Bioactive milk proteins and peptides: From science to functional applications

Abstract

Milk proteins are known for their high nutritive value and diverse functional properties. Beyond these functions, milk proteins have attracted growing scientific and commercial interest as a source of biologically active molecules. Such proteins are found both in casein and whey protein fractions and can be enriched and purified industrially. The best characterised whey-based bioactive proteins include immunoglobulins, lactoferrin, lactoperoxidase and growth factors. The native milk proteins exhibit a wide range of biological activities that influence the digestive function, metabolic responses to absorbed nutrients, growth and development of organs and disease resistance. Whey-derived proteins, in particular, have proven beneficial in reduction of the risks of many chronic human diseases reflected by the metabolic syndrome. To this end, commercial applications are now being developed extensively. Other applications include preservation of foodstuffs and prevention of infectious diseases in humans and domestic animals. Over the past decade, a great number of peptides with specific bioactivities have been identified in major milk proteins. Such peptides can be liberated during gastrointestinal digestion or fermentation of milk by starter cultures. The efficacy of a few peptides has been established in animal and human studies and a number of commercial products have been launched on global markets. The great potential of bioactive milk peptides in promotion of human health has been realised and more commercial products are envisaged.