Bovine Milk Formula Based on Partial Hydrolysis of Caseins by Bromelain Enzyme: Better Digestibility and Angiotensin-Converting Enzyme-Inhibitory Properties

REFERENCES

• Kitts , D. and Weiler , K. 2003 . Bioactive proteins and peptides from food sources . Applications of bioprocesses used in isolation and recovery. Current Pharmaceutical Design , 9 : 1309 – 1323 .
   PubMed Web of Science ®Google Scholar
• Caffarelli , C. , Plebani , A. , Poiesi , C. , Petroccione , T. , Spattini , A. and Cavagni , G. 2002 . Determination of allergenicity to three cow's milk hydrolysates and an amino acid-derived formula in children with cow's milk allergy . Clinical & Experimental Allergy , 32 : 74 – 79 .
   PubMed Web of Science ®Google Scholar
• Korhonen , H. 2009 . Milk-derived bioactive peptides: from science to applications . Journal of Functional Foods , 1 : 177 – 187 .
   Web of Science ®Google Scholar
• Lopez-Fandino , R. , Otte , J. and van Camp , J. 2006 . Physiological, chemical and technological aspects of milk protein derived peptides with antihypertensive and ACE inhibitory activity . International Dairy Journal , 16 : 1277 – 1293 .
   Web of Science ®Google Scholar
• Aludatt , M. , Ereifej , K. , Abou-Zaitoun , A. , Al-Rababah , M. , Almajwal , A. , Rababeh , T. and Anti-oxidant , Yang, W. 2011 . anti-diabetic and anti-hypertensive effects of extracted phenolics and hydrolyzed peptides from barley protein fractions . International Journal Food Properties , doi: 10.1080/10942912.2010.503357
   Web of Science ®Google Scholar
• Chen , Z. , Peng , C. , Jiao , R. , Wong , Y. , Yang , N. and Huang , Y. 2009 . Anti-hypertensive nutraceuticals and functional foods . Journal of Agricultural and Food Chemistry , 57 : 4485 – 4499 .
   PubMed Web of Science ®Google Scholar
• Turpeinen , A.M. , Kumpu , M. , Ronnback , M. , Seppo , L. , Kautiainen , H. , Jauhiainen , T. , Vapaatalo , H. and Korpela , R. 2009 . Antihypertensive and cholesterol-lowering effects of a spread containing bioactive peptides IPP and VPP and plant sterols . Journal of Functional Foods , 1 : 260 – 265 .
   Web of Science ®Google Scholar
• Wu , J. and Ding , X . 2002 . Characterization of inhibition and stability of soy-protein-derived angiotensin I converting enzyme inhibitory peptides . Food Research International , 35 : 367 – 375 .
   Web of Science ®Google Scholar
• Doko , M. , Bassani , V. , Casadebaig , J. , Cavailles , L. and Jacob , M. 1991 . Preparation of proteolytic enzyme extracts from Ananas comosus L . Merr. fruit juice using semipermeable membrane, ammonium sulfate extraction, centrifugation and freeze-drying processes. International Journal of Pharmaceutics , 76 : 199 – 206 .
   Google Scholar
• Zhao , Y. , Li , B. , Dong , S. , Liu , Z. , Zhao , X. , Wang , J. and Zeng , M. 2009 . A novel ACE inhibitory peptide isolated from Acaudina molpadioidea hydrolysate . Peptides , 30 : 1028 – 1033 .
   PubMed Web of Science ®Google Scholar
• Leite , J. , Lima , E. and Baptista , J. 2007 . Azorean bovine milk conjugated linoleic acid . Effect of green pasture feeding diet, storage and processing temperature. Lait , 87 : 167 – 179 .
   Google Scholar
• Baptista , J. , Tavares , J. , Carvalho , R. and Isolation , Jerónimo, M. 1999 . partial characterization and applications of azorean pineapple stem proteinases (bromelains) . Açoreana , 9 : 63 – 84 .
   Google Scholar
• Norma Portuguesa NP 469 . 2002 . Leites. Determinação da matéria gorda (técnica de Gerber). Processo corrente , Instituto Português da Qualidade .
   Google Scholar
• Norma Portuguesa NP 470 . 1983 . Leites. Determinação da acidez , Instituto Português da Qualidade .
   Google Scholar
• Norma Portuguesa NP 1934 . 1986 . Microbiologia alimentar. Leite e produtos lácteos. Contagem de bolores e leveduras , Instituto Português da Qualidade .
   Google Scholar
• Norma Portuguesa NP 577 . 1987 . Microbiologia alimentar. Leites, leitelhos e soros, líquidos e em pó. Pesquisa de bactérias esporuladas anaeróbias. Técnica de Weinzirl , Instituto Português da Qualidade .
   Google Scholar
• Norma Portuguesa NP 579 . 1991 . Microbiologia alimentar. Leite esterilizado e leite ultrapasteurizado (UHT). Apreciação da estabilidade e da esterilidade , Instituto Português da Qualidade .
   Google Scholar
• Docena , G. , Fernandez , R. , Chirdo , F. and Fossati , C. 1996 . Identification of casein as the major allergenic and antigenic protein of cow's milk . Allergy , 51 : 412 – 416 .
   PubMed Web of Science ®Google Scholar
• Brill , H. 2008 . Approach to milk protein allergy in infants . Canadian Family Physician , 54 : 1258 – 1264 .
