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Formation of Bioactive Peptides in Dairy Products and Functional Properties

Yıl 2018, Cilt: 15 Sayı: 1, 115 - 120, 30.06.2018
https://doi.org/10.25308/aduziraat.340581

Öz

Bioactive peptides
are defined as specific protein fragments having positive impact on body
functions and health. Milk proteins are known as rich source of bioactive
peptides. 
Biologically active peptides
can be produced from milk by enzymatic hydrolysis of digestive enzymes,
fermentation of milk with proteolytic starter cultures and proteolysis by
enzymes. The peptides released from main protein molecule in dairy products,
can function as a hormone-like regulatory component in the body and can show
various biological activities such as antihypertensive, antioxidative, opioid,
antimicrobial and immune regulation effect in the body depending on the amino
acid size and content. Angiotensin converting enzyme (ACE) inhibitor peptides
known as antihypertensive peptides are the most studied subjects. Milk-derived
peptide fractions can also prevent some chronic heart diseases such as
arteriosclerosis and phlebolite; by binding free radicals and by oxidative
stress-inhibiting action. In this review, the formation of bioactive peptides
and their functional properties in dairy products are evaluated.

Kaynakça

  • Barac M, Smiljanic M, Zilic S, Pesic M, Stanojevic S, Vasic M, Vucic T (2016) Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening, Mljekarstvo 66(3):187-197.
  • Beermann C, Hartung J (2013) Physiological Properties of Milk Ingredients Released by Fermentation. Food and Function 4: 185-199.
  • Bütikofer U, Meyer J, Sieber R, Walther B, Wechsler D (2008) Occurence of the Angiotensin-Converting Enzyme-Inhibiting Tripeptides Val-Pro-Pro and Ile-Pro-Pro in Different Cheese Varieties of Swiss Origin. Journal of Dairy Science 91(1):29-38.
  • Choi J, Sabikhi L, Hassan A, Anand S. (2012) Bioactive Peptides in Dairy Products. International Journal of Dairy Technology 65(1): 1-12.
  • Clare DA, Swaisgood HE (2000) Bioactive Milk Peptides: A Prospectus. Journal of Dairy Science 83: 1187-1195.
  • De Gobba,C, Espejo-Carpio FJ, Skibsted LH, Otte J (2014) Antioxidant peptides from goat milk protein fractions hydrolysed by two commercial proteases, International Dairy Journal 39:28-40.
  • Dimitrov Z, Chorbadjiyska E, Gotova I, Pashova K, Ilieva S (2015) Selected adjunct cultures remarkably increase the content of bioactive peptides in Bulgarian white brined cheese, Biotechnology & Biotechnological Equipment 29(1):78-83.
  • Donkor O, Henriksson A, Vasiljevic T, Shah NP (2007) Proteolytic Activity of Dairy Lactic Acid Bacteria and Probiotics as Determinant of Growth and in Vitro Angiotensin-Converting Enzyme Inhibitory Activity in Fermented Milk. Lait 86:21-38.
  • Ebringer L, Ferenčík, M, Krajčovič J (2008) Beneficial Health Effects of Milk and Fermented Dairy Products. Folia Microbiol 53 (5): 378-394.
  • Erkaya T, Şengül M (2015) Bioactivity of water soluble extracts and some characteristic of white cheese during the ripening period as effected by packaging type and adjunct cultures, Journal of Diary Research 82:47-55.
  • Gill HS, Doull F, Rutherfurd KJ, Cross ML (2000) Immunoregulatory Peptides in Bovine Milk. British Journal of Nutrition 84: 111-117.
  • Gomez-Ruiz JA, Ramos M, Recio I (2002) Angiotensin-Converting Enzyme-Inhibitory Peptides in Manchego Cheeses Manufactured with Different Starter Cultures, International Dairy Journal 12: 697-706.
  • Gonzalez-Gonzalez CR, Tuohy KM, Jauregi P (2011) Production of Angiotensin-I- Converting Enzyme (ACE) Inhibitory Activity in Milk Fermented with Probiotic Strains: Effects of Calcium, pH and Peptides on the ACE-Inhibitory Activity. International Dairy Journal 21: 615-622.
  • Gupta A, Mann B, Kumar R, Sangwan RB (2009) Antioxidant activity of Cheddar cheeses at different stages of ripening, International Journal of Dairy Technology 62(3):339-347.
  • Hafeez Z, Cakir-Kiefer C, Roux E, Perrin C, Miclo L, Dary-Mourot A (2014) Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products. Food Research International 63: 71-80.
