###### Abstract  
The metabolic syndrome (MetS) is defined as the occurrence of diet-related diseases such as abdominal obesity, atherogenic dyslipidemia, hyperglycemia (insulin resistance) and hypertension. Milk-derived peptides are well-known agents acting against high blood pressure, blood glucose level, and lipoprotein disproportion. The aim of this review are metabolic syndrome-preventive peptides derived from milk proteins which were identified in cheeses. Special attention was paid to the sequences acting as angiotensin converting enzyme (ACE), dipeptidyl peptidase IV (DDP4), and \(\alpha\)-glucosidase inhibitors, as well as antioxidative, hypocholesterolem, antibiotics, and anti-inflammatory agents. Some results of meta-analyses concerning the consumption of cheese and the risk of MetS diseases were also presented. biopeptides; BIOPEP-UWM database; cheese; metabolic syndrome; milk proteins +
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The following enzymes are involved in MetS: dipeptidyl peptidase IV (EC 3.4.14.5; DPP4), \(\alpha\)-glucosidase (EC 3.2.1.20), \(\alpha\)-amylase (EC 3.2.1.1), and angiotensin-converting enzyme (EC 3.4.15.1; ACE). The first three affect the postprandial blood glucose level, whereas ACE is the key enzyme involved in the regulation of the blood pressure. Thus, peptides being the inhibitors of the above-mentioned enzymes may be considered anti-MetS agents [5]. Additionally, peptides also reduce cholesterol level, antioxidative stress [6], act as anti-obesity [7], and anti-inflammatory agents [8]. Milk is the first functional food for every mammalian species. The contents of its nutrients, such as proteins (and their proportions), fat, sugar, vitamins, and minerals, vary between species as well as breeds. Moreover, milk composition is affected by feeding methods, age of an animal, and many other [9]. Milk and dairy products were also studied as anti-metabolic syndrome foods [10]. A cohort study made in 2018 on 136,384 individuals from 21 countries on five continents demonstrated that dairy product consumption (especially of milk and yogurt) can be associated with a lower risk, of not only CVD, but also mortality. According to this study, even one serving of milk or yogurt significantly lowered the risks of the above-mentioned events. Additionally, the higher consumption of dairy products can be associated with significantly lower risk of stroke [10]. According to another study, every 200 mL increase of daily milk consumption reduced the risk of CVD by 6%. Based on the data from 2015 it was shown that three main milk constituents were responsible for the MetS-preventive activity, namely calcium, fat, and proteins [11]. One of the MetS-preventive potentials of milk and dairy products resulting from the presence of proteins might be related to the action of biologically active peptides [5]. It also reflects vast information found in. e.g., Scopus database [www.scopus.com]. Providing the following words as the input query \"ALL (metabolic AND syndrome AND milk AND peptides)\" revealed 7459 hits (accessed in September 2019). The first mentions about cheese manufacturing appeared around 5500 BC. Early adult humans were unable to digest lactose. Thus, making cheese was a good way to consume health beneficial nutrients derived from milk, without getting ill [11]. The casein, main milk protein, during cheese maturation is hydrolyzed into a variety of peptides. Their composition varies and depends on the activity of endogenous proteases and peptidases of milk, rennet, starter culture, and microbial flora [12]. Bovine casein has been shown to possess a variety of bioactivities, including MetS-preventive ones. In silico analyses and reviews conducted on bovine casein confirmed the casein-derived peptides to  
Figure 1: Metabolic syndrome criteria and related preventive agents according to [PERSON] [4]. exhibit these activities [13; 14].