Enzymatic production of bioactive peptides from whey proteins: Their active role and potential health benefits

The primary function of dairy proteins is to provide amino acids to young mammals, being also an essential source of food protein for adults. Besides, milk proteins also confer potential health benefits in the form of bioactive peptides released into the intestine during the digestive process. These bioactive peptides perform regulatory activities in the human body, playing a relevant role in health maintenance. These bioactive peptides have relatively short amino acid sequences (2-30) and are functionally inactive within the structure of the protein parent molecules. Bioactive peptides as additives in "functional foods" are produced in vitro by digestive and microbial enzymes, from fermentation processes or during the processing of protein foods. However, when they are present in a mixture with other peptides, their behavior and properties can be hidden due to antagonistic and or synergistic effects. For this reason, the concentration and purification of bioactive peptides are required before their final formulation. In this chapter, we describe the enzymatic processes involved in the in vitro production of bioactive peptides with particular relevance for those originating from milk and whey proteins. Examples of bioactive peptides used as anticancer, antidiabetic, antihypertensive, antimicrobial, antioxidant, immunomodulatory, and opioid properties are illustrated.