151
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Cakebread JA, Wallace OAM, Kruger MC, Vickers MH, Hodgkinson AJ. Supplementation with Bovine Milk or Soy Beverages Recovers Bone Mineralization in Young Growing Rats Fed an Insufficient Diet, in Contrast to an Almond Beverage. Curr Dev Nutr 2019; 3:nzz115. [PMID: 31720556 PMCID: PMC6829496 DOI: 10.1093/cdn/nzz115] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/02/2019] [Accepted: 10/07/2019] [Indexed: 11/30/2022] Open
Abstract
BACKGROUND Nondairy beverages, produced from soy, rice, oat, almond, or coconut, are increasingly being used as alternatives to dairy milk, with the perception that they are healthier and/or more sustainable products than dairy products. OBJECTIVE The aim of this study was to compare the effects of supplementing either bovine milk, soy, or almond-based beverages to young, growing rats fed an intact-protein diet or a diet that had protein substituted with amino acids (AA-diet). METHODS Three-week-old male Sprague-Dawley rats were randomly assigned to 5 groups (n = 10/group) and fed ad libitum for 4 wk. Two control groups were fed either standard AIN-93G food [20% casein (CN) protein] or AIN-93G with amino acids (AAs) equivalent to CN protein, and water to drink. Three treatment groups were fed AIN-93G AA and supplemented with either bovine ultra-heat treatment (UHT) milk or soy or almond UHT beverages. Rat weight gain and food intakes were recorded. During week 4, body composition was assessed using DEXA to determine lean soft tissue, fat, and bone mass. At trial end, bone biomechanical properties and blood plasma mineral concentrations were measured. RESULTS At the end of the trial, animals supplemented with almond beverage were lightest (P > 0.05), with higher plasma calcium concentrations (P > 0.05) and lower bone mineral content (BMC) and bone density (P > 0.05) than animals supplemented with milk or soy beverage. Soy-supplemented animals had similar BMC and bone density compared with milk-supplemented animals, although the soy group gained most weight (P > 0.05) and had the highest fat:lean ratio (P > 0.05) compared with other groups. CONCLUSIONS In the model tested, supplementing rats with bovine UHT milk and soy UHT beverage provided favorable bone health outcomes. Conversely, almond UHT beverage was not an effective supplement and could be detrimental to bone mineralization and strength outcomes.
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Affiliation(s)
| | | | - Marlena C Kruger
- School of Health Sciences, Massey University, Palmerston North, New Zealand
| | - Mark H Vickers
- Liggins Institute, University of Auckland, Auckland, New Zealand
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152
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Ettah I, Ashton L. Determination of Phosphorylation and Deprotonation Induced Higher Order Structural Transitions in αs-Caseins. Anal Chem 2019; 91:13940-13946. [DOI: 10.1021/acs.analchem.9b03457] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Ilokugbe Ettah
- Department of Chemistry, Lancaster University, Lancaster, Lancashire LA1 4YB, United Kingdom
| | - Lorna Ashton
- Department of Chemistry, Lancaster University, Lancaster, Lancashire LA1 4YB, United Kingdom
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153
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The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy. Colloids Surf B Biointerfaces 2019; 182:110363. [DOI: 10.1016/j.colsurfb.2019.110363] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 07/03/2019] [Accepted: 07/13/2019] [Indexed: 01/06/2023]
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154
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Manguy J, Shields DC. Implications of kappa-casein evolutionary diversity for the self-assembly and aggregation of casein micelles. ROYAL SOCIETY OPEN SCIENCE 2019; 6:190939. [PMID: 31824707 PMCID: PMC6837221 DOI: 10.1098/rsos.190939] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Accepted: 09/24/2019] [Indexed: 06/10/2023]
Abstract
Milk alpha-, beta- and kappa-casein proteins assemble into casein micelles in breast epithelial cells. The glycomacropeptide (GMP) tails of kappa-casein that extend from the surface of the micelle are key to assembly and aggregation. Aggregation is triggered by stomach pepsin cleavage of GMP from para-kappa-casein (PKC). While one casein micelle model emphasizes the importance of hydrophobic interactions, another focuses on polar residues. We performed an evolutionary analysis of kappa-casein primary sequence and predicted features that potentially impact on protein interactions. We noted more rapid change in the earlier period (166 to 60 Ma). Pepsin and plasmin cleavage sites were avoided in the GMP, which may partly explain its amino acid composition. Short tandem repeats have led to modest expansions of PKC, and to large GMP expansions, suggesting the GMP is less length constrained. Amino acid compositional constraints were assessed across species. Polarity and hydrophobicity properties were insufficient to explain differences between PKC and GMP. Among polar residues, threonine dominates the GMP, compared to serine, probably reflecting its preference for O-glycosylation over phosphorylation. Glutamine, enriched in the bovine PQ-rich region, is not positionally conserved in other species. Among hydrophobic residues, isoleucine is clearly preferred over leucine in the GMP, and patches of hydrophobicity are not markedly positionally conserved. PKC tyrosine and charged residues showed stronger conservation of position, suggesting a role for pi-interactions, seen in other structurally dynamic protein membraneless assemblies. Independent acquisitions of cysteines are consistent with a trend of increasing stabilization of multimers by covalent disulphide bonds, over evolutionary time. In conclusion, kappa-casein compositional and positional constraints appear to be influenced by modification preferences, protease evasion and protein-protein interactions.
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Affiliation(s)
- Jean Manguy
- UCD Conway Institute, University College Dublin, Belfield, Dublin 4, Ireland
- School of Medicine, University College Dublin, Belfield, Dublin 4, Ireland
- Food for Health Ireland, University College Dublin, Belfield, Dublin 4, Ireland
| | - Denis C. Shields
- UCD Conway Institute, University College Dublin, Belfield, Dublin 4, Ireland
- School of Medicine, University College Dublin, Belfield, Dublin 4, Ireland
- Food for Health Ireland, University College Dublin, Belfield, Dublin 4, Ireland
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155
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Li Q, Zhao Z. Acid and rennet-induced coagulation behavior of casein micelles with modified structure. Food Chem 2019; 291:231-238. [PMID: 31006464 DOI: 10.1016/j.foodchem.2019.04.028] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/02/2019] [Accepted: 04/06/2019] [Indexed: 01/20/2023]
Affiliation(s)
- Quanyang Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
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156
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Ma CM, Zhao XH. The Non-Covalent Interactions and In Vitro Radical Scavenging Activities of the Caseinate-Galangin and Caseinate-Genistein Complexes. Antioxidants (Basel) 2019; 8:antiox8090354. [PMID: 31480571 PMCID: PMC6770073 DOI: 10.3390/antiox8090354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 08/25/2019] [Accepted: 08/27/2019] [Indexed: 12/31/2022] Open
Abstract
Non-covalent interactions and in vitro radical scavenging activities of the complexes formed by the commercial milk protein product caseinate and one of the two polyphenols (galangin and genistein) were assessed by the multi-spectroscopic techniques, molecular docking, and detection of scavenging activities against the 1,1–diphenyl-2-picryl-hydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and hydroxyl radicals. The caseinate bound with the two polyphenols showed conformational changes and increased scavenging activities, compared with original caseinate. The caseinate-polyphenol binding was driven by the hydrophobic interaction and hydrogen-bonds, while hydrophobic interaction was the main binding force. Meanwhile, sodium dodecyl sulfate and urea could damage the essential hydrophobic interaction and hydrogen-bonds, respectively, and thus led to decreased apparent binding constants for the caseinate-polyphenol binding. Based on the measured values of several apparent thermodynamic parameters like ΔH, ΔS, ΔG, and donor–acceptor distance as well as the detected radical scavenging activity, galangin having more planar stereochemical structure and random B-ring rotation always had higher affinity for caseinate than genistein having location isomerism and twisted stereochemical structure, while the caseinate-galangin complex showed higher radical scavenging activity than the caseinate-genistein complex. It is thus concluded that both chemical and stereochemical structures of polyphenols are crucial to the affinity of polyphenols for protein and antioxidant activities of the protein-polyphenol complexes.
