Bioactive Casein Phosphopeptides in Dairy Products as Nutraceuticals for Functional Foods

Pinto, Gabriella; Caira, Simonetta; Cuollo, Marina; Lilla, Sérgio; Chianese, Lina; Addeo, Francesco

doi:10.5772/50725

Cited by 18 publications

(21 citation statements)

References 136 publications

(152 reference statements)

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“…It was shown that the hydroysis of caseins to low molecular weightpeptides decreased the allergenic properties of milk caused by the presence of α-, β-and κ-caseins Liu et al, 2012;Ng-Kwai-Hang, 2003;Pinto et al, 2012;Sfaxi et al, 2012;Szwajkowska et al, 2011;Tzvetkova et al, 2007). According to Wróblewska and Kaliszewska (2011) milk fermentation lowers the immunoactivity of kefi r, yoghurt and butter, whereas Szwajkowska et al (2011) The changes to the protein composition of the experimental fermented milks during chilled storage are presented in Table 2 and Figures from 1 to 5.…”

Section: Resultsmentioning

confidence: 99%

“…Milk proteins subjected to hydrolysis can be also a source of biologically active peptides with diff erent and pro-health properties (Meisel, 1997;Meisel, 1998;Szwajkowska et al, 2011). It was proven that protein hydrolysis accompanied by lactic acid milk fermentation evoked by starter cultures can reduce the allergenic properties of milk (Liu et al, 2012;Pinto et al, 2012;Sfaxi et al, 2012;Tzvetkova et al, 2007;Szwajkowska et al, 2011;Wróblewska and Kaliszewska, 2011). Caira et al (2012), presenting the list of allergenic factors in milk, mentioned all proteins the exception of immunoglobulins, serum albumin and lactoferrin.…”

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confidence: 99%

“…Creamer, 2003;Ng-Kwai-Hang, 2003;Pinto et al, 2012;Szwajkowska et al, 2011). Various techniques used to separate proteins demonstrate that, in dairy products, there were proteins and their components, peptides and other ammonium-containing compounds.…”

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The changes of proteins fractions shares in milk and fermented milk drinks

Bonczar

Walczycka

Duda

2016

Acta Sci Pol Technol Aliment

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Background. The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with diff erent starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefi r, acidifi ed milk, fermented Bifi dobacterium bifi dum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe the changes which occurred. Materials and methods. The research materials were raw and pasteurised milk, as well as fermented milkbased drinks. The raw milk used for research came from Polish Holstein-Fresian black and white cows. The milk was sampled 3 times and divided into 5 parts, each of which was pasteurised at 95°C for 10 min and then cooled for inoculation: yoghurt to 45°C, kefi r and acidifi ed milk to 22°C and drinks with Bifi dobacterium bifi dum and Lactobacillus acidophillus to 38°C. Milk was inoculated with lyophilised, direct vat starter cultures, in an amount equal to 2% of the working starter. For the production of fermented drinks, the subsequent starters were applied: "YC-180" Christian Hansen for yoghurt, "D" Biolacta-Texel-Rhodia for kefi r, CH-N--11 Christian Hansen for acidifi ed milk, starter by Christian Hansen for the probiotic Bifi dobacterium bifi dum milk, starter by Biolacta-Texel-Rhodia for the probiotic Lactobacillus acidophillus milk. The analyses were conducted in raw, pasteurised and freshly fermented milk as well as in milk drinks stored for 14 days. The total solid content was estimated by the drying method; the fat content by the Gerber method; the lactose content by the Bertrand method; the protein content by the Kjeldahl method with Buchi apparatus; the density of milk was measured with lactodensimeter; acidity with a pH-meter; and potential acidity by Soxhlet-Henkl method (AOAC, 1990). The electrophoretic separation of proteins in raw and pasteurised milk, as well as in freshly produced milk drinks and those stored for 14 days, was performed with SDS-PAGE (on polyacrylamid gel) basing on procedure described by Laemmli (1970). Results. It was shown that, in comparison with raw milk, the pasteurised milk had smaller amounts of αs-, β-and κ-casein, whereas the shares of γ-casein and peptides were greater, and there were no changes in immunoglobulin, α-lactalbumin or β-lactoglobulin levels, which indicated that hydrolysis of caseins had occurred. In all freshly fermented milk drinks, a drop in αs-and β-casein was observed relative to raw milk. An increase in peptides and γ-casein was also noticed (with the exception of acidifi ed milk). There were diff erences in α-lactalbumin and β-lactoglobulin levels between the diff erent drinks: raw, pasteurised or freshly fermented milk. It was shown that kefi r, compared to the other drinks, had the lowest levels of αs-and β-casein, α-lactalbumin and of peptides, as well as the highest level of γ-casein, which is evidence of an increased rate of hydrolysis in that drink. It was stated that, during the storage of fermented milk drin...

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Section: Resultsmentioning

confidence: 99%

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The changes of proteins fractions shares in milk and fermented milk drinks

Bonczar

Walczycka

Duda

2016

Acta Sci Pol Technol Aliment

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“…Some different peptides were found: the mineral carrier α S1 ‐CN (f29–35) from Venturosa and an ACE‐inhibitor α S1 ‐CN (f26–35) from Correntes . However, the α S2 ‐CN4P (f1–19) was detected in the cheeses from Arcoverde, Capoeiras and Correntes and α S1 ‐CN (f1–23) in the samples from Arcoverde and Correntes.…”

Section: Resultsmentioning

confidence: 99%

Proteomic and peptidomic profiling of Brazilian artisanal ‘Coalho’ cheese

et al. 2016

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“…Частина функцій фосфопротеїнів проявляється через продукти їх протеолізу ензимами ШКТ -біоактивні фосфопептиди (БАФП) [3]. Окрім ШКТ, велику кількість різних БАФП було знайдено у різних молочних продуктах [4]. Починаючи з досліджень Міленде (1950 р.…”

Section: молекулярно-масовий розподіл казеїнових фосфопептидівunclassified

Molecular-Mass Distribution of Casein Phosphopeptides

Yukalo¹,

Karpyk²

2018

SWNUFT

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Bioactive Casein Phosphopeptides in Dairy Products as Nutraceuticals for Functional Foods

Cited by 18 publications

References 136 publications

The changes of proteins fractions shares in milk and fermented milk drinks

The changes of proteins fractions shares in milk and fermented milk drinks

Proteomic and peptidomic profiling of Brazilian artisanal ‘Coalho’ cheese

Molecular-Mass Distribution of Casein Phosphopeptides

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