Review: Production and functionality of active peptides from milk

Area of Science:

• Food Science and Technology
• Biochemistry
• Nutraceuticals

Background:

• Bioactive peptides from milk proteins, including casein, are gaining research interest for their health benefits.
• Milk whey, a byproduct of cheese production, is an emerging source for isolating these active peptides.
• These peptides are recognized for their positive impact on bodily functions and potential use in functional foods and pharmaceuticals.

Purpose of the Study:

• To review the production and biological activities of major milk-derived peptides.
• To analyze methods for determining biological activities, separating bioactive peptides, and identifying their structures.
• To summarize findings from animal and human trials and identify future research needs.

Main Methods:

• Literature review of existing research on milk peptide production and bioactivity.
• Analysis of methodologies for peptide separation, structure identification, and biological activity assessment.
• Compilation and review of data from preclinical and clinical studies.

Main Results:

• Milk proteins are a viable source of bioactive peptides with diverse physiological effects.
• Established methods exist for peptide isolation, characterization, and activity testing.
• Previous studies demonstrate potential health benefits in animal and human trials.

Conclusions:

• Milk-derived bioactive peptides hold significant potential for applications in functional foods and pharmaceutical formulations.
• Further research is essential for optimizing industrial-scale production and separation processes.
• Emphasis on rigorous preclinical studies is recommended to ensure consistent and reproducible validation of observed effects by multiple research groups.