Milk from cows of different β-casein genotypes as a source of β-casomorphin-7
Milk from cows of different β-casein genotypes as a source of β-casomorphin-7
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DOI：
10.3109/09637486.2011.634785
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发表时间：
2012-06-01
影响因子：
3.9
通讯作者：
Kaminski, Stanislaw
中科院分区：
文献类型：
--
作者：
Cieslinska, Anna;Kostyra, Elzbieta;Kaminski, Stanislaw
本研究的目的是定量β-酪啡肽-7在原料，水解和加工牛奶在不同阶段的奶牛泌乳。所获得的结果导致以下结论：从水解和加工的乳中释放的最高量的β-酪啡肽-7与β-酪蛋白A1等位基因相关，而与哺乳期无关。来自具有β-酪蛋白A2变体的奶牛的牛奶中的一些痕量β-酪啡肽-7可能是β-酪蛋白在其用胃蛋白酶消化期间的酸水解的结果。已经表明，在高温下加工原料乳在轻微程度上影响源自不同β-酪蛋白基因型的β-酪啡肽-7之间的差异。获得的结果表明，基于胃肠道酶混合物消化的牛奶中体内释放的β-酪啡肽-7的含量，有可能为牛奶质量提供一种新的营养因子。
The aim of this study was to quantify beta-casomorphin-7 in raw, hydrolyzed and processed milk in different stages of the cow lactation. The obtained results lead to the following conclusion: the highest amount of beta-casomorphin-7 released from the hydrolyzed and processed milk is related to the beta-casein A1 allele, irrespective of a lactation period. Some traces of beta-casomorphin-7 in milk from cows with the beta-casein A2 variant are probably a result of the acid hydrolysis of beta-casein during its digestion with pepsin. It has been shown that processing of raw milk at high temperatures affects, in a slight degree, the differences between beta-casomorphins-7 originating from different beta-casein genotypes. The obtained results suggest a possibility to provide a new nutritional factor for milk quality based on the content of beta-casomorphin-7 liberated in vivo from milk digested by a mixture of the gastrointestinal enzymes.