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Huang Q, Miyaki N, Li Z, Takahashi Y, Ishizuka S, Hayakawa T, Wakamatsu JI, Kumura H. Supplementary effect of whey components on the monascin productivity of Monascus sp. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4234-4241. [PMID: 36732039 DOI: 10.1002/jsfa.12483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 01/31/2023] [Accepted: 02/03/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND Monascus sp. has been used in fermented foods for centuries. It can synthesize yellow, red, and orange pigments as secondary metabolites. Here, we focused on yellow pigment monascin, responsible for anti-inflammation and antidiabetic effects, and investigated whether whey could be a suitable substrate with or without rice powder for monascin production using M. purpureus AHU 9085, M. pilosus NBRC 4520 and M. ruber NBRC 32318. RESULTS The growth and monascin production of the three Monascus strains were dependent on three liquid media consisting of whey and/or rice. All strains showed the best growth in a rice and whey mixed medium, in which M. ruber NBRC 32318 exhibited the highest total monascin production. Subsequent investigation of the effects of whey components indicated that a mineral cocktail in whey was particularly effective in stimulating the monascin production efficiency of M. ruber NBRC 32318. However, this recipe exhibited less stimulation, or even inhibition, for M. pilosus NBRC 4520 and M. purpureus AHU 9085, respectively. In terms of total monascin production, rice with whey provided the highest amount due to growth promotion along with relatively high production efficiency. CONCLUSION The effect of whey on growth and monascin production was strongly dependent on the Monascus strains. Even a mineral cocktail in whey could regulate monascin productivity in a strain-specific manner. Further studies are needed to elucidate the mechanism behind the diverse responses by the minerals in the production of monascin from Monascus. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qingyun Huang
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Nodoka Miyaki
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Zongfei Li
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Yutaroh Takahashi
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Satoshi Ishizuka
- Laboratory of Nutritional Biochemistry, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Toru Hayakawa
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Jun-Ichi Wakamatsu
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Haruto Kumura
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
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2
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Review: The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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3
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Mbye M, Ayyash M, Abu-Jdayil B, Kamal-Eldin A. The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions. Front Nutr 2022; 9:868320. [PMID: 35520282 PMCID: PMC9062519 DOI: 10.3389/fnut.2022.868320] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 03/28/2022] [Indexed: 11/13/2022] Open
Abstract
Numerous people in African, Middle Asian, Middle Eastern, and Gulf Cooperation Council (GCC) countries highly value camel milk (CM) as it plays a vital role in their diet. The protein composition of CM as well as the structure of its casein micelles differs significantly from bovine milk (BM). Cheeses made from CM have a weak curd and soft texture compared to those made from BM. This review article presents and discusses the effect of milk protein composition, processing conditions (pasteurization and high-pressure treatment), and coagulants (camel chymosin, organic acids, plant proteases) on the quality of CM cheeses. CM cheese's weak texture is due to compositional characteristics of the milk, including low κ-casein-to-β-casein ratio (≈0.05 in CM vs. ≈0.33 in BM), large micelle size, different whey protein components, and higher proteolytic activity than BM. CM cheese texture can be improved by preheating the milk at low temperatures or by high pressure. Supplementing CM with calcium has shown inconsistent results on cheese texture, which may be due to interactions with other processing conditions. Despite their structure, CM cheeses are generally well liked in sensory studies.
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Affiliation(s)
- Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Basim Abu-Jdayil
- Department of Petroleum & Chemical Engineering, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
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4
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Sheng B, Nielsen SD, Glantz M, Paulsson M, Poulsen NA, Larsen LB. Effects of genetic variants and sialylation on in vitro digestibility of purified κ-casein. J Dairy Sci 2022; 105:2803-2814. [DOI: 10.3168/jds.2021-21289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 12/16/2021] [Indexed: 11/19/2022]
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5
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Sheng B, Nielsen SD, Poulsen NA, Larsen LB. Differential in vitro digestion rates in gastric phase of bovine milk with different κ-casein phenotypes. J Dairy Sci 2021; 104:10462-10472. [PMID: 34218908 DOI: 10.3168/jds.2020-20073] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Accepted: 05/18/2021] [Indexed: 11/19/2022]
Abstract
Casein (CN) micelles will coagulate in the stomach after ingestion, which is similar to the cheesemaking process. Although genetic variants of bovine proteins, especially κ-CN, have been confirmed to influence the coagulation properties of the CN micelle, its influence on milk digestibility has not been revealed yet. This study aimed to investigate how genetic variants, glycosylation degree of κ-CN, and CN micelle size influence digestion rates during in vitro gastrointestinal digestion. Three milk pools, representing κ-CN phenotypes of either AA, BB, or AB composition were prepared from milk of individual Danish Holstein cows representing these different genotypes. In vitro digestion of the 3 milk pools, AA, BB, or AB, was investigated by sodium dodecyl sulfate-PAGE, liquid chromatography-mass spectrometry, and degree of hydrolysis. The results showed that κ-CN AA milk had faster digestion rate in the gastric phase compared with BB and AB milks, whereas only small differences were apparent in the intestinal digestion phase. The results further documented that the milk pools representing κ-CN phenotypes BB and AB had comparable overall glycosylation degrees (50.9% and 50.0%, respectively) and higher than that of the AA milk pool (46.9%). Further, the AA milk pool was associated with larger CN micelles. These differences in CN micelle sizes and glycosylation degrees can be part of underlying explanations for the differential in vitro digestion rates observed between the AA, BB, and AB κ-CN milk pools.
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Affiliation(s)
- Bulei Sheng
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark.
| | - Søren D Nielsen
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark
| | - Nina A Poulsen
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark
| | - Lotte B Larsen
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark
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6
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Production of sialic acid rich glycopeptide from bovine κ-casein glycomacropeptide by hydrolyzing with papain. J DAIRY RES 2020; 87:364-367. [PMID: 32883391 DOI: 10.1017/s0022029920000783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Bovine κ-casein glycomacropeptide (GMP) is a sialic acid containing glycopeptide having many biological activities. The study described in this research communication was undertaken to determine whether sialic acid rich glycopeptide can be produced from GMP by proteinase treatment. A sample of GMP was hydrolyzed with papain, and the obtained hydrolysate was chromatographed on a column of diethylaminoethyl-Sephacel to obtain a glycopeptide fraction (GPF). This product accounted for average 48.1% dry weight of GMP or 81.1% total recovered sialic acid from GMP. The content of sialic acid (expressed as % dry weight) was 1.7 times higher in GPF (22.6) than in unhydrolyzed GMP (13.4). Major differences in amino acid composition between GPF and GMP were found in the contents (mol%) of: lysine (<1 and 4.5, respectively), serine (20.3 and 10.3, approximately twice higher in GPF), asparagine/aspartic acid and isoleucine. The contents of the last two amino acids were approximately twice lower in GPF. On gel filtration chromatography with Sephacryl S-100, GMP was eluted as a single peak with elution volume similar to that of dimeric β-lactoglobulin (36.6 kDa) whereas GPF was eluted in two peaks both with elution volumes greater than that of α-lactalbumin (14.2 kDa). These peak fractions containing high (fraction I) and low (fraction II) molecular size glycopeptides gave different sialic acid to peptide ratio, which was 1.7 times higher in fraction I than in fraction II. Results of size exclusion HPLC on Superdex-75 were consistent with those of gel filtlation chromatography. On cellulose acetate electrophoresis, the mobility of GPF relative to that of GMP as 1.0 was found to average 1.2, suggesting a higher negative charge density in GPF than in GMP. It was concluded that papain digestion of GMP is an efficient method to produce glycopeptide with high sialic acid content.
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7
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Bonfatti V, de Freitas DR, Lugo A, Vicario D, Carnier P. Effects of the detailed protein composition of milk on curd yield and composition measured by model micro-cheese curd making of individual milk samples. J Dairy Sci 2019; 102:7863-7873. [DOI: 10.3168/jds.2018-15743] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2018] [Accepted: 05/21/2019] [Indexed: 11/19/2022]
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8
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9
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Dziuba M, Darewicz M. Food Proteins as Precursors of Bioactive Peptides — Classification Into Families. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013208085933] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The Bioactive Peptides (BIOPEP) database developed at the Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn was used to determine the profiles of the potential biological activity of food proteins and to classify them into families. Proteins whose amino acid sequences contained fragments with a specified activity and which were a potential source of this activity were divided into families. Among the 44 biological activities of peptides included in the BIOPEP database, 23 were selected for analysis. The number of families was diversified. The largest families were composed of proteins — precursors of antihypertensive peptides and dipeptidyl aminopeptidase IV inhibitors as well as those activating ubiquitin-mediated proteolysis and opioid ones. Only a few proteins included in the database contained in their sequences fragments with the following activities: chemotactic, binding and transporting metals and metal ions, stimulating red blood cells synthesis, inducing contractions of smooth muscles, and hemolytic. Highly numerous families were divided into five sub-families according to the value of the frequency of occurrence of fragments exhibiting given activity (A parameter).
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Affiliation(s)
- M. Dziuba
- Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn Pl. Cieszyński 1, 10-726 Olsztyn, Poland,
| | - M. Darewicz
- Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn Pl. Cieszyński 1, 10-726 Olsztyn, Poland
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10
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Poulsen N, Jensen H, Larsen L. Factors influencing degree of glycosylation and phosphorylation of caseins in individual cow milk samples. J Dairy Sci 2016; 99:3325-3333. [DOI: 10.3168/jds.2015-10226] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Accepted: 01/25/2016] [Indexed: 11/19/2022]
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11
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Rasmussen MD, Larsen LB. Milking hygiene: new issues and opportunities from automatic milking. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2003.283] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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de Vries R, van Knegsel A, Johansson M, Lindmark-Månsson H, van Hooijdonk T, Holtenius K, Hettinga K. Effect of shortening or omitting the dry period of Holstein-Friesian cows on casein composition of milk. J Dairy Sci 2015; 98:8678-87. [DOI: 10.3168/jds.2015-9544] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2015] [Accepted: 08/21/2015] [Indexed: 11/19/2022]
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13
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Day L, Williams RPW, Otter D, Augustin MA. Casein polymorphism heterogeneity influences casein micelle size in milk of individual cows. J Dairy Sci 2015; 98:3633-44. [PMID: 25828659 DOI: 10.3168/jds.2014-9285] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Milk samples from individual cows producing small (148-155 nm) or large (177-222 nm) casein micelles were selected to investigate the relationship between the individual casein proteins, specifically κ- and β-casein phenotypes, and casein micelle size. Only κ-casein AA and β-casein A1A1, A1A2 and A2A2 phenotypes were found in the large casein micelle group. Among the small micelle group, both κ-casein and β-casein phenotypes were more diverse. κ-Casein AB was the dominant phenotype, and 3 combinations (AA, AB, and BB) were present in the small casein micelle group. A considerable mix of β-casein phenotypes was found, including B and I variants, which were only found in the small casein micelle group. The relative amount of κ-casein to total casein was significantly higher in the small micelle group, and the nonglycosylated and glycosylated κ-casein contents were higher in the milks with small casein micelles (primarily with κ-casein AB and BB variants) compared with the large micelle group. The ratio of glycosylated to nonglycosylated κ-casein was higher in the milks with small casein micelles compared with the milks with large casein micelles. This suggests that although the amount of κ-casein (both glycosylated and nonglycosylated) is associated with micelle size, an increased proportion of glycosylated κ-casein could be a more important and favorable factor for small micelle size. This suggests that the increased spatial requirement due to addition of the glycosyl group with increasing extent of glycosylation of κ-casein is one mechanism that controls casein micelle assembly and growth. In addition, increased electrostatic repulsion due to the sialyl residues on the glycosyl group could be a contributory factor.
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Affiliation(s)
- L Day
- CSIRO Food and Nutrition Flagship, 671 Sneydes Road, Werribee, VIC 3030, Australia; AgResearch Ltd. Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand.
| | - R P W Williams
- CSIRO Food and Nutrition Flagship, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - D Otter
- AgResearch Ltd. Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand
| | - M A Augustin
- CSIRO Food and Nutrition Flagship, 671 Sneydes Road, Werribee, VIC 3030, Australia
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14
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Broyard C, Gaucheron F. Modifications of structures and functions of caseins: a scientific and technological challenge. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0220-y] [Citation(s) in RCA: 162] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Jensen HB, Pedersen KS, Johansen LB, Poulsen NA, Bakman M, Chatterton DE, Larsen LB. Genetic variation and posttranslational modification of bovine κ-casein: Effects on caseino-macropeptide release during renneting. J Dairy Sci 2015; 98:747-58. [DOI: 10.3168/jds.2014-8678] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Accepted: 10/17/2014] [Indexed: 11/19/2022]
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16
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Selvaggi M, Laudadio V, Dario C, Tufarelli V. Investigating the genetic polymorphism of sheep milk proteins: a useful tool for dairy production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:3090-3099. [PMID: 24862201 DOI: 10.1002/jsfa.6750] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Revised: 05/15/2014] [Accepted: 05/18/2014] [Indexed: 06/03/2023]
Abstract
Sheep is the second most important dairy species after cow worldwide, and especially in the Mediterranean and Middle East regions. In some countries, the difficult environmental conditions require a peculiar adaptation and, in these contexts, sheep are able to provide higher quality protein than cattle. In the least-developed countries, the amount of dairy sheep and ovine milk production is progressively increasing. In order to improve dairy productions, in particular those with local connotations, it is necessary to obtain in-depth information regarding milk quality and rheological properties. The genetic polymorphisms of milk proteins are often associated with quantitative and qualitative parameters in milk and are potential candidate markers that should be included in breeding strategies similar to those already available for cattle. Due to the current and growing interest in this topic and considering the large amount of new information, the aim of this study was to review the literature on sheep milk protein polymorphisms with a particular emphasis on recent findings in order to give scientists useful support. Moreover, the effects of different protein variants on milk yield and composition are discussed.
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Affiliation(s)
- Maria Selvaggi
- Department DETO - Section of Veterinary Science and Animal Production, University of Bari 'Aldo Moro', 70010, Valenzano (BA), Italy
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17
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de Carvalho BMA, de Carvalho LM, dos Reis Coimbra JS, Minim LA, de Souza Barcellos E, da Silva Júnior WF, Detmann E, de Carvalho GGP. Rapid detection of whey in milk powder samples by spectrophotometric and multivariate calibration. Food Chem 2014; 174:1-7. [PMID: 25529644 DOI: 10.1016/j.foodchem.2014.11.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 10/30/2014] [Accepted: 11/01/2014] [Indexed: 11/18/2022]
Abstract
A rapid method for the detection and quantification of the adulteration of milk powder by the addition of whey was assessed by measuring glycomacropeptide protein using mid-infrared spectroscopy (MIR). Fluid milk samples were dried and then spiked with different concentrations of GMP and whey. Calibration models were developed using multivariate techniques, from spectral data. For the principal component analysis and discriminant analysis, excellent percentages of correct classification were achieved in accordance with the increase in the proportion of whey samples. For partial least squares regression analysis, the correlation coefficient (r) and root mean square error of prediction (RMSEP) in the best model were 0.9885 and 1.17, respectively. The rapid analysis, low cost monitoring and high throughput number of samples tested per unit time indicate that MIR spectroscopy may hold potential as a rapid and reliable method for detecting milk powder frauds using cheese whey.
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Affiliation(s)
- Bruna Mara Aparecida de Carvalho
- Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João Del Rei, Ouro Branco, MG 36420-000, Brazil.
| | | | | | - Luis Antônio Minim
- Department of Food Technology, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil
| | | | - Willer Ferreira da Silva Júnior
- Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João Del Rei, Ouro Branco, MG 36420-000, Brazil
| | - Edenio Detmann
- Department of Animal Science, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil
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18
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Bonfatti V, Chiarot G, Carnier P. Glycosylation of κ-casein: Genetic and nongenetic variation and effects on rennet coagulation properties of milk. J Dairy Sci 2014; 97:1961-9. [DOI: 10.3168/jds.2013-7418] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2013] [Accepted: 12/26/2013] [Indexed: 11/19/2022]
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19
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Burgardt V, Oliveira D, Evseev I, Coelho A, Haminiuk C, Waszczynskyj N. Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.05.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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O'Riordan N, Kane M, Joshi L, Hickey RM. Structural and functional characteristics of bovine milk protein glycosylation. Glycobiology 2014; 24:220-36. [PMID: 24398766 DOI: 10.1093/glycob/cwt162] [Citation(s) in RCA: 116] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Most secreted and cell membrane proteins in mammals are glycosylated. Many of these glycoproteins are also prevalent in milk and play key roles in the biomodulatory properties of milk and ultimately in determining milk's nutritional quality. Although a significant amount of information exists on the types and roles of free oligosaccharides in milk, very little is known about the glycans associated with milk glycoproteins, in particular, the biological properties that are linked to their presence. The main glycoproteins found in bovine milk are lactoferrin, the immunoglobulins, glycomacropeptide, a glycopeptide derived from κ-casein, and the glycoproteins of the milk fat globule membrane. Here, we review the glycoproteins present in bovine milk, the information currently available on their glycosylation and the biological significance of their oligosaccharide chains.
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Affiliation(s)
- Noelle O'Riordan
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
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21
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Major proteins in goat milk: an updated overview on genetic variability. Mol Biol Rep 2014; 41:1035-48. [DOI: 10.1007/s11033-013-2949-9] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Accepted: 12/20/2013] [Indexed: 11/25/2022]
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22
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Laparra J, Hernandez-Hernandez O, Moreno F, Sanz Y. Neoglycoconjugates of caseinomacropeptide and galactooligosaccharides modify adhesion of intestinal pathogens and inflammatory response(s) of intestinal (Caco-2) cells. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.10.034] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Bonfatti V, Gervaso M, Rostellato R, Coletta A, Carnier P. Protein composition affects variation in coagulation properties of buffalo milk. J Dairy Sci 2013; 96:4182-90. [DOI: 10.3168/jds.2012-6333] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2012] [Accepted: 03/03/2013] [Indexed: 11/19/2022]
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Mezzenga R, Fischer P. The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2013; 76:046601. [PMID: 23455715 DOI: 10.1088/0034-4885/76/4/046601] [Citation(s) in RCA: 240] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The aggregation of proteins is of fundamental relevance in a number of daily phenomena, as important and diverse as blood coagulation, medical diseases, or cooking an egg in the kitchen. Colloidal food systems, in particular, are examples that have great significance for protein aggregation, not only for their importance and implications, which touches on everyday life, but also because they allow the limits of the colloidal science analogy to be tested in a much broader window of conditions, such as pH, ionic strength, concentration and temperature. Thus, studying the aggregation and self-assembly of proteins in foods challenges our understanding of these complex systems from both the molecular and statistical physics perspectives. Last but not least, food offers a unique playground to study the aggregation of proteins in three, two and one dimensions, that is to say, in the bulk, at air/water and oil/water interfaces and in protein fibrillation phenomena. In this review we will tackle this very ambitious task in order to discuss the current understanding of protein aggregation in the framework of foods, which is possibly one of the broadest contexts, yet is of tremendous daily relevance.
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Affiliation(s)
- Raffaele Mezzenga
- ETH Zurich, Food and Soft Materials Science, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, LFO E23, 8092 Zürich, Switzerland.
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Uniacke-Lowe T, Chevalier F, Hem S, Fox PF, Mulvihill DM. Proteomic comparison of equine and bovine milks on renneting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:2839-2850. [PMID: 23414207 DOI: 10.1021/jf3045846] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Rennet-induced coagulation of bovine milk is a complex mechanism in which chymosin specifically hydrolyzes κ-casein, the protein responsible for the stability of the casein micelle. In equine milk, this mechanism is still unclear, and the protein targets of chymosin are unknown. To reveal the proteins involved, the rennetability of equine milk by calf chymosin was examined using gel-free and gel-based proteomic analysis and compared to bovine milk. RP-HPLC analysis of bovine and equine milks showed the release of several peptides following chymosin incubation. The hydrolyses of equine and bovine casein by chymosin were different, and the major peptides produced from equine milk were identified by mass spectrometry as fragments of β-casein. Using two-dimensional electrophoresis, equine β-casein was confirmed as the main target of calf chymosin over 24 h at 30 °C and pH 6.5. The gel-based analysis of equine milk discriminated between the different individual proteins and provided information on the range of isoforms of each protein as a result of post-translational modifications, as well as positively identified for the first time several isoforms of κ-casein. In comparison to bovine milk, κ-casein isoforms in equine milk were not involved in chymosin-induced coagulation. The intensity of equine β-casein spots decreased following chymosin addition, but at a slower rate than bovine κ-casein.
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Seo BY, Spengler B, Rompp A, Schober Y, Yoon YC, Park EJ. Effects of Unripened Cheese Supplements on Lipid and Antioxidant Status in Hypercholesterolemic SD Rats. ACTA ACUST UNITED AC 2012. [DOI: 10.3746/jkfn.2012.41.1.065] [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]
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Bonfatti V, Di Martino G, Carnier P. Effectiveness of mid-infrared spectroscopy for the prediction of detailed protein composition and contents of protein genetic variants of individual milk of Simmental cows. J Dairy Sci 2011; 94:5776-85. [DOI: 10.3168/jds.2011-4401] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2011] [Accepted: 09/05/2011] [Indexed: 11/19/2022]
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Hernandez-Hernandez O, Sanz ML, Kolida S, Rastall RA, Moreno FJ. In vitro fermentation by human gut bacteria of proteolytically digested caseinomacropeptide nonenzymatically glycosylated with prebiotic carbohydrates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11949-11955. [PMID: 22004447 DOI: 10.1021/jf203576g] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The in vitro fermentation selectivity of hydrolyzed caseinomacropeptide (CMP) glycosylated, via Maillard reaction (MR), with lactulose, galacto-oligosaccharides from lactose (GOSLa), and galacto-oligosaccharides from lactulose (GOSLu) was evaluated, using pH-controlled small-scale batch cultures at 37 °C under anaerobic conditions with human feces. After 10 and 24 h of fermentation, neoglyconjugates exerted a bifidogenic activity, similar to those of the corresponding prebiotic carbohydrates. No significant differences were found in Bacteroides , Lactobacillus - Enterococcus , Clostridium histolyticum subgroup, Atopobium and Clostridium coccoides - Eubacterium rectale populations. Concentrations of lactic acid and short-chain fatty acids (SCFA) produced during the fermentation of prebiotic carbohydrates were similar to those produced for their respective neoglycoconjugates at both fermentation times. These findings, joined with the functional properties attributed to CMP, could open up new applications of MR products involving prebiotics as novel multiple-functional ingredients with potential beneficial effects on human health.
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Darewicz M, Dziuba B, Minkiewicz P, Dziuba J. The Preventive Potential of Milk and Colostrum Proteins and Protein Fragments. FOOD REVIEWS INTERNATIONAL 2011. [DOI: 10.1080/87559129.2011.563396] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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The dynamics of heat gelation of casein glycomacropeptide – β-lactoglobulin mixtures as affected by interactions in the aqueous phase. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.11.016] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Hernandez-Hernandez O, Lebron-Aguilar R, Quintanilla-Lopez JE, Sanz ML, Moreno FJ. Development of a new method using HILIC-tandem mass spectrometry for the characterization of O-sialoglycopeptides from proteolytically digested caseinomacropeptide. Proteomics 2010; 10:3699-711. [DOI: 10.1002/pmic.201000156] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Fernando SF, Woonton BW. Quantitation of N-acetylneuraminic (sialic) acid in bovine glycomacropeptide (GMP). J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2009.12.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Madureira AR, Tavares T, Gomes AMP, Pintado ME, Malcata FX. Invited review: physiological properties of bioactive peptides obtained from whey proteins. J Dairy Sci 2010; 93:437-55. [PMID: 20105516 DOI: 10.3168/jds.2009-2566] [Citation(s) in RCA: 209] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2009] [Accepted: 09/18/2009] [Indexed: 01/11/2023]
Abstract
Processing of whey proteins yields several bioactive peptides that can trigger physiological effects in the human body: on the nervous system via their opiate and ileum-contracting activities; on the cardiovascular system via their antithrombotic and antihypertensive activities; on the immune system via their antimicrobial and antiviral activities; and on the nutrition system via their digestibility and hypocholesterolemic effects. The specific physiological effects, as well the mechanisms by which they are achieved and the stabilities of the peptides obtained from various whey fractions during their gastrointestinal route, are specifically discussed in this review.
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Affiliation(s)
- A R Madureira
- Centro de Biotecnologia e Quimica Fina (CBQF)/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal
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Taylor C, Woonton B. Quantity and carbohydrate content of glycomacropeptide fractions isolated from raw and heat-treated milk. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.06.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Martinez MJ, Sánchez CC, Patino JMR, Pilosof AM. Bulk and interfacial behaviour of caseinoglycomacropeptide (GMP). Colloids Surf B Biointerfaces 2009; 71:230-7. [DOI: 10.1016/j.colsurfb.2009.02.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2009] [Accepted: 02/10/2009] [Indexed: 10/21/2022]
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Laclair CE, Ney DM, MacLeod EL, Etzel MR. Purification and use of glycomacropeptide for nutritional management of phenylketonuria. J Food Sci 2009; 74:E199-206. [PMID: 19490325 PMCID: PMC3632067 DOI: 10.1111/j.1750-3841.2009.01134.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Individuals with phenylketonuria (PKU) cannot metabolize phenylalanine (Phe) and must adhere to a low-Phe diet in which most dietary protein is provided by a Phe-free amino acid formula. Glycomacropeptide (GMP) is the only naturally occurring protein that does not contain Phe, and is of interest as a source of protein for dietary management of PKU. However, commercially available GMP contains too much Phe from residual whey proteins and does not contain adequate levels of all the indispensable amino acids to provide a nutritionally complete protein. The aim of this study was to increase purity of GMP and develop a mass balance calculation for indispensable amino acid supplementation of GMP foods. Cation exchange chromatography, ultrafiltration/diafiltration, and lyophilization were used at the pilot plant scale to decrease Phe. Enough purified GMP (5 kg) was manufactured to provide 15 PKU subjects with a 4-d diet in which the majority of protein was from GMP foods. A mass balance was used to supplement GMP foods so that all indispensable amino acids met or exceeded the daily recommended intake. GMP foods were tested in a human clinical trial as a replacement for the traditional amino acid formula. Nutritionally complete GMP foods created with high purity GMP provide individuals with PKU with more options to manage PKU, which may lead to improved compliance and quality of life.
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Martinez MJ, Sánchez CC, Patino JMR, Pilosof AM. Interactions in the aqueous phase and adsorption at the air–water interface of caseinoglycomacropeptide (GMP) and β-lactoglobulin mixed systems. Colloids Surf B Biointerfaces 2009; 68:39-47. [DOI: 10.1016/j.colsurfb.2008.09.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2008] [Revised: 09/05/2008] [Accepted: 09/08/2008] [Indexed: 10/21/2022]
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Chen SY, Costa V, Azevedo M, Baig M, Malmakov N, Luikart G, Erhardt G, Beja-Pereira A. Short communication: new alleles of the bovine kappa-casein gene revealed by resequencing and haplotype inference analysis. J Dairy Sci 2008; 91:3682-6. [PMID: 18765626 DOI: 10.3168/jds.2008-1211] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
We tested the hypothesis that extensive undiscovered genetic diversity exists in important functional genes from domestic and wild cattle species (Bos spp.). We resequenced 483 bp of a key exon (exon IV) from the kappa (kappa)-casein gene (CSN3) for a panel of samples of domestic cattle from 8 countries and a close relative species, the gayal (Bos frontalis). Six single nucleotide polymorphisms were identified. Haplotype inference revealed 12 haplotypes, of which 8 were newly discovered. Among these 8 new haplotypes, 5 differed by one nonsynonymous mutation and 3 differed by one silent mutation from previously well-characterized CSN3 alleles. From those, one was shared by the gayal and Zebu, was different from CSN3*B at position Ile136Thr, and showed a close phylogenetic relationship with the banteng, gaur, and yak. The other 7 new haplotypes were detected in our panel of worldwide local cattle breeds but were absent from previously reported commercial breeds. These results support the hypothesis that genetic diversity at the coding region of CSN3 has been underestimated. This study also highlights how important it is to resequence functionally important genes in worldwide local cattle breeds, many of which are threatened by extinction or replacement by commercial breeds.
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Affiliation(s)
- S Y Chen
- Centro de Investigação em Biodiversidade e Recursos Genéticos (CIBIO), Universidade do Porto, Campus Agrário de Vairão, 4485-661 Vairão, Portugal
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Miguel M, Manso MA, López-Fandiño R, Alonso MJ, Salaices M. Vascular effects and antihypertensive properties of κ-casein macropeptide. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.04.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kuy S, Kelly VC, Smit AM, Palmer DJ, Cooper GJ. Proteomic analysis of whey and casein proteins in early milk from the marsupial Trichosurus vulpecula, the common brushtail possum. COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY D-GENOMICS & PROTEOMICS 2007; 2:112-20. [DOI: 10.1016/j.cbd.2007.01.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2006] [Revised: 01/17/2007] [Accepted: 01/20/2007] [Indexed: 10/23/2022]
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Nakano T, Ikawa N, Ozimek L. Detection of sialylated phosphorylated kappa-casein glycomacropeptide electrophoresed on polyacrylamide gels and cellulose acetate strips by the thiobarbituric acid and malachite green dye reactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:2714-26. [PMID: 17348671 DOI: 10.1021/jf062987f] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
A 64 amino acid residue sialylated phosphorylated glycomacropeptide (GMP) from bovine sweet whey can be detected as a Coomassie blue-staining peptide by electrophoresis on sodium dodecyl sulfate (SDS)-polyacrylamide gels. There is, however, limited information available concerning detection of GMP as a sialylated phosphorylated compound. Samples of GMP were electrophoresed on SDS-polyacrylamide gels or cellulose acetate strips (CAS). Immediately following electrophoresis, fractions obtained by cutting gels or strips were subjected to sialic acid determination by the thiobarbituric acid reaction and phosphorus determination by the malachite green dye reaction. Both determinations were found to be sensitive enough to detect approximately 20 and 40 microg of GMP in CAS and SDS gels, respectively. Further studies demonstrated that sialylated phosphorylated GMP can be detected on either SDS gels or CAS loaded with whey products or whey-added margarine residues.
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Affiliation(s)
- Takuo Nakano
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5.
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Thomä-Worringer C, Sørensen J, López-Fandiño R. Health effects and technological features of caseinomacropeptide. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2006.06.012] [Citation(s) in RCA: 154] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Mollé D, Léonil J. Quantitative determination of bovine κ-casein macropeptide in dairy products by Liquid chromatography/Electrospray coupled to mass spectrometry (LC-ESI/MS) and Liquid chromatography/Electrospray coupled to tamdem mass spectrometry (LC-ESI/MS/MS). Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.08.013] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Casal E, Corzo N, Moreno FJ, Olano A. Selective recovery of glycosylated caseinmacropeptide with chitosan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:1201-1204. [PMID: 15713041 DOI: 10.1021/jf040256e] [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 use of chitosan, a partially deacetylated chitin, to fractionate aqueous solutions of caseinmacropeptides (CMPs) was studied. The polycationic character of chitosan at acidic pH values allows the formation of complexes with negatively charged CMP molecules, inducing their flocculation. Glycosylated CMP (GMP) has higher affinity for chitosan than nonglycosylated forms (NGMP). The carboxylic groups in the carbohydrate moiety of the GMP increase the negative charge of the molecule and may play a role in the selective precipitation. At pH 5.0, 0.08 mg/mL of chitosan completely removed the GMP whereas 70% of NGMP remained in solution. As the pH increased, the amount of chitosan to ensure complete removal of GMP increased up to 0.19 and 0.34 mg/mL for pH 6.0 and 6.6, respectively.
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Affiliation(s)
- E Casal
- Instituto de Fermentaciones Industriales (C.S.I.C.), C/ Juan de la cierva 3, 28006 Madrid, Spain
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Nakano T, Ikawa N, Ozimek L. Use of epichlorohydrin-treated chitosan resin as an adsorbent to isolate kappa-casein glycomacropeptide from sweet whey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:7555-7560. [PMID: 15675803 DOI: 10.1021/jf049164f] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
This study was undertaken to develop a method to isolate glycomacropeptide (GMP), a bioactive compound, from sweet whey by using chitosan resins as anion exchangers. Shrimp shells were used to prepare two chitosan (polyglucosamine) resins, one with the primary amine (-NH(2)) (resin A) and the other with the secondary amine (-NH-) (resin B) as the major functional group. These resins were tested as adsorbents for the isolation of GMP from sweet whey, and the results obtained were compared with those obtained with commercial anion exchangers. The most important finding in this experiment was that the GMP binding capacity of resin A was much higher than that of resin B. Resin A may be the anion exchanger to be tested for industrial scale production of GMP. Amino acid analysis of the GMP-depleted whey fraction suggests that this product can replace sweet whey as an ingredient in various food products including infant formulas, bakery products, and beverages.
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Affiliation(s)
- Takuo Nakano
- Alberta Dairy Association Research Unit, Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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Manso MA, López-Fandiño R. κ-Casein Macropeptides from Cheese Whey: Physicochemical, Biological, Nutritional, and Technological Features for Possible Uses. FOOD REVIEWS INTERNATIONAL 2004. [DOI: 10.1081/fri-200033456] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Li EWY, Mine Y. Immunoenhancing effects of bovine glycomacropeptide and its derivatives on the proliferative response and phagocytic activities of human macrophagelike cells, U937. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:2704-2708. [PMID: 15113179 DOI: 10.1021/jf0355102] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The immunomodulatory effect of GMP and its derivates on the cell proliferative response of human macrophagelike cell, U937, and its effect on phagocytic activities via incorporation of fluorescence beads were studied. GMP was found to be a potent immunoenhancer at low concentrations, significantly enhancing the proliferation and phagocytic activities of U937. The modulatory function could be radically altered by enzymatic treatments. Pepsin digestion significantly enhanced the degree of cell proliferation and phagocytic activities, whereas trypsin had no significant effect. The immunoenhancing effects decreased significantly after sialidase treatment; however, more than 70% of activity was retained after treatment. GMP with different carbohydrate chains was shown to possess different modulatory capabilities. Sialic acid-rich GMP fractions showed an enhanced response. These findings indicate that both the carbohydrate chains compositions, including the terminal sialic acids and the polypeptide portions of GMP, are essential for the stimulatory effects of GMP on cell proliferation and phagocytic activities of U937.
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Affiliation(s)
- Esther W Y Li
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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