ArticleFood science of animal resources2026
Antioxidant and anti-inflammatory effects of bioactive peptides derived from whey protein using lactic acid bacteria.
Article in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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2 authors.
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Abstract
This study investigated bioactive peptides (BAPs) derived from the fermentation of whey protein by lactic acid bacteria (LAB) isolated from kimchi, with an emphasis on improving the antioxidant and anti-inflammatory properties of the peptides. Three LAB strains—Lactiplantibacillus plantarum DK201, Lacticaseibacillus paracasei DK206, and Lp. plantarum DK303—were selected for their strong proteolytic activity and their ability to tolerate gastric juice and bile. Among these, Lc. paracasei DK206 exhibited the highest degree of hydrolysis of whey protein concentrate (WPC) after 20 h. The fractionated hydrolysates (F3) displayed significant antibacterial and antioxidant activities, along with the ability to reduce inflammatory markers in vitro, without showing cytotoxic effects. Amino acid analysis identified a high leucine content, and two specific peptides were characterized. These results suggest that Lc. paracasei DK206 could serve as a functional food ingredient for producing BAPs with potent antioxidant and anti-inflammatory effects from whey protein.
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