κ-Casein Glycomacropeptide
Caseinomacropeptide (GMP) from κ-casein
variable (~64 aa fragment) Amino Acids · MW: heterogeneous (~7–10 kDa)
Amino Acids
variable (~64 aa fragment)
Molecular Weight
heterogeneous (~7–10 kDa)
Half-life
moderate; glycosylation increases stability
Research Score
4.3
Studies
90
Storage
Store lyophilized at -20°C, reconstituted at 2-8°C
What is κ-Casein Glycomacropeptide?
A glycosylated peptide fragment released from κ-casein during cheesemaking and digestion. It is a classic dairy bioactive peptide linked to satiety, mineral binding, and gut-related effects.
Key Benefits & Mechanisms
satiety
mineral-binding
prebiotic
Research Summary
Human and preclinical studies suggest GMP can support calcium and iron handling, modulate appetite hormones, and influence gut microbiota. It is also important as a functional food ingredient because it survives processing better than many smaller peptides.
Related Peptides
β-Casomorphin-7
Beta-casomorphin-7
β-Casomorphin-7 is a heptapeptide released from bovine β-casein during digestion, fermentation, or enzymatic hydrolysis. It is an opioid-receptor-active milk peptide studied for gut motility, analgesic-like signaling, and immunomodulatory effects.
Food-Derived Peptidesα-Lactorphin
Alpha-lactorphin
α-Lactorphin is a tetrapeptide fragment of α-lactalbumin from milk whey. It has been studied as a food-derived bioactive peptide with ACE-inhibitory, vasorelaxant, and antihypertensive activity.
Food-Derived PeptidesVal-Pro-Pro
Valyl-prolyl-proline
Val-Pro-Pro (VPP) is a tripeptide generated from casein during milk fermentation and enzymatic hydrolysis. It is one of the best-studied food peptides for ACE inhibition and modest blood-pressure lowering in some human studies.
Food-Derived PeptidesIle-Pro-Pro
Isoleucyl-prolyl-proline
Ile-Pro-Pro (IPP) is a tripeptide generated from casein during fermentation and enzymatic hydrolysis. It is closely studied with VPP for ACE inhibition, endothelial effects, and blood-pressure-related outcomes.
Food-Derived Peptides