Antioxidant, antimicrobial and anticarcinogenic activities of bovine milk proteins and their hydrolysates - A review

Milk proteins and the products of their hydrolysis are characterised by high levels of biological activity. The health-promoting potential of bovine milk proteins, peptides and amino acids can be attributed to their antioxidant, anti-inflammatory and immunostimulatory properties. Milk proteins, peptides and enzymes play a role in the maintenance of prooxidant/antioxidant homeostasis in the human body by scavenging free radicals, chelating metals and activating antioxidant enzymes. Lactoperoxidase, lysozyme, immunoglobulins, lactoferrin and some milk-derived peptides have antimicrobial properties. Lactoferrin exerts anti-inflammatory and immunostimulatory effects by increasing the synthesis of IgA and IgG antibodies and stimulating the production of T and B cells. The anticarcinogenic potential of bovine lactoferrin has been observed in highly metastatic breast cancer, prostate cancer, osteosarcoma, lung cancer and the gastric adenocarcinoma cell line. Milk proteins and peptides deliver health benefits by increasing the immune system's ability to identify and eliminate cancer cells.