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Dacres H, Weihs F, Wang J, Anderson A, Trowell SC. Bioluminescence resonance energy transfer biosensor for measuring activity of a protease secreted by Pseudomonas fluorescens growing in milk. Anal Chim Acta 2023; 1270:341401. [PMID: 37311608 DOI: 10.1016/j.aca.2023.341401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 05/18/2023] [Accepted: 05/20/2023] [Indexed: 06/15/2023]
Abstract
Bacterial proteases are sporadic contributors to milk spoilage, reducing the quality of ultra-heat treated (UHT) milk and other dairy products. Current methods for measuring bacterial protease activity in milk are insensitive and too slow to be used in routine testing in dairy processing plants. We have designed a novel bioluminescence resonance energy transfer (BRET)-based biosensor to measure the activity of proteases secreted by bacteria in milk. The BRET-based biosensor is highly selective for bacterial protease activity compared with other proteases tested, notably including plasmin, which is abundant in milk. It incorporates a novel peptide linker that is selectively cleaved by P. fluorescens AprX proteases. The peptide linker is flanked by green fluorescent protein (GFP2) at the N-terminus and a variant Renilla luciferase (RLuc2) at the C-terminus. Complete cleavage of the linker by bacterial proteases from Pseudomonas fluorescens strain 65, leads to a 95% decrease in the BRET ratio. We applied an azocasein-based calibration method to the AprX biosensor using standard international enzyme activity units. In a 10-min assay, the detection limit for AprX protease activity in buffer was equivalent to 40 pg/mL (≈0.8 pM, 22 μU/mL) and 100 pg/mL (≈2pM, 54 μU/mL) in 50% (v/v) full fat milk. The EC50 values were 1.1 ± 0.3 ng/mL (87 μU/mL) and 6.8 ± 0.2 ng/mL (540 μU/mL), respectively. The biosensor was approximately 800x more sensitive than the established FITC-Casein method in a 2-h assay, the shortest feasible time for the latter method. The protease biosensor is sensitive and fast enough to be used in production settings. It is suitable for measuring bacterial protease activity in raw and processed milk, to inform efforts to mitigate the effects of heat-stable bacterial proteases and maximise the shelf-life of dairy products.
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Affiliation(s)
- H Dacres
- CSIRO Health & Biosecurity, Food Innovation Centre, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - F Weihs
- PPB Technology Pty Ltd, PO Box 265, Erindale Centre, ACT, 2903, Australia; CSIRO Health & Biosecurity, Canberra, ACT, 2601, Australia.
| | - J Wang
- CSIRO Health & Biosecurity, Canberra, ACT, 2601, Australia
| | - A Anderson
- CSIRO Health & Biosecurity, Canberra, ACT, 2601, Australia
| | - S C Trowell
- PPB Technology Pty Ltd, PO Box 265, Erindale Centre, ACT, 2903, Australia; CSIRO Health & Biosecurity, Canberra, ACT, 2601, Australia
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Gouseti O, Larsen ME, Amin A, Bakalis S, Petersen IL, Lametsch R, Jensen PE. Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review. Foods 2023; 12:2518. [PMID: 37444256 DOI: 10.3390/foods12132518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/13/2023] [Accepted: 06/14/2023] [Indexed: 07/15/2023] Open
Abstract
As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them.
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Affiliation(s)
- Ourania Gouseti
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Mads Emil Larsen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Ashwitha Amin
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Serafim Bakalis
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Rene Lametsch
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
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3
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Xia X, Arju G, Taivosalo A, Lints T, Kriščiunaite T, Vilu R, Corrigan BM, Gai N, Fenelon MA, Tobin JT, Kilcawley K, Kelly AL, McSweeney PL, Sheehan JJ. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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4
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Ozturkoglu-Budak S, Akal HC, Türkmen N. Use of kefir and buttermilk to produce an innovative quark cheese. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:74-84. [PMID: 33505053 PMCID: PMC7813949 DOI: 10.1007/s13197-020-04516-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/23/2020] [Accepted: 05/08/2020] [Indexed: 10/24/2022]
Abstract
Quark cheese is a fermented soft fresh cheese categorised under acid-rennet coagulated cheeses. In this study, alternative raw materials such as kefir and yayik buttermilk were used to produce Quark cheese in comparison with the cheese produced by the acidification of skim milk with mesophilic lactic culture. Samples were kept individually under 35 °C and 100 °C for coagulum formation. Obtained cheeses, were evaluated in terms of some physicochemical, microbiological and sensorial properties in addition to the volatile and peptide profiles. Quark produced from kefir and buttermilk was determined to have preferred properties directly affect the cheese characteristics.
