Bioactive Components in Caseins, Caseinates, and Cheeses

Akuzawa, Ryozo; Miura, Takayuki; Kawakami, Hiroshi

doi:10.1002/9780813821504.ch8

Cited by 8 publications

(5 citation statements)

References 83 publications

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“…Peptides and amino acids produced during ripening have previously been suggested to have bioactive properties (35). The peptide content was 8% higher in the 14-MRC than in the 24-MRC, whereas the 24-MRC had a 54% higher content of free amino acids compared with the 14-MRC.…”

Section: Discussionmentioning

confidence: 96%

Cheddar Cheese Ripening Affects Plasma Nonesterified Fatty Acid and Serum Insulin Concentrations in Growing Pigs

Thorning

Bendsen

Jensen

et al. 2015

The Journal of Nutrition

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Section: Discussionmentioning

confidence: 96%

Cheddar Cheese Ripening Affects Plasma Nonesterified Fatty Acid and Serum Insulin Concentrations in Growing Pigs

Thorning

Bendsen

Jensen

et al. 2015

The Journal of Nutrition

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“…Free peptides and amino acids that are released after milk protein breakdown possess antioxidant properties [66]. The antioxidant activity of cow milk dadih fermentation using 1% starter culture of L. casei and L. plantarum (ratio 1:1) using 2,2-diphenyl-1-picrylhydrazyl-hydrate (DPPH) method was observed [15].…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

2021

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Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of dadih. These problems impede the development of dadih production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in dadih production, and incubator development to accelerate the fermentation period.

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“…Generally, α 1 -, α 2 -and β-caseins bind calcium strongly and precipitate at relatively low calcium concentrations and hence referred as "calcium-receptive caseins" having concentrated phosphoserine and proline regions. In contrast, κ-casein is "non-receptive casein" (not sensitive to these calcium concentrations), which can stabilise up to 10 times its mass of the calcium-sensitive caseins and possesses one phosphoserine [27]. Caseins α 1 and β have potential to liberate more than 20,000 biofunctional peptides each.…”

Section: Milk As a Source Of Bapmentioning

confidence: 99%

Bioactive Peptides from Milk

Rajagopalan¹,

Sukumaran²

2016

Milk Proteins - From Structure to Biological Properties and Health Aspects

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Milk is a major source of dietary energy, protein and fat. Due to their specific biological properties leading to health benefits, bioactive peptides (BAPs) derived from milk proteins have been a subject of intensive research during past two decades. These peptide sequences, encrypted within proteins, are liberated in vivo during gastrointestinal digestion or in vitro by fermentation with proteolytic starter cultures or using proteases. BAP generally comprises 2-20 amino acid (AA) residues. Isolation and characterization of BAP of different bioactivities from milk protein hydrolysates of cow, buffalo, camel, goat, mare, sheep, donkey and yak milks have been reported. Bioactivities of BAP, which depend on constituent AAs and the sequence, include mineral binding, opioid, angiotensin-converting enzyme (ACE) inhibition, immunomodulatory, cytotoxicity, antibacterial and antithrombotic. This chapter focuses on the methodologies adopted to produce BAPs and their prospective role in health enhancing nutraceuticals/pharmaceuticals.

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Bioactive Components in Caseins, Caseinates, and Cheeses

Cited by 8 publications

References 83 publications

Cheddar Cheese Ripening Affects Plasma Nonesterified Fatty Acid and Serum Insulin Concentrations in Growing Pigs

Cheddar Cheese Ripening Affects Plasma Nonesterified Fatty Acid and Serum Insulin Concentrations in Growing Pigs

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

Bioactive Peptides from Milk

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