  • Haque E, Chand R, Kapila S (2009) Biofunctional Properties of Bioactive Peptides of Milk Origin. Food Reviews International 25: 28-43.
  • Hernández-Ladesma B, del Mar Contreras M, Recio I (2011) Antihypertensive Peptides: Production, Bioacailability and Incorporation into Foods. Advances in Colloid and Interface Science 165: 23-35.
  • Kınık Ö, Gürsoy O (2002) Süt Proteinleri Kaynaklı Biyoaktif Peptitler. Mühendislik Bilimleri Dergisi 8 (2): 195-202.
  • Korhonen H, Pihlanto-Leppälä A (2006) Bioactive Peptides: Production and Functionality. International Dairy Journal 16: 945-960.
  • Korhonen H (2009) Milk-Derived Bioactive Peptides: From Science to Applications, Journal of Functional Foods I 177-187.
  • Matar C, Valdez JC, Medina M, Rachid M, Perdigon G (2001) Immunomodulating Effects of Milks Fermented by Lactobacillus helveticus and Its Non-Proteolytic Variant. Journal of Dairy Research 68(4):601-609.
  • Meisel H (1998) Overview on Milk Protein-Derived Peptides. International Dairy Journal 8: 363-373.
  • Meisel H, FitzGerald RJ (2000) Opioid Peptides Encrypted in Intact Milk Protein Sequences. British Journal of Nutrition 84 (Suppl. 1): 27-31.
  • Meira SMM, Daroit DJ, Helfer VE, Correa AFP, Segalin J, Carro S, Brandelli A (2012) Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay, Food Research International 48:322–329. Nakamura Y, Yamamoto N, Sakai K, Okubo A, Yamazaki S, TakanoT (1994) Purification and Characterization of Angiotensin I-Converting Enzyme Inhibitors from Sour Milk. Journal of Dairy Science 78: 777-783.
  • Nielsen MS, Martinussen T, Flambard B, Sørensen KI, Otte J (2009) Peptide Profiles and Angiotensin-I- Converting Enzyme Inhibitory Activity of Fermented Milk Products: Effect of Bacterial Strain, Fermentation pH, and Storage Time. International Dairy Journal 19: 155-165.
  • Papadimitriou CG, Valfopouluo-Mastrojiannaki A, Silva SV, Gomes A, Malcata FX, Alichanidis E (2007) Identification of Peptides in Triditional and Probiotic Sheep Milk Yoghurt with Angiotensin I-Converting Enzyme (ACE) – Inhibitory Activity. Food Chemistry 105: 647 – 656.
  • Pihlanto-Leppälä A, Rokka T, Korhonen H (1998) Angiotensin I Converting Enzyme Inhibitory Peptides Derived from Bovine Milk Proteins. International Dairy Journal 8: 325-331.
  • Pihlanto A, Virtanen T, Korhonen H (2010) Angiotensin I Converting Enzyme (ACE) Inhibitory Activity and Antihypertensive Effect of Fermented Milk. International Dairy Journal 20: 3-10.
  • Rasika DMD, Ueda T, Jayakody LN, Suriyagoda LDB, Silva KFST, Ando S, Vidanarachchi JK (2015) ACE-Inhibitory Activity of Milk Fermented with Saccharomyces cerevisiae K7 and Lactococcus lactis subsp. lactis NBRC 12007. Journal of the National Science Foundation of Sri Lanka 43(2): 141-151.
  • Sanchez-Rivera L, Martinez-Maqueda D, Cruz-Huerta E, Miralles B, Recio I (2014) Peptidomics for Discovery, Bioavailability and Monitoring of Dairy Bioactive Peptides. Food Research International 63: 170-181.
  • Schanbacher FL, Talhouk RS, Murray FA, Gherman LI, Willett LB (1998) Milk-Borne Bioactive Peptides. International Dairy Journal 8: 393-403.
  • Silva SV, Malcata FX (2005) Caseins as a Source of Bioactive Peptides. International Dairy Journal 15: 1-15.
  • Smacchi E, Gobbetti M (2000) Bioactive Peptides in Dairy Products; Synthesis and Interaction with Proteolytic Enzymes. Food Microbiology 17: 129-41.
  • Solieri L, Rutella GS, Tagliazucchi D (2015) Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation, Food Microbiology 51:108-116
  • Şanlı T, Akal HC, Yetişemiyen A, Hayaloğlu AA (2016) Influence of Adjunct Cultures on Angiotensin-Converting Enzyme (ACE)-Inhibitory Activity, Organic Acid Content and Peptides Profile of Kefir. International Journal of Dairy Technology 69:1-9.
  • Şanlıdere H, Öner Z (2006) Süt Ürünlerinde Bulunan Biyoaktif Peptitler ve Fonksiyonları. Gıda 31 (6): 311-317.
  • Takano T (1998) Milk Derived Peptides and Hypertension Reduction. International Dairy Journal 8: 375-381.
  • Timon ML, Parra V, Otte J, Broncano JM, Petron MJ (2014) Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese, LWT - Food Science and Technology 57:359-365.

Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu ve Fonksiyonel Özellikleri

Yıl 2018, Cilt: 15 Sayı: 1, 115 - 120, 30.06.2018
https://doi.org/10.25308/aduziraat.340581

Öz

Biyoaktif
peptitler, vücut fonksiyonları ve sağlık üzerinde olumlu etkileri olan
proteinlerin spesifik parçalanma ürünleri olarak tanımlanmaktadır. Süt
proteinleri bioaktif peptitler için önemli bir kaynak olarak görülmektedir. Süt
proteinlerinden biyoaktif peptitler, sindirim enzimleri aracılığıyla enzimatik
hidroliz, proteolitik aktiviteye sahip starter kültürler aracılığıyla
fermentasyon ve enzimler ile proteoliz sırasında açığa çıkabilmektedir. Süt ürünlerinde
ana protein molekülünden açığa çıkan söz konusu peptitler, vücut içinde hormon
benzeri düzenleyici bileşen olarak görev alabilmekte ve amino asit boyutu ve içeriğine
bağlı olarak vücutta antihipertansif, antioksidatif, opioid, antimikrobiyal ve
bağışıklık düzenleme gibi birçok farklı biyolojik aktivite gösterebilmektedir.
Antihipertansif peptitler olarak da bilinen anjiyotensin dönüştürücü enzim
(ACE, Angiotensin converting enzyme) inhibitör peptitleri en fazla çalışma
konusu olanlardır. Süt kaynaklı peptit fraksiyonları serbest radikalleri bağlayıcı
ve oksidatif stresi önleyici etki göstererek, damar sertleşmesi ve damar tıkanıklığı
gibi bazı kronik kalp rahatsızlıklarını da önleyebilmektedir. Bu derlemede, süt
ürünlerinde bioaktif peptitlerin oluşumu ve fonksiyonel özellikleri değerlendirilmektedir.

