Ali Md Aslam, Kamal Md Mostafa, Rahman Md Hafizur, Siddiqui Md Nurealam, Haque Md Azizul, Saha Khokan Kumar, Rahman Md Atikur
Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh.
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh.
J Food Sci Technol. 2022 Apr;59(4):1263-1279. doi: 10.1007/s13197-021-05091-8. Epub 2021 Apr 11.
Milk is an incredibly healthy food world-wide. However, the 'lactase deficient' individuals cannot digest milk's carbohydrate lactose. A large part of the world population is depriving of highly beneficial milk proteins like casein, lactoalbumin, lactoglobulin, etc. due to lactose intolerance. Production of functional foods and bioactive peptides from milk with natural antioxidants and the addition of probiotics could be the best alternative to extend the use of milk functionalities. Among different probiotics, the lactic acid bacteria (LAB) like sub sp. , and some species of and their metabolites (paraprobiotics and postbiotics) have been given more preference to add in milk-derived functional foods. These species are generally considered as heat-tolerant, highly proteolytic, and peptidolytic towards milk proteins and they liberate smaller molecules of bioactive peptides during fermentation and other processes that stimulate the enzyme lactase to help people in digestion of milk carbohydrate lactose. Moreover, the incorporation of natural antioxidants in yoghurt and other dairy products prevents the rancidity of milk fat. The level of bioactive peptides produced in milk-derived functional foods can be determined by capillary zone electrophoresis, mass spectrometry, fractionation, and other modern assessment techniques. Commercial production of functional probiotic products with bioactive peptides could significantly contribute to reduce milk spoilage, enhance health benefits as well as the growth of the agro-processing industry.
在全球范围内，牛奶是一种极其健康的食物。然而，“乳糖不耐受”个体无法消化牛奶中的碳水化合物乳糖。由于乳糖不耐受，世界上很大一部分人口无法摄取酪蛋白、乳白蛋白、乳球蛋白等极具益处的牛奶蛋白。利用牛奶生产具有天然抗氧化剂的功能性食品和生物活性肽，并添加益生菌，可能是扩展牛奶功能用途的最佳替代方案。在不同的益生菌中，诸如亚种、以及某些种属及其代谢产物（副益生菌和后生元）等乳酸菌，在添加到牛奶衍生的功能性食品中时更受青睐。这些菌种通常被认为耐热性强，对牛奶蛋白具有高度蛋白水解和肽水解能力，并且在发酵及其他过程中会释放出较小的生物活性肽分子，这些分子会刺激乳糖酶，帮助人们消化牛奶中的碳水化合物乳糖。此外，在酸奶和其他乳制品中添加天然抗氧化剂可防止乳脂肪酸败。牛奶衍生的功能性食品中产生的生物活性肽水平可通过毛细管区带电泳、质谱分析、分级分离及其他现代评估技术来测定。商业化生产含有生物活性肽的功能性益生菌产品，可显著有助于减少牛奶变质、增强健康益处以及促进农产品加工业的发展。
