Faculty of Food Technology, University of Applied Science, Fulda, Germany.
Food Funct. 2013 Feb;4(2):185-99. doi: 10.1039/c2fo30153a.
The demand for health-promoting food ingredients rises within an increasing market worldwide. Different milks fermented with bacteria, yeasts, moulds or enzymes from animal, plant and microbial sources offer a broad range of possibilities to cover different health aspects with new bioactive components. By the fermentation process interesting ingredients are enriched and released from the matrix, like lactoferrin, micro-nutrients, CLA and sphingolipids or synthesized, such as exo-polysaccharides and bioactive peptides. In particular, milk derived bioactive peptides exert several important health-promoting activities, such as anti-hypertensive, anti-microbial, anti-oxidative, immune-modulatory, opioid and mineral-binding properties. Milk-fermentation processes with probiotic bacteria synergistically combine health supporting bacterial and milk ingredient aspects which include new therapeutic solutions concerning hypercholesterolemia, carcinogenic intoxications, treatment of diarrhea, reduction of intestine pathogens, and supporting natural immune defense. Especially, milk-proteins and associated bioactive peptides released during microbial or enzymatic fermentation of milk offer a broad spectrum of new functional properties, for instance anti-hypertensive, anti-microbial, anti-oxidative, immuno-modulatory, opioid and mineral-binding properties. This review aimed at discussing recent research activities on physiological purposes and technical process aspects of functional components from fermented milk with a specific focus on biofunctional peptides released from fermented milk proteins.
随着全球市场的不断增长，人们对促进健康的食品成分的需求也在不断增加。不同的奶类经细菌、酵母、霉菌或动物、植物和微生物来源的酶发酵后，提供了广泛的可能性，可以用新的生物活性成分来满足不同的健康需求。通过发酵过程，有趣的成分从基质中被富集和释放出来，如乳铁蛋白、微量营养素、CLA 和鞘脂类，或者被合成，如外多糖和生物活性肽。特别是，乳源生物活性肽具有多种重要的促进健康的活性，如降血压、抗菌、抗氧化、免疫调节、阿片样和矿物质结合特性。益生菌细菌与牛奶发酵协同结合了支持健康的细菌和牛奶成分方面，包括针对高胆固醇血症、致癌中毒、腹泻治疗、减少肠道病原体和支持天然免疫防御的新治疗解决方案。特别是，在牛奶的微生物或酶发酵过程中释放的牛奶蛋白和相关的生物活性肽提供了广泛的新功能特性，例如降血压、抗菌、抗氧化、免疫调节、阿片样和矿物质结合特性。本文旨在讨论发酵乳中功能性成分的生理作用和工艺过程方面的最新研究进展，特别关注从发酵乳蛋白中释放的生物功能肽。
