Review
BibTex RIS Cite

Bioactive Peptides in Milk and Dairy Products and Their Effects on Human Healts

Year 2021, Volume: 11 Issue: 1, 268 - 280, 01.03.2021

Salih Özdemir , Ezgi Edebali , Cihat Özdemir

https://doi.org/10.21597/jist.698331

Abstract

Proteins are important organic components for phuman health and they provide all necessary amino acids for the body. Milk proteins are considered very important source of bioactive peptides. Bovine milk, colostrum and other milk types are seen as the most important natural source of natural bioactive peptides. Bioactive peptides from milk; It can be obtained from casein and serum proteins. Bioactive peptides derived from milk have been identified as foods promoting health in foods. These peptides contribute to the development of the nervous, gastrointestinal, cardiovascular and immune systems in humans. Thus, it plays a vital role in the prevention of cancer, osteoporosis, hypertension and other health problems. The majority of biological activity is the primary sequence of natural proteins and can be released by enzymatic hydrolysis, proteolysis or microbial fermentation. Bioactive peptides have been identified in fermented milk products, sour milk, whey and ripened cheeses. It is also important to select the ideal bacterial strain and bacterial combination for ideal proteolytic activity and increase the bioactive peptide amount when producing the cheese.

Keywords

Dairy products Bioactive peptides Human health Proteolysis

References

  • Abuja P, Albertini R, 2001. Methods for Monitoring Oxidative Stress, Lipid Peroxidation and Oxidation Resistance of Lipoproteins. Clinica Chimica Acta, 306: 1–17.
  • Agyei D, Danquah MK. 2011. Industrial-scale Manufacturing of Pharmaceutical-grade Bioactive Peptides. Biotechnology Advances, 29 (3): 272–277.
  • Aihara K, Ishii H, Yoshida M, 2009. Casein-derived Tripeptide, val-pro-pro (vpp), Modulates Monocyte Adhesion to Vascular Endothelium. Journal of Atherosclerosis and Thrombosis, 16 (5): 594–603.
  • Akpınar A, Uysal HR, 2013. Gıda Kaynaklı Antihipertensif Peptitlerin Biyoyararlılığı, Üretimi ve İlaç Olarak Kullanım Olanakları. Gıda,38(3).
  • Ardö Y, Lilbaek H, Kristiansen KR, Zakora M, Otte J, 2007. Identification of Large Phosphopeptides from β-casein that Characteristically Accumulate during Ripening of the Semihard Cheese Herrgard. International Dairy Journal, 17: 513–524.
  • Barac M, Smiljanic M, Zilic S, Pesic M, Stanojevic S, Vasic M, Vucic T, 2016. Protein Profiles and Total Antioxidant Capacity of Water Soluble and İnsoluble Protein Fractions of White Cow Cheese at Different Stage of Ripening, Mljekarstvo, 66: 187-197.
  • Beermann C, Hartung J, 2013. Physiological Properties of Milk Ingredients Released by Fermentation. Food and Function, 4: 185-199.
  • Benkerroum WN, 2010. Antimicrobial Peptides Generated from Milk Proteins: A Survey and Prospects for Application in the Food İndustry. A Review, International Journal Dairy Technology, 63: 320-338.
  • Besler H, Ünal S, 2006. Ankara’da Satılan Sokak Sütlerinin Bazı Vitaminler Açısından Değerlendirilmesi ve Ev Koşullarında Uygulanan Kaynatmanın Süreye Bağlı Olarak Vitaminlere Olan Etkisi. IV Uluslararası Beslenme ve Diyetetik Kongresi Bildiri Kitabı.
  • Bounous G, Gold P 1991. The Biological activity of Un-denatured Whey Proteins: Role of Glutathione. Clinical Invest Medicine, 14: 296-309.
  • Bouzerzour K, Morgan F, Cuinet I, Bonhomme C, Jardin J, Le Huëou-Luron I, Dupont D, 2012. In Vivo Digestion of İnfant Formula in Piglets: Protein Digestion Kinetics and Release of Bioactive Peptides. British Journal Nutrition, 108: 2105–2114.
  • Bruck WM, Graverholt G, Gibson GR, 2003. A Two-stage Continuous Culture System to Study the Effect of Supplemental α-lactalbumin and Glycomacropeptide on Mixed Cultures of Human Gut Bacteria Challenged with Enteropathogenic Escherichia coli and Salmonella serotype typhimurium. J. Appl. Microbiol. 95: 44–53.
  • Bütikofer U, Meyer J, Sieber R, Wechsler D. 2007. Quantification of the Angiotensin-converting Enzymeinhibiting Tripeptides Val-Pro-Pro and Ile-Pro-Pro in Hard, Semi-hard and Soft Cheeses. International Dairy Journal, 17: 968–975.
  • Chabance B, Jollès P, Izquierdo C, Mazoyer E, Francoual C, Drouet L, Fiat AM, 1995. Characterizationof an Antithrombotic Peptide From Kappa-Casein in Newborn Plasma After Milk İngestion. British Journal Nutrition 73: 582-90.
  • Chabance B, Marteau P, Rambaud JC, Migliore- Samour D, Boynard M, Perrotin P, Guillet R, Jollès P, Fait AM, 1998. Casein Peptide Release and Passage to the Blood in Humans During Digestion of Milk or Yogurt. Biochimie, 80: 155-65.
  • De Noni I, 2008. Release of β-casomorphins 5 and 7 During Simulated Gastrointestinal Digestion of Bovine β-casein Variants and Milk- based İnfnat Formulas. Foog Chemistry, 110:897-903.
  • Denhard M, Claus R, Munz O, Weiler U, 2000. Course of Epidermal Growth Factor (EGF) and Insülin-like Growth Factor in Mammary Secreticons of the Goat During Endpregnancy and Early Lactation. Journal Veterinary Medicine Series A, 47: 533-540.
  • Dimitrov Z, Chorbadjiyska E, Gotova I, Pashova K, Ilieva S, 2015. Selected Adjunct Cultures Remarkably İncrease the Content of Bioactive Peptides in Bulgarian White Brined Cheese, Biotechnology and Biotechnological Equipment, 29 (1): 78-83.
  • Ebner J, Arslan AA, Fedorova M, Hoffmann R, Küçükçetin A, Pischetsrieder M, 2015. Peptide Profiling of Bovine Kefir Reveals 236 Unique Peptides Released From Caseins During its Production by Starter Culture or Kefir Grains. Journal of Proteomics, 117: 41-57.
  • Ebringer L, Ferenčík M, Krajčovič J, 2008. Beneficial Health Effects of Milk and Fermented Dairy Products. Folia Microbiologica, 53: 378-394.
  • El-Salam A, El-Shibiny S, Buchheim W, 1996. Characteristics and Potential Uses of the Casein Macropeptide. International Dairy Journal, 6 (4): 327–341.
  • Exl BM, 2001. A Review of Recent Developments in the Use of Moderately Hydrolyzed Whey Formula in İnfant Nutrition. Nutrition Research, 21: 355–379.
  • Fiat AM, Miglilore-Samour D, Jolles P, Crouet L, Collier C, Caen J, 1993. Biologicallyactive Peptides from Milk Proteins with Emphasis on Two Example Concerning Antithrombotic and İmmuno-modulating Activities. Journal Dairy Science, 76: 301-310.
  • Fitzgerald RJ, Murray BA, Walsh DJ, 2004.Hypotensive Peptides from Milk Proteins. Journal of Nutrition, 134: 980-988.
  • Fitzgerald RJ, Murray BA, 2006. Bioactive Peptides and Lactic Fermantations. International Journal od Dairy Teghnology, 59: 118-125.
  • Hadden JW, 1991. Immunotherapy of Human İmmunodeficiency Virus İnfection. Trends Pharmacolocy Science, 12: 107–111.
  • Halliwell B, Whiteman M. 2004. Measuring reactive species and oxidative damage in vivo and in cell culture: how should you do it and what do the results mean? British Journal Pharmacology, 142; 231–255.
  • Hartmann R, Meisel H, 2007. Food-derived Peptides with Biological Activity: From Research to Food Applications. Current Opinion in Biotechnology, 18: 163–169.
  • Hernandez-Ledesma B, Amigo L, Ramos M, Recio I, 2004. Angiotensin Converting Enzyme İnhibitory Activity in Commercial Fermented Products. Formation of Peptides Under Simulated Gastrointestinal Digestion. Journal of Agricultural and Food Chemistry. 52: 1504-1510.
  • Gagnaire V, Molle D, Herrouin M, Leonil J. 2001. Peptides İdentified During Emmental Cheese Ripening: Origin and Proteolytic Systems İnvolved. Journal of Agricultural and Food Chemistry, 49: 4402-4413.
  • George DG, Dodson RJ., Garavelli JS, Haft DH, Hunt Lt, Marzec Cr, Orcutt BC, Sidman KE, Srinivasarao GY, Yeh LS, Arminskini LM, Ledley Rs, Tsugita A, Barker WC, 1997. The Protein İnformation Resource (PIR) and PIR-international Protein Sequence Database. Nucleic Acids Research, 25: 24-27.
  • Gill HS, Rutherfurt KJ, 1998. Immunomodulatory Properties of Bovine Milk. Bulletin of IDF, 336: 31-35.
  • Gill HS, Doull F, Rutherfurd KJ, Cross ML, 2000. Immunoregulatory peptides in bovine milk. British Journal of Nutrition, 84 (1): 111-117.
  • Gobbetti M, Stepaniak L, De Angelis M, Corsetti A, Di Cagno R, 2002. Bioactive Peptides in Dairy Products in Milk Proteins: Proteolytic Activation and Significance in Dairy Processing. Latent Bioactive Peptides Italian.Journal Animal Science, 42: 223-239.
  • Gobbetti M, Minervini F, Rizzello CG, 2004. Angiotensin I Converting-enzyme-inhibitory and Antimicrobial Bioactive Peptides. International Journal Dairy Technology 57: 172–188.
  • Gobbetti M, Minervini F, Rizzello CG, 2007. Bioactive Peptides in Dairy Products In: Hui Y. H., editor. Handbook of Food Products Manufacturing. Healt, Meat, Milk, Poultry and Vegetables, 489–517.
  • Gomez-Ruiz JA, Ramos M, Recio I, 2002. Angiotensin-Converting Enzyme-Inhibitory Peptides in Manchego Cheeses Manufactured with Different Starter Cultures. International Dairy Journal, 12: 697-706.
  • Grosvenor CE, Picciano MF, Baumrucker CR, 1992. Hormones and Growth Factors in Milk. Endocrin Rewiews, 14: 710-728.
  • Gupta A, Mann B, Kumar R, Sangwan RB, 2009. Antioxidant Activity of Cheddar Cheeses at Different Stages of Ripening. International Journal of Dairy Technology, 62 (3): 339-347.
  • Haque E, Chand R, Kapila S, 2009. Biofunctional Properties of Bioactive Peptides of Milk Origin. Food Reviews International, 25: 28-43.
  • Kamau SM, Lu RR, Chen W, Liu XM, Tian FW, Shen Y, Gao T, 2010. Functional Significance of Bioactive Peptides Derived From Milk Proteins. Food Reviews International, 26: 386-401.
  • Karakaya S, 2009. Gıda Biyokimyası Ders Notu. (https://www.slideshare.net/betulkaplan/gdabiyokimyas-ders-notu, Erişim tarihi:17.06.2019).
  • Karagözlü F, 2019. Yoğurt Proteinleri ve Biyoaktif Peptidleri ve Sağlik Üzerine Etkileri. Hasan Kalyoncu Üniversitesi, Sağlık Bilimleri Enstitüsü, 1-18.
  • Kilara A, Panyam D, 2003. Peptides from Milk Proteins and Their Properties. Critical Reviews in Food Science and Nutrition. 43: 607-633.
  • Kitts DD, Weiler K, 2003. Bioactive Proteins and Peptides from Food Sources. Applications of Bioprocesses Used in İsolation and Recovery. Current Pharmaceutical Design, 9: 1309-1323.
  • Knyazeva EL, Grishchenko VM, Fadeev RS, Akatov VS, Permyakov SE, Permyakov EA, 2008. Who is Mr. Hamlet Interaction of Human α-lactalbumin with Monomeric Oleic Acid. Biochemistry, 47: 13127–13137.
  • Koçak A, Şanlı T, 2016. Süt Proteini Kaynaklı ACE-inhibitör Peptitleri: Oluşumu, Etki Mekanizması ve Biyoyararlılıkları. Gıda, 41:275-282.
  • Korhonen H, 2009. Milk-derived Bioactive Peptides: From Science to Applications. Journal of Functional Foods, 1: 177-187.
  • Korhonen H, Pihlanto-Leppala A, 2000. Milk Protein-Derived Bioactive Peptides- Novel Opportunitie For Health Promotion. Bulletin of IDF, 363: 17-26.
  • Korhonen H, Pihlanto-Leppälä A, 2006. Bioactive Peptides: Production and Functionality. International Dairy Journal, 16: 945-960.
  • Korhonen H, Pihlanto-Leppala A, 2003. Food-derived Bioactive Peptides-Opportunities for Designing Future Foods. Current Pharmaceutical Design, 9: 1297-1308.
  • Korhonen H, 2009b. Bioactive Milk Proteins and Peptides: From Science to Functional Applications. The Avustralian Journal of Dairy Technology, 64: 16-25.
  • Lopez-Meza JE, Ochoa-Zarzosa A, Barboza-Corona JE, Bideshi DK, 2015. Antimicrobial Peptides: Current and Potential Applications in Biomedical Therapies. BioMed Research İnternational, 367-243.
  • McDonagh D, FitzGerald RJ, 1998. Production of Caseinophosphopeptides (CPPs) from Sodium Caseinate Using a Aange of Commercial Protease Preparations. International Dairy Journal, 8: 39–45.
  • Madureira AR, Pereira CI, Gomes AMP, Pintado ME, Malcata FX, 2007. Bovine Whey Proteins-Overview on the Main Biological Properties. Food Research International, 40:1197–1211.
  • Marshall K, 2004. Therapeutic Applications of Whey Protein. Alternative Medicine Review, 9: 136-156.
  • Martin M, Wellner A, Ossowski I, Henle T, 2008. Identification and Quantification of İnhibitors for Angiotensin-converting Enzyme in Hypoallergenic İnfant Milk Formulas. Journal Agricultural Food Chemistry, 56: 6333–6338.
  • Matar C, LeBlanc JG, Martin L, Perdigón G, 2003. Biologically Active Peptides Released in Fermented Milk: Role and Functions. In Handbook of Fermented Functional fFoods. Functional Foods and Nutraceuticals Series, 177–201.
  • Meisel H, Olieman C, 1998. Estimation of Calcium-binding Constants of Casein Phosphopeptides by Capillary Zone Electrophoresis. Analytica Chimica Acta, 372: 291-297.
  • Meisel H, Goepfert, Gunther, S, 1997. ACE- İnhibitory Activities in Milkproducts. Milchwissenschaft, 52: 307–311.
  • Meisel H, Schlimme E, 1990. Milk Proteins: Precursors of Bioactive Peptides, Trends Food Science Technology, 1: 41–43.
  • Meisel H, 2005. Biochemical Properties of Peptides Encrypted in Vovine Milk Proteins. Current Medicinal Chemistry, 12: 1905-1919.
  • Meisel H, FitzGerald RJ, 2003. Biofunctional Peptides from Milk Proteins: Mineral Binding and Cytomodulatory Effects. Currenrt Pharmaceutical Design, 9:1289-1295.
  • Migliore-Samour D, Jolle`s P, 1998. Casein Prohormone with an İmmunomodulating Role for the Newborn. Experientia, 44: 188–193.
  • Miquel E, Gómez JA, Alegría A, Barberá R, Farré R, Recio, 2005. Identification of Casein Phosphopeptides Released After Simulated Digestion of Milk-based İnfant Formulas. Journal Agricultural Food Chemical, 53: 3426–3433
