Formation and Degradation of Beta-casomorphins in Dairy Processing
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 v...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
Taylor and Francis LTD
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/40074 |
| _version_ | 1848755767028482048 |
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| author | Nguyen, D. Johnson, Stuart Busetti, Francesco Solah, Vicky |
| author_facet | Nguyen, D. Johnson, Stuart Busetti, Francesco Solah, Vicky |
| author_sort | Nguyen, D. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T09:01:32Z |
| format | Journal Article |
| id | curtin-20.500.11937-40074 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T09:01:32Z |
| publishDate | 2015 |
| publisher | Taylor and Francis LTD |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-400742017-09-13T15:07:14Z Formation and Degradation of Beta-casomorphins in Dairy Processing Nguyen, D. Johnson, Stuart Busetti, Francesco Solah, Vicky 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. 2015 Journal Article http://hdl.handle.net/20.500.11937/40074 10.1080/10408398.2012.740102 Taylor and Francis LTD fulltext |
| spellingShingle | Nguyen, D. Johnson, Stuart Busetti, Francesco Solah, Vicky Formation and Degradation of Beta-casomorphins in Dairy Processing |
| title | Formation and Degradation of Beta-casomorphins in Dairy Processing |
| title_full | Formation and Degradation of Beta-casomorphins in Dairy Processing |
| title_fullStr | Formation and Degradation of Beta-casomorphins in Dairy Processing |
| title_full_unstemmed | Formation and Degradation of Beta-casomorphins in Dairy Processing |
| title_short | Formation and Degradation of Beta-casomorphins in Dairy Processing |
| title_sort | formation and degradation of beta-casomorphins in dairy processing |
| url | http://hdl.handle.net/20.500.11937/40074 |