Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

“…Protease specificity affects size, amount, free amino acid composition and, peptides and their amino acid sequences, which in turn influences the biological activity of the hydrolysates (Chen et al 1995;Jeon et al 1999;Wu et al 2003). Considering the fact that microbial-derived proteinases are low-cost and safe, and the product yields are very high, the use of these enzymes to hydrolyze food proteins is valuable (Phelan et al 2009). Alcalase, which is a commercial protease from a microbial source, has been used in numerous studies dealing with gelatin/collagen hydrolysis because of its broad specificity as well as the high degree of hydrolysis that can be achieved in a relatively short time under moderate conditions (Benjakul and Morrissey 1997; Diniz and Martin 1996).…”

Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects

“…It should be noted that specifi c physiological effects are not always manifested when a peptide is administered orally or when it is released by digestive tract enzymes. Peptides, for example milk protein peptides, which play different physiological roles, including opioids and immunostimulants, probably undergo further hydrolysis in the body , Phelan et al 2009]. …”

“…Fragments of casein polypeptide chain sequences containing phosphoserine residues participate in the transport and absorption of Ca +2 ions. The following major categories of bioactive peptides have been derived from milk proteins: antihypertensive, antithrombotic, opioid, casein phosphopeptides, antimicrobial, cytomodulatory, immunomodulatory and other , Korhonen and Pihlanto 2006, Mils et al 2011, Phelan et al 2009, Stuknyte et al 2011. …”

“…The functional food market abounds in dairy products, including fermented milk products containing lactic acid bacteria which have probiotic properties [Fuller 1989] and produce secondary metabolites that deliver health benefi ts [Stanton et al 2005]. Milk is a rich source of bioactive substances with benefi cial effects for humans [Expósito and Recio 2006, Korhonen and Pihlanto 2006, Mils et al 2011, Phelan et al 2009]. Milk protein derivatives are physiologically active peptides which are released in the digestive tract [Chabance et al 1998, Ferranti et al 2004, Meisel and Frister 1989, Parrot et al 2003, Svedberg et al 1985.…”

“…Food proteins and peptides are hydrolysed at different stages: ingestion, digestion and absorption [Shimizu 2004, Vermeirssen et al 2004. The exact amount of a peptide that can be released and activated during the consumption of a balanced diet remains unknown because proteolytic enzymes are characterised by varied specifi city, therefore, the range of bioactive fragments released from a precursor protein cannot be accurately predicted [Dziuba and Darewicz 2007, Dziuba et al 2006, Phelan et al 2009]. The presence of bioactive peptides in dairy products such as cheese, fermented milk and yoghurt has been reported in numerous research studies [FitzGerald et al 2004, Gagnaire 2001, Gobbetti et al 2002, Korhonen and Pihlanto 2006, Meisel et al 1997, Nakamura et al 1995, Saito et al 2000.…”