Physiological, chemical and technological aspects of milk-protein-derived peptides with antihypertensive and ACE-inhibitory activity

Physiological, chemical and technological aspects of milk-protein-derived peptides with... Among the bioactive peptides derived from milk proteins, those with blood pressure-lowering effects are receiving special attention due to the prevalence and importance of hypertension in the Western population. A few antihypertensive products based on milk-protein-derived peptides with clinically proven health benefits already exist. This paper reviews the current literature on milk-derived peptides with antihypertensive effects. The structure-activity characteristics of angiotensin converting enzyme (ACE) inhibitory peptides are discussed, as well as their bioavailability, potential physiological affects and the existence of mechanisms of action other than ACE inhibition. The paper also focuses on the technological aspects of the production of bioactive dairy products with antihypertensive peptides, either by fermentation with selected microorganisms or by in vitro-hydrolysis and enrichment. Finally, the stability of the peptides during production and processing is addressed, including the potential interactions with other food components and their influence on peptide bioactivity and bioavailability. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Dairy Journal Elsevier

Physiological, chemical and technological aspects of milk-protein-derived peptides with antihypertensive and ACE-inhibitory activity

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Publisher
Elsevier
Copyright
Copyright © 2006 Elsevier Ltd
ISSN
0958-6946
eISSN
1879-0143
D.O.I.
10.1016/j.idairyj.2006.06.004
Publisher site
See Article on Publisher Site

Abstract

Among the bioactive peptides derived from milk proteins, those with blood pressure-lowering effects are receiving special attention due to the prevalence and importance of hypertension in the Western population. A few antihypertensive products based on milk-protein-derived peptides with clinically proven health benefits already exist. This paper reviews the current literature on milk-derived peptides with antihypertensive effects. The structure-activity characteristics of angiotensin converting enzyme (ACE) inhibitory peptides are discussed, as well as their bioavailability, potential physiological affects and the existence of mechanisms of action other than ACE inhibition. The paper also focuses on the technological aspects of the production of bioactive dairy products with antihypertensive peptides, either by fermentation with selected microorganisms or by in vitro-hydrolysis and enrichment. Finally, the stability of the peptides during production and processing is addressed, including the potential interactions with other food components and their influence on peptide bioactivity and bioavailability.

Journal

International Dairy JournalElsevier

Published: Nov 1, 2006

References

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