Volume 6, Issue 1 (1-2017)                   Clin Exc 2017, 6(1): 67-83 | Back to browse issues page

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Khorshidian N, Yousefi Asil M, Mortazavian A M, Shadnoush M. An overview of Health- related characteristics of glycomacropeptide. Clin Exc . 2017; 6 (1) :67-83
URL: http://ce.mazums.ac.ir/article-1-324-en.html
Associate professor shahid beheshti university of medical sciences
Abstract:   (506 Views)
Demand for consumption of functional food is growing and various ingredients are incorporated into these foods that besides supplying basic nutritional needs can enhance health level or decrease the incidence of diseases. Glycomacropeptide (GMP) derived from cheese whey is one of the bioactive compounds that can be utilized in functional food development. GMP is a heterogeneous peptide of 64 amino acids formed by hydrolysis of ƙ-casein between Phe105 and Met106 using rennet during cheese production and exerts various beneficial biological properties. Literature research regarding the beneficial characteristics of GMP was performed with English and Persian keywords in different databases without any limitation in time. 70 articles were obtained and finally 48 articles between 1980-2016 were reviewed. Results revealed that GMP can prevent adhesion of infectious bacteria to intestinal epithelium as well as cariogenic bacteria to oral surfaces. Consumption of GMP in the diet leads to reduction of gastric secretions and Cholecystokinin resulting in satiety. GMP can be used in dietary management of individuals with phenylketonuria (PKU) that lack the enzyme phenylalanine hydroxylase because of its low amount of phenylalanine. Furthermore, prebiotic activity, modulation of immune system and increasing bioavailability of minerals are the other useful effects of GMP. Therefore designing pharmaceutical or food formulation by using GMP based on the mentioned healthful properties can help markedly to improve the health status of individuals.
Full-Text [PDF 1033 kb]   (136 Downloads)    
Type of Study: Review | Subject: تغذيه
Received: 2016/09/10 | Accepted: 2017/03/12 | Published: 2017/03/12

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