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Ebrahimi A, Andishmand H, Huo C, Amjadi S, Khezri S, Hamishehkar H, Mahmoudzadeh M, Kim KH. Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies. Compr Rev Food Sci Food Saf 2024; 23:e13370. [PMID: 38783570 DOI: 10.1111/1541-4337.13370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 04/01/2024] [Accepted: 04/30/2024] [Indexed: 05/25/2024]
Abstract
Glycomacropeptide (GMP) is a bioactive peptide derived from whey protein, consisting of 64 amino acids. It is a phenylalanine-free peptide, making it a beneficial dietary option for individuals dealing with phenylketonuria (PKU). PKU is an inherited metabolic disorder characterized by high levels of phenylalanine in the bloodstream, resulting from a deficiency of phenylalanine dehydrogenase in affected individuals. Consequently, patients with PKU require lifelong adherence to a low-phenylalanine diet, wherein a significant portion of their protein intake is typically sourced from a phenylalanine-free amino acid formula. GMP has several nutritional values, numerous bioactivity properties, and therapeutic effects in various inflammatory disorders. Despite all these features, the purification of GMP is an imperative requirement; however, there are no unique methods for achieving this goal. Traditionally, several methods have been used for GMP purification, such as thermal or acid treatment, alcoholic precipitation, ultrafiltration (UF), gel filtration, and membrane separation techniques. However, these methods have poor specificity, and the presence of large amounts of impurities can interfere with the analysis of GMP. More efficient and highly specific GMP purification methods need to be developed. In this review, we have highlighted and summarized the current research progress on the major biological features and purification methodologies associated with GMP, as well as providing an extensive overview of the recent developments in using charged UF membranes for GMP purification and the influential factors.
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Affiliation(s)
- Alireza Ebrahimi
- Student research committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hashem Andishmand
- Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Chen Huo
- School of Pharmacy, Sungkyunkwan University, Suwon, South Korea
| | - Sajed Amjadi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Sima Khezri
- Student research committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Centre, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Mahmoudzadeh
- Drug Applied Research Centre, Tabriz University of Medical Sciences, Tabriz, Iran
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ki Hyun Kim
- School of Pharmacy, Sungkyunkwan University, Suwon, South Korea
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Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.02.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Wang Y, Kong J, Chen Z, Luo D, Ye J, Chu Q. Determination of Major Sialic Acids in Dairy Products by Electrophoretic Stacking Technology with Contactless Conductivity Detection. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1082-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Siegel SJ, Roche AM, Weiser JN. Influenza promotes pneumococcal growth during coinfection by providing host sialylated substrates as a nutrient source. Cell Host Microbe 2015; 16:55-67. [PMID: 25011108 DOI: 10.1016/j.chom.2014.06.005] [Citation(s) in RCA: 174] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 02/07/2014] [Accepted: 05/01/2014] [Indexed: 11/15/2022]
Abstract
Much of the mortality attributed to influenza virus is due to secondary bacterial pneumonia, particularly from Streptococcus pneumoniae. However, mechanisms underlying this coinfection are incompletely understood. We find that prior influenza infection enhances pneumococcal colonization of the murine nasopharynx, which in turn promotes bacterial spread to the lungs. Influenza accelerates bacterial replication in vivo, and sialic acid, a major component of airway glycoconjugates, is identified as the host-derived metabolite that stimulates pneumococcal proliferation. Influenza infection increases sialic acid and sialylated mucin availability and enhances desialylation of host glycoconjugates. Pneumococcal genes for sialic acid catabolism are required for influenza to promote bacterial growth. Decreasing sialic acid availability in vivo by genetic deletion of the major airway mucin Muc5ac or mucolytic treatment limits influenza-induced pneumococcal replication. Our findings suggest that higher rates of disease during coinfection could stem from influenza-provided sialic acid, which increases pneumococcal proliferation, colonization, and aspiration.
