Influence of divalent cations on the extraction of organic acids in coffee determined by GC-MS and NMR

The perceived flavor of coffee varies depending on the composition of the brewing water, and the influencing mechanisms are poorly understood. To investigate the effect of dissolved divalent cations on the extraction of organic acids in coffee, magnesium and calcium chloride salts were added pre- and post-brew. Citric, malic, lactic and quinic acid were analyzed using gas chromatography - mass spectrometry and nuclear magnetic resonance techniques. At concentrations typically found in drinking water, the salts resulted in limited variation of the acid content, while ten-fold higher salt concentrations produced more pronounced variations. Comparisons between pre- and post-brew additions showed similar acid content in most cases, suggesting that extraction of acids proceeds independent of the water composition. Interactions taking place post-brew may, however, influence the perceived flavor. A scientific basis for water quality recommendations in the coffee industry is long overdue and this work provides experimental and analytical contributions to continued research.

Effect of dipotassium phosphate addition and heat on proteins and minerals in milk protein beverages

Our objective was to determine the effects of dipotassium phosphate (DKP) addition, heat treatments (no heat, high temperature, short time [HTST]: 72°C for 15 s, and direct steam injection UHT: 142°C for 2.3 s), and storage time on the soluble protein composition and mineral (P, Ca, K) concentration of the aqueous phase around casein micelles in 7.5% milk protein-based beverages made with liquid skim milk protein concentrate (MPC) and micellar casein concentrate (MCC). Milk protein concentrate was produced using a spiral wound polymeric membrane, and MCC was produced using a 0.1-µm ceramic membrane by filtration at 50°C. Two DKP concentrations were used (0% and 0.15% wt/wt) within each of the 3 heat treatments. All beverages had no other additives and ran through heat treatment without coagulation. Ultracentrifugation (2-h run at 4°C) supernatants of the beverages were collected at 1, 5, 8, 12, and 15-d storage at 4°C. Phosphorus, Ca, and K concentrations in the beverages and supernatants were measured using inductively coupled plasma spectrometry. Protein composition of supernatants was measured using Kjeldahl and sodium dodecyl sulfate-PAGE. Micellar casein concentrate and MPC beverages with 0.15% DKP had higher concentrations of supernatant protein, Ca, and P than beverages without DKP. Protein, Ca, and P concentrations were higher in MCC supernatant than in MPC supernatant when DKP was added, and these concentrations increased over storage time, especially when lower heat treatments (HTST or no heat treatment) had been applied. Dipotassium phosphate addition caused the dissociation of αS-, β-, and κ-casein, and casein proteolysis products out of the casein micelles, and DKP addition explained over 70% of the increase in supernatant protein, P, and Ca concentrations. Dipotassium phosphate could be removed from 7.5% of protein beverages made with fresh liquid MCC and MPC (containing a residual lactose concentration of 0.6% to 0.7% and the proportional amount of soluble milk minerals), as these beverages maintain heat-processing stability without DKP addition.

Effects of Different Thawing and Warming Processes on Human Milk Composition

The composition of human milk is influenced by storage and processing practices. The effects of thawing and warming practices on human milk composition remain poorly studied despite their prevalence in home, research, and donor milk bank settings. This review comprehensively examines the impact of different thawing and warming methods on nutritional and bioactive human milk components. While some components such as carbohydrates and minerals remain stable under most typical thawing and warming conditions, others, such as fat, immune proteins, bacterial and human cells, and peptide amine hormones, are sensitive to warming. This review has identified that the data on the effects of milk thawing and warming is limited and often contradictory. Given that numerous important components of milk are diminished during cold storage, it is important that thawing and warming practices do not lead to further loss of or alterations to beneficial milk components. Further work in this field will facilitate greater standardization of thawing methods among researchers and underpin recommendations for thawing and warming of expressed milk for parents.

Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk

Heat-induced interactions of calcium and protein in milk lead to undesirable changes in the milk, such as protein coagulation, which can be minimized through the addition of calcium-sequestering salts prior to heat treatment. Thus, the present study investigated the influence of 5 mM added trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) on the heat-induced (85 °C and 95 °C for 5 min) changes in physical, chemical, and structural properties of buffalo and bovine skim milk mixtures (0:100, 25:75, 50:50, 75:25, and 100:0). Significant changes in pH and calcium activity as a result of TSC or DSHP addition subsequently resulted in higher particle size and viscosity as well as non-sedimentable protein level. These changes are mostly observed during heat treatment at 95 °C and increased proportionally to the concentration of buffalo skim milk in the milk mixture. Significant changes were affected by TSC addition in the 75:25 buffalo:bovine milk blend and buffalo skim milk, but for other milk samples, TSC addition effected comparable changes with DSHP addition. Overall, the addition of TSC or DSHP before heat treatment of buffalo:bovine milk blends caused changes in milk properties that could reduce susceptibility of milk to coagulation.

Micelas de caseína: dos monômeros à estrutura supramolecular

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.

A 100-Year Review: Progress on the chemistry of milk and its components

Understanding the chemistry of milk and its components is critical to the production of consistent, high-quality dairy products as well as the development of new dairy ingredients. Over the past 100 yr we have gone from believing that milk has only 3 protein fractions to identifying all the major and minor types of milk proteins as well as discovering that they have genetic variants. The structure and physical properties of most of the milk proteins have been extensively studied. The structure of the casein micelle has been the subject of many studies, and the initial views on submicelles have given way to the current model of the micelle as being assembled as a result of the concerted action of several types of interactions (including hydrophobic and the formation of calcium phosphate nanoclusters). The benefits of this improved knowledge of the type and nature of casein interactions include better control of the cheesemaking process, more functional milk powders, development of new products such as cream liqueurs, and expanded food applications. Increasing knowledge of proteins and minerals was paralleled by developments in the analysis of milk fat and its synthesis together with greater knowledge of its packaging in the milk fat globule membrane. Advances in analytical techniques have been essential to the isolation and characterization of milk components. Milk testing has progressed from gross compositional analyses of the fat and total solids content to the rapid analysis of milk for a wide range of components for various purposes, such as diagnostic issues related to animal health. Up to the 1950s, research on dairy chemistry was mostly focused on topics such as protein fractionation, heat stability, acid-base buffering, freezing point, and the nature of the calcium phosphate present in milk. Between the 1950s and 1970s, there was a major focus on identifying all the main protein types, their sequences, variants, association behavior, and other physical properties. During the 1970s and 1980s, one of the major emphases in dairy research was on protein functionality and fractionation processes. The negative cloud over dairy fat has lifted recently due to multiple reviews and meta-analyses showing no association with chronic issues such as cardiovascular disease, but changing consumer misconceptions will take time. More recently, there has been a great deal of interest in the biological and nutritional components in milk and how these materials were uniquely designed by the cow to achieve this type of purpose.

In vitro Ca(2+)-dependent maturation of milk-clotting recombinant Epr: minor extracellular protease: from Bacillus licheniformis

The minor extracellular protease (Epr) is secreted into the culture medium during Bacillus licheniformis, strain USC13, stationary phase of growth. Whereas, B. subtilis Epr has been reported to be involved in swarming; the B. licheniformis protease is also involved in milk-clotting as shown by the curd forming ability of culture broths expressing this protein. The objectives of this study are the characterization of recombinant B. licheniformis Epr (minor extracellular protease) and the determination of its calcium-dependent activation process. In this work, we have cloned and expressed B. licheniformis Epr in Escherichia coli. We were also able to construct a tridimensional model for Epr based on its homology to Thermococcus kodakarensis pro-tk-subtilisin 2e1p, fervidolysin from Fervidobacterium pennivorans 1rv6, and B. lentus 1GCI subtilisin. Recombinant Epr was accumulated into inclusion bodies; after protein renaturation, Epr undergoes an in vitro calcium-dependent activation, similar to that described for tk protease. The recombinant Epr is capable of producing milk curds with the same clotting activity previously described for the native B. licheniformis Epr enzyme although further rheological and industrial studies should be carried out to confirm its real applicability. This work represents for the first time that Epr may be successfully expressed in a non-bacilli microorganism.

Calcium, phosphate and citrate in human milk at initiation of lactation

The onset of copious milk secretion (lactogenesis II) in women occurs between 1 and 3 d after birth, and during this period the composition of breast milk changes. During the first 5 d of lactation we measured the concentrations of total, diffusible and ionized Ca (Catot, Cad, Ca2+), diffusible phosphate (Pid), diffusible citrate (Citd) and lactose in the breast milk. On day 1 after birth the concentrations (mean +/- SEM) were Catot, 5.71 +/- 0.30 mM; Cad, 2.66 +/- 0.19 mM; Ca2+, 2.90 +/- 0.18 mM; Pid, 0.26 +/- 0.16 mM; Citd, 0.25 +/- 0.03 mM and lactose, 76 +/- 11 mM. Between day 1 and day 4 the concentration of Catot increased 1.7-fold to 9.56 +/- 0.39 mM, Cad increased 1.8-fold to 4.75 +/- 0.26 mM, Ca2+ decreased by 20% to 2.33 +/- 0.13 mM, Pid increased 6.6-fold to 1.69 +/- 0.11 mM, Citd increased 20-fold to 5.06 +/- 0.21 mM, and lactose increased 2.3-fold to 173 +/- 4 mM. A high correlation has been found between [Cad] and [Citd] in the milk of both ruminant and non-ruminant species, which show a wide range in concentrations of [Cad] and [Citd], and the data fit a simple physicochemical model of ion equilibria in the aqueous phase of milk. The results of the present study confirm the relationship between [Cad] and [Citd] in human milk, even during lactogenesis II when the composition of the milk is changing very rapidly.

