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Gebhardt R, Hohn C, Asaduzzaman M. Stabilizing interactions of casein microparticles after a thermal post-treatment. Food Chem 2024; 450:139369. [PMID: 38653051 DOI: 10.1016/j.foodchem.2024.139369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/25/2024]
Abstract
Casein microparticles from milk are important carrier materials for bioactive substances with stability and swelling properties that can be influenced by heat treatment. Microparticles produced by depletion flocculation and film drying remain stable in acidic media but swell and disintegrate under slightly alkaline conditions. Heat treatment after formation can stabilize the microparticles via a disulfide bridge network and newly formed hydrophobic contacts. Temperatures >60 °C are required so that denatured whey protein initiate formation of disulfide bridges via thiol exchange reactions. The particles then swell in a two-step process and exhibit an overshooting effect. If formation of disulphide bridges is prevented during heat treatment by adding N-methylmaleimide, overshooting swelling disappears and microparticles continue to expand instead. The analysis with parallel system dynamics models is based on the swelling of uncross-linked caseins, which is limited by the expansion capacity of cross-linked caseins.
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Affiliation(s)
- Ronald Gebhardt
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany.
| | - Calvin Hohn
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany
| | - Md Asaduzzaman
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany
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2
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Romero-Trejo D, Aguiñiga-Sanchez I, Ledesma-Martínez E, Weiss-Steider B, Sierra-Mondragón E, Santiago-Osorio E. Anti-cancer potential of casein and its derivatives: novel strategies for cancer treatment. Med Oncol 2024; 41:200. [PMID: 38990440 PMCID: PMC11239739 DOI: 10.1007/s12032-024-02403-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Accepted: 05/02/2024] [Indexed: 07/12/2024]
Abstract
Cancer is one of the leading causes of death worldwide, with over 10 million fatalities annually. While tumors can be surgically removed and treated with chemotherapy, radiotherapy, immunotherapy, hormonal therapy, or combined therapies, current treatments often result in toxic side effects in normal tissue. Therefore, researchers are actively seeking ways to selectively eliminate cancerous cells, minimizing the toxic side effects in normal tissue. Caseins and its derivatives have shown promising anti-cancer potential, demonstrating antitumor and cytotoxic effects on cells from various tumor types without causing harm to normal cells. Collectively, these data reveals advancements in the study of caseins and their derivative peptides, particularly providing a comprehensive understanding of the molecular mechanism of action in cancer therapy. These mechanisms occur through various signaling pathways, including (i) the increase of interferon-associated STAT1 signaling, (ii) the suppression of stemness-related markers such as CD44, (iii) the attenuation of the STAT3/HIF1-α signaling, (iv) the down-expression of uPAR and PAI-1, (v) the loss of mitochondrial membrane potential and reduced intracellular ATP production, (vi) the increase of caspase-3 activity, and (vii) the suppression of TLR4/NF-кB signaling. Therefore, we conclude that casein could be an effective adjuvant for cancer treatment.
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Affiliation(s)
- Daniel Romero-Trejo
- Hematopoiesis and Leukemia Laboratory, Research Unit on Cell Differentiation and Cancer, Faculty of High Studies Zaragoza, National Autonomous University of Mexico, 09230, Mexico City, Mexico
| | - Itzen Aguiñiga-Sanchez
- Hematopoiesis and Leukemia Laboratory, Research Unit on Cell Differentiation and Cancer, Faculty of High Studies Zaragoza, National Autonomous University of Mexico, 09230, Mexico City, Mexico
- Department of Biomedical Sciences, School of Medicine, Faculty of High Studies Zaragoza, National Autonomous University of Mexico, 56410, Mexico City, Mexico
| | - Edgar Ledesma-Martínez
- Hematopoiesis and Leukemia Laboratory, Research Unit on Cell Differentiation and Cancer, Faculty of High Studies Zaragoza, National Autonomous University of Mexico, 09230, Mexico City, Mexico
| | - Benny Weiss-Steider
- Hematopoiesis and Leukemia Laboratory, Research Unit on Cell Differentiation and Cancer, Faculty of High Studies Zaragoza, National Autonomous University of Mexico, 09230, Mexico City, Mexico
| | - Edith Sierra-Mondragón
- Department of Physiology, Biophysics, and Neurosciences, Center for Research and Advanced Studies of the National Polytechnic Institute, 07360, Mexico City, DF, Mexico
| | - Edelmiro Santiago-Osorio
- Hematopoiesis and Leukemia Laboratory, Research Unit on Cell Differentiation and Cancer, Faculty of High Studies Zaragoza, National Autonomous University of Mexico, 09230, Mexico City, Mexico.
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3
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Zheng Z, Lu H, Lin Y, Shui L, Jin M, Jiang Z. Exploring the effect of high pressure in the denaturation of casein micelles by in-situ SERS. Food Chem 2024; 442:138359. [PMID: 38219564 DOI: 10.1016/j.foodchem.2024.138359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 12/29/2023] [Accepted: 01/02/2024] [Indexed: 01/16/2024]
Abstract
To investigate the structural changes of casein in response to the pressurization process under varying pressure levels, this study carried out both ex-situ and in-situ high-pressure experiments. In the in-situ experiments, the surface-enhanced Raman scattering (SERS) technique was combined with a diamond anvil cell (DAC). The high-pressure experiments indicated that significant dissociation of casein occurred at 200 MPa. Over the range of 0-302 MPa, casein exhibited both dissociation and aggregation behaviors. However, casein tended towards aggregation at pressures of 302-486 MPa, with a further increase observed beyond 486 MPa.
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Affiliation(s)
- Zhenhong Zheng
- College of Food Science, South China Agricultural University, Guangzhou 510640, China
| | - Han Lu
- International Academy of Optoelectronics at Zhaoqing, South China Normal University, Zhaoqing 526238, China; School of Information and Optoelectronic Science and Engineering, South China Normal University, Guangzhou 510006, China
| | - Yingfeng Lin
- College of Food Science, South China Agricultural University, Guangzhou 510640, China
| | - Lingling Shui
- School of Information and Optoelectronic Science and Engineering, South China Normal University, Guangzhou 510006, China
| | - Mingliang Jin
- International Academy of Optoelectronics at Zhaoqing, South China Normal University, Zhaoqing 526238, China.
| | - Zhuo Jiang
- College of Food Science, South China Agricultural University, Guangzhou 510640, China.
