Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides

Area of Science:

• Biochemistry
• Food Science
• Nutraceuticals

Background:

• Milk proteins yield bioactive peptides (BAPs) through various processes like fermentation and digestion.
• These BAPs exhibit a wide range of health benefits, including antioxidant, antimicrobial, and antihypertensive effects.
• Milk-derived BAPs are increasingly recognized for their therapeutic potential and nutritional value.

Purpose of the Study:

• To review the production methods of milk protein-derived BAPs.
• To discuss the mechanisms of action of these bioactive peptides.
• To summarize the therapeutic potentials of BAPs based on in vivo and in vitro studies.

Main Methods:

• Literature review of existing studies on milk-derived BAPs.
• Analysis of data from in vivo and in vitro research.
• Discussion of BAP production techniques (fermentation, enzymatic hydrolysis, digestion).

Main Results:

• Milk-derived BAPs demonstrate diverse bioactivities: anti-cancer, antimicrobial, antioxidant, antihypertensive, lipid-lowering, anti-diabetic, and anti-osteogenic.
• BAPs are naturally derived and have been incorporated into market products, indicating safety.
• Production methods influence BAP yield and characteristics.

Conclusions:

• Milk-derived BAPs hold significant promise as natural, health-promoting agents.
• Further human intervention trials are crucial for confirming specific functions and enhancing commercialization.
• Understanding BAP mechanisms and safety is key for developing functional foods and nutraceuticals.