An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses

An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses

The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are pept...

Full description

Saved in:
Bibliographic Details
Published in:Foods Vol. 12; no. 23; p. 4261
Main Authors: Rangel, Adriano Henrique do Nascimento, Bezerra, Débora América Frezza Villar de Araújo, Sales, Danielle Cavalcanti, Araújo, Emmanuella de Oliveira Moura, Lucena, Luis Medeiros de, Porto, Ana Lúcia Figueiredo, Véras, Ítala Viviane Ubaldo Mesquita, Lacerda, Ariane Ferreira, Ribeiro, Cláudio Vaz Di Mambro, Anaya, Katya
Format: Journal Article
Language:English
Published: Switzerland MDPI AG 24-11-2023
Subjects:
Amino acids
Antihypertensives
antioxidant
Antioxidants
B cells
Bacteria
bioactivity
Biological activity
Blood pressure
Cheese
Chronic illnesses
Dairy products
Enzymes
Food consumption
functional food
health
Hypertension
Lactic acid
Lactic acid bacteria
maturation
Milk
Nutritive value
Peptides
Physiology
Protein composition
Proteins
Quality of life
Raw materials
Brazil
antioxidant
maturation
peptide
bioactivity
health
functional food
cheese
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12234261