Rutherfurd K J, Gill H S
Milk & Health Research Centre, Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand and New Zealand Dairy Research Institute, Palmerston North, New Zealand.
Br J Nutr. 2000 Nov;84 Suppl 1:S99-102. doi: 10.1017/s0007114500002312.
Based on amino acid sequence similarities that exist between the fibrinogen gamma-chain and kappa-casein, and also functional similarities between milk and blood coagulation, considerable effort has been made to investigate the effects of milk proteins and peptides on platelet function and thrombosis. In particular, a number of peptides derived from the glycomacropeptide segment of kappa-casein, have been shown to inhibit platelet aggregation and thrombosis. KRDS, a peptide from lactoferrin has also been shown to inhibit platelet aggregation but to a lesser extent than its fibrinogen analogue RGDS. Despite their functional and structural similarities they do not act in the same way on platelet function and are thought to affect thrombus formation differently. Further investigation is needed to determine if these milk-derived bioactive peptides are released naturally following ingestion and might therefore be useful as the basis for milk-based products with anti-thrombotic properties.
基于纤维蛋白原γ链和κ-酪蛋白之间存在的氨基酸序列相似性，以及牛奶和血液凝固之间的功能相似性，人们已经付出了相当大的努力来研究牛奶蛋白和肽对血小板功能和血栓形成的影响。特别是，一些源自κ-酪蛋白糖巨肽段的肽已被证明能抑制血小板聚集和血栓形成。乳铁蛋白中的一种肽KRDS也已被证明能抑制血小板聚集，但其抑制程度低于其纤维蛋白原类似物RGDS。尽管它们在功能和结构上有相似之处，但它们对血小板功能的作用方式不同，并且被认为对血栓形成的影响也不同。需要进一步研究以确定这些源自牛奶的生物活性肽在摄入后是否会自然释放，因此是否有可能作为具有抗血栓特性的奶制品的基础。