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4
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van Eijnatten EJM, Roelofs JJM, Camps G, Huppertz T, Lambers TT, Smeets PAM. Gastric coagulation and postprandial amino acid absorption of milk is affected by mineral composition: a randomized crossover trial. Food Funct 2024; 15:3098-3107. [PMID: 38416477 DOI: 10.1039/d3fo04063a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
Background: In vitro studies suggest that casein coagulation of milk is influenced by its mineral composition, and may therefore affect the dynamics of protein digestion, gastric emptying and appearance of amino acids (AA) in the blood, but this remains to be confirmed in vivo. Objective: This study aimed to compare gastrointestinal digestion between two milks with the same total calcium content but different casein mineralization (CM). Design: Fifteen males (age 30.9 ± 13.8 years, BMI 22.5 ± 2.2 kg m-2) participated in this randomized cross-over study with two treatments. Participants underwent gastric magnetic resonance imaging (MRI) scans at the baseline and every 10 min up to 90 min after consumption of 600 ml milk with low or high CM. Blood samples were taken at the baseline and up to 5 hours postprandially. Primary outcomes were postprandial plasma AA concentrations and gastric emptying rate. Secondary outcomes were postprandial glucose and insulin levels, gastric coagulation as estimated by image texture metrics, and appetite ratings. Results: Gastric content volume over time was similar for both treatments. However, gastric content image analysis suggested that the liquid fraction emptied quicker in the high CM milk, while the coagulum emptied slower. Relative to high CM, low CM showed earlier appearance of AAs that are more dominant in casein, such as proline (MD 4.18 μmol L-1, 95% CI [2.38-5.98], p < 0.001), while there was no difference in appearance of AAs that are more dominant in whey protein, such as leucine. The image texture metrics homogeneity and busyness differed significantly between treatments (MD 0.007, 95% CI [0.001, 0.012], p = 0.022; MD 0.005, 95% CI [0.001, 0.010], p = 0.012) likely because of a reduced coagulation in the low CM milk. Conclusions: Mineral composition of milk can influence postprandial serum AA kinetics, likely due to differences in coagulation dynamics. The clinical trial registry number is NL8959 (https://clinicaltrials.gov).
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Affiliation(s)
- Elise J M van Eijnatten
- Division of Human Nutrition and Health, Wageningen University, Stippeneng 4, 6708 PB Wageningen, The Netherlands.
| | - Julia J M Roelofs
- Division of Human Nutrition and Health, Wageningen University, Stippeneng 4, 6708 PB Wageningen, The Netherlands.
| | - Guido Camps
- Division of Human Nutrition and Health, Wageningen University, Stippeneng 4, 6708 PB Wageningen, The Netherlands.
| | - Thom Huppertz
- Food Quality and Design group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands
| | - Tim T Lambers
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands
| | - Paul A M Smeets
- Division of Human Nutrition and Health, Wageningen University, Stippeneng 4, 6708 PB Wageningen, The Netherlands.
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5
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Li C, Chen L, McClements DJ, Peng X, Xu Z, Meng M, Ji H, Qiu C, Long J, Jin Z. Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37486163 DOI: 10.1080/10408398.2023.2237126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/25/2023]
Abstract
Polyphenols have a variety of physiological activities, including antioxidant, antimicrobial, and anti-inflammatory properties. However, their applications are often limited because due to the instability of polyphenols. Encapsulation technologies can be employed to overcome these problems and increase the utilization of polyphenols. In this article, the utilization of protein-based nanoparticles for encapsulating polyphenols is reviewed due to their good biocompatibility, biodegradability, and functional attributes. Initially, the various kinds of animal and plant proteins available for forming protein nanoparticles are discussed, as well as the fabrication methods that can be used to assemble these nanoparticles. The molecular interaction mechanisms between proteins and polyphenols are then summarized. Applications of protein-based nanoparticles for encapsulating polyphenols are then discussed, including as nutrient delivery systems, in food packaging materials, and in the creation of functional foods. Finally, areas where further research is need on the development, characterization, and application of protein-based polyphenol-loaded nanoparticles are highlighted.
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Affiliation(s)
- Cuicui Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Licheng Detection & Certification Group Co., Ltd, Zhongshan, China
| | - Hangyan Ji
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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6
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Runthala A, Mbye M, Ayyash M, Xu Y, Kamal-Eldin A. Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk. Molecules 2023; 28:molecules28052023. [PMID: 36903269 PMCID: PMC10004547 DOI: 10.3390/molecules28052023] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/10/2023] [Accepted: 02/11/2023] [Indexed: 02/24/2023] Open
Abstract
The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss the key features that maintain the structures of the protein sequences in four selected animal species: cow, camel, human, and African elephant. The primary sequences of these proteins and their posttranslational modifications (phosphorylation and glycosylation) that determine their secondary structures have distinctively evolved in these different animal species, leading to differences in their structural, functional, and nutritional properties. The variability in the structures of milk caseins influence the properties of their dairy products, such as cheese and yogurt, as well as their digestibility and allergic properties. Such differences are beneficial to the development of different functionally improved casein molecules with variable biological and industrial utilities.
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Affiliation(s)
- Ashish Runthala
- Department of Biotechnology, Koneru Lakshmaiah Education Foundation, Vijayawada 522302, India
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
| | - Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Yajun Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100871, China
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Zayed Bin Sultan Center for Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
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7
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Liao M, Chen F, Hu X, Liao X, Miao S, Ma L, Ji J. Controlled gastrointestinal digestion of micellar casein loaded anthocyanins: The chelating and complexing effect of dextran sulfate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107863] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Petrova SY, Khlgatian SV, Emelyanova OY, Pishchulina LA, Berzhets VM. Structure And Biological Functions Of Milk Caseins. RUSSIAN OPEN MEDICAL JOURNAL 2022. [DOI: 10.15275/rusomj.2022.0209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Caseins, which are contained in milk, play a significant role in the development of clinical symptoms of allergic reactions in adults and children. To date, the properties of caseins have been studied, their primary structure has been identified. However, despite available scientific reviews and original articles, an issue of the structural organization of milk casein micelles and their biological functions is still very controversial. In this regard, the proposed review is relevant, since it most fully reflects current information about various types of caseins, their physicochemical and immunobiological properties, and analyzes in detail the existing theories on the structural organization of casein micelles. Of particular interest in our review are the data on the comparative analysis of the structure and properties of caseins in both human breast milk and cow’s milk, as well as the section dealing with the allergenic activity of cow’s milk caseins and their cross-reactivity with milk proteins of other mammalian species. The objective of this review is to summarize current data on the structure and properties of casein proteins, and to determine their role in the formation of sensitization to dairy products.
