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Nutrición Hospitalaria
On-line version ISSN 1699-5198Print version ISSN 0212-1611
Abstract
KRUGER, Claudia C H et al. Casein-derived peptides as an alternative ingredient for low-phenylalanine diets. Nutr. Hosp. [online]. 2019, vol.36, n.3, pp.718-722. Epub Feb 12, 2020. ISSN 1699-5198. https://dx.doi.org/10.20960/nh.2391.
Introduction:
casein-derived peptides can be liberated both in vivo via normal digestion of casein, as well as in vitro via enzymatic hydrolysis. These peptides were suggested to have biological activity.
Objectives:
the aim of this study was to describe the production and characterization of casein peptides and to explore the potential of these peptides as an option for low-phenylalanine diets.
Methods:
peptides were produced by tryptic hydrolysis of sodium caseinate and acid precipitation with HCl, followed by precipitation with ethanol or aggregation of CaCl2 or ZnSO4.
Results:
the amino acid analysis revealed a significant reduction in the amount of phenylalanine from the original protein.
Conclusion:
casein-derived peptides could be a future alternative of short chain peptides to low-phenylalanine formulations.
Keywords : Casein; Peptides; Phenylalanine; Phenylketonuria.
