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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