Springer Opioid Food Peptides: Significant Exorphins from Food Sources

This book compiles the latest research on food-derived opioid peptides, particularly those derived from milk. It describes in detail the structure, classification and, more importantly, physiological functions of these peptides. Presenting an interesting overview of the opioid receptors and receptor ligands, it examines the absorption, transport and degradation of these opioid peptides. Further, it highlights the production of β-casomorphins from only one variant of β-casein and its biological activities, and explores the generation of αb‐lactorphin from bovine αb‐lactalbumin and βb‐lactorphin. The book also includes a section on the use of advanced biochemical and pharmacological techniques to analyze opioid peptides, discussing the extraction of protein from food sources, protein purification followed by SGID, filtration of peptides and analysis using analytical HPLC. Lastly, it offers insights into the significance of these peptides in the pharmaceutical industry and their potential role as therapeutic agents. This timely book is useful for researchers and students in the field of food sciences, dairy science, agriculture and pharmacology. It is also of interest to industry experts. From the Back Cover This book compiles the latest research on food-derived opioid peptides, particularly those derived from milk. It describes in detail the structure, classification and, more importantly, physiological functions of these peptides. Presenting an interesting overview of the opioid receptors and receptor ligands, it examines the absorption, transport and degradation of these opioid peptides. Further, it highlights the production of β-casomorphins from only one variant of β-casein and its biological activities, and explores the generation of αb‐lactorphin from bovine αb‐lactalbumin and βb‐lactorphin. The book also includes a section on the use of advanced biochemical and pharmacological techniques to analyze opioid peptides, discussing the extraction of protein from food sources, protein purification followed by SGID, filtration of peptides and analysis using analytical HPLC. Lastly, it offers insights into the significance of these peptides in the pharmaceutical industry and their potential role as therapeutic agents. This timely book is useful for researchers and students in the field of food sciences, dairy science, agriculture and pharmacology. It is also of interest to industry experts. About the Author Mohammad Raies Ul Haq holds a Ph.D. in Biochemistry from the National Dairy Research Institute-Indian Council of Agricultural Research (NDRI-ICAR), Karnal, Haryana. He is currently an Assistant Professor of Biochemistry at Sri Pratap College, Srinagar. He is an Editorial Board Member of the Journal of Dentistry & Oral Disorders and of Acta Scientific Nutritional Health. He is a member of The Society of Biological Chemists and the Indian Science Congress and a member of the Board of Undergraduate and Postgraduate Studies for Biochemistry and Clinical Biochemistry at the Cluster University of Srinagar. He has more than 5 years of teaching experience at various government colleges and universities. He worked as Lecturer at the Department of Biochemistry, University of Kashmir, and at the Government College for Women, M. A. Road, Srinagar. He also passed the National Eligibility Test (NET) conducted by CSIR. He has authored three books: “Analytical Biochemistry,” “Skill Development in Biochemistry,” and “Expertise Enhancement in Biochemistry” and published several research papers in reputed international journals. He was awarded a “Certificate of Appreciation” from NDRI-ICAR for his outstanding Ph.D. research. Moreover, he was a Postdoctoral Fellow at the Center of Research for Development (CORD) at University of Kashmir (UoK), where he conducted research funded by SERB-DST, New Delhi.