Whey Proteins and Bioactive Peptides: Advances in Production, Selection and Bioactivity Profiling

Area of Science:

• Food Science and Technology
• Biochemistry
• Nutritional Science

Background:

• Whey protein (WP) constitutes 18-20% of milk nitrogen and was once considered dairy waste.
• WP is now recognized as a rich source of bioactive components with significant nutritional and functional value.
• Increasing interest in WP applications spans nutrition, food industry, and pharmaceuticals due to its beneficial properties.

Purpose of the Study:

• To provide an overview of current and emerging methods for whey peptide (WP) production and selection.
• To explore the bioactivity profiling and potential therapeutic targets of WP-derived bioactive peptides (BAPs).
• To present recent legislative updates concerning commercialized WP-based products.

Main Methods:

• Review of existing process technologies and biotechnological methods for WP recovery and BAP conversion.
• Exploration of in silico approaches for developing novel food ingredients and therapeutic agents.
• Analysis of bioactivity profiling and identification of potential therapeutic targets for BAPs.

Main Results:

• WPs contain immunoglobulins and proteins rich in essential amino acids, yielding peptides with diverse biological activities.
• These bioactive peptides (BAPs) exhibit antimicrobial, antihypertensive, anticancer, antioxidant, and immunomodulatory properties.
• WP also possesses valuable technological properties like gelling, water binding, emulsification, and foaming.

Conclusions:

• Whey peptides offer a versatile source for developing functional foods, nutritional supplements, and therapeutic agents.
• Advanced methods, including in silico approaches, are crucial for optimizing BAP production and application.
• Understanding WP bioactivity and adhering to regulatory frameworks are key for commercial success.