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Han X, Zhang D, Xie M, Yang J, Wang Y, Li H, Wang S, Pan M. Microfluidic paper-based analysis device applying black phosphorus nanosheets@MWCNTs-COOH: A portable and efficient strategy for detection of β-Lactoglobulin in dairy products. Food Chem 2024; 446:138844. [PMID: 38422642 DOI: 10.1016/j.foodchem.2024.138844] [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: 11/01/2023] [Revised: 02/18/2024] [Accepted: 02/21/2024] [Indexed: 03/02/2024]
Abstract
This study prepared a novel, portable and cost-effective microfluidic paper-based electrochemical analysis device (μ-PAD) using black phosphorus nanosheets@carboxylated multi-walled carbon nanotubes (BPNSs@MWCNTs-COOH) nanocomposites for β-lactoglobulin (β-LG) detection. At the appreciate ratio, the synthesized BPNSs@MWCNTs-COOH was demonstrated to not only serve as a high-quality substrate for the specific aptamer immobilization, but also improve the electron transfer capability of the sensing interface. The μ-PADs, utilizing BPNSs@MWCNTs-COOH and aptamer recognition, exhibited a wider detection range (10-1000 ng mL-1) and lower detection limit (LOD: 0.12 ng mL-1) for β-LG, and demonstrated enhanced specificity, satisfactory anti-interference ability and stability. When applied to the β-LG determination in dairy samples, the μ-PAD yielded β-LG concentrations highly correlated with those obtained using the HPLC method (R2: 0.9982). These results emphasized the reliable performance of the developed μ-PADs in β-LG allergen quantification, highlighting their potential as an efficient platform for the rapid screening of β-LG allergens.
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Affiliation(s)
- Xintong Han
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China
| | - Dan Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China
| | - Mengjiao Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China
| | - Yueyao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China
| | - Huilin Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China.
| | - Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China.
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Lambiase C, Braghieri A, Barone CMA, Di Francia A, Pacelli C, Serrapica F, Lorenzo JM, De Rosa G. Use of Cyanobacterium Spirulina ( Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality. Foods 2023; 12:4095. [PMID: 38002153 PMCID: PMC10670054 DOI: 10.3390/foods12224095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 11/05/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals. This investigation aimed to examine the effect of Spirulina integration in buffalo diets on mozzarella cheese quality, sensory profile, consumer acceptability, and willingness to pay (WTP). The trial was carried out on two groups of 12 buffaloes that differed in Spirulina integration: 50 g/head/d before calving (1 month) and 100 g/head/d after calving (2 months). Both the bulk milk and mozzarella cheese samples from the two groups did not differ in chemical composition. However, Spirulina inclusion influenced the sensory quality of mozzarella cheese, which resulted it being externally brighter, with a higher butter odour and whey flavour and greater sweetness, bitterness, juiciness, tenderness, oiliness, and buttermilk release than the control. The consumer test showed that information about Spirulina affected consumer liking, causing them to be in favour of the Spirulina group, leading to a higher price for it. In conclusion, Spirulina inclusion in buffalo diets affected the sensory quality of mozzarella cheese. The provision of product information to consumers can be a crucial factor in determining their liking and WTP.
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Affiliation(s)
- Claudia Lambiase
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy; (A.B.); (C.P.)
| | - Carmela Maria Assunta Barone
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Antonio Di Francia
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Corrado Pacelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy; (A.B.); (C.P.)
| | - Francesco Serrapica
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Giuseppe De Rosa
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, 80055 Portici, Italy; (C.L.); (C.M.A.B.); (A.D.F.); (G.D.R.)
