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ISSN 1995-5537

«Біотехнологія» journal V. 5, No. 4, 2012
Р. 21-33, Bibliography 91, Ukrainian.
Universal Decimal classification: 577.112.083/122.2


A.V. Yukalo, L. A. Storozh, V. G. Yukalo

Ternopil Ivan Pul’uj National Technical University

The data on composition and classification of bovine casein complex proteins have been reviewed. Modern views on the formation of biological value of caseins as the natural food proteins balanced for their amino acid composition and accessible to digestive enzymes in gastrointestinal tract were provided. Although caseins meet classical requirements to food proteins in terms of composition and digestibility, they are also known as precursors of multiple bioactive peptides that enable to consider them as food prohormones. Among the products of casein proteolytic degradation, the peptides with various physiological activities were detected. They include peptides affecting cardiovascular (antitrombotic and antihypertensive), nervous (agonists and antagonists of opiate receptors), digestive (casophosphopeptides, glycomacropeptide from β-casein), and immune (peptides with immunomodulatory and antimicrobial activities) systems. The database on casein-derived bioactive peptides is being continuously updated with new peptides of detected activities that include anticancerogenic, antiviral, DNA synthesis-stimulating effects and others. The review provides detailed description on properties of certain groups of bioactive peptides and ways of production of these ones. The phenomena of partial resistance of casein peptides to digestive proteases, their limited but proven ability to be absorbed in the intestine, cross into the blood-stream and perform the biologic action are discussed. The results of studies showing the formation of bioactive casein peptides in fermented dairy products under the action of milk clotting enzymes and lactic acid microorganisms are reviewed. The authors present their own results on the formation of antihypertensive casein peptides from αS1- and β-caseins. The phenomenon of the breakdown of food proteins to bioactive peptides expands not only the knowledge on biological value of caseins but more widely the term of biological value of food proteins by itself. The review contains practical applications on using bioactive peptides to develop new functional foods including products for special use.

Key words: casein, bioactive peptides, proteolysis, functional milk foods

© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2008