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Affiliation(s)
- Sebnem Ozturkoglu-Budak
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey
| | - H. Ceren Akal
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey
| | - Nazlı Türkmen
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey
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Sánchez-Macías D, Hernández-Castellano L, Morales-delaNuez A, Herrera-Chávez B, Argüello A, Castro N. Somatic cells: A potential tool to accelerate low-fat goat cheese ripening. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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6
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Weihs F, Peh A, Dacres H. A red-shifted Bioluminescence Resonance Energy Transfer (BRET) biosensing system for rapid measurement of plasmin activity in human plasma. Anal Chim Acta 2019; 1102:99-108. [PMID: 32044001 DOI: 10.1016/j.aca.2019.12.044] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 11/20/2019] [Accepted: 12/16/2019] [Indexed: 01/29/2023]
Abstract
Proteases are key signalling molecules for many physiological processes and their dysregulation is implicated in the progression of a range of diseases. Sensitive methods to measure protease activities in complex biological samples are critical for rapid disease diagnoses. The proteolytic activity of plasmin reflects the fibrinolysis state of blood and its deregulation can indicate pathologies such as bleeding events. While Bioluminescence Resonance Energy Transfer (BRET) is a powerful and sensitive method for the detection of protease activity, the commonly applied blue-shifted BRET2 system, consisting of the Renilla luciferase Rluc2 and the large-stokes shift fluorescent protein GFP2, suffers from light absorption and light scattering in human plasma samples. To address this challenge, we developed a red-shifted BRET-based plasmin sensor by substituting BRET2 with the BRET6 system. BRET6 is composed of the red-shifted RLuc8.6 luciferase linked to the red light emitting fluorescent protein TurboFP635. The BRET6 biosensor exhibited 3-fold less light absorption in plasma samples compared to the BRET2 sensor leading to an up to a 5-fold increase in sensitivity for plasmin detection in plasma. The limits of detection for plasmin were determined to be 11.90 nM in 7.5% (v/v) plasma with a 10 min assay which enables biologically relevant plasmin activities of thrombolytic therapies to be detected. While a colorigenic plasmin activity assay achieved a similar detection limit of 10.91 nM in 7.5% (v/v) human plasma, it required a 2 h incubation period. The BRET6 sensor described here is faster and more specific than the colorigenic assay as it did not respond to unspiked human plasma samples.
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Affiliation(s)
- Felix Weihs
- CSIRO, Food Innovation Centre, 671 Sneydes Road, Werribee, VIC, 3030, Australia.
| | - Alex Peh
- CSIRO, Black Mountain Laboratories, Clunies Ross Street, ACTON, Canberra, ACT, 2601, Australia; Universiti Putra Malaysia, Malaysia
| | - Helen Dacres
- CSIRO, Food Innovation Centre, 671 Sneydes Road, Werribee, VIC, 3030, Australia
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Taivosalo A, Kriščiunaite T, Seiman A, Part N, Stulova I, Vilu R. Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese. J Dairy Sci 2017; 101:944-967. [PMID: 29174156 DOI: 10.3168/jds.2017-12944] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Accepted: 09/03/2017] [Indexed: 11/19/2022]
Abstract
We applied capillary electrophoresis, liquid chromatography coupled with tandem mass-spectrometry (MS/MS), and ultra-performance liquid chromatography to determine the composition of water-insoluble and water-soluble proteinaceous fractions of the cheese and to study in detail the degradation of caseins during 8 mo of ripening of Estonian high-temperature cooked hard cheese Old Saare. The application of high-resolution and high-accuracy MS/MS enabled identification of more than 3,000 small peptides, representing a fairly full casein peptidome containing peptides of 4 to 25 AA in length: 1,049 from β-casein (CN), 944 from αS1-CN, 813 from αS2-CN, and 234 from κ-CN. The majority of β-CN- and αS1-CN-derived peptides originated from the N-terminal parts of the molecule, f6-93 and f1-124, respectively; peptides from αS2-CN arose predominantly from the C-terminal end f100-162. At the beginning of ripening, we found a relatively high amount of peptides originating from the glycomacropeptide part of κ-CN, whereas peptides from para-κ-CN prevailed during the later stages of ripening of the cheese. The cleavage patterns of β-CN, αS2-CN, as well as αS1-CN, showed that primary proteolysis was started mainly by plasmin, although a low proteolytic activity of chymosin was also evident. Based on the analysis of cleavage sites, we observed a significant participation of proteolytic enzymes, including amino- and carboxypeptidases, of both mesophilic and thermophilic starter bacteria in further hydrolysis of oligopeptides during the ripening. Several new phosphopeptides were detected in the result of MS/MS data analysis. The profiles of the estimated concentrations of phosphopeptides revealed that those originating from β-CN and αS1-CN accumulated during cheese maturation. In contrast, we did not notice any generation of phosphopeptides from the highly phosphorylated part of αS2-CN, f25-80, presumably due to the inaccessibility of this region to the action of plasmin and chymosin. The analysis of cleavage sites and the combination of principal component and clustering analyses provided a characterization of the complex dynamics of formation and degradation of peptides during cheese maturation. We made an attempt to obtain a comprehensive picture of proteolysis during Old Saare cheese ripening on the basis of the detailed peptidomic data, including also the less abundant peptides determined by MS/MS, and complemented by the data on intact caseins and free AA and reported the results in the paper.
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Affiliation(s)
- A Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - T Kriščiunaite
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - A Seiman
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - N Part
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - I Stulova
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - R Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
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O'Connell A, Kelly AL, Tobin J, Ruegg PL, Gleeson D. The effect of storage conditions on the composition and functional properties of blended bulk tank milk. J Dairy Sci 2016; 100:991-1003. [PMID: 27988127 DOI: 10.3168/jds.2016-11314] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Accepted: 10/21/2016] [Indexed: 11/19/2022]
Abstract
The objective of this study was to investigate the effects of storage temperature and duration on the composition and functional properties of bulk tank milk when fresh milk was added to the bulk tank twice daily. The bulk tank milk temperature was set at each of 3 temperatures (2, 4, and 6°C) in each of 3 tanks on 2 occasions during two 6-wk periods. Period 1 was undertaken in August and September when all cows were in mid lactation, and period 2 was undertaken in October and November when all cows were in late lactation. Bulk tank milk stored at the 3 temperatures was sampled at 24-h intervals during storage periods of 0 to 96 h. Compositional parameters were measured for all bulk tank milk samples, including gross composition and quantification of nitrogen compounds, casein fractions, free amino acids, and Ca and P contents. The somatic cell count, heat stability, titratable acidity, and rennetability of bulk tank milk samples were also assessed. Almost all parameters differed between mid and late lactation; however, the interaction between lactation, storage temperature, and storage duration was significant for only 3 parameters: protein content and concentrations of free cysteic acid and free glutamic acid. The interaction between storage temperature and storage time was not significant for any parameter measured, and temperature had no effect on any parameter except lysine: lysine content was higher at 6°C than at 2°C. During 96 h of storage, the concentrations of some free amino acids (glutamic acid, lysine, and arginine) increased, which may indicate proteolytic activity during storage. Between 0 and 96 h, minimal deterioration was observed in functional properties (rennet coagulation time, curd firmness, and heat stability), which was most likely due to the dissociation of β-casein from the casein micelle, which can be reversed upon pasteurization. Thus, this study suggests that blended milk can be stored for up to 96 h at temperatures between 2°C and 6°C with little effect on its composition or functional properties.
