Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products including Commercialization and Legislation

Abstract

Recent research has revealed the potential of peptides derived from dairy products preventing cardiovascular disorders, one of the main causes of death worldwide. This review provides an overview of the main cardioprotective effects (assayed in vitro, in vivo, and ex vivo) of bioactive peptides derived from different dairy processing methods (fermentation and enzymatic hydrolysis) and dairy products (yogurt, cheese, and kefir), as well as the beneficial or detrimental effects of the process of gastrointestinal digestion following oral consumption on the biological activities of dairy-derived peptides. The main literature available on the structure–function relationship of dairy bioactive peptides, such as molecular docking and quantitative structure–activity relationships, and their allergenicity and toxicity will also be covered together with the main legislative frameworks governing the commercialization of these compounds. The current products and companies currently commercializing their products as a source of bioactive peptides will also be summarized, emphasizing the main challenges and opportunities for the industrial exploitation of dairy bioactive peptides in the market of functional food and nutraceuticals.

A literature review of bioactive substances for the treatment of periodontitis: In vitro, in vivo and clinical studies

“…Milk and dairy products contain several nutrients, including oleic acid, conjugated linoleic acid, vitamins, minerals, and bioactive compounds, and exhibit beneficial effects on the cardiovascular, nervous, gastrointestinal, and immune systems [ 204 , 205 ]. However, their anti-inflammatory effect on HGF for treating periodontitis has not yet been reported.…”

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“…Bioactive peptides have also been detected in kefir. Cardioprotective effects of fermented milk peptides have been mainly studied in laboratory animals, with the oral administration of isolated compounds [88]. Kefir has a wide range of probiotic health effects based on the metabolites produced by microbial cultures, which includes hypoglycemic, anticancer, anti-inflammatory and antibacterial activities [84].…”

Çi̇lekle Zengi̇nleşti̇ri̇lmi̇ş Manda Yoğurdunun Kali̇te Karakteri̇sti̇kleri̇ İle Yağ Asi̇di̇ Kompozi̇syonu, Ace İnhi̇bi̇tör Akti̇vi̇te Ve HMF İçeri̇ği̇ Bakimindan İncelenmesi̇

“…Çizelge 3. Deneme probiyotik manda yoğurtlarının yağ asidi kompozisyonu (%) Garcia-Vaquero, 2022). ACE inhibitör aktivitede meydana gelen düşüş ise, çilek püresi ilavesiyle protein içeriğinde meydana gelen azalmanın antihipertansif aktiviteye sahip biyoaktif peptitlerin oluşumunu etkilemesiyle açıklanabilmektedir (Kim vd., 2021).…”