Food-based components represent major sources of functional bioactive compounds. Milk is a rich source of multiple bioactive peptides that not only help to fulfill consumers ‘nutritional requirements but also play a significant role in preventing several health disorders. Understanding the chemical composition of milk and its products is critical for producing consistent and high-quality dairy products and functional dairy ingredients. Over the last two decades, peptides have gained significant attention by scientific evidence for its beneficial health impacts besides their established nutrient value. Increasing awareness of essential milk proteins has facilitated the development of novel milk protein products that are progressively required for nutritional benefits. The need to better understand the beneficial effects of milk-protein derived peptides has, therefore, led to the development of analytical approaches for the isolation, separation and identification of bioactive peptides in complex dairy products. Continuous emphasis is on the biological function and nutritional characteristics of milk constituents using several powerful techniques, namely omics, model cell lines, gut microbiome analysis and imaging techniques. This review briefly describes the state-of-the-art approach of peptidomics and lipidomics profiling approaches for the identification and detection of milk-derived bioactive peptides while taking into account recent progress in their analysis and emphasizing the difficulty of analysis of these functional and endogenous peptides.

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Global warming has increased the temperature significantly over a large extent both spatially and temporally. The threat of heat stress during the germination and seedling establishment stages in the wheat crop is now more prevalent than ever before. The present experiment assessed the effect of elevated temperature on the germination and early seedling growth of wheat genotypes. The seeds were sown under four temperatures, viz., 20 °C, 25 °C, 30 °C and 35 °C; the germination, seedling vigor and enzyme activities in 8-day-old seedlings were assessed. The temperature significantly influenced germination and early seedling growth. The germination percentage at 20 and 25 °C was statistically on par with and higher than at 30 and 35 °C. The seedling vigor parameters were maximum at 25 °C and showed a reduction at higher temperatures. Genotypic differences were observed for early heat stress as the genotypes WH 730, WH 1123 and HD 2967 showed tolerance towards heat stress during germination, whereas the genotypes PBW 725 and WH 1105 were susceptible. Antioxidant enzyme activities in seedlings increased with the rise in temperature. Catalase, peroxidase and superoxide dismutase enzymes showed increased activities at higher temperature levels.