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Crit Rev Food Sci Nutr. 2018 Mar 24;58(5):726-740. doi: 10.1080/10408398.2016.1217825. Epub 2017 Jul 11.

Antioxidative and antibacterial peptides derived from bovine milk proteins.

Author information

1
a Advanced Food Systems Research Unit , College of Health and Biomedicine.
2
b Advanced Food Systems Research Unit , College of Engineering and Science, Victoria University, Werribee Campus , Melbourne , Victoria , Australia.

Abstract

The search for alternative preservatives is on the rise due to safety issues linked with the application of synthetic antioxidants and the extensive increase in bacterial resistance to several conventional antibiotics. Therefore, the quest for finding suitable alternatives including bioactive peptides has received attention. This article reports a comprehensive insight concerning antioxidative and antibacterial peptides derived from milk proteins, a prolific source of peptides having various bioactivities. Caseins and whey proteins have also been evaluated for antioxidative and antibacterial potential using the BIOPEP database. A notable number of potentially active peptides are present in milk proteins. Technological approaches are here reported for the production of these peptides. The findings of this review show potentiality of utilizing dairy derived antioxidative and antibacterial peptides in the development of a superior alternative to the current generation of preservatives and therapeutic agents, as well as a functional ingredient in dietetic or pharmaceutical applications.

KEYWORDS:

Caseins; antioxidant and antibacterial activities; bioactive peptides; bioavailability; whey proteins

PMID:
27558592
DOI:
10.1080/10408398.2016.1217825
[Indexed for MEDLINE]

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