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Affiliation(s)
- A O'Connell
- Teagasc, Livestock Systems Research Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland; Department of Dairy Science, University of Wisconsin-Madison, Madison 53706
| | - A L Kelly
- Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - J Tobin
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - P L Ruegg
- Department of Dairy Science, University of Wisconsin-Madison, Madison 53706
| | - D Gleeson
- Teagasc, Livestock Systems Research Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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9
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Wang A, Duncan SE, Knowlton KF, Ray WK, Dietrich AM. Milk protein composition and stability changes affected by iron in water sources. J Dairy Sci 2016; 99:4206-4219. [DOI: 10.3168/jds.2015-10481] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Accepted: 02/26/2016] [Indexed: 12/12/2022]
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10
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Haque N, Singh M, Hossain S. PA-PG-PL System in Dairy Animals and its Significance: A Review. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/ijds.2015.95.106] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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Rauh VM, Johansen LB, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6852-60. [PMID: 24964203 DOI: 10.1021/jf502088u] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Plasmin, the major indigenous protease in milk, is linked to quality defects in dairy products. The specificity of plasmin on caseins has previously been studied using purified caseins and in the indigenous peptide profile of milk. We investigated the specificity and proteolytic pathway of plasmin in directly heated UHT milk (>150 °C for <0.2 s) during 14 weeks of storage at 20 °C in relation to age gelation and bitter peptides. Sixty-six peptides from αS- and β-caseins could be attributed to plasmin activity during the storage period, of which 23 were potentially bitter. Plasmin exhibited the highest affinity for the hydrophilic regions in the caseins that most probably were exposed to the serum phase and the least affinity for hydrophobic or phosphorylated regions. The proteolytic pattern observed suggests that plasmin destabilizes the casein micelle by hydrolyzing casein-casein and casein-calcium phosphate interaction sites, which may subsequently cause age gelation in UHT milk.
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Affiliation(s)
- Valentin M Rauh
- Arla Foods Strategic Innovation Centre , Rørdrumvej 2, DK-8220 Brabrand, Denmark
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12
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Baum F, Fedorova M, Ebner J, Hoffmann R, Pischetsrieder M. Analysis of the Endogenous Peptide Profile of Milk: Identification of 248 Mainly Casein-Derived Peptides. J Proteome Res 2013; 12:5447-62. [DOI: 10.1021/pr4003273] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Florian Baum
- Department
of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, University of Erlangen-Nuremberg, Schuhstrasse 19, 91052 Erlangen, Germany
| | - Maria Fedorova
- Center
for Biotechnology and Biomedicine, Universität Leipzig, Deutscher Platz
5, 04103 Leipzig, Germany
| | - Jennifer Ebner
- Department
of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, University of Erlangen-Nuremberg, Schuhstrasse 19, 91052 Erlangen, Germany
| | - Ralf Hoffmann
- Center
for Biotechnology and Biomedicine, Universität Leipzig, Deutscher Platz
5, 04103 Leipzig, Germany
| | - Monika Pischetsrieder
- Department
of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, University of Erlangen-Nuremberg, Schuhstrasse 19, 91052 Erlangen, Germany
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13
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Cecchinato A. Survival analysis as a statistical methodology for analyzing factors that affect milk coagulation time in Holstein-Friesian and Brown Swiss cows. J Dairy Sci 2013; 96:5556-64. [DOI: 10.3168/jds.2013-6720] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2013] [Accepted: 05/23/2013] [Indexed: 11/19/2022]
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14
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Pinto G, Caira S, Nicolai MA, Mauriello R, Cuollo M, Pirisi A, Piredda G, Chianese L, Addeo F. Proteolysis and partial dephosphorylation of casein are affected by high somatic cell counts in sheep milk. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.05.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Lee KB, Shin YK, Baick SC. Effect of Sodium Caseinate Hydrolysates on Angiotensin-I Converting Enzyme Inhibition Activity. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.5.652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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16
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Cecchinato A, Penasa M, De Marchi M, Gallo L, Bittante G, Carnier P. Genetic parameters of coagulation properties, milk yield, quality, and acidity estimated using coagulating and noncoagulating milk information in Brown Swiss and Holstein-Friesian cows. J Dairy Sci 2011; 94:4205-13. [DOI: 10.3168/jds.2010-3913] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2010] [Accepted: 04/15/2011] [Indexed: 11/19/2022]
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Nagpal R, Behare P, Rana R, Kumar A, Kumar M, Arora S, Morotta F, Jain S, Yadav H. Bioactive peptides derived from milk proteins and their health beneficial potentials: an update. Food Funct 2010; 2:18-27. [PMID: 21773582 DOI: 10.1039/c0fo00016g] [Citation(s) in RCA: 171] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
It has been well recognized that dietary proteins provide a rich source of biologically active peptides. Today, milk proteins are considered the most important source of bioactive peptides and an increasing number of bioactive peptides have been identified in milk protein hydrolysates and fermented dairy products. Bioactive peptides derived from milk proteins offer a promising approach for the promotion of health by means of a tailored diet and provide interesting opportunities to the dairy industry for expansion of its field of operation. The potential health benefits of milk protein-derived peptides have been a subject of growing commercial interest in the context of health-promoting functional foods. Hence, these peptides are being incorporated in the form of ingredients in functional and novel foods, dietary supplements and even pharmaceuticals with the purpose of delivering specific health benefits.