  • Mohanty DP, Tripathy P, Mohapatra S, Samantaray DP, 2014. Bioactive Potential Assessment of Antibacterial Peptide Produced by Lactobacillus İsolated from Milk and Milk Products. International Journal Current Microbiological. Applied Sciences, 3: 72–80.
  • Muehlenkamp MR, Warthesen JJ, 1996. β-Casomorphins: Analysis in Cheese and Susceptibility to Proteolytic Enzymes from Lactococcus lactis ssp. cremoris. Journal of Dairy Science, 79: 20–26.
  • Nielsen MS, Martinussen T, Flambard B, Sørensen KI, Otte J, 2009. Peptide Profiles and Angiotensin-I- Converting Enzyme Inhibitory Activity of Fermented Milk Products: Effect of Bacterial Strain, Fermentation pH, and Storage Time. International Dairy Journal, 19: 155-165.
  • Ong L, Henriksson A, Shah NP, 2007. Angiotensin Converting Enzyme-inhibitory Activity in Cheddar Cheeses Made with the Addition of Pprobiotic Lactobacillus casei spp. Lait, 87: 149–165.
  • Oukhatar N.A, Bouhallab S, Arhan P, Maubois JL, Drosdowsky M, Bougle D, 1999. Iron Tissue Storage and Hemoglobin Levels of Deficient Rats Repleted with İron Bound to the Caseino-phosphopeptide 1-25 of β-casein. Journal of Agricultural and Food Chemistry, 47 (7): 2786–90.
  • Papadimitriou CG, Valfopouluo-Mastrojiannaki A, Silva SV, Gomes A, Malcata FX, Alichanidis E, 2007. Identification of Peptides in Triditional and Probiotic Sheep Milk Yoghurt with Angiotensin I-Converting Enzyme (ACE) – Inhibitory Activity. Food Chemistry, 105: 647 – 656.
  • Park YW, 2009a. Bioactive Components of Goat Milk. In: Bioactive Components in Milk and Dairy Products, 43-82.
  • Pihlanto-Leppala A, 2001. Bioctive Peptides Derived From Bovine Whey Proteins: Opioid and Ace Inhibitory Peptides. Trends in Food Science And Technology, 11: 347-356.
  • Rasika DMD, Ueda T, Jayakody LN, Suriyagoda LDB, Silva KFST, Ando S, Vidanarachchi JK, 2015. ACE-inhibitory Activity of Milk Fermented with Saccharomyces cerevisiae K7 and Lactococcus lactis subsp. lactis NBRC 12007. Journal of the National Science Foundation of Sri Lanka, 43: 141-151.
  • Rival SG, Boeriu CG, Wichers HJ, 2001. Caseins and Casein Hydrolysates. 2. Antioxidative Properties and Relevance to Lipoxygenase İnhibition. Journal Agricultural Food Chemical. 49 (1): 295-302.
  • Rokka T, Syvoja EL, Tuominen J, Korhonen H, 1997. Release of Bioactive Peptides by Enzymatic Proteolysis of Lactobacillus GG Fermented UHT Mmilk. Milchwissenschaft. 52: 675–678.
  • Roudot-Algaron F, LeBars D, Kerhoas L, Einhorn J, Gripon JC, 1994. Phosphopeptides from Comté Cheese: Nature and Origin. Journal of Food Science. 59: 544-550.
  • Saito T, Nakamura T, Kitazawa H, Kawai Y, Itoh T, 2000. Isolation and Structural Analysis of Antihypertensive Peptides that Exist Naturally in Gouda Cheese. Journal Dairy Science, 83:1434–1440.
  • Saito T, 2008. Antihypertensive Peptides Derived from Bovine Casein and Whey Proteins. In: Bioactive Components of Milk. New York, USA: Springer, 295–317.
  • Sabikhi L, Mathur BN, 2001. Qualitative and Quantitative Analysis of β- casomorphins in Edam Cheese. Milchwissenschaft, 56: 198–200.
  • Sanchez-Rivera L, Martinez-Maqueda D, Cruz-Huerta E, Miralles B, Recio I, 2014. Peptidomics for Discovery, Bioavailability and Monitoring of Dairy Bioactive Peptides. Food Research İnternational, 63: 170-181.
  • Schlimme E, Meisel H, 1995. “Bioactive Peptides Derived from Milk Proteins. Structural, Physiological and Analytical Aspects”. Die Nahrung, 39: 1-29.
  • Seppo L, Jauhianien T, Poussa T, Korpela R, 2003. A Fermented Milk High in Bioactive Peptides has a Blood Pressure-lowering Effect in Hypertensive Subjects. The American Journal of Clinical Nutrition, 77 (2): 326-330.
  • Shortt C, O’Brien J, 2004. Handbook of Functional Dairy Products. Pp. 155-168. Published by Crc Press Llc, USA.
  • Smacchi E, Gobbetti M, 2000. Bioactive Peptides in Dairy Products; Synthesis and Interaction with Proteolytic Enzymes. Food Microbiology. 17: 129-41.
  • Silva SV, Malcata FX, 2005. Caseins as Source of Bioactive Peptides. International Dairy Journal, 15: 1-15.
  • Singh TK, Fox PF, Healy A, 1997. Isolation and İdentification of Further Peptides in the Diafiltration Retentate of the Water-soluble Fraction of Cheddar Cheese. Journal Dairy Research, 64: 433-443.
  • Smithers GW, 2008. Whey and Whey Proteins—From “Gutter-to-Gold”. International Dairy Journal, 18: 695-704.
  • Soetan KO, Olaiya CO, Oyewole OE, 2010. The İmportance of Mineral Elements for Humans, Domestic Animals and Plants a Review. African Journal Food Science, 4: 200–222.
  • Solieri L, Rutella GS, Tagliazucchi D, 2015. Impact of Non-starter Lactobacilli on Release of Peptides with Angiotensin-converting Enzyme İnhibitory and Antioxidant Activities During Bovine milk Fermentation. Food Microbiology, 51: 108-116.
  • Şanlı T, Akal HC, Yetişemiyen A, Hayaloğlu AA, 2016. Influence of Adjunct Cultures on AngiotensinConverting Enzyme (ACE)-Inhibitory Activity, Organic Acid Content and Peptides Profile of Kefir. International Journal of Dairy Technology, 69:1-9.
  • Teschemacher H, Koch G, Brantl V, (1997). Milk Proteinderived Opioid Receptor Ligands. Biopolymers, 43; 99–117.
  • Timon M L, Parra V, Otte J, Broncano JM, Petron MJ, 2014. Identification of Radical Scavenging Peptides (<3 kDa) from Burgos-type Cheese. LWT-Food Science and Technology, 57: 359-365.
  • Van der Kraan MI, Nazmi K, Teeken A, Groenink J, Vant Hof W, Veerman EC, Bolscher, JG, Nieuw Amerongen AV, 2004. Lactoferrampin an Antimicrobial Peptide of Bovine Lactoferrin, Exerts İts Candidacidal Activity by a Cluster of Positively Charged Residues at the C-terminus in Combination with a Helix-facilitating N-terminal Part. Biological Chemistry, 386: 137–142.
  • Whelton H, 2011. Nutritional and Oral Health-Promoting Properties of Dairy Products: Caries Prevention and Oral Health, In: Encyclopedia of Dairy Sciences. Fuquay, J., Fox, P., McSweeney, P., editors, 2nd ed, Academic Press, pp. 1034-1040.
  • Wu Fy, Elasser Th, 1995. Studies on Cell Growth Promoting Activity in Goat Milk. Journal Chinese Agricultural Chemistry Society, 33: 326-332.
  • Xu RJ, 1998. Bioactive Peptides in Milk and Their Biological and Health İmplications. Food Review İnternational, 14: 1–16.
  • Yamamoto N, Takano T, 1999. Antihypertensive Peptides Derived from Milk Proteins. Nahrung, 43: 159–64.
  • Yamamoto N, Ejiri M, Mizuno S, 2003. Biogenic Peptides and Their Potential Use. Current Pharmaceutical Design, 9: 1345-1355.
  • Zhang X, Beynen AC, 1993. Lowering Effect of Dietary Milk-Whey Protein. Casein on Plasma and Liver Cholesterol Concentrations in Rats. British Journal Nutrition, 70 (1): 139-46.
  • Zhang M, Yang Jr F, Yang F, Chen J, Zheng CY, Liang Y, 2009. Cytotoxic Aggregates of α-lactalbumin İnduced by Unsaturated Fatty Acid İnduce Apoptosis in Tumor Cells. Chemico Biological Interactions, 180: 131–142.

Süt ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler ve İnsan Sağlığı Üzerine Etkileri

Year 2021, Volume: 11 Issue: 1, 268 - 280, 01.03.2021

Salih Özdemir , Ezgi Edebali , Cihat Özdemir

https://doi.org/10.21597/jist.698331

Abstract

Proteinler insan sağlığı için önemli organik maddeler olup, vücut için gerekli tüm aminoasitleri sağlamaktadırlar. Süt proteinleri çok önemli biyoaktif peptit kaynağı olarak kabul edilmektedir. Sığır sütü, kolostrum ve diğer süt türleri doğal biyoaktif peptitlerin en önemli doğal kaynağı olarak görülmektedir. Biyoaktif peptitler sütten; kazein ve serum proteinlerinden elde edilebilir. Sütten elde edilen biyoaktif peptitler gıdalarda sağlığı geliştiren maddeler olarak tanımlanmıştır. Bu peptitler insanlarda sinir, gastrointestinal, kardiyovasküler ve immün sistemin gelişmesine katkı sağlamaktadır. Böylece peptitler kanser, osteoporoz, hipertansiyon ve diğer sağlık sorunlarının önlenmesinde hayati bir rol oynar. Biyolojik aktivitenin çoğunluğu doğal proteinlerin birincil sekansıdır ve enzimatik hidroliz, proteoliz ya da mikrobiyal fermantasyon sonucunda serbest bırakılabilmektedir. Fermente süt ürünlerinde, ekşi sütlerde, peynir altı suyunda ve olgunlaşmış peynirlerde biyoaktif peptitler yüksek düzeyde belirlenmiştir. Peynir üretimi gerçekleştirilirken ideal proteolitik aktivite ve biyopeptit miktarını artırmak için ideal bakteri suşunun ve bakteri kombinasyonunun seçilmesi önemlidir.

