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<p>The study was aimed to observe the effect of ripening and digestion on release of Beta Casomorphine 7 (BCM-7) like peptides in Cheddar cheese prepared from milk containing β-casein A1 and A2 variant. A1 and A2 milk was obtained from A1A1 and A2A2 genotype Karan Fries bovine breed. Initially BCM-7 like peptides was not identified in both types of cheeses, but observed after 4 and 7&#xa0;months of ripening in A1 and A2 types respectively. The concentration was in the range of 0.03–0.31 and 0.075–0.26&#xa0;μg/g in A2 and A1 cheese respectively after 9&#xa0;months of ripening. BCM-7 likes peptides in gastric extracts of A2 cheese varied between 0.58 and 1.88&#xa0;µg/g. However in A1 cheese, the concentration decreased from 6.72 to 3.09&#xa0;µg/g during ripening. The content of these peptides decreased with ripening i.e. after 9&#xa0;months in <i>in-vitro</i> gastrointestinal digested extracts (3.09 ± 1.20 and 4.15 ± 0.06&#xa0;μg/g in A2 and A1 cheese respectively). However these peptides were 10 times higher in A1 as compared to A2 cheese. These findings indicated that β-casein variant did not have significant impact of release of BCM-7 like peptides in Cheddar cheese prepared from either variant of milk.</p>

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Effect of ripening on the release of BCM-7 like peptides in Cheddar cheese and in their simulated in-vitro digestive extracts prepared from cow milk containing β-casein A1 and β-casein A2 variant

  • 期刊论文

  • 发表日期：

    2025年5月21日

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  • Sulaxana Singh,
  • Bimlesh Mann,
  • Ankita Hooda,
  • Rajan Sharma,
  • Abhishek Dutt Tripathi,
  • Himanshu Kumar Rai

摘要

The study was aimed to observe the effect of ripening and digestion on release of Beta Casomorphine 7 (BCM-7) like peptides in Cheddar cheese prepared from milk containing β-casein A1 and A2 variant. A1 and A2 milk was obtained from A1A1 and A2A2 genotype Karan Fries bovine breed. Initially BCM-7 like peptides was not identified in both types of cheeses, but observed after 4 and 7 months of ripening in A1 and A2 types respectively. The concentration was in the range of 0.03–0.31 and 0.075–0.26 μg/g in A2 and A1 cheese respectively after 9 months of ripening. BCM-7 likes peptides in gastric extracts of A2 cheese varied between 0.58 and 1.88 µg/g. However in A1 cheese, the concentration decreased from 6.72 to 3.09 µg/g during ripening. The content of these peptides decreased with ripening i.e. after 9 months in in-vitro gastrointestinal digested extracts (3.09 ± 1.20 and 4.15 ± 0.06 μg/g in A2 and A1 cheese respectively). However these peptides were 10 times higher in A1 as compared to A2 cheese. These findings indicated that β-casein variant did not have significant impact of release of BCM-7 like peptides in Cheddar cheese prepared from either variant of milk.