Proteins and Peptides in Fermented Dairy Products
DOI:
https://doi.org/10.54097/mb51n925Keywords:
peptides; fermented dairy products; function; regulatory mechanisms.Abstract
Peptides in fermented dairy products have gained significant attention due to their diverse bioactive properties and health benefits. Derived from milk proteins such as casein and whey, these peptides exhibit antioxidant, antihypertensive, antimicrobial, and immunomodulatory effects, enhancing both nutritional and functional qualities of fermented milk. The production and activity of these peptides are influenced by fermentation conditions, microbial strains, and enzymatic processes. Advances in biotechnology, including high-throughput screening and molecular modeling, have enabled targeted optimization of peptide functionality. Clinical studies highlight their potential in managing hypertension and improving immune responses, offering natural alternatives to traditional therapeutics. Future research aims to address challenges in stability and industrial-scale production while exploring broader applications in functional foods and biomedicine.
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