Keywords

Süt ürünleri Biyoaktif peptitler İnsan sağlığı Proteoliz

References

  • Abuja P, Albertini R, 2001. Methods for Monitoring Oxidative Stress, Lipid Peroxidation and Oxidation Resistance of Lipoproteins. Clinica Chimica Acta, 306: 1–17.
  • Agyei D, Danquah MK. 2011. Industrial-scale Manufacturing of Pharmaceutical-grade Bioactive Peptides. Biotechnology Advances, 29 (3): 272–277.
  • Aihara K, Ishii H, Yoshida M, 2009. Casein-derived Tripeptide, val-pro-pro (vpp), Modulates Monocyte Adhesion to Vascular Endothelium. Journal of Atherosclerosis and Thrombosis, 16 (5): 594–603.
  • Akpınar A, Uysal HR, 2013. Gıda Kaynaklı Antihipertensif Peptitlerin Biyoyararlılığı, Üretimi ve İlaç Olarak Kullanım Olanakları. Gıda,38(3).
  • Ardö Y, Lilbaek H, Kristiansen KR, Zakora M, Otte J, 2007. Identification of Large Phosphopeptides from β-casein that Characteristically Accumulate during Ripening of the Semihard Cheese Herrgard. International Dairy Journal, 17: 513–524.
  • Barac M, Smiljanic M, Zilic S, Pesic M, Stanojevic S, Vasic M, Vucic T, 2016. Protein Profiles and Total Antioxidant Capacity of Water Soluble and İnsoluble Protein Fractions of White Cow Cheese at Different Stage of Ripening, Mljekarstvo, 66: 187-197.
  • Beermann C, Hartung J, 2013. Physiological Properties of Milk Ingredients Released by Fermentation. Food and Function, 4: 185-199.
  • Benkerroum WN, 2010. Antimicrobial Peptides Generated from Milk Proteins: A Survey and Prospects for Application in the Food İndustry. A Review, International Journal Dairy Technology, 63: 320-338.
  • Besler H, Ünal S, 2006. Ankara’da Satılan Sokak Sütlerinin Bazı Vitaminler Açısından Değerlendirilmesi ve Ev Koşullarında Uygulanan Kaynatmanın Süreye Bağlı Olarak Vitaminlere Olan Etkisi. IV Uluslararası Beslenme ve Diyetetik Kongresi Bildiri Kitabı.
  • Bounous G, Gold P 1991. The Biological activity of Un-denatured Whey Proteins: Role of Glutathione. Clinical Invest Medicine, 14: 296-309.
  • Bouzerzour K, Morgan F, Cuinet I, Bonhomme C, Jardin J, Le Huëou-Luron I, Dupont D, 2012. In Vivo Digestion of İnfant Formula in Piglets: Protein Digestion Kinetics and Release of Bioactive Peptides. British Journal Nutrition, 108: 2105–2114.
  • Bruck WM, Graverholt G, Gibson GR, 2003. A Two-stage Continuous Culture System to Study the Effect of Supplemental α-lactalbumin and Glycomacropeptide on Mixed Cultures of Human Gut Bacteria Challenged with Enteropathogenic Escherichia coli and Salmonella serotype typhimurium. J. Appl. Microbiol. 95: 44–53.
  • Bütikofer U, Meyer J, Sieber R, Wechsler D. 2007. Quantification of the Angiotensin-converting Enzymeinhibiting Tripeptides Val-Pro-Pro and Ile-Pro-Pro in Hard, Semi-hard and Soft Cheeses. International Dairy Journal, 17: 968–975.
  • Chabance B, Jollès P, Izquierdo C, Mazoyer E, Francoual C, Drouet L, Fiat AM, 1995. Characterizationof an Antithrombotic Peptide From Kappa-Casein in Newborn Plasma After Milk İngestion. British Journal Nutrition 73: 582-90.
  • Chabance B, Marteau P, Rambaud JC, Migliore- Samour D, Boynard M, Perrotin P, Guillet R, Jollès P, Fait AM, 1998. Casein Peptide Release and Passage to the Blood in Humans During Digestion of Milk or Yogurt. Biochimie, 80: 155-65.
  • De Noni I, 2008. Release of β-casomorphins 5 and 7 During Simulated Gastrointestinal Digestion of Bovine β-casein Variants and Milk- based İnfnat Formulas. Foog Chemistry, 110:897-903.
  • Denhard M, Claus R, Munz O, Weiler U, 2000. Course of Epidermal Growth Factor (EGF) and Insülin-like Growth Factor in Mammary Secreticons of the Goat During Endpregnancy and Early Lactation. Journal Veterinary Medicine Series A, 47: 533-540.
  • Dimitrov Z, Chorbadjiyska E, Gotova I, Pashova K, Ilieva S, 2015. Selected Adjunct Cultures Remarkably İncrease the Content of Bioactive Peptides in Bulgarian White Brined Cheese, Biotechnology and Biotechnological Equipment, 29 (1): 78-83.
  • Ebner J, Arslan AA, Fedorova M, Hoffmann R, Küçükçetin A, Pischetsrieder M, 2015. Peptide Profiling of Bovine Kefir Reveals 236 Unique Peptides Released From Caseins During its Production by Starter Culture or Kefir Grains. Journal of Proteomics, 117: 41-57.
  • Ebringer L, Ferenčík M, Krajčovič J, 2008. Beneficial Health Effects of Milk and Fermented Dairy Products. Folia Microbiologica, 53: 378-394.
  • El-Salam A, El-Shibiny S, Buchheim W, 1996. Characteristics and Potential Uses of the Casein Macropeptide. International Dairy Journal, 6 (4): 327–341.
  • Exl BM, 2001. A Review of Recent Developments in the Use of Moderately Hydrolyzed Whey Formula in İnfant Nutrition. Nutrition Research, 21: 355–379.
  • Fiat AM, Miglilore-Samour D, Jolles P, Crouet L, Collier C, Caen J, 1993. Biologicallyactive Peptides from Milk Proteins with Emphasis on Two Example Concerning Antithrombotic and İmmuno-modulating Activities. Journal Dairy Science, 76: 301-310.
  • Fitzgerald RJ, Murray BA, Walsh DJ, 2004.Hypotensive Peptides from Milk Proteins. Journal of Nutrition, 134: 980-988.
  • Fitzgerald RJ, Murray BA, 2006. Bioactive Peptides and Lactic Fermantations. International Journal od Dairy Teghnology, 59: 118-125.
  • Hadden JW, 1991. Immunotherapy of Human İmmunodeficiency Virus İnfection. Trends Pharmacolocy Science, 12: 107–111.
  • Halliwell B, Whiteman M. 2004. Measuring reactive species and oxidative damage in vivo and in cell culture: how should you do it and what do the results mean? British Journal Pharmacology, 142; 231–255.
  • Hartmann R, Meisel H, 2007. Food-derived Peptides with Biological Activity: From Research to Food Applications. Current Opinion in Biotechnology, 18: 163–169.
  • Hernandez-Ledesma B, Amigo L, Ramos M, Recio I, 2004. Angiotensin Converting Enzyme İnhibitory Activity in Commercial Fermented Products. Formation of Peptides Under Simulated Gastrointestinal Digestion. Journal of Agricultural and Food Chemistry. 52: 1504-1510.
  • Gagnaire V, Molle D, Herrouin M, Leonil J. 2001. Peptides İdentified During Emmental Cheese Ripening: Origin and Proteolytic Systems İnvolved. Journal of Agricultural and Food Chemistry, 49: 4402-4413.
  • George DG, Dodson RJ., Garavelli JS, Haft DH, Hunt Lt, Marzec Cr, Orcutt BC, Sidman KE, Srinivasarao GY, Yeh LS, Arminskini LM, Ledley Rs, Tsugita A, Barker WC, 1997. The Protein İnformation Resource (PIR) and PIR-international Protein Sequence Database. Nucleic Acids Research, 25: 24-27.
