Acta Scientiarum Polonorum Technologia Alimentaria

Milk proteins, a source of bioactive peptides, are the subject of numerous research studies aiming to, among others, evaluate their properties as precursors of biologically active peptides. Physiologically active peptides released from their precursors may interact with selected receptors and affect the overall condition and health of humans. By relying on the BIOPEP database of proteins and bioactive peptides, developed by the Department of Food Biochemistry at the University of Warmia and Mazury in Olsztyn (www.uwm.edu.pl/biochemia), the profiles of potential activity of milk proteins were determined and the function of those proteins as bioactive peptide precursors was evaluated based on a quantitative criterion, i.e. the occurrence frequency of bioactive fragments (A). The study revealed that milk proteins are mainly a source of peptides with the following types of activity: antihypertensive (Amax = 0.225), immunomodulating (0.024), smooth muscle contracting (0.011), antioxidative (0.029), dipeptidyl peptidase IV inhibitors (0.148), opioid (0.073), opioid antagonistic (0.053), bonding and transporting metals and metal ions (0.024), antibacterial and antiviral (0.024), and antithrombotic (0.029). The enzymes capable of releasing bioactive peptides from precursor proteins were determined for every type of activity. The results of the experiment indicate that milk proteins such as lactoferrin, α-lactalbumin, β-casein and κ-casein hydrolysed by trypsin can be a relatively abundant source of biologically active peptides.