Effect of pepsin-treated bovine and goat caseinomacropeptide on Escherichia coli and Lactobacillus rhamnosus in acidic conditions.
Gilles Robitaille , Lapointe C., Leclerc D., Britten M.
Nom de la revue: Journal of Dairy Science 95(1): 1-8.
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.