Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes Original Research Article

Food proteins are sources of peptides with various biological activities, such as opioids, mineral carriers, antihypertensives, immuno-stimulants, antithrombotics and antigastrics. These bioactive peptides are generated in vivo, in vitro and during food processing. Bioactive peptides are largely found in milk, fermented milks and cheeses. Proteolytic enzymes naturally occurring in milk, and enzymes from lactic acid bacteria or from exogenous sources contribute to the generation of bioactive peptides. Dairy processing conditions such as cheese ripening are also relevant. Once produced, bioactive peptides play a significant role in cheesemaking by selectively inhibiting proteolytic enzymes of lactic acid bacteria and subsequently affecting cheese quality. Sensitivity to inhibition is highly specific: enzymes of the same biochemical class and strains of the same species differ. Bioactive peptides also inhibit dairy spoilage enzymes.