Biofunctional properties of milk protein derived bioactive peptides -A review

Abstract

Milk has long been acknowledged as a source of macro- and micro nutrients. Presently, several identified biologically active substances from milk and their derivatives has attracted much attention from the scientific community. These bioactive compounds confer many health benefits that might support disease prevention. Worldwide, there is an increasing interest in the therapeutic potential of bioactive peptides which collectively present a cornucopia of bioactivities for utilization in humans. Bioactive peptides are hydrolysates with specific amino acid sequences that exert a positive physiological effect on the body. Most of the biological activities are encrypted within the primary sequence of the native protein and can be released during digestion by proteolytic enzymes in the gastrointestinal tract or during fermentation and food processing. Milk protein is an important source of bioactive peptides which may contribute to regulate the nervous, gastrointestinal, and cardiovascular systems as well as the immune system. Milk protein derived bioactive peptides are shown to have antihypertensive, antimicrobial, immunomodulatory, antioxidative and mineral-binding properties. Bioactive peptides derived from milk proteins are of particular interest to the food industry due to the potential functional and physiological roles that they exhibit.

Studies on Immunomodulatory Effect of Casein Phospho Peptide Isolated from Cultured Dairy Product

“…The milk samples were fermented by L. acidophilus and L. bulgaricus and commercial curd [17][18][19]. The lowest pH was observed in the case of milk fermented by commercial curd because of the presence of mixed bacterial culture which represents the utilization of lactose which in turn resulted in the increased production of lactic acid [20][21][22].…”

Whey Kefir: A Sustainable Solution to Reduce Waste and Improve Health

“…65,76 It plays an important role in prevention of heartburn, reduction of heart stroke by inhibiting platelet aggregation and fibrinogen binding to platelets and lowers the gastric acid output. 68,77,78 Researchers have also reported its prebiotic effect on Bif idobacterium and Lactobacillus species. 76 ■ SUITABILITY OF WHEY AS A BASE MATERIAL FOR…”

“…It is used as a sports supplement, and its consumption can assist in better absorption of mineral, biosynthesis of lactose, increases the lean body mass, and decreases the risk of colon and breast cancer . Both α and β fractions have shown cholesterol lowering, antithrombotic as well as angiotensin-converting enzyme (ACE) inhibition activities. − Immunoglobulins are bioactive components of both human and bovine whey and are further classified as IgG1, IgG2, IgGa, and IgM. Literature has reported their application in the transfer of humoral immunity to the neonate which helps to fight against the microbial infections and human herpesvirus. − Lactoferrin or red protein is an iron-binding glycoprotein known for its anti-inflammatory and antimicrobial properties .…”

Whey Proteins: A potential ingredient for food industry- A review

“…GMP can suppress the appetite via stimulation of the pancreatic hormone cholecystokinin (CCK) release (Yalcin, 2006). It also prevents heart burn, reduces the gastric acid output, lower the heart stroke by inhibiting the platelet aggregation and binding of fibrinogen to platelets, thereby reducin considered as multifunctional protein (Santos et al, 2018;Patil, et al, 2015;Balcao et al, 2013).…”

“…Cardiovascular health: Hypertension and hyper cholesterolemic have become major cardiovascular problems in elderly men and women all over the world. Whey proteins alpha-lactoalbumin, beta-lactoglobulin have exhibited angiotensin converting enzyme (ACE) inhibitory peptides (Ibrahim et al, 2017;Patil et al, 2015;Tavares et al, 2011) and antithrombotic activity as well as cholesterol reducing activity (Li et al, 2003). Angiotensin converting enzyme (ACE) is known to change inactive proteins into proteins that constrict blood vessels and thus increase the blood pressure.…”