Peptides affecting coagulation

Abstract

Based on amino acid sequence similarities that exist between the fibrinogen γ-chain and κcasein, 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 glycomarcropeptide 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 RDGS. Despite their functional and structural similarities they do not act in the same way on plaletet function and are thought to affect thrombus formation differently. Further investigation is needed to determined 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.