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Karimidastjerd A, Gulsunoglu-Konuskan Z. Biological, functional and nutritional properties of caseinomacropeptide from sweet whey. Crit Rev Food Sci Nutr 2021:1-13. [PMID: 34802348 DOI: 10.1080/10408398.2021.2000360] [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: 10/19/2022]
Abstract
Bioactive peptides derived from bovine milk proteins have gained much attention due to their health promoting functions. All over the world, cheese industry generates high volumes of sweet whey that could be used as an alternative source of bioactive peptide in nutraceuticals and food industry. Caseinomacropeptide (CMP) is a bioactive peptide derived from κ-casein by the action of chymosin during cheese manufacturing. CMP consist of two forms which are glycosylated (gCMP) and non-glycosylated (aCMP). The predominant carbohydrate in gCMP is N-acetylneuraminic (sialic acid) which gives functional and biological properties to gCMP. Due to its unique composition and technological characteristics such as wide pH range solubility, emulsifying, gelling, and foaming ability, CMP has received special attention. Therefore, there is an increased interest in researches for isolation and concentration of CMP. However, the isolation and purification methods are not cost-effective. It would be easier to optimize the conditions for isolation, purification, and utilization of CMP in nutraceuticals and food industry through deeper understanding of the effective factors. In this review, the structure of CMP, biological activities, isolation, and purification methods, the factors affecting functional properties and application areas of CMP in food industry are discussed.
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Affiliation(s)
- Atefeh Karimidastjerd
- Department of Food Engineering, Faculty of Chemical and Metallurgical, Istanbul Technical University, Istanbul, Turkey
| | - Zehra Gulsunoglu-Konuskan
- Nutrition and Dietetics Department, Faculty of Health Sciences, Istanbul Aydin University, Istanbul, Turkey
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The desulfite mechanism exploration in a mode: Interaction between casein and sulfite by multi-spectrometry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Li T, Yang S, Liu W, Liu C, Liu W, Zheng H, Zhou W, Tong G. Preparation and Characterization of Nanoscale Complex Liposomes Containing Medium-Chain Fatty Acids and Vitamin C. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2012.685683] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Preparation and characterization of nanoliposomes entrapping medium-chain fatty acids and vitamin C by lyophilization. Int J Mol Sci 2013; 14:19763-73. [PMID: 24084723 PMCID: PMC3821584 DOI: 10.3390/ijms141019763] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2013] [Revised: 09/12/2013] [Accepted: 09/22/2013] [Indexed: 11/26/2022] Open
Abstract
The complex nanoliposomes encapsulating both a hydrophilic drug vitamin C (vit C) and hydrophobic drug medium-chain fatty acids (MCFAs) was prepared by combining double emulsion method with dynamic high pressure microfluidization. The complex nanoliposomes was further freeze-dried under −86 °C for 48 h with sucrose at the sucrose/lipids ratio of 2:1(w/w) in order to enhance its stability. The freeze-dried complex nanoliposomes under the suitable conditions exhibited high entrapment efficiency of MCFAs (44.26 ± 3.34)%, relatively high entrapment efficiency of vit C (62.25 ± 3.43)%, low average size diameter (110.4 ± 7.28) nm and good storage stability at 4 °C for 60 days with slight changes in mean particle diameter and drug entrapment efficiencies. The results of transmission electron microscopy of freeze-dried complex nanoliposomes also showed that the freeze-dried samples with sucrose were stable without great increase in their particle sizes and without destroying their spherical shape. The results indicated that sucrose presented well protection effects in MCFAs-vit C complex nanoliposomes, suggesting the possibility of further usage in commercial liposomes.
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Nesterenko A, Alric I, Violleau F, Silvestre F, Durrieu V. A new way of valorizing biomaterials: The use of sunflower protein for α-tocopherol microencapsulation. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Tang X, Tian Q, Cheng X, Li N, Mao XY. Bifidobacterial growth-promoting effect of yak milk κ-casein hydrolysates produced with different proteases. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12138] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xi Tang
- Key Laboratory of Functional Dairy of Beijing and Ministry of Education; College of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083; China
| | - Qian Tian
- Key Laboratory of Functional Dairy of Beijing and Ministry of Education; College of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083; China
| | - Xue Cheng
- Key Laboratory of Functional Dairy of Beijing and Ministry of Education; College of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083; China
| | - Nan Li
- Key Laboratory of Functional Dairy of Beijing and Ministry of Education; College of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083; China
| | - Xue-Ying Mao
- Key Laboratory of Functional Dairy of Beijing and Ministry of Education; College of Food Science and Nutritional Engineering, China Agricultural University; Beijing 100083; China
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Neelima, Sharma R, Rajput YS, Mann B. Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review. ACTA ACUST UNITED AC 2013; 93:21-43. [PMID: 23396893 PMCID: PMC3567326 DOI: 10.1007/s13594-012-0095-0] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 10/31/2012] [Accepted: 11/05/2012] [Indexed: 11/16/2022]
Abstract
Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties. Many of the biological properties have been ascribed to the carbohydrate moieties attached to the peptide. The unique set of amino acids in GMP makes it a sought-after ingredient with nutraceutical properties. Besides its biological activity, GMP has several interesting techno-functional properties such as wide pH range solubility, emulsifying properties as well as foaming abilities which are shown to be promising for applications in food and nutrition industry. These properties of GMP have given new dimension for the profitable utilization of cheese whey to the dairy industry. A number of protocols for isolation of GMP from cheese whey have been reported. Moreover, its role in detection of sweet/rennet whey adulteration in milk and milk products has also attracted attention of various researchers, and many GMP-specific analytical methods have been proposed. This review discusses the chemico-functional properties of GMP and its role in the detection methods for checking cheese or sweet whey adulteration in milk. Recent concepts used in the isolation of GMP from cheese whey have also been discussed.
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Affiliation(s)
- Neelima
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132001 India
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Casein glycomacropeptide in the diet may reduceEscherichia coliattachment to the intestinal mucosa and increase the intestinal lactobacilli of early weaned piglets after an enterotoxigenicE. coliK88 challenge. Br J Nutr 2012; 109:1001-12. [DOI: 10.1017/s0007114512002978] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Casein glycomacropeptide (CGMP), a glycoprotein originating during cheese manufacture, has shown promising effects by promoting the growth of some beneficial bacteriain vitro, although its activity has not been well explored. The present study was designed to evaluate the effects of CGMP against enterotoxigenicEscherichia coli(ETEC) K88in vitro(Trial 1) andin vivo(Trial 2). In Trial 1, increasing concentrations of CGMP (0, 0·5, 1·5 or 2·5 mg/ml) were tested regarding its ability to block the attachment of ETEC K88 to ileal mucosa tissues obtained from piglets. Increasing the concentration of CGMP resulted in a gradual decrease in ETEC K88 attachment to the epithelial surface. In Trial 2, seventy-two piglets were distributed in a 2 × 2 factorial combination including or omitting CGMP in the diet (control dietv.CGMP) and challenged or not with ETEC K88 (yesv.no). Inclusion of CGMP increased crude protein, ammonia and isoacid concentrations in colon digesta. CGMP also increased lactobacilli numbers in ileum and colon digesta, and reduced enterobacteria counts in mucosa scrapings and the percentage of villi withE. coliadherence measured by fluorescencein situhybridisation. The inclusion of CGMP in the diets of challenged animals also prevented the increase of enterobacteria in ileal digesta. We can conclude that CGMP may improve gut health by diminishing the adhesion of ETEC K88 to the intestinal mucosa, by increasing the lactobacilli population in the intestine and by reducing the overgrowth of enterobacteria in the digestive tract of piglets after an ETEC K88 challenge.
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Matemu AO, Katayama S, Kayahara H, Murasawa H, Nakamura S. Improving Surface Functional Properties of Tofu Whey-Derived Peptides by Chemical Modification with Fatty Acids. J Food Sci 2012; 77:C333-9. [DOI: 10.1111/j.1750-3841.2012.02631.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Zhang J, Ren Y, Ma Z, Huang B, Cai Z, Li D. Quantitative determination of bovine caseinoglycomacropeptide in infant formulas by ultra-high-performance liquid chromatography-electrospray-ionization mass spectrometry. J Sep Sci 2011; 34:2751-8. [DOI: 10.1002/jssc.201100437] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2011] [Revised: 07/05/2011] [Accepted: 07/05/2011] [Indexed: 11/11/2022]
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Matemu AO, Nakamura K, Kayahara H, Murasawa H, Katayama S, Nakamura S. Enhanced antiviral activity of soybean β-conglycinin-derived peptides by acylation with saturated fatty acids. J Food Sci 2011; 76:M299-304. [PMID: 22417502 DOI: 10.1111/j.1750-3841.2011.02248.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Peptide mixtures prepared from soybean β-conglycinin (7S-peptides) were acylated with saturated fatty acids of different chain length (6C-18C) in order to improve their antiviral activity against Feline calicivirus (FCV) strain F9 which is a typical norovirus surrogate. Among the fatty acids varieties, it was revealed that 7S-peptides acylated with myristic and palmitic acids potently inhibited FCV replication. Myristorylation and palmitoylation of 7S-peptides kept host cells viability at 91.51% and 98.90%, respectively. The infectivity of FCV on Crandell-Reese feline kidney cells was further determined after exposure of initial titer of 10(6.47) TCID₅₀/mL. Myristoylated and palmitoylated 7S-peptides significantly (P < 0.006) reduced FCV infectivity as compared to native 7S-peptides. Native 7S-peptides showed 25% FCV inhibitory activity while myristoylated and palmitoylated 7S-peptides exhibited 98.59% and 99.98% reduction in FCV infectivity, respectively. Myristoylated and palmitoylated 7S-peptides demonstrated higher anti-FCV activity in a wide range of concentration with complete reduction at 25 μg/mL. Surface hydrophobicity was significantly (P < 0.05) increased after attachment of long hydrocarbon fatty acids to 7S-peptides as supported by changes in fluorescence intensity. Enzymatic hydrolysis together with acylation will give an insight into surface and physiological functional lipopeptides derived from soy β-conglycinin.
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Affiliation(s)
- Athanasia O Matemu
- Dept. of Bioscience and Biotechnology, Shinshu Univ., 8304 Minamiminowamura, Nagano 399-4598, Japan
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Matemu AO, Kayahara H, Murasawa H, Katayama S, Nakamura S. Improved emulsifying properties of soy proteins by acylation with saturated fatty acids. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.081] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Tijerina Sáenz A, Elisia I, Innis SM, Friel JK, Kitts DD. Use of ORAC to assess antioxidant capacity of human milk. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2009.01.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Liu C, Yang S, Liu W, Wang R, Wan J, Liu W. Preparation and characterization of medium-chain fatty acid liposomes by lyophilization. J Liposome Res 2009; 20:183-90. [DOI: 10.3109/08982100903244500] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Perez AA, Carrara CR, Sánchez CC, Santiago LG, Rodríguez Patino JM. Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.08.013] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Halpin RM, O’Connor MM, McMahon A, Boughton C, O’Riordan ED, O’Sullivan M, Brady DB. Inhibition of adhesion of Streptococcus mutans to hydroxylapatite by commercial dairy powders and individual milk proteins. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0872-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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