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9
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Petrova SY, Khlgatian SV, Emel’yanova OY, Pishulina LA, Berzhets VM. Current Data about Milk Caseins. RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY 2022. [DOI: 10.1134/s1068162022020170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Bisutti V, Pegolo S, Giannuzzi D, Mota L, Vanzin A, Toscano A, Trevisi E, Ajmone Marsan P, Brasca M, Cecchinato A. The β-casein (CSN2) A2 allelic variant alters milk protein profile and slightly worsens coagulation properties in Holstein cows. J Dairy Sci 2022; 105:3794-3809. [DOI: 10.3168/jds.2021-21537] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Accepted: 01/14/2022] [Indexed: 01/11/2023]
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11
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12
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13
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Chen C, Zhong Q, Chen Z. The improved aqueous solubility, bioaccessibility, and cellular uptake of quercetin following pH‐driven encapsulation in whey protein isolate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chao Chen
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 Jiangsu China
- Department of Food Science The University of Tennessee Knoxville TN USA
| | - Qixin Zhong
- Department of Food Science The University of Tennessee Knoxville TN USA
| | - Zhengxing Chen
- National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Lihu Road 1800 Wuxi 214122 China
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14
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Yang T, Liu D, Zhou P. Temperature-dependent dissociation of human micellar β-casein: Implications of its phosphorylation degrees and casein micelle structures. Food Chem 2021; 376:131935. [PMID: 34968916 DOI: 10.1016/j.foodchem.2021.131935] [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] [Received: 06/19/2021] [Revised: 12/04/2021] [Accepted: 12/20/2021] [Indexed: 01/14/2023]
Abstract
Temperature-dependent dissociation of human micellar β-casein regarding its phosphorylation degrees and micelle structures were studied. Human milk was fractionated at 25 °C into soluble (S-25 °C) and micellar (M-25 °C) fractions, and the latter was fractionated at 4 °C into soluble (S-4 °C) and micellar (M-4 °C) fractions. β-casein ratios among S-25 °C, S-4 °C and M-4 °C were 19%, 59% and 22%. β-casein isoforms were predominated by 0-P, 1-P and 2-P in S-25 °C, by 0-P, 1-P, 2-P and 4-P in S-4 °C, and by 0-P in M-4 °C. For micelles remained after dissociation of β-casein and calcium, the size increased, molar mass decreased, morphologies were maintained, and internal protein inhomogeneities disappeared, compared with micelles in M-25 °C. β-casein isoforms with lower phosphorylation degrees may form a frame mainly through hydrophobic interactions, attached with more highly phosphorylated isoforms and colloidal calcium phosphate via calcium bridges for forming human micelle.
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Affiliation(s)
- Tingting Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Dasong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
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15
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Nakagawa H, Appavou MS, Wuttke J, Zamponi M, Holderer O, Schrader TE, Richter D, Doster W. Nanosecond structural dynamics of intrinsically disordered β-casein micelles by neutron spectroscopy. Biophys J 2021; 120:5408-5420. [PMID: 34717964 PMCID: PMC8715185 DOI: 10.1016/j.bpj.2021.10.032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 09/17/2021] [Accepted: 10/13/2021] [Indexed: 10/20/2022] Open
Abstract
β-casein undergoes a reversible endothermic self-association, forming protein micelles of limited size. In its functional state, a single β-casein monomer is unfolded, which creates a high structural flexibility, which is supposed to play a major role in preventing the precipitation of calcium phosphate particles. We characterize the structural flexibility in terms of nanosecond molecular motions, depending on the temperature by quasielastic neutron scattering. Our major questions are: Does the self-association reduce the chain flexibility? How does the dynamic spectrum of disordered caseins differ from a compactly globular protein? How does the dynamic spectrum of β-casein in solution differ from that of a protein in hydrated powder states? We report on two relaxation processes on a nanosecond and a sub-nanosecond timescale for β-casein in solution. Both processes are analyzed by Brownian oscillator model, by which the spring constant can be defined in the isotropic parabolic potential. The slower process, which is analyzed by neutron spin echo, seems a characteristic feature of the unfolded structure. It requires bulk solvent and is not seen in hydrated protein powders. The faster process, which is analyzed by neutron backscattering, has a smaller amplitude and requires hydration water, which is also observed with folded proteins in the hydrated state. The self-association had no significant influence on internal relaxation, and thus, a β-casein protein monomer flexibility is preserved in the micelle. We derive spring constants of the faster and slower motions of β-caseins in solution and compared them with those of some proteins in various states (folded or hydrated powder).
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Affiliation(s)
- Hiroshi Nakagawa
- Materials Sciences Research Center, Japan Atomic Energy Agency, Tokai, Ibaraki, Japan; Forschungszentrum Jülich, Jülich Centre for Neutron Science at Heinz Maier-Leibnitz Zentrum, Garching, Germany; J-PARC Center, Japan Atomic Energy Agency, Tokai, Ibaraki, Japan.
| | - Marie-Sousai Appavou
- Forschungszentrum Jülich, Jülich Centre for Neutron Science at Heinz Maier-Leibnitz Zentrum, Garching, Germany
| | - Joachim Wuttke
- Forschungszentrum Jülich, Jülich Centre for Neutron Science at Heinz Maier-Leibnitz Zentrum, Garching, Germany
| | - Michaela Zamponi
- Forschungszentrum Jülich, Jülich Centre for Neutron Science at Heinz Maier-Leibnitz Zentrum, Garching, Germany
| | - Olaf Holderer
- Forschungszentrum Jülich, Jülich Centre for Neutron Science at Heinz Maier-Leibnitz Zentrum, Garching, Germany
| | - Tobias E Schrader
- Forschungszentrum Jülich, Jülich Centre for Neutron Science at Heinz Maier-Leibnitz Zentrum, Garching, Germany
| | - Dieter Richter
- Forschungszentrum Jülich, Jülich Centre for Neutron Science at Heinz Maier-Leibnitz Zentrum, Garching, Germany
| | - Wolfgang Doster
- Technische Universität München, Physik-Department, Garching, Germany
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16
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Sadiq U, Gill H, Chandrapala J. Casein Micelles as an Emerging Delivery System for Bioactive Food Components. Foods 2021; 10:foods10081965. [PMID: 34441743 PMCID: PMC8392355 DOI: 10.3390/foods10081965] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/18/2021] [Accepted: 08/20/2021] [Indexed: 12/18/2022] Open
Abstract
Bioactive food components have potential health benefits but are highly susceptible for degradation under adverse conditions such as light, pH, temperature and oxygen. Furthermore, they are known to have poor solubilities, low stabilities and low bioavailabilities in the gastrointestinal tract. Hence, technologies that can retain, protect and enable their targeted delivery are significant to the food industry. Amongst these, microencapsulation of bioactives has emerged as a promising technology. The present review evaluates the potential use of casein micelles (CMs) as a bioactive delivery system. The review discusses in depth how physicochemical and techno-functional properties of CMs can be modified by secondary processing parameters in making them a choice for the delivery of food bioactives in functional foods. CMs are an assembly of four types of caseins, (αs1, αs2, β and κ casein) with calcium phosphate. They possess hydrophobic and hydrophilic properties that make them ideal for encapsulation of food bioactives. In addition, CMs have a self-assembling nature to incorporate bioactives, remarkable surface activity to stabilise emulsions and the ability to bind hydrophobic components when heated. Moreover, CMs can act as natural hydrogels to encapsulate minerals, bind with polymers to form nano capsules and possess pH swelling behaviour for targeted and controlled release of bioactives in the GI tract. Although numerous novel advancements of employing CMs as an effective delivery have been reported in recent years, more comprehensive studies are required to increase the understanding of how variation in structural properties of CMs be utilised to deliver bioactives with different physical, chemical and structural properties.
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17
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Han R, Shi R, Yu Z, Ho H, Du Q, Sun X, Wang J, Jiang H, Fan R, Yang Y. Distribution and variation in proteins of casein micellar fractions response to heat-treatment from five dairy species. Food Chem 2021; 365:130640. [PMID: 34329874 DOI: 10.1016/j.foodchem.2021.130640] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 06/02/2021] [Accepted: 07/17/2021] [Indexed: 02/04/2023]
Abstract
Casein micelles (CMs) contribute to the physicochemical properties and stability of milk. However, how the proteome of CMs changes following heat treatment has not been elucidated. Here, changes in the proteins of CMs in samples of Holstein, buffalo, yak, goat, and camel milk following heat treatment were investigated using a LC-MS/MS approach. According to the hierarchical clustering results, Holstein, yak, and buffalo milk samples had similar CMs protein components, followed by goat and camel milk samples. Changes in lipoprotein lipase and α-lactalbumin in CMs were dependent on the intensity of heat treatment and were similar among the studied species, whereas changes in κ-casein, lactoferrin, and apolipoprotein A-I differed among different types of milk. These results provide information on the distribution and variations of the proteomes of CMs following heat treatment, which will assist in the identification of proteins that are dissociated and attached to CMs from different dairy species during heat treatment.
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Affiliation(s)
- Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Runjia Shi
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Zhongna Yu
- Haidu College.Qingdao Agricultural University, Laiyang 265200, Shandong, China.
| | - Harvey Ho
- Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand.
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Xueheng Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Hongning Jiang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Rongbo Fan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
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Tang CH. Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals. Adv Colloid Interface Sci 2021; 292:102432. [PMID: 33934002 DOI: 10.1016/j.cis.2021.102432] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/22/2021] [Accepted: 04/24/2021] [Indexed: 12/21/2022]
Abstract
Nanoencapsulation of hydrophobic nutraceuticals with food ingredients has become one of topical research subjects in food science and pharmaceutical fields. To fabricate food protein-based nano-architectures as nanovehicles is one of effective strategies or approaches to improve water solubility, stability, bioavailability and bioactivities of poorly soluble or hydrophobic nutraceuticals. Milk proteins or their components exhibit a great potential to assemble or co-assemble with other components into a variety of nano-architectures (e.g., nano-micelles, nanocomplexes, nanogels, or nanoparticles) as potential nanovehicles for encapsulation and delivery of nutraceuticals. This article provides a comprehensive review about the state-of-art knowledge in utilizing milk proteins to assemble or co-assemble into a variety of nano-architectures as promising encapsulation and delivery nano-systems for hydrophobic nutraceuticals. First, a brief summary about composition, structure and physicochemical properties of milk proteins, especially caseins (or casein micelles) and whey proteins, is presented. Then, the disassembly and reassembly behavior of caseins or whey proteins into nano-architectures is critically reviewed. For caseins, casein micelles can be dissociated and further re-associated into novel micelles, through pH- or high hydrostatic pressure-mediated disassembly and reassembly strategy, or can be directly formed from caseinates through a reassembly process. In contrast, the assembly of whey protein into nano-architectures usually needs a structural unfolding and subsequent aggregation process, which can be induced by heating, enzymatic hydrolysis, high hydrostatic pressure and ethanol treatments. Third, the co-assembly of milk proteins with other components into nano-architectures is also summarized. Last, the potential and effectiveness of assembled milk protein nano-architectures, including reassembled casein micelles, thermally induced whey protein nano-aggregates, α-lactalbumin nanotubes or nanospheres, co-assembled milk protein-polysaccharide nanocomplexes or nanoparticles, as nanovehicles for nutraceuticals (especially those hydrophobic) are comprehensively reviewed. Due to the fact that milk proteins are an important part of diets for human nutrition and health, the review is of crucial importance not only for the development of novel milk protein-based functional foods enriched with hydrophobic nutraceuticals, but also for providing the newest knowledge in the utilization of food protein assembly behavior in the nanoencapsulation of nutraceuticals.
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Tang CH. Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106344] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Palmer KS, Makarewicz CA, Tishkin AA, Tur SS, Chunag A, Diimajav E, Jamsranjav B, Buckley M. Comparing the Use of Magnetic Beads with Ultrafiltration for Ancient Dental Calculus Proteomics. J Proteome Res 2021; 20:1689-1704. [PMID: 33596076 DOI: 10.1021/acs.jproteome.0c00862] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Over the past two decades, proteomic analysis has greatly developed in application to the field of biomolecular archaeology, coinciding with advancements in LC-MS/MS instrumentation sensitivity and improvements in sample preparation methods. Recently, human dental calculus has received much attention for its well-preserved proteomes locked in mineralized dental plaque which stores information on human diets and the oral microbiome otherwise invisible to other biomolecular approaches. Maximizing proteome recovery in ancient dental calculus, available only in minute quantities and irreplaceable after destructive analysis, is of paramount importance. Here, we compare the more traditional ultrafiltration-based and acetone precipitation approaches with the newer paramagnetic bead approach in order to test the influence of demineralization acid on recovered proteome complexity obtained from specimens as well as the sequence coverages matched for significant proteins. We found that a protocol utilizing EDTA combined with paramagnetic beads increased proteome complexity, in some cases doubling the number of unique peptides and number of proteins matched, compared to protocols involving the use of HCl and either acetone precipitation or ultrafiltration. Although the increase in the number of proteins was almost exclusively of bacterial origin, a development that has implications for the study of diseases within these ancient populations, an increase in the peptide number for the dairy proteins β-lactoglobulin and casein was also observed reflecting an increase in sequence coverage for these dietary proteins of interest. We also consider structural explanations for the discrepancies observed between these two key dietary proteins preserved in archaeological dental calculus.
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Affiliation(s)
- Karren S Palmer
- School of Natural Sciences, Manchester Institute of Biotechnology, The University of Manchester, 131 Princess Street, Manchester M1 7DN, United Kingdom
| | - Cheryl A Makarewicz
- Institute for Prehistoric and Protohistoric Archaeology, Kiel University, Johanna-Mestorf Strasse 2-6, D-24118 Kiel, Germany
| | - Alexey A Tishkin
- Department of Archeology, Ethnography, and Museology, Altai State University, Lenin Prospect 61, 656049 Barnaul, Russia
| | - Svetlana S Tur
- Department of Archeology, Ethnography, and Museology, Altai State University, Lenin Prospect 61, 656049 Barnaul, Russia
| | | | - Erdenebaatar Diimajav
- Department of Archaeology and History, Ulaanbataar State University, Luvsantseveen Street, 5th khoroo, 15th khorgoolol, Bayanzurk District 13343 Ulaanbaatar, Mongolia
| | - Bayarsaikhan Jamsranjav
- National Museum of Mongolia, Ulaanbaatar Mongolia, Juulchin Street-1, Ulaanbaatar 13343, Mongolia
| | - Michael Buckley
- School of Natural Sciences, Manchester Institute of Biotechnology, The University of Manchester, 131 Princess Street, Manchester M1 7DN, United Kingdom
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Acevedo-Fani A, Dave A, Singh H. Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods. Front Chem 2020; 8:564021. [PMID: 33102443 PMCID: PMC7546791 DOI: 10.3389/fchem.2020.564021] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 08/12/2020] [Indexed: 11/28/2022] Open
Abstract
Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into food products involves several technological challenges. They may have low solubility in water or poor stability in the food environment and/or during digestion, resulting in a loss of their therapeutic properties. Over recent years, the encapsulation of bioactive compounds into laboratory-engineered colloidal structures has been successful in overcoming some of these hurdles. However, several nature-assembled colloidal structures could be employed for this purpose and may offer many advantages over laboratory-engineered colloidal structures. For example, the casein micelles and milk fat globules from milk and the oil bodies from seeds were designed by nature to deliver biological material or for storage purposes. These biological functional properties make them good candidates for the encapsulation of bioactive compounds to aid in their addition into foods. This review discusses the structure and biological function of different nature-assembled carriers, preparation/isolation methods, some of the advantages and challenges in their use as bioactive compound delivery systems, and their behavior during digestion.
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Affiliation(s)
- Alejandra Acevedo-Fani
- Riddet Institute, Massey University, Palmerston North, New Zealand
- International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Anant Dave
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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The hydrophobicity of an amino acid residue in a flexible loop of KP-43 protease alters activity toward a macromolecule substrate. Appl Microbiol Biotechnol 2020; 104:8339-8349. [PMID: 32840642 PMCID: PMC7471176 DOI: 10.1007/s00253-020-10826-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 08/02/2020] [Accepted: 08/11/2020] [Indexed: 12/02/2022]
Abstract
Abstract KP-43, a 43-kDa alkaline serine protease, is resistant to chemical oxidants and surfactants, making it suitable for use in laundry detergents. An amino acid residue at position 195, in a unique flexible loop that binds a Ca2+ ion, dramatically affects the proteolytic activity and thermal stability of KP-43. In the present study, we obtained 20 variants with substitutions at position 195 and investigated how these residues affect hydrolytic activity toward a macromolecular substrate (casein) and a synthetic tetra-peptide (AAPL). At pH 10, the variant with the highest caseinolytic activity, Tyr195Gln, exhibited 4.4-fold higher activity than the variant with the lowest caseinolytic activity, Tyr195Trp. A significant negative correlation was observed between the hydrophobicity of the residue at position 195 and caseinolytic activity at pH 8–10. At pH 7, the correlation became weak; at pH 6, the correlation reversed to positive. Unlike casein, in the case of hydrolysis of AAPL, no correlation was observed at pH 10 or pH 6. Because the amino acid residue at position 195 is located on the protein surface and considered sufficiently far from the active cleft, the variation in caseinolytic activity between the 20 variants was attributed to changes in interaction efficiency with different states of casein at different pH values. To improve the enzymatic activity, we propose substituting amino acid residues on the protein surface to change the efficiency of interaction with the macromolecular substrates. Key points • A single amino acid residue on the protein surface markedly changed enzyme activity. • The hydrophobicity of the amino acid residue and enzyme activity had a correlation. • The key amino acid residue for substrate recognition exists on the protein surface. Electronic supplementary material The online version of this article (10.1007/s00253-020-10826-2) contains supplementary material, which is available to authorized users.
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Huppertz T, Lambers TT. Influence of micellar calcium phosphate on in vitro gastric coagulation and digestion of milk proteins in infant formula model systems. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104717] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Cao F, Xia Y, Chen D, Xu N, Hemar Y, Li N, Sun Y. Insights on the structure of caseinate particles based on surfactants-induced dissociation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105766] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Naito K, Iio T, Katagi M, Yoshikawa Y, Ohtsuka H, Orino K. Binding analysis of bovine milk proteins, especially casein interactions and the interaction between α-casein and lactoferrin, using beads immobilised with zinc ion, poly-l-lysine or α-casein. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104690] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Major Role of Voluminosity in the Compressibility and Sol-Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C. Foods 2019; 8:foods8120652. [PMID: 31817715 PMCID: PMC6963684 DOI: 10.3390/foods8120652] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/28/2019] [Accepted: 12/03/2019] [Indexed: 11/16/2022] Open
Abstract
The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol-gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis at 7 °C and 20 °C. The osmotic stress technique measured the osmotic pressures of the dispersions over a wide range of concentrations. Rheological properties of concentrated dispersions were then characterized, respectively at 7 °C and at 20 °C. The essential result is that casein micelle dispersions are less compressible at 7 °C than at 20 °C and that concentration of sol-gel transition is lower at 7 °C than at 20 °C, with compressibility defined as the inverse to the resistance to the compression, and that is proportional to the cost to remove water from structure. From our interpretations, these two features were fully consistent with a release of soluble β-casein and nanoclusters CaP and an increased casein micelle hydration and apparent voluminosity at 7 °C as compared with 20 °C.
