Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing

Crit Rev Food Sci Nutr. 2002;42(3):223-39. doi: 10.1080/10408690290825538.


After a brief description of the properties of bioactive peptides, the proteolytic activation of the bioactive sequences from milk protein precursors is discussed. The ability of proteolytic enzymes from various sources, especially from lactic acid bacteria, to release bioactive peptides and the physiological and biotechnological significance of these peptides in dairy products are reviewed.

Publication types

  • Review

MeSH terms

  • Amino Acid Sequence
  • Animals
  • Cattle
  • Dairy Products
  • Fermentation
  • Food, Organic
  • Lactobacillus / enzymology
  • Lactococcus lactis / enzymology
  • Milk
  • Milk Proteins / chemistry
  • Milk Proteins / metabolism*
  • Peptide Fragments
  • Peptide Hydrolases / metabolism*
  • Peptides / chemistry
  • Peptides / metabolism*


  • Milk Proteins
  • Peptide Fragments
  • Peptides
  • Peptide Hydrolases