Milk protein can be regarded not only for its nutritive value but also as a possible resource to increase the natural defence of the organism against invading pathogens. The antimicrobial activity of milk is mainly attributed to immunoglobulins, and to non-immune proteins, lactoferrin, lactoperoxidase and lysozyme .In addition to the naturally occurring antimicrobial proteins present in milk , there are also a variety of antibacterial peptides encrypted within the sequence of milk proteins that are released upon suitable hydrolysis of the precursor protein. Antibacterial peptides have been derived from milk proteins , lactoferrin, a S 1 - casein , a S2 - casein , k- casein ,a - lactalbumin , b- lactoglobulin , and lysozyme .These peptides have been found to be active against a broad range of pathogenic organisms .With the rise of consumer concerns about the deleterious effects of chemical preservatives and the increasing preference for natural components, bioactive peptides have the potential to be used in the formulation of health enhancing nutraceuticals for food preparations .Addition of these peptides to food products could improve consumer safety as a result of their antimicrobial properties. This article reviews the antibacterial activities of milk proteins-derived peptides as milk – based nutraceuticals and briefly discusses the effect of these peptides on pathogens in the light of recent studies.
