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    Formation and Degradation of Beta-casomorphins in Dairy Processing

    226849.pdf (317.1Kb)
    Access Status
    Open access
    Authors
    Nguyen, D.
    Johnson, Stuart
    Busetti, Francesco
    Solah, Vicky
    Date
    2015
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Nguyen, D. and Johnson, S. and Busetti, F. and Solah, V. 2015. Formation and Degradation of Beta-casomorphins in Dairy Processing. Critical Reviews in Food Science and Nutrition. 55 (14): pp. 1955-1967.
    Source Title
    Critical Reviews in Food Science and Nutrition
    DOI
    10.1080/10408398.2012.740102
    ISSN
    10408398
    School
    School of Public Health
    Remarks

    This open access article is distributed under the Creative Commons license http://creativecommons.org/licenses/by-nc/3.0/

    URI
    http://hdl.handle.net/20.500.11937/40074
    Collection
    • Curtin Research Publications
    Abstract

    Milk proteins including casein are sources of peptides with bioactivity. One of these peptides is beta-casomorphin (BCM) which belongs to a group of opioid peptides formed from b-casein variants. Beta-casomorphin 7 (BCM7) has been demonstrated to be enzymatically released from the A1 or B b-casein variant. Epidemiological evidence suggests the peptide BCM 7 is a risk factor for development of human diseases, including increased risk of type 1 diabetes and cardiovascular diseases but this has not been thoroughly substantiated by research studies. High performance liquid chromatography coupled to UV-Vis and mass spectrometry detection as well as enzyme–linked immunosorbent assay (ELISA) has been used to analyze BCMs in dairy products. BCMs have been detected in raw cow’s milk and human milk and a variety of commercial cheeses, but their presence has yet to be confirmed in commercial yoghurts. The finding that BCMs are present in cheese suggests they could also form in yoghurt, but be degraded during yoghurt processing. Whether BCMs do form in yoghurt and the amount of BCM forming or degrading at different processing steps needs further investigation and possibly will depend on the heat treatment and fermentation process used, but it remains an intriguing unknown.

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