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Jennings CC, Freidenberger M, Christensen SA, Conlin J, Freidenberger O, Kenealey JD. Thermal characterization and separation of whey proteins by differential scanning calorimetry. Food Chem 2024; 441:138347. [PMID: 38183724 DOI: 10.1016/j.foodchem.2023.138347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/16/2023] [Accepted: 12/30/2023] [Indexed: 01/08/2024]
Abstract
Most commercially available whey products contain a mixture of 6-7 whey proteins; however, there is an increased focus on using the individual whey proteins for their unique biological activities. Before extracting individual whey proteins for use, it is important to quantify how much of a particular protein is present in whey mixtures as well as if the protein is still structurally folded. We first characterized the denaturation temperature and enthalpy values for the six purified whey proteins at six pHs (3-9) and under ion chelation using a nano-differential scanning calorimeter (DSC). From the individual protein scans, we determined the optimal condition for detecting all 6 proteins on a single DSC scan was whey in an EDTA MOPs pH 6.7 buffer.
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Affiliation(s)
- Charity C Jennings
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - McCall Freidenberger
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Shawn A Christensen
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Joy Conlin
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Olivia Freidenberger
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States
| | - Jason D Kenealey
- Department of Nutrition, Dietetics, and Food Science, Brigham Young University, UT 84606, United States.
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Niero G, Thomas SA, Mouratidou K, Visentin G, De Marchi M, Penasa M, Cassandro M. Lactoferrin concentration in bovine milk: validation of radial immunodiffusion technique, sources of variation, and association to udder health status. ITALIAN JOURNAL OF ANIMAL SCIENCE 2023. [DOI: 10.1080/1828051x.2023.2180440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Affiliation(s)
- Giovanni Niero
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padua, Legnaro, Italy
| | - Steffi Anna Thomas
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padua, Legnaro, Italy
| | - Kassiani Mouratidou
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padua, Legnaro, Italy
| | - Giulio Visentin
- Dipartimento di Scienze Mediche Veterinarie, Alma Mater Studiorum, Università di Bologna, Ozzano dell’Emilia, Italy
| | - Massimo De Marchi
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padua, Legnaro, Italy
| | - Mauro Penasa
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padua, Legnaro, Italy
| | - Martino Cassandro
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente, University of Padua, Legnaro, Italy
- Associazione Nazionale Allevatori della Razza Frisona, Bruna e Jersey Italiana, Cremona, Italy
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Huang L, Huang H, Zhang Z, Li G. Contractile Hairpin DNA-Mediated Dual-Mode Strategy for Simultaneous Quantification of Lactoferrin and Iron Ion by Surface-Enhanced Raman Scattering and Fluorescence Analysis. Anal Chem 2023; 95:5946-5954. [PMID: 36972417 DOI: 10.1021/acs.analchem.2c05473] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
DNA-mediated self-assembly technology with good sensitivity and affinity ability has been rapidly developed in the field of probe sensing. The efficient and accurate quantification of lactoferrin (Lac) and iron ions (Fe3+) in human serum and milk samples by the probe sensing method can provide useful clues for human health and early diagnosis of anemia. In this paper, contractile hairpin DNA-mediated dual-mode probes of Fe3O4/Ag-ZIF8/graphitic quantum dot (Fe3O4/Ag-ZIF8/GQD) NPs were prepared to realize the simultaneous quantification of Lac by surface-enhanced Raman scattering (SERS) and Fe3+ by fluorescence (FL). In the presence of targets, these dual-mode probes would be triggered by the recognition of aptamer and release GQDs to produce FL response. Meanwhile, the complementary DNA began to shrink and form a new hairpin structure on the surface of Fe3O4/Ag, which produced hot spots and generated a good SERS response. Thus, the proposed dual-mode analytical strategy possessed excellent selectivity, sensitivity, and accuracy due to the dual-mode switchable signals from "off" to "on" in SERS mode and from "on" to "off" in FL mode. Under the optimized conditions, a good linear range was obtained in the range of 0.5-100.0 μg/L for Lac and 0.01-5.0 μmol/L for Fe3+ and with detection limits of 0.14 μg/L and 3.8 nmol/L, respectively. Finally, the contractile hairpin DNA-mediated SERS-FL dual-mode probes were successfully applied in the simultaneous quantification of iron ion and Lac in human serum and milk samples.
