The physiological significance of a range of bioactive peptides produced by hydrolysis of milk proteins, and found in a number of dairy products, is reviewed. Peptides considered include: opioid peptides, which have analgesic and sedative effects; casein phosphopeptides (CPP), which have anticariogenic activity and can enhance the absorption of calcium; angiotensin I converting enzyme (ACE)-inhibitory peptides, which have antihypertensive activity; immunomodulating peptides; and antithrombotic peptides. Examples of biopeptide production in dairy products are presented and include: the formation of CPP during ripening of curd cheeses (Comte and Grana Padano); formation of a potential hypotensive peptide in Parmigiano Reggiano cheese; and the production of an opioid peptide and an ACE-inhibitory peptide in fermented milk. Analytical techniques for characterizing biopeptides are discussed, together with the effects of food processing on bioavailability of these biomolecules.
Bioactive peptides in milk products / A. TIRELLI, I. De Noni, P. Resmini. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 9:2(1997), pp. 91-98.
|Titolo:||Bioactive peptides in milk products|
TIRELLI, ANTONIO GIOVANNI (Primo)
DE NONI, IVANO (Secondo)
RESMINI, PIERPAOLO (Ultimo)
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||1997|
|Appare nelle tipologie:||01 - Articolo su periodico|