Bioactive Component In Milk And Dairy Product

Autor: Bahareh Hajirostamloo
Jazyk: angličtina
Rok vydání: 2010
Předmět:
DOI: 10.5281/zenodo.1082068
Popis: 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.
{"references":["F. Tidona, A. Criscione, A.M. Guastella, A. Zuccaro, S. Bordonaro and\nD. Marletta, \"Bioactive peptides in dairy products\", Ital. J. Anim. Sci.,\nvol. 8, pp. 315-340, 2009.","E. Minagawa, S. Kaminogawa, F. Tsukasaki and K. Yamauchi,\n\"Deittering mechanism in bitter peptides of enzymatic hydrolysates from\nmilk casein by aminopeptidase\", T. J. Food Sci., vol. 54, pp. 1225-1229,\n1989.","K.D. Lee and J.J. Warthesen, \"Preparative Methods of Isolating Bitter\nPeptides from Cheddar Cheese\", J. Agricult. Food Chem., vol. 44, pp.\n1058-1063, 1995.","A.J. Cliffe and B.A. Law, \"Peptide composition of enzyme-treated\nCheddar cheese slurries determined by reverse phase high performance\nliquid chromatography\", Food Chem., vol. 36, pp. 73-80, 1990.","G.E. Vegarud and T. Langsrud, \"The level of bitterness and solubility of\nhydrolysates produced by controlled proteolysis of caseins\", J. Dairy\nRes., vol. 56, pp. 375-379, 1989.","M.A. Matin, M. Monnai and H. Otani, \"Isolation and characterization of\na cytotoxic pentapeptide -casecidin, from bovine -casein digested\nwith bovine trypsin\", J. Animal Sci., vol. 71, pp. 197-207, 2000.","S.A. Adibi, \"The oligopeptide transporter (PEPT1) in human intestine:\nbiology and function\", Gastroenterology, vol. 113, pp. 332-340, 1997.","S. Adachi, Y. Kimura, K. Murakami, R. Matsuno and H. Yokogoshi,\n\"Separation of peptide groups with definite characteristics from\nenzymatic protein hydrolysate\", Agric. Biol. Chem., vol. 55, pp. 925-\n932, 1991.","A. Host and S. Halken, \"Hypoallergenic formulas - when, to whom and\nhow long: after more then 15 years we know the right indication\",\nAllergy, vol. 59, pp. 45-52, 2004.\n[10] V. Vermeirssen, J. Van Camp and W. Verstraete, \"Bioavailability of\nangiotensin I converting enzyme inhibitory peptides\", British Journal of\nNutrition, vol. 92, pp. 357-366, 2004.\n[11] M. Gobetti, F. Minervini and C.G. Rizzello, \"Angiotensin I-convertingenzyme-\ninhibitory and antimicrobial bioactive peptides\", International\nJournal of Dairy Technology, vol. 57, pp. 173-188, 2004.\n[12] S.V. Silva and F.X. Malcata, \"Caseins as source of bioactive peptides\",\nInternational Dairy Journal, vol. 15, pp. 1-5, 2005.\n[13] D.A. Clare and H.E. Swaisgood, \"Bioactive milk peptides: A\nprospectus\", Journal of Dairy Science, vol. 83, pp. 1187-1195, 2000.\n[14] M. Gobbetti, L. Stepaniak, M. De Angelis, A. Corsetti and R. Di Cagno,\n\"Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and\nSigniicance in Dairy Processing\", Crit. Rev. Food Sci. Nutr., vol. 42, pp.\n223-239, 2002.\n[15] E. Schlimme and H. Meisel, \"Bioactive peptides derived from milk\nproteins. Structural, physiological and analytical aspects\", Die\nNMahrung, vol. 39, pp. 1-29, 1995.\n[16] H. Korhonen and A. Pihlanto, \"Food-derived bioactive peptidesÔÇö\nopportunities for designing future foods\", Current Pharmaceutical\nDesign, vol. 9, pp. 1297-1308, 2001.\n[17] H. Korhonen and A. Pihlanto, A., \"Milk-derived bioactive peptides:\nformation and prospects for health promotion\" in Handbook of\nfunctional dairy products. Functional foods and nutraceuticals, C.\nShortt and J. OÔÇÿBrien Eds. CRC Press: Boca Raton, Florida, USA, 2004,\npp. 109-124.