Milk from cows of different β-casein genotypes as a source of β-casomorphin-7
2012
Cieślińska, Anna | Kostyra, Elżbieta | Kostyra, Henryk | Oleński, Kamil | Fiedorowicz, Ewa | Kamiński, Stanisław
The aim of this study was to quantify β-casomorphin-7 in raw, hydrolyzed and processed milk in different stages of the cow lactation. The obtained results lead to the following conclusion: the highest amount of β-casomorphin-7 released from the hydrolyzed and processed milk is related to the β-casein A1 allele, irrespective of a lactation period. Some traces of β-casomorphin-7 in milk from cows with the β-casein A2 variant are probably a result of the acid hydrolysis of β-casein during its digestion with pepsin. It has been shown that processing of raw milk at high temperatures affects, in a slight degree, the differences between β-casomorphins-7 originating from different β-casein genotypes. The obtained results suggest a possibility to provide a new nutritional factor for milk quality based on the content of β-casomorphin-7 liberated in vivo from milk digested by a mixture of the gastrointestinal enzymes.
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