Centro de Biotecnologia e Quimica Fina (CBQF)/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal.
J Dairy Sci. 2010 Feb;93(2):437-55. doi: 10.3168/jds.2009-2566.
Processing of whey proteins yields several bioactive peptides that can trigger physiological effects in the human body: on the nervous system via their opiate and ileum-contracting activities; on the cardiovascular system via their antithrombotic and antihypertensive activities; on the immune system via their antimicrobial and antiviral activities; and on the nutrition system via their digestibility and hypocholesterolemic effects. The specific physiological effects, as well the mechanisms by which they are achieved and the stabilities of the peptides obtained from various whey fractions during their gastrointestinal route, are specifically discussed in this review.
乳清蛋白的加工可产生多种具有生物活性的肽，这些肽可在人体内引发生理效应：通过其阿片样和回肠收缩活性作用于神经系统；通过其抗血栓和降血压活性作用于心血管系统；通过其抗菌和抗病毒活性作用于免疫系统；通过其消化率和降胆固醇作用于营养系统。本文详细讨论了这些肽的特定生理作用、实现机制以及在胃肠道途径中从各种乳清部分获得的肽的稳定性。
