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October 15, 2025Highlights in Science Engineering and Technology

Proteins and Peptides in Fermented Dairy Products

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Authors

WTW. Tian

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Overview

This review highlights the bioactive properties and health benefits of peptides in fermented dairy products, indicating their role in managing hypertension and improving immune responses.

Key Points

  • Peptides derived from fermented dairy exhibit antioxidant and immunomodulatory effects, enhancing health benefits.
  • Clinical studies indicate that these peptides may play a role in managing hypertension effectively.
  • Fermentation conditions and microbial strains significantly influence the production and activity of these peptides.
  • Advances in biotechnology are enabling targeted optimization of peptide functionality for broader applications.

Cite This Study

W. Tian (2025) studied this question.

synapsesocial.com/papers/68ef858cc6a308ba06355435https://doi.org/10.54097/mb51n925
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Role of Milk-Derived Antimicrobial Peptides and Their Future Perspectives in Pharmaceutical/ Dairy Industries2024
  2. 2Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages2024 · 68 citations
  3. 3Designing Functional Dairy Food Products: Peptide-Fortification Approaches to Improve Safety, Quality, and Consumer Acceptance2025
  4. 4Fortifying milk and whey-based probiotic beverages with bioactive peptides: Effects of concentration and molecular weight on fermentation, bioactivity and sensory properties2026 · 1 citations
  5. 5Whey as an Optimal Substrate for the Development of Functional Products Enriched with Bioactive Peptides2024 · 3 citations