Bioactive peptides derived from milk proteins and their health beneficial potentials: an update

Abstract

It has been well recognized that dietary proteins provide a rich source of biologically active peptides. Today, milk proteins are considered the most important source of bioactive peptides and an increasing number of bioactive peptides have been identified in milk protein hydrolysates and fermented dairy products. Bioactive peptides derived from milk proteins offer a promising approach for the promotion of health by means of a tailored diet and provide interesting opportunities to the dairy industry for expansion of its field of operation. The potential health benefits of milk protein-derived peptides have been a subject of growing commercial interest in the context of health-promoting functional foods. Hence, these peptides are being incorporated in the form of ingredients in functional and novel foods, dietary supplements and even pharmaceuticals with the purpose of delivering specific health benefits.

Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus

“…Cheese as food is believed to have health benefit (Choi et al, 2012) due to bioactive peptide released during protein hydrolysis process and temperature treatment or microbial enzyme (Hafeez et al, 2014), the peptide has many benefits for health including antioxidant, antimicrobial, anti-hypertension and so on (Nagpal et al, 2011). Probiotics Lactic Acid Bacteria (LAB) in cheese will add functional properties of cheese because bacteria are beneficial to health through its role in improving the health of the digestive tract when consumed regularly and fairly.…”

Intervensi Susu Tinggi Protein Terhadap Tingkat Konsumsi Zat Gizi Makro Dan Status Gizi Pada Kelompok Usia Dewasa

“…Selain itu, protein susu dapat memfasilitasi penyerapan berbagai zat gizi penting seperti mineral dan vitamin. 20 Hasil penelitian menunjukkan bahwa intervensi STP dapat meningkatan berat badan secara signifikan (p<0,05). Penelitian oleh Lien et al, tahun 2009 pada subjek yang mengalami berat badan kurang menunjukkan bahwa terjadi peningkatan berat badan sebesar 1,5 kg setelah intervensi susu.…”

Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening

“…Cheese as a food is believed to have health benefits (Choi et al, 2012) due to the release of bioactive peptides during protein hydrolysis process and temperature treatment or microbial enzyme (Hafeez et al, 2014). The peptide has many benefits for health including antioxidant, antimicrobial, anti-hypertension, and so on (Nagpal et al, 2011).…”