Journal of Biotechnology & Biomaterials
Open Access

Abstract

A direct comparison for in vitro hypocholesterolemic eff ect was made between tryptic casein hydrolysates and the probiotic bacteria, Bifi dobacterium animalis ssp lactis (BB12) to fi nd out the role of the peptides derived from such treatments. Both solutions were prepared from skimmed milk and incubated at 37�°C for up to 48h. Th e reduction in cholesterol was measured and compared with relevant control samples. Th e results indicated that there was a signifi cant reduction in cholesterol with treatments, the tryptic casein hydrolysate and the bacterial culture. Th e crude casein hydrolysate using trypsin aft er 25 minutes showed a reduction of 78.5% in comparison with 51.5% for the bacterial culture. It was also apparent that cholesterol reduction increased with increasing the hydrolysis/incubation time. Th e casein hydrolysate was further purifi ed and fractionated using size exclusion chromatography which resulted in 4 distinct fractions. Two of these fractions were further examined using RP-HPLC and LC-MS. Th e results showed that the molecular mass of these two fractions were less than 1 kDa. Th is clearly indicates the importance of small peptides derived from milk protein in improving human health

Biography

Dr. Prof. Ara Kanekanian gained his PhD from Reading University – UK in 1983. He has been in academia for over 20 years with ma in interest in protein chemistry and fermentation technology and with over 10 years experience in the food industry and consultanc y. He is a member of the publication committee of the International Journal of Dairy Technology and has several scienti fi c publications. Current research activities include, milk allergy, immune modulation in colostrum and microencapsulation of neutraceuticals. He is edit ing a book titled “Milk & dairy products as functional foods” commissioned by the society of dairy technology –UK to be published by Wiley- Blackwell in 2012