Biofunctional Properties of Bioactive Peptides of Milk Origin

Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

“…Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening different peptides, and bio-functional activities occur depending on the ripening stage of the cheese (Haque et al, 2008).…”

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

“…The activity of peptides is depending on their composition and amino acid sequence [2]. The therapeutic benefits effects of bioactive peptides on human health have been documented by several approaches [2,3,4]. Bioactive peptides show a broad range of biological activities such as anti-oxidant, anti-microbial (as bactericidal), anti-hypertension, anti-carcinogenic activities and anti-angiotensin [5,6].…”

Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

“…Via the rennin-angiotensin system, ACE plays an important physiological role in regulating blood pressure by converting angiotensin I into the powerful vasoconstrictor angiotensin II and inactivating the vasodilator bradykinin. ACE inhibition mainly produces a hypotensive effect, but can also influence regulatory systems involved in immune defense and nervous system activity (Haque et al, 2009). Commercial ACE-inhibitors are widely used to control high blood pressure, but can have serious side-effects.…”

“…Oxidative metabolism is essential for cell survival but produces free radicals and other reactive oxygen species (ROS) which can cause oxidative changes. An excess of free radicals can overwhelm protective enzymes such as superoxide dismutase, catalase and peroxidase, causing destruction and lethal cellular effects (e.g., apoptosis) through oxidization of membrane lipids, cellular proteins, DNA, and enzymes which shut down cellular processes (Haque et al, 2009). Synthetic antioxidants such as butylatedhydroxyanisole (BHA) and butylatedhydroxytoluene (BHT) are used as food additives and preservatives.…”