Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes

Food proteins are sources of peptides with various biological activities, s uch as opioids, mineral carriers, antihypertensives, immuno-stimulants, ant ithrombotics and antigastrics. These bioactive peptides are generated in vi vo, in vitro and during food processing. Bioactive peptides are largely fou nd in milk, fermented milks and cheeses. Proteolytic enzymes naturally occu rring in milk, and enzymes from lactic acid bacteria or from exogenous sour ces contribute to the generation of bioactive peptides. Dairy processing co nditions such as cheese ripening are also relevant. Once produced bioactive peptides play a significant role in cheesemaking by selectively inhibiting proteolytic enzymes of lactic acid bacteria and subsequently affecting che ese quality. Sensitivity to inhibition is highly specific, enzymes of the s ame biochemical class and strains of the same species differ. Bioactive pep tides also inhibit dairy spoilage enzymes (C) 2000 Academic Press.