Bazı Süt Türlerindeki Biyoaktif Peptidler ve Varlıkları

Abstract

Milk proteins not only contain essential amino acids in their structure, but also they are the main source of nutrient, functional and health beneficial biologically active peptides. Bioactive peptides (BAPs) are present in protein in inactive form and released active form by heat treatment, fermentation of milk by proteolytic starter culture, digestion of milk in the gastrointestinal tract or hydrolysis by proteolytic enzymes (pepsin, trypsin and chymotrypsin, plant-derived papain, microbial-derived subtilisin, thermolysin, proteinase K and others). In recent years, interest in milk proteins and especially BAPs released from the parent protein has increased. In vivo studies have shown that these milk protein derived peptides have activity affecting digestion, immunity, circulation and nervous system. In addition, it has been found to have ACE-inhibitor, antihypertensive and antioxidative effects. Most studies have used cow milk protein to identify these peptides. However, some other studies have found that BAPs are also found in milk samples taken from other species such as sheep, goat and buffalo. The basic structure of milk proteins may vary due to genetic variations between species. Therefore, the potential activities of the resulting BAPs may also differ. In this study, some nutritional properties of BAPs, least studied animals such as sheep, goat, camel, donkey, buffalo milk and some of their BAPs and their comparison with cow 's milk are discussed.