Bioactive Peptides Related to Dairy Products

Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions and may ultimately influence health. Food proteins can exert a physiological action and physico-chemical properties remarkably change after degradation and, consequently, some oligopeptides may play an important role in determining the rheological characteristics of a food. Accordingly, opportunities have arisen to formulate food products which deliver specific health benefits, in addition to their basic nutritional value. A lot of scientific interest has focused on physiologically active peptides derived from food proteins and bovine milk and colostrum are considered the most important source of natural bioactive components, both casein and whey proteins have been found to act as precursors of bioactive peptides. Transgenic technology has been applied in these animals with the purpose of altering the properties of milk by adding a new protein or recovering the protein for other uses, such as pharmaceuticals. The release of different bioactive peptides from milk proteins through fermentation by LAB (Lactic Acid Bacteria) is now well documented. Commercially marketed products which contain bioactive peptides isolated from milk proteins are now available in many countries. It is interesting to applications of bioactive peptides, which claim to deliver stress-relieving effects and improve athletic performance and recovery from physical exercise.