Yogurt made from A1 and A2 milk: Identification and quantification of beta-casomorphins, viability of free and microencapsulated potentially probiotic microorganisms analyzed before and after in vitro and in vivo digestion

• Grant number: 24/19089-6
• Support Opportunities: Regular Research Grants
• Start date: April 01, 2025
• End date: March 31, 2027
• Field of knowledge: Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection
• Principal Investigator: Ana Maria Centola Vidal
• Grantee: Ana Maria Centola Vidal
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• City of the host institution: Pirassununga
• Associated researchers: Bruna Maria Salotti de Souza ; Carlos Augusto Fernandes de Oliveira ; Carmen Sílvia Fávaro Trindade ; Samantha Cristina de Pinho
• Associated scholarship(s): 25/05897-6 - Yogurt made from A1 and A2 milk: Identification and quantification of beta-casomorphins, viability of free and microencapsulated potentially probiotic microorganisms analyzed before and after in vitro and in vivo digestion, BP.IC; 25/05744-5 - Verification of BCM-7 Formation in Yogurts Fermented with Lactic Acid Bacteria (LAB) and Derived from Milk of Cows with A2A2 and A1A1 ¿-Casein Genotypes, Subjected to Different Heat Treatments, BP.MS; 25/05743-9 - Verification of the prevalence of Lacticaseibacillus paracasei (GV17) and Lactococcus lactis (GV103), free and microencapsulated probiotics, in A2 yogurts throughout shelf life, before and after in vitro digestion, BP.MS

Abstract

The investigation into the formation of bioactive peptides in fermented dairy products, such as beta-casomorphin-7 (BCM-7), is essential for understanding their impact on human health and food quality. The research aims are: 1: To verify the formation of BCM-7 in yogurts fermented with lactic acid bacteria (LAB) and derived from the milk of cows with A2A2 and A1A1 genotypes for ¿-casein, subjected to two types of heat treatment (95°C for 5 minutes, and 63°C to 65°C for 30 minutes), as well as to detect and quantify BCM-7 and LAB at the beginning, middle, and end of the yogurt's shelf-life; 2: To identify, quantify, and characterize the beta-casomorphins resulting from the hydrolysis of ¿-casein in yogurts produced from A1 and A2 pasteurized milk, both before and after in vitro digestion; 3: To verify the viability of Lacticaseibacillus paracasei (GV17) and Lactococcus lactis (GV103), potentially probiotic, free and microencapsulated, in A2 yogurts throughout the shelf-life, before and after in vitro digestion; and 4: To evaluate the effect of consuming milk and fermented milk in a food matrix derived from cows with A1A1 and A2A2 alleles for ¿-casein, fermented by Lacticaseibacillus paracasei (GV17) and Lactococcus lactis (GV103), potentially probiotic, on bacterial translocation, biochemical parameters, pro-inflammatory cytokine production, and intestinal morphology in healthy Balb/c mice. Understanding these variations has the potential to elucidate the implications of beta-casomorphins in physiological function and gastrointestinal health, in addition to contributing to the improvement of the quality and safety of fermented dairy products. (AU)