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Affiliation(s)
- Chun-Min Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
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157
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Saricay Y, Hettiarachchi C, Culler M, Harte F. Critical phosphate salt concentrations leading to altered micellar casein structures and functional intermediates. J Dairy Sci 2019; 102:6820-6829. [DOI: 10.3168/jds.2018-15746] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Accepted: 04/23/2019] [Indexed: 11/19/2022]
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158
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Nicolai T. Gelation of food protein-protein mixtures. Adv Colloid Interface Sci 2019; 270:147-164. [PMID: 31229885 DOI: 10.1016/j.cis.2019.06.006] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 06/09/2019] [Accepted: 06/09/2019] [Indexed: 01/04/2023]
Abstract
Gelation of proteins is one of the principal means to give desirable texture to food products. Gelation of individual proteins in aqueous solution has been investigated intensively in the past, but in most food products the system contains mixtures of different types of proteins. Therefore one needs to consider interaction between different proteins both before and during gelation. Most food proteins can be classified as globular proteins, but casein and gelatin are also important food proteins. In this review the focus is on gelation induced by heating or cooling, which is the most commonly used method. After briefly discussing general features of protein aggregation and gelation, the literature on gelation of mixtures of different types of globular proteins is reviewed as well as that of mixtures of globular proteins with gelatin or with casein. The effect on the gel stiffness and the microstructure of the gelled mixtures will be discussed in terms of different scenarios that can be envisaged: independent aggregation and gelation, co-aggregation and phase separation.
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Affiliation(s)
- Taco Nicolai
- IMMM UMR-CNRS 6283, Le Mans Université, 72085, Le Mans Cedex 9, France.
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159
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Abstract
This research paper addresses the hypothesis that comparative genomics can give a new insight into the functionality of casein genes with respect to the casein micelle. Comparative genomics is a rapidly emerging field in computational biology whereby two or more genomes are compared in order to obtain a global view on genomes as well as assigning previously unknown functions for genes. Casein genes are among the most rapidly evolving mammalian genes, with the gene products mainly grouped into four types (αs1-, αs2-, β- and κ-casein). Functionally, casein genes are central to the casein micelle, the exact structure of which is still a subject of intense debate. Moreover, and adding to this complexity, some mammals lack some of the casein genes, although casein micelles have been observed in their milk. This observation has prompted an investigation into the distribution of casein genes across a host of mammalian species. It was apparent from this study that casein gene sequences are very diverse from each other and we confirmed that many mammalian species lack one or more of the casein genes. The genes encoding β- and κ-caseins are present in most mammals whereas α-casein encoding genes are less represented. This suggests different mechanisms for casein micelle formation in different species as well as the functions that are assigned to each individual casein.
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160
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Development of Infrared Prediction Models for Diffusible and Micellar Minerals in Bovine Milk. Animals (Basel) 2019; 9:ani9070430. [PMID: 31323929 PMCID: PMC6680455 DOI: 10.3390/ani9070430] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 07/01/2019] [Accepted: 07/01/2019] [Indexed: 02/04/2023] Open
Abstract
Simple Summary Minerals are distributed in milk in two main forms: The diffusible (or soluble) fraction, composed of free ions and inorganic salts, and the micellar fraction, composed of mineral elements located on the surface or in the inner part of casein micelles. The ratio between diffusible and micellar minerals strongly affects milk coagulation ability. The objective of this study was to investigate the ability of mid-infrared spectroscopy to predict diffusible and micellar Ca, P, K, Mg and Na in individual milk samples of Holstein Friesian cows. Overall, the accuracy of mid-infrared prediction models was moderate for Ca, P and Mg, and low for micellar K, micellar Na and diffusible Na. Abstract Milk and dairy products are major sources of minerals in human diet. Minerals influence milk technological properties; in particular, micellar and diffusible minerals differentially influence rennet clotting time, curd firmness and curd formation rate. The aim of the present study was to investigate the ability of mid-infrared spectroscopy to predict the content of micellar and diffusible mineral fractions in bovine milk. Spectra of reference milk samples (n = 93) were collected using Milkoscan™ 7 (Foss Electric A/S, Hillerød, Denmark) and total, diffusible and micellar content of minerals were quantified using inductively coupled plasma optical emission spectrometry. Backward interval partial least squares algorithm was applied to exclude uninformative spectral regions and build prediction models for total, diffusible and micellar minerals content. Results showed that backward interval partial least squares analysis improved the predictive ability of the models for the studied traits compared with traditional partial least squares approach. Overall, the predictive ability of mid-infrared prediction models was moderate to low, with a ratio of performance to deviation in cross-validation that ranged from 1.15 for micellar K to 2.73 for total P.
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161
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Sequence characteristics responsible for protein‐protein interactions in the intrinsically disordered regions of caseins, amelogenins, and small heat‐shock proteins. Biopolymers 2019; 110:e23319. [DOI: 10.1002/bip.23319] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 06/11/2019] [Accepted: 06/19/2019] [Indexed: 01/01/2023]
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162
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Uscanga-Domínguez L, Orozco-García I, Vázquez-Frias R, Aceves-Tavares G, Albrecht-Junnghans R, Amieva-Balmori M, Bazaldua-Merino L, Bernal-Reyes R, Camacho-de León M, Campos-Gutiérrez J, Carmona-Sánchez R, Castro-Marín L, Coss-Adame E, Cuevas-Estrada A, Escobedo-Martínez J, González-Franco L, Huerta-Iga F, Lozano-Lozano R, Martínez-Vázquez S, Milke García M, Nogueira-de Rojas J, Padilla-González M, Pérez y López N, Silva-Campechano F, Treviño-Mejía M, Velázquez-Alva M. Technical position on milk and its derivatives in adult health and disease from the Asociación Mexicana de Gastroenterología and the Asociación Mexicana de Gerontología y Geriatría. REVISTA DE GASTROENTEROLOGÍA DE MÉXICO (ENGLISH EDITION) 2019. [DOI: 10.1016/j.rgmxen.2019.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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163
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Uscanga-Domínguez LF, Orozco-García IJ, Vázquez-Frias R, Aceves-Tavares GR, Albrecht-Junnghans RE, Amieva-Balmori M, Bazaldua-Merino LA, Bernal-Reyes R, Camacho-de León ME, Campos-Gutiérrez JA, Carmona-Sánchez RI, Castro-Marín LV, Coss-Adame E, Cuevas-Estrada AJ, Escobedo-Martínez JA, González-Franco LR, Huerta-Iga FM, Lozano-Lozano R, Martínez-Vázquez SE, Milke García MP, Nogueira-de Rojas JR, Padilla-González M, Pérez Y López N, Silva-Campechano F, Treviño-Mejía MC, Velázquez-Alva MC. Technical position on milk and its derivatives in adult health and disease from the Asociación Mexicana de Gastroenterología and the Asociación Mexicana de Gerontología y Geriatría. REVISTA DE GASTROENTEROLOGIA DE MEXICO (ENGLISH) 2019; 84:357-371. [PMID: 31167744 DOI: 10.1016/j.rgmx.2019.03.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 03/09/2019] [Accepted: 03/31/2019] [Indexed: 06/09/2023]
Abstract
Milk is a liquid food that possesses an important quantity of highly bioavailable macronutrients. In addition, it is readily accessible, as well as relatively inexpensive. Given that the knowledge of physicians about nutrition and food composition is deficient, in general, many of the dietary interventions recommended in diverse clinical settings lack a scientific basis. The aim of the present review was to produce a technical opinion that serves as a frame of reference to best sustain recommendations for consuming milk and dairy products as daily nutrition in the adult and older adult. The effects of milk and dairy products during the pediatric stage are not addressed in the present work. The Asociación Mexicana de Gastroenterología and the Asociación Mexicana de Gerontología y Geriatría jointly discussed and analyzed topics dealing with the legal designation of milk, the classification and nutritional profile of cow's milk, its nutritional characteristics, its consumption in the adult, intolerance to cow's milk, and associations of milk consumption with digestive tract alterations and other conditions. Finally, certain aspects of milk consumption in the older adult and its relation to overall health are briefly discussed.
