Article
Food Science & Technology
Teagan S. Edwards, Krista L. Dawson, Jacqueline I. Keenan, Andrew S. Day
Summary: The study utilized a simple in vitro digestion method to investigate the release of biologically active peptides from casein isolated from regular and A2 milk. Results showed that regular milk casein released significantly more BCM-7 than A2 milk casein during digestion, providing a platform for further research on the gut health benefits of A2 compared to A1 milk.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Biochemistry & Molecular Biology
Yuanyuan Chen, Lu Xu, Yaqi Lan, Caowen Liang, Xingyu Liu, Jun Li, Fei Liu, Jianyin Miao, Yunjiao Chen, Yong Cao, Guo Liu
Summary: Four novel peptides were identified from bovine casein hydrolysates, which showed sleep-promoting activities and improved sleep duration in Caenorhabditis elegans. The primary structures of these peptides were also determined. These findings suggest that these peptides have the potential to be used as functional ingredients in the development of sleep-promoting products.
Article
Multidisciplinary Sciences
P. K. Rout, M. Verma
Summary: Goat milk is a valuable source of nutrition in challenging areas, with diverse post translational modifications observed in goat milk proteins, such as phosphorylation, impacting protein function and activity.
SCIENTIFIC REPORTS
(2021)
Article
Chemistry, Applied
Hongyan Zhang, Sufang Duan, Yang Yu, Ren'an Wu, Jingjing Wang, Xiao Dong Chen, Ignatius Man-Yau Szeto, Peng Wu, Yan Jin
Summary: The effects of casein-to-whey ratios in fermented milk on gastric emptying, proteolysis and intestinal peptidome were investigated using an in vitro dynamic stomach-intestine system mimicking pre-school children digestion. The research found that the gastric emptying rate varied insignificantly among the milk samples. After 120 min digestion, the highest extent of proteolysis was observed at a casein-to-whey ratio of 2:1 due to the fewest gastric protein aggregates and relatively abundant caseins. Intestinal peptides derived from caseins or whey proteins showed a positive correlation with their parent protein content. The most abundant bioactive whey peptides were found at a casein-to-whey ratio of 1:1.5 after intestinal digestion. These findings demonstrated the importance of protein compositions in fermented milk on gastrointestinal proteolysis and peptide release in vitro, which is meaningful for future development of milk products that are more suitable for children.
Article
Chemistry, Analytical
Wangfang Li, Wei Huang, Desheng Fan, Xuhui Gao, Xian Zhang, Yaoyong Meng, Timon Cheng-yi Liu
Summary: In this study, the potential of Raman spectroscopy and chemometrics for the authentication and quantitation of liquid goat milk adulterated with cow milk was investigated. The results showed that Raman spectra could differentiate between cow and goat milk, enabling quantitative experiments. A partial least squares regression (PLSR) model was constructed and successfully used to quantify the level of adulteration in goat milk. The study demonstrated the potential of Raman spectroscopy as a rapid, low-cost, and non-destructive analytical tool for detecting adulteration in goat milk.
ANALYTICAL METHODS
(2023)
Review
Agriculture, Multidisciplinary
Debora Parra Baptista, Mirna Lucia Gigante
Summary: Milk proteins are the main source of biologically active peptides, which can be released during cheese production and ripening. However, the bioactive peptides in cheese may not necessarily exhibit biological activity in vivo as they can be further hydrolyzed during gastrointestinal transit. This paper reviews recent advances in biopeptide formation in ripened cheeses and explores the influence of technological parameters on proteolysis and peptide release.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Nutrition & Dietetics
Simon Benoit, Catherine Chaumontet, Nicolas Violle, Audrey Boulier, Zeeshan Hafeez, Celine Cakir-Kiefer, Daniel Tome, Jessica Schwarz, Laurent Miclo
Summary: This study evaluates the mechanism of action of bovine alpha(s1)-casein on anxiety and finds that the vagus nerve does not play a role, while the benzodiazepine binding site is crucial.
Article
Chemistry, Applied
Jialu Huang, Lina Zhang, Hanglian Lan, Peng Zhou
Summary: This study aimed to investigate the digestion properties of different milk protein formulas. The results showed that milk protein formulas with compositions closer to human milk exhibited similar digestion patterns, especially in intestinal digestion.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Dehua Guo, Xiaojun Deng, Shuqing Gu, Niannian Chen, Xiaomei Zhang, Shuo Wang
Summary: This study achieved the identification and quantification of A1 and A2 type beta-casein proteins at the peptide level for the first time. An automated and online digestion system was used for high throughput digestion of proteins into peptides, which were subsequently separated and analyzed by liquid chromatography-mass spectrometry. Two specific peptides were selected for the identification and quantification of A1 and A2 beta-casein. Online digestion significantly reduced digestion times compared to traditional methods.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Min Yang, Qiubing Zeng, Yucheng Wang, Juanjuan Qin, Jie Zheng, Wenqiang Wa
Summary: The study found that sonication pretreatment of microfiltered casein micelle retentates affected intrinsic fluorescence intensities, oil absorption capacity, particle size, thermal stability, solubility, and density values. Although the secondary structure remained unchanged, disintegration of micellar casein particles after sonication improved digestibility in simulated intestinal fluid. Prolonged ultrasound pretreatment was concluded to enhance digestion of micellar casein concentrates and their products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Priti Mudgil, Ali Ali Redha, Nilesh P. Nirmal, Sajid Maqsood
Summary: Milk protein hydrolysates from different camel breeds showed significant variations in inhibitory effects on antidiabetic and antihypercholesterolemic enzymes, with higher inhibition observed in Hozami and Omani camel breeds. In vitro simulated digestion processes enhanced the bioactive properties of milk from all camel breeds. Breed selection is important for the production of bioactive peptides.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Food Science & Technology
Di Liu, Xiaozhe Lv, Yanjun Cong, Linfeng Li
Summary: This study explored a method for screening proteases that could specifically hydrolyze the epitopes of milk allergens, established a new detection method through synthesizing epitopes, preparing antigens, and screening monoclonal antibodies, and detected epitope fragments in papain protease hydrolysates.
Article
Nutrition & Dietetics
Sara Benede, Monica Martinez-Blanco, Rosina Lopez-Fandino, Elena Molina
Summary: TG treatment of milk proteins does not reduce the risk of eliciting allergic symptoms in cow's milk allergic patients.
Article
Agriculture, Dairy & Animal Science
Bulei Sheng, Soren D. Nielsen, Nina A. Poulsen, Lotte B. Larsen
Summary: The study found that different genotypes of milk exhibited differences in digestion rates during in vitro digestion, with faster digestion rate in the gastric phase for kappa-CN AA milk compared to BB and AB milks, while smaller differences were seen in the intestinal digestion phase. Milk pools representing kappa-CN phenotypes BB and AB had similar overall glycosylation degrees and were higher than AA milk pool. Additionally, the AA milk pool had larger CN micelles. These differences in CN micelle sizes and glycosylation degrees may explain the differential in vitro digestion rates observed between AA, BB, and AB kappa-CN milk pools.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Simona Rinaldi, Sabrina Di Giovanni, Giuliano Palocci, Michela Conto, Roberto Steri, Carmela Tripaldi
Summary: This study investigated the impact of milk heat pre-treatment and pasteurization level on the protein digestibility of produced cheese. In vitro digestion method was used to analyze the peptide profile and amino acids released in digestion. The results showed the importance of heat treatment management on protein digestibility in soft cheese.
