加工乳制品中 BCM-7 的释放，其中含有一定量的 beta-酪蛋白变体

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-11-08 DOI:10.1016/j.idairyj.2024.106136

Grant Smolenski , Kirsty Armstrong , Malav Trivedi , Andrew Clarke

{"title":"加工乳制品中 BCM-7 的释放，其中含有一定量的 beta-酪蛋白变体","authors":"Grant Smolenski , Kirsty Armstrong , Malav Trivedi , Andrew Clarke","doi":"10.1016/j.idairyj.2024.106136","DOIUrl":null,"url":null,"abstract":"<div><div>Beta-casomorphin-7 (BCM-7) is an exogenous opioid released during digestion of A1 beta-casein, but only in small amounts during A2-type beta-casein digestion. We characterized the BCM-7 yield from processed dairy products using a protocol based on a partitioned procedure with LC-MS/MS analysis after proteolytic digestion. Average BCM-7 concentration released from 900 μg of total protein ranged from below the quantitation limit (milk containing only the A2-type beta-casein) to 6.55 mg/g of total beta-casein (hard cheese). Per serving size, yogurt and cheese had the highest BCM-7 yields. A single serving of Lite milk containing only the A2-type beta-casein had negligible BCM-7 yields. There was a strong correlation between BCM-7 yield and A1 beta-casein content. Although the BCM-7 yields from the processed dairy products varied, only the absence or near absence of A1 beta-casein effectively negated BCM-7 release.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106136"},"PeriodicalIF":3.1000,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"BCM-7 release from processed dairy products containing measured amounts of beta-casein variants\",\"authors\":\"Grant Smolenski , Kirsty Armstrong , Malav Trivedi , Andrew Clarke\",\"doi\":\"10.1016/j.idairyj.2024.106136\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Beta-casomorphin-7 (BCM-7) is an exogenous opioid released during digestion of A1 beta-casein, but only in small amounts during A2-type beta-casein digestion. We characterized the BCM-7 yield from processed dairy products using a protocol based on a partitioned procedure with LC-MS/MS analysis after proteolytic digestion. Average BCM-7 concentration released from 900 μg of total protein ranged from below the quantitation limit (milk containing only the A2-type beta-casein) to 6.55 mg/g of total beta-casein (hard cheese). Per serving size, yogurt and cheese had the highest BCM-7 yields. A single serving of Lite milk containing only the A2-type beta-casein had negligible BCM-7 yields. There was a strong correlation between BCM-7 yield and A1 beta-casein content. Although the BCM-7 yields from the processed dairy products varied, only the absence or near absence of A1 beta-casein effectively negated BCM-7 release.</div></div>\",\"PeriodicalId\":13854,\"journal\":{\"name\":\"International Dairy Journal\",\"volume\":\"161 \",\"pages\":\"Article 106136\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-11-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Dairy Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0958694624002565\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694624002565","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

β-卡索吗啡素-7（BCM-7）是一种在消化 A1 型β-酪蛋白过程中释放的外源性阿片类物质，但只有在消化 A2 型β-酪蛋白过程中才会少量释放。我们采用了一种基于分区程序的方案，在蛋白水解消化后进行 LC-MS/MS 分析，从而确定了加工乳制品中 BCM-7 产量的特征。从 900 μg 总蛋白质中释放出的 BCM-7 平均浓度从低于定量限（仅含 A2 型 beta-酪蛋白的牛奶）到总 beta-酪蛋白的 6.55 mg/g（硬质奶酪）不等。按食用量计算，酸奶和奶酪的 BCM-7 产量最高。一份仅含有 A2 型 beta-酪蛋白的淡奶的 BCM-7 产量可忽略不计。BCM-7 产率与 A1 型 beta-酪蛋白含量之间存在很强的相关性。虽然加工乳制品的 BCM-7 产率各不相同，但只有不含或几乎不含 A1 型 beta-酪蛋白才能有效抵消 BCM-7 的释放。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

BCM-7 release from processed dairy products containing measured amounts of beta-casein variants

Beta-casomorphin-7 (BCM-7) is an exogenous opioid released during digestion of A1 beta-casein, but only in small amounts during A2-type beta-casein digestion. We characterized the BCM-7 yield from processed dairy products using a protocol based on a partitioned procedure with LC-MS/MS analysis after proteolytic digestion. Average BCM-7 concentration released from 900 μg of total protein ranged from below the quantitation limit (milk containing only the A2-type beta-casein) to 6.55 mg/g of total beta-casein (hard cheese). Per serving size, yogurt and cheese had the highest BCM-7 yields. A single serving of Lite milk containing only the A2-type beta-casein had negligible BCM-7 yields. There was a strong correlation between BCM-7 yield and A1 beta-casein content. Although the BCM-7 yields from the processed dairy products varied, only the absence or near absence of A1 beta-casein effectively negated BCM-7 release.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.