  • Gill HS, Rutherfurt KJ, 1998. Immunomodulatory Properties of Bovine Milk. Bulletin of IDF, 336: 31-35.
  • Gill HS, Doull F, Rutherfurd KJ, Cross ML, 2000. Immunoregulatory peptides in bovine milk. British Journal of Nutrition, 84 (1): 111-117.
  • Gobbetti M, Stepaniak L, De Angelis M, Corsetti A, Di Cagno R, 2002. Bioactive Peptides in Dairy Products in Milk Proteins: Proteolytic Activation and Significance in Dairy Processing. Latent Bioactive Peptides Italian.Journal Animal Science, 42: 223-239.
  • Gobbetti M, Minervini F, Rizzello CG, 2004. Angiotensin I Converting-enzyme-inhibitory and Antimicrobial Bioactive Peptides. International Journal Dairy Technology 57: 172–188.
  • Gobbetti M, Minervini F, Rizzello CG, 2007. Bioactive Peptides in Dairy Products In: Hui Y. H., editor. Handbook of Food Products Manufacturing. Healt, Meat, Milk, Poultry and Vegetables, 489–517.
  • Gomez-Ruiz JA, Ramos M, Recio I, 2002. Angiotensin-Converting Enzyme-Inhibitory Peptides in Manchego Cheeses Manufactured with Different Starter Cultures. International Dairy Journal, 12: 697-706.
  • Grosvenor CE, Picciano MF, Baumrucker CR, 1992. Hormones and Growth Factors in Milk. Endocrin Rewiews, 14: 710-728.
  • Gupta A, Mann B, Kumar R, Sangwan RB, 2009. Antioxidant Activity of Cheddar Cheeses at Different Stages of Ripening. International Journal of Dairy Technology, 62 (3): 339-347.
  • Haque E, Chand R, Kapila S, 2009. Biofunctional Properties of Bioactive Peptides of Milk Origin. Food Reviews International, 25: 28-43.
  • Kamau SM, Lu RR, Chen W, Liu XM, Tian FW, Shen Y, Gao T, 2010. Functional Significance of Bioactive Peptides Derived From Milk Proteins. Food Reviews International, 26: 386-401.
  • Karakaya S, 2009. Gıda Biyokimyası Ders Notu. (https://www.slideshare.net/betulkaplan/gdabiyokimyas-ders-notu, Erişim tarihi:17.06.2019).
  • Karagözlü F, 2019. Yoğurt Proteinleri ve Biyoaktif Peptidleri ve Sağlik Üzerine Etkileri. Hasan Kalyoncu Üniversitesi, Sağlık Bilimleri Enstitüsü, 1-18.
  • Kilara A, Panyam D, 2003. Peptides from Milk Proteins and Their Properties. Critical Reviews in Food Science and Nutrition. 43: 607-633.
  • Kitts DD, Weiler K, 2003. Bioactive Proteins and Peptides from Food Sources. Applications of Bioprocesses Used in İsolation and Recovery. Current Pharmaceutical Design, 9: 1309-1323.
  • Knyazeva EL, Grishchenko VM, Fadeev RS, Akatov VS, Permyakov SE, Permyakov EA, 2008. Who is Mr. Hamlet Interaction of Human α-lactalbumin with Monomeric Oleic Acid. Biochemistry, 47: 13127–13137.
  • Koçak A, Şanlı T, 2016. Süt Proteini Kaynaklı ACE-inhibitör Peptitleri: Oluşumu, Etki Mekanizması ve Biyoyararlılıkları. Gıda, 41:275-282.
  • Korhonen H, 2009. Milk-derived Bioactive Peptides: From Science to Applications. Journal of Functional Foods, 1: 177-187.
  • Korhonen H, Pihlanto-Leppala A, 2000. Milk Protein-Derived Bioactive Peptides- Novel Opportunitie For Health Promotion. Bulletin of IDF, 363: 17-26.
  • Korhonen H, Pihlanto-Leppälä A, 2006. Bioactive Peptides: Production and Functionality. International Dairy Journal, 16: 945-960.
  • Korhonen H, Pihlanto-Leppala A, 2003. Food-derived Bioactive Peptides-Opportunities for Designing Future Foods. Current Pharmaceutical Design, 9: 1297-1308.
  • Korhonen H, 2009b. Bioactive Milk Proteins and Peptides: From Science to Functional Applications. The Avustralian Journal of Dairy Technology, 64: 16-25.
  • Lopez-Meza JE, Ochoa-Zarzosa A, Barboza-Corona JE, Bideshi DK, 2015. Antimicrobial Peptides: Current and Potential Applications in Biomedical Therapies. BioMed Research İnternational, 367-243.
  • McDonagh D, FitzGerald RJ, 1998. Production of Caseinophosphopeptides (CPPs) from Sodium Caseinate Using a Aange of Commercial Protease Preparations. International Dairy Journal, 8: 39–45.
  • Madureira AR, Pereira CI, Gomes AMP, Pintado ME, Malcata FX, 2007. Bovine Whey Proteins-Overview on the Main Biological Properties. Food Research International, 40:1197–1211.
  • Marshall K, 2004. Therapeutic Applications of Whey Protein. Alternative Medicine Review, 9: 136-156.
  • Martin M, Wellner A, Ossowski I, Henle T, 2008. Identification and Quantification of İnhibitors for Angiotensin-converting Enzyme in Hypoallergenic İnfant Milk Formulas. Journal Agricultural Food Chemistry, 56: 6333–6338.
  • Matar C, LeBlanc JG, Martin L, Perdigón G, 2003. Biologically Active Peptides Released in Fermented Milk: Role and Functions. In Handbook of Fermented Functional fFoods. Functional Foods and Nutraceuticals Series, 177–201.
  • Meisel H, Olieman C, 1998. Estimation of Calcium-binding Constants of Casein Phosphopeptides by Capillary Zone Electrophoresis. Analytica Chimica Acta, 372: 291-297.
  • Meisel H, Goepfert, Gunther, S, 1997. ACE- İnhibitory Activities in Milkproducts. Milchwissenschaft, 52: 307–311.
  • Meisel H, Schlimme E, 1990. Milk Proteins: Precursors of Bioactive Peptides, Trends Food Science Technology, 1: 41–43.
  • Meisel H, 2005. Biochemical Properties of Peptides Encrypted in Vovine Milk Proteins. Current Medicinal Chemistry, 12: 1905-1919.
  • Meisel H, FitzGerald RJ, 2003. Biofunctional Peptides from Milk Proteins: Mineral Binding and Cytomodulatory Effects. Currenrt Pharmaceutical Design, 9:1289-1295.
  • Migliore-Samour D, Jolle`s P, 1998. Casein Prohormone with an İmmunomodulating Role for the Newborn. Experientia, 44: 188–193.
  • Miquel E, Gómez JA, Alegría A, Barberá R, Farré R, Recio, 2005. Identification of Casein Phosphopeptides Released After Simulated Digestion of Milk-based İnfant Formulas. Journal Agricultural Food Chemical, 53: 3426–3433
  • Mohanty DP, Tripathy P, Mohapatra S, Samantaray DP, 2014. Bioactive Potential Assessment of Antibacterial Peptide Produced by Lactobacillus İsolated from Milk and Milk Products. International Journal Current Microbiological. Applied Sciences, 3: 72–80.
  • Muehlenkamp MR, Warthesen JJ, 1996. β-Casomorphins: Analysis in Cheese and Susceptibility to Proteolytic Enzymes from Lactococcus lactis ssp. cremoris. Journal of Dairy Science, 79: 20–26.
  • Nielsen MS, Martinussen T, Flambard B, Sørensen KI, Otte J, 2009. Peptide Profiles and Angiotensin-I- Converting Enzyme Inhibitory Activity of Fermented Milk Products: Effect of Bacterial Strain, Fermentation pH, and Storage Time. International Dairy Journal, 19: 155-165.