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Affiliation(s)
- Ravinder Nagpal
- Department of Biotechnology, JMIT Institute of Engineering and Technology, Radaur 135133, Haryana, India
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19
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Bajaj MS, Ogueli GI, Kumar Y, Vadivel K, Lawson G, Shanker S, Schmidt AE, Bajaj SP. Engineering kunitz domain 1 (KD1) of human tissue factor pathway inhibitor-2 to selectively inhibit fibrinolysis: properties of KD1-L17R variant. J Biol Chem 2010; 286:4329-40. [PMID: 21115497 DOI: 10.1074/jbc.m110.191163] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
Tissue factor pathway inhibitor-2 (TFPI-2) inhibits factor XIa, plasma kallikrein, and factor VIIa/tissue factor; accordingly, it has been proposed for use as an anticoagulant. Full-length TFPI-2 or its isolated first Kunitz domain (KD1) also inhibits plasmin; therefore, it has been proposed for use as an antifibrinolytic agent. However, the anticoagulant properties of TFPI-2 or KD1 would diminish its antifibrinolytic function. In this study, structure-based investigations and analysis of the serine protease profiles revealed that coagulation enzymes prefer a hydrophobic residue at the P2' position in their substrates/inhibitors, whereas plasmin prefers a positively charged arginine residue at the corresponding position in its substrates/inhibitors. Based upon this observation, we changed the P2' residue Leu-17 in KD1 to Arg (KD1-L17R) and compared its inhibitory properties with wild-type KD1 (KD1-WT). Both WT and KD1-L17R were expressed in Escherichia coli, folded, and purified to homogeneity. N-terminal sequences and mass spectra confirmed proper expression of KD1-WT and KD1-L17R. Compared with KD1-WT, the KD1-L17R did not inhibit factor XIa, plasma kallikrein, or factor VIIa/tissue factor. Furthermore, KD1-L17R inhibited plasmin with ∼6-fold increased affinity and effectively prevented plasma clot fibrinolysis induced by tissue plasminogen activator. Similarly, in a mouse liver laceration bleeding model, KD1-L17R was ∼8-fold more effective than KD1-WT in preventing blood loss. Importantly, in this bleeding model, KD1-L17R was equally or more effective than aprotinin or tranexamic acid, which have been used as antifibrinolytic agents to prevent blood loss during major surgery/trauma. Furthermore, as compared with aprotinin, renal toxicity was not observed with KD1-L17R.
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Affiliation(s)
- Madhu S Bajaj
- Department of Medicine, Division of Pulmonary and Critical Care Medicine, David Geffen School of Medicine, UCLA, Los Angeles, California 90095, USA
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Yoon YC, An SI, Jeong AR, Han SE, Kim MH, Lee CK. Characteristics of Whey Protein (WPC-30) Hydrolysate from Cheese Whey. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2010. [DOI: 10.5187/jast.2010.52.5.435] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Dalsgaard T, Heegaard C, Larsen L. Plasmin Digestion of Photooxidized Milk Proteins. J Dairy Sci 2008; 91:2175-83. [DOI: 10.3168/jds.2007-0843] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Meltretter J, Schmidt A, Humeny A, Becker CM, Pischetsrieder M. Analysis of the peptide profile of milk and its changes during thermal treatment and storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2899-906. [PMID: 18419126 DOI: 10.1021/jf073479o] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
In this study a new method was developed for analysis of the low molecular weight protein fraction of milk, allowing a simple and fast overview of the peptide profile of various milk samples. For this purpose, immobilized metal affinity chromatography (IMAC) was coupled with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). By this technique, two major peptides in milk could be identified as fragments of alpha-s1-casein. During heat treatment of raw milk, five new peptides were generated, the origin of which could be assigned to the casein fraction. Storage experiments with extended shelf life milk at 4 degrees C did not show any changes in the peptide profile, whereas in ultra high temperature milk stored at room temperature, one peptide increased significantly, which was identified as the N-terminus of alpha-s1-casein. The peptide was assumed to be formed in an enzymatic reaction, which was confirmed in a storage experiment with sterilized milk. Analyses of different commercially available milk samples confirmed the results obtained with the heated and stored milk. Furthermore, differences in the peptide profiles of the samples, probably due to different cow breeds or lactation stages, were observed. These results establish IMAC prior to MALDI-TOF-MS as a valid tool for the rapid analysis of the peptide profile of milk.
