Online First

Review

Impact of milk processing on bioactive components and anti-inflammatory activity
Seo-Young Ryu1†
,
Md. Meraj Ansari12†
,
Young-Ok Son1234*
1Department of Animal Biotechnology, Faculty of Biotechnology, College of Applied Life Sciences, Jeju National University, Jeju 63243, Republic of Korea
2Bio-Health Materials Core-Facility Center, Jeju National University, Jeju 63243, Republic of Korea
3Interdisciplinary Graduate Program in Advanced Convergence Technology and Science, Jeju National University, Jeju 63243, Republic of Korea
4Practical Translational Research Center, Jeju National University, Jeju 63243, Republic of Korea
*Corresponding Author
†These authors contributed equally to this work.
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Abstract

Milk proteins are increasingly recognized as bioactive macromolecules that modulate immune and inflammatory pathways beyond their established nutritional role. This review highlights current evidence on how industrial processing, particularly thermal treatment and microbial fermentation, reshapes the structural and functional landscape of milk proteins and thereby influences their anti-inflammatory potential. Major milk protein fractions, including caseins, whey proteins, lactoferrin, α-lactalbumin and β-lactoglobulin, regulate inflammatory responses through coordinated mechanisms involving suppression of pro-inflammatory cytokine production, modulation of innate and adaptive immune cell activation, enhancement of cellular antioxidant defenses, and remodeling of the gut microbial ecosystem. Processing-induced conformational transitions, aggregation dynamics and proteolytic fragmentation critically determine peptide bioavailability and receptor-level interactions. Heat treatment exerts context-dependent effects by altering tertiary structure, epitope accessibility and redox-sensitive residues, whereas lactic acid bacteria–driven fermentation promotes controlled proteolysis, generating bioactive peptides with defined immunomodulatory activities. Overall, this review highlights the critical role of processing conditions in shaping the anti-inflammatory properties of milk proteins and offers insights for developing dairy products with enhanced health benefits.

Keywords
Milk proteins
Anti-inflammatory activity
Heat treatment
Fermentation
Bioactive peptides
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  • Publisher :Jeju Journal of Island Sciences
  • Publisher(Ko) :제주섬과학회지
  • Journal Title :Jeju Journal of Island Sciences
  • Journal Title(Ko) :제주섬과학회지
  • Received Date : 2026-01-20
  • Revised Date : 2026-02-25
  • Accepted Date : 2026-04-15
  • DOI :https://doi.org/10.23264/JJIS.2026.3.2.009
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