  • Ong L, Henriksson A, Shah NP, 2007. Angiotensin Converting Enzyme-inhibitory Activity in Cheddar Cheeses Made with the Addition of Pprobiotic Lactobacillus casei spp. Lait, 87: 149–165.
  • Oukhatar N.A, Bouhallab S, Arhan P, Maubois JL, Drosdowsky M, Bougle D, 1999. Iron Tissue Storage and Hemoglobin Levels of Deficient Rats Repleted with İron Bound to the Caseino-phosphopeptide 1-25 of β-casein. Journal of Agricultural and Food Chemistry, 47 (7): 2786–90.
  • Papadimitriou CG, Valfopouluo-Mastrojiannaki A, Silva SV, Gomes A, Malcata FX, Alichanidis E, 2007. Identification of Peptides in Triditional and Probiotic Sheep Milk Yoghurt with Angiotensin I-Converting Enzyme (ACE) – Inhibitory Activity. Food Chemistry, 105: 647 – 656.
  • Park YW, 2009a. Bioactive Components of Goat Milk. In: Bioactive Components in Milk and Dairy Products, 43-82.
  • Pihlanto-Leppala A, 2001. Bioctive Peptides Derived From Bovine Whey Proteins: Opioid and Ace Inhibitory Peptides. Trends in Food Science And Technology, 11: 347-356.
  • Rasika DMD, Ueda T, Jayakody LN, Suriyagoda LDB, Silva KFST, Ando S, Vidanarachchi JK, 2015. ACE-inhibitory Activity of Milk Fermented with Saccharomyces cerevisiae K7 and Lactococcus lactis subsp. lactis NBRC 12007. Journal of the National Science Foundation of Sri Lanka, 43: 141-151.
  • Rival SG, Boeriu CG, Wichers HJ, 2001. Caseins and Casein Hydrolysates. 2. Antioxidative Properties and Relevance to Lipoxygenase İnhibition. Journal Agricultural Food Chemical. 49 (1): 295-302.
  • Rokka T, Syvoja EL, Tuominen J, Korhonen H, 1997. Release of Bioactive Peptides by Enzymatic Proteolysis of Lactobacillus GG Fermented UHT Mmilk. Milchwissenschaft. 52: 675–678.
  • Roudot-Algaron F, LeBars D, Kerhoas L, Einhorn J, Gripon JC, 1994. Phosphopeptides from Comté Cheese: Nature and Origin. Journal of Food Science. 59: 544-550.
  • Saito T, Nakamura T, Kitazawa H, Kawai Y, Itoh T, 2000. Isolation and Structural Analysis of Antihypertensive Peptides that Exist Naturally in Gouda Cheese. Journal Dairy Science, 83:1434–1440.
  • Saito T, 2008. Antihypertensive Peptides Derived from Bovine Casein and Whey Proteins. In: Bioactive Components of Milk. New York, USA: Springer, 295–317.
  • Sabikhi L, Mathur BN, 2001. Qualitative and Quantitative Analysis of β- casomorphins in Edam Cheese. Milchwissenschaft, 56: 198–200.
  • Sanchez-Rivera L, Martinez-Maqueda D, Cruz-Huerta E, Miralles B, Recio I, 2014. Peptidomics for Discovery, Bioavailability and Monitoring of Dairy Bioactive Peptides. Food Research İnternational, 63: 170-181.
  • Schlimme E, Meisel H, 1995. “Bioactive Peptides Derived from Milk Proteins. Structural, Physiological and Analytical Aspects”. Die Nahrung, 39: 1-29.
  • Seppo L, Jauhianien T, Poussa T, Korpela R, 2003. A Fermented Milk High in Bioactive Peptides has a Blood Pressure-lowering Effect in Hypertensive Subjects. The American Journal of Clinical Nutrition, 77 (2): 326-330.
  • Shortt C, O’Brien J, 2004. Handbook of Functional Dairy Products. Pp. 155-168. Published by Crc Press Llc, USA.
  • Smacchi E, Gobbetti M, 2000. Bioactive Peptides in Dairy Products; Synthesis and Interaction with Proteolytic Enzymes. Food Microbiology. 17: 129-41.
  • Silva SV, Malcata FX, 2005. Caseins as Source of Bioactive Peptides. International Dairy Journal, 15: 1-15.
  • Singh TK, Fox PF, Healy A, 1997. Isolation and İdentification of Further Peptides in the Diafiltration Retentate of the Water-soluble Fraction of Cheddar Cheese. Journal Dairy Research, 64: 433-443.
  • Smithers GW, 2008. Whey and Whey Proteins—From “Gutter-to-Gold”. International Dairy Journal, 18: 695-704.
  • Soetan KO, Olaiya CO, Oyewole OE, 2010. The İmportance of Mineral Elements for Humans, Domestic Animals and Plants a Review. African Journal Food Science, 4: 200–222.
  • Solieri L, Rutella GS, Tagliazucchi D, 2015. Impact of Non-starter Lactobacilli on Release of Peptides with Angiotensin-converting Enzyme İnhibitory and Antioxidant Activities During Bovine milk Fermentation. Food Microbiology, 51: 108-116.
  • Şanlı T, Akal HC, Yetişemiyen A, Hayaloğlu AA, 2016. Influence of Adjunct Cultures on AngiotensinConverting Enzyme (ACE)-Inhibitory Activity, Organic Acid Content and Peptides Profile of Kefir. International Journal of Dairy Technology, 69:1-9.
  • Teschemacher H, Koch G, Brantl V, (1997). Milk Proteinderived Opioid Receptor Ligands. Biopolymers, 43; 99–117.
  • Timon M L, Parra V, Otte J, Broncano JM, Petron MJ, 2014. Identification of Radical Scavenging Peptides (<3 kDa) from Burgos-type Cheese. LWT-Food Science and Technology, 57: 359-365.
  • Van der Kraan MI, Nazmi K, Teeken A, Groenink J, Vant Hof W, Veerman EC, Bolscher, JG, Nieuw Amerongen AV, 2004. Lactoferrampin an Antimicrobial Peptide of Bovine Lactoferrin, Exerts İts Candidacidal Activity by a Cluster of Positively Charged Residues at the C-terminus in Combination with a Helix-facilitating N-terminal Part. Biological Chemistry, 386: 137–142.
  • Whelton H, 2011. Nutritional and Oral Health-Promoting Properties of Dairy Products: Caries Prevention and Oral Health, In: Encyclopedia of Dairy Sciences. Fuquay, J., Fox, P., McSweeney, P., editors, 2nd ed, Academic Press, pp. 1034-1040.
  • Wu Fy, Elasser Th, 1995. Studies on Cell Growth Promoting Activity in Goat Milk. Journal Chinese Agricultural Chemistry Society, 33: 326-332.
  • Xu RJ, 1998. Bioactive Peptides in Milk and Their Biological and Health İmplications. Food Review İnternational, 14: 1–16.
  • Yamamoto N, Takano T, 1999. Antihypertensive Peptides Derived from Milk Proteins. Nahrung, 43: 159–64.
  • Yamamoto N, Ejiri M, Mizuno S, 2003. Biogenic Peptides and Their Potential Use. Current Pharmaceutical Design, 9: 1345-1355.
  • Zhang X, Beynen AC, 1993. Lowering Effect of Dietary Milk-Whey Protein. Casein on Plasma and Liver Cholesterol Concentrations in Rats. British Journal Nutrition, 70 (1): 139-46.
  • Zhang M, Yang Jr F, Yang F, Chen J, Zheng CY, Liang Y, 2009. Cytotoxic Aggregates of α-lactalbumin İnduced by Unsaturated Fatty Acid İnduce Apoptosis in Tumor Cells. Chemico Biological Interactions, 180: 131–142.
There are 101 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Salih Özdemir 0000-0002-8576-3327