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Affiliation(s)
- L F Uscanga-Domínguez
- Departamento de Gastroenterología, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Ciudad de México, México
| | | | - R Vázquez-Frias
- Departamento de Gastroenterología y Nutrición, Hospital Infantil de México Federico Gómez, Ciudad de México, México.
| | - G R Aceves-Tavares
- Departamento de Gastroenterología, Hospital General del Estado Dr. Ernesto Ramos Bours, Hermosillo, Sonora, México
| | | | - M Amieva-Balmori
- Instituto de Investigaciones Médico Biológicas, Universidad Veracruzana, Veracruz, México
| | - L A Bazaldua-Merino
- Sistema Nacional DIF, CNMACIG «Vicente García Torres», Ciudad de México, México
| | - R Bernal-Reyes
- Sociedad Española de Beneficencia, Pachuca, Hidalgo, México
| | | | - J A Campos-Gutiérrez
- Casa de Retiro Teresa de Calcuta S.C., San Nicolás de los Garza, Nuevo León, México
| | | | - L V Castro-Marín
- Hospital Adolfo López Mateos ISSSTESON, Ciudad Obregón, Sonora, México
| | - E Coss-Adame
- Departamento de Gastroenterología, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Ciudad de México, México
| | | | | | - L R González-Franco
- Facultad de Medicina, Universidad Autónoma de Yucatán, Mérida, Yucatán, México
| | | | | | - S E Martínez-Vázquez
- Departamento de Gastroenterología, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Ciudad de México, México
| | - M P Milke García
- Dirección de Nutrición, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Ciudad de México, México
| | | | | | - N Pérez Y López
- Servicio de Gastroenterología, Hospital Juárez de México, Ciudad de México, México
| | | | - M C Treviño-Mejía
- Universidad Iberoamericana Tijuana, Tijuana, Baja California, México
| | - M C Velázquez-Alva
- Departamento de Atención a la Salud, Universidad Autónoma Metropolitana, Unidad Xochimilco, Ciudad de México, México
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164
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Hudson EA, de Paula HMC, da Silva RM, Pires ACDS, da Silva LHM. Curcumin-micellar casein multisite interactions elucidated by surface plasmon resonance. Int J Biol Macromol 2019; 133:860-866. [DOI: 10.1016/j.ijbiomac.2019.04.166] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 04/23/2019] [Accepted: 04/23/2019] [Indexed: 11/24/2022]
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165
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Gelli R, Ridi F, Baglioni P. The importance of being amorphous: calcium and magnesium phosphates in the human body. Adv Colloid Interface Sci 2019; 269:219-235. [PMID: 31096075 DOI: 10.1016/j.cis.2019.04.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 04/24/2019] [Accepted: 04/25/2019] [Indexed: 11/25/2022]
Abstract
This article focuses on the relevance of amorphous calcium (and magnesium) phosphates in living organisms. Although crystalline calcium phosphate (CaP)-based materials are known to constitute the major inorganic constituents of human hard tissues, amorphous CaP-based structures, often in combination with magnesium, are frequently employed by Nature to build up components of our body and guarantee their proper functioning. After a brief description of amorphous calcium phosphate (ACP) formation mechanism and structure, this paper is focused on the stabilization strategies that can be used to enhance the lifetime of the poorly stable amorphous phase. The various locations of our body in which ACP (pure or in combination with Mg2+) can be found (i.e. bone, enamel, small intestine, calciprotein particles and casein micelles) are highlighted, showing how the amorphous nature of ACP is often of paramount importance for the achievement of a specific physiological function. The last section is devoted to ACP-based biomaterials, focusing on how these materials differ from their crystalline counterparts in terms of biological response.
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166
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Hagsten C, Altskär A, Gustafsson S, Lorén N, Trägårdh C, Innings F, Hamberg L, Paulsson M, Nylander T. Structural and compositional changes during UHT fouling removal—Possible mechanisms of the cleaning process. FOOD STRUCTURE 2019. [DOI: 10.1016/j.foostr.2019.100118] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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167
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Priyashantha H, Lundh Å, Höjer A, Hetta M, Johansson M, Langton M. Interactive effects of casein micelle size and calcium and citrate content on rennet-induced coagulation in bovine milk. J Texture Stud 2019; 50:508-519. [PMID: 31179539 DOI: 10.1111/jtxs.12454] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 05/31/2019] [Accepted: 05/31/2019] [Indexed: 11/30/2022]
Abstract
Interactive effects of casein micelle size and milk calcium and citrate content on rennet-induced coagulation were investigated. Milk samples containing small (SM) and large (LM) micelles, obtained from individual Holstein cows, were modified by addition of calcium and/or citrate and milk coagulation properties were evaluated in a full factorial design. The results showed that LM milk had a higher relative proportion of casein, coagulated faster, and resulted in a stronger gel than SM milk. Addition of calcium slightly decreased casein micelle size, while addition of citrate slightly increased micelle size. Calcium addition resulted in a shorter coagulation time and the strongest gels, while citrate addition increased the coagulation time and resulted in the weakest gels. Addition of calcium and citrate in combination resulted in intermediate coagulation properties. The interactive effect of micelle size and citrate was significant for gel strength. Microstructural differences between the milk gels were consistent with the rheological properties, for example, the micrographs revealed that a more homogeneous network was formed when calcium was added, resulting in a stronger gel. A more inhomogeneous network structure was formed when citrate was added, resulting in a weaker gel. Thus, variations in casein micelle size and in calcium and citrate content influence rennet-induced coagulation in bovine milk. The calcium and citrate contents in Swedish milk have changed over time, whereby calcium content has increased and citrate content has decreased. In practical cheese making, calcium is added to cheese milk, most likely altering the role of inherent citrate and possibly influencing casein micelle size. The observed interaction effect between casein micelle size and citrate in this study, suggests that larger micelles with moderate citrate level will result in firmer gels, whereas a higher citrate content reduced gel strength more in case of large than SM. Since firmer gels are likely to retain more protein and fat than less firmer gels, this interaction effect could have implications in practical cheese production.
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Affiliation(s)
- Hasitha Priyashantha
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Åse Lundh
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | | | - Mårten Hetta
- Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences, Umeå, Sweden
| | - Monika Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
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168
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Chinmayee CV, Vidya C, Rani A, Singh SA. Production of highly active fungal milk-clotting enzyme by solid-state fermentation. Prep Biochem Biotechnol 2019; 49:858-867. [PMID: 31219401 DOI: 10.1080/10826068.2019.1630647] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Cheese production is projected to reach 20 million metric tons by 2020, of which 33% is being produced using calf rennet (EC 3.4.23.4). There is shortage of calf rennet, and use of plant and microbial rennets, hydrolyze milk proteins non-specifically resulting in low curd yields. This study reports fungal enzymes obtained from cost effective medium, with minimal down streaming, whose activity is comparable with calf and Mucor rennet. Of the fifteen fungi that were screened, Mucor thermohyalospora (MTCC 1384) and Rhizopus azygosporus (MTCC 10195) exhibited the highest milk-clotting activity (MCA) of 18,383 ± 486 U/ml and 16,373 ± 558 U/ml, respectively. Optimization exhibited a 33% increase in enzyme production (30 g wheat bran containing 6% defatted soy meal at 30 °C, pH 7) for M. thermohyalospora. The enzyme was active from pH 5-10 and temperature 45-55 °C. Rhizopus azygosporus exhibited 31% increase in enzyme production (30 g wheat bran containing 4% defatted soy meal at 30 °C, pH 6) and the enzyme was active from pH 6-9 at 50 °C. Curd yields prepared from fungal enzyme extract decreased (5-9%), when compared with calf rennet and Mucor rennet. This study describes the potential of fungal enzymes, hitherto unreported, as a viable alternative to calf rennet.
