Bioactive Peptides; Physiological Benefits and Commercial Applications

Abstract

Milk and milk related products are strongly considered as rich source of bioactive peptides which have potential to be used as ingredients in nutraceutical foods. Dairy peptides play a key role to increase the antioxidant efficiency in multiplication order. These health promoting components have beneficial effects on health as antioxidant, antimicrobial, antihypertensive, anticancer etc. Enzymatic hydrolysis action can easily produce peptides during gastrointestinal digestion that can be facilitated by utilization of fermented dairy products like cheese, sour milk and yogurt. Milk related bioactive peptides are getting attention in context of commercial interest. On commercial scale, emerging techniques e.g. chromatography and membrane separation are applied in the production of milk derived bioactive peptides. In industries, to produce such ingredients, techniques like ultrafiltration and nanofiltration are also employed. Production of such type of peptides from high protein raw material can be uplifted to commercial level using controlled fermentation with LAB in bioreactor. In future, isolation of peptides from microbial strains recombined technology and production of explicit strains are likely to be employed.