Physiological Effects of Milk Protein Components

Abstract

The protein components of milk have multiple functions. They provide amino acids which are necessary for growth and development. In addition milk proteins or peptides have more specific functions. The nature of the peptides produced during milk protein digestion depend on the digestive process. The biological properties of milk proteins or milk protein-derived peptides include proteins with antibacterial activity (lactoferrin), peptides which facilitate nutrient assimilation and peptides with a regulatory activity on physiological function. Hormones, growth factors (prolactin PRL, IGF-1), and analogs are also present in milk and play a role in the development of tissues and organs and/or act as immunomodulatory agents. The physiological significance of the presence of these bioactive components in milk remains to be clearly etablished.