Profiling of multiphosphorylated peptides in kefir and their release during simulated gastrointestinal digestion

Savastano ML, Liu Y, Ebner J, Dittrich D, Haus S, Gensberger-Reigl S, Pischetsrieder M (2019)

Publication Language: English

Publication Type: Journal article, Original article

Publication year: 2019

Journal

ACS Omega American Chemical Society: Open Access Titles / American Chemical Society

Book Volume: 4

Pages Range: 7963-7970

URI: https://pubs.acs.org/doi/10.1021/acsomega.8b03105

DOI: 10.1021/acsomega.8b03105

Open Access Link: http://doi.org/10.1021/acsomega.8b03105

Abstract

Casein phosphopeptides are multiphosphorylated milk peptides, which can have anticariogenic activity and improve mineral absorption by binding bivalent metal ions. The present study investigated phosphopeptides in kefir, because fermentation may lead to their enhanced release from milk proteins. After selective enrichment by hydroxyapatite extraction, phosphopeptides and their phosphorylation degree were identified by MALDI-TOF-MS before and after enzymatic dephosphorylation. Peptide structures were determined by UHPLC–ESI–MS/MS revealing 27 phosphopeptides in kefir, including nine peptides containing the motif pSpSpSEE, which binds minerals most efficiently. The majority (18) of phosphopeptides derived from β-casein, but only three from the most abundant milk protein α_s1-casein. After simulated gastrointestinal digestion, MALDI-TOF-MS analysis detected eight putative phosphopeptides in kefir; four of which were assigned by UHPLC–ESI–MS/MS to α_s2-casein_124-133, α_s2-casein_137-146,β-casein_30-40, and κ-casein_147-161. These results indicate that kefir is a good dietary source of multiphosphorylated peptides.

Authors with CRIS profile

Maria Luisa Savastano Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Yufang Liu Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Jennifer Ebner Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Daniel Dittrich Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Sabrina Gensberger-Reigl Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Monika Pischetsrieder Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

How to cite

APA:

Savastano, M.L., Liu, Y., Ebner, J., Dittrich, D., Haus, S., Gensberger-Reigl, S., & Pischetsrieder, M. (2019). Profiling of multiphosphorylated peptides in kefir and their release during simulated gastrointestinal digestion. ACS Omega, 4, 7963-7970. https://doi.org/10.1021/acsomega.8b03105

MLA:

Savastano, Maria Luisa, et al. "Profiling of multiphosphorylated peptides in kefir and their release during simulated gastrointestinal digestion." ACS Omega 4 (2019): 7963-7970.

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