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3
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Multivariate relationship between major constituents and casein fractions in buffalo milk using canonical correlation analysis. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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4
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Gu Y, Li X, Qi X, Ma Y, Chan ECY. In silico identification of novel ACE and DPP-IV inhibitory peptides derived from buffalo milk proteins and evaluation of their inhibitory mechanisms. Amino Acids 2023; 55:161-171. [PMID: 36701004 DOI: 10.1007/s00726-022-03202-z] [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: 05/01/2022] [Accepted: 08/18/2022] [Indexed: 01/27/2023]
Abstract
The capacity of buffalo milk proteins to release bioactive peptides was evaluated and novel bioactive peptides were identified. The sequential similarity between buffalo milk proteins and their cow counterparts was analysed. Buffalo milk proteins were simulated to yield theoretical peptides via in silico proteolysis. The potential of selected proteins to release specific bioactive peptides was evaluated by the A value obtained from the BIOPEP-UWM database (Minkiewicz et al. in Int J Mol Sci 20(23):5978, 2019). Buffalo milk protein is a suitable precursor to produce bioactive peptides, particularly dipeptidyl peptidase IV (DPP-IV) and angiotensin I-converting enzyme (ACE) inhibitory peptides. Two novel ACE inhibitory peptides (KPW and RGP) and four potential DPP-IV inhibitory peptides (RGP, KPW, FPK and KFTW) derived from in silico proteolysis of buffalo milk proteins were screened using different integrated bioinformatic approaches (PeptideRanker, Innovagen, peptide-cutter and molecular docking). The Lineweaver-Burk plots showed that KPW (IC50 = 136.28 ± 10.77 μM) and RGP (104.72 ± 8.37 μM) acted as a competitive inhibitor against ACE. Similarly, KFTW (IC50 = 873.92 ± 32.89 μM) was also a competitive inhibitor of DPP-IV, while KPW and FPK (82.52 ± 10.37 and 126.57 ± 8.45 μM, respectively) were mixed-type inhibitors. It should be emphasized that this study does not involve any clinical trial.
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Affiliation(s)
- Yuxiang Gu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150001, Heilongjiang, China
| | - Xing Li
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150001, Heilongjiang, China
| | - Xiaofen Qi
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150001, Heilongjiang, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150001, Heilongjiang, China.
| | - Eric Chun Yong Chan
- Department of Pharmacy, Faculty of Science, National University of Singapore, 18 Science Drive 4, Singapore, 117543, Singapore.
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Xu T, Chen J, Yang K, Qiao W, Zhao J, Chen L. Quantitative Determination of Whey Protein to Casein Ratio in Infant Formula Milk Powder. Front Chem 2022; 10:872251. [PMID: 35620655 PMCID: PMC9127462 DOI: 10.3389/fchem.2022.872251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Accepted: 03/22/2022] [Indexed: 11/28/2022] Open
Abstract
This study was aimed to establish a method for quantitatively determining the ratio of whey protein in the total protein of infant formula by respectively selecting two characteristic peptides from whey protein and casein and calculating the ratio between the characteristic peptides. A nanoliter high-performance liquid chromatography tandem high-resolution mass spectrometry (Q Exactive) was used to simultaneously detect the characteristic peptides of two main whey proteins and two main caseins. The characteristic peptides were calculated, predicted, and screened using the ExPASy website, and peptide information was confirmed by database retrieval after the analysis by using a high-resolution mass spectrometer. The matrix effect was compensated by comparing the characteristic peptides in whey protein with those in casein protein, in which isotope internal standards were not required. The influence of the changes of the protein content in whey protein and casein on the detection method was eliminated by the calculation formula designed by ourselves. In this detection method, the sample was stable in the total protein concentration range of between 0.1 and 0.4 mg/ml. In the simulated industrial processing environment, with desalted whey powder, the recovery rate was 98.63–113.33% under different spiked levels with good reproducibility (RSD<8%). The RSDs of intraday and interday precisions were 2.03–9.35% and 0.61–11.02%, respectively. The different processing procedures of samples had no significant impact on the detection of whey protein (RSD% for milk samples treated by different processing techniques was 2.97%). The quantitation method of whey protein was applied to evaluate the whey protein content in different brands of commercially available milk powder. In summary, the proposed method was applicable for quantitative analysis of whey proteins in the infant formula.
