![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Milk proteins are a valuable source of bioactive peptides encrypted within primary amino acid sequences and released upon enzymatic hydrolysis during gastrointestinal transit or food processing. A growing number of such peptides are being identified in dairy protein hydrolysates and fermented dairy products. Some of these peptides have been shown to possess opioid, immunomodulatory, antimicrobial, antithrombotic, growth-stimulating, or antihypertensive properties. Particularly, dairy antimicrobial peptides (AMPs) are an attractive alternative to satisfy consumer demands for safe, ready-to-eat, extended shelf life, fresh-tasting, and minimally processed foods, without chemical additives. Besides, the use of this category of antimicrobial agents as alternatives or adjuncts to help alleviate the current problem of antibiotic overuse and resistance may now be seriously envisaged by the pharmaceutical industry. This review focuses on bioactivity and modes of action of milk-derived AMPs and their in situ role, on use of chemical engineering for enhancement of their activities, and on their potential applications in pharmaceutical products and food systems.