Nutrición Hospitalaria 02391 / http://dx.doi.org/10.20960/nh.2391

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Casein-derived peptides as an alternative ingredient for low-phenylalanine diets

Claudia C.H. Krüger, Thaise D. Azevedo, Marina Talamini Piltz, Ágatha Transfeld Silva, Lys Mary Bileski Cândido

Prepublicado: 2019-04-08

Publicado: 2019-06-26

VOLUMEN 36, NÚM. 3, mayo-junio (2019), PAG. 718-722

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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.

Palabras Clave: Casein. Peptides. Phenylalanine. Phenylketonuria.

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