Abstract
Milk caseins undergo enzymatic hydrolysis to yield bioactive peptides. Lactic acid bacteria, especially Lactobacillus helveticus, play crucial roles in generating bioactive peptides and enhancing the nutraceutical potential of dairy products. This chapter discusses the nutraceutical aspects of bioactive peptides derived from milk caseins, focusing on their multifaceted health benefits. These benefits extend beyond mere nutrition, encompassing cardiovascular health, oxidative stress mitigation, immune system enhancement, antiinflammatory effects, and antimicrobial properties. The wide array of health benefits linked to bioactive peptides from milk caseins underscores their potential as valuable components of functional foods and dietary supplements. The dairy industry can develop products tailored to enhance consumer health by unraveling the enzymatic pathways and factors governing their production. As research advances, we anticipate further discoveries and applications of these remarkable compounds, offering innovative and health-promoting dairy products aligned with evolving consumer preferences.
| Original language | English |
|---|---|
| Title of host publication | Casein |
| Subtitle of host publication | Structural Properties, Uses, Health Benefits and Nutraceutical Applications |
| Publisher | Elsevier |
| Pages | 289-298 |
| Number of pages | 10 |
| ISBN (Electronic) | 9780443158360 |
| ISBN (Print) | 9780443132148 |
| DOIs | |
| Publication status | Published - Jan 1 2024 |
Keywords
- bioactive peptides
- dairy products
- functional foods
- Milk caseins
- nutraceutical properties
ASJC Scopus subject areas
- General Engineering
- General Agricultural and Biological Sciences
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