Functional characteristics of peptides from whey proteins fermented with lactic acid bacteria isolated from Dongchimi

Bioactive peptides (BAP) are short amino acid sequences in food proteins that provide health benefits, including antioxidant, antihypertensive, antimicrobial, and immunomodulatory effects. Whey protein, which is rich in essential amino acids, such as leucine and cysteine, is a promising source of BAPs; however, it resists enzymatic hydrolysis owing to its hydrophobicity. To overcome this limitation, we performed fermentation with Latilactobacillus sakei DC10, a lactic acid bacterium (LAB) with strong proteolytic activity. Fermentation produces diverse peptides with antioxidant and anti-inflammatory properties and improves calcium solubility, suggesting potential bone health benefits. Thus, these peptides may reduce allergenicity and serve as multifunctional food ingredients. Additionally, their calcium-binding ability makes them cost-effective alternatives to casein phosphopeptides for nutraceutical and fortified food applications. This study highlights LAB fermentation as an effective approach for generating novel whey protein-derived BAPs with enhanced bioactivity, supporting their use in functional foods and promoting human health.