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Hu X, Zhang X, Chen D, Li N, Hemar Y, Yu B, Tang S, Sun Y. How much can we trust polysorbates as food protein stabilizers - The case of bovine casein. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Wu Z, Yin H, Liu W, Huang D, Hu N, Yang C, Zhao X. Xanthan gum assisted foam fractionation for the recovery of casein from the dairy wastewater. Prep Biochem Biotechnol 2019; 50:37-46. [PMID: 31453755 DOI: 10.1080/10826068.2019.1658119] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Casein was the major protein in the milk of mammals and it was massively lost in the discharged wastewater during dairy product manufacture. This work was aimed at recovering casein from the dairy wastewater by using foam fractionation. In order to improve the foam stability, xanthan gum was used as the foam stabilizer based on the association between protein and polysaccharide. The results of the scanning electron microscope (SEM) and fluorescence emission spectrum suggested that casein could be associated with xanthan gum primarily through electrostatic attraction, which was significantly affected by pH. Moreover, the introduction of xanthan gum had a marked impact on the surface tension, foam ability, foam stability, turbidity, zeta potential and average particle size of casein dispersion. Foam fractionation was performed under the suitable operation condition of pH 6.0, loading liquid volume 400 mL, amount ratio of casein and xanthan gum 1:2, volumetric airflow rate 100 mL/min and pore diameter of gas distributor 0.180 mm. The enrichment ratio and the recovery percentage of casein reached as high as 16.81 and 86.51%, respectively. This work is expected to provide a cost-effective method to recover the trace desired material through improving foam stability based on intermolecular forces.Research highlightsFoam fractionation has been proposed to recover casein from dairy wastewater.Xanthan gum has been used to improve the foam stability of casein.The main interaction between casein and xanthan gum was an electrostatic attraction.Xanthan gum contributed to weakening the flowability of interstitial liquid.
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Affiliation(s)
- Zhaoliang Wu
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China
| | - Hao Yin
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China
| | - Wei Liu
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China
| | - Di Huang
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China
| | - Nan Hu
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China
| | - Chunyan Yang
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China
| | - Xiaomei Zhao
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China
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Rehan F, Ahemad N, Gupta M. Casein nanomicelle as an emerging biomaterial—A comprehensive review. Colloids Surf B Biointerfaces 2019; 179:280-292. [DOI: 10.1016/j.colsurfb.2019.03.051] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 02/22/2019] [Accepted: 03/24/2019] [Indexed: 12/15/2022]
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Priyashantha H, Lundh Å, Höjer A, Hetta M, Johansson M, Langton M. Interactive effects of casein micelle size and calcium and citrate content on rennet-induced coagulation in bovine milk. J Texture Stud 2019; 50:508-519. [PMID: 31179539 DOI: 10.1111/jtxs.12454] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 05/31/2019] [Accepted: 05/31/2019] [Indexed: 11/30/2022]
Abstract
Interactive effects of casein micelle size and milk calcium and citrate content on rennet-induced coagulation were investigated. Milk samples containing small (SM) and large (LM) micelles, obtained from individual Holstein cows, were modified by addition of calcium and/or citrate and milk coagulation properties were evaluated in a full factorial design. The results showed that LM milk had a higher relative proportion of casein, coagulated faster, and resulted in a stronger gel than SM milk. Addition of calcium slightly decreased casein micelle size, while addition of citrate slightly increased micelle size. Calcium addition resulted in a shorter coagulation time and the strongest gels, while citrate addition increased the coagulation time and resulted in the weakest gels. Addition of calcium and citrate in combination resulted in intermediate coagulation properties. The interactive effect of micelle size and citrate was significant for gel strength. Microstructural differences between the milk gels were consistent with the rheological properties, for example, the micrographs revealed that a more homogeneous network was formed when calcium was added, resulting in a stronger gel. A more inhomogeneous network structure was formed when citrate was added, resulting in a weaker gel. Thus, variations in casein micelle size and in calcium and citrate content influence rennet-induced coagulation in bovine milk. The calcium and citrate contents in Swedish milk have changed over time, whereby calcium content has increased and citrate content has decreased. In practical cheese making, calcium is added to cheese milk, most likely altering the role of inherent citrate and possibly influencing casein micelle size. The observed interaction effect between casein micelle size and citrate in this study, suggests that larger micelles with moderate citrate level will result in firmer gels, whereas a higher citrate content reduced gel strength more in case of large than SM. Since firmer gels are likely to retain more protein and fat than less firmer gels, this interaction effect could have implications in practical cheese production.
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Affiliation(s)
- Hasitha Priyashantha
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Åse Lundh
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | | | - Mårten Hetta
- Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences, Umeå, Sweden
| | - Monika Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
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Nagarajan S, Radhakrishnan S, Kalkura SN, Balme S, Miele P, Bechelany M. Overview of Protein‐Based Biopolymers for Biomedical Application. MACROMOL CHEM PHYS 2019. [DOI: 10.1002/macp.201900126] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Sakthivel Nagarajan
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
| | | | | | - Sebastien Balme
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
| | - Philippe Miele
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
- Institut Universitaire de France MESRI, 1 rue Descartes, 75231 Paris cedex 05 France
| | - Mikhael Bechelany
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
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Zänker H, Heine K, Weiss S, Brendler V, Husar R, Bernhard G, Gloe K, Henle T, Barkleit A. Strong Uranium(VI) Binding onto Bovine Milk Proteins, Selected Protein Sequences, and Model Peptides. Inorg Chem 2019; 58:4173-4189. [PMID: 30860361 DOI: 10.1021/acs.inorgchem.8b03231] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Hexavalent uranium is ubiquitous in the environment. In view of the chemical and radiochemical toxicity of uranium(VI), a good knowledge of its possible interactions in the environment is crucial. The aim of this work was to identify typical binding and sorption characteristics of uranium(VI) with both the pure bovine milk protein β-casein and diverse related protein mixtures (caseins, whey proteins). For comparison, selected model peptides representing the amino acid sequence 13-16 of β-casein and dephosphorylated β-casein were also studied. Complexation studies using potentiometric titration and time-resolved laser-induced fluorescence spectroscopy revealed that the phosphoryl-containing proteins form uranium(VI) complexes of higher stability than the structure-analog phosphoryl-free proteins. That is in agreement with the sorption experiments showing a significantly higher affinity of caseins toward uranium(VI) in comparison to whey proteins. On the other hand, the total sorption capacity of caseins is lower than that of whey proteins. The discussed binding behavior of milk proteins to uranium(VI) might open up interesting perspectives for sustainable techniques of uranium(VI) removal from aqueous solutions. This was further demonstrated by batch experiments on the removal of uranium(VI) from mineral water samples.