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Affiliation(s)
- Cirium V Chinmayee
- Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute , Mysuru , India.,Currently working in AcSIR , Ghaziabad
| | - Cheral Vidya
- Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute , Mysuru , India.,Currently working in AcSIR , Ghaziabad
| | - Amsaraj Rani
- Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute , Mysuru , India
| | - Sridevi Annapurna Singh
- Department of Protein Chemistry and Technology, CSIR-Central Food Technological Research Institute , Mysuru , India
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169
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Lambrecht MA, Jansens KJ, Rombouts I, Brijs K, Rousseau F, Schymkowitz J, Delcour JA. Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins. Compr Rev Food Sci Food Saf 2019; 18:1277-1291. [DOI: 10.1111/1541-4337.12465] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/26/2019] [Accepted: 05/16/2019] [Indexed: 02/06/2023]
Affiliation(s)
- Marlies A. Lambrecht
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Koen J.A. Jansens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Frederic Rousseau
- Switch LaboratoryVIB B‐3000 Leuven Belgium
- Dept. of Cellular and Molecular MedicineKU Leuven B‐3000 Leuven Belgium
| | - Joost Schymkowitz
- Switch LaboratoryVIB B‐3000 Leuven Belgium
- Dept. of Cellular and Molecular MedicineKU Leuven B‐3000 Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
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170
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Uskoković V, Janković-Častvan I, Wu VM. Bone Mineral Crystallinity Governs the Orchestration of Ossification and Resorption during Bone Remodeling. ACS Biomater Sci Eng 2019; 5:3483-3498. [DOI: 10.1021/acsbiomaterials.9b00255] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Vuk Uskoković
- Department of Mechanical and Aerospace Engineering, University of California, Irvine, Engineering Gateway 4200, Irvine, California 92697, United States
- Department of Bioengineering, University of Illinois, 851 South Morgan Street, Chicago, Illinois 60607-7052, United States
- Department of Bioengineering and Therapeutic Sciences, University of California, San Francisco, 1600 Fourth Street, San Francisco, California 94158, United States
| | - Ivona Janković-Častvan
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade 11000, Serbia
| | - Victoria M. Wu
- Department of Bioengineering, University of Illinois, 851 South Morgan Street, Chicago, Illinois 60607-7052, United States
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171
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Fleming A, Schenkel F, Ali R, Corredig M, Carta S, Gregu C, Malchiodi F, Macciotta N, Miglior F. Phenotypic investigation of fine milk components in bovine milk and their prediction using mid-infrared spectroscopy. CANADIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1139/cjas-2018-0058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This study aimed to examine the phenotypic variation observed in fine milk components, the use of mid-infrared (MIR) spectroscopy to predict these components, and the correlations with other milk production traits. A total of 4116 milk samples were collected from 414 dairy cows from 44 Canadian herds. Overall 3117 samples were analyzed for casein micelle size, 986 and 937 for total and soluble calcium, respectively, and 2054 for lactoferrin. Individual milk MIR spectra were obtained. Linear mixed models with repeated records were used to test the effects of herd nested within breed, breed, days in milk class, parity, and season on milk components. Lactoferrin content in milk increased with stage of lactation and parity number. Prediction equations were developed by partial least squares regression to predict each milk component using MIR spectroscopy, with the greatest coefficient of determination achieved for lactoferrin (0.55). Pearson correlation coefficients for lactoferrin with somatic cell score and protein percentage were 0.49% and 0.40%, respectively. The estimated correlation increased to 0.53% for predicted lactoferrin and protein percentage. The examined fine milk components exhibited variation, but low accuracies for their MIR prediction may limit the utility of this technology for their phenotyping.
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Affiliation(s)
- A. Fleming
- Centre for Genetic Improvement of Livestock, Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - F.S. Schenkel
- Centre for Genetic Improvement of Livestock, Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - R.A. Ali
- Department of Mathematics and Statistics, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - M. Corredig
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
- Gay Lea Foods Co-operative, Mississauga, ON L4W 5B4, Canada
| | - S. Carta
- Dipartimento di Agraria, Università di Sassari, 07100 Sassari, Italy
| | - C.M. Gregu
- Dipartimento di Agraria, Università di Sassari, 07100 Sassari, Italy
| | - F. Malchiodi
- Centre for Genetic Improvement of Livestock, Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - N.P.P. Macciotta
- Dipartimento di Agraria, Università di Sassari, 07100 Sassari, Italy
| | - F. Miglior
- Centre for Genetic Improvement of Livestock, Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada
- Canadian Dairy Network, Guelph, ON N1K 1E5, Canada
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172
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Condict L, Paramita VD, Kasapis S. Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.03.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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173
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Corredig M, Nair PK, Li Y, Eshpari H, Zhao Z. Invited review: Understanding the behavior of caseins in milk concentrates. J Dairy Sci 2019; 102:4772-4782. [DOI: 10.3168/jds.2018-15943] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Accepted: 02/07/2019] [Indexed: 01/16/2023]
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174
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Szyk-Warszyńska L, Raszka K, Warszyński P. Interactions of Casein and Polypeptides in Multilayer Films Studied by FTIR and Molecular Dynamics. Polymers (Basel) 2019; 11:polym11050920. [PMID: 31130626 PMCID: PMC6572437 DOI: 10.3390/polym11050920] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 05/18/2019] [Accepted: 05/21/2019] [Indexed: 02/07/2023] Open
Abstract
Multilayer films containing α- and β-casein and polypeptides, poly-L-lysine (PLL), and poly-L-arginine (PLArg) were formed by the layer-by-layer technique and Fourier Transform InfraRed spectroscopy with Attenuated Total Reflection (FTIR-ATR) and FTIR/Grazing Angle analyzed their infrared spectra. We investigated the changes of conformations of casein and polypeptides in the complexes formed during the build-up of the films. To elucidate the differences in the mechanism of complex formation leading to various growths of (PLL/casein)n and (PLArg/casein)n films, we performed the molecular dynamics simulations of the systems consisting of short PLL and PLArg chains and the representative peptide chains—casein fragments, which consists of several aminoacid sequences. The results of the simulation indicated the preferential formation of hydrogen bonds of poly-L-arginine with phosphoserine and glutamic acid residues of caseins. FTIR spectra confirmed those, which revealed greater conformational changes during the formation of casein complex with poly-L-arginine than with poly-L-lysine resulting from stronger interactions, which was also reflected in the bigger growth of (PLArg/casein)n films with the number of deposited layers.
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Affiliation(s)
- Lilianna Szyk-Warszyńska
- Jerzy Haber Institute of Catalysis and Surface Chemistry PAS, ul. Niezapomianjek 8, 30-239 Krakow, Poland.
| | - Katarzyna Raszka
- Jerzy Haber Institute of Catalysis and Surface Chemistry PAS, ul. Niezapomianjek 8, 30-239 Krakow, Poland.
| | - Piotr Warszyński
- Jerzy Haber Institute of Catalysis and Surface Chemistry PAS, ul. Niezapomianjek 8, 30-239 Krakow, Poland.
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175
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Nagarajan S, Radhakrishnan S, Kalkura SN, Balme S, Miele P, Bechelany M. Overview of Protein‐Based Biopolymers for Biomedical Application. MACROMOL CHEM PHYS 2019. [DOI: 10.1002/macp.201900126] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Sakthivel Nagarajan
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
| | | | | | - Sebastien Balme
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
| | - Philippe Miele
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
- Institut Universitaire de France MESRI, 1 rue Descartes, 75231 Paris cedex 05 France
| | - Mikhael Bechelany
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
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176
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Luo J, Jian S, Wang P, Ren F, Wang F, Chen S, Guo H. Thermal instability and characteristics of donkey casein micelles. Food Res Int 2019; 119:436-443. [DOI: 10.1016/j.foodres.2019.02.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 02/11/2019] [Accepted: 02/12/2019] [Indexed: 11/26/2022]
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177
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Zhu Y, Bhandari B, Prakash S. Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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178
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Ranade AV, Mukhtarov R, An Liu KJ, Behrner MA, Sun B. Characterization of Sample Loss Caused by Competitive Adsorption of Proteins in Vials Using Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:4224-4232. [PMID: 30813715 DOI: 10.1021/acs.langmuir.8b04281] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Sample loss caused by competitive protein adsorption on solid surfaces from complex samples remains to be a major hurdle in sensitive analyses of proteins. No label-free techniques can easily quantify individual proteins adsorbed on irregular surfaces of Eppendorf vials or Falcon tubes, which are commonly used to contain complex biological samples. Multiplexed characterization of such adsorption by different proteins is technically challenging. Herein, we developed a direct protein analysis based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the characterization of sample loss occurred on the curved surface with limited area. Using this simple and easily accessible method, we discovered the effect of ethylenediaminetetraacetic acid on surface adsorption of different milk proteins, specifically an augmented loss of milk proteins in low-binding sample vials. In this study, we also identified severe biases of silver staining and established proteomics-based mapping of protein distribution in biological samples for absolute quantification of competitive protein adsorption on irregular surfaces.
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179
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Melnikova DL, Skirda VD, Nesmelova IV. Effect of Reducing Agent TCEP on Translational Diffusion and Supramolecular Assembly in Aqueous Solutions of α-Casein. J Phys Chem B 2019; 123:2305-2315. [PMID: 30789730 DOI: 10.1021/acs.jpcb.8b12511] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The translational diffusion coefficient is highly sensitive to the size change of diffusing species and is ideally suited for the study of molecular association. Here, we used translational diffusion measurements by a pulsed-field gradient nuclear magnetic resonance (PFG NMR) technique to investigate the role of disulfide bonds in the formation of a supramolecular gel-like structure in the concentrated solution of α-casein. To reduce disulfide bonds, we added a commonly used reducing reagent tris(2-carboxyethyl)phosphine (TCEP) to α-casein solution. We found that the disruption of a disulfide bond Cys36-Cys40 in αs2-casein does not alter the translational diffusion or secondary structure of α-casein in dilute, 1 and 3% (wt %) solution. On the contrary, in concentrated, 15% (wt %) α-casein solution, in addition to the disruption of disulfide bonds, TCEP induced significant changes in gel properties. New long-lived intermolecular interactions formed, leading to the irreversible gel formation. While a few side reactions of TCEP (as well as other reducing agents, e.g., dithiothreitol) have been reported, this area is still understudied. Here, we provide new data on the side reaction of the reducing agent TCEP in concentrated protein solution, suggesting that at high protein concentrations TCEP should be used with caution.
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Affiliation(s)
- Daria L Melnikova
- Department of Physics , Kazan Federal University , Kazan 420011 , Russia
| | - Vladimir D Skirda
- Department of Physics , Kazan Federal University , Kazan 420011 , Russia
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180
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Sharma A, Shandilya UK, Sodhi M, Jatav P, Mohanty A, Jain P, Verma P, Kataria RS, Kumari P, Mukesh M. Milk-derived mammary epithelial cells as non-invasive source to define stage-specific abundance of milk protein and fat synthesis transcripts in native Sahiwal cows and Murrah buffaloes. 3 Biotech 2019; 9:106. [PMID: 30863690 DOI: 10.1007/s13205-019-1642-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Accepted: 02/20/2019] [Indexed: 01/28/2023] Open
Abstract
The molecular physiology of milk production of two important dairy species; Sahiwal cows (Bos indicus) and Murrah buffaloes (Bubalus bubalis) are not fully understood due to constraints in obtaining mammary tissue samples because of sacred and ethical reasons. The present study suggests the use of milk-derived mammary epithelial cells (MECs) as a non-invasive method to understand molecular aspects of lactation biology in dairy animals. A total of 76 MECs were collected from five different lactation periods viz. colostrum (0-2), early (5-20), peak (30-50), mid (90-140) and late lactation (> 215 days) stages from Sahiwal cows and Murrah buffaloes to study the transcription kinetics of milk protein, fat synthesis, and their regulatory genes. Significant changes were observed in milk composition of both dairy species with lactation stages. High mRNA abundance of all milk protein and fat synthesis genes was observed in MECs of Murrah buffaloes as compared to Sahiwal cows. The mRNA abundance of caseins (CSN1S1, CSN1S2, CSN2, and CSN3) and whey protein (LALBA, LF) were higher in early lactation stage. Similarly, the expression of milk fat synthesis genes (SCD, BTN1A1, ACACA, GPAM, FAPB3, FASN) was also high in early lactation stage. The relative abundance of 4 regulatory genes (JAK2, STAT5, SREBF1 and EIF4BP41) remained high during early lactation indicating their regulatory roles in lactogenesis process. Overall, results suggested a significant effect of lactation stages on milk composition and transcription abundance of milk protein and fat synthesis genes. The present study establishes the fact that milk-derived MECs could be utilized as a valuable source to understand mammary gland functioning of native cows and buffaloes.
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181
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Singh J, Prakash S, Bhandari B, Bansal N. Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions. Food Res Int 2019; 116:103-113. [DOI: 10.1016/j.foodres.2018.12.049] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 12/15/2018] [Accepted: 12/22/2018] [Indexed: 10/27/2022]
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182
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Feng J, Xu L, Wang H, Liu S. Interaction between Gemini Dodecyl O-Glucosides-Based Multilayer Vesicles and β-Lactoglobulin: The Dominant Role of Surface Charge. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:844-855. [PMID: 30607932 DOI: 10.1021/acs.jafc.8b03180] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Novel Gemini dodecyl O-glucoside-based primary, secondary, and tertiary vesicles were developed in this work utilizing layer-by-layer deposition of polysaccharides (e.g., sodium carboxymethyl cellulose and chitosan), and their interaction with β-lactoglobulin (BLG) was carefully investigated. The increase of polysaccharide layers on primary vesicles led to a monotonic increase in size and consecutive reversal of surface charge. Polysaccharide deposition significantly retarded the vesicle aggregation and degradation of entrapped catechin laurate during storage. Steady-state fluorescence, isothermal titration calorimetry, and protein precipitation analyses revealed the surface charge dependence of the interactions between vesicles and a model milk protein BLG, which were much stronger when they were charged oppositely than when they presented the same type of surface charge. It was highlighted that the surface charge of vesicles could be tuned by differently charged coatings to accommodate to that of the milk proteins in the food matrix. This work will contribute to the practical application of niosomal vesicles loaded with bioactive compounds to fortify dairy products.
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Affiliation(s)
- Jin Feng
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
- Department of Functional Food and Bio-active Compounds, Institute of Agro-food Processing , Jiangsu Academy of Agricultural Sciences , Nanjing 210014 , Jiangsu , China
| | - Lujing Xu
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Hua Wang
- Center of Analysis and Measurement , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
| | - Songbai Liu
- Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment , Zhejiang University , 866 Yuhangtang Road , Hangzhou 310058 , China
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183
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Çelebioğlu HY, Lee S, Chronakis IS. Interactions of salivary mucins and saliva with food proteins: a review. Crit Rev Food Sci Nutr 2019; 60:64-83. [PMID: 30632771 DOI: 10.1080/10408398.2018.1512950] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Mucins are long glycoprotein molecules responsible for the gel nature of the mucous layer that covers epithelial surfaces throughout the body. Mucins, as the major salivary proteins, are also important proteins for the food oral processing and digestion. The interactions of salivary mucins and saliva with several food proteins and food protein emulsions, as well as their functional properties related to the food oral processing were reviewed in this paper. The target food proteins of focus were whey proteins (lactoferrin and beta-lactoglobulin) and non-whey proteins (casein, gelatin, galectin/lectin, and proline-rich proteins). Most of the studies suggest that electrostatic attraction (between positively charged food proteins with negatively charged moieties of mucin mainly on glycosylated region of mucin) is the major mode of interaction between them. On the other hand, casein attracts the salivary proteins only via non-covalent interactions due to its naturally self-assembled micellar structure. Moreover, recent studies related to β-lactoglobulin (BLG)-mucin interactions have clarified the importance of hydrophobic as well as hydrophilic interactions, such as hydrogen bonding. Furthermore, in vitro studies between protein emulsions and saliva observed a strong aggregating effect of saliva on caseinate and whey proteins as well as on surfactant-stabilized emulsions. Besides, the sign and the density of the charge on the surface of the protein emulsion droplets contribute significantly to the behavior of the emulsion when mixed with saliva. Other studies also suggested that the interactions between saliva and whey proteins depends on the pH in addition to the flow rate of the saliva. Overall, the role of interactions of food proteins and food protein emulsions with mucin/saliva-proteins in the oral perception, as well as the physicochemical and structural changes of proteins were discussed.
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Affiliation(s)
- Hilal Y Çelebioğlu
- Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark
| | - Seunghwan Lee
- Department of Mechanical Engineering, Technical University of Denmark, Lyngby, Denmark
| | - Ioannis S Chronakis
- Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark
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184
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Silva NN, Casanova F, Pinto MDS, Carvalho AFD, Gaucheron F. Micelas de caseína: dos monômeros à estrutura supramolecular. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.18518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo A importância primária das micelas de caseína reside no fato de que os processos empregados na transformação do leite em quaisquer de seus derivados dependem, direta ou indiretamente, de sua estabilidade ou de sua desestabilização controlada. Assim, o objetivo do presente trabalho é apresentar uma revisão atualizada sobre a organização estrutural das micelas de caseína. Em termos físico-químicos, as micelas de caseína podem ser definidas como agregados supramoleculares esféricos e porosos, altamente hidratados, carregados negativamente, com diâmetro médio de 200 nm, e que apresentam aproximadamente 104 cadeias polipeptídicas. Além de água, as micelas são constituídas por quatro tipos de caseínas, chamadas de αS1, αS2, β, e κ-caseínas, que estão unidas por meio de interações hidrofóbicas e eletrostáticas, e pela presença de minerais, sobretudo sais de fosfato de cálcio, os quais são os principais responsáveis pela manutenção da estrutura micelar. A estabilidade das micelas de caseína é atribuída à presença de uma camada externa difusa, formada basicamente por κ-caseína. Apesar de as propriedades coloidais das micelas de caseína serem conhecidas, ainda não há consenso sobre como as moléculas de caseína estão estruturadas em seu interior. Portanto, os principais modelos que descrevem a organização interna das micelas de caseína são apresentados na parte final do artigo.
