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IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-02-01 DOI:10.1016/j.jff.2025.106669

Alan Aitchison, Teagan S. Edwards, Andrew S. Day

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引用次数: 0

摘要

牛乳蛋白β-酪蛋白经胃肠道消化后会释放出一种具有生物活性的肽β-酪蛋白（BCM）-7，这种肽与非传染性疾病发病率的增加以及对消化舒适度的负面影响有关。在这项研究中，采用之前描述的方法对含有两种 β-酪蛋白异构体的酪蛋白分离物进行了酶解。将消化产物与存在或不存在炎症细胞因子白细胞介素（IL）-1β的肠上皮细胞进行孵育，并研究其对炎症标志物的影响。尽管 A1 β-酪蛋白释放的 BCM-7 浓度较高，但消化两种 β-酪蛋白异构体时都释放了 BCM-7。每种β-酪蛋白的消化产物对炎症标志物白细胞介素（IL）-8、癌胚抗原相关细胞粘附分子（CEACAM）6或肠道碱性磷酸酶（IAP）基因表达的影响没有差异。总之，这项研究的结果并不能说明含有 A2 β-酪蛋白的牛奶比含有 A1 异构体的牛奶更有益健康。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Simulated gastrointestinal digestion of milk caseins containing A1 β-casein does not lead to increased production of inflammatory proteins in intestinal epithelial cells in vitro when compared to milk caseins containing A2 β-casein.

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Gastrointestinal digestion of bovine milk protein β-casein releases a biologically active peptide β-casomorphin (BCM)-7, which has been associated with increased incidence of non-communicable diseases and negative effects on digestive comfort. In this study, casein isolates containing both β-casein isoforms were enzymatically digested using a previously described method. The digestion products were incubated with intestinal epithelial cells with or without the presence of an inflammatory cytokine, interleukin (IL)-1β, and the effects on inflammatory markers studied. BCM-7 was released from digestion of both β-casein isoforms although higher concentrations were released from A1 β-casein. No difference was found in the effects of the digestion products of each β-casein on gene expression of inflammatory markers interleukin (IL)-8, carcinoembryonic antigen-related cell adhesion molecule (CEACAM)6 or intestinal alkaline phosphatase (IAP). Together, the results of this study do not provide insight for the reported health benefits of milk containing A2 β-casein over milk containing the A1 isoform.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.