Characterization of Casein Phosphopeptides from Fermented Milk Products
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概要
- 論文の詳細を見る
This study dealt with the potential of fermented milk products as a source of functional casein phosphopeptides (CPPs) using plain yogurts and Camembert cheeses. The CPPs were prepared by tryptic digestion from four commercially available plain yogurts (P1-P4), five Camembert cheeses (C1-C5), and raw milk. From portions with a 1-g protein content of the plain yogurts, the Camembert cheeses, and the raw milk, 171mg, 139mg, and 146mg of CPPs were obtained, respectively. The Camembert cheeses retained high amounts of organic phosphorus (32μg) per 1mg CPPs compared to the raw milk (15μg) and plain yogurts (16μg). Reverse-phase high-performance liquid chromatographic analysis showed that the elution patterns and retention times of the three major peaks of CPPs from P1 and C1 were similar to those from raw milk. Moreover, CPPs from P1 and C1 showed a mitogenic effect, while CPPs from C1 showed an IgA-enhancing effect in mouse spleen cell cultures. These results suggest that fermented milk products such as plain yogurts and Camembert cheeses generate functional CPPs in the body and exert beneficial effects on the immune system.
- 日本ビタミン学会の論文
著者
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Kawahara Takeshi
信州大学 農学研究科
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Kawahara Takeshi
Laboratory Of Food Bioscience Faculty Of Agriculture Shinshu University
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Kawahara Takeshi
Integrated Dep. Of Sciences Of Functional Foods Graduate School Of Agriculture Shinshu Univ.
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ARUGA Kaori
Laboratory of Food Bioscience, Faculty of Agriculture, Shinshu University
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OTANI Hajime
Laboratory of Food Bioscience, Faculty of Agriculture, Shinshu University
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Aruga Kaori
Laboratory Of Food Bioscience Faculty Of Agriculture Shinshu University
関連論文
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- Characterization of the Bacteriocinogenic Lactic Acid Bacteria Lactobacillus curvatus Strain Y108 Isolated from Nozawana-Zuke Pickles
- Characterization of Casein Phosphopeptides from Fermented Milk Products
- Anti-Allergic Effect of a Hot-Water Extract of Quince (Cydonia oblonga)
- Effect of β-Casein (1-28) on Proliferative Responses and Secretory Functions of Human Immunocompetent Cell Lines
- Stimulatory Effect of Lactic Acid Bacteria from Commercially Available Nozawana-zuke Pickle on Cytokine Expression by Mouse Spleen Cells