Research Progress on the Formation of Bioactive Peptides in Fermented Dairy Products and Their Effects on Improving the Health of the Elderly Population

doi:10.7506/rykxyjs1671-5187-20251230-094

Journal of Dairy Science and Technology ›› 2026, Vol. 49 ›› Issue (3): 66-73.DOI: 10.7506/rykxyjs1671-5187-20251230-094

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Research Progress on the Formation of Bioactive Peptides in Fermented Dairy Products and Their Effects on Improving the Health of the Elderly Population

YU Lingsu, QIN Linshuhui, YUAN Leqing, LI Bing, ZHAO Dan, ZHAO Aiqing, LIU Yongfeng, SHU Qin

As population aging becomes a global trend, the health of the elderly has drawn extensive attention and concern from society at large. Aging, as a natural development process of life, usually involves various physiological changes, including weakened immune function, increased susceptibility to diseases, and frequent occurrence of non-communicable chronic diseases. Diet plays a certain role in maintaining human health and preventing diseases. Notably, fermented dairy products are rich in high-quality protein, and the bioactive peptides released during their fermentation, ripening or digestion have multiple biological activities such as blood pressure-lowering, antioxidant, immunoregulatory and anti-diabetic effects. Fermented dairy products are expected to become a beneficial dietary component for promoting the health of the elderly. This article aims to systematically discuss the health benefits of consuming fermented dairy products for the elderly, with a focus on elaborating the mechanism of action of these bioactive peptides in regulating aging-related health issues. It also demonstrates the potential value of fermented dairy products in promoting the health of the elderly and preventing related diseases, providing a theoretical basis for supporting healthy aging through dietary strategies.

Published:2026-07-06

发酵乳制品中生物活性肽形成及改善老年人群健康作用研究进展

于灵素, 覃林淑慧, 袁乐晴, 李冰, 赵丹, 赵爱青, 刘永峰, 舒琴

陕西师范大学食品工程与营养科学学院,陕西西安 710062

基金资助:
陕西省2025年大学生创新训练计划项目（S02510718290）

Abstract

Abstract: fermented dairy products; bioactive peptides; elderly population; health; mechanism of action

摘要： 当前人口老龄化成为全球发展趋势,老年人群的健康已经引起全社会的关注与重视?衰老作为一种生命自然发展过程,通常涉及各种生理变化,包括免疫功能减弱?疾病易感性增加?非传染性慢性病频发等?饮食在维持人体健康和预防疾病方面可发挥一定作用,其中发酵乳制品富含优质蛋白质,并且其在发酵?成熟或消化过程中释放的生物活性肽具有降压?抗氧化?免疫调节及抗糖尿病等多种生物活性,有望成为促进老年人群健康的有益膳食组成部分?本文系统论述摄入发酵乳制品对老年人健康的益处,重点阐述其中生物活性肽在调控衰老相关健康问题中的作用机制,并阐述发酵乳制品在促进老年人健康?预防相关疾病方面的潜在价值,为通过膳食策略支持健康老龄化提供理论依据?

关键词: 发酵乳制品; 生物活性肽; 老年人; 健康; 作用机制

CLC Number:

S252.1

College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China. Research Progress on the Formation of Bioactive Peptides in Fermented Dairy Products and Their Effects on Improving the Health of the Elderly Population[J]. Journal of Dairy Science and Technology, 2026, 49(3): 66-73 https://doi.org/10.7506/rykxyjs1671-5187-20251230-094

于灵素, 覃林淑慧, 袁乐晴, 李冰, 赵丹, 赵爱青, 刘永峰, 舒琴. 发酵乳制品中生物活性肽形成及改善老年人群健康作用研究进展[J]. 乳业科学与技术, 2026, 49(3): 66-73 https://doi.org/10.7506/rykxyjs1671-5187-20251230-094

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Research Progress on the Formation of Bioactive Peptides in Fermented Dairy Products and Their Effects on Improving the Health of the Elderly Population

发酵乳制品中生物活性肽形成及改善老年人群健康作用研究进展

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