STUDY ON THE REDUCTION OF Β-CASOMORPHIN-7 IN A1 MILK THROUGH THE USE OF LACTIC ACID BACTERIA LACTICASEIBACILLUS CASEI AND LIMOSILACTOBACILLUS FERMENTUM

Beta-casomorphin-7 (BCM-7), released from β-casein A1 during digestion, has been identified as a potential risk factor for health issues, including chronic inflammation, gastrointestinal discomfort, and possible influences on neurological conditions. Reducing its release in dairy products has become a priority in the development of safer functional foods. This study investigated the impact of whole milk fermented with Lacticaseibacillus casei LBC 237 and Limosilactobacillus fermentum 433 on BCM-7 release. Fermentations were conducted separately at 37°C for 16 hours, followed by centrifugation and simulated digestion in the gastric and intestinal phases. ELISA tests indicated an initial absorbance of 0.196 and 0.210 in the fermented samples for L. casei and L. fermentum, respectively; these values dropped to 0.070 and 0.075 after digestion. Although in vitro digestion reduced the concentration of BCM-7 in fermented milk samples, fermentation with L. casei and L. fermentum did not demonstrate an additional significant reduction in the concentration of this peptide compared to non-fermented samples. The results suggest that fermentation conditions were insufficient for effective BCM-7 degradation. The study continues to explore the use of additional enzymes to improve BCM-7 degradation in dairy products.