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S. SIEBRECHT, DSM Food Specialities, A. Fleminglaan 1, 2600 MA Delft, Delft, Netherlands Natural food protein like casein has to be cleaved into peptides in intestine before it can be absorbed. Only small di- and tri-peptides can be directly taken up by peptide receptors into the mucosa cells. Hydrolyzed casein is extremely bitter and its use in food production is limited. We hypothesized that the bitterness of casein hydrolysate is due to proline, a hydrophobic amino acid. Cleaving casein into non-bitter di- and tri-peptides would accelerate the uptake of amino acids such as proline and leucine, and may have an insulinotropic effect. This insulinotropic effect could be useful for the recovery of athletes or for diabetes patients by stimulating insulin secretion and the uptake of glucose by the muscle. Our objective was to use new and patented proline specific enzyme to produce less bitter and much smaller casein peptides, and to test the hydrolyzed casein in healthy well trained athletes. A new enzyme complex derived from Aspergillus niger, developed and patented by DSM, was used in a multistep hydrolysation to cleave casein into PeptoProŽ-peptides and very low in free amino acids. 70-80% of the PeptoProŽ peptides had a molecular weight less than 300 Daltons. The PeptoProŽ - peptides were tested by professional tasters as less bitter than normally available casein hydrolysates. PeptoProŽ peptides were stable in solution, clearly water soluble and used in combination with carbohydrates to create a recovery drink. This drink was tested on twelve well-trained cyclists in a double blind placebo controlled trial. The results showed a significant increase in plasma insulin and the uptake of glucose from blood into the muscle was significantly accelerated. The results of this study will be presented. It is now possible to use these new peptides as an ingredient to develop new sports drinks for recovery as well as for during exercise.
Session 106, Protein hydrolysates and/or bioactive peptides in nutraceuticals and functional foods
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |