Recent research has shown that milk proteins can
yield bioactive peptides with opioid, mineral binding,
cytomodulatory, antihypertensive, immunostimulating, antimicrobial
and antioxidative activity in the human body. Bioactive peptides are
encrypted in milk proteins and are only released by enzymatic
hydrolysis in vivo during gastrointestinal digestion, food processing
or by microbial enzymes in fermented products. At present
significant research is being undertaken on the health effects of
bioactive peptides. A variety of naturally formed bioactive peptides
have been found in fermented dairy products, such as yoghurt, sour
milk and cheese. In particular, antihypertensive peptides have been
identified in fermented milks, whey and ripened cheese. Some of
these peptides have been commercialized in the form of fermented
milks. Bioactive peptides have the potential to be used in the
formulation of health-enhancing nutraceuticals, and as potent drugs
with well defined pharmacological effects.
[1] F. Tidona, A. Criscione, A.M. Guastella, A. Zuccaro, S. Bordonaro and
D. Marletta, "Bioactive peptides in dairy products", Ital. J. Anim. Sci.,
vol. 8, pp. 315-340, 2009.
[2] E. Minagawa, S. Kaminogawa, F. Tsukasaki and K. Yamauchi,
"Deittering mechanism in bitter peptides of enzymatic hydrolysates from
milk casein by aminopeptidase", T. J. Food Sci., vol. 54, pp. 1225-1229,
1989.
[3] K.D. Lee and J.J. Warthesen, "Preparative Methods of Isolating Bitter
Peptides from Cheddar Cheese", J. Agricult. Food Chem., vol. 44, pp.
1058-1063, 1995.
[4] A.J. Cliffe and B.A. Law, "Peptide composition of enzyme-treated
Cheddar cheese slurries determined by reverse phase high performance
liquid chromatography", Food Chem., vol. 36, pp. 73-80, 1990.
[5] G.E. Vegarud and T. Langsrud, "The level of bitterness and solubility of
hydrolysates produced by controlled proteolysis of caseins", J. Dairy
Res., vol. 56, pp. 375-379, 1989.
[6] M.A. Matin, M. Monnai and H. Otani, "Isolation and characterization of
a cytotoxic pentapeptide -casecidin, from bovine -casein digested
with bovine trypsin", J. Animal Sci., vol. 71, pp. 197-207, 2000.
[7] S.A. Adibi, "The oligopeptide transporter (PEPT1) in human intestine:
biology and function", Gastroenterology, vol. 113, pp. 332-340, 1997.
[8] S. Adachi, Y. Kimura, K. Murakami, R. Matsuno and H. Yokogoshi,
"Separation of peptide groups with definite characteristics from
enzymatic protein hydrolysate", Agric. Biol. Chem., vol. 55, pp. 925-
932, 1991.
[9] A. Host and S. Halken, "Hypoallergenic formulas - when, to whom and
how long: after more then 15 years we know the right indication",
Allergy, vol. 59, pp. 45-52, 2004.
[10] V. Vermeirssen, J. Van Camp and W. Verstraete, "Bioavailability of
angiotensin I converting enzyme inhibitory peptides", British Journal of
Nutrition, vol. 92, pp. 357-366, 2004.
[11] M. Gobetti, F. Minervini and C.G. Rizzello, "Angiotensin I-convertingenzyme-
inhibitory and antimicrobial bioactive peptides", International
Journal of Dairy Technology, vol. 57, pp. 173-188, 2004.
[12] S.V. Silva and F.X. Malcata, "Caseins as source of bioactive peptides",
International Dairy Journal, vol. 15, pp. 1-5, 2005.
[13] D.A. Clare and H.E. Swaisgood, "Bioactive milk peptides: A
prospectus", Journal of Dairy Science, vol. 83, pp. 1187-1195, 2000.
[14] M. Gobbetti, L. Stepaniak, M. De Angelis, A. Corsetti and R. Di Cagno,
"Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and
Signiicance in Dairy Processing", Crit. Rev. Food Sci. Nutr., vol. 42, pp.
223-239, 2002.
[15] E. Schlimme and H. Meisel, "Bioactive peptides derived from milk
proteins. Structural, physiological and analytical aspects", Die
NMahrung, vol. 39, pp. 1-29, 1995.
[16] H. Korhonen and A. Pihlanto, "Food-derived bioactive peptidesÔÇö
opportunities for designing future foods", Current Pharmaceutical
Design, vol. 9, pp. 1297-1308, 2001.
