Casein-phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibility

Casein (CN) represents many proline residues that may bind polyphenols. Some evidence exists of CN-polyphenols interaction in model systems. The formation of such interactions upon digestion and the effects on CN digestibility and potential functionality due to the release of bioactive peptides are obscure. This study aimed to explore the interactions of CN with different phenol compounds under digestive conditions and monitor how they affect the bioaccessibility of phenol compounds and bioactive peptides. CN or CN hydrolysate and phenol compounds such as chlorogenic acid, ellagic acid, catechin, green tea extract, and tea extract, singularly or in combination with CN were digested in vitro. Total antioxidant capacity (TAC), degree of hydrolysis, and bioactive peptide formation were assessed in the samples collected through the digestion. The results showed that bioaccessible TAC was 1.17 to 1.93-fold higher in CN co-digested with phenol compounds than initially due to a higher release of antioxidant peptides in the presence of phenolic compounds. However, TAC values in the intestinal insoluble part of CN-phenol digests were higher than the initial, indicating that such interactions may be functional to transport phenols to the colon. Bioactive peptide release was affected by the phenol type (catechins were the most effective) as well as phenol concentration. As an opioid peptide released from beta-CN, beta-casomorphin formation was significantly influenced by the co-digestion of CN with phenol compounds. This study confirmed the possible CN-phenol interaction during digestion, affecting bioactive peptide release. Casein-phenol interaction during digestion provides better bioactive peptide release, antioxidant peptide release and higher bioaccessible total antioxidant activity.

Automated summary

This study explored the interactions between casein and different phenol compounds during digestion, and monitored their effects on the bioaccessibility of phenol compounds and bioactive peptides. The results showed that co-digestion of casein with phenol compounds increased the bioaccessible total antioxidant capacity and promoted the release of antioxidant peptides. Furthermore, the type and concentration of phenols affected the release of bioactive peptides.