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Affiliation(s)
- Steven J Siegel
- Department of Microbiology, University of Pennsylvania, Philadelphia, PA 19104, USA
| | - Aoife M Roche
- Department of Microbiology, University of Pennsylvania, Philadelphia, PA 19104, USA
| | - Jeffrey N Weiser
- Department of Microbiology, University of Pennsylvania, Philadelphia, PA 19104, USA; Department of Pediatrics, University of Pennsylvania, Philadelphia, PA 19104, USA.
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Khademian H, Mehravar E, Urtizberea JA, Sagoo S, Sandoval L, Carbajo R, Darvish B, Valles-Ayoub Y, Darvish D. Prevalence ofGNEp.M712T and hereditary inclusion body myopathy (HIBM) in Sangesar population of Northern Iran. Clin Genet 2013; 84:589-92. [DOI: 10.1111/cge.12086] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2012] [Revised: 12/26/2012] [Accepted: 12/26/2012] [Indexed: 11/28/2022]
Affiliation(s)
- H Khademian
- HIBM Research Group; Reseda CA USA
- Sangesar Charity Organization for HIBM; Sangesar Semnan Iran
| | - E Mehravar
- Sangesar Charity Organization for HIBM; Sangesar Semnan Iran
| | | | - S Sagoo
- HIBM Research Group; Reseda CA USA
| | - L Sandoval
- HIBM Research Group; Reseda CA USA
- Department of Life Sciences; Los Angeles Mission College; Sylmar CA USA
| | - R Carbajo
- HIBM Research Group; Reseda CA USA
- Department of Biology; California State University Northridge; Northridge CA USA
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Neelima, Sharma R, Rajput YS, Mann B. Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review. ACTA ACUST UNITED AC 2013; 93:21-43. [PMID: 23396893 PMCID: PMC3567326 DOI: 10.1007/s13594-012-0095-0] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 10/31/2012] [Accepted: 11/05/2012] [Indexed: 11/16/2022]
Abstract
Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties. Many of the biological properties have been ascribed to the carbohydrate moieties attached to the peptide. The unique set of amino acids in GMP makes it a sought-after ingredient with nutraceutical properties. Besides its biological activity, GMP has several interesting techno-functional properties such as wide pH range solubility, emulsifying properties as well as foaming abilities which are shown to be promising for applications in food and nutrition industry. These properties of GMP have given new dimension for the profitable utilization of cheese whey to the dairy industry. A number of protocols for isolation of GMP from cheese whey have been reported. Moreover, its role in detection of sweet/rennet whey adulteration in milk and milk products has also attracted attention of various researchers, and many GMP-specific analytical methods have been proposed. This review discusses the chemico-functional properties of GMP and its role in the detection methods for checking cheese or sweet whey adulteration in milk. Recent concepts used in the isolation of GMP from cheese whey have also been discussed.
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Affiliation(s)
- Neelima
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132001 India
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Direct estimation of sialic acid in milk and milk products by fluorimetry and its application in detection of sweet whey adulteration in milk. J DAIRY RES 2012; 79:495-501. [DOI: 10.1017/s0022029912000441] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Sialic acid, being a biologically active compound, is recognised as an important component of milk and milk products. Almost all the sialic acid estimation protocols in milk require prior hydrolysis step to release the bound sialic acid followed by its estimation. The objective of this work was to estimate sialic acid in milk and milk products by fluorimetric assay which does not require a prior hydrolysis step thus decreasing the estimation time. The recovery of added sialic acid in milk was 91·6 to 95·8%. Sialic acid in milk was found to be dependent on cattle breed and was in the range of 1·68–3·93 g/kg (dry matter basis). The assay was further extended to detect adulteration of milk with sweet whey which is based on the detection of glycomacropeptide (GMP) bound sialic acid in adulterated milk. GMP is the C-terminal part of κ-casein which is released into the whey during cheese making. For detection of adulteration, selective precipitation of GMP was done using trichloroacetic acid (TCA). TCA concentration in milk was first raised to 5% to precipitate milk proteins, especially κ-casein, followed by raising the TCA concentration to 14% to precipitate out GMP. In the precipitates GMP bound sialic acid was estimated using fluorimetric method and the fluorescence intensity was found to be directly proportional to the level of sweet whey in adulterated milk samples. The method was found to detect the presence of 5% sweet whey in milk.