\n[18] C. Matar, J.G. LeBlanc, L. Martin and G. Perdig├│n, \"Biologically active\npeptides released in fermented milk: Role and functions\", in Handbook\nof fermented functional foods. Functional foods and nutraceuticals, E.R.\nFarnworth, Ed. CRC Press: Boca Raton, Florida, USA, 2003, pp. 177-\n201.\n[19] Y. Nakamura, N. Yamamoto, K. Sakai and T. Takano,\n\"Antihypertensive effect of sour milk and peptides isolated from it that\nare inhibitors to angiotensin I-converting enzyme\", Journal of Dairy\nScience, vol. 78, pp. 1253-1257, 1995.\n[20] I. Hata, J. Ueda and H. Otani, \"Immuno stimulatory action of a\ncommercially available casein phosphopeptide preparation CPP-III, in\ncell cultures\", Milchwissenschaft, vol. 54, pp. 3-7, 1999.\n[21] R.J. Fitzgerald, B.A Murray and D.J. Walsh, \"Hypotensive peptides\nfrom milk proteins\", Journal of Nutrition, vol. 134, pp. 980S-988S,\n2004.\n[22] H. Korhonen and A. Pihlanto, \"Food-derived bioactive peptidesÔÇö\nopportunities for designing future foods\", Curr. Pharm. Design, vol. 9,\npp. 1297-1308, 2003.\n[23] W. Bellamy, M. Takase, K. Yamauchi, H. Wakabayashi, K. Kawase and\nM. Tomita, \"Identification of the bactericidal domain of lactoferrin\",\nBiochimica et Biophysica Acta, vol. 1121, pp. 130-136, 1992.\n[24] E. Lahov and W. Regelson, \"Antibacterial and immunostimulating\ncasein-derived substances from milk: casecidin, isracidin peptides\",\nFood Chemical Toxicology, vol. 34, pp. 131-145, 1996.\n[25] I. Recio and S. Visser, \"Two ion-exchange methods for the isolation of\nantibacterial peptides from lactoferrinÔÇöin situ enzymatic hydrolysis on\nan ion-exchange membrane\", Journal of Chromatography, vol. 831, pp.\n191-201, 1999.\n[26] E. Smacchi and M. Gobbetti, \"Peptides from several Italian cheeses\ninhibitory to proteolytic enzymes of lactic acid bacteria, Pseudomonas\nfluorescens ATCC 948 and to the angiotensin I-converting enzyme\",\nEnzyme and microbial technology, vol. 22, pp. 687-694, 1998.\n[27] H. Meisel, \"Overview on milk protein-derived peptides\", International\nDairy Journal, vol. 8, pp. 363-373, 1998.\n[28] S. Nagaoka, Y. Futamura, K. Miwa, T. Awano, K. Yamauchi and Y.\nKanamaru, \"Identification of novel hypocholesterolemic peptides\nderived from bovine milk β-lactoglobulin\", Biochemical and Biophysical\nResearch Communications, vol. 218, pp. 11-17, 2001.\n[29] H. Korhonen, \"Technology options for new nutritional concepts\",\nInternational Journal of Dairy Technology, vol. 55, pp. 79-88, 2002.\n[30] R. Mehra, and P.M. Kelly, \"Whey protein fraction at ion using cascade\nmembrane filtration\", IDF Bulletin, vol. 389, pp. 40-44, 2004.\n[31] A. Tolkach and U. Kulozik, \"Fractionation of whey proteins and\npeptides by means of membrane techniques in connection with chemical\nand physical pretreatments\", IDF Bulletin, vol. 389, vol. 20-23, 2004.\n[32] K. DeSilva, R. Stockmann and G.W. Smithers, \"Isolation procedures for\nfunctional dairy components-novel approaches to meeting the\nchallenges\", Australian Journal of Dairy Technology, vol. 58, pp. 148-\n152, 2003.\n[33] H. Korhonen, A. Pihlanto-Leppala, P. Rantamaki and T. Tupasela,\n\"Impact of processing on bioactive proteins and peptides\", Trends in\nFood Science and Technology, vol. 9, pp. 307-319, 1998.\n[34] R. OÔÇÿDonnell, J.W. Holland, H.C. Deeth and P. Alewood, \"Milk\nproteomics\", International Dairy Journal, vol. 14, pp. 1013-1023, 2004."]}
Databáze: OpenAIRE
Externí odkaz: