• Food Science of Animal Resources
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• v.22 no.1
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• pp.55-58
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• 2002

The economical producing method of casein phosphopeptide (CPP) and the physicochemical properties related to the solubilization of calcium were studied. Firstly, The compositions of the purified CPP-III were 13.1% of nitrogen, 2.3∼2.4% of phosphate and the ratio of N/P was 5.4∼5.6. In consideration of economic aspects, the preparation method of the CPP- I and II which were lower purity than the CPP-III was established. The physico-chemical property of the CPP was compared with the enzymically dephosphorylated CPP. CPP and polyglutamate effectively inhibited the formation of insoluble calcium phosphates at physiological pH.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.443-448
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• 2010

Casein phosphopeptide (CPP) enhances calcium absorption in humans. Lactic acid bacteria (LAB) are capable of synthesis of cell-surface proteinase, which can hydrolyze milk protein and release several types of peptides in the medium. This study was conducted to characterize proteinase of LAB and to evaluate the CPP production from bovine milk. The content of CPP of milk produced by cell-free extract of LAB was determined based on the quantity of decomposed peptide from casein using the O-phthaldialdehyde (OPA) method. The proteolytic activity of LAB was assayed using fluorescein isothiocyanate (FITC)-labeled casein. Casein appeared to be a better substrate than whey proteins for extracellular proteinases of LAB. During fermentation, milk proteins were hydrolyzed by extracellular proteinase of LAB, resulting in an increase in the amount of free $NH_3$ groups. Overall, the results presented here indicate that CPP produced by LAB may be a promising material for novel applications in the dairy industry.

• Microbiology and Biotechnology Letters
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• v.21 no.5
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• pp.468-472
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• 1993

For the production of Casein Phosphopeptide(CPP) inhibiting the insolubility of calcium, 10% sodium caseinate was treated with 1.5% of protease from Streptococcus sp.. Optimal conditions and productivity for the CPP production, and properties of the CPP were compared with tryptic hydrolysates of sodium caseinate. Optimum conditions of pH, temperature and reaction time were 8.0, 50C, 4 hrs, respectively. Under these conditions the productivity of CPP was 23% and Molecular weight of CPP was ranged from 3, 000 to 17, 000. The results also showed that the insolubility of calcium was completely inhibited by using 1.5 times of CPP for the amount of calcium.

• Journal of Dairy Science and Biotechnology
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• v.36 no.3
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• pp.164-170
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• 2018

The objectives of this study were to manufacture casein phosphopeptide (CPP)/chitosan oligosaccharide (CSO) nanocomplexes and to investigate the impacts of manufacturing variables, such as CPP concentration and pH, on their morphological and physicochemical characteristics. Transmission electron microscopy (TEM) and particle size analysis were used to assess the morphological and physicochemical properties of the CPP/CSO nano-complexes, respectively. Based on the images obtained by TEM, the spherical shapes of the CPP/CSO nanocomplexes ranged from 50 to 150 nm. As the concentration of CPP was increased and the pH was decreased, the average particle size of the nanocomplexes significantly (p<0.05) increased. The CPP/CSO nanocomplexes had a highly uniform distribution with a polydispersity index value of less than 0.3. In addition, they had a negative surface charge with a zeta-potential value between -17 and -26 mV. The CPP/CSO nanocomplexes showed good stability during the freeze-drying process. In conclusion, CPP/CSO nanocomplexes were successfully manufactured, and the CPP concentration and pH were found to be key factors that affected their morphological and physicochemical properties.

• Microbiology and Biotechnology Letters
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• v.44 no.1
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• pp.68-73
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• 2016

Lactic acid bacteria showing both protease activity and the capacity to produce casein phosphopeptide (CPP) were isolated from Korean kimchi, a traditional food made from fermented vegetables. Among the 450 strains of isolated lactic acid bacteria, the strain MG-379 showed high protease activity and the highest ability to produce CPP. Characterization results showed that MG-379 was gram-positive and measured $0.6-0.8{\mu}m$ in diameter. DNA sequencing of MG-379 and comparison with other sequences using BLAST revealed a 100% identity with the sequence of Enterococcus faecalis. However, MG-379 showed a higher CPP-producing ability than E. faecalis KCCM 40450. Accordingly, MG-379 was newly named as E. faecalis MG-379. Amount of free calcium liberated by CPPs was 2227.5 and 1151.6 mg/kg for E. faecalis MG-379 and E. faecalis KCCM (control), respectively.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.671-682
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• 2006

This experiment was conducted to investigate the effects of dietary Ca levels and some feed additives such as isoflavone and casein phosphopeptide (CPP) on eggshell quality and hatching egg production in aged egg-type breeder hens. A total of three hundred and sixty, 56-week-old Hy-Line Brown breeder hens were divided into six groups and fed experimental diets of two levels of Ca (3.3% or 3.6%) either with addition of 0.2% isoflavone, 0.5% CPP or devoid of all for 5 weeks. There were no significant differences in laying performances and settable egg production among the groups. Significant increases (P<0.05) in eggshell strength were observed with increasing dietary Ca and addition of isoflavone, but not with addition of CPP. Fertility and hatchability were not influenced by dietary Ca and addition of isoflavone or CPP. The treatment had few significant effects on tibial proximal compositions and breaking strength. The concentrations of Ca, P, estrogen and calcitonin in serum were not affected by the dietary treatments. These results indicated that relatively high level of dietary Ca in combination with isoflavone had a beneficial effect on improving eggshell quality in aged egg-type breeder hens. But hatching egg production was not affected by dietary isoflavone or CPP.

• Journal of Dairy Science and Biotechnology
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• v.38 no.3
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• pp.161-167
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• 2020

Cheese pizzas fortified with casein phosphopeptide (CPP) and calcium were subjected to an in vitro digestion to assess whether CPP could prevent the precipitation of calcium. The total calcium content of the cheese pizzas was adjusted to 1,000 mg per pizza (~370 g) with the addition of calcium originating from eggshells. Two levels of trypsin-digested caseins (367 and 459 mg), with a CPP content of ~20%, were added to each pizza. The in vitro digested pizzas were then centrifuged and the supernatant was mixed with Na₂HPO₃ at 37℃ to estimate the possible soluble effect of CPP on calcium. After 24 h of reaction, the solution was centrifuged and the calcium content in the resultant supernatant was analyzed by inductively coupled plasma-atomic emission spectroscopy. One-way statistical analyses showed that CPP had a positive effect on the solubilization of calcium against phosphate (p<0.05). Cheese pizza supplemented with 459 mg of CPP powder was able to prevent precipitation of calcium by 98.8%, whereas no CPP-added cheese pizza solubilized 86.4% of the calcium. A sensory test was also carried out, revealing that panelists could not discern the bitter taste of the CPP added to the pizzas.

• The korean journal of orthodontics
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• v.43 no.1
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• pp.23-28
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• 2013

Objective: The purpose of this study was to evaluate the effect of casein phosphopeptide amorphous calcium phosphate (CPP-ACP) on the shear bond strength (SBS) of brackets bonded to non-demineralized teeth with either phosphoric acid etching or self-etching primer. Methods: Sixty human premolars were randomly assigned to 1 of 4 treatment groups (n = 15 each): phosphoric acid etching (group 1); self-etching primer (group 2); CPP-ACP for 2 weeks + phosphoric acid etching (group 3), and CPP-ACP for 2 weeks + self-etching primer (group 4). After bonding of the maxillary premolar metal brackets, specimens were subjected to shear forces in a testing machine. Scanning electron microscopy was used to observe etching patterns on the enamel surfaces of all teeth. A 2-way analysis of variance was used to test for effects of CPP-ACP and etching system on SBS. Results: Significantly higher mean SBSs were observed in groups subjected to phosphoric acid etching (i.e., groups 1 and 3; p < 0.05). On the other hand, SBSs did not appear to be influenced by CPP-ACP (i.e., groups 3 and 4; p > 0.05). We observed a uniform and clear etched pattern on the enamel surface of the phosphoric acid etching groups. Conclusions: CPP-ACP does not significantly affect the SBS of orthodontic brackets bonded to non-demineralized teeth, regardless of which adhesive method is used to bond the brackets.

• Journal of Dairy Science and Biotechnology
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• v.39 no.1
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• pp.27-35
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• 2021

The aim of this research was to investigate the potential application of casein phospho-peptide (CPP)/chitosan oligosaccharide (CSO) nanocomplexes to dairy foods. The physical stability of CPP/CSO nanocomplexes during storage in model dairy foods including milk and yogurt was assessed by measuring the size and polydispersity index of the nanocomplexes. Encapsulation efficiency and in vitro vitamin D release from CPP/CSO nanocomplexes during gastrointestinal digestion were determined using HPLC. CPP/CSO nanocomplexes with increased CPP concentrations and decreased pH displayed significantly increased average particle size. During storage in model dairy foods, CPP/CSO nanocomplexes prepared with lower CPP concentrations and raised pH exhibited excellent physical stability. Vitamin D encapsulation efficiency increased significantly (p<0.05) as CPP concentration and/or pH decreased. Less than 3% vitamin D were released under gastric digestion conditions in vitro, while 91% of encapsulated vitamin D was released by 2 h of incubation under intestinal conditions, indicating that CPP/CSO nanocomplexes could effectively protect vitamin D from gastric conditions for delivery to the intestines. In conclusion, CPP/CSO nanocomplexes can be applied to dairy foods as an effective vitamin D delivery system.

• Journal of Korean society of Dental Hygiene
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• v.10 no.3
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• pp.473-481
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• 2010

Objectives : To evaluate the effect of fluoride application on the color and microhardness of bleached enamel and compare it to that of casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) application. Methods : Twenty freshly extracted human adult molar were each sectioned into halves, the specimens divided and treated according to five experimental groups: Group 1, treatment with 10% carbamide peroxide (CP) bleaching agent; Group 2, treatment with 10% CP followed by a 1.23% fluoride gel application; Group 3, treatment with 10% CP followed by a 2.23% sodium fluoride varnish application; Group 4, treatment with 10% CP followed by a 0.11% sodium fluoride gel application; Group 5, treatment with 10% CP followed by a CPP-ACP gel application. All groups were treated 6 h per day for 14 days then immersed in distilled water for 2 weeks. Changes in enamel color were evaluated on Baseline and Day 14. Microhardness were evaluated on Baseline, Days 7 and 14. Statistical analysis was performed using one-way ANOVA and post-hoc Tukey tests. Results : All the bleached enamel specimens revealed increased whiteness and overall color value. Group 1 showed the lowest microhardness values than that of Groups 2, 3, 4 and 5. In all groups, the hardness of tooth after bleaching showed a significant decrease in the microhardness as compared with the one prior to tooth bleaching. The specimens treated with remineralizing agents showed relatively less reduction in enamel microhardness than control group. Conclusions : The addition of fluoride and CPP-ACP did not impede the whitening effect. The use of remineralizing agents during bleaching treatment can significantly enhance the microhardness of bleached enamel.