期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2005
卷号：51
期号：5
页码：377-381
DOI：10.3177/jnsv.51.377
出版社：Center for Academic Publications Japan
摘要：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.
