Fuente: "milk OR dairy products" J Food Sci Technol. 2026 May;63(5):952-961. doi: 10.1007/s13197-025-06316-w. Epub 2025 May 21.ABSTRACTThe study was aimed to observe the effect of ripening and digestion on release of Beta Casomorphine 7 (BCM-7) like peptides in Cheddar cheese prepared from milk containing β-casein A1 and A2 variant. A1 and A2 milk was obtained from A1A1 and A2A2 genotype Karan Fries bovine breed. Initially BCM-7 like peptides was not identified in both types of cheeses, but observed after 4 and 7 months of ripening in A1 and A2 types respectively. The concentration was in the range of 0.03-0.31 and 0.075-0.26 μg/g in A2 and A1 cheese respectively after 9 months of ripening. BCM-7 likes peptides in gastric extracts of A2 cheese varied between 0.58 and 1.88 µg/g. However in A1 cheese, the concentration decreased from 6.72 to 3.09 µg/g during ripening. The content of these peptides decreased with ripening i.e. after 9 months in in-vitro gastrointestinal digested extracts (3.09 ± 1.20 and 4.15 ± 0.06 μg/g in A2 and A1 cheese respectively). However these peptides were 10 times higher in A1 as compared to A2 cheese. These findings indicated that β-casein variant did not have significant impact of release of BCM-7 like peptides in Cheddar cheese prepared from either variant of milk.PMID:42111943 | PMC:PMC13153367 | DOI:10.1007/s13197-025-06316-w