Bioactive Peptides in Milk and Dairy Products and Their Effects on Human Healts

Abstract

Proteins are important organic components for phuman health and they provide all necessary amino acids for the body. Milk proteins are considered very important source of bioactive peptides. Bovine milk, colostrum and other milk types are seen as the most important natural source of natural bioactive peptides. Bioactive peptides from milk; It can be obtained from casein and serum proteins. Bioactive peptides derived from milk have been identified as foods promoting health in foods. These peptides contribute to the development of the nervous, gastrointestinal, cardiovascular and immune systems in humans. Thus, it plays a vital role in the prevention of cancer, osteoporosis, hypertension and other health problems. The majority of biological activity is the primary sequence of natural proteins and can be released by enzymatic hydrolysis, proteolysis or microbial fermentation. Bioactive peptides have been identified in fermented milk products, sour milk, whey and ripened cheeses. It is also important to select the ideal bacterial strain and bacterial combination for ideal proteolytic activity and increase the bioactive peptide amount when producing the cheese.

Keywords

• Dairy products
• Bioactive peptides
• Human health
• Proteolysis

Süt ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler ve İnsan Sağlığı Üzerine Etkileri

Abstract

Proteinler insan sağlığı için önemli organik maddeler olup, vücut için gerekli tüm aminoasitleri sağlamaktadırlar. Süt proteinleri çok önemli biyoaktif peptit kaynağı olarak kabul edilmektedir. Sığır sütü, kolostrum ve diğer süt türleri doğal biyoaktif peptitlerin en önemli doğal kaynağı olarak görülmektedir. Biyoaktif peptitler sütten; kazein ve serum proteinlerinden elde edilebilir. Sütten elde edilen biyoaktif peptitler gıdalarda sağlığı geliştiren maddeler olarak tanımlanmıştır. Bu peptitler insanlarda sinir, gastrointestinal, kardiyovasküler ve immün sistemin gelişmesine katkı sağlamaktadır. Böylece peptitler kanser, osteoporoz, hipertansiyon ve diğer sağlık sorunlarının önlenmesinde hayati bir rol oynar. Biyolojik aktivitenin çoğunluğu doğal proteinlerin birincil sekansıdır ve enzimatik hidroliz, proteoliz ya da mikrobiyal fermantasyon sonucunda serbest bırakılabilmektedir. Fermente süt ürünlerinde, ekşi sütlerde, peynir altı suyunda ve olgunlaşmış peynirlerde biyoaktif peptitler yüksek düzeyde belirlenmiştir. Peynir üretimi gerçekleştirilirken ideal proteolitik aktivite ve biyopeptit miktarını artırmak için ideal bakteri suşunun ve bakteri kombinasyonunun seçilmesi önemlidir.

Keywords

• Süt ürünleri
• Biyoaktif peptitler
• İnsan sağlığı
• Proteoliz

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