Le lait est un liquide très complexe, il contient beaucoup de protéines différentes dont certaines ont été reconnues pour avoir des propriétés biologiques. Ces propriétés peuvent être du à la protéine native ou à des peptides provenant de leur digestion
: Curr Pharm Des. 2007;13(8):829-43.
Technological options for the production of health-promoting proteins and
peptides derived from milk and colostrum.
Korhonen H, Pihlanto A.
MTT Agrifood Research Finland, Biotechnology and Food Research, FIN-31600
Jokioinen, Finland.
hannu.j.korhonen@mtt.fi
Milk proteins are known to exert a wide range of nutritional, functional and
biological activities. Apart from being a balanced source of valuable amino
acids, milk proteins contribute to the consistency and sensory properties of
various dairy products. Furthermore, many milk proteins possess specific
biological properties which make them potential ingredients of health-promoting
foods. These properties are attributed to both native protein molecules and to
physiologically active peptides encrypted in the protein molecules. Considerable
progress has been made over the last twenty years in technologies aimed at
separation, fractionation and isolation in a purified form of many interesting
proteins occurring in bovine colostrum and milk. Industrial-scale methods have
been developed for native whey proteins such as immunoglobulins, lactoferrin,
lactoperoxidase, alpha-lactalbumin and beta-lactoglobulin. Their large-scale
manufacture and commercial exploitation is still limited although validated
research data about their physiological health benefits is rapidly accumulating.
Promising product concepts and novel fields of use have emerged recently, and
some of these molecules have already found commercial applications. The same
applies to bioactive peptides derived from different milk proteins. Active
peptides can be liberated during gastrointestinal digestion or milk fermentation
with proteolytic enzymes. Such peptides may exert a number of physiological
effects in vivo on the gastrointestinal, cardiovascular, endocrine, immune,
nervous and other body systems. However, at present the industrial-scale
production of such peptides is limited by a lack of suitable technologies. On the
other hand, a number of bioactive peptides have been identified in fermented
dairy products, and there are already a few commercial dairy products enriched
with blood pressure-reducing milk protein peptides. There is a need to develop
methods to optimise the activity of bioactive peptides in food systems and to
enable their optimum utilisation in the body. This review highlights existing
modern technologies applicable for the isolation of bioactive native proteins and
peptides derived from bovine colostrum, milk and cheese whey, and discusses
aspects of their current and potential applications for human nutrition and
promotion of human health.