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Bioactive compounds exist in all milk types (maternal, cow, goat…) and are also naturally present in fermented milk, yoghurts and cheese.
They are identified in amino acids sequences of milk proteins (caseins, beta-lactoglobulin, alpha-lactabulmin, lactoferrin…). Their composition usually includes between 2 and 20 amino acids sometimes more (for instance glycomacropeptide is composed of 64 amino acids).
Inactive in their initial state, their liberation may result from a gastrointestinal digestion process, from milk fermentation with a proteolytic yeast or from enzymatic hydrolysis.
Influence of bioactive compounds on important physiological functions was observed in in-vivo conditions, as well as in in-vitro ones. Influence spreads in particular on the following systems:
Activities attributable to bioactive milk compounds are very diverse:
Many studies have considered bioactive milk peptides for their potential interest as beneficial aliments for the health. It is nevertheless essential to raise concerns regarding results of current studies according to their methods: that means highlighting possible differences between in-vitro and in-vivo observations carried out on humans or on animals.
The boom of the interest borne to health nutrition and food promoting well-being has encouraged the development of industrial scale technology to obtain bioactive compounds. These techniques are based in particular on membrane separation processes and chromatic ion-exchange.
According to some observations, it is possible for a specific sequence of bioactive peptides to present several functional properties (a minimum of two biological activities).
A potential link between modulating roles and bioactive peptides derived from cow-milk proteins was observed as follows:
These peptides partially come from the following protein precursors: caseins, alpha-lactalbumin, beta-lactalbumin, serum albumin, lactoferrin, transferrin, beta-lactoglobulin…
Thanks to its partners, FIT may offer you a broad range of bioactive compounds derived from milk (amongst which glycomacropeptides, alpha-lactalbumin, bioferrin, micellar caseins…)
Have an impact on the following systems: