Hayes Maria, Ross R Paul, Fitzgerald Gerald F, Stanton Catherine
Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland.
Biotechnol J. 2007 Apr;2(4):426-34. doi: 10.1002/biot.200600246.
A variety of milk-derived biologically active peptides have been shown to exert both functional and physiological roles in vitro and in vivo, and because of this are of particular interest for food science and nutrition applications. Biological activities associated with such peptides include immunomodulatory, antibacterial, anti-hypertensive and opioid-like properties. Milk proteins are recognized as a primary source of bioactive peptides, which can be encrypted within the amino acid sequence of dairy proteins, requiring proteolysis for release and activation. Fermentation of milk proteins using the proteolytic systems of lactic acid bacteria (LAB) is an attractive approach for generation of functional foods enriched in bioactive peptides given the low cost and positive nutritional image associated with fermented milk drinks and yoghurt. In this review, we discuss the exploitation of such fermentation towards the development of functional foods conferring specific health benefits to the consumer beyond basic nutrition. In particular, in Part I, we focus on the release of encrypted bioactive peptides from a range of food protein sources, as well as the use of LAB as cell factories for the de novo generation of bioactivities.
多种源自牛奶的生物活性肽已被证明在体外和体内发挥功能和生理作用，因此在食品科学和营养应用方面具有特别的吸引力。与此类肽相关的生物活性包括免疫调节、抗菌、抗高血压和类阿片样特性。牛奶蛋白被认为是生物活性肽的主要来源，这些肽可以被加密在乳制品蛋白的氨基酸序列中，需要通过蛋白水解来释放和激活。鉴于与发酵乳饮料和酸奶相关的低成本和积极的营养形象，利用乳酸菌（LAB）的蛋白水解系统对牛奶蛋白进行发酵是生产富含生物活性肽的功能性食品的一种有吸引力的方法。在这篇综述中，我们讨论了这种发酵在开发功能性食品方面的应用，这些功能性食品除了提供基本营养外，还能为消费者带来特定的健康益处。特别是在第一部分，我们重点关注从一系列食物蛋白来源中释放加密的生物活性肽，以及利用乳酸菌作为细胞工厂从头产生生物活性。
