Milk-derived bioactive peptides: From science to applications
By H. Korhonen. 2009
699 citations recorded by the source corpus.
Abstract Milk proteins have received increasing attention as potential ingredients of health-promoting functional foods targeted at diet-related chronic diseases, such as cardiovascular disease, diabetes type two and obesity. To this end, growing interest has been focused on physiologically active peptides derived from milk proteins. These peptides are inactive within the sequence of the parent protein molecule and can be liberated by gastrointestinal digestion of milk, fermentation of milk with proteolytic starter cultures or hydrolysis by proteolytic enzymes. Milk protein-derived peptides have been shown under in vitro and in vivo conditions to exert a number of activities affecting the digestive, endocrine, cardiovascular, immune and nervous systems. A great variety of naturally formed bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk and cheese. Recently, industrial-scale technologies suitable for the industrial production of bioactive milk peptides have been developed. In addition, a few commercial food products supplemented with milk protein-derived bioactive peptides have been launched on limited markets. Some of these products carry clinically documented benefits, in particular for reduction of mild hypertension. The multifunctional properties of milk peptides appear to offer considerable potential for the development of many similar products in the near future.
Subfields: Molecular Biology, Physiology, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/204201d392cb4929fb4463b316a2ef38baa6abf2
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In Molecular Biology
Citations in the corpus
- Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering (2012, background): “Also, bioactive peptides from whey proteins have been obtained in a continuous reactor [66], and hydrolysis of white alfalfa protein Table 4 Bioactive peptides identified in cheese varieties and fermented products (modified from [97])”