Affiliations: Federal Research Centre for Nutrition and Food –
Location Kiel, Institute for Dairy Chemistry and Technology, P.O. Box 6069,
D-24121 Kiel, Germany. Tel.: +49 431 609 2250; Fax: +49 431 609 2300; E-mail:
[email protected]
Abstract: Many bioactivities of milk are latent in that they are inactive
within the protein sequence, requiring enzymatic proteolysis for release of
bioactive peptides from milk proteins precursors. Bioactivities of peptides
encrypted in major milk proteins are latent until released and activated, e.g.
during gastrointestinal digestion or food processing. Bioactive peptides can be
produced in vivo following intake of milk proteins, and the proteolytic system
of bacterial species used in the production of fermented milk products and
cheese can contribute to the liberation of bioactive peptides or precursors
thereof. Activated peptides are potential modulators of various regulatory
processes in the living system: immunomodulatory peptides stimulate the
activities of cells of the immune system and several cytomodulatory peptides
inhibit cancer cell growth, antimicrobial peptides kill sensitive
microorganisms, angiotensin-I-converting enzyme (ACE)-inhibitory peptides exert
an hypotensive effect, opioid peptides are opioid receptor ligands which can
modulate absorption processes in the intestinal tract, mineral binding peptides
may function as carriers for different minerals, especially calcium. Many
milk-derived peptides reveal multifunctional properties, i.e. specific peptide
sequences having two or more different biological activities have been
reported. Milk protein-derived bioactive peptides are claimed to be health
enhancing components that can be used to reduce the risk of disease or to
enhance a certain physiological function.