Changes in milk pH and bicarbonate during 20 days of lactation in the guinea pig

Milk samples were obtained from lactating albino guinea pigs after 4 to 6 h of separation from their offspring. The samples were collected in 5-ml glass vials and capped immediately. They were transported rapidly to a pH-gas analyzer for measurements of pH, bicarbonate, base excess, and partial pressure of CO2. Eight guinea pigs were sampled daily for 20 d for a total of 160 observations. Analysis of variance indicated animal and day differences. Regression analyses over days revealed equations of best fit to be quadratic, although stepwise trends were observed in the data as well. The quadratic model for pH was Y(pH) = 6.996 - .057X + .002X2, where X was day of lactation (R2 = .54). The model for bicarbonate was Y (-HCO3 in milliequivalents per liter) = 8.896 - .659X + .0202X2 (R2 = .60). For base excess, the model was Y (in milliequivalents per liter) = -22.65 - 1.99X + .069X2 (R2 = .58). The model for partial pressure of CO2 was Y (millimeters of Hg) = 38.63 + 1.06X - .080X2 (R2 = .33). Decreases in pH and bicarbonate were parallel to changes in mammary epithelial cells of guinea pigs in which degeneration of mechanisms responsible for two important ingredients relating to milk volume occur. These have been identified previously as reductions in lactose and potassium. Synthesis of the enzyme carbonic anhydrase with its resultant bicarbonate production may be related in some way to these components of milk secretion.

Intraluminal chemistry of zinc in milks

The solubility of both free and low molecular weight ligand complexed calcium, magnesium, and zinc in skimmed human and bovine milks over intestinal luminal pH ranges (approximately 3-7) was measured using ultrafiltration techniques. Some of the experimental difficulties associated with the separation of labile metal ion ligand components from milks by ultrafiltration techniques are discussed. Experimental methods designed to minimize interferences in mineral ultrafiltrations from milks are outlined. Mineral solubilities in skimmed human and bovine milks are compared to data obtained in a previous study using milk models. The solubility of zinc in both skimmed bovine and bovine model milks is less than in human and human model milks at the higher pHs, characteristic of the luminal region where zinc absorption is thought to occur. The decrease in zinc solubility is caused by the coprecipitation of zinc with calcium phosphate, particularly in bovine milk samples. If solubility at the higher pHs is a requisite for zinc absorption then the enhanced bioavailability of zinc from human milk may be related to the detrimental element-compound interaction discussed in this study.

Effect of pH on the speciation and solubility of divalent metals in human and bovine milks

Computer models estimated the ligand speciation and solubility of calcium, magnesium, zinc, and copper over a pH range for low molecular weight fractions characteristic of either human or bovine milks. Above pH 4 calcium is the only metal predicted to precipitate. Most of the remaining soluble calcium, magnesium, and zinc should be complexed with citrate. The solubility of calcium, magnesium, and zinc in human and bovine milks was measured experimentally from pH 2 to 7. The solubility of all three metals decreased as the pH increased. Calcium and zinc were soluble over a narrower pH range in bovine milk than in human milk. Increasing the levels of either calcium or inorganic phosphate alone in decaseinated human milk did not affect the solubility of zinc, but when both calcium and inorganic phosphate were added at levels comparable to bovine milk the solubility of zinc decreased at the higher pH's. The decreased solubility of zinc in skimmed milks in pH's characteristic of the small intestine is likely due to coprecipitation of zinc with calcium phosphate--a reaction not predicted for milk systems from known chemical solubility product data.

Lactational performance of various mammalian species

Lactational performance varies widely among mammalian species. Lactation plays a variable role in the overall reproductive strategy. The fraction of total growth and development of the young contributed by lactation is minimal in such species as guinea pigs but is a very high proportion in some marsupials and primates. Although the overall daily capacity for transfer of energy for many species is rather constant at about 125 kcal/kg body weight.70, the proportions of nutritive constituents in milk differ greatly among species and vary during lactation.