[17] H. Korhonen and A. Pihlanto, A., "Milk-derived bioactive peptides:
formation and prospects for health promotion" in Handbook of
functional dairy products. Functional foods and nutraceuticals, C.
Shortt and J. OÔÇÿBrien Eds. CRC Press: Boca Raton, Florida, USA, 2004,
pp. 109-124.
[18] C. Matar, J.G. LeBlanc, L. Martin and G. Perdig├│n, "Biologically active
peptides released in fermented milk: Role and functions", in Handbook
of fermented functional foods. Functional foods and nutraceuticals, E.R.
Farnworth, Ed. CRC Press: Boca Raton, Florida, USA, 2003, pp. 177-
201.
[19] Y. Nakamura, N. Yamamoto, K. Sakai and T. Takano,
"Antihypertensive effect of sour milk and peptides isolated from it that
are inhibitors to angiotensin I-converting enzyme", Journal of Dairy
Science, vol. 78, pp. 1253-1257, 1995.
[20] I. Hata, J. Ueda and H. Otani, "Immuno stimulatory action of a
commercially available casein phosphopeptide preparation CPP-III, in
cell cultures", Milchwissenschaft, vol. 54, pp. 3-7, 1999.
[21] R.J. Fitzgerald, B.A Murray and D.J. Walsh, "Hypotensive peptides
from milk proteins", Journal of Nutrition, vol. 134, pp. 980S-988S,
2004.
[22] H. Korhonen and A. Pihlanto, "Food-derived bioactive peptidesÔÇö
opportunities for designing future foods", Curr. Pharm. Design, vol. 9,
pp. 1297-1308, 2003.
[23] W. Bellamy, M. Takase, K. Yamauchi, H. Wakabayashi, K. Kawase and
M. Tomita, "Identification of the bactericidal domain of lactoferrin",
Biochimica et Biophysica Acta, vol. 1121, pp. 130-136, 1992.
[24] E. Lahov and W. Regelson, "Antibacterial and immunostimulating
casein-derived substances from milk: casecidin, isracidin peptides",
Food Chemical Toxicology, vol. 34, pp. 131-145, 1996.
[25] I. Recio and S. Visser, "Two ion-exchange methods for the isolation of
antibacterial peptides from lactoferrinÔÇöin situ enzymatic hydrolysis on
an ion-exchange membrane", Journal of Chromatography, vol. 831, pp.
191-201, 1999.
[26] E. Smacchi and M. Gobbetti, "Peptides from several Italian cheeses
inhibitory to proteolytic enzymes of lactic acid bacteria, Pseudomonas
fluorescens ATCC 948 and to the angiotensin I-converting enzyme",
Enzyme and microbial technology, vol. 22, pp. 687-694, 1998.
[27] H. Meisel, "Overview on milk protein-derived peptides", International
Dairy Journal, vol. 8, pp. 363-373, 1998.
[28] S. Nagaoka, Y. Futamura, K. Miwa, T. Awano, K. Yamauchi and Y.
Kanamaru, "Identification of novel hypocholesterolemic peptides
derived from bovine milk β-lactoglobulin", Biochemical and Biophysical
Research Communications, vol. 218, pp. 11-17, 2001.
[29] H. Korhonen, "Technology options for new nutritional concepts",
International Journal of Dairy Technology, vol. 55, pp. 79-88, 2002.
[30] R. Mehra, and P.M. Kelly, "Whey protein fraction at ion using cascade
membrane filtration", IDF Bulletin, vol. 389, pp. 40-44, 2004.
[31] A. Tolkach and U. Kulozik, "Fractionation of whey proteins and
peptides by means of membrane techniques in connection with chemical
and physical pretreatments", IDF Bulletin, vol. 389, vol. 20-23, 2004.
[32] K. DeSilva, R. Stockmann and G.W. Smithers, "Isolation procedures for
functional dairy components-novel approaches to meeting the
challenges", Australian Journal of Dairy Technology, vol. 58, pp. 148-
152, 2003.
[33] H. Korhonen, A. Pihlanto-Leppala, P. Rantamaki and T. Tupasela,
"Impact of processing on bioactive proteins and peptides", Trends in
Food Science and Technology, vol. 9, pp. 307-319, 1998.
[34] R. OÔÇÿDonnell, J.W. Holland, H.C. Deeth and P. Alewood, "Milk
proteomics", International Dairy Journal, vol. 14, pp. 1013-1023, 2004.
[1] F. Tidona, A. Criscione, A.M. Guastella, A. Zuccaro, S. Bordonaro and
D. Marletta, "Bioactive peptides in dairy products", Ital. J. Anim. Sci.,
vol. 8, pp. 315-340, 2009.
