a Advanced Food Systems Research Unit , College of Health and Biomedicine.
b Advanced Food Systems Research Unit , College of Engineering and Science, Victoria University, Werribee Campus , Melbourne , Victoria , Australia.
Crit Rev Food Sci Nutr. 2018 Mar 24;58(5):726-740. doi: 10.1080/10408398.2016.1217825. Epub 2017 Jul 11.
The search for alternative preservatives is on the rise due to safety issues linked with the application of synthetic antioxidants and the extensive increase in bacterial resistance to several conventional antibiotics. Therefore, the quest for finding suitable alternatives including bioactive peptides has received attention. This article reports a comprehensive insight concerning antioxidative and antibacterial peptides derived from milk proteins, a prolific source of peptides having various bioactivities. Caseins and whey proteins have also been evaluated for antioxidative and antibacterial potential using the BIOPEP database. A notable number of potentially active peptides are present in milk proteins. Technological approaches are here reported for the production of these peptides. The findings of this review show potentiality of utilizing dairy derived antioxidative and antibacterial peptides in the development of a superior alternative to the current generation of preservatives and therapeutic agents, as well as a functional ingredient in dietetic or pharmaceutical applications.
由于与合成抗氧化剂应用相关的安全问题以及细菌对几种传统抗生素的广泛耐药性增加，人们对替代防腐剂的需求不断上升。因此，寻找合适的替代品，包括生物活性肽，已经引起了关注。本文综述了源于牛奶蛋白的抗氧化肽和抗菌肽的全面研究，牛奶蛋白是具有多种生物活性肽的丰富来源。还使用 BIOPEP 数据库评估了酪蛋白和乳清蛋白的抗氧化和抗菌潜力。牛奶蛋白中存在大量具有潜在活性的肽。本文还报道了生产这些肽的技术方法。本综述的研究结果表明，利用源自乳制品的抗氧化肽和抗菌肽来开发优于当前一代防腐剂和治疗剂的替代品，以及在饮食或药物应用中的功能性成分具有潜力。
