Production and enrichment of bioactive peptides derived from milk proteins

2009 ◽  
pp. 51-67 ◽  
Author(s):  
L. Vercruysse ◽  
J. Van Camp ◽  
K. Dewettinck ◽  
G. Smagghe
Keyword(s):  
Bioactive Peptides ◽  
Milk Proteins

scholarly journals Potential antioxidant bioactive peptides from camel milk proteins

2018 ◽  
Vol 4 (3) ◽  
pp. 273-280 ◽  
Author(s):  
Hisham R. Ibrahim ◽  
Hiroki Isono ◽  
Takeshi Miyata
Keyword(s):  
Bioactive Peptides ◽  
Milk Proteins ◽  
Camel Milk ◽  
Camel Milk Proteins

scholarly journals Genetic Polymorphism of β-Casein Gene in Polish Red Cattle—Preliminary Study of A1 and A2 Frequency in Genetic Conservation Herd

Animals ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 377 ◽  
Author(s):  
Anna Cieślińska ◽  
Ewa Fiedorowicz ◽  
Grzegorz Zwierzchowski ◽  
Natalia Kordulewska ◽  
Beata Jarmołowska ◽  
...  
Keyword(s):  
Bioactive Peptides ◽  
Genomic Sequence ◽  
Type I Diabetes ◽  
Significant Risk ◽  
Milk Proteins ◽  
Significant Risk Factor ◽  
Sudden Infant Death ◽  
Sudden Infant ◽  
Type I ◽  
Preliminary Study

Although there is growing interest in Red cow’s milk in Poland, to date there are few reports investigating the characteristics of milk components in the studied population. Particular emphasis on milk proteins is advised, since β-casein is a source of bioactive peptides named β-casomorphins. β-casomorphin 7, which originates mostly from β-casein variants A1, may be a significant risk factor in human ischemic heart disease, arteriosclerosis, type I diabetes, sudden infant death syndrome, and autism. The aim of the present study was to identify CSN2 polymorphism gene in exon 7 using the genomic sequence from GenBank (M55158), g.8101C>A, (codon 67). Blood samples were collected from 201 Polish Red cattle (24 males and 177 females). The genotype of β-casein was determined using PCR-ACRS. The frequency of β-casein A2 in Polish Red population was 0.47. β-casein A2 frequency in Polish Red bulls and in cows was 0.58 and 0.37, respectively.

Recollection: Camel milk proteins, bioactive peptides and casein micelles

2017 ◽  
Vol 24 (2) ◽  
pp. 181
Author(s):  
Maryam Salami ◽  
Amir Niasari-Naslaji ◽  
A. Ali Moosavi-Movahedi
Keyword(s):  
Bioactive Peptides ◽  
Milk Proteins ◽  
Camel Milk ◽  
Casein Micelles ◽  
Camel Milk Proteins

Identification of potential bioactive peptides generated by simulated gastrointestinal digestion of soybean seeds and soy milk proteins

2015 ◽  
Vol 44 ◽  
pp. 205-213 ◽  
Author(s):  
Anna Laura Capriotti ◽  
Giuseppe Caruso ◽  
Chiara Cavaliere ◽  
Roberto Samperi ◽  
Salvatore Ventura ◽  
...  
Keyword(s):  
Bioactive Peptides ◽  
Milk Proteins ◽  
Soybean Seeds ◽  
Soy Milk ◽  
Gastrointestinal Digestion ◽  
Simulated Gastrointestinal Digestion

scholarly journals Peptides affecting coagulation

2000 ◽  
Vol 84 (S1) ◽  
pp. 99-102 ◽  
Author(s):  
Kay J. Rutherfurd ◽  
H. S. Gill
Keyword(s):  
Amino Acid ◽  
Platelet Aggregation ◽  
Platelet Function ◽  
Bioactive Peptides ◽  
Thrombus Formation ◽  
Milk Proteins ◽  
Inhibit Platelet Aggregation ◽  
Considerable Effort ◽  
Sequence Similarities ◽  
Proteins And Peptides

Based on amino acid sequence similarities that exist between the fibrinogen γ-chain and κ-casein, and also functional similarities between milk and blood coagulation, considerable effort has been made to investigate the effects of milk proteins and peptides on platelet function and thrombosis. In particular, a number of peptides derived from the glycomacropeptide segment of κ-casein, have been shown to inhibit platelet aggregation and thrombosis. KRDS, a peptide from lactoferrin has also been shown to inhibit platelet aggregation but to a lesser extent than its fibrinogen analogue RGDS. Despite their functional and structural similarities they do not act in the same way on platelet function and are thought to affect thrombus formation differently. Further investigation is needed to determine if these milk-derived bioactive peptides are released naturally following ingestion and might therefore be useful as the basis for milk-based products with anti-thrombotic properties.

scholarly journals Probiotic Potential and Functional Properties of Lactobacillus Reuteri, Lactobacillus Rhamnosus and Lactobacillus Helveticus: A Comparative Study

2022 ◽  
Author(s):  
Tatyana V. Fedorova ◽  
Olga S. Savinova ◽  
Anna V. Begunova ◽  
Konstantin V. Moiseenko ◽  
Irina V. Rozhkova
Keyword(s):  
Bioactive Peptides ◽  
Lactobacillus Reuteri ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Milk Proteins ◽  
Lactobacillus Helveticus ◽  
Converting Enzyme ◽  
Probiotic Potential ◽  
Milk Fermentation ◽  
Pure Cultures

This study was conducted to evaluate and comparethe probiotic propertiesofLactobacillus helveticusNK1, Lactobacillus rhamnosusF and Lactobacillus reuteriLR1lactobacilli strains.Changes in pH, cell growth, proteolytic activity, antioxidantactivity, and angiotensin-converting enzyme(ACE)inhibitoryactivity were monitored during fermentation ofreconstituted skim milk (RSM) by pure cultures of lactobacilli.Among the tested strains, L. helveticusNK1 showed the highest proteolytic, ACE inhibitoryand antioxidantactivitiesduring milk fermentation,followed by L. rhamnosus F and L. reuteriLR1.The promising capability of all of the lactobacilli strains to release bioactivepeptides from the milk proteins was demonstrated. Keywords: Lactobacillus, probiotic, milk fermentation, bioactive peptides

scholarly journals Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey Starter

2018 ◽  
Vol 6 (10) ◽  
Author(s):  
Gaia Bertani ◽  
Daniela Bassi ◽  
Monica Gatti ◽  
Pier Sandro Cocconcelli ◽  
Erasmo Neviani
Keyword(s):  
Lactic Acid ◽  
Genome Sequence ◽  
Bioactive Peptides ◽  
Draft Genome ◽  
Milk Proteins ◽  
Lactobacillus Helveticus ◽  
Draft Genome Sequence ◽  
Content Type ◽  
Grana Padano ◽  
Grana Padano Cheese

ABSTRACT Lactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the production of bioactive peptides from milk proteins. Here, we describe the draft genome sequence and annotation of L. helveticus strain Lh 12 isolated from natural whey starter used in the production of Grana Padano cheese.

Sign in / Sign up

Export Citation Format

Share Document