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Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

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Abstract

Milk is an incredibly healthy food world-wide. However, the ‘lactase deficient’ individuals cannot digest milk’s carbohydrate lactose. A large part of the world population is depriving of highly beneficial milk proteins like casein, lactoalbumin, lactoglobulin, etc. due to lactose intolerance. Production of functional foods and bioactive peptides from milk with natural antioxidants and the addition of probiotics could be the best alternative to extend the use of milk functionalities. Among different probiotics, the lactic acid bacteria (LAB) like Lactobacillus delbrueckii sub sp. bulgaricus, Streptococcus thermophilus and some species of Bifidobacteria and their metabolites (paraprobiotics and postbiotics) have been given more preference to add in milk-derived functional foods. These species are generally considered as heat-tolerant, highly proteolytic, and peptidolytic towards milk proteins and they liberate smaller molecules of bioactive peptides during fermentation and other processes that stimulate the enzyme lactase to help people in digestion of milk carbohydrate lactose. Moreover, the incorporation of natural antioxidants in yoghurt and other dairy products prevents the rancidity of milk fat. The level of bioactive peptides produced in milk-derived functional foods can be determined by capillary zone electrophoresis, mass spectrometry, fractionation, and other modern assessment techniques. Commercial production of functional probiotic products with bioactive peptides could significantly contribute to reduce milk spoilage, enhance health benefits as well as the growth of the agro-processing industry.

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Adapted from Daliri et al. (2018)

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Author notes

  1. Md. Aslam Ali and Md. Mostafa Kamal have contributed equally to this work and are joint first author.

Authors and Affiliations

  1. Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh

    Md. Aslam Ali

  2. Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh

    Md. Mostafa Kamal & Md. Atikur Rahman

  3. Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China

    Md. Hafizur Rahman

  4. Department of Biochemistry and Molecular Biology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh

    Md. Nurealam Siddiqui

  5. Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100, Bolzano, Italy

    Md. Azizul Haque

  6. Department of Agricultural Engineering, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh

    Khokan Kumar Saha

Authors
  1. Md. Aslam Ali
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  2. Md. Mostafa Kamal
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  3. Md. Hafizur Rahman
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  4. Md. Nurealam Siddiqui
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  5. Md. Azizul Haque
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  6. Khokan Kumar Saha
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  7. Md. Atikur Rahman
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Contributions

M. A. Ali: Conceived idea, draft preliminary version and collection of literatures. M. M. Kamal: Conceptualization, collection of literatures, writing the original draft and final version of the manuscript. M. H. Rahman: Revision and proofreading of final version. M. N. Siddiqui: Revising, provided critical feedback and helped shape the manuscript and proofreading. M. A. Haque: Revision and reshaping of the manuscript. K. K. Saha: Revision and reshaping of the manuscript. M. A. Rahman: Planning, writing the draft, overall supervision.

Corresponding author

Correspondence to Md. Atikur Rahman.

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Ali, M.A., Kamal, M.M., Rahman, M.H. et al. Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives. J Food Sci Technol 59, 1263–1279 (2022). https://doi.org/10.1007/s13197-021-05091-8

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  • DOI: https://doi.org/10.1007/s13197-021-05091-8

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