Ezgi Edebali 0000-0001-6912-7569

Cihat Özdemir

Publication Date March 1, 2021
Submission Date March 3, 2020
Acceptance Date September 23, 2020
Published in Issue Year 2021 Volume: 11 Issue: 1

Cite

APA Özdemir, S., Edebali, E., & Özdemir, C. (2021). Süt ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler ve İnsan Sağlığı Üzerine Etkileri. Journal of the Institute of Science and Technology, 11(1), 268-280. https://doi.org/10.21597/jist.698331
AMA Özdemir S, Edebali E, Özdemir C. Süt ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler ve İnsan Sağlığı Üzerine Etkileri. J. Inst. Sci. and Tech. March 2021;11(1):268-280. doi:10.21597/jist.698331
Chicago Özdemir, Salih, Ezgi Edebali, and Cihat Özdemir. “Süt Ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler Ve İnsan Sağlığı Üzerine Etkileri”. Journal of the Institute of Science and Technology 11, no. 1 (March 2021): 268-80. https://doi.org/10.21597/jist.698331.
EndNote Özdemir S, Edebali E, Özdemir C (March 1, 2021) Süt ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler ve İnsan Sağlığı Üzerine Etkileri. Journal of the Institute of Science and Technology 11 1 268–280.
IEEE S. Özdemir, E. Edebali, and C. Özdemir, “Süt ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler ve İnsan Sağlığı Üzerine Etkileri”, J. Inst. Sci. and Tech., vol. 11, no. 1, pp. 268–280, 2021, doi: 10.21597/jist.698331.
ISNAD Özdemir, Salih et al. “Süt Ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler Ve İnsan Sağlığı Üzerine Etkileri”. Journal of the Institute of Science and Technology 11/1 (March 2021), 268-280. https://doi.org/10.21597/jist.698331.
JAMA Özdemir S, Edebali E, Özdemir C. Süt ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler ve İnsan Sağlığı Üzerine Etkileri. J. Inst. Sci. and Tech. 2021;11:268–280.
MLA Özdemir, Salih et al. “Süt Ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler Ve İnsan Sağlığı Üzerine Etkileri”. Journal of the Institute of Science and Technology, vol. 11, no. 1, 2021, pp. 268-80, doi:10.21597/jist.698331.
Vancouver Özdemir S, Edebali E, Özdemir C. Süt ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler ve İnsan Sağlığı Üzerine Etkileri. J. Inst. Sci. and Tech. 2021;11(1):268-80.