Bioactive peptides from milk: Animal determinants and their implications in human health
Open accessAbstract
Milk is an important protein source in human diets, providing around 32 g protein/l (for bovine milk, which constitutes some 85% of global consumption). The most abundant milk proteins are α-lactalbumin, β-lactoglobulin, αs-casein, β-casein, and κ-casein. Besides their nutritional value, milk proteins play a crucial role in the processing properties of milk, such as solubility, water bonding, heat stability, renneting and foaming, among others. In addition, and most importantly for this review, these proteins are the main source of bioactive components in milk. Due to the wide range of proposed beneficial effects on human health, milk proteins are considered as potential ingredients for the production of health-promoting functional foods. However, most of the evidence for bioactive effects comes from in vitro studies, and there is a need for further research to fully evaluate the true potential of milk-derived bioactive factors. Animal genetics and animal nutrition play an important role in the relative proportions of milk proteins and could be used to manipulate the concentration of specific bioactive peptides in milk from ruminants. Unfortunately, only a few studies in the literature have focused on changes in milk bioactive peptides associated to animal genetics and animal nutrition. The knowledge described in the present review may set the basis for further research and for the development of new dairy products with healthy and beneficial properties for humans.
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Biological activity like antioxidant and ACE-inhibitory activity increases as proteolysis proceeds but only to a certain extent.
“Biological activity like antioxidant and ACE-inhibitory activity increases as proteolysis proceeds but only to a certain extent.”
From Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening (2022) · cites this paper as Vargas-Bello-Pérez et al., 2019
The Abstract identifies antioxidant milk peptides, and the Cardiovascular diseases section describes ACE-inhibitory milk peptides. The Other factors influencing milk protein composition section reports increased production of peptides with ACE-inhibitory properties when an adjunct culture is used. None of these passages says that antioxidant or ACE-inhibitory activity rises as proteolysis proceeds or that the rise stops beyond a certain extent; searches for proteolysis and ripening did not establish that pattern. Page numbers were unavailable in our copy. (LLM, conf=0.78)
Experimental — accuracy not yet measuredThe presence of active peptides that are naturally formed in cheese depends on a delicate equilibrium between their formation and their degradation by the proteolytic systems involved in cheese ripening.
“The presence of active peptides that are naturally formed in cheese depends on a delicate equilibrium between their formation and their degradation by the proteolytic systems involved in cheese ripening (Vargas-Bello-Pérez et al., 2019, Guha et al., 2021).”
From Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening (2022) · cites this paper as Vargas-Bello-Pérez et al., 2019
The 'Other factors influencing milk protein composition' section reports that cheese starter and adjunct cultures can increase production of bioactive peptides in cheese. The copy does not say that their presence depends on a balance between formation and degradation by proteolytic systems during ripening; a reference title mentions ripening, but does not establish that mechanism. (LLM, conf=0.83)
Experimental — accuracy not yet measuredGlycan chains from the glycomacropeptide region at the C-terminus of κ-casein may protect against hydrolysis by conferring hydrophilic properties and negative charge, increasing electrostatic repulsions.
“Glycan chains from the glycomacropeptide region at the C-terminus of κ-casein may protect against hydrolysis in this region because they confer hydrophilic properties and negative charge, increasing electrostatic repulsions”
From Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening (2022) · cites this paper as Vargas-Bello-Pérez et al., 2019
The Animal genetics section mentions glycosylation of milk-protein peptide chains, but does not discuss glycan chains at the C-terminus of κ-casein or protection from hydrolysis. Searches for glycomacropeptide, hydrophilicity, negative charge, and electrostatic repulsion found no passage addressing the proposed mechanism. Page numbers were unavailable in our copy. (LLM, conf=0.72)
Experimental — accuracy not yet measuredαS2-casein could be more resistant to hydrolysis due to the formation of a tetrameric structure, providing protection in some regions.
“In this sense, αS2-casein could be more resistant to hydrolysis due to the formation of a tetrameric structure, providing protection in some regions.”
From Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening (2022) · cites this paper as Vargas-Bello-Pérez et al., 2019
The Animal genetics section identifies αs2-casein as a milk protein, but does not discuss its resistance to hydrolysis. Searches for a tetrameric structure and protected regions found no passage in our copy addressing the proposed mechanism; the Cancer section instead discusses proteolytic resistance in β-casomorphins. (LLM, conf=0.76)
Experimental — accuracy not yet measured
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Cited by
Sorted by citations
Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening
Álvarez Ramos, L., Arrieta Baez, D., Dávila Ortiz, G., Carlos Ruiz Ruiz, J., & Manuel Toledo López, V. (2022) · Food Chemistry: X · doi:10.1016/j.fochx.2022.100284 · Cited by 34 · see citing works
- Authors
- Vargas-Bello-Pérez, E., Márquez-Hernández, R. I., & Hernández-Castellano, L. E.
- Affiliations
- Universidad Nacional Autónoma de México (MX)
- Aarhus University (DK)
- Corresponding author
- Hernández-Castellano, Lorenzo E.
- Venue
- Journal of Dairy Research
- Publisher
- Cambridge University Press (CUP)
- Published
- 2019-05
- Volume
- 86
- Issue
- 2
- Pages
- 136-144
- ISSN
- 0022-0299 (ISSN-L)
- 1469-7629
- OpenAlex
- W2948951493
- Cited by
- 97
- References
- 81
- Citations by year
- 2026: 12 · 2025: 9 · 2024: 13 · 2023: 12 · 2022: 19 · 2021: 15 · 2020: 16 · 2019: 1
- FWCI
- 4.22
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Dairy Research (publishedVersion)
- PubMed (publishedVersion)
- Acceda (Universidad de Las Palmas de Gran Canaria) (submittedVersion)
- Research at the University of Copenhagen (University of Copenhagen) (submittedVersion)
- Scopus (Elsevier) (submittedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Animal Diversity and Health Studies
- Keywords
- bioactive peptides, milk protein, animal genetics, animal nutrition, ruminants, alpha-lactalbumin, β-lactoglobulin, casein, in vitro bioactivity
- MeSH terms
- Animals, Cattle, Humans, Milk, Milk Proteins, Nutritive Value, Functional Food
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Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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