Bioaktivni peptidi mlijeka i mliječnih proizvoda

master's thesis

• Title (english): Bioactive peptides of the milk and milk products
• Author: Dana Janda
• Mentor: Milna Tudor Kalit (mentor)
• Committee member: Milna Tudor Kalit (predsjednik povjerenstva)
• Committee member: Samir Kalit (član povjerenstva)
• Committee member: Iva Dolenčić Špehar (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Dairy Science); Zagreb
• Defense date and country: 2019-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Bioaktivni peptidi podrijetlom iz kazeina i proteina sirutke najbrojnija su skupina bioaktivnih tvari sadržanih u mliječnim proizvodima. To su fragmenti nastali cijepanjem proteina sastavljeni od 3 do 20 aminokiselina, koji nastaju tijekom probave u humanom organizmu ili tijekom procesa prerade mlijeka. Iako mlijeko predstavlja dobar izvor proteina, većina bioaktivnih peptida prisutnih u mlijeku nalazi se u neaktivnom obliku unutar nativne proteinske sekvence te svoju aktivnost mogu ispoljiti tek nakon hidrolize proteina iz kojeg potječu. Fermentirana mlijeka i sirevi predstavljaju glavne izvore bioaktivnih peptida među komercijalnim mliječnim proizvodima. Oni mogu biti dobar izvor antihipertenzivnih, antitrombotičnih, opioidnih, antimikrobnih, imunomodulatornih, antioksidativnih peptida i peptida s učinkom vezanja minerala. Aminokiselinski sastav i sekvence određuju biološku aktivnost bioaktivnih peptida, a spomenuti peptidi mogu pozitivno djelovati na krvožilni, živčani, imunološki i probavni sustav. Cilj ovog rada je dati pregled najznačajnijih bioaktivnih peptida podrijetlom iz mlijeka i mliječnih proizvoda, prikazati njihovu biološku aktivnost u humanom organizmu te načine kako oni nastaju.

Abstract (english)

Bioactive peptides originated from casein and whey proteins make the majority of bioactive substances presentin dairy products. They are fragments obtained by degradation of protein that consisted of 3 to 20 amino acids and are synetised in the food digestion process in human body or during milk processing. In spite of milk being a great source of proteins, most bioactive peptides present in milk are in an inactive form within the native protein sequence and can be activated only by hydrolysis of the protein they originate from. Fermented milks and cheeses represent one of the main sources of bioactive peptides among commercially used dairy products. They can be a good source of antihypertensive, antithrombotic, opioid, antimicrobial, immunomodulatory and antioxidant peptides as well as mineral-binding peptides. Amino acid composition and sequences determine biologcal activity of bioactive peptides and mentioned peptides can have a positive influence on vascular, nervous, immune and digestive system. The aim of this paper is to give the overview of the most important bioactive peptides from the milk and dairy products, describe their biological activity in human organisam and the ways they are formed.

• Keywords: bioaktivni peptidi; kazein; proteini sirutke; aminokiselinski sastav i sekvence; biološka aktivnost
• Keywords (english): bioactive peptides; casein; whey proteins; amino acid composition and sequences; biological activity
• Language: croatian
• URN:NBN: urn:nbn:hr:204:643412
• Study programme: Title: Production and Processing of Milk; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-11-26 14:09:13