Peptidomics in the dairy industry: a systematic review

Milk proteins play an important role in the structure of a balanced diet, not only as a source of essential amino acids and nitrogen, but also as a rich source of various biologically active peptides. The release of biologically active peptides from the protein structure, followed by their inclusion in the composition of dairy products, is one of the current areas of research, as well as a promising strategy for the creation of functional products aimed at the prevention of diabetes, hypertension and other non-infectious alimentary-dependent diseases. The aim of research is a bibliometric and scientometric analysis of advanced scientific research aimed at studying the release of biologically active peptides from the milk protein structure by the biocatalytic conversion method. The analysis of periodical scientific literature corresponding to the subject of the request was carried out using the most significant abstract databases: Russian RSCI and international Scopus and Webof Science. Bibliometric and scientometric analysis of periodical scientific literature showed the active development of world scientific research in the field of peptidomics of dairy products and raw materials in the last 15 years. The evaluation of publication activity made it possible to identify the main scientific schools in the field of enzymatic biotransformation of the polypeptide complex of dairy raw materials with the release of biologically active peptide structures and to establish promising areas for their research. The leading role in scientific research on the stated topic belongs to Spain and China, the vector of research of which is aimed at isolating, identifying and discovering the mechanisms of action of antihypertensive peptides, antithrombotic, immunomodulatory, as well as peptides that inhibit the activity of angiotensin-1-converting enzyme and dipeptidyl peptidase IV, including in the process of modeling gastrointestinal digestion.