Bioactive peptides from milk proteins: current insights into novel preparation strategies and application prospects

The rising global burden of chronic diseases necessitates safer and more sustainable alternatives to conventional pharmaceuticals, which are often associated with adverse effects and high costs. Bioactive peptides (BPs) derived from milk proteins have emerged as promising candidates, offering a multifaceted approach to health promotion and disease prevention. However, BPs exhibit inherent limitations, such as poor palatability and low bioavailability. Additionally, conventional screening methods for BPs suffer from low efficiency. This review critically analyzes traditional and novel strategies for liberating BPs from milk proteins, including enzymatic hydrolysis, microbial fermentation, and their synergistic combination. Crucially, it extends beyond production to explore cutting-edge solutions to longstanding challenges in BPs development, such as peptide self-assembly and advanced delivery systems. Furthermore, it highlights the transformative role of artificial intelligence (AI) in bridging peptide sequences with their biofunctions and optimizing production parameters. Notably, the integration of AI has revolutionized the field by enabling the prediction of structure-function relationships between peptide sequences and bioactivities. AI further facilitates the optimization of production parameters, overcoming inefficiencies and limitations of conventional screening methods. Collectively, these technological advancements provide a strong foundation for developing high-value peptide-based nutraceuticals and functional foods, promoting applications in precise nutrition and targeted disease intervention.