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Affiliation(s)
- Jasmin Meltretter
- Department of Chemistry and Pharmacy, Emil-Fischer-Center, University of Erlangen-Nuremberg, Schuhstrasse 19, 91052 Erlangen, Germany.
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Gaucher I, Mollé D, Gagnaire V, Gaucheron F. Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.04.007] [Citation(s) in RCA: 84] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Boutrou R, Kerriou L, Gassi JY. Contribution of Geotrichum candidum to the proteolysis of soft cheese. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.07.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Silanikove N, Merin U, Leitner G. Physiological role of indigenous milk enzymes: An overview of an evolving picture. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.08.015] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Albenzio M, Caroprese M, Santillo A, Marino R, Taibi L, Sevi A. Effects of Somatic Cell Count and Stage of Lactation on the Plasmin Activity and Cheese-Making Properties of Ewe Milk. J Dairy Sci 2004; 87:533-42. [PMID: 15202636 DOI: 10.3168/jds.s0022-0302(04)73194-x] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The experiment was conducted from March to July 2002 using 5 intensively managed flocks of Southern Italy. In each flock, 2 groups of 50 ewes were created. The groups were designated LSCC (low somatic cell count [SCC]) when their milk SCC was lower than 500,000/mL and HSCC (high SCC) when their milk SCC was higher than 1,000,000/mL. Bulk milk and whey samples were analyzed for fat, total protein, lactose, casein, and whey protein contents. Renneting properties of milk were also determined. Moisture, NaCl, and nitrogen fractions were determined in fresh cheese curds. In addition, plasmin (PL) and plasminogen (PG) activities in milk and cheese were monitored. The proteolytic activity of plasmin by urea-polyacrylamide gel electrophoresis and the white blood cell (WBC) differentials were determined. The HSCC resulted in higher pH values in milk and in higher moisture and lower fat contents in fresh cheese curds. Moreover, a lower recovery of fat and whey proteins was obtained from the HSCC than from the LSCC raw milk. The crude protein and casein contents were higher in the HSCC than in the LSCC curds during early and midlactation; an opposite trend was observed in late lactation. Plasmin and PG activities underwent more marked fluctuations in the LSCC than in the HSCC curds through lactation. The results of this experiment demonstrate that the PL activity in ewe milk is markedly influenced by the SCC, although SCC is not the only parameter for predicting PL and PG evolution in ewe milk. The LSCC milk resulted in a higher proteolytic potential of Canestrato pugliese cheese curds.
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Affiliation(s)
- M Albenzio
- Dipartimento PRIME, Università di Foggia, Italy.
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Sforza S, Galaverna G, Dossena A, Marchelli R, Neviani E, Pinelli C. Study of the oligopeptide fraction in Grana Padano and Parmigiano-Reggiano cheeses by liquid chromatography electrospray ionization mass spectrometry. EUROPEAN JOURNAL OF MASS SPECTROMETRY (CHICHESTER, ENGLAND) 2004; 10:421-427. [PMID: 15187301 DOI: 10.1255/ejms.603] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The oligopeptide fractions of Grana Padano and Parmigiano Reggiano cheese samples, at various stages of ageing (6, 12, 18 and 24 months), were analysed by means of high-performance liquid chromatography coupled to electrospray ionisation mass spectrometry (ESI-MS). The main oligopeptides (< 5000 Da) present in the samples were extracted by using an originally developed method which allowed good enrichment of the oligopeptide fractions and identified according to their molecular weights. The casein sequences compatible with the found molecular weights were determined and the exact oligopeptide sequences were identified by using the fragmentation peaks originated by in-source collisionally-induced dissociation (CID). The ESI-MS method reported here allowed the sequence identification of oligopeptides very quickly with a single liquid chromatography-mass spectrometry run. Oligopeptides were also semi-quantified by comparison with a suitable internal standard (the dipeptide phenylalanyl-phenylalanine, Phe-Phe). This methodology demonstrated that, as far as the main oligopeptides are concerned, Grana Padano and Parmigiano Reggiano presented very similar composition. Anyway, the evolution of the fractions during ageing time was characteristically distinct among the two cheeses: in Grana Padano cheeses most of the oligopeptides reached a maximum at 12 months of ageing and then decreased, whereas in Parmigiano Reggiano cheeses the oligopeptide amounts were usually lower and had a less regular trend. The reason for this different behaviour may be ascribed to the different production techniques.
