Milk proteines-derived bioactive peptides in dairy products: molecular, biological and methodological aspects

• Autorzy: Dziuba B. , Dziuba M.

Warianty tytułu

PL

Poptydy bioaktywne pochodzące z białek mleka w produktach mleczarskich: aspekty molecularne, biologiczne i metodologiczne

• Języki publikacji: EN

Abstrakty

EN

Proteins are one of the primary components of the food, both in terms of nutrition and function. They are main source of amino acids, essential for synthesis of proteins, and also source of energy. Additionally, many proteins exhibit specific biological activities, which may have effect on functional or pro-health properties of food products. These proteins and their hydrolysis products, peptides, may influence the properties of food and human organism. The number of commercially available food products containing bioactive peptides is very low, apart from that milk proteins are their rich source. It could be supposed that number of available products with declared activity will rise in near future because of observed strong uptrend on interest in such products. Molecular and biological properties of milk proteins, as precursors of bioactive peptides was characterised in the work. Therefore, the strategy of research and obtaining of such peptides both in laboralory and industrial scale, as well as the range of their commercial application, was presented. Several examples of research efforts presenting high potential to develop new products containing bioactive peptides from milk proteins and predetermined as nutraceuticals was described.

PL

Białka są jednym z podstawowych składników żywności, pod względem zarówno żywieniowym, jak i funkcjonalnym. Są źródłem energii, ale przede wszystkim aminokwasów niezbędnych do syntezy białek ustrojowych. Ponadto wiele białek wykazuje specyficzne aktywności biologiczne, które mogą kształtować funkcjonalne lub prozdrowotne właściwości produktów żywnościowych. Te białka i produkty ich hydrolizy (peptydy) mogą również wpływać na właściwości żywności oraz oddziaływać na organizm człowieka. Pomimo że białka mleka są bogatym źródłem peptydów bioaktywnych, niewielka jest liczba dostępnych, handlowych produktów spożywczych z peptydami bioaktywnymi. Obserwowany trend dynamicznego zainteresowania peptydami bioaktywnymi pozwala przypuszczać, że w niedalekiej przyszłości wzrośnie znacząco liczba dostępnych produktów z deklarowaną funkcjonalnością. W pracy scharakteryzowano molekularne oraz biologiczne właściwości białek mleka jako prekursorów peptydów bioaktywnych. Na tym tle przedstawiono strategię ich otrzymywania i badania na skalę zarówno laboratoryjną, jak i przemysłową oraz zakres ich przemysłowego zastosowania. Omówiono również przykłady badań wskazujących możliwości wykorzystania peptydów bioaktywnych, pochodzących z białek mleka, do produkcji nowych produktów, określanych jako nutraceutyki.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2014
• Tom: 13
• Numer: 1
• Opis fizyczny: p.5-25,fig.,ref.

Twórcy

autor

Dziuba B.

• Department od Industrial and Food Microbiology, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-957 Olsztyn, Poland

autor

Dziuba M.

• Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-957 Olsztyn, Poland

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