PROCEDURE FOR THE EVALUATION OF THE OPIOID ACTIVITY OF MILK PRODUCTS
 
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Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):39–42
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ABSTRACT
The aim of this work was to prepare the procedure for the evaluation of the opioid activity of milk products. Peptides from acidophilic milk were extracted with methanol/chloroform mixture (2:1 v/v) and from Gouda cheese with the same mixture in a ratio of 1:2 (v/v). The peptide extracts were desalted on Sephacryl S-100 HR column. The opioid activity of the peptide extracts was determined by the measurement of the motoric activity of isolated rabbit intestine (by Magnus method). The identification of the opioid peptides in the peptide extracts was made using thin layer chromatography. β-Casomorphin-5 was identified as opioid peptide in all peptide extracts. For the determination of the β-casomorphin-5 content in the peptide extracts, the standarization of the HPLC method was made. The contents of β-casomorphin-5 in the acidophilic milk and Gouda cheese peptide extracts were: 0.08% and 0.63%, respectively.
ISSN:1230-0322