Kaynakça

  • Barac M, Smiljanic M, Zilic S, Pesic M, Stanojevic S, Vasic M, Vucic T (2016) Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening, Mljekarstvo 66(3):187-197.
  • Beermann C, Hartung J (2013) Physiological Properties of Milk Ingredients Released by Fermentation. Food and Function 4: 185-199.
  • Bütikofer U, Meyer J, Sieber R, Walther B, Wechsler D (2008) Occurence of the Angiotensin-Converting Enzyme-Inhibiting Tripeptides Val-Pro-Pro and Ile-Pro-Pro in Different Cheese Varieties of Swiss Origin. Journal of Dairy Science 91(1):29-38.
  • Choi J, Sabikhi L, Hassan A, Anand S. (2012) Bioactive Peptides in Dairy Products. International Journal of Dairy Technology 65(1): 1-12.
  • Clare DA, Swaisgood HE (2000) Bioactive Milk Peptides: A Prospectus. Journal of Dairy Science 83: 1187-1195.
  • De Gobba,C, Espejo-Carpio FJ, Skibsted LH, Otte J (2014) Antioxidant peptides from goat milk protein fractions hydrolysed by two commercial proteases, International Dairy Journal 39:28-40.
  • Dimitrov Z, Chorbadjiyska E, Gotova I, Pashova K, Ilieva S (2015) Selected adjunct cultures remarkably increase the content of bioactive peptides in Bulgarian white brined cheese, Biotechnology & Biotechnological Equipment 29(1):78-83.
  • Donkor O, Henriksson A, Vasiljevic T, Shah NP (2007) Proteolytic Activity of Dairy Lactic Acid Bacteria and Probiotics as Determinant of Growth and in Vitro Angiotensin-Converting Enzyme Inhibitory Activity in Fermented Milk. Lait 86:21-38.
  • Ebringer L, Ferenčík, M, Krajčovič J (2008) Beneficial Health Effects of Milk and Fermented Dairy Products. Folia Microbiol 53 (5): 378-394.
  • Erkaya T, Şengül M (2015) Bioactivity of water soluble extracts and some characteristic of white cheese during the ripening period as effected by packaging type and adjunct cultures, Journal of Diary Research 82:47-55.
  • Gill HS, Doull F, Rutherfurd KJ, Cross ML (2000) Immunoregulatory Peptides in Bovine Milk. British Journal of Nutrition 84: 111-117.
  • Gomez-Ruiz JA, Ramos M, Recio I (2002) Angiotensin-Converting Enzyme-Inhibitory Peptides in Manchego Cheeses Manufactured with Different Starter Cultures, International Dairy Journal 12: 697-706.
  • Gonzalez-Gonzalez CR, Tuohy KM, Jauregi P (2011) Production of Angiotensin-I- Converting Enzyme (ACE) Inhibitory Activity in Milk Fermented with Probiotic Strains: Effects of Calcium, pH and Peptides on the ACE-Inhibitory Activity. International Dairy Journal 21: 615-622.
  • Gupta A, Mann B, Kumar R, Sangwan RB (2009) Antioxidant activity of Cheddar cheeses at different stages of ripening, International Journal of Dairy Technology 62(3):339-347.
  • Hafeez Z, Cakir-Kiefer C, Roux E, Perrin C, Miclo L, Dary-Mourot A (2014) Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products. Food Research International 63: 71-80.
  • Haque E, Chand R, Kapila S (2009) Biofunctional Properties of Bioactive Peptides of Milk Origin. Food Reviews International 25: 28-43.
  • Hernández-Ladesma B, del Mar Contreras M, Recio I (2011) Antihypertensive Peptides: Production, Bioacailability and Incorporation into Foods. Advances in Colloid and Interface Science 165: 23-35.
  • Kınık Ö, Gürsoy O (2002) Süt Proteinleri Kaynaklı Biyoaktif Peptitler. Mühendislik Bilimleri Dergisi 8 (2): 195-202.
  • Korhonen H, Pihlanto-Leppälä A (2006) Bioactive Peptides: Production and Functionality. International Dairy Journal 16: 945-960.
  • Korhonen H (2009) Milk-Derived Bioactive Peptides: From Science to Applications, Journal of Functional Foods I 177-187.
  • Matar C, Valdez JC, Medina M, Rachid M, Perdigon G (2001) Immunomodulating Effects of Milks Fermented by Lactobacillus helveticus and Its Non-Proteolytic Variant. Journal of Dairy Research 68(4):601-609.
  • Meisel H (1998) Overview on Milk Protein-Derived Peptides. International Dairy Journal 8: 363-373.
  • Meisel H, FitzGerald RJ (2000) Opioid Peptides Encrypted in Intact Milk Protein Sequences. British Journal of Nutrition 84 (Suppl. 1): 27-31.
  • Meira SMM, Daroit DJ, Helfer VE, Correa AFP, Segalin J, Carro S, Brandelli A (2012) Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay, Food Research International 48:322–329. Nakamura Y, Yamamoto N, Sakai K, Okubo A, Yamazaki S, TakanoT (1994) Purification and Characterization of Angiotensin I-Converting Enzyme Inhibitors from Sour Milk. Journal of Dairy Science 78: 777-783.
  • Nielsen MS, Martinussen T, Flambard B, Sørensen KI, Otte J (2009) Peptide Profiles and Angiotensin-I- Converting Enzyme Inhibitory Activity of Fermented Milk Products: Effect of Bacterial Strain, Fermentation pH, and Storage Time. International Dairy Journal 19: 155-165.
  • Papadimitriou CG, Valfopouluo-Mastrojiannaki A, Silva SV, Gomes A, Malcata FX, Alichanidis E (2007) Identification of Peptides in Triditional and Probiotic Sheep Milk Yoghurt with Angiotensin I-Converting Enzyme (ACE) – Inhibitory Activity. Food Chemistry 105: 647 – 656.
  • Pihlanto-Leppälä A, Rokka T, Korhonen H (1998) Angiotensin I Converting Enzyme Inhibitory Peptides Derived from Bovine Milk Proteins. International Dairy Journal 8: 325-331.
  • Pihlanto A, Virtanen T, Korhonen H (2010) Angiotensin I Converting Enzyme (ACE) Inhibitory Activity and Antihypertensive Effect of Fermented Milk. International Dairy Journal 20: 3-10.
  • Rasika DMD, Ueda T, Jayakody LN, Suriyagoda LDB, Silva KFST, Ando S, Vidanarachchi JK (2015) ACE-Inhibitory Activity of Milk Fermented with Saccharomyces cerevisiae K7 and Lactococcus lactis subsp. lactis NBRC 12007. Journal of the National Science Foundation of Sri Lanka 43(2): 141-151.
  • Sanchez-Rivera L, Martinez-Maqueda D, Cruz-Huerta E, Miralles B, Recio I (2014) Peptidomics for Discovery, Bioavailability and Monitoring of Dairy Bioactive Peptides. Food Research International 63: 170-181.
  • Schanbacher FL, Talhouk RS, Murray FA, Gherman LI, Willett LB (1998) Milk-Borne Bioactive Peptides. International Dairy Journal 8: 393-403.
  • Silva SV, Malcata FX (2005) Caseins as a Source of Bioactive Peptides. International Dairy Journal 15: 1-15.
  • Smacchi E, Gobbetti M (2000) Bioactive Peptides in Dairy Products; Synthesis and Interaction with Proteolytic Enzymes. Food Microbiology 17: 129-41.
  • Solieri L, Rutella GS, Tagliazucchi D (2015) Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation, Food Microbiology 51:108-116
  • Şanlı T, Akal HC, Yetişemiyen A, Hayaloğlu AA (2016) Influence of Adjunct Cultures on Angiotensin-Converting Enzyme (ACE)-Inhibitory Activity, Organic Acid Content and Peptides Profile of Kefir. International Journal of Dairy Technology 69:1-9.
  • Şanlıdere H, Öner Z (2006) Süt Ürünlerinde Bulunan Biyoaktif Peptitler ve Fonksiyonları. Gıda 31 (6): 311-317.
  • Takano T (1998) Milk Derived Peptides and Hypertension Reduction. International Dairy Journal 8: 375-381.
  • Timon ML, Parra V, Otte J, Broncano JM, Petron MJ (2014) Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese, LWT - Food Science and Technology 57:359-365.
Toplam 38 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Düzeltme
Yazarlar

