Production, characterization and bio functionalities of bioactive peptides from non-bovine species of milk: A review

The exploration of bioactive peptides derived from non-bovine milk has garnered considerable interest due to their potential health-promoting properties and functional applications.This review provides an overview of production, characterization, and biofunctionalities of bioactive peptides obtained from various non-bovine milk sources, including but not limited to goat, sheep, buffalo, and camel milk.The production methods involve enzymatic hydrolysis or fermentation of milk proteins using proteolytic enzymes as trypsin, pepsin, and chymosin, among others or by using different cultures.Subsequently, various separation and purification techniques are employed to isolate the bioactive peptides, including ultrafiltration, chromatography and membrane separation.The structures of the bioactive peptides are identified and clarified through the use of characterization techniques such as nuclear magnetic resonance (NMR) spectroscopy, highperformance liquid chromatography (HPLC) and mass spectrometry.These peptides exhibit diverse biological activities, including antioxidant, antimicrobial, antihypertensive, immunomodulatory and opioid-like properties, among others.Furthermore, the bioactive peptides derived from non-bovine milk have demonstrated potential health benefits, such as reducing blood pressure, enhancing immune function, promoting gut health and exerting anti-inflammatory effects.Additionally, they find applications in functional foods, nutraceuticals and pharmaceutical formulations aimed at improving human health and wellbeing.