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Affiliation(s)
- Lu Huang
- School of Chemistry, Sun Yat-sen University, Guangzhou 510006, China
| | - Hanbing Huang
- School of Chemistry, Sun Yat-sen University, Guangzhou 510006, China
| | - Zhuomin Zhang
- School of Chemistry, Sun Yat-sen University, Guangzhou 510006, China
| | - Gongke Li
- School of Chemistry, Sun Yat-sen University, Guangzhou 510006, China
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Enzyme-Linked Aptamer Kits for Rapid, Visual, and Sensitive Determination of Lactoferrin in Dairy Products. Foods 2022; 11:foods11233763. [PMID: 36496570 PMCID: PMC9736959 DOI: 10.3390/foods11233763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/06/2022] [Accepted: 11/18/2022] [Indexed: 11/25/2022] Open
Abstract
Lactoferrin (Lf), as a popular nutritional fortification in dairy products, has the ability regulate the body's immune system and function as a broad-spectrum antibacterial, which is of great significance to the growth and development of infants and children. Herein, an indirect competitive enzyme-linked aptamer assay (ELAA) kit was established for rapid, sensitive, and visual determination of Lf in dairy products. In the construction, the Lf aptamer was conjugated with horseradish peroxidase (HRP) as the recognition probe and aptamer complementary strand (cDNA) were anchored onto the microplate as the capture probe. The recognition probes were first mixed with a sample solution and specifically bound with the contained Lf, then added into the microplate in which the free recognition probes in the mixture were captured by the capture probe. After washing, the remaining complex of cDNA/Aptamer/HRP in the microplate was conducted with a chromogenic reaction through HRP, efficiently catalyzing the substrate 3, 3', 5, 5'-tetramethylbenzidine (TMB), therefore the color shade would directly reflect Lf concentration. Under the optimization conditions, a good linear relationship (R2, 0.9901) was obtained in the wide range of 25-500 nM with the detection limit of 14.01 nM and a good specificity, as well as the reliable recoveries. Furthermore, the ELAA kits achieved the Lf determination with an accuracy of 79.71~116.99% in eleven samples, which consisted of three kinds of dairy products: including goat milk powder, cow milk powder, and nutrition drop. Moreover, the results were also validated by the high-performance capillary electrophoresis (HPCE) method. The ELAA kit provides a simple and convenient determination for Lf in dairy products, and it is highly expected to be commercialized.
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Yan J, Wang M, Yang M, Zhou J, Xue X, Wang T. Study of SI-traceable purity assessment of bovine lactoferrin using mass balance approach and amino acid-based isotope dilution liquid chromatography-mass spectrometry. Food Chem 2022; 385:132674. [PMID: 35290950 DOI: 10.1016/j.foodchem.2022.132674] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 03/07/2022] [Accepted: 03/07/2022] [Indexed: 11/19/2022]
Abstract
The accurate measurement of bovine lactoferrin (bLF) attracts wide attention in food and nutraceutical applications as its important physiological and nutritional functions. We present SI traceable procedures for assessing bLF purity using mass balance method and amino acid (AA)-based isotope dilution mass spectrometry (IDMS). The mass balance method was revealed with a purity of 0.938 ± 0.011 g/g by deducting all aspects of impurities, including related structure impurities of 4.60%, ignition residue of 0.28%, Cl- of 1.10%, SO42- of 0.13%, and moisture of 0.17%. The AA-based IDMS quantitative result was 0.937 ± 0.027 g/g. Hydrolysis conditions were optimized and methodology validation including, accuracy, precision, were studied. Good consistency was achieved between the two independent strategies and bLF purity assigned via the weighted mean value of their results was 0.938 ± 0.015 g/g. These analyses are expected to be applicable to proteins quantification and development of LF certified reference materials.
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Affiliation(s)
- Jingjing Yan
- Key Laboratory of Agro-Product Quality and Safety, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, 100081 Beijing, China
| | - Min Wang
- Key Laboratory of Agro-Product Quality and Safety, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, 100081 Beijing, China.
| | - Mengrui Yang
- Key Laboratory of Agro-Product Quality and Safety, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, 100081 Beijing, China.
| | - Jian Zhou
- Key Laboratory of Agro-Product Quality and Safety, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, 100081 Beijing, China
| | - Xiaofeng Xue
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Tongtong Wang
- Key Laboratory of Agro-Product Quality and Safety, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, 100081 Beijing, China
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