Canberk Ay Bu kişi benim 0000-0001-5492-1583

Tuba Şanlı 0000-0001-6747-2617

Yayımlanma Tarihi 30 Haziran 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 15 Sayı: 1

Kaynak Göster

APA Ay, C., & Şanlı, T. (2018). Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu ve Fonksiyonel Özellikleri. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 15(1), 115-120. https://doi.org/10.25308/aduziraat.340581
AMA Ay C, Şanlı T. Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu ve Fonksiyonel Özellikleri. ADÜ ZİRAAT DERG. Haziran 2018;15(1):115-120. doi:10.25308/aduziraat.340581
Chicago Ay, Canberk, ve Tuba Şanlı. “Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu Ve Fonksiyonel Özellikleri”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 15, sy. 1 (Haziran 2018): 115-20. https://doi.org/10.25308/aduziraat.340581.
EndNote Ay C, Şanlı T (01 Haziran 2018) Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu ve Fonksiyonel Özellikleri. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 15 1 115–120.
IEEE C. Ay ve T. Şanlı, “Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu ve Fonksiyonel Özellikleri”, ADÜ ZİRAAT DERG, c. 15, sy. 1, ss. 115–120, 2018, doi: 10.25308/aduziraat.340581.
ISNAD Ay, Canberk - Şanlı, Tuba. “Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu Ve Fonksiyonel Özellikleri”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 15/1 (Haziran 2018), 115-120. https://doi.org/10.25308/aduziraat.340581.
JAMA Ay C, Şanlı T. Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu ve Fonksiyonel Özellikleri. ADÜ ZİRAAT DERG. 2018;15:115–120.
MLA Ay, Canberk ve Tuba Şanlı. “Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu Ve Fonksiyonel Özellikleri”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, c. 15, sy. 1, 2018, ss. 115-20, doi:10.25308/aduziraat.340581.
Vancouver Ay C, Şanlı T. Süt Ürünlerinde Biyoaktif Peptitlerin Oluşumu ve Fonksiyonel Özellikleri. ADÜ ZİRAAT DERG. 2018;15(1):115-20.