In this study,the types of peptides purified from different strains bovine and caprine fermented milk using an AKTA purifier 10 were determined after simulating human gastrointestinal digestion. The peptide fractions obtained from the milk samples were investigated and the differences were also evaluated. The anti-inflammatory activities of the peptides purified from the milk samples( AKTA fractions) were determined using competitive TNF-α ELISA and Western blot. All above provided references for the development of the anti-inflammatory functional food. The results showed 4 aspects as follows. Firstly,the types of peptides of the bovine and caprine yoghurt fermented using the traditional strains were less than those of the milk fermented using the probiotic strains. Three types of peptides were obtained from the caprine yoghurt and only one peptide was obtained from the bovine yoghurt. Four were from the caprine Lactobacillus acidophilus fermented milk and two were from the bovine. Three were from the caprine Bifidobacterium fermented milk and two were from the bovine. Secondly,the fermented milk using the probiotic strains Lactobacillus acidophilus and Bifidobacterium were demonstrated to possess the most types of peptides,the caprine fermented milk showed more compared to the bovine fermented milk. Thirdly,using the competitive TNF-α ELISA method,the mean values for the concentration of TNF-α increased from 2. 18 ± 0. 069 ng / L to14. 03 ± 0. 081 ng / L in all of the samples. Compared with the positive control 16. 52 ± 0. 027 ng / L,all of the peptides showed antiinflammatory activities. Finally,based on comparison analysis of all of the samples,the greatest anti-inflammatory activity was showed by the C①-2 fraction,which was from fermented milk fermented by the probiotic strains Lactobacillus acidophilus and Bifidobacterium.