Akademik Veri Yönetim Sistemi
VII. INTERNATIONAL AGRICULTURAL, BIOLOGICAL, LIFE SCIENCE CONFERENCE AGBIOL 2025, İstanbul, Türkiye, 7 Eylül - 10 Ekim 2025, ss.244-245, (Özet Bildiri)
Milk is a fundamental food source for all age groups due to its high nutritional value, particularly its richness in calcium, which plays a crucial role in bone health. However, the effects of milk proteins—especially the β-casein fraction—on human health have become the focus of scientific research in recent years. This review aims to examine the structural differences between the A1 and A2 variants of β-casein, interpret their potential effects on human physiology in light of current scientific evidence, and evaluate the emerging trends related to A2 milk within both health and dairy industry contexts from a holistic perspective. Furthermore, by exploring the potential of A2 milk production in the context of genetic selection and dairy technology, this study aims to provide an integrative outlook that may guide future research and sectoral applications. The β-casein protein is represented by two main genetic variants: A1 and A2. A single amino acid difference between these variants (histidine [X] proline at position 67) leads to the release of peptides with distinct biological activities during digestion. A1 β-casein gives rise to an opioid peptide called beta-casomorphin-7 (BCM7) during digestion. Various studies have demonstrated that BCM-7 may exert potentially adverse effects on the nervous, digestive, and immune systems. Accordingly, A1 milk consumption has been associated with several health issues, including type 1 diabetes, autism spectrum disorders, cardiovascular diseases, and gastrointestinal disturbances. In contrast, the proline residue present in A2 β-casein largely prevents the formation of BCM-7, thereby reducing these risks. Consequently, A2 milk has emerged as a preferable option for individuals with digestive disorders presenting symptoms similar to lactose intolerance, owing to its improved digestibility. A2 milk is noteworthy not only for its physiological effects but also for its role in the dairy industry. Growing consumer awareness and a shift toward health-focused dietary preferences have increased demand for easily digestible and low-allergenicity products, positioning A2 milk in a niche market. Owing to its high compatibility with conventional dairy processing techniques, A2 milk maintains its functional properties in the production of various dairy products such as yogurt, cheese, and milk powder. Genetic selection and genomic evaluation studies play a critical role in identifying animals with the A2A2 genotype and enhancing production efficiency. In conclusion, genetic variants of β-casein have a decisive impact not only on individual health outcomes but also on the strategic orientation of the dairy industry. A2 milk, with its enhanced digestibility, potential health benefits, and industrial adaptability, is emerging as a scientifically and commercially significant product shaping the future of dairy consumption and production.