Next Article in Journal
Molecular Surveillance of Cronobacter spp. Isolated from a Wide Variety of Foods from 44 Different Countries by Sequence Typing of 16S rRNA, rpoB and O-Antigen Genes
Next Article in Special Issue
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
Previous Article in Journal
Geography of Food Consumption Patterns between South and North China
Previous Article in Special Issue
Bioactive Peptides

Bioactive Peptides in Animal Food Products

Department of Agricultural Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
Author to whom correspondence should be addressed.
Academic Editor: Maria Hayes
Foods 2017, 6(5), 35;
Received: 1 March 2017 / Revised: 3 April 2017 / Accepted: 5 May 2017 / Published: 9 May 2017
(This article belongs to the Special Issue Food Proteins and Bioactive Peptides)
Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation) of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties. View Full-Text
Keywords: milk; cheese; meat; bioactive peptides; human health milk; cheese; meat; bioactive peptides; human health
MDPI and ACS Style

Albenzio, M.; Santillo, A.; Caroprese, M.; Della Malva, A.; Marino, R. Bioactive Peptides in Animal Food Products. Foods 2017, 6, 35.

AMA Style

Albenzio M, Santillo A, Caroprese M, Della Malva A, Marino R. Bioactive Peptides in Animal Food Products. Foods. 2017; 6(5):35.

Chicago/Turabian Style

Albenzio, Marzia, Antonella Santillo, Mariangela Caroprese, Antonella Della Malva, and Rosaria Marino. 2017. "Bioactive Peptides in Animal Food Products" Foods 6, no. 5: 35.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop