245
D’siva, I., & Mine, Y. (2010). Peptidomics for bioactive peptide analysis. In Y. Mine, E. Li-Chan,
& B. Jiang (Eds.), Bioactive proteins and peptides as functional foods and nutraceuticals
(pp. 307–324). Ames: Wiley-Blackwell.
Danquah, M. K., & Agyei, D. (2012). Pharmaceutical applications of bioactive peptides. OA
Biotechnology, 1, 5.
De Noni, I. (2008). Release of β-casomorphins 5 and 7 during simulated gastrointestinal digestion
of bovine β-casein variants and milk-based infant formulas. Food Chemistry, 110, 897–903.
Dhaval, A., Yadav, N., & Purwar, S. (2016). Potential applications of food derived bioactive peptides in management of health. International Journal of Peptide Research and Therapeutics,
22, 377–398.
Didelot, S., Bordenave-Juchereau, S., Rosenfeld, E., Piot, J. M., & Sannier, F. (2006). Peptides
released from acid goat whey by a yeast-Lactobacillus association isolated from cheese microflora. Journal of Dairy Research, 73(2), 163–170.
Donkor, O. N., Henriksson, A., Vasiljevic, T., & Shah, N. P. (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. Le Lait, 87(1), 21–38.
Drescher, K., Roos, N., Pfeuffer, M., Seyfert, H. M., Schrezenmeir, J., & Hagemeister, H. (1999).
Recovery of 15N-lactoferrin is higher than that of 15N-casein in the small intestine of suckling,
but not adult miniature pigs. The Journal of Nutrition, 129(5), 1026–1030.
Duranti, M. (2006). Grain legume proteins and nutraceutical properties. Fitoterapia, 77, 67–82.
El-Salam, M. H. A., & El-Shibiny, S. (2013). Bioactive peptides of buffalo, camel, goat, sheep,
mare, and yak milks and milk products. Food Reviews International, 29, 1–23.
Esteve, C., Marina, M. L., & García, M. C. (2015). Novel strategy for the revalorization of olive
(Olea europaea) residues based on the extraction of bioactive peptides. Food Chemistry, 167,
272–280.
Ferreira, I. M. P. L. V. O., Pinho, O., Mota, M. V., Tavares, P., Pereira, A., Goncalves, M. P.,
& Teixeira, J. A. (2007). Preparation of ingredients containing an ACE-inhibitory peptide by
tryptic hydrolysis of whey protein concentrates. International Dairy Journal, 17(5), 481–487.
Fideler, J., Johanningsmeier, S. D., Ekelöf, M., & Muddiman, D. C. (2019). Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass
spectrometry and LC-QQQ-MS. Food Chemistry, 271, 715–723.
Fuglsang, A., Rattray, F. P., Nilsson, D., & Nyborg, N. C. (2003). Lactic acid bacteria: Inhibition
of angiotensin converting enzyme in vitro and in vivo. Antonie Van Leeuwenhoek, 83(1), 27–34.
Furuta, T., Miyabe, Y., Yasui, H., Kinoshita, Y., & Kishimura, H. (2016). Angiotensin I converting
enzyme inhibitory peptides derived from phycobiliproteins of dulse Palmaria palmata. Marine
Drugs, 14(2), 32.
Germino, F. W., Neutel, J., Nonaka, M., & Hendler, S. S. (2010). The impact of lactotripeptides on
blood pressure response in stage 1 and stage 2 hypertensives. Journal of Clinical Hypertension,
12(3), 153–159.
Gobbetti, M., Minervini, F., & Rizzello, C. G. (2004). Angiotensin I-converting-enzyme-inhibitory
and antimicrobial bioactive peptides. International Journal of Dairy Technology, 57(2-3),
173–188.
Gobbetti, M., Stepaniak, L., De Angelis, M., Corsetti, A., & Di Cagno, R. (2002). Latent bioactive
peptides in milk proteins: Proteolytic activation and significance in dairy processing. Critical
Reviews in Food Science and Nutrition, 42(3), 223–239.
Gomez-Ruiz, J. A., Ramos, M., & Recio, I. (2002). Angiotensin-converting enzyme-inhibitory
peptides in Manchego cheeses manufactured with different starter cultures. International Dairy
Journal, 12(8), 697–706.
Griffiths, M. W., & Tellez, A. M. (2013). Lactobacillus helveticus: The proteolytic system.
Frontiers in Microbiology, 4, 30.
Hamme, V., Sannier, F., Piot, J. M., Didelot, S., & Bordenave-Juchereau, S. (2009). Crude goat
whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: Contribution
to proteolysis and ACE inhibitory activity. Journal of Dairy Research, 76(2), 152–157.
