A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Guha, Snigdha; Sharma, Heena; Deshwal, Gaurav Kr; Rao, Priyanka Singh

doi:10.1186/s43014-020-00045-7

Cited by 78 publications

(49 citation statements)

References 116 publications

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“…As shown in some investigations [17,30,125,126], the species of the animal has a significant impact on the content of antioxidant components in milk. Compared with cow milk, which is the main material in the world production, sheep, camel, and buffalo milks contain higher levels of these ingredients, mainly β-LG, LF, vitamins A and E, and polyunsaturated acids.…”

Section: Antioxidant Potential Of Raw Milk Effect Of Animal Species Diet and Lactation Phasementioning

confidence: 98%

“…One of the food sources of antioxidants is milk and dairy products. In regions and countries where milk consumption is high (North America, Australia, Europe, Argentina, and Pakistan) and amounts >150 kg/capita/year [16], milk and dairy products account for 25-30% of the average human diet [17]. These components are present in the protein (β-lactoglobulin (β-LG), lactoferrin (LF)), fat (vitamins E, A, β-carotene), and water (vitamin C, microelements: Sn, Zn, Fe, Mn) fractions [9,[18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Activity of Milk and Dairy Products

Stobiecka

Król

Brodziak

2022

Animals

106

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The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.

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Section: Antioxidant Potential Of Raw Milk Effect Of Animal Species Diet and Lactation Phasementioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Milk and Dairy Products

Stobiecka

Król

Brodziak

2022

Animals

106

View full text Add to dashboard Cite

show abstract

“…Kusumaningtyas et al (2016) performed enzymatic digestion with pepsin, trypsin, and chymotrypsin and by Bacillus sp.E.13 protease indicating antimicrobial and antioxidative potential of Bacillus sp.E.13 protease against other enzymes. The bioactive peptides of non-bovine species milk and their milk products were comprehensively reviewed recently (Guha et al 2021). Previously, studies pertaining to antioxidative potential of goat milk has been performed.…”

Section: Introductionmentioning

confidence: 99%

In vitro assessment of antioxidative potential of goat milk, casein and its hydrolysates: Comparison of goat milk with bovine and buffalo milk

Kalyan¹,

Meena²,

Kapila³

et al. 2021

IJDS

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The present study was executed with an aim to explore the antioxidative potential of goat, cow, and buffalo milk. Buffalo milk has showed highest antioxidative potential than goat and cow milk as measured by ABTS, ORAC, and DPPH assays, whereas goat milk has showed better antioxidative potential than cow milk when measured by ORAC and DPPH. Further, the effect of temperature on the antioxidative potential of goat milk was assessed. An increase in temperature has a negatively affect the antioxidative potential of goat milk. The antioxidative potential of goat milk was in the following order: raw milk > pasteurized milk > boiled milk. Casein derived from goat milk by isoelectric precipitation was hydrolyzed by gastrointestinal enzymes pepsin (P), trypsin (T), chymotrypsin (C), and their combinations PT, PC, TC, and PTC. Among all the casein hydrolysates, the maximum antioxidative potential was found in PT hydrolysate, further fractionated by 10, 3 and 1 kDa ultrafiltration membranes. 3-10 kDa fraction exhibited maximum antioxidative potential in comparison to other fractions of PT hydrolysate. Our results suggested that antioxidative potential of goat milk and its hydrolysates could be an important mean to obtain natural antioxidative peptides.

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“…Bioactive peptides exhibit various physiological activities including anti-hypertensive effect, angiotensin-converting enzyme (ACE) and dipeptidyl-peptidase IV (DPP-IV) inhibitory activities, antioxidant, anti-inflammatory and immunomodulatory activities [5][6][7]. To date, milk proteins of various origins (such as bovine, goat, sheep, camel and buffalo) have been the ones most considered as precursors of bioactive peptides [8][9][10]. Nevertheless, some recent studies were designed for the identification of bioactive peptides derived from others animal proteins, especially from meat proteins of different species [7,11].…”

Section: Introductionmentioning

confidence: 99%

Application of a Combined Peptidomics and In Silico Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in In Vitro Digested Pinto Bean Protein Extract

Martini

Cattivelli

Conte

et al. 2021

CIMB

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The conventional approach in bioactive peptides discovery, which includes extensive bioassay-guided fractionation and purification processes, is tedious, time-consuming and not always successful. The recently developed bioinformatics-driven in silico approach is rapid and cost-effective; however, it lacks an actual physiological significance. In this study a new integrated peptidomics and in silico method, which combines the advantages of the conventional and in silico approaches by using the pool of peptides identified in a food hydrolysate as the starting point for subsequent application of selected bioinformatics tools, has been developed. Pinto bean protein extract was in vitro digested and peptides were identified by peptidomics. The pool of obtained peptides was screened by in silico analysis and structure–activity relationship modelling. Three peptides (SIPR, SAPI and FVPH) were selected as potential inhibitors of the dipeptidyl-peptidase-IV (DPP-IV) enzyme by this integrated approach. In vitro bioactivity assay showed that all three peptides were able to inhibit DPP-IV with the tetra-peptide SAPI showing the highest activity (IC50 = 57.7 μmol/L). Indeed, a new possible characteristic of peptides (i.e., the presence of an S residue at the N-terminus) able to inhibit DPP-IV was proposed.

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A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Cited by 78 publications

References 116 publications

Antioxidant Activity of Milk and Dairy Products

Antioxidant Activity of Milk and Dairy Products

In vitro assessment of antioxidative potential of goat milk, casein and its hydrolysates: Comparison of goat milk with bovine and buffalo milk

Application of a Combined Peptidomics and In Silico Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in In Vitro Digested Pinto Bean Protein Extract

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