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Peptides affecting coagulation

Published online by Cambridge University Press:  09 March 2007

Kay J. Rutherfurd  and
H. S. Gill
Kay J. Rutherfurd
Affiliation:
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
H. S. Gill*
Affiliation:
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
*
*Corresponding author: Professor H. S. Gill, fax +64 6 350 5446, email H.S.Gill@massey.ac.nz
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Abstract

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Based on amino acid sequence similarities that exist between the fibrinogen γ-chain and κ-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 κ-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.

Keywords

Bioactive peptidesBlood coagulation
Type
Research Article
Information
British Journal of Nutrition , Volume 84 , Issue S1 , November 2000 , pp. 99 - 102
Copyright
Copyright © The Nutrition Society 2000

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