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

Yıl 2021, Cilt: 11 Sayı: 1, 268 - 280, 01.03.2021

Salih Özdemir , Ezgi Edebali , Cihat Özdemir

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

Öz

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.

Anahtar Kelimeler

Dairy products Bioactive peptides Human health Proteolysis

Kaynakça

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

Yıl 2021, Cilt: 11 Sayı: 1, 268 - 280, 01.03.2021

Salih Özdemir , Ezgi Edebali , Cihat Özdemir

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

Öz

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.

Anahtar Kelimeler

Süt ürünleri Biyoaktif peptitler İnsan sağlığı Proteoliz

Kaynakça

  • 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.
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Toplam 101 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği / Food Engineering
Yazarlar

Salih Özdemir 0000-0002-8576-3327

Ezgi Edebali 0000-0001-6912-7569

Cihat Özdemir

Yayımlanma Tarihi 1 Mart 2021
Gönderilme Tarihi 3 Mart 2020
Kabul Tarihi 23 Eylül 2020
Yayımlandığı Sayı Yıl 2021 Cilt: 11 Sayı: 1

Kaynak Göster

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. Iğdır Üniv. Fen Bil Enst. Der. Mart 2021;11(1):268-280. doi:10.21597/jist.698331
Chicago Özdemir, Salih, Ezgi Edebali, ve Cihat Özdemir. “Süt Ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler Ve İnsan Sağlığı Üzerine Etkileri”. Journal of the Institute of Science and Technology 11, sy. 1 (Mart 2021): 268-80. https://doi.org/10.21597/jist.698331.
EndNote Özdemir S, Edebali E, Özdemir C (01 Mart 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, ve C. Özdemir, “Süt ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler ve İnsan Sağlığı Üzerine Etkileri”, Iğdır Üniv. Fen Bil Enst. Der., c. 11, sy. 1, ss. 268–280, 2021, doi: 10.21597/jist.698331.
ISNAD Özdemir, Salih vd. “Süt Ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler Ve İnsan Sağlığı Üzerine Etkileri”. Journal of the Institute of Science and Technology 11/1 (Mart 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. Iğdır Üniv. Fen Bil Enst. Der. 2021;11:268–280.
MLA Özdemir, Salih vd. “Süt Ve Süt Ürünlerinde Bulunan Biyoaktif Peptitler Ve İnsan Sağlığı Üzerine Etkileri”. Journal of the Institute of Science and Technology, c. 11, sy. 1, 2021, ss. 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. Iğdır Üniv. Fen Bil Enst. Der. 2021;11(1):268-80.