Abstract
Lactorphins and lactoferroxins are the food exorphins released from the whey proteins of milk. α-Lactorphin and β-lactorphin are released from α-lactalbumin and β-lactoglobulin, respectively, of milk proteins. Similarly, lactoferroxins are released from iron-containing lactoferrin of milk protein. α-Lactorphin (Tyr-Gly-Leu-Phe-NH2) and β-lactorphin (Tyr-Leu-Leu-Phe-NH2) are amidated protein fragments from 69 to 72 and 118 to 121, respectively, from α-lactalbumin and β-lactoglobulin. These act as agonists for μ-opioid receptors. Similarly, lactoferroxin A (YLGSGY-OCH3), B (RYYGY-OCH3), and C (KYLGPQYOCH3) are carboxy-methylated protein fragments from 118 to 121, 536 to 540, and 673 to 679, respectively. These peptides show ACE inhibitory activity with IC50 171.8, 733.3, and 1153.2 μM, respectively. α-Lactorphin has a favorable role in endothelial function and in turn cardiovascular functions. β-Lactorphin demonstrated osteoprotective potential in decreasing inflammatory status and increasing bone formation markers. Moreover, α-lactorphin has enough scope in up-regulating the expression of mucin gene and in turn maintenance of mucosal immunity.
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Ul Haq, M.R. (2020). Lactorphins and Lactoferroxins. In: Opioid Food Peptides. Springer, Singapore. https://doi.org/10.1007/978-981-15-6102-3_4
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DOI: https://doi.org/10.1007/978-981-15-6102-3_4
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