Formation of bioactive peptides during simulated gastrointestinal digestion is affected by αs1-casein polymorphism in buffalo milk. (30th May 2020)

• Record Type: Journal Article
• Authors: Li, Shanshan; Hu, Qi; Chen, Chen; Liu, Jianxin; He, Guoqing; Li, Ling; Wu, Jianping; Ren, Daxi
• Is Part Of: Food chemistry. Volume 313(2020)
• Publication Date: 2020-05-30
• Subjects: Buffalo milk -- αs1-casein polymorphism -- Gastrointestinal digestion -- Bioactive peptides; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126159
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Two αs1 -casein polymorphisms, variants AA (Leu193) and BB (Ser193), were determined. αs1 -casein variant BB showed higher digestibility than that of variant AA. αs1 -casein polymorphism affects the formation of bioactive peptides. Abstract: The polymorphism of buffalo αs1 -casein has been reported, but little is known about their effect on the biological properties. The objective of this study was to investigate the effect of αs1 -casein polymorphism on the digestive properties and bioactivities of buffalo milk protein in simulated gastrointestinal digestion. In this study, two variants of αs1 -casein, with one amino acid substitution of Leu193 (AA) → Ser193 (BB), were used. Under acidic gastric conditions, the particle size of αs1 -casein variant BB was smaller and showed higher digestibility compared to variant AA. A total of 154 and 149 peptides were identified, respectively, from simulated gastrointestinal digestion of variants AA and BB; of three peptides have been previously reported to exert ACE-inhibition, anticancer, antioxidant, and anxiolytic activities. Our study demonstrated that αs1 -casein polymorphism affects the digestive properties and the formation of bioactive peptides.