1
|
Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111642] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
2
|
Robinson RC, Nielsen SD, Dallas DC, Barile D. Can cheese mites, maggots and molds enhance bioactivity? Peptidomic investigation of functional peptides in four traditional cheeses. Food Funct 2021; 12:633-645. [PMID: 33346308 DOI: 10.1039/d0fo02439b] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Aside from their amino acid content, dairy proteins are valuable for their ability to carry encrypted bioactive peptides whose activities are latent until released by digestive enzymes or endogenous enzymes within the food. Peptides can possess a wide variety of functionalities, such as antibacterial, antihypertensive, and antioxidative properties, as demonstrated by in vitro and in vivo studies. This phenomenon raises the question as to what impact various traditional cheese-making processes have on the formation of bioactive peptides in the resulting products. In this study, we have profiled the naturally-occurring peptides in two hard and two soft traditional cheeses and have identified their known bioactive sequences. While past studies have typically identified fewer than 100 peptide sequences in a single cheese, we have used modern instrumentation to identify between 2900 and 4700 sequences per cheese, an increase by a factor of about 50. We demonstrated substantial variations in proteolysis and peptide formation between the interior and rind of each cheese, which we ascribed to the differences in microbial composition between these regions. We identified a total of 111 bioactive sequences among the four cheeses, with the greatest number of sequences, 89, originating from Mimolette. The most common bioactivities identified were antimicrobial and inhibition of the angiotensin-converting enzyme. This work revealed that cheese proteolysis and the resulting peptidomes are more complex than originally thought in terms of the number of peptides released, variation in peptidome across sites within a single cheese, and variation in bioactive peptides among cheese-making techniques.
Collapse
Affiliation(s)
- Randall C Robinson
- Department of Food Science and Technology, University of California at Davis, One Shields Avenue, Davis, California 95616, USA.
| | | | | | | |
Collapse
|
3
|
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.
Collapse
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
| |
Collapse
|
4
|
Dallas DC, Guerrero A, Parker EA, Robinson RC, Gan J, German JB, Barile D, Lebrilla CB. Current peptidomics: applications, purification, identification, quantification, and functional analysis. Proteomics 2015; 15:1026-38. [PMID: 25429922 PMCID: PMC4371869 DOI: 10.1002/pmic.201400310] [Citation(s) in RCA: 146] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2014] [Revised: 10/08/2014] [Accepted: 11/24/2014] [Indexed: 12/28/2022]
Abstract
Peptidomics is an emerging field branching from proteomics that targets endogenously produced protein fragments. Endogenous peptides are often functional within the body-and can be both beneficial and detrimental. This review covers the use of peptidomics in understanding digestion, and identifying functional peptides and biomarkers. Various techniques for peptide and glycopeptide extraction, both at analytical and preparative scales, and available options for peptide detection with MS are discussed. Current algorithms for peptide sequence determination, and both analytical and computational techniques for quantification are compared. Techniques for statistical analysis, sequence mapping, enzyme prediction, and peptide function, and structure prediction are explored.
Collapse
Affiliation(s)
- David C. Dallas
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Andres Guerrero
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Evan A. Parker
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Randall C. Robinson
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Junai Gan
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - J. Bruce German
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Carlito B. Lebrilla
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA, USA
| |
Collapse
|
5
|
Bijl E, van Valenberg H, Sikkes S, Jumelet S, Sala G, Olieman K, van Hooijdonk T, Huppertz T. Chymosin-induced hydrolysis of caseins: Influence of degree of phosphorylation of alpha-s1-casein and genetic variants of beta-casein. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.07.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
6
|
Comparative proteomic analysis of casein and whey as prepared by chymosin-induced separation, isoelectric precipitation or ultracentrifugation. J DAIRY RES 2012; 79:451-8. [DOI: 10.1017/s0022029912000404] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Fractionation of bovine milk was performed using chymosin-induced separation, isoelectric precipitation or ultracentrifugation as separation techniques prior to gel-based proteomic analysis. This approach allowed for comparative display and identification of proteins partitioned into casein and whey, respectively. Initially, three different staining methods (silver staining, colloidal Coomassie Blue G-250 or fluorescent Flamingo Pink staining) for two-dimensional gel electrophoresis (2-DGE) analysis were compared for their suitability as staining agent, especially in relation to their suitability to reveal differences in the casein fractions. Fluorescent staining proved to be the most appropriate for this purpose, giving a high sensitivity, and using this staining method, characteristic 2-DGE fingerprints were obtained for each casein and whey fraction from each separation method. A number of protein spots in both casein and whey fractions varied with separation method and these spots were subsequently identified using tandem mass spectrometry (MS). In rennet casein, proteolytic fragmentation of caseins (αs1-, αs2,-, β- and κ-) was identified as a result of chymosin hydrolysis, whereas the 2-DGE profile of acid and ultracentrifuged casein was dominated by the presence of multiple isoforms of κ-caseins. Furthermore, casein remnants were identified in milk serum after ultracentrifugation. This study shows that gel-based proteomic analysis is suitable for characterisation of subtle variations in protein composition of milk fractions that occur as a consequence of different milk fractionation strategies.
Collapse
|
7
|
Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0076-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
8
|
Larsen LB, Wedholm-Pallas A, Lindmark-Månsson H, Andrén A. Different proteomic profiles of sweet whey and rennet casein obtained after preparation from raw versus heat-treated skimmed milk. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2010024] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
9
|
Farrell H, Malin E, Brown E, Mora-Gutierrez A. Review of the chemistry of αS2-casein and the generation of a homologous molecular model to explain its properties. J Dairy Sci 2009; 92:1338-53. [DOI: 10.3168/jds.2008-1711] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
10
|
Wedholm A, Møller H, Stensballe A, Lindmark-Månsson H, Karlsson A, Andersson R, Andrén A, Larsen L. Effect of Minor Milk Proteins in Chymosin Separated Whey and Casein Fractions on Cheese Yield as Determined by Proteomics and Multivariate Data Analysis. J Dairy Sci 2008; 91:3787-97. [DOI: 10.3168/jds.2008-1022] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
11
|
Sukla S, Bhattacharya TK, Venkatachalapathy RT, Kumar P, Sharma A. Cloning and characterization of alpha(s2)-casein gene of Riverine buffalo. ACTA ACUST UNITED AC 2007; 17:458-64. [PMID: 17381047 DOI: 10.1080/10425170600886474] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The present study was carried out to characterize the alpha(s2)-casein gene in Riverine buffalo. Total RNA was extracted from the mammary tissue of buffalo and alpha(s2)-casein cDNA were synthesized by RT-PCR, then cloned using pDRIVE-cloning vector and sequenced. The sequencing revealed that the size of alpha(s2)-casein was 669 bp with GC content of 41.11%. The gene encoded for 222 amino acid precursors and that it possessed 15 amino acids signal peptide. The similarity of buffalo alpha(s2)-casein mRNA sequence with that of cattle, sheep, goat, pig and camel were estimated as 97.9, 93.6, 93.4, 73.5 and 73.0%, respectively. In the phylogenetic trees, constructed from the data of the alpha(s2)-casein mRNA sequences as well as protein sequences, it has been observed that the cattle and buffalo were in the same group whereas sheep and goat formed another group. The camel and swine were placed in two separate groups.
Collapse
Affiliation(s)
- Soumi Sukla
- Animal Genetics Division, BBP Laboratory, Indian Veterinary Research Institute, Izatnagar, Bareilly, UP 243122, India
| | | | | | | | | |
Collapse
|
12
|
Cunsolo V, Muccilli V, Saletti R, Marletta D, Foti S. Detection and characterization by high-performance liquid chromatography and mass spectrometry of two truncated goat alphas2-caseins. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2006; 20:1061-70. [PMID: 16617471 DOI: 10.1002/rcm.2415] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The identification and characterization of truncated forms of goat alphas2-Cn variants A and E are reported. The two proteins, which have experimental Mr values of 24 183 and 24 227 Da, were detected as minor components in a goat milk sample from an autochthonous breed of southern Italy, 'Rossa Mediterranea', by reversed-phase high-performance liquid chromatography/electrospray ionization mass spectrometry (RP-HPLC/ESI-MS). Characterization of the amino acid sequences, performed by coupling trypsin digestion with matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS), RP-HPLC/ESI-MS and tandem mass spectrometry (MS/MS), demonstrated that the polypeptide chains correspond to the 1-204 sequence of mature alphas2-Cn variant A (component with Mr of 24 183 Da) and E (component with Mr of 24 227 Da), respectively. These components seem to be the product of a differential splicing of pre-messenger RNA during the translation process of the alphas2-Cn variants A and E.
Collapse
Affiliation(s)
- Vincenzo Cunsolo
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, Viale A. Doria 6, 95125 Catania, Italy
| | | | | | | | | |
Collapse
|
13
|
Rynne NM, Beresford TP, Kelly A, Guinee TP. Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2004.03.010] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
14
|
Farrell HM, Jimenez-Flores R, Bleck GT, Brown EM, Butler JE, Creamer LK, Hicks CL, Hollar CM, Ng-Kwai-Hang KF, Swaisgood HE. Nomenclature of the Proteins of Cows’ Milk—Sixth Revision. J Dairy Sci 2004; 87:1641-74. [PMID: 15453478 DOI: 10.3168/jds.s0022-0302(04)73319-6] [Citation(s) in RCA: 731] [Impact Index Per Article: 36.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
This report of the American Dairy Science Association Committee on the Nomenclature, Classification, and Methodology of Milk Proteins reviews changes in the nomenclature of milk proteins necessitated by recent advances of our knowledge of milk proteins. Identification of major caseins and whey proteins continues to be based upon their primary structures. Nomenclature of the immunoglobulins consistent with new international standards has been developed, and all bovine immunoglobulins have been characterized at the molecular level. Other significant findings related to nomenclature and protein methodology are elucidation of several new genetic variants of the major milk proteins, establishment by sequencing techniques and sequence alignment of the bovine caseins and whey proteins as the reference point for the nomenclature of all homologous milk proteins, completion of crystallographic studies for major whey proteins, and advances in the study of lactoferrin, allowing it to be added to the list of fully characterized milk proteins.
Collapse
Affiliation(s)
- H M Farrell
- US Department of Agriculture, Eastern Regional Research Center, Wyndmoor, PA 19038, USA.
| | | | | | | | | | | | | | | | | | | |
Collapse
|
15
|
|
16
|
|
17
|
Tauzin J, Miclo L, Roth S, Mollé D, Gaillard JL. Tryptic hydrolysis of bovine αS2-casein: identification and release kinetics of peptides. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(02)00127-9] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
18
|
|
19
|
Everett DW, Olson NF. Dynamic rheology of renneted milk gels containing fat globules stabilized with different surfactants. J Dairy Sci 2000; 83:1203-9. [PMID: 10877384 DOI: 10.3168/jds.s0022-0302(00)74985-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Anhydrous milk fat was emulsified with alpha s1-CN (casein), alpha s2-CN, beta-CN, kappa-CN, alpha-lactalbumin, beta-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH 7 buffer. The creams were mixed with skim milk to yield a fat content of 3.4% and the viscoelastic properties of the recombined milks clotted with chymosin were measured. Recombined milk containing globules coated with the more amphipathic and phosphorylated alpha s2-CN and beta-CN clotted faster but gel firmness increased more slowly and weaker gels were formed. Gel firmness increased more rapidly for milks containing globules coated with of alpha s1-CN and kappa-CN that possess more uniformly distributed hydrophobic domains.
Collapse
Affiliation(s)
- D W Everett
- Department of Food Science, University of Wisconsin, Madison 53706, USA
| | | |
Collapse
|
20
|
Sousa M, Malcata F. Proteolysis of Ovine and Caprine Caseins in Solution by Enzymatic Extracts from Flowers of Cynara cardunculus. Enzyme Microb Technol 1998. [DOI: 10.1016/s0141-0229(97)00173-7] [Citation(s) in RCA: 45] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
21
|
Herraiz T. Sample preparation and reversed phase-high performance liquid chromatography analysis of food-derived peptides. Anal Chim Acta 1997. [DOI: 10.1016/s0003-2670(97)00199-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
22
|
|
23
|
|
24
|
Gouldsworthy AM, Leaver J, Banks JM. Application of a mass spectrometry sequencing technique for identifying peptides present in Cheddar cheese. Int Dairy J 1996. [DOI: 10.1016/0958-6946(96)00008-8] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
25
|
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
| | | | | | | | | |
Collapse
|
26
|
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.
Collapse
Affiliation(s)
- T K Singh
- Department of Food Chemistry, University College, Cork, Irish Republic
| | | | | |
Collapse
|