Putting microbes to work Dairy fermentation, cell factories and bioactive peptides. Part I Overview使微生物工作：乳品发酵，细胞工厂和生物活性肽.pdfVIP

Biotechnology Journal DOI 10.1002/biot.200600246 Biotechnol. J. 2007, 2, 426–434 Review Putting microbes to work: Dairy fermentation, cell factories and bioactive peptides. Part I: Overview 1, 2 1, 3 2, 3 1, 3 Maria Hayes , R. Paul Ross , Gerald F. Fitzgerald and Catherine Stanton 1Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland 2 Department of Microbiology, University College, Cork, Ireland 3Alimentary Pharmabiotic Centre, Cork, Ireland A variety of milk-derived biologically active peptides have been shown to exert both functional and Received 12 December 2006 physiological roles in vitro and in vivo, and because of this are of particular interest for food science Revised 7 March 2007 and nutrition applications. Biological activities associated with such peptides include im- Accepted 7 March 2007 munomodulatory, antibacterial, anti-hypertensive and opioid-like properties. Milk proteins are rec- ognized as a primary source of bioactive peptides, which can be encrypted within the amino acid sequence of dairy proteins, requiring proteolysis for release and activation. Fermentation of milk proteins using the proteolytic systems of lactic acid bacteria (LAB) is an attractive approach for generation of functional foods enriched in bioactive peptides given the low cost and positive nutritional image associated with fermented milk drinks and yoghurt. In this review, we discuss the exploitation of such fermentation towards the development of functional foods conferring spe- cific health benefits to the consumer beyond basic nutrition. In particular, in Part I, we focus on the release of encrypted bioactive peptides from a range of food prot