Mechanisms and applications of milk‐derived bioactive peptides in Food for Special Medical Purposes

Abstract

Milk protein is a high-quality protein in human diet and a crucial source of bioactive peptides (BAPs) due to its unique nutritional and biological functions. Milk-derived BAP has been proven to be able to regulate the cardiovascular, immune, digestive and nervous systems. Recently, milk-derived BAP has a lot of attention in the area of food and biomedicine, especially Food for Special Medical Purposes (FSMPs), a novel solution to nutrition management for patients. In this article of review, the mechanisms of milkderived BAP in nutrition management are described, including mechanisms for antithrombosis, antihypertension, antibacteria, regulation of the immune system, inhibition of fat synthesis, promotion of trace element absorption, regulation of intestinal microecological environment and analgesia. Applications of milk-derived BAP in FSMP are also summarised, with the view of providing a theoretical reference for the field of FSMP on precise nutritional support.

Enhancing effect of chia seeds on heterocyclic amine generation in meatball

“…In order to maintain a healthy lifestyle food needs to be consumed, which has adequate nutritional and functional ingredients (Grdeń & Sołowiej, 2022; Wang et al ., 2022). In this context, meat has an important place among the foods of animal origin in terms of nutrition due to its protein, fat, mineral and vitamin content (Libera et al ., 2021).…”

Effects of whole nutritional formula foods on nutritional improvement and intestinal flora in malnourished rats

“…The importance of FSMP for enteral nutrition has been widely recognized by the industry for a long time (Schütz et al, 2006). Administration of FSMP can facilitate recovery by preventing disease progression, reducing side effects from medications, decreasing pain and complications, and shortening the length of hospital stay (Wang et al, 2022). de Oliveira et al (2014 investigated the mechanisms by which signaling pathways regulate the immune system under malnutrition conditions.…”

Effect of low frequency ultrasound on lactose‐protein interactions in protein solution containing different casein to whey protein ratios

“…However, lactose strongly influences the behaviour and properties of other ingredients during processing and storage, mainly milk proteins. Caseins and whey proteins are the two main types of milk proteins, which are widely used in many food formulations due to their high quality and diversely functional properties (Andiç & Boran, 2015; Grdeń & Sołowiej, 2022; Wang et al ., 2022). The interactions of milk proteins with lactose influence their functional properties and have been extensively studied in numerous studies (Bosch et al ., 2007; Oh et al ., 2016; Li et al ., 2022; Adjonu et al ., 2023).…”