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Whey Proteins and Bioactive Peptides: Advances in Production, Selection and Bioactivity Profiling

Summary

Whey, a liquid byproduct from cheese-making that was once considered waste, contains valuable proteins that can be broken down into smaller bioactive peptides. These peptides have numerous health benefits including antimicrobial, anti-inflammatory, and antioxidant properties, and can be used in functional foods and medicines. Researchers are developing advanced techniques to extract and produce these peptides more efficiently, and using computer models to predict which peptides will have specific health benefits.

Background

Whey proteins, comprising 18-20% of milk nitrogen content, were historically considered dairy industry waste but are now recognized as a precious source of bioactive components. These proteins contain immunoglobulins and peptides with multiple biological activities including antimicrobial, antihypertensive, antithrombotic, anticancer, and antioxidant properties. The shift towards circular economy perspectives has increased interest in valorizing whey and its derived bioactive peptides.

Objective

To provide a comprehensive overview of current and emerging methods for the production, selection, and application of whey peptides with emphasis on bioactivity profiling and therapeutic targets. The review addresses advances in process technologies, biotechnological methods, in silico approaches, and regulatory frameworks for whey protein-derived bioactive peptides.

Results

The review identifies key whey protein fractions (β-lactoglobulin, α-lactalbumin, bovine serum albumin, immunoglobulins, glycomacropeptide, lactoferrin, lactoperoxidase, lysozyme, and proteose-peptone) and their specific bioactivities. Novel technologies demonstrate improved peptide yields and stability compared to conventional methods, while in silico approaches accelerate bioactive peptide identification. However, the commercial peptide therapeutics market remains limited despite growing applications.

Conclusion

Whey proteins represent a valuable functional ingredient with significant potential in nutrition, food, and pharmaceutical applications. While emerging technologies and computational methods enhance BAP production efficiency, further research is needed to transfer laboratory-scale innovations to commercial production and address safety assessment gaps. Regulatory frameworks require strengthening to validate the safety and efficacy of BAP-containing products.
  • Published in:Biomedicines,
  • Study Type:Review,
  • Source: PMID: 40564030
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