Hydrolyzed protein

Hydrolyzed protein refers to a mixture of polypeptides, oligopeptides, and amino acids produced by the partial or complete breakdown of intact proteins through acid, alkali, or enzymatic hydrolysis (1). In a clinical context, it is not a specific therapeutic target such as a receptor or enzyme; rather, it is a category of nutritional agents used to manage specific medical conditions (2). These products are primarily utilized in hypoallergenic infant formulas to prevent or manage IgE-mediated cow's milk protein allergy, as the reduction in molecular weight significantly lowers the protein's allergenicity (3). Additionally, hydrolyzed proteins are employed in enteral nutrition for patients with severely impaired gastrointestinal function or malabsorption syndromes, as they require minimal digestive effort and provide a more bioavailable nitrogen source (4). Beyond nutrition, they are also frequently used in the cosmetic industry for their film-forming and moisture-binding properties in skin and hair care (5). (Sources: 1. FAO/WHO Food Standards; 2. National Institutes of Health (NIH) - Dietary Supplements; 3. PubMed: 'Hydrolyzed formulas for allergy prevention'; 4. Journal of Parenteral and Enteral Nutrition; 5. Cosmetic Ingredient Review (CIR)).

Other names

Protein hydrolysateHydrolyzed vegetable proteinPeptidesAmino acid mixtureHydrolyzed collagenHydrolyzed whey proteinHydrolyzed casein

Not applicable as a therapeutic target; serves as a nutrient source with reduced allergenicity and increased bioavailability compared to intact proteins.