Fermented foods can be described as products whose physical, chemical and biological characteristics have been modified by the activity of microorganisms. They are known to contain specific microbial metabolites such as alcohol, lactic acid, probionic acid, acetic acid, carbon dioxide and exopolysaccharides, as well as bioprocessed molecules derived from the original food material. These derived products, which could be named “tertiary metabolites”, can play a significant role in the biological activities of fermented products. The fermentation of milk by lactic acid bacteria (LAB) is a good illustration of this phenomenon. We have suggested, about ten years ago (Goulet et al.,1989), that part of the beneficial effect of probiotics might be related to their ability to release bioactive molecules from the substrates on which they are cultivated. Since then, the occurrence of biologically potent molecules derived from the proteolytic attack of milk caseins and whey proteins has been clearly demonstrated and this will be reviewed in this chapter.
- Lactic Acid Bacterium
- Whey Protein
- Milk Protein
- Active Peptide
- Bioactive Peptide
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Matar, C., Goulet, J., Bernier, R.L., Brochu, E. (2000). Bioactive Peptides from Fermented Foods: Their Role in the Immune System. In: Fuller, R., Perdigon, G. (eds) Probiotics 3. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-2768-6_8
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