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Affiliation(s)
- Tao Xu
- School of Bioengineering, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China
- Beijing Engineering Research Center of Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, China
| | - Jingyao Chen
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China
- Beijing Engineering Research Center of Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, China
| | - Kai Yang
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China
- Beijing Engineering Research Center of Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, China
| | - Weicang Qiao
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China
- Beijing Engineering Research Center of Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, China
| | - Junying Zhao
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China
- Beijing Engineering Research Center of Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, China
- South Asia Branch of National Engineering Center of Dairy for Maternal and Child Health, Guilin University of Technology, Guilin, China
| | - Lijun Chen
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd, Beijing, China
- Beijing Engineering Research Center of Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, China
- South Asia Branch of National Engineering Center of Dairy for Maternal and Child Health, Guilin University of Technology, Guilin, China
- *Correspondence: Lijun Chen,
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6
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Yang M, Ye A, Yang Z, Everett DW, Gilbert EP, Singh H. Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins. J Dairy Sci 2022; 105:990-1003. [PMID: 34998540 DOI: 10.3168/jds.2021-21177] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Accepted: 10/17/2021] [Indexed: 11/19/2022]
Abstract
Hydrolysis-induced coagulation of casein micelles by pepsin occurs during the digestion of milk. In this study, the effect of pH (6.7-5.3) and pepsin concentration (0.110-2.75 U/mL) on the hydrolysis of κ-casein and the coagulation of the casein micelles in bovine skim milk was investigated at 37°C using reverse-phase HPLC, oscillatory rheology, and confocal laser scanning microscopy. The hydrolysis of κ-casein followed a combined kinetic model of first-order hydrolysis and putative pepsin denaturation. The hydrolysis rate increased with increasing pepsin concentration at a given pH, was pH dependent, and reached a maximum at pH ∼6.0. Both the increase in pepsin concentration and decrease in pH resulted in a shorter coagulation time. The extent of κ-casein hydrolysis required for coagulation was independent of the pepsin concentration at a given pH and, because of the lower electrostatic repulsion between para-casein micelles at lower pH, decreased markedly from ∼73% to ∼33% when pH decreased from 6.3 to 5.3. In addition, the rheological properties and the microstructures of the coagulum were markedly affected by the pH and the pepsin concentration. The knowledge obtained from this study provides further understanding on the mechanism of milk coagulation, occurring at the initial stage of transiting into gastric conditions with high pH and low pepsin concentration.
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Affiliation(s)
- Mengxiao Yang
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Zhi Yang
- School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand
| | - David W Everett
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; AgResearch Limited, Tennent Drive, Private Bag 11 008, Palmerston North 4442, New Zealand
| | - Elliot Paul Gilbert
- Australian Centre for Neutron Scattering, ANSTO, New Illawarra Road, Lucas Heights, NSW 2234, Australia; Australian Institute for Bioengineering and Nanotechnology and Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Harjinder Singh
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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7
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Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Agregán R, Echegaray N, López-Pedrouso M, Kharabsheh R, Franco D, Lorenzo JM. Proteomic Advances in Milk and Dairy Products. Molecules 2021; 26:3832. [PMID: 34201770 PMCID: PMC8270265 DOI: 10.3390/molecules26133832] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/11/2021] [Accepted: 06/21/2021] [Indexed: 02/04/2023] Open
Abstract
Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final product.
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Affiliation(s)
- Rubén Agregán
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.A.); (N.E.); (D.F.)
| | - Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.A.); (N.E.); (D.F.)
| | - María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain;
| | - Radwan Kharabsheh
- Business Administration, Faculty of Economics and Administrative Sciences, Applied Science University—Bahrain, Al Hidd 5055, Bahrain;
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.A.); (N.E.); (D.F.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.A.); (N.E.); (D.F.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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10
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Azevedo BT, Vercesi Filho AE, Gutmanis G, Verissimo CJ, Katiki LM, Okino CH, Cristina de Sena Oliveira M, Giglioti R. New sensitive methods for fraud detection in buffalo dairy products. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Gu Y, Li X, Chen H, Guan K, Qi X, Yang L, Ma Y. Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103666] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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12
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Hong J, Wang Y, Zhu L, Jiang L. An Electrochemical Sensor Based on Gold-Nanocluster-Modified Graphene Screen-Printed Electrodes for the Detection of β-Lactoglobulin in Milk. SENSORS (BASEL, SWITZERLAND) 2020; 20:E3956. [PMID: 32708669 PMCID: PMC7412347 DOI: 10.3390/s20143956] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 07/10/2020] [Accepted: 07/14/2020] [Indexed: 01/17/2023]
Abstract
A simple and low-cost electrochemical sensor based on multimodified screen-printed electrodes (SPEs) was successfully synthesized for the sensitive detection of β-lactoglobulin (β-Lg). The surface treatment of SPEs was accomplished by a simple drip coating method using polyethyleneimine (PEI), reduced graphene oxide (rGO), and gold nanoclusters (AuNCs), and the treated SPEs showed excellent electrical conductivity. The modified SPEs were then characterized with UV-Vis, SEM, TEM, and FTIR to analyze the morphology and composition of the AuNCs and the rGO. An anti-β-Lg antibody was then immobilized on the composite material obtained by modifying rGO with PEI and AuNCs (PEI-rGO-AuNCs), leading to the remarkable reduction in conductivity of the SPEs due to the reaction between antigen and antibody. The sensor obtained using this novel approach enabled a limit of detection (LOD) of 0.08 ng/mL and a detection range from 0.01 to 100 ng/mL for β-Lg. Furthermore, pure milk samples from four milk brands were measured using electrochemical sensors, and the results were in excellent agreement with those from commercial enzyme-linked immunosorbent assay (ELISA) methods.
