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

Abstract

Proteins are one of the primary components of the food, both in terms of nutrition and function. They are main source of amino acids, essential for synthesis of proteins, and also source of energy. Additionally, many proteins exhibit specifi c biological activities, which may have effect on functional or pro-health properties of food products. These proteins and their hydrolysis products, peptides, may infl uence the properties of food and human organism. The number of commercially available food products containing bioactive peptides is very low, apart from that milk proteins are their rich source. It could be supposed that number of available products with declared activity will rise in near future because of observed strong uptrend on interest in such products. Molecular and biological properties of milk proteins, as precursors of bioactive peptides was characterised in the work. Therefore, the strategy of research and obtaining of such peptides both in laboratory and industrial scale, as well as the range of their commercial application, was presented. Several examples of research efforts presenting high potential to develop new products containing bioactive peptides from milk proteins and predetermined as nutraceuticals was described.

Bioactive Peptides in Milk: From Encrypted Sequences to Nutraceutical Aspects

“…FitzGerald, et al [68] exploited the hypotensive peptides from milk proteins and reported some examples of hypotensive dairy protein-derived products on the market such as a sour milk named "Calpis" (Calpis Co., Tokyo, Japan) or a fermented milk called "Evolus ® " (Valio Oy, Helsinki, Finland) containing IPP and VPP peptides (peptides with hypotensive effect) from β-and κ-casein. CalpisTM and Evolus ® have been tested extensively in rats and in a clinical trial [69].…”

Future Challenges of Whey Proteins

“…Whey proteins were found to inhibit the growth of tumors more effectively than other food proteins. Food protein peptides can lower blood pressure, inhibit the activity of proline-specific endo-peptidases, stimulate the immune system, act as opioids and opioid antagonists, contract smooth muscles, inhibit blood platelet aggregation, inhibit HIV proteinase and oxidation processes, demonstrate antibacterial and fungicidal activity and surface activity, bind ions, participate in mineral transport, determine sensory properties, improve the nutritional value of foods and control body weight (Dziuba and Dziuba, 2014).…”

“…Contemporary consumers have a growing interest in foods which are not only a source of basic nutrition, which also delay and alleviate the consequences of lifestyle diseases (Dziuba and Dziuba, 2014). There is increasing interest in milk and particularly whey, as a potentially rich natural source of bioactive compounds to reduce disease risk and/or to prevent disease development (Huth et al, 2006).…”

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“…To date, immunomodulatory, antimicrobial, antithrombotic, opiate-like, mineral binding, antioxidative, antihypertensive, hypocholesterolemic and other effects have been discovered in a range of foods. In addition, many of the known bioactive peptides possess multifunctional properties, at least in vitro (Dziuba and Dziuba, 2014;FitzGerald and Murray, 2006;Korhonen and Pihlanto, 2006). This paper reviews the current knowledge about bioactive peptides derived from meat, with emphasis on their production and occurrence in fermented meat products and the potential benefi ts of these bioactive compounds to human health.…”