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Affiliation(s)
- Stefano Sforza
- Department of Organic and Industrial Chemistry, University of Parma, Parco Area delle Scienze 17/a, I-43100, Parma, Italy.
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31
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Egito A, Girardet JM, Poirson C, Mollé D, Humbert G, Miclo L, Gaillard JL. Action of plasmin on equine β-casein. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(03)00104-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Srinivasan M, Lucey JA. Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels. J Dairy Sci 2002; 85:1070-8. [PMID: 12086040 DOI: 10.3168/jds.s0022-0302(02)74167-2] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Elevated plasmin enzyme activity has been suggested as a likely cause of impaired functional properties that occur in milk from cows either in their late-lactational period or that are experiencing mastitis. However, there are conflicting reports on the impact of plasmin on rennet coagulation properties of milk. The effects of added plasmin on the rheological properties, at small and large deformation, of rennet-induced gels were investigated. The microstructure of rennet-induced gels was studied, using confocal scanning laser microscopy. Porcine plasmin was added to reconstituted milk, and samples were incubated at 37 degrees C for between 0.5 to 8 h. The hydrolysis reaction was terminated using soybean trypsin inhibitor. The extent of degradation of caseins was determined with SDS-PAGE. The extent of breakdown of alpha(s)- and beta-caseins increased with incubation time with plasmin. Storage modulus of rennet gels decreased linearly with increasing degradation of caseins. There was an increase in the loss tangent parameter of the gels with increasing casein degradation, indicating a more liquid-like gel character. Gelation time decreased until approximately 3 h of incubation with plasmin (when the amounts of intact alpha(s)- and beta-caseins were approximately 46 and 50%, respectively); thereafter, gelation time increased considerably. Yield stress of rennet-induced gels decreased with increasing casein breakdown. When the level of casein hydrolysis was high (<40% of intact caseins), the microstructure of rennet-induced gels was drastically altered. Even when there were low levels of casein hydrolysis, the rheological properties of rennet gels were altered, which could have negative impacts on cheese yield and texture.
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Affiliation(s)
- M Srinivasan
- Department of Food Science, University of Wisconsin, Madison 53706, USA
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ARYANA KAYANUSHJ, HAQUE ZAHURU. MICROSTRUCTURE OF JARLSBERG TYPE AND EDAM CHEESES AS INFLUENCED BY MATURATION. J FOOD QUALITY 2001. [DOI: 10.1111/j.1745-4557.2001.tb00613.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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34
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How can the peptides produced from Emmental cheese give some insights on the structural features of the paracasein matrix? Int Dairy J 2001. [DOI: 10.1016/s0958-6946(01)00072-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Léonil J, Gagnaire V, Mollé D, Pezennec S, Bouhallab S. Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides. J Chromatogr A 2000; 881:1-21. [PMID: 10905689 DOI: 10.1016/s0021-9673(00)00071-6] [Citation(s) in RCA: 81] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The following review describes the development of mass spectrometry off-line and on-line coupled with liquid chromatography to the analysis of food proteins. It includes the significant results recently obtained in the field of milk, egg and cereal proteins. This paper also outlines the research carried out in the area of food protein hydrolysates, which are important components in foodstuffs due to their functional properties. Liquid chromatography and mass spectrometry have been particularly used for the characterization of food peptides and especially in dairy products.
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Affiliation(s)
- J Léonil
- INRA Laboratoire de Recherches de Technologie Laitière, Rennes, France.