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Affiliation(s)
- Harald Zänker
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
| | - Katja Heine
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany.,Faculty of Chemistry and Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Stephan Weiss
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
| | - Vinzenz Brendler
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
| | - Richard Husar
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
| | - Gert Bernhard
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
| | - Karsten Gloe
- Faculty of Chemistry and Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Thomas Henle
- Faculty of Chemistry and Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Astrid Barkleit
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
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Casein interaction with lipid membranes: Are the phase state or charge density of the phospholipids affecting protein adsorption? BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2018; 1860:2588-2598. [DOI: 10.1016/j.bbamem.2018.09.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 09/11/2018] [Accepted: 09/26/2018] [Indexed: 01/03/2023]
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37
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Studying a chaperone-like effect of beta-casein on pressure-induced aggregation of beta-lactoglobulin in the presence of alpha-lactalbumin. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.038] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Casanova F, Chapeau AL, Hamon P, de Carvalho AF, Croguennec T, Bouhallab S. pH- and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinate. Food Chem 2018; 267:52-59. [DOI: 10.1016/j.foodchem.2017.06.081] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 06/10/2017] [Accepted: 06/13/2017] [Indexed: 01/29/2023]
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Cipolat-Gotet C, Cecchinato A, Malacarne M, Bittante G, Summer A. Variations in milk protein fractions affect the efficiency of the cheese-making process. J Dairy Sci 2018; 101:8788-8804. [DOI: 10.3168/jds.2018-14503] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Accepted: 06/25/2018] [Indexed: 11/19/2022]
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41
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Sun Y, Zhang J, Wang H, Wang T, Cheng H, Yu B, Oliveira CL. Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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42
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Voges JG, Felipus NC, Canabarro LDO, Knob DA, Kazama DCDS, Thaler Neto A. RELAÇÃO DA INFRAESTRUTURA DA PROPRIEDADE E ALIMENTAÇÃO DOS ANIMAIS NA OCORRÊNCIA DE LEITE INSTÁVEL NÃO ÁCIDO NO PLANALTO NORTE DE SANTA CATARINA. CIÊNCIA ANIMAL BRASILEIRA 2018. [DOI: 10.1590/1809-6891v19e-50399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Resumo O teste do álcool é amplamente utilizado na recepção dos laticínios para a verificação da estabilidade do leite cru. O leite que não é estável no teste e não apresenta acidez elevada é definido como leite instável não ácido (LINA). A sua ocorrência tem característica multifatorial e pode estar relacionada ao manejo nutricional inadequado. Este estudo objetivou avaliar a influência da infraestrutura da propriedade e da alimentação dos animais sobre a ocorrência de LINA. A infraestrutura foi caracterizada através de questionário guia semiestruturado. Analisou-se a composição centesimal do leite das propriedades, resistência ao teste do álcool, acidez titulável e o pH. Foram consideradas LINA as amostras que precipitaram em concentração de álcool menor ou igual a 72%, com acidez e pH normais. Nos alimentos coletados, determinou-se o teor de fibra em detergente neutro. Os dados foram avaliados através de análise fatorial e de agrupamento utilizando o pacote estatístico SAS. O uso de suplementos alimentares volumosos e concentrados, com consequente melhoria da produtividade animal e maior teor de lactose no leite foi relacionado com menor ocorrência de LINA nas condições estudadas. A ocorrência de LINA apresentou pouca relação com a infraestrutura das propriedades e com a estação do ano.
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Gaignon P, Gelé M, Hurtaud C, Boudon A. Characterization of the nongenetic causes of variation in the calcium content of bovine milk on French farms. J Dairy Sci 2018; 101:4554-4569. [DOI: 10.3168/jds.2017-14043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Accepted: 01/22/2018] [Indexed: 12/23/2022]
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Carver JA, Ecroyd H, Truscott RJW, Thorn DC, Holt C. Proteostasis and the Regulation of Intra- and Extracellular Protein Aggregation by ATP-Independent Molecular Chaperones: Lens α-Crystallins and Milk Caseins. Acc Chem Res 2018; 51:745-752. [PMID: 29442498 DOI: 10.1021/acs.accounts.7b00250] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Molecular chaperone proteins perform a diversity of roles inside and outside the cell. One of the most important is the stabilization of misfolding proteins to prevent their aggregation, a process that is potentially detrimental to cell viability. Diseases such as Alzheimer's, Parkinson's, and cataract are characterized by the accumulation of protein aggregates. In vivo, many proteins are metastable and therefore under mild destabilizing conditions have an inherent tendency to misfold, aggregate, and hence lose functionality. As a result, protein levels are tightly regulated inside and outside the cell. Protein homeostasis, or proteostasis, describes the network of biological pathways that ensures the proteome remains folded and functional. Proteostasis is a major factor in maintaining cell, tissue, and organismal viability. We have extensively investigated the structure and function of intra- and extracellular molecular chaperones that operate in an ATP-independent manner to stabilize proteins and prevent their misfolding and subsequent aggregation into amorphous particles or highly ordered amyloid fibrils. These types of chaperones are therefore crucial in maintaining proteostasis under normal and stress (e.g., elevated temperature) conditions. Despite their lack of sequence similarity, they exhibit many common features, i.e., extensive structural disorder, dynamism, malleability, heterogeneity, oligomerization, and similar mechanisms of chaperone action. In this Account, we concentrate on the chaperone roles of α-crystallins and caseins, the predominant proteins in the eye lens and milk, respectively. Intracellularly, the principal ATP-independent chaperones are the small heat-shock proteins (sHsps). In vivo, sHsps are the first line of defense in preventing intracellular protein aggregation. The lens proteins αA- and αB-crystallin are sHsps. They play a crucial role in maintaining solubility of the crystallins (including themselves) with age and hence in lens proteostasis and, ultimately, lens transparency. As there is little metabolic activity and no protein turnover in the lens, crystallins are very long lived proteins. Lens proteostasis is therefore very different to that in normal, metabolically active cells. Crystallins undergo extensive post-translational modification (PTM), including deamidation, racemization, phosphorylation, and truncation, which can alter their stability. Despite this, the lens remains transparent for tens of years, implying that lens proteostasis is intimately integrated with crystallin PTMs. Many PTMs do not significantly alter crystallin stability, solubility, and functionality, which thereby facilitates lens transparency. In the long term, however, extensive accumulation of crystallin PTMs leads to large-scale crystallin aggregation, lens opacification, and cataract formation. Extracellularly, various ATP-independent molecular chaperones exist that exhibit sHsp-like structural and functional features. For example, caseins, the major milk proteins, exhibit chaperone ability by inhibiting the amorphous and amyloid fibrillar aggregation of a diversity of destabilized proteins. Caseins maintain proteostasis within milk by preventing deleterious casein amyloid fibril formation via incorporation of thousands of individual caseins into an amorphous structure known as the casein micelle. Hundreds of nanoclusters of calcium phosphate are sequestered within each casein micelle through interactions with short, highly phosphorylated casein sequences. This results in a stable biofluid that contains a high concentration of potentially amyloidogenic caseins and concentrations of calcium and phosphate that can be far in excess of the solubility of calcium phosphate. Casein micelle formation therefore performs vital roles in neonatal nutrition and calcium homeostasis in the mammary gland.
