Resumo

RODRIGUEZ-HERNANDEZ, Gabriela; RENTERIA-MONTERRUBIO, Ana Luisa; RODRIGUEZ-FIGUEROA, José Carlos  e  CHAVEZ-MARTINEZ, América. Bioactive peptides in milk and their derivatives: functionality and health benefits. Ecosistemas y recur. agropecuarios [online]. 2014, vol.1, n.3, pp.281-294. ISSN 2007-901X.

Milk and dairy products are sources of highly valuable biological proteins. Some of these have biological, nutritional and functional activities in humans. In recent years, it has been reported that peptides derived from milk proteins, are able to positively influence the health of consumers. However, they do not exert any benefit beyond the contribution of nutrition when they are part of the native milk proteins, so it is necessary to subject proteins to enzymatic hydrolysis. This process can be carried out by the native milk microorganisms or by those who are inoculated during processing and by the addition of commercial enzymes during processing. Note that the hydrolytic effect is not limited to the production of dairy products, but it continues during ripening and shelf life. Also, several studies have shown that the activity of gastrointestinal enzymes is determinant in undergoing hydrolysis of milk proteins. Such that the release of the peptide, coupled the size, hydrophobicity and sequence are prerequisites to become biologically active peptides. The latter, also considered as bioactive peptides or biopeptides have recently attracted the interest of researchers because they can favorably influence the functions carried out by the immune, gastrointestinal, nervous and cardiovascular systems hence impacting the health of consumers. In this review the mechanisms by which the bioactive peptides derived from milk proteins are generated and the physiological effects the produced where addresed.

Palavras-chave : Hydrolysis; bioactive peptides; dairy proteins; health.

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