生物技术领域取得了快速发展，导致了众多用于疾病管理的蛋白质和肽（PP）的开发。生物活性乳肽（BAP）的生产和分离涉及酶水解和发酵，然后通过超滤和色谱等各种技术进行纯化。生物活性乳肽的营养潜力在营养研究中受到了广泛关注，因为这些肽可以调节血糖水平，减轻氧化应激，改善心血管健康、肠道健康、骨骼健康和免疫反应，并具有抗癌特性。然而，为了提高 BAP 的生物利用度，可以使用封装方法来提供防止蛋白酶降解和控制释放的保护。本文深入介绍了 BAP 的组成、类型、生产、分离、生物利用度和健康益处。版权所有 © Bentham Science Publishers；如有任何疑问，请发送电子邮件至 epub@benthamscience.net。

The biotechnology field has witnessed rapid advancements, leading to the development of numerous proteins and peptides (PPs) for disease management. The production and isolation of bioactive milk peptides (BAPs) involve enzymatic hydrolysis and fermentation, followed by purification through various techniques such as ultrafiltration and chromatography. The nutraceutical potential of bioactive milk peptides has gained significant attention in nutritional research, as these peptides may regulate blood sugar levels, mitigate oxidative stress, improve cardiovascular health, gut health, bone health, and immune responses, and exhibit anticancer properties. However, to enhance BAP bioavailability, the encapsulation method can be used to offer protection against protease degradation and controlled release. This article provides insights into the composition, types, production, isolation, bioavailability, and health benefits of BAPs.Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.net.