Sodium caseinate is a protein that is extracted from lactates.

Milk proteins are separated into two main groups: casein (~ 80%) and whey protein (~ 20%). Sodium caseinate is a salt produced by dissolving casein precipitated in sodium hydroxide (NaOH) (Walstra et al., 1999), resulting in dissociation of the micellar structure due to calcium removal (1).

It is used in food emulsions with a variable pH to increase its stability.

Most significant studies

Together with Eugenol, it demonstrated extraordinary stability during environmental storage (22 ° C) for up to 30 days and maintained good redispersibility after spray drying or freezing (2).

Prolyl endopeptidase (PEP) has been associated with neurodegenerative disorders, and the PEP inhibitors can restore the memory loss caused by amnesic compounds. In this study, we investigated the PEP inhibitory activity of the enzymatic hydrolysates from various food protein sources, and isolated and identified the PEP inhibitory peptides. The hydrolysate obtained from sodium caseinate using bromelain (SC/BML) displayed the highest inhibitory activity of 86.8% at 5 mg mL(-1) in the present study, and its IC50 value against PEP was 0.77 mg mL(-1). The F-5 fraction by RP-HPLC (reversed-phase high performance liquid chromatography) from SC/BML showed the highest PEP inhibition rate of 88.4%, and 9 peptide sequences were identified. The synthetic peptides (1245.63-1787.94 Da) showed dose-dependent inhibition effects on PEP as competitive inhibitors with IC50 values between 29.8 and 650.5 μM. The results suggest that the peptides derived from sodium caseinate have the potential to be PEP inhibitors (3).

Sodium caseinate showed anti-diabetic activity in laboratory studies (4).

Some scientific results suggest that peptides derived from sodium caseinate have an inhibitory potential of the prolylo endopeptidase that has been associated with neurodegenerative disorders (5).

Emulsions of essential oils are investigated as potential intervention strategies to improve food safety and are preferably prepared from generally-recognized-as-safe emulsifiers. Stable thyme oil nanoemulsions can be prepared using combinations of sodium caseinate (NaCas) and soy lecithin. The objective of the present research was to study the antimicrobial activity of these nanoemulsions and understand the impacts of emulsifier concentrations. 10 g/L thyme oil was emulsified using combinations of (A) 4% w/v NaCas and 0.5% w/v lecithin or (B) 2% w/v NaCas and 0.25% w/v lecithin by high shear homogenization. Combination A resulted in a transparent emulsion with a mean droplet diameter of 82.5 nm, while it was turbid for the Combination B with an average diameter of 125.5 nm. Nanoemulsified thyme oil exhibited quicker initial reductions of bacteria than free thyme oil in tryptic soy broth (TSB) and 2% reduced fat milk at 21 °C, due to the improved dispersibility of thyme oil. In TSB with 0.3 g/L thyme oil, it took less than 4 and 8 h for two nanoemulsions and free oil, respectively, to reduce Escherichia coli O157:H7 and Listeria monocytogenes to be below the detection limit. The emulsified thyme oil also demonstrated more significant reductions of bacteria initially (4 and 8 h) in 2% reduced fat milk than free thyme oil. Especially, with 4 g/L thyme oil, the nanoemulsion prepared with Combination A reduced L. monocytogenes to be below the detection limit after 72 h, while the free thyme oil treatment was only bacteriostatic and the turbid nanoemulsion treatment with Combination B resulted in about 1 log CFU/mL reduction. However, E. coli O157:H7 treated with 3 g/L emulsified thyme oil and Salmonella Enteritidis treated with 4 g/L emulsified thyme oil recovered to a higher extent in milk than free thyme oil treatments. The increased concentration of emulsifiers in Combination A apparently reduced the antimicrobials available to alter bacteria membrane permeability as tested by the crystal violet assay at low antimicrobial concentrations and short time (1 h). The findings suggest that nanoemulsions can be potentially used to incorporate thyme oil for use as antimicrobial preservatives in foods (6).

CAS : 618-419-8

References_________________________

(1) Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate.

Sato ACK, Perrechil FA, Costa AAS, Santana RC, Cunha RL.

Food Res Int. 2015 Sep;75:244-251. doi: 10.1016/j.foodres.2015.06.010. Epub 2015 Jun 12. 

(2) Eugenol Nanoemulsion Stabilized with Zein and Sodium Caseinate by Self-Assembly.

Wang L, Zhang Y.

J Agric Food Chem. 2017 Mar 31. doi: 10.1021/acs.jafc.7b00194 

(3) Sodium Caseinate (CasNa) Induces Mobilization of Hematopoietic Stem Cells in a BALB/c Mouse Model.

Santiago-Osorio E, Ledesma-Martínez E, Aguiñiga-Sánchez I, Poblano-Pérez I, Weiss-Steider B, Montesinos-Montesinos JJ, Mora-García Mde L.

Med Sci Monit Basic Res. 2015 Sep 25;21:206-12. doi: 10.12659/MSMBR.895442.

(4) In silico, in vitro and in vivo analyses of dipeptidyl peptidase IV inhibitory activity and the antidiabetic effect of sodium caseinate hydrolysate.

Hsieh CH, Wang TY, Hung CC, Jao CL, Hsieh YL, Wu SX, Hsu KC.

Food Funct. 2016 Feb;7(2):1122-8. doi: 10.1039/c5fo01324k.

(5) Isolation of prolyl endopeptidase inhibitory peptides from a sodium caseinate hydrolysate.

Hsieh CH, Wang TY, Hung CC, Hsieh YL, Hsu KC.

Food Funct. 2016 Jan;7(1):565-73. doi: 10.1039/c5fo01262g.

(6) Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin.

Xue J, Michael Davidson P, Zhong Q.

Int J Food Microbiol. 2015 Oct 1;210:1-8. doi: 10.1016/j.ijfoodmicro.2015.06.003. Epub 2015 Jun 10.