Department of Food Science, Aarhus University, Aarhus, Denmark.
Nutrition Program, College of Health, Oregon State University, Corvallis, Oregon, USA.
Crit Rev Food Sci Nutr. 2024 Nov;64(31):11510-11529. doi: 10.1080/10408398.2023.2240396. Epub 2023 Jul 28.
Partial digestion of milk proteins leads to the formation of numerous bioactive peptides. Previously, our research team thoroughly examined the decades of existing literature on milk bioactive peptides across species to construct the milk bioactive peptide database (MBPDB). Herein, we provide a comprehensive update to the data within the MBPDB and a review of the current state of research for each functional category from to animal and clinical studies, including angiotensin-converting enzyme (ACE)-inhibitory, antimicrobial, antioxidant, dipeptidyl peptidase (DPP)-IV inhibitory, opioid, anti-inflammatory, immunomodulatory, calcium absorption and bone health and anticancer activity. This information will help drive future research on the bioactivities of milk peptides.
牛奶蛋白的部分消化会导致形成许多生物活性肽。此前，我们的研究团队彻底研究了跨越物种的牛奶生物活性肽的数十年现有文献，以构建牛奶生物活性肽数据库（MBPDB）。在此，我们对 MBPDB 中的数据进行了全面更新，并对每个功能类别（从动物和临床研究到 ACE 抑制、抗菌、抗氧化、二肽基肽酶（DPP）-IV 抑制、阿片样、抗炎、免疫调节、钙吸收和骨骼健康和抗癌活性）的研究现状进行了综述。这些信息将有助于推动对牛奶肽生物活性的未来研究。
