The nutraceutical
benefits derived from the protein component of dairy products on human health
are now widely acknowledged. These are the result of the close association
between milk protein quality and proteolytic activity of starter and
non-starter bacteria, which leads to generation
of secondary metabolites with healthpromoting properties.
Lactic acid
bacteria (LAB) such as Streptococcus thermophilus, Lactobacillus delbrueckii
subsp. bulgaricus and probiotics such as Lactobacillus acidophilus,
Lactobacillus casei, Bifidobacterium bifidum are commonly used as starter
cultures in the dairy industry.
The proteolytic
activity of these LABS along with non-starter LAB, naturally present in milk,
generates peptides with a wide array of biological activities, including
antihypertensive, antithrombotic, opioid, immunomodulatory, antimicrobial, and
antioxidant activities.
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