Milk proteins are recognized as the main source of biologically active peptides. Casein's primary structure contains several bioactive amino acid sequences on its latent inactive form. These potential active sequences can be released during cheese manufacture and ripening, giving rise to peptides with biological activity such as antihypertensive, antidiabetic, antioxidant, immunomodulatory, and mineral-binding properties. However, the presence of biopeptides in cheese does not imply actual biological activity in vivo because these peptides can be further hydrolyzed during gastrointestinal transit. This paper reviews the recent advances in biopeptide formation in ripened cheeses production, focusing on the influence of technological parameters affecting proteolysis and the consequent release of peptides. The main discoveries in the field of cheese peptide digestion through recent in vivo and in vitro model studies are also reviewed. © 2021 Society of Chemical Industry

中文翻译：

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成熟奶酪中的生物活性肽：技术过程中的释放和对胃肠道的抵抗力

牛奶蛋白被认为是生物活性肽的主要来源。酪蛋白的一级结构在其潜在的非活性形式上包含几个生物活性氨基酸序列。这些潜在的活性序列可以在奶酪制造和成熟过程中释放出来，从而产生具有抗高血压、抗糖尿病、抗氧化、免疫调节和矿物质结合特性等生物活性的肽。然而，奶酪中生物肽的存在并不意味着在体内具有实际的生物活性因为这些肽可以在胃肠道运输过程中进一步水解。本文回顾了成熟奶酪生产中生物肽形成的最新进展，重点关注影响蛋白水解和随后肽释放的技术参数的影响。还回顾了最近通过体内和体外模型研究在奶酪肽消化领域的主要发现。© 2021 化学工业协会