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.

Bioactive peptides in milk products

A. TIRELLI
Primo
;
I. De Noni
Secondo
;
P. Resmini
Ultimo
1997

Abstract

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.
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/189127
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