Bioactive Peptides in Milk and their Biological and Health Implications

Evaluation of the ability of Yarrowia lipolytica to impart strain‐dependent characteristics to cheese when used as a ripening adjunct

“…The consequence of biochemical diversity for the organoleptic and textural characteristics of cheeses should be better analysed in relation to the specific quality criteria established for well‐defined dairy products. In addition, the bioactivity of the peptides produced by the various strains should be investigated and possibly exploited (Xu 1998). Alternatively, the strain diversity can be exploited for the production of new types of cheeses for which the proteolytic and lipolytic pathways can be completely redesigned to obtain particular organoleptic characteristics.…”

Dairy Chemistry and Biochemistry

“…Angiotensin II is a vasoconstrictor, which inhibits bradykinin, a vasodilator ( Fig. The dodecapeptide, α s1 -CN f23-34, from tryptic hydrolysates of casein, inhibits ACE; the C-terminal sequence, α s1 -CN fl94-199, also has ACE inhibitory activity and both probably increase bradykinin (morphine) and may induce apnea and irregular breathing, stimulate food intake and increase insulin output among many other properties (see Xu 1998). ACE inhibitors derived from casein, called casokinins, have been identified within the sequences of human β-CN (Kohmura et al 1989;Bouzerzour et al 2012) and k-CN (Kohmura et al 1990) and bovine α s1 -and β-CNs (Maruyama and Suzuki 1982;Meisel and Schlimme 1994).…”