Antioxidant and anti-inflammatory effects of bioactive peptides derived from whey protein using lactic acid bacteria

This study investigated bioactive peptides (BAPs) derived from the fermentation of whey protein by lactic acid bacteria (LAB) isolated from kimchi, with an emphasis on improving the antioxidant and anti-inflammatory properties of the peptides. Three LAB strains—Lactiplantibacillus plantarum DK201, Lacticaseibacillus paracasei DK206, and Lp. plantarum DK303—were selected for their strong proteolytic activity and their ability to tolerate gastric juice and bile. Among these, Lc. paracasei DK206 exhibited the highest degree of hydrolysis of whey protein concentrate (WPC) after 20 h. The fractionated hydrolysates (F3) displayed significant antibacterial and antioxidant activities, along with the ability to reduce inflammatory markers in vitro, without showing cytotoxic effects. Amino acid analysis identified a high leucine content, and two specific peptides were characterized. These results suggest that Lc. paracasei DK206 could serve as a functional food ingredient for producing BAPs with potent antioxidant and anti-inflammatory effects from whey protein.