[2] E. Minagawa, S. Kaminogawa, F. Tsukasaki and K. Yamauchi,
"Deittering mechanism in bitter peptides of enzymatic hydrolysates from
milk casein by aminopeptidase", T. J. Food Sci., vol. 54, pp. 1225-1229,
1989.
[3] K.D. Lee and J.J. Warthesen, "Preparative Methods of Isolating Bitter
Peptides from Cheddar Cheese", J. Agricult. Food Chem., vol. 44, pp.
1058-1063, 1995.
[4] A.J. Cliffe and B.A. Law, "Peptide composition of enzyme-treated
Cheddar cheese slurries determined by reverse phase high performance
liquid chromatography", Food Chem., vol. 36, pp. 73-80, 1990.
[5] G.E. Vegarud and T. Langsrud, "The level of bitterness and solubility of
hydrolysates produced by controlled proteolysis of caseins", J. Dairy
Res., vol. 56, pp. 375-379, 1989.
[6] M.A. Matin, M. Monnai and H. Otani, "Isolation and characterization of
a cytotoxic pentapeptide -casecidin, from bovine -casein digested
with bovine trypsin", J. Animal Sci., vol. 71, pp. 197-207, 2000.
[7] S.A. Adibi, "The oligopeptide transporter (PEPT1) in human intestine:
biology and function", Gastroenterology, vol. 113, pp. 332-340, 1997.
[8] S. Adachi, Y. Kimura, K. Murakami, R. Matsuno and H. Yokogoshi,
"Separation of peptide groups with definite characteristics from
enzymatic protein hydrolysate", Agric. Biol. Chem., vol. 55, pp. 925-
932, 1991.
[9] A. Host and S. Halken, "Hypoallergenic formulas - when, to whom and
how long: after more then 15 years we know the right indication",
Allergy, vol. 59, pp. 45-52, 2004.
[10] V. Vermeirssen, J. Van Camp and W. Verstraete, "Bioavailability of
angiotensin I converting enzyme inhibitory peptides", British Journal of
Nutrition, vol. 92, pp. 357-366, 2004.
[11] M. Gobetti, F. Minervini and C.G. Rizzello, "Angiotensin I-convertingenzyme-
inhibitory and antimicrobial bioactive peptides", International
Journal of Dairy Technology, vol. 57, pp. 173-188, 2004.
[12] S.V. Silva and F.X. Malcata, "Caseins as source of bioactive peptides",
International Dairy Journal, vol. 15, pp. 1-5, 2005.
[13] D.A. Clare and H.E. Swaisgood, "Bioactive milk peptides: A
prospectus", Journal of Dairy Science, vol. 83, pp. 1187-1195, 2000.
[14] M. Gobbetti, L. Stepaniak, M. De Angelis, A. Corsetti and R. Di Cagno,
"Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and
Signiicance in Dairy Processing", Crit. Rev. Food Sci. Nutr., vol. 42, pp.
223-239, 2002.
[15] E. Schlimme and H. Meisel, "Bioactive peptides derived from milk
proteins. Structural, physiological and analytical aspects", Die
NMahrung, vol. 39, pp. 1-29, 1995.
[16] H. Korhonen and A. Pihlanto, "Food-derived bioactive peptidesÔÇö
opportunities for designing future foods", Current Pharmaceutical
Design, vol. 9, pp. 1297-1308, 2001.
[17] H. Korhonen and A. Pihlanto, A., "Milk-derived bioactive peptides:
formation and prospects for health promotion" in Handbook of
functional dairy products. Functional foods and nutraceuticals, C.
Shortt and J. OÔÇÿBrien Eds. CRC Press: Boca Raton, Florida, USA, 2004,
pp. 109-124.
[18] C. Matar, J.G. LeBlanc, L. Martin and G. Perdig├│n, "Biologically active
peptides released in fermented milk: Role and functions", in Handbook
of fermented functional foods. Functional foods and nutraceuticals, E.R.
Farnworth, Ed. CRC Press: Boca Raton, Florida, USA, 2003, pp. 177-
201.
[19] Y. Nakamura, N. Yamamoto, K. Sakai and T. Takano,
"Antihypertensive effect of sour milk and peptides isolated from it that
are inhibitors to angiotensin I-converting enzyme", Journal of Dairy
Science, vol. 78, pp. 1253-1257, 1995.