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Abdel-Salam AM, Effat LK. Preparation and evaluation of a novel therapeutic dairy-based drink for phenylketonuria. NORTH AMERICAN JOURNAL OF MEDICAL SCIENCES 2012; 2:66-70. [PMID: 22624117 PMCID: PMC3354437 DOI: 10.4297/najms.2010.266] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Background: People with phenylketonuria need to eat a special diet which contains a low level of phenylalanine. Most of these special diets have high protein levels which contain phenylalanine. Control of phenylalanine levels in the early years of life is crucial and remains important throughout childhood, especially for cognitive function and behavior. Aims: The current study evaluated the biological and sensory properties of a novel dairy-based drink for patients with phenylketonuria (PKU). Methods and Materials: The novel dairy-based drink was prepared by emulsifying corn germ oil with casein glycomacropeptide (GMP) solution in milk permeates. The chemical composition and sensory properties of the dairy-based drink were determined. In addition, the dairy-based drink was nutritionally evaluated using patient volunteers. These patients followed a strict diet limiting phenylalanine in their food. Phenylalanine levels were measured before and after three days of consuming the dairy-based drink. Results: The results of the sensory evaluation showed that the product was ranked that there were decreases in “good” and was acceptable by all test panels and volunteers. Serum phenylalanine levels in all volunteers decreased between 30% - 80%. Conclusions: The data obtained from the sensory evaluation and the decreases in serum phenylalanine levels encourage us to utilize this formulated dairy-based drink for therapeutic feeding of PKU patients.
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Affiliation(s)
- Ahmed M Abdel-Salam
- Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah, Suadi Arabia
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Fernando SF, Woonton BW. Quantitation of N-acetylneuraminic (sialic) acid in bovine glycomacropeptide (GMP). J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2009.12.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Nakano T, Ikawa N, Ozimek L. Detection of sialylated phosphorylated kappa-casein glycomacropeptide electrophoresed on polyacrylamide gels and cellulose acetate strips by the thiobarbituric acid and malachite green dye reactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:2714-26. [PMID: 17348671 DOI: 10.1021/jf062987f] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
A 64 amino acid residue sialylated phosphorylated glycomacropeptide (GMP) from bovine sweet whey can be detected as a Coomassie blue-staining peptide by electrophoresis on sodium dodecyl sulfate (SDS)-polyacrylamide gels. There is, however, limited information available concerning detection of GMP as a sialylated phosphorylated compound. Samples of GMP were electrophoresed on SDS-polyacrylamide gels or cellulose acetate strips (CAS). Immediately following electrophoresis, fractions obtained by cutting gels or strips were subjected to sialic acid determination by the thiobarbituric acid reaction and phosphorus determination by the malachite green dye reaction. Both determinations were found to be sensitive enough to detect approximately 20 and 40 microg of GMP in CAS and SDS gels, respectively. Further studies demonstrated that sialylated phosphorylated GMP can be detected on either SDS gels or CAS loaded with whey products or whey-added margarine residues.
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Affiliation(s)
- Takuo Nakano
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5.
