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Putting microbes to work: Dairy fermentation, cell factories and bioactive peptides. Part II: Bioactive peptide functions
Author(s) -
Hayes Maria,
Stanton Catherine,
Fitzgerald Gerald F.,
Ross R. Paul
Publication year - 2007
Publication title -
biotechnology journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.144
H-Index - 84
eISSN - 1860-7314
pISSN - 1860-6768
DOI - 10.1002/biot.200700045
Subject(s) - proteolysis , fermentation , lactic acid , functional food , biochemistry , peptide , amino acid , bacteria , biological activity , chemistry , biology , food science , in vitro , enzyme , genetics
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.