Formation of Bioactive Peptides in Dairy Products and Functional Properties

Bioactive peptides are defined as specific protein fragments having positive impact on body functions and health. Milk proteins are known as rich source of bioactive peptides. Biologically active peptides can be produced from milk by enzymatic hydrolysis of digestive enzymes, fermentation of milk with proteolytic starter cultures and proteolysis by enzymes. The peptides released from main protein molecule in dairy products, can function as a hormone-like regulatory component in the body and can show various biological activities such as antihypertensive, antioxidative, opioid, antimicrobial and immune regulation effect in the body depending on the amino acid size and content. Angiotensin converting enzyme (ACE) inhibitor peptides known as antihypertensive peptides are the most studied subjects. Milk-derived peptide fractions can also prevent some chronic heart diseases such as arteriosclerosis and phlebolite; by binding free radicals and by oxidative stress-inhibiting action. In this review, the formation of bioactive peptides and their functional properties in dairy products are evaluated