Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products Including Commercialization and Legislation

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Title: Cardioprotective Peptides from Milk Processing and Dairy Products: From Bioactivity to Final Products Including Commercialization and Legislation
Authors: Mirzapour-Kouhdasht, ArminGarcía-Vaquero, Marco
Permanent link: http://hdl.handle.net/10197/12967
Date: 27-Apr-2022
Online since: 2022-07-04T15:25:49Z
Abstract: Recent research has revealed the potential of peptides derived from dairy products preventing cardiovascular disorders, one of the main causes of death worldwide. This review provides an overview of the main cardioprotective effects (assayed in vitro, in vivo, and ex vivo) of bioactive peptides derived from different dairy processing methods (fermentation and enzymatic hydrolysis) and dairy products (yogurt, cheese, and kefir), as well as the beneficial or detrimental effects of the process of gastrointestinal digestion following oral consumption on the biological activities of dairy-derived peptides. The main literature available on the structure–function relationship of dairy bioactive peptides, such as molecular docking and quantitative structure–activity relationships, and their allergenicity and toxicity will also be covered together with the main legislative frameworks governing the commercialization of these compounds. The current products and companies currently commercializing their products as a source of bioactive peptides will also be summarized, emphasizing the main challenges and opportunities for the industrial exploitation of dairy bioactive peptides in the market of functional food and nutraceuticals.
Funding Details: Department of Agriculture, Food and the Marine
European Commission Horizon 2020
Type of material: Journal Article
Publisher: MDPI
Journal: Foods
Volume: 11
Issue: 9
Start page: 1
End page: 24
Copyright (published version): 2022 The Authors
Keywords: Bioactive peptidesCardioprotective peptidesDairy processingDairy products
DOI: 10.3390/foods11091270
Language: en
Status of Item: Peer reviewed
ISSN: 2304-8158
This item is made available under a Creative Commons License: https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
Appears in Collections:Agriculture and Food Science Research Collection

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