Research progress in preparation of bioactive peptides from milk by microbial fermentation

Abstract

Abstract: Animal milk has become the main sources of bioactive peptides due to its high protein and essential amino acid content, high yield and good stability. Bioactive peptides are encrypted and inactive in parental proteins, so they must be released to show their biological activity. Depending on their amino acid composition, size, sequence, and physicochemical properties, bioactive peptides can play angiotensin converting enzyme（ACE）inhibitory, antioxidant, antibacterial, antithrombotic, or immunomodulatory roles. Microbial fermentation is a very favorable method to prepare bioactive peptides. In this paper, the research progress of the preparation of milk bioactive peptides by microbial fermentation was reviewed, the diversity of bioactive peptides caused by different microbial proteases was clarified, and the research trend of the preparation of bioactive peptides by microbial fermentation was prospected. This review provides extensive information on the preparation of milk bioactive peptides by microbial fermentation and provides a strong theoretical basis for the development and utilization of milk bioactive peptides in the future.

Key words: milk, bioactive peptide, microbial fermentation

CLC Number:

TS252.1

Xiao-Meng WU. Research progress in preparation of bioactive peptides from milk by microbial fermentation[J]. FOOD SCIENCE, 0, (): 0-0.

References

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