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185
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Carver JA, Holt C. Functional and dysfunctional folding, association and aggregation of caseins. PROTEIN MISFOLDING 2019; 118:163-216. [DOI: 10.1016/bs.apcsb.2019.09.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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186
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Hagsten C, Innings F, Trägårdh C, Hamberg L, Paulsson M, Nylander T. Removal of UHT dairy fouling — An efficient cleaning process by optimizing the rate controlling alkaline cleaning step. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.11.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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187
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Fang ZH, Bovenhuis H, van Valenberg HJF, Martin P, Duchemin SI, Huppertz T, Visker MHPW. Genome-wide association study for α S1- and α S2-casein phosphorylation in Dutch Holstein Friesian. J Dairy Sci 2018; 102:1374-1385. [PMID: 30580950 DOI: 10.3168/jds.2018-15593] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Accepted: 10/03/2018] [Indexed: 12/13/2022]
Abstract
Phosphorylation of caseins (CN) is a crucial post-translational modification that allows caseins to form colloid particles known as casein micelles. Both αS1- and αS2-CN show varying degrees of phosphorylation (isoforms) in cow milk and were suggested to be more relevant for stabilizing internal micellar structure than β- and κ-CN. However, little is known about the genetic background of individual αS2-CN phosphorylation isoforms and the phosphorylation degrees of αS1- and αS2-CN (αS1-CN PD and αS2-CN PD), defined as the proportion of isoforms with higher degrees of phosphorylation in total αS1- and αS2-CN, respectively. We aimed to identify genomic regions associated with these traits using 50K single nucleotide polymorphisms for 1,857 Dutch Holstein Friesian cows. A total of 10 quantitative trait loci (QTL) regions were identified for all studied traits on 10 Bos taurus autosomes (BTA1, 2, 6, 9, 11, 14, 15, 18, 24, and 28). Regions associated with multiple traits were found on BTA1, 6, 11, and 14. We showed 2 QTL regions on BTA1, one affecting αS2-CN production and the other harboring the SLC37A1 gene, which encodes a phosphorus antiporter and affects αS1- and αS2-CN PD. The QTL on BTA6 harbors the casein gene cluster and affects individual αS2-CN phosphorylation isoforms. The QTL on BTA11 harbors the PAEP gene that encodes for β-lactoglobulin and affects relative concentrations of αS2-CN-10P and αS2-CN-11P as well as αS1-CN PD and αS2-CN PD. The QTL on BTA14 harbors the DGAT1 gene and affects relative concentrations of αS2-CN-10P and αS2-CN-11P as well as αS1-CN PD and αS2-CN PD. Our results suggest that effects of identified genomic regions on phosphorylation of αS1- and αS2-CN are related to changes in milk synthesis and phosphorus secretion in milk. The actual roles of SLC37A1, PAEP, and DGAT1 in αS1- and αS2-CN phosphorylation in Dutch Holstein Friesian require further investigation.
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Affiliation(s)
- Z H Fang
- Génétique Animale et Biologie Intégrative, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France; Animal Breeding and Genomics, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - H Bovenhuis
- Animal Breeding and Genomics, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - H J F van Valenberg
- Dairy Science and Technology Group, Wageningen University, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - P Martin
- Génétique Animale et Biologie Intégrative, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - S I Duchemin
- Department of Animal Breeding and Genetics, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - T Huppertz
- NIZO, PO Box 20, 6710 BA, Ede, the Netherlands
| | - M H P W Visker
- Animal Breeding and Genomics, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands.
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188
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Giromini C, Cheli F, Rebucci R, Baldi A. Invited review: Dairy proteins and bioactive peptides: Modeling digestion and the intestinal barrier. J Dairy Sci 2018; 102:929-942. [PMID: 30591343 DOI: 10.3168/jds.2018-15163] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 10/11/2018] [Indexed: 12/31/2022]
Abstract
Dairy products are one of the most important sources of biologically active proteins and peptides. The health-promoting functions of these peptides are related to their primary structure, which depends on the parent protein composition. A crucial issue in this field is the demonstration of a cause-effect relationship from the ingested protein form to the bioactive form in vivo. Intervention studies represent the gold standard in nutritional research; however, attention has increasingly been focused on the development of sophisticated in vitro models of digestion to elucidate the mechanism of action of dairy nutrients in a mechanistic way and significantly reduce the number of in vivo trials. On the other hand, the epithelial intestinal barrier is the first gate that actively interacts with digestion metabolites, making the intestinal cells the first target tissue of dairy nutrients and respective metabolites. An evolution of the in vitro digestion approach in the study of dairy proteins and derived bioactive compounds is the setup of combined in vitro digestion and cell culture models taking into consideration the endpoint to measure the target organism (e.g., animal, human) and the key concepts of bioaccessibility, bioavailability, and bioactivity. This review discusses the relevance and challenges of modeling digestion and the intestinal barrier, focusing on the implications for the modeling of dairy protein digestion for bioactivity evaluation.
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Affiliation(s)
- Carlotta Giromini
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134.
| | - Federica Cheli
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
| | - Raffaella Rebucci
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
| | - Antonella Baldi
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
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189
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Anema SG. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review. Compr Rev Food Sci Food Saf 2018; 18:140-166. [PMID: 33337027 DOI: 10.1111/1541-4337.12407] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/11/2018] [Accepted: 10/14/2018] [Indexed: 11/30/2022]
Abstract
Demand for ultra-high-temperature (UHT) milk and milk protein-based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age gelation, with an irreversible three-dimensional protein network forming throughout, excessive sedimentation with a compact layer of protein-enriched material forming rapidly at the bottom of the pack, and creaming with excessive fat accumulating at the top. For age gelation, it is known that at least two mechanisms can lead to gelation during storage. One mechanism involves proteolytic degradation of the proteins through heat-stable indigenous or exogenous enzymes, destabilizing milk and ultimately forming a gel. The other mechanism is referred to as a physico-chemical mechanism. Several factors are known to affect the physico-chemical age gelation, such as milk/protein concentration, heat load during processing (direct compared with indirect UHT processes), and milk composition. Similar factors to age gelation are known to affect sedimentation. There are relatively few studies on the creaming of UHT milk during storage, suggesting that this defect is less common or less detrimental compared with gelation and sedimentation. This review focuses on the current state of knowledge of age gelation, sedimentation, and creaming of UHT milks during storage, providing a critical evaluation of the available literature and, based on this, mechanisms for age gelation and sedimentation are proposed.
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Affiliation(s)
- Skelte G Anema
- Fonterra Research and Development Centre, Private Bag 11029, Dairy Farm Road, Palmerston North, 4442, New Zealand.,Riddet Inst., Massey Univ., Private Bag 11222, Palmerston North, 4442, New Zealand
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190
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Saenger T, Vordenbäumen S, Genich S, Haidar S, Schulte M, Nienberg C, Bleck E, Schneider M, Jose J. Human α S1-casein induces IL-8 secretion by binding to the ecto-domain of the TLR4/MD2 receptor complex. Biochim Biophys Acta Gen Subj 2018; 1863:632-643. [PMID: 30553868 DOI: 10.1016/j.bbagen.2018.12.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 10/22/2018] [Accepted: 12/09/2018] [Indexed: 10/27/2022]
Abstract
BACKGROUND The milk protein αS1-casein was recently reported to induce secretion of proinflammatory cytokines via Toll-like receptor 4 (TLR4). In this study, αS1-casein was identified as binder of theTLR4 ecto domain. METHODS IL-8 secretion after stimulation of TLR4/MD2 (myeloid differentiation factor 2)/CD14 (cluster of differentiation 14)-transfected HEK293 cells (TLR4+) and Mono Mac 6 cells (MM6) with recombinant αS1-casein, or LPS as control was monitored. Binding of αS1-casein to TLR4 was quantified by microscale thermophoresis (MST). RESULTS αS1-casein induced secretion of IL-8 in TLR4+ cells and in MM6 cells with a six-times higher final IL-8 concentration in supernatants. IL-8 secretion was inhibited by intracellular TLR4-domain antagonist TAK-242 with an IC50-value of 259.6 nM, by ecto-domain TLR4 antagonistic mianserin with 10-51 μM and by anti-CD14-IgA. The binding constants (KD) of αS1-casein to the TLR4, MD2, and CD14 were 2.8 μM, 0.3 μM and 2.7 μM, respectively. Finally, αS1-casein showed a higher affinity to TLR4/MD2 (KD: 2.2 μM) compared to LPS (KD: 8.2 μM). CONCLUSION Human αS1-casein induced proinflammatory effects are dependent upon binding to the TLR4 ectodomain and the presence of CD14. αS1-casein displayed stronger TLR4 agonistic activity than LPS via a different mode of action. GENERAL SIGNIFICANCE Breast milk protein αS1-casein is a proinflammatory cytokine.
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Affiliation(s)
- Thorsten Saenger
- Institute of Pharmaceutical and Medicinal Chemistry, PharmaCampus, Westphalian Wilhelms-University, Corrensstr. 48, 48149 Münster, Germany.
| | - Stefan Vordenbäumen
- Medical Faculty, Department of Rheumatology, Hiller Research Unit Rheumatology, Heinrich-Heine-University Düsseldorf, Moorenstr. 5, 40225 Düsseldorf, Germany.
| | - Swetlana Genich
- Institute of Pharmaceutical and Medicinal Chemistry, PharmaCampus, Westphalian Wilhelms-University, Corrensstr. 48, 48149 Münster, Germany.
| | - Samer Haidar
- Institute of Pharmaceutical and Medicinal Chemistry, PharmaCampus, Westphalian Wilhelms-University, Corrensstr. 48, 48149 Münster, Germany.
| | - Marten Schulte
- Institute of Pharmaceutical and Medicinal Chemistry, PharmaCampus, Westphalian Wilhelms-University, Corrensstr. 48, 48149 Münster, Germany.
| | - Christian Nienberg
- Institute of Pharmaceutical and Medicinal Chemistry, PharmaCampus, Westphalian Wilhelms-University, Corrensstr. 48, 48149 Münster, Germany.
| | - Ellen Bleck
- Medical Faculty, Department of Rheumatology, Hiller Research Unit Rheumatology, Heinrich-Heine-University Düsseldorf, Moorenstr. 5, 40225 Düsseldorf, Germany.
| | - Matthias Schneider
- Medical Faculty, Department of Rheumatology, Hiller Research Unit Rheumatology, Heinrich-Heine-University Düsseldorf, Moorenstr. 5, 40225 Düsseldorf, Germany.
| | - Joachim Jose
- Institute of Pharmaceutical and Medicinal Chemistry, PharmaCampus, Westphalian Wilhelms-University, Corrensstr. 48, 48149 Münster, Germany.
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191
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Lam E, McKinnon I, Marchesseau S, Otter D, Zhou P, Hemar Y. The effect of transglutaminase on reconstituted skim milks at alkaline pH. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.047] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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192
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Buggy AK, McManus JJ, Brodkorb A, Hogan SA, Fenelon MA. Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions—Effect of pH and protein concentration. J Dairy Sci 2018; 101:10819-10830. [DOI: 10.3168/jds.2017-14177] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Accepted: 07/10/2018] [Indexed: 11/19/2022]
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193
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Abstract
Milk samples with twelve combinations of κ- and β-casein (CN) and β-lactoglobulin (β-Lg) variants were obtained to investigate the effect of protein variant on the mechanism/s of age gelation in ultra-high temperature (UHT) skim milk. Only milk groups with κ-CN/β-CN/β-Lg combinations AB/A1A2/AB and AB/A2A2/AB suffered from the expected age gelation over nine months storage, although this could not be attributed to the milk protein genetic variants. Top-down proteomics revealed three general trends across the twelve milk groups: (1) the abundance of intact native proteins decreases over storage time; (2) lactosylated proteoforms appear immediately post-UHT treatment; and (3) protein degradation products accumulate over storage time. Of the 151 identified degradation products, 106 (70.2%) arose from β-CN, 33 (21.9%) from αs1-CN, 4 (2.7%) from β-Lg, 4 (2.7%) from α-La, 3 (2%) from κ-CN and 1 (0.7%) from αs2-CN. There was a positive correlation between milk viscosity and 47 short peptides and four intact proteoforms, while 20 longer polypeptides and 21 intact proteoforms were negatively correlated. Age gelation was associated with specific patterns of proteolytic degradation and also with the absence of the families Bacillaceae, Aerococcaceae, Planococcaceae, Staphylococcaceae and Enterobacteriaceae, present in all the non-gelling milk groups pre-UHT.
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194
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Fang F, Hao X, Wu Y, Ying M, He P, Corcoran D, Chen Q. Selection of marker peptides from casein phosphopeptide and application for quantification in infant formula. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:2077-2087. [PMID: 30303766 DOI: 10.1080/19440049.2018.1523573] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Casein phosphopeptides (CPPs) have been used worldwide as a nutritional supplement. However, the peptide components have been unknown; as a consequence, few quantification methods of CPP in infant formula were reported. This study introduced a quantification method based on peptide marker and corresponding peptide selection strategy using a simplified model with four commercial types of CPP. The peptides from four commercial CPPs were first identified. Due to the great variety of CPPs, two marker selection strategies were adopted: on one hand, universal marker peptide VLPVPQK can be used for the quantification of all four commercial CPPs, if the CPP can be obtained as a standard. On the other hand, the specific marker peptide LYQEPVLGPV can be used for identification and quantification of commercial CPP type K content in infant formula with a fixed calculation factor. In the simplified model, the combination use of the two markers can meet most of the requirements of CPP analysis in infant formula. The method validation revealed that this was suitable for the routine analysis laboratories without proteomics backgrounds. This selection strategy was suggested for the large-scale marker peptide selection with all commercial CPPs, which can give a comprehensive solution of CPP quantification in infant formula. Abbreviations: CPP: Casein phosphopeptides; LC: Liquid chromatography; TQMS: Triple quadrupole mass spectrometry; MRM: Multiple reaction monitoring; RSD: Relative standard deviation; L*: [13C6, 15N]-leucine; SSSEE: Peptides sequence of serine-serine-serine-glutamic acid-glutamic acid.