[20] I. Hata, J. Ueda and H. Otani, "Immuno stimulatory action of a
commercially available casein phosphopeptide preparation CPP-III, in
cell cultures", Milchwissenschaft, vol. 54, pp. 3-7, 1999.
[21] R.J. Fitzgerald, B.A Murray and D.J. Walsh, "Hypotensive peptides
from milk proteins", Journal of Nutrition, vol. 134, pp. 980S-988S,
2004.
[22] H. Korhonen and A. Pihlanto, "Food-derived bioactive peptidesÔÇö
opportunities for designing future foods", Curr. Pharm. Design, vol. 9,
pp. 1297-1308, 2003.
[23] W. Bellamy, M. Takase, K. Yamauchi, H. Wakabayashi, K. Kawase and
M. Tomita, "Identification of the bactericidal domain of lactoferrin",
Biochimica et Biophysica Acta, vol. 1121, pp. 130-136, 1992.
[24] E. Lahov and W. Regelson, "Antibacterial and immunostimulating
casein-derived substances from milk: casecidin, isracidin peptides",
Food Chemical Toxicology, vol. 34, pp. 131-145, 1996.
[25] I. Recio and S. Visser, "Two ion-exchange methods for the isolation of
antibacterial peptides from lactoferrinÔÇöin situ enzymatic hydrolysis on
an ion-exchange membrane", Journal of Chromatography, vol. 831, pp.
191-201, 1999.
[26] E. Smacchi and M. Gobbetti, "Peptides from several Italian cheeses
inhibitory to proteolytic enzymes of lactic acid bacteria, Pseudomonas
fluorescens ATCC 948 and to the angiotensin I-converting enzyme",
Enzyme and microbial technology, vol. 22, pp. 687-694, 1998.
[27] H. Meisel, "Overview on milk protein-derived peptides", International
Dairy Journal, vol. 8, pp. 363-373, 1998.
[28] S. Nagaoka, Y. Futamura, K. Miwa, T. Awano, K. Yamauchi and Y.
Kanamaru, "Identification of novel hypocholesterolemic peptides
derived from bovine milk β-lactoglobulin", Biochemical and Biophysical
Research Communications, vol. 218, pp. 11-17, 2001.
[29] H. Korhonen, "Technology options for new nutritional concepts",
International Journal of Dairy Technology, vol. 55, pp. 79-88, 2002.
[30] R. Mehra, and P.M. Kelly, "Whey protein fraction at ion using cascade
membrane filtration", IDF Bulletin, vol. 389, pp. 40-44, 2004.
[31] A. Tolkach and U. Kulozik, "Fractionation of whey proteins and
peptides by means of membrane techniques in connection with chemical
and physical pretreatments", IDF Bulletin, vol. 389, vol. 20-23, 2004.
[32] K. DeSilva, R. Stockmann and G.W. Smithers, "Isolation procedures for
functional dairy components-novel approaches to meeting the
challenges", Australian Journal of Dairy Technology, vol. 58, pp. 148-
152, 2003.
[33] H. Korhonen, A. Pihlanto-Leppala, P. Rantamaki and T. Tupasela,
"Impact of processing on bioactive proteins and peptides", Trends in
Food Science and Technology, vol. 9, pp. 307-319, 1998.
[34] R. OÔÇÿDonnell, J.W. Holland, H.C. Deeth and P. Alewood, "Milk
proteomics", International Dairy Journal, vol. 14, pp. 1013-1023, 2004.
@article{"International Journal of Biological, Life and Agricultural Sciences:62950", author = "Bahareh Hajirostamloo", title = "Bioactive Component in Milk and Dairy Product", abstract = "Recent research has shown that milk proteins can
yield bioactive peptides with opioid, mineral binding,
cytomodulatory, antihypertensive, immunostimulating, antimicrobial
and antioxidative activity in the human body. Bioactive peptides are
encrypted in milk proteins and are only released by enzymatic
hydrolysis in vivo during gastrointestinal digestion, food processing
or by microbial enzymes in fermented products. At present
significant research is being undertaken on the health effects of
bioactive peptides. A variety of naturally formed bioactive peptides
have been found in fermented dairy products, such as yoghurt, sour
milk and cheese. In particular, antihypertensive peptides have been
identified in fermented milks, whey and ripened cheese. Some of
these peptides have been commercialized in the form of fermented
milks. Bioactive peptides have the potential to be used in the
formulation of health-enhancing nutraceuticals, and as potent drugs
with well defined pharmacological effects.", keywords = "Milk protein, Bioactive peptides, Health effects,Dairy product.", volume = "4", number = "12", pages = "926-5", }