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38
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Considine T, Healy Á, Kelly A, McSweeney P. Proteolytic specificity of elastase on bovine αs1-casein. Food Chem 2000. [DOI: 10.1016/s0308-8146(99)00217-4] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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39
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40
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Malin EL, Brown EM. Molecular modelling of conformational changes in solvated αs1-casein peptides. Int Dairy J 1999. [DOI: 10.1016/s0958-6946(99)00062-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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Coker CJ, Creamer LK, Burr RG, Hill JP. The hydrolysis of the αs1-casein A, B and C variants by plasmin and chymosin. Int Dairy J 1999. [DOI: 10.1016/s0958-6946(99)00092-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Michaelidou A, Alichanidis E, Urlaub H, Polychroniadou A, Zerfiridis GK. Isolation and identification of some major water-soluble peptides in Feta cheese. J Dairy Sci 1998; 81:3109-16. [PMID: 9891258 DOI: 10.3168/jds.s0022-0302(98)75875-8] [Citation(s) in RCA: 48] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Peptides were isolated from the water-soluble fraction of Feta cheese by reversed-phase HPLC in three successive steps. Peptide sequencing was performed by automatic Edman degradation. Most of the peptides originated from alpha s1-casein (CN), especially from the N-terminal half of the molecule. Two peptides originated from the C-terminal domain of beta-CN. Only one peptide, which was rich in histidine, originated from kappa-CN. beta-Lactoglobulin and alpha-lactalbumin were also identified in the water extract of Feta cheese. The origin of most of these peptides could be explained on the basis of known specificities of chymosin and lactococcal cell-wall proteinases.
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Lane CN, Fox PF, Johnston DE, McSweeney PL. Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(97)00041-1] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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44
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Exterkate FA, Lagerwerf FM, Haverkamp J, van Schalkwijk S. The selectivity of chymosin action on αs1- and β-caseins in solution is modulated in cheese. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(96)00047-7] [Citation(s) in RCA: 47] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Fox PF, Wallace JM, Morgan S, Lynch CM, Niland EJ, Tobin J. Acceleration of cheese ripening. Antonie Van Leeuwenhoek 1996; 70:271-97. [PMID: 8879411 DOI: 10.1007/bf00395937] [Citation(s) in RCA: 123] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd through the action of numerous enzymes derived from the cheese milk, the coagulant, starter and non-starter bacteria. Ripening is a slow and consequently an expensive process that is not fully predictable or controllable. Consequently, there are economic and possibly technological incentives to accelerate ripening. The principal methods by which this may be achieved are: an elevated ripening temperature, modified starters, exogenous enzymes and cheese slurries. The advantages, limitations, technical feasibility and commercial potential of these methods are discussed and compared.
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Affiliation(s)
- P F Fox
- Department of Food Chemistry, University College, Cork, Ireland
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47
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48
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LUCEY JOHN. Cheesemaking from grass based seasonal milk and problems associated with late-lactation milk. INT J DAIRY TECHNOL 1996. [DOI: 10.1111/j.1471-0307.1996.tb02491.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Fox PF, O'Connor TP, McSweeney PL, Guinee TP, O'Brien NM. Cheese: physical, biochemical, and nutritional aspects. ADVANCES IN FOOD AND NUTRITION RESEARCH 1996; 39:163-328. [PMID: 8794552 DOI: 10.1016/s1043-4526(08)60075-3] [Citation(s) in RCA: 116] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- P F Fox
- Department of Food Chemistry, University College, Cork, Ireland
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50
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Singh TK, Fox PF, Healy A. Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction. J DAIRY RES 1995; 62:629-40. [PMID: 8568032 DOI: 10.1017/s0022029900031368] [Citation(s) in RCA: 62] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
The water-soluble extract of Cheddar cheese was fractionated by diafiltration using 10 kDa cut-off membranes. Peptides were isolated from the diafiltrate retentate by chromatography on DEAE-cellulose with a linear NaCl gradient in 50 mM-Tris-HCl. pH 8.6, and reversed-phase HPLC or electroblotting from urea-PAGE gels. Peptides were identified by determining N-terminal amino acid sequences and mass spectrometry. Most (45) of the total 51 peptides identified in the diafiltrate retentate originated from beta-casein, especially from a short region in the N-terminal half of the molecule. Only six peptides originated from alpha s1-casein; beta-lactoglobulin was also identified in the retentate. The origin of most of these peptides could be explained on the basis of known specificities of lactococcal cell envelope proteinases.
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Affiliation(s)
- T K Singh
- Department of Food Chemistry, University College, Cork, Irish Republic
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