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Affiliation(s)
- John A. Carver
- Research School of Chemistry, The Australian National University, Acton, ACT 2601, Australia
| | - Heath Ecroyd
- Illawarra Health and Medical Research Institute and School of Biological Sciences, University of Wollongong, Wollongong, NSW 2522, Australia
| | - Roger J. W. Truscott
- Illawarra Health and Medical Research Institute and School of Biological Sciences, University of Wollongong, Wollongong, NSW 2522, Australia
| | - David C. Thorn
- Research School of Chemistry, The Australian National University, Acton, ACT 2601, Australia
| | - Carl Holt
- Institute of Molecular, Cell and Systems Biology, University of Glasgow, Glasgow G12 8QQ, United Kingdom
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Chanat E, Dessauge F. Technical note: Quantification of caseins from a crude extract of mammary epithelial cells. J Dairy Sci 2018; 101:3583-3587. [PMID: 29428746 DOI: 10.3168/jds.2017-14049] [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: 10/25/2017] [Accepted: 12/17/2017] [Indexed: 11/19/2022]
Abstract
En masse secretion of milk proteins, notably the caseins in the form of casein micelles, is a unique feature of the milk-secreting mammary epithelial cell. Caseins are therefore specific markers of these cells and constitute an ideal tool to monitor their differentiation, as well as functional status, during the development of the gland. To use them as such, a reliable method for quantitative analysis of the caseins from mammary cells or tissue is needed. Here we show that the caseins are heat-stable, a feature that leads to their complete extraction from a complex cellular extract by boiling. This allows for high enrichment and direct analysis of the caseins, even when they are poorly expressed in the starting material.
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Affiliation(s)
- Eric Chanat
- INRA, UMR1348 PEGASE, F-35590 Saint-Gilles, France; Agrocampus Ouest, UMR1348 PEGASE, F-35000 Rennes, France.
| | - Frédéric Dessauge
- INRA, UMR1348 PEGASE, F-35590 Saint-Gilles, France; Agrocampus Ouest, UMR1348 PEGASE, F-35000 Rennes, France
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46
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Binding of aquocobalamin to bovine casein and its peptides via coordination to histidine residues. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.08.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Felix da Silva D, Ahrné L, Ipsen R, Hougaard AB. Casein-Based Powders: Characteristics and Rehydration Properties. Compr Rev Food Sci Food Saf 2017; 17:240-254. [DOI: 10.1111/1541-4337.12319] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 10/13/2017] [Accepted: 10/13/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Denise Felix da Silva
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Lilia Ahrné
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Richard Ipsen
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Anni Bygvraa Hougaard
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
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Huppertz T, Gazi I, Luyten H, Nieuwenhuijse H, Alting A, Schokker E. Hydration of casein micelles and caseinates: Implications for casein micelle structure. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.03.006] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Cheema M, Hristov AN, Harte FM. The binding of orally dosed hydrophobic active pharmaceutical ingredients to casein micelles in milk. J Dairy Sci 2017; 100:8670-8679. [PMID: 28918155 DOI: 10.3168/jds.2017-12631] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Accepted: 06/22/2017] [Indexed: 02/02/2023]
Abstract
Casein proteins (αS1-, αS2-, β- and κ-casein) account for 80% of the total protein content in bovine milk and form casein micelles (average diameter = 130 nm, approximately 1015 micelles/mL). The affinity of native casein micelles with the 3 hydrophobic active pharmaceutical ingredients (API), meloxicam [351.4 g/mol; log P = 3.43; acid dissociation constant (pKa) = 4.08], flunixin (296.2 g/mol; log P = 4.1; pKa = 5.82), and thiabendazole (201.2 g/mol; log P = 2.92; pKa = 4.64), was evaluated in bovine milk collected from dosed Holstein cows. Native casein micelles were separated from raw bovine milk by mild techniques such as ultracentrifugation, diafiltration, isoelectric point precipitation (pH 4.6), and size exclusion chromatography. Acetonitrile extraction of hydrophobic API was then done, followed by quantification using HPLC-UV. For the API or metabolites meloxicam, 5-hyroxy flunixin and 5-hydroxy thiabendazole, 31 ± 3.90, 31 ± 1.3, and 28 ± 0.5% of the content in milk was associated with casein micelles, respectively. Less than ∼5.0% of the recovered hydrophobic API were found in the milk fat fraction, and the remaining ∼65% were associated with the whey/serum fraction. A separate in vitro study showed that 66 ± 6.4% of meloxicam, 29 ± 0.58% of flunixin, 34 ± 0.21% of the metabolite 5-hyroxy flunixin, 50 ± 4.5% of thiabendazole, and 33 ± 3.8% of metabolite 5-hydroxy thiabendazole was found partitioned into casein micelles. Our study supports the hypothesis that casein micelles are native carriers for hydrophobic compounds in bovine milk.
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Affiliation(s)
- M Cheema
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - A N Hristov
- Department of Animal Science, The Pennsylvania State University, University Park 16802
| | - F M Harte
- Department of Food Science, The Pennsylvania State University, University Park 16802.
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Potential of Casein as a Carrier for Biologically Active Agents. Top Curr Chem (Cham) 2017; 375:71. [PMID: 28712055 PMCID: PMC5511616 DOI: 10.1007/s41061-017-0158-z] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Accepted: 06/29/2017] [Indexed: 02/07/2023]
Abstract
Casein is the collective name for a family of milk proteins. In bovine milk, casein comprises four peptides: αS1, αS2, β, and κ, differing in their amino acid, phosphorus and carbohydrate content but similar in their amphiphilic character. Hydrophilic and hydrophobic regions of casein show block distribution in the protein chain. Casein peptides carry negative charge on their surface as a result of phosphorylation and tend to bind nanoclusters of amorphous calcium phosphate. Due to these properties, in suitable conditions, casein molecules agglomerate into spherical micelles. The high content of casein in milk (2.75 %) has made it one of the most popular proteins. Novel research techniques have improved understanding of its properties, opening up new applications. However, casein is not just a dietary protein. Its properties promise new and unexpected applications in science and the pharmaceutical and functional food industries. One example is an encapsulation of health-related substances in casein matrices. This review discusses gelation, coacervation, self-assembly and reassembly of casein peptides as means of encapsulation. We highlight information on encapsulation of health-related substances such as drugs and dietary supplements inside casein micro- and nanoparticles.
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