Abstract:
Bioactive substances derived from food have opened a new field of research in the past decades. These are food components those play a positive role in regulating activities of human organs andhave capability to delay and alleviate the consequences of lifetime diseases. Food products with potent therapeutic capabilities besides nutrients supply are gaining popularity. Bioactive peptides are small fragments of amino acids and remain inactive in the precursor protein unless released by the action of digestive enzymes. The most common and vital source of bioactive peptides is milk protein which make up approximately 3-4% of milk. The inactive peptides in native milk protein structure, when liberated naturally or through proteolytic starters (milk fermentation), become active. After absorption, they interact with and regulate the correspondence receptors. Fermented dairy products are the best conservation of fresh milk as well as have higher nutritional values with added health benefits. Starter cultures used in dairy are proteolytic in nature. During fermentation, they cause proteolysis by hydrolyzing the peptide bonds. Cheese is one of the most popular fermented dairy products, not only nutritious, delicious, multi-purpose but also has large variety of forms, savors and textures. It is a complex mixture of peptides, fats, minerals, microflora, salt, moisture, amino acids and other components embedded in casein matrix. Casein is a milk protein containing all essential amino acids. Numerous biochemical changes occur in cheese during ripening. These changes include lipolysis, glycolysis and proteolysis. Proteolysis plays a vital role in the development of texture and flavor as well as responsible for the formation of bioactive peptides. These peptides improve immune and digestive systems, control stress and elevate mood, affect teeth, bone and heart health and are also helpful in diabetes and weight control. In short, these are anti-hypertensive, anti-microbial as well as anti-carcinogenic. However, milk peptides are yet not fully explored for their bioactivities in physiological functionsof human body.
Page(s):
220-220
DOI:
DOI not available
Published:
Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023
Keywords:
Milk
,
Proteolysis
,
therapeutic potential
,
bioactive peptides
,
Fermented products