Effect of pepsin-treated bovine and goat caseinomacropeptide on Escherichia coli and Lactobacillus rhamnosus in acidic conditions.

Auteur(s) : Gilles Robitaille , Lapointe C., Leclerc D., Britten M.

Publication: 2012

Nom de la revue: Journal of Dairy Science 95(1): 1-8.

Langue: English

Résumé: Gastric digestion of milk leads to the formation of caseinomacropeptide from kappa-casein. Caseinomacropeptide is then hydrolysed to form several smaller peptides, one of which is a positively charged kappa-casein fragment with antibacterial activity against Escherichia coli O157:H7 at low pH and which also protects the probiotic microorganism Lactobacillus rhamnosus from acid stress. It is suggested that this kappa-casein fragment might be of use for improving immune defence in adults and infants.   http://dx.doi.org/10.3168/jds.2010-4142
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