proteolytic digestion to release and activate encrypted bioactive peptides from the original protein. Bioactive peptides have been identified within the amino acid sequences of native milk proteins. Due to their physiological and physico-chemical versatility, milk peptides are regarded as greatly important components for health promoting foods or pharmaceutical applications. Milk and colostrum of bovine and other dairy species are considered as the most important source of natural bioactive components. Over the past a few decades, major advances and developments have been achieved on the science, technology and commercial applications of bioactive components which are present naturally in the milk. Although the majority of published works are associated with the search of bioactive peptides in bovine milk samples, some of them are involved in the investigation of ovine or caprine milk. The advent of functional foods has been facilitated by increasing scientific knowledge about the metabolic and genomic effects of diet and specific dietary components on human health.read more
Citations
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Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge
Imran Taj Khan,Muhammad Nadeem,Muhammad Imran,Rahman Ullah,Muhammad Ajmal,Muhammad Hayat Jaspal +5 more
TL;DR: The nutritional and antioxidant capacity of milk and dairy products is described, which is mainly due to sulfur containing amino acids, such as cysteine, phosphate, vitamins A, E, carotenoids, zinc, selenium, enzyme systems, and glutathione peroxidase that are produced during fermentation and cheese ripening.
Journal ArticleDOI
Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance.
TL;DR: The current understanding of the development of plant-based milks is reviewed, including the composition, structure, properties, and nutritional profile of conventional bovine milk and the roles of the different functional ingredients are highlighted.
Journal ArticleDOI
Ohmic heating in dairy processing: Relevant aspects for safety and quality
Leandro P. Cappato,Marcus Vinicius S. Ferreira,Jonas T. Guimarães,Jéssica B. Portela,Ana Letícia Rodrigues Costa,Mônica Q. Freitas,Rosiane Lopes da Cunha,Carlos Augusto Fernandes de Oliveira,G. D. Mercali,L. D. F. Marzack,Adriano G. Cruz +10 more
TL;DR: In this paper, the authors describe the main factors and parameters involved in this technology, highlighting its effects on quality, microbial inactivation, and fouling during processing of dairy products.
Journal ArticleDOI
Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application.
Cyril Raveschot,Benoit Cudennec,François Coutte,Christophe Flahaut,Marc Frémont,Djamel Drider,Pascal Dhulster +6 more
TL;DR: A methodology to select the most promising Lactobacillus strains as sources of BAPs is proposed, which combines conventional approaches and in silico analyses.
References
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Journal ArticleDOI
Physico-chemical characteristics of goat and sheep milk
TL;DR: In this article, the main forms of caprine and ovine caseino-macropeptides (CMP), which are the soluble C-terminal derivatives from the action of chymosin on β-casein during the milk clotting process of cheesemaking, have been identified and are a good source of antithrombotic peptides.
Journal ArticleDOI
Food-derived peptides with biological activity: from research to food applications.
Rainer Hartmann,Hans Meisel +1 more
TL;DR: Several products are already on the market or under development by food companies that exploit the potential of food-derived bioactive peptides and which ascribe scientifically evidenced health claims to consumption of these functional foods.
Journal ArticleDOI
Bioactive proteins and peptides from food sources applications of bioprocesses used in isolation and recovery
David D. Kitts,Katie Weiler +1 more
TL;DR: It is shown herein, that the tryptic digests of casein yielding caseinophosphopeptides exhibits both hydrophilic and lipophilic antioxidant activity due to both metal ion sequestering and quenching of ROS.
Journal ArticleDOI
Food-derived bioactive peptides - opportunities for designing future foods
Hannu Korhonen,Anne Pihlanto +1 more
TL;DR: There is a need to develop technologies which retain or even enhance the activity of bioactive peptides in food systems, and it is essential to study the optimum utilization of such peptides during passage through the gastrointestinal tract.
Journal ArticleDOI
Bioactive Milk Peptides: A Prospectus
TL;DR: This work reviews the scientific literature and attempts to stimulate consideration of the continued use of bioactive peptides and their expanded development as a commercial product.