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Putting microbes to work: Dairy fermentation, cell factories and bioactive peptides. Part II: Bioactive peptide functions

2007; Wiley; Volume: 2; Issue: 4 Linguagem: Inglês

10.1002/biot.200700045

1860-7314

María Hayes, Catherine Stanton, Gerald F. Fitzgerald, R. Paul Ross,

Infant Nutrition and Health

Abstract A variety of milk‐derived biologically active peptides have been shown to exert both functional and physiological roles in vitro and in vivo , and because of this are of particular interest for food science and nutrition applications. Biological activities associated with such peptides include immunomodulatory, antibacterial, anti‐hypertensive and opioid‐like properties. Milk proteins are recognized as a primary source of bioactive peptides, which can be encrypted within the amino acid sequence of dairy proteins, requiring proteolysis for release and activation. Fermentation of milk proteins using the proteolytic systems of lactic acid bacteria is an attractive approach for generation of functional foods enriched in bioactive peptides given the low cost and positive nutritional image associated with fermented milk drinks and yoghurt. In Part II of this review, we focus on examples of milk‐derived bioactive peptides and their associated health benefits, to illustrate the potential of this area for the design and improvement of future functional foods.