Bioactive Peptides Derived from Different Sources
D’siva, I., & Mine, Y. (2010). Peptidomics for bioactive peptide analysis. In Y. Mine, E. Li-Chan,
& B. Jiang (Eds.), Bioactive proteins and peptides as functional foods and nutraceuticals
(pp. 307–324). Ames: Wiley-Blackwell.
Danquah, M. K., & Agyei, D. (2012). Pharmaceutical applications of bioactive peptides. OA
Biotechnology, 1, 5.
De Noni, I. (2008). Release of β-casomorphins 5 and 7 during simulated gastrointestinal digestion
of bovine β-casein variants and milk-based infant formulas. Food Chemistry, 110, 897–903.
Dhaval, A., Yadav, N., & Purwar, S. (2016). Potential applications of food derived bioactive peptides in management of health. International Journal of Peptide Research and Therapeutics,
22, 377–398.
Didelot, S., Bordenave-Juchereau, S., Rosenfeld, E., Piot, J. M., & Sannier, F. (2006). Peptides
released from acid goat whey by a yeast-Lactobacillus association isolated from cheese microflora. Journal of Dairy Research, 73(2), 163–170.
Donkor, O. N., Henriksson, A., Vasiljevic, T., & Shah, N. P. (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. Le Lait, 87(1), 21–38.
Drescher, K., Roos, N., Pfeuffer, M., Seyfert, H. M., Schrezenmeir, J., & Hagemeister, H. (1999).
Recovery of 15N-lactoferrin is higher than that of 15N-casein in the small intestine of suckling,
but not adult miniature pigs. The Journal of Nutrition, 129(5), 1026–1030.
Duranti, M. (2006). Grain legume proteins and nutraceutical properties. Fitoterapia, 77, 67–82.
El-Salam, M. H. A., & El-Shibiny, S. (2013). Bioactive peptides of buffalo, camel, goat, sheep,
mare, and yak milks and milk products. Food Reviews International, 29, 1–23.
Esteve, C., Marina, M. L., & García, M. C. (2015). Novel strategy for the revalorization of olive
(Olea europaea) residues based on the extraction of bioactive peptides. Food Chemistry, 167,
272–280.
Ferreira, I. M. P. L. V. O., Pinho, O., Mota, M. V., Tavares, P., Pereira, A., Goncalves, M. P.,
& Teixeira, J. A. (2007). Preparation of ingredients containing an ACE-inhibitory peptide by
tryptic hydrolysis of whey protein concentrates. International Dairy Journal, 17(5), 481–487.
Fideler, J., Johanningsmeier, S. D., Ekelöf, M., & Muddiman, D. C. (2019). Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass
spectrometry and LC-QQQ-MS. Food Chemistry, 271, 715–723.
Fuglsang, A., Rattray, F. P., Nilsson, D., & Nyborg, N. C. (2003). Lactic acid bacteria: Inhibition
of angiotensin converting enzyme in vitro and in vivo. Antonie Van Leeuwenhoek, 83(1), 27–34.
Furuta, T., Miyabe, Y., Yasui, H., Kinoshita, Y., & Kishimura, H. (2016). Angiotensin I converting
enzyme inhibitory peptides derived from phycobiliproteins of dulse Palmaria palmata. Marine
Drugs, 14(2), 32.
Germino, F. W., Neutel, J., Nonaka, M., & Hendler, S. S. (2010). The impact of lactotripeptides on
blood pressure response in stage 1 and stage 2 hypertensives. Journal of Clinical Hypertension,
12(3), 153–159.
Gobbetti, M., Minervini, F., & Rizzello, C. G. (2004). Angiotensin I-converting-enzyme-inhibitory
and antimicrobial bioactive peptides. International Journal of Dairy Technology, 57(2-3),
173–188.
Gobbetti, M., Stepaniak, L., De Angelis, M., Corsetti, A., & Di Cagno, R. (2002). Latent bioactive
peptides in milk proteins: Proteolytic activation and significance in dairy processing. Critical
Reviews in Food Science and Nutrition, 42(3), 223–239.
Gomez-Ruiz, J. A., Ramos, M., & Recio, I. (2002). Angiotensin-converting enzyme-inhibitory
peptides in Manchego cheeses manufactured with different starter cultures. International Dairy
Journal, 12(8), 697–706.
Griffiths, M. W., & Tellez, A. M. (2013). Lactobacillus helveticus: The proteolytic system.
Frontiers in Microbiology, 4, 30.
Hamme, V., Sannier, F., Piot, J. M., Didelot, S., & Bordenave-Juchereau, S. (2009). Crude goat
whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: Contribution
to proteolysis and ACE inhibitory activity. Journal of Dairy Research, 76(2), 152–157.
Bioactive Peptides Derived from Different Sources