?-Casomorphin-7 isolated from Brie cheese

owska, Beata Jarmo; Kostyra, Elżbieta; Krawczuk, S.; Kostyra, H.

doi:10.1002/(sici)1097-0010(199910)79:13<1788::aid-jsfa436>3.0.co;2-t

Cited by 49 publications

(25 citation statements)

References 11 publications

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“…For example, RP-HPLC-UV (Muehlenkamp and Warthesen, 1996) and ionexchange chromatography (Jarmolowska et al, 1999) have been used for the separation and quantification of BCM7 present in cheese while HPLC-UV has been also used for determining BCM7 content in human milk (Jarmo»owska et al, 2007). A limitation of RP-HPLC-UV is that peptides with similar physico-chemical and spectrophotometric absorption properties can co-elute with BCMs, increasing the absorption values (Muehlenkamp and Warthesen, 1996;SienkiewiczSz»apka et al, 2009), resulting in an overestimation of the BCM7 content (Cass et al, 2008).…”

Section: Microlc-tof-msmentioning

confidence: 70%

“…By using a HPLC-MS/MS method, De Noni and Cattaneo (2010) found 0.11 mg/g of BCM7 in Cheddar cheese. According to Jarmolowska et al (1999), the presence of BCM7 in cheese does not originate from that originally present in milk, because milk-derived peptides would be removed from the curd during the drainage of whey. Cheddar cheese making commonly use starter cultures which are a mixture of Lactococcus.…”

Section: Cheesementioning

confidence: 99%

“…The level of BCM7 in Brie (Sienkiewicz-Sz»apka et al, 2009;De Noni and Cattaneo, 2010) and Rokpol ripened with fungi and lactic acid bacteria (LAB) (Sienkiewicz-Sz»apka et al, 2009) was considerably higher than that in cheese ripened with only LAB. Similarly, Jarmolowska et al (1999) also observed a high level of BCM7 in Brie. Consequently, the formation of BCM7 in Brie and Rokpol cheese may be due to proteolytic digestion of protein by both enzymes derived from fungi (De Noni and Cattaneo, 2010) and LAB (Jarmolowska et al, 1999).…”

Section: Cheesementioning

confidence: 99%

“…Similarly, Jarmolowska et al (1999) also observed a high level of BCM7 in Brie. Consequently, the formation of BCM7 in Brie and Rokpol cheese may be due to proteolytic digestion of protein by both enzymes derived from fungi (De Noni and Cattaneo, 2010) and LAB (Jarmolowska et al, 1999).…”

Section: Cheesementioning

confidence: 99%

“…The BCM7 peptide has been identified in raw milk Cieslinska et al, 2012) and some cheeses (Jarmolowska et al, 1999;De Noni and Cattaneo, 2010), but was not found in commercial yoghurt (Kahala et al, 1993;Schieber and Br€ uckner, 2000;De Noni and Cattaneo, 2010). Whether BCMs do form and the amount of BCM forming at different processing steps needs further investigation and possibly will depend on the heat treatment and fermentation process but remains an intriguing unknown.…”

Section: Introductionmentioning

confidence: 99%

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Formation and Degradation of Beta-casomorphins in Dairy Processing

Doan

Johnson

Busetti

et al. 2014

Critical Reviews in Food Science and Nutrition

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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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Section: Microlc-tof-msmentioning

confidence: 70%

Section: Cheesementioning

confidence: 99%

Section: Cheesementioning

confidence: 99%

Section: Cheesementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Formation and Degradation of Beta-casomorphins in Dairy Processing

Doan

Johnson

Busetti

et al. 2014

Critical Reviews in Food Science and Nutrition

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Bioactive Components in Caseins, Caseinates, and Cheeses

Akuzawa

Miura

Kawakami

2009

Bioactive Components in Milk and Dairy Products

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Traditional Balkan fermented milk products

Teneva-Angelova

Balabanova

Boyanova

et al. 2018

Engineering in Life Sciences

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Traditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of food‐microbe combinations, there are thousands of different types of fermented milk products — yoghurts, yogurt‐like products, and various types of cheeses with proven health benefits. Among those products is the domestic Bulgarian yoghurt “kiselo mlyako”, whose anti‐aging effect has been scientifically studied yet at the beginning of 20th century. The current review summerizes the wide range of traditional fermented milk products at the Balkan countries, which are the primary source for their production.

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?-Casomorphin-7 isolated from Brie cheese

Cited by 49 publications

References 11 publications

Formation and Degradation of Beta-casomorphins in Dairy Processing

Formation and Degradation of Beta-casomorphins in Dairy Processing

Bioactive Components in Caseins, Caseinates, and Cheeses

Traditional Balkan fermented milk products

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