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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #327660
Research Project: Improving the Sustainability and Quality of Food and Dairy Products from Manufacturing to Consumption via Process Modeling and Edible Packaging

Location: Dairy and Functional Foods Research

Title: Bioactive peptides released during of digestion of processed milk

Author
item Tunick, Michael
item Van Hekken, Diane
item Tomasula, Peggy
item Nunez, Alberto

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/11/2016
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Most of the proteins contained in milk consist of alpha-s1-, alpha-s2-, beta- and kappa-casein, and some of the peptides contained in these caseins may impart health benefits. To determine if processing affected release of peptides, samples of raw (R), homogenized (H), homogenized and pasteurized (HP; 72 deg C for 15 s), and homogenized and ultra-high pasteurized (HU; 135 deg C for 2 s) milk were subjected to in vitro gastric and intestinal digestion. LC/Q-TOF mass spectrometry analysis of peptides revealed that gastric digestion resulted in the release of several small phosphopeptides (<6 kDa) from alpha-s1- and beta-casein after HP and HU treatment, but intestinal digestion led to the release of more than 30 phosphopeptides from all four caseins. Different processing treatments often led to the same peptides being generated, with R and H producing the most. Some of these peptides have been identified in the literature as exhibiting bioactivity. Processing of milk influences the appearance of bioactive peptides in the small intestine, which should provide insights into the digestion of milk by humans.