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Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

文献类型： 外文期刊

作者： Ali, Md Aslam 1 ; Kamal, Md Mostafa 2 ; Rahman, Md Hafizur 3 ; Siddiqui, Md Nurealam 4 ; Haque, Md Azizul 5 ; Saha, 1 ;

作者机构： 1.Bangabandhu Sheikh Mujibur Rahman Agr Univ, Dept Agroproc, Gazipur 1706, Bangladesh

2.Hajee Mohammad Danesh Sci & Technol Univ, Dept Food Proc & Preservat, Dinajpur 5200, Bangladesh

3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Beijing, Peoples R China

4.Bangabandhu Sheikh Mujibur Rahman Agr Univ, Dept Biochem & Mol Biol, Gazipur 1706, Bangladesh

5.Free Univ Bozen Bolzano, Fac Sci & Technol, Piazza Univ 1, I-39100 Bolzano, Italy

6.Bangabandhu Sheikh Mujibur Rahman Agr Univ, Dept Agr Engn, Gazipur 1706, Bangladesh

关键词： Milk; Fermented dairy products; Bioactive peptides; Probiotics; Natural antioxidants; Lactic acid bacteria

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：1.946； 五年影响因子：2.705 ）

ISSN： 0022-1155

年卷期：

页码：

收录情况： SCI

摘要： Milk is an incredibly healthy food world-wide. However, the 'lactase deficient' individuals cannot digest milk's carbohydrate lactose. A large part of the world population is depriving of highly beneficial milk proteins like casein, lactoalbumin, lactoglobulin, etc. due to lactose intolerance. Production of functional foods and bioactive peptides from milk with natural antioxidants and the addition of probiotics could be the best alternative to extend the use of milk functionalities. Among different probiotics, the lactic acid bacteria (LAB) like Lactobacillus delbrueckii sub sp. bulgaricus, Streptococcus thermophilus and some species of Bifidobacteria and their metabolites (paraprobiotics and postbiotics) have been given more preference to add in milk-derived functional foods. These species are generally considered as heat-tolerant, highly proteolytic, and peptidolytic towards milk proteins and they liberate smaller molecules of bioactive peptides during fermentation and other processes that stimulate the enzyme lactase to help people in digestion of milk carbohydrate lactose. Moreover, the incorporation of natural antioxidants in yoghurt and other dairy products prevents the rancidity of milk fat. The level of bioactive peptides produced in milk-derived functional foods can be determined by capillary zone electrophoresis, mass spectrometry, fractionation, and other modern assessment techniques. Commercial production of functional probiotic products with bioactive peptides could significantly contribute to reduce milk spoilage, enhance health benefits as well as the growth of the agro-processing industry.

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