   PubMed Web of Science ®Google Scholar
• Sampson , H.A. 1999 . Food allergy. Part 1: Immunopathogenesis and clinical disorders . Journal of Allergy and Clinical Immunology , 103 : 717 – 728 .
   PubMed Web of Science ®Google Scholar
• Restani , P. , Gaiaschi , A. , Plebani , A. , Beretta , B. , Cavagni , G. , Fiocchi , A. , Poiesi , C. , Velonà , T. , Ugazio , A. and Galli , C. 1999 . Cross-reactivity between milk proteins from different animal species . Clinical & Experimental Allergy , 29 : 997 – 1004 .
   PubMed Web of Science ®Google Scholar
• Jaeger , H. , Janositz , A. and The , Knorr, D. 2010 . Maillard reaction and its control during food processing . The potential of emerging technologies. Pathologie Biologie , 58 : 207 – 213 .
   PubMed Web of Science ®Google Scholar
• Medeiros , V. , Rainha , N. , Lima , E. and Baptista , J. 2011 . “ Is the proteolytic activity of bromelain increased by milk fat content? ” . In Proceedings of the International Food Congress—Novel Approaches in Food Industry Vol. 2 , 862 – 866 . Izmir , Turquia
   Google Scholar
• FitzGerald , R. , Murray , B. and Walsh , D. 2004 . Hypotensive peptides from milk proteins . The Journal of Nutrition , 134 : 980S – 988S .
   PubMed Web of Science ®Google Scholar
• Janitha , P. , Wanasundara , P. , Ross , A. , Amarowicz , R. , Ambrose , S. , Pegg , R. and Shand , P. 2002 . Peptides with angiotensin I-converting enzyme (ACE) inhibitory activity from defibrinated, hydrolyzed bovine plasma . Journal of Agricultural and Food Chemistry , 50 : 6981 – 6988 .
   PubMed Web of Science ®Google Scholar
• Jiang , Z. , Tian , B. , Brodcrob , A. and Production , Huo, G. 2010 . analysis and in vivo evaluation of novel angiotensin-I-converting enzyme inhibitory peptides from bovine casein . Food Chemistry , 123 : 779 – 786 .
   Web of Science ®Google Scholar
• Matsufuji , H. , Matsui , T. , Seki , E. , Osajima , K. , Nakashima , M. and Angiotensin , Osajima, Y. 1994 . I-converting enzyme inhibitory peptides in an alkaline protease hydrolyzed derived from sardine muscle . Bioscience, Biotechnology, and Biochemistry , 58 : 2244 – 2245 .
   PubMed Web of Science ®Google Scholar
• Nakagomi , K. , Yamada , R. , Ebisu , H. , Sadakane , Y. , Akizawa , T. and Tanimura , T. 2000 . Isolation of acein-2, a novel angiotensin-I converting enzyme inhibitory peptide derived from a tryptic hydrolysate of human plasma . FEBS Letters , 467 : 235 – 238 .
   PubMed Web of Science ®Google Scholar
• Leskovac , V. 2003 . Comprehensive Enzyme Kinetics , New York : Kluwer Academic/Plenum Publishers .
   Google Scholar
• Hong , F. , Ming , L. , Yi , S. , Zhanxia , L. , Yongquan , W. and Chi . 2008 . L. The antihypertensive effect of peptides: A novel alternative to drugs? Peptides , 29 : 1062 – 1071 .
   Google Scholar
• Banks , W. and Dalgleish , D. 1990 . Dairy Microbiology—The Microbiology of Milk , 2nd , Edited by: Robinson , R.K. New York : Elsevier Science Publishers .
   Google Scholar
• Mao , X. , Ni , J. , Sun , W. , Hao , P. and Fan , L. 2007 . Value-added utilization of yak milk casein for the production of angiotensin-I-converting enzyme inhibitory peptides . Food Chemistry , 103 : 1282 – 1287 .
   Web of Science ®Google Scholar
• Cheung , H. , Wang , F. , Ondetti , M. , Sabo , E. and Cushman , D. 1980 . Binding of peptide substrates and inhibitors of angiotensin-converting enzyme . Importance of the COOH-terminal dipeptide sequence. Journal of Biological Chemistry , 255 : 401 – 407 .
   Google Scholar
• Bumberger , E. and Belitz , H.D. 1993 . Bitter taste of enzymatic hydrolysates of casein . I. Isolation, structural and sensorial analysis of peptides from tryptic hydrolysates of beta-casein. Zeitschrift für Lebensmittel-Untersuchung und –Forschung , 197 : 14 – 19 .
   PubMedGoogle Scholar
• Lalasidis , G. 1978 . Four new methods for debittering protein hydrolysates and a fraction of hydrolysates with high content of essential amino acids . Annales de la nutrition et de l'alimentation , 32 : 709 – 723 .
   PubMedGoogle Scholar
• Maehashi , K. , Matsuzaki , M. , Yamamoto , Y. and Udaka , S. 1999 . Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties . Bioscience, Biotechnology, and Biochemistry , 63 : 555 – 559 .
   PubMed Web of Science ®Google Scholar
• Singh , T. , Young , N. , Drake , M. and Cadwallader , K. 2005 . Production and sensory characterization of a bitter peptide from beta-casein . Journal of Agricultural and Food Chemistry , 53 : 1185 – 1189 .
   PubMed Web of Science ®Google Scholar