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Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein
Da Young Kim1, Jung Sik Yoo1, Yoon Ah Cho1
1Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea.
Food Science of Animal Resources
|July 22, 2021
Summary
Hydrolyzed casein protein shows potential as a functional dairy ingredient, exhibiting significant calcium solubility and anti-inflammatory properties. Specific enzyme fractions demonstrated promising biological activities for the food industry.
Area of Science:
- Food Science and Technology
- Biochemistry
- Nutraceuticals
Background:
- Casein protein is a primary component of dairy products.
- Hydrolysis of casein can yield bioactive peptides with potential health benefits.
- Evaluating functional dairy food materials requires assessing properties like calcium solubility and anti-inflammatory effects.
Purpose of the Study:
- To evaluate the applicability of hydrolyzed casein protein as a functional dairy food material.
- To compare the calcium solubilization ability of different casein hydrolysates.
- To assess the anti-inflammatory effects of casein-derived peptides.
Main Methods:
- Casein solution was hydrolyzed using commercial enzymes (Alcalase®, Neutrase®, Protamex®, Flavourzyme®).
- Degree of hydrolysis (DH) was measured over time.
- Peptides were isolated using preparative liquid chromatography, and their calcium solubility and anti-inflammatory effects (nitric oxide and cytokine production) were evaluated in vitro.
Main Results:
- Protamex® and Neutrase® enzymes yielded the highest DH.
- Specific neutrase fractions (NF4, NF7) showed calcium solubility comparable to casein phosphopeptide (CPP).
- Hydrolyzed casein fractions exhibited anti-inflammatory activity by inhibiting nitric oxide and pro-inflammatory cytokine production without cytotoxicity.
Conclusions:
- Hydrolyzed casein protein possesses significant calcium solubilization and anti-inflammatory properties.
- Specific peptide fractions derived from casein hydrolysis show potential as functional ingredients in the food and dairy industry.
- Further investigation into identified amino acids like phenylalanine in selected fractions (NF3, PF3) may reveal additional functional benefits.
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