Enzymatic Production of Bioactive
Peptides from Whey Proteins:
Their Active Role and Potential
Health Benefits
Alexandra F. A. Salvado, Jorge H. Leitão, and Luis P. Fonseca
Abstract
The primary function of dairy proteins is to provide amino acids to young
mammals, being also an essential source of food protein for adults. Besides, milk
proteins also confer potential health benefits in the form of bioactive peptides
released into the intestine during the digestive process. These bioactive peptides
perform regulatory activities in the human body, playing a relevant role in health
maintenance. These bioactive peptides have relatively short amino acid
sequences (2–30) and are functionally inactive within the structure of the
protein parent molecules. Bioactive peptides as additives in “functional foods”
are produced in vitro by digestive and microbial enzymes, from fermentation
processes or during the processing of protein foods. However, when they are
present in a mixture with other peptides, their behavior and properties can be
hidden due to antagonistic and or synergistic effects. For this reason, the
concentration and purification of bioactive peptides are required before their
final formulation. In this chapter, we describe the enzymatic processes involved
in the in vitro production of bioactive peptides with particular relevance for those
originating from milk and whey proteins. Examples of bioactive peptides
used as anticancer, antidiabetic, antihypertensive, antimicrobial, antioxidant,
immunomodulatory, and opioid properties are illustrated.
Keywords
Whey proteins Á Protein hydrolysis Á Proteases Á Bioactive peptides Á
Health benefits
A. F. A. Salvado Á J. H. Leitão Á L. P. Fonseca (&)
Bioengineering Department, Instituto Superior Técnico, Institute for Bioengineering
and Biosciences, University of Lisbon, Lisbon, Portugal
e-mail: luis.fonseca@tecnico.ulisboa.pt
© Springer Nature Switzerland AG 2021
J. J. G. Moura et al. (eds.), Enzymes for Solving Humankind's Problems,
https://doi.org/10.1007/978-3-030-58315-6_15
473
Peptides from Whey Proteins:
Their Active Role and Potential
Health Benefits
Alexandra F. A. Salvado, Jorge H. Leitão, and Luis P. Fonseca
Abstract
The primary function of dairy proteins is to provide amino acids to young
mammals, being also an essential source of food protein for adults. Besides, milk
proteins also confer potential health benefits in the form of bioactive peptides
released into the intestine during the digestive process. These bioactive peptides
perform regulatory activities in the human body, playing a relevant role in health
maintenance. These bioactive peptides have relatively short amino acid
sequences (2–30) and are functionally inactive within the structure of the
protein parent molecules. Bioactive peptides as additives in “functional foods”
are produced in vitro by digestive and microbial enzymes, from fermentation
processes or during the processing of protein foods. However, when they are
present in a mixture with other peptides, their behavior and properties can be
hidden due to antagonistic and or synergistic effects. For this reason, the
concentration and purification of bioactive peptides are required before their
final formulation. In this chapter, we describe the enzymatic processes involved
in the in vitro production of bioactive peptides with particular relevance for those
originating from milk and whey proteins. Examples of bioactive peptides
used as anticancer, antidiabetic, antihypertensive, antimicrobial, antioxidant,
immunomodulatory, and opioid properties are illustrated.
Keywords
Whey proteins Á Protein hydrolysis Á Proteases Á Bioactive peptides Á
Health benefits
A. F. A. Salvado Á J. H. Leitão Á L. P. Fonseca (&)
Bioengineering Department, Instituto Superior Técnico, Institute for Bioengineering
and Biosciences, University of Lisbon, Lisbon, Portugal
e-mail: luis.fonseca@tecnico.ulisboa.pt
© Springer Nature Switzerland AG 2021
J. J. G. Moura et al. (eds.), Enzymes for Solving Humankind's Problems,
https://doi.org/10.1007/978-3-030-58315-6_15
473