Bioactive Properties of Milk Proteins with Particular Focus on Anticariogenesis

Abstract

Beyond nutrition, there is an increasing amount of data and information to demonstrate a bioactive role for dairy components in adults including a role in prevention of dental caries. Specifically, the casein fraction and hydrolysates thereof have been the focus of researchers investigating cariogenicity prevention. Tooth enamel is a polymeric substance consisting of crystalline calcium phosphate embedded in a protein matrix. Dental caries develop by acidic demineralization (calcium and phosphorus solubilization) of tooth enamel. Demineralization occurs directly (acidic food consumption) or indirectly (by fermentation products of dental plaque odontopathogenic bacteria growing on residual food particles between teeth or adhering to the plaque). Research efforts with milk derived bioactive peptides have focused on inhibition of cariogenic, plaque-forming bacteria, inhibition of tooth enamel demineralization, and subsequent enamel remineralization. Caseinophosphopeptides (CPP) and glycomacropeptide (GMP) have been patented for use in common personal hygiene products to prevent dental caries. Research has shown CPP and GMP to be growth inhibitory to the cariogenic bacteria Streptococcus mutans and other species. Additionally, CPP forms nanoclusters with amorphous calcium phosphate (AMP) at the tooth surface to provide a reservoir of calcium and phosphate ions to maintain a state of super saturation with respect to tooth enamel. This would buffer plaque pH, and also provide ions for tooth enamel remineralization. Glycosidic structures attached to GMP are important to numerous bioactive properties of the peptide including anticariogenicity. Like CPP, GMP has shown inhibitory activity to enamel demineralization and promotes tooth enamel remineralization.

Effect of ingredients on oxidative stability of fish oil‐enriched drinking yoghurt

“…It was shown that CPP inhibited the formation of lipid oxidation products at both pH 3.0 and 7.0 in corn oil-in-water emulsions [37]. CPP are small protein fragments produced by gastrointestinal digestion as well as by food processing [38,39]. Protein-degrading enzymes of dairy starter bacteria or probiotic organisms may be responsible for the degradation of proteins to peptides.…”

Dairy product consumption and the metabolic syndrome

“…Whey proteins account for 20 % of total milk protein, and are also a heterogeneous group of proteins. They mainly consist of a-lactalbumin, b-lactoglobulin and serum albumin (57) . Both caseins and whey proteins are precursors of many different biologically active peptides.…”

The effects of short-term consumption of commercial yogurt on salivary mutans streptococci and lactobacilli counts: an in vivo investigation

“…The mechanisms by which yogurt could exert this beneficial effect on oral health are largely unknown, but they may involve competitive activity by the yogurt microorganisms and production of substances with antimicrobial activity (Petti et al, 2001;Aimutis, 2004).…”