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Lorenzen PC, Schrader K. A comparative study of the gelation properties of whey protein concentrate and whey protein isolate. ACTA ACUST UNITED AC 2006. [DOI: 10.1051/lait:2006008] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Severi E, Randle G, Kivlin P, Whitfield K, Young R, Moxon R, Kelly D, Hood D, Thomas GH. Sialic acid transport in Haemophilus influenzae is essential for lipopolysaccharide sialylation and serum resistance and is dependent on a novel tripartite ATP-independent periplasmic transporter. Mol Microbiol 2006; 58:1173-85. [PMID: 16262798 DOI: 10.1111/j.1365-2958.2005.04901.x] [Citation(s) in RCA: 105] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Sialylation of the lipopolysaccharide (LPS) is an important mechanism used by the human pathogen Haemophilus influenzae to evade the innate immune response of the host. We have demonstrated that N-acetylneuraminic acid (Neu5Ac or sialic acid) uptake in H. influenzae is essential for the subsequent modification of the LPS and that this uptake is mediated through a single transport system which is a member of the tripartite ATP-independent periplasmic (TRAP) transporter family. Disruption of either the siaP (HI0146) or siaQM (HI0147) genes, that encode the two subunits of this transporter, results in a complete loss of uptake of [14C]-Neu5Ac. Mutant strains lack sialylated glycoforms in their LPS and are more sensitive to killing by human serum than the parent strain. The SiaP protein has been purified and demonstrated to bind a stoichiometric amount of Neu5Ac by electrospray mass spectrometry. This binding was of high affinity with a Kd of approximately 0.1 microM as determined by protein fluorescence. The inactivation of the SiaPQM TRAP transporter also results in decreased growth of H. influenzae in a chemically defined medium containing Neu5Ac, supporting an additional nutritional role of sialic acid in H. influenzae physiology.
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Nakano T, Ikawa N, Ozimek L. Use of epichlorohydrin-treated chitosan resin as an adsorbent to isolate kappa-casein glycomacropeptide from sweet whey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:7555-7560. [PMID: 15675803 DOI: 10.1021/jf049164f] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
This study was undertaken to develop a method to isolate glycomacropeptide (GMP), a bioactive compound, from sweet whey by using chitosan resins as anion exchangers. Shrimp shells were used to prepare two chitosan (polyglucosamine) resins, one with the primary amine (-NH(2)) (resin A) and the other with the secondary amine (-NH-) (resin B) as the major functional group. These resins were tested as adsorbents for the isolation of GMP from sweet whey, and the results obtained were compared with those obtained with commercial anion exchangers. The most important finding in this experiment was that the GMP binding capacity of resin A was much higher than that of resin B. Resin A may be the anion exchanger to be tested for industrial scale production of GMP. Amino acid analysis of the GMP-depleted whey fraction suggests that this product can replace sweet whey as an ingredient in various food products including infant formulas, bakery products, and beverages.
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Affiliation(s)
- Takuo Nakano
- Alberta Dairy Association Research Unit, Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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Manso MA, López-Fandiño R. κ-Casein Macropeptides from Cheese Whey: Physicochemical, Biological, Nutritional, and Technological Features for Possible Uses. FOOD REVIEWS INTERNATIONAL 2004. [DOI: 10.1081/fri-200033456] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Silva-Hernandez ER, Nakano T, Ozimek L. Isolation and analysis of kappa-casein glycomacropeptide from goat sweet whey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:2034-2038. [PMID: 11902953 DOI: 10.1021/jf010732q] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Glycomacropeptide (GMP) was purified from goat sweet whey by anion-exchange and hydrophobic interaction chromatography. Approximately 0.06% (w/v) of sweet whey was recovered as GMP. Amino acid analysis of the GMP preparation showed that the content of phenylalanine (an amino acid that does not occur in goat GMP) was negligible, indicating that the GMP was of high purity. The goat GMP contained 25 microg sialic acid per mg of dry weight. This was approximately 3-fold lower than the sialic acid concentration in bovine GMP reported in the literature. Gel electrophoretic results demonstrated that most of the goat GMP occurs as a dimer. The GMP was intensely stained with Coomassie blue in 50% methanol containing 12.5% (w/v) trichloroacetic acid, but showed very weak metachromasia with the same dye in 45% methanol containing 10% acetic acid, a preparation commonly used to stain protein.
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Affiliation(s)
- Eryck R Silva-Hernandez
- Alberta Dairy Association Research Unit, Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Center, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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Nakano T, Ozimek L. Purification of Glycomacropeptide from Caseinate Hydrolysate by Gel Chromatography and Treatment with Acidic Solution. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb16054.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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