Processing affects beta-casomorphin peptide formation during simulated gastrointestinal digestion in both A1 and A2 milk

Autor:	J.M.L. Heck, Tim T. Lambers, Thom Huppertz, Sjef Broeren, Marjolijn C. E. Bragt
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	chemistry.chemical_classification Chemistry Peptide formation food and beverages Peptide quantification Peptide Beta-casomorphin Raw milk Applied Microbiology and Biotechnology Gastrointestinal digestion Food Quality and Design Life Science Food science Digestion Food Science A2 milk
Zdroj:	International Dairy Journal 121 (2021) International Dairy Journal, 121
ISSN:	0958-6946
Popis:	Variation between bovine A1-or A2-type β-caseins are suggested to affect beta-casomorphin-7 (BCM-7) formation, which may affect health. Studies assessing BCM-7 formation often use raw milk, but processing of milk is known to affect digestion. Using in vitro digestion and stable-isotope assisted peptide quantification, we reveal that BCM-7 is formed under intestinal conditions from both A1-and A2-type milk. Moreover, formation of BCM-7 was affected by industrial relevant heating in both A1 and A2 milk. Further studies with a large number of single A1-and A2-type cows are needed to elaborate if amounts of BCM-7 formed are different between A1 and A2 milk. Both longer and shorter BCM peptide sequences that may display similar activities should be taking into account as a longer BCM-7 containing peptide (BCM-7 +2) could also be detected in A2 milk intestinal digesta.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de4b731f89933ce0fcf286f8c27825d7 https://research.wur.nl/en/publications/processing-affects-beta-casomorphin-peptide-formation-during-simu Zobrazit plný text záznamu Full Text from ScienceDirect