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Affiliation(s)
- Fang Fang
- a Greentown Agricultural Testing Technology Co., Ltd, R&D Department , Hangzhou , China.,b Zhejiang Grain and Oil Product Quality Inspection Center , Hangzhou China
| | - Xingkai Hao
- a Greentown Agricultural Testing Technology Co., Ltd, R&D Department , Hangzhou , China
| | - Yajun Wu
- c Chinese Academy of Inspection and Quarantine , Beijing China
| | - Meirong Ying
- b Zhejiang Grain and Oil Product Quality Inspection Center , Hangzhou China
| | - Pengfei He
- a Greentown Agricultural Testing Technology Co., Ltd, R&D Department , Hangzhou , China
| | - David Corcoran
- d Wisconsin Specialty Protein (dba Bioriginal) , Reedsburg , WI USA
| | - Qi Chen
- a Greentown Agricultural Testing Technology Co., Ltd, R&D Department , Hangzhou , China
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195
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Addition of proline-rich whey peptides during dehydration increases solubility of rehydrated milk protein concentrates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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196
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Madende M, Kemp G, Stoychev S, Osthoff G. Characterisation of African elephant beta casein and its relevance to the chemistry of caseins and casein micelles. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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197
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Sun Y, Zhang J, Wang H, Wang T, Cheng H, Yu B, Oliveira CL. Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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198
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Santos Basurto MA, Cardador Martínez A, Castaño Tostado E, Bah M, Reynoso Camacho R, Amaya Llano SL. Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions. J Food Sci 2018; 83:2295-2304. [PMID: 30085358 DOI: 10.1111/1750-3841.14293] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 05/24/2018] [Accepted: 06/18/2018] [Indexed: 11/29/2022]
Abstract
A casein micelle is a natural structure found in milk, based on the association between individual caseins and colloidal calcium phosphate, which can be used as vehicle for the encapsulation of hydrophobic compounds. In this project the capacity of micelles to encapsulate sesamol, a powerful antioxidant present in roasted sesame seeds, was evaluated. The micelles were reformed from sodium caseinate solutions at 2% or 5% (w/v) concentration, and then 1 or 2 mg/mL sesamol were added. A significant increase on the encapsulation efficiency was observed as caseinate concentration increased, going from 28% to 35% of sesamol encapsulated, while the encapsulation yield was greater in all cases for micelles from solutions with lower caseinate concentration. The average size of micelles ranged from 150 to 165 nm with an average zeta potential of -27.3 ± 1.86 mV. FTIR and fluorescence analysis confirm interactions within the casein chains and sesamol molecules with a bathochromic shift which suggests a predominant hydrophilic nature of such interactions. Differential scanning calorimetry thermograms showed that denaturation enthalpy tended to decrease as sesamol concentration increased, suggesting that sesamol molecules may be displacing the water molecules associated with the casein chains, reinforcing the idea of predominant hydrophilic interactions. Based on the results from encapsulation efficiency, it is estimated that about 7 g of casein micelles reformed from 2% (w/v) caseinate solutions with 2 mg/mL of added sesamol may provide the recommended daily dose and may be useful for the development of new functional food products. PRACTICAL APPLICATIONS The development of a nanodelivery system for different bioactives will allow the enrichment of foods and drinks to develop new functional products that will satisfy consumers' demands. Additionally, the study of interactions between these molecules will allow us to understand how sesamol is being incorporated within the reformed micelles and how this process can even be improved.
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Affiliation(s)
- Manuel A Santos Basurto
- the Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Facultad de Química, Univ. Autónoma de Querétaro, Centro Univ. cerro de las campanas s/n, Querétaro, Qro 76010, México
| | - Anaberta Cardador Martínez
- the Inst. Tecnológico y de Estudios Superiores de Monterrey campus Querétaro, Ave. Epigmenio González #500, Fracc, San Pablo, Querétaro, Qro 76130, México
| | - Eduardo Castaño Tostado
- the Div. de Investigación y Posgrado, Facultad de Química, Univ. Autónoma de Querétaro, Querétaro, México
| | - Moustapha Bah
- the Posgrado en Ciencias Químico Biológicas, Facultad de Química, Univ. Autónoma de Querétaro, Centro Univ. cerro de las campanas s/n, Querétaro, Qro 76010, México
| | - Rosalía Reynoso Camacho
- the Div. de Investigación y Posgrado, Facultad de Química, Univ. Autónoma de Querétaro, Querétaro, México
| | - Silvia L Amaya Llano
- the Div. de Investigación y Posgrado, Facultad de Química, Univ. Autónoma de Querétaro, Querétaro, México
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199
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Cakebread J, Hodgkinson A, Wallace O, Callaghan M, Hurford D, Wieliczko R, Harris P, Haigh B. Bovine milk derived skimmed milk powder and whey protein concentrate modulates Citrobacter rodentium shedding in the mouse intestinal tract. PeerJ 2018; 6:e5359. [PMID: 30065896 PMCID: PMC6065463 DOI: 10.7717/peerj.5359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 07/12/2018] [Indexed: 11/20/2022] Open
Abstract
Skimmed milk powder (SMP) and whey protein concentrate (WPC) were manufactured from fresh milk collected from cows producing high or low Immunoglobulin (Ig) A levels in their milk. In addition commercial products were purchased for use as diluent or control treatments. A murine enteric disease model (Citrobacter rodentium) was used to assess whether delivery of selected bioactive molecules (IgA, IgG, Lactoferrin (Lf)) or formulation delivery matrix (SMP, WPC) affected faecal shedding of bacteria in C. rodentium infected mice. In trial one, faecal pellets collected from mice fed SMP containing IgA (0.007-0.35 mg/mL), IgG (0.28-0.58 mg/mL) and Lf (0.03-0.1 mg/mL) contained fewer C. rodentium (cfu) compared to control mice fed water (day 8, p < 0.04, analysis of variance (ANOVA) followed by Fisher's unprotected least significant difference (ULSD)). In trial two, WPC containing IgA (0.35-1.66 mg/mL), IgG (0.58-2.36 mg/mL) and Lf (0.02-0.45 mg/mL) did not affect C. rodentium shedding, but SMP again reduced faecal C. rodentium levels (day 12, p < 0.04, ANOVA followed by Fisher's ULSD). No C. rodentium was detected in sham phosphate-buffered saline inoculated mice. Mice fed a commercial WPC shed significantly greater numbers of C. rodentium over 4 consecutive days (Fishers ULSD test), compared to control mice fed water. These data indicate that SMP, but not WPC, modulates faecal shedding in C. rodentium-infected mice and may impact progression of C. rodentium infection independently of selected bioactive concentration. This suggests that food matrix can impact biological effects of foods.
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Affiliation(s)
- Julie Cakebread
- Dairy Foods Team, Food & Bio-based Products, AgResearch, Hamilton, New Zealand
| | - Alison Hodgkinson
- Dairy Foods Team, Food & Bio-based Products, AgResearch, Hamilton, New Zealand
| | - Olivia Wallace
- Dairy Foods Team, Food & Bio-based Products, AgResearch, Hamilton, New Zealand
| | - Megan Callaghan
- Dairy Foods Team, Food & Bio-based Products, AgResearch, Hamilton, New Zealand
| | - Daralyn Hurford
- Dairy Foods Team, Food & Bio-based Products, AgResearch, Hamilton, New Zealand
| | - Robert Wieliczko
- Dairy Foods Team, Food & Bio-based Products, AgResearch, Hamilton, New Zealand
| | - Paul Harris
- Dairy Foods Team, Food & Bio-based Products, AgResearch, Hamilton, New Zealand
| | - Brendan Haigh
- Dairy Foods Team, Food & Bio-based Products, AgResearch, Hamilton, New Zealand.,Miraka Limited, Taupo, New Zealand
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200
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Cheema M, Smith PB, Patterson AD, Hristov A, Harte FM. The association of lipophilic phospholipids with native bovine casein micelles in skim milk: Effect of lactation stage and casein micelle size. J Dairy Sci 2018; 101:8672-8687. [PMID: 30031576 DOI: 10.3168/jds.2017-14137] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Accepted: 05/04/2018] [Indexed: 11/19/2022]
Abstract
A known biological role of casein micelles is to transport calcium from mother to young and provide amino acids for growth and development. Previous reports demonstrated that modified casein micelles can be used to transport and deliver hydrophobic probes. In this study, the distribution of lipid-soluble phospholipids, including sphingomyelins (SM) and phosphatidylcholines (PC), was quantified in whole raw milk, skim raw milk, and casein micelles of various sizes during early, mid, and late lactation stages. Low-pressure size exclusion chromatography was used to separate casein micelles by size, followed by hydrophobic extraction and liquid chromatography-mass spectrometry for the quantification of PC and SM. Results showed that the SM d18:1/23:0, d18:1/22:0, d18:1/16:0, d16:1/22:0, d16:1/23:0, and d18:1/24:0 and the PC 16:0/18:1, 18:0/18:2, and 16:0/16:0 were dominating candidates appearing in maximum concentration in whole raw milk obtained from late lactation, with 21 to 50% of total SM and 16 to 35% of total PC appearing in skim milk. Of the total SM and PC found in skim milk, 35 to 46% of SM and 22 to 29% of PC were associated with the casein micelle fraction. The highest concentrations of SM d18:1/22:0 (341 ± 17 µg/g of casein protein) and PC 16:0/18:1 (180 ± 20 µg/g of casein protein) were found to be associated with the largest casein micelles (diameter = 149 nm) isolated in milk from late lactation, followed by a decrease in concentration as the casein micelle size decreased.
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Affiliation(s)
- M Cheema
- Department of Food Science, University Park 16802
| | - P B Smith
- The Huck Institutes of the Life Sciences, University Park 16802
| | - A D Patterson
- Department of Veterinary and Biomedical Sciences, University Park 16802
| | - A Hristov
- Department of Animal Science, The Pennsylvania State University, University Park 16802
| | - F M Harte
- Department of Food Science, University Park 16802.
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