National Dairy Development Research Institute (NDRI), Karnal is now in the process of looking at technology options for the production of milk protein derived bioactive peptides. It is also conducting research of fermented milk products and bio-processing of whey into value added products.
“Milk proteins are a rich source of biologically active peptides. The bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions that may ultimately influence health,” said Bimlesh Mann, principal scientist, Dairy Chemistry Division, NDRI, Karnal.
In her presentation on the ‘Technological strategies for the production of milk protein derived bioactive peptide’, at the international symposium organised Defence Food Research Laboratory (DFRL), Mysore, she stated that with the oral administration, bioactive peptides may affect the major body systems which cover the cardiovascular, digestive, immune and nervous systems depending on the amino acids.
“For this reason the potential of distinct dietary peptides sequences to promote human health has aroused scientific interest over the past few years. Much of the appeal of bioactive peptide containing food products manufactured through dairy fermentation by the laboratory has the perception that its natural origin equates to a healthy alternative. Therefore the future of bioactive peptides and functional fermented foods looks bright,” Mann said.
However, for the successful future expansion of this aspect of functional food market, there is need to further investigate the range of bio-actives associated with peptides in food. Development of new separation and enrichment technologies and better techniques for the stabilisation of bioactive peptide in foods, molecular studies are required to assess the mechanisms by which bioactives peptides exert their activities in-vivo. These beneficial health effects may be attributed to the numerous known peptide sequences exhibiting antimicrobial, anti-oxidative, antithrombotic, antihypertensive and immunomodulatory activities, said Mann.
The size of the active sequence may vary from three to twenty amino acids residues and many peptides are known to reveal multifunctional properties. Milk proteins are an important source of bioactive peptides and the number of bioactive peptides have been identified in milk protein hydrolytes and fermented dairy products, said Mann.
The institute has also gone on to develop processes have been standardised for various milk and whey based products such as fruit flavored yoghurts, acidophilus milk and Kefir. DVI cultures have been developed for acidophilus milk, accelerated cheese ripening and acido-whey.
Further, in its Vision 2030, NDRI intends to ensure dissemination of innovative dairy production and processing technologies. The two areas of interest would be to enhance the value addition which could also include production of milk protein derived bioactive peptide, apart from processing efficiency, quality and safety dairy products. It would also promote the dairy enterprises through transfer of technology and improved supply chain management.
