CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
capítulos de libros
Título:
Bioactive peptides derived from casein and whey proteins
Autor/es:
HEBERT, E.M.; SAAVEDRA, L.; FERRANTI, P.
Libro:
Biotechnology of Lactic Acid Bacteria: Novel Applications
Editorial:
Wiley-Blackwell
Referencias:
Lugar: USA; Año: 2010; p. 233 - 249
Resumen:
Milk proteins have attracted more attention in the biological and medical research community not only because of their nutrient value but as substances which constantly supply the organisms with bioactive compounds. Bioactive peptides are hidden in a latent state within the primary sequences of casein and whey proteins, requiring enzymatic proteolysis for their release. Bioactive peptides can be produced during in vivo gastrointestinal digestion or food processing. Therefore, peptides with physiological effects are largely found in fermented milks and cheeses. The proteolytic system of lactic acid bacteria used as starter cultures in the manufacture of yoghurt, fermented milks and cheeses contributes to the release of bioactive peptides or precursor thereof. Antimicrobial, immunomodulatory, antithrombotic, opioid and antioxidant activities, enhancement of mineral absorption and/or bioavailability and blood pressure-lowering effect are some of the biological activities attributed to milk-derived peptides. Certain milk-derived peptides are commercially produced and used as dietary supplements in functional foods, personal care products or drugs. The great complexity and the wide range of peptide abundance in these products severely challenge the capabilities of existing analytical methodologies. A major step forward in this field has been achieved by combining the biochemical and biological approach with the tools of proteomics technology. In this review, the most recent achievements will be presented, leading to a deeper definition of the structure-activity relationship in these complex peptide systems.