An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses

Abstract

The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.

Keywords: antioxidant; bioactivity; cheese; functional food; health; maturation; peptide.

Figure 1

Main formation mechanisms of bioactive peptides from caseins.

Figure 2

Illustration of results. Protein fraction of original and main functional properties described for bioactive peptides detected in some types of cheeses and is based on authors cited in Table 1 and Egger and Ménard [5].