Characterization of Casein Phosphopeptides from Fermented Milk Products

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  • KAWAHARA Takeshi
    Laboratory of Food Bioscience, Faculty of Agriculture, Shinshu University
  • ARUGA Kaori
    Laboratory of Food Bioscience, Faculty of Agriculture, Shinshu University
  • OTANI Hajime
    Laboratory of Food Bioscience, Faculty of Agriculture, Shinshu University

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Abstract

This study dealt with the potential of fermented milk products as a source of functional casein phosphopeptides (CPPs) using plain yogurts and Camembert cheeses. The CPPs were prepared by tryptic digestion from four commercially available plain yogurts (P1-P4), five Camembert cheeses (C1-C5), and raw milk. From portions with a 1-g protein content of the plain yogurts, the Camembert cheeses, and the raw milk, 171mg, 139mg, and 146mg of CPPs were obtained, respectively. The Camembert cheeses retained high amounts of organic phosphorus (32μg) per 1 mg CPPs compared to the raw milk (15μg) and plain yogurts (16μg). Reverse-phase high-performance liquid chromatographic analysis showed that the elution patterns and retention times of the three major peaks of CPPs from P1 and C1 were similar to those from raw milk, Moreover, CPPs from P 1 and C 1 showed a mitogenic effect, while CPPs from Cl showed an IgA-enhancing effect in mouse spleen cell cultures. These results suggest that fermented milk products such as plain yogurts and Camembert cheeses generate functional CPPs in the body and exert beneficial effects on the immune system.

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