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Affiliation(s)
- Jingyi Hong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China;
| | - Yuxian Wang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China;
| | - Liying Zhu
- School of Chemistry and Molecular Engineering, Nanjing Tech University, Nanjing 211816, China;
| | - Ling Jiang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China;
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13
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Li S, Hu Q, Chen C, Liu J, He G, Li L, Wu J, Ren D. Formation of bioactive peptides during simulated gastrointestinal digestion is affected by αs1-casein polymorphism in buffalo milk. Food Chem 2020; 313:126159. [DOI: 10.1016/j.foodchem.2020.126159] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 11/04/2019] [Accepted: 01/02/2020] [Indexed: 02/08/2023]
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14
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Zicarelli L, Di Palo R, Napolano R, Tonhati H, De Carlo E, Gagliardi R, Di Luccia A, la Gatta B. Influence of αS1-casein and κ-casein polymorphism on the curd yield of Italian Mediterranean buffalo (Bubalus bubalis L.) milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Electrochemical determination of β-lactoglobulin in whey proteins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00262-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Gunning Y, Fong LK, Watson AD, Philo M, Kemsley EK. Quantitative authenticity testing of buffalo mozzarella via αs1-Casein using multiple reaction monitoring mass spectrometry. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.029] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Li S, Li L, Zeng Q, Liu J, Yang Y, Ren D. Quantitative differences in whey proteins among Murrah, Nili-Ravi and Mediterranean buffaloes using a TMT proteomic approach. Food Chem 2018; 269:228-235. [DOI: 10.1016/j.foodchem.2018.06.122] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 05/18/2018] [Accepted: 06/23/2018] [Indexed: 02/07/2023]
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18
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Ma S, Yang X, Zhao C, Guo M. Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin. Food Sci Nutr 2018. [PMID: 29983970 DOI: 10.1002/fsn3.2018.6.issue-410.1002/fsn3.646] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/06/2023] Open
Abstract
Effect of ultrasound treatment on the physicochemical properties and structure of β-lactoglobulin were investigated. β-Lactoglobulin was treated with ultrasound at different amplitudes, temperatures, and durations. The surface hydrophobicity and free sulfhydryl group of β-lactoglobulin were significantly increased after ultrasound treatment (p < .05). The maximal surface hydrophobicity and free sulfhydryl group were 5,812.08 and 5.97 μmol/g, respectively. Ultrasound treatment changed the physicochemical properties of β-lactoglobulin including particle size (from 1.21 ± 0.05 nm to 1.66 ± 0.03 nm), absolute zeta potential (from 15.47 ± 1.60 mV to 27.63 ± 3.30 mV), and solubility (from 84.66% to 95.17%). Ultrasound treatment increased α-helix and β-sheet structures of β-lactoglobulin. Intrinsic fluorescence intensity of ultrasound-treated β-lactoglobulin was increased with shift of λmax from 334 to 329 nm. UV absorption of β-lactoglobulin was decreased with shift of λmax from 288 to 285 nm after ultrasound treatment. There were no significant changes in high-performance liquid chromatography and protein electrophoretic patterns. These findings indicated that ultrasound treatment had high potential in modifying the physiochemical and structural properties of β-lactoglobulin for industrial applications.
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Affiliation(s)
- Shuang Ma
- Department of Food Science College of Food Science and Engineering Jilin University Changchun China
| | - Xu Yang
- Department of Radiotherapy First Hospital of Jilin University Changchun China
| | - Changhui Zhao
- Department of Food Science College of Food Science and Engineering Jilin University Changchun China
| | - Mingruo Guo
- Department of Food Science Northeast Agriculture University Harbin China
- Department of Nutrition and Food Sciences College of Agriculture and Life Sciences University of Vermont Burlington VT USA
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Ma S, Yang X, Zhao C, Guo M. Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin. Food Sci Nutr 2018; 6:1053-1064. [PMID: 29983970 PMCID: PMC6021715 DOI: 10.1002/fsn3.646] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 02/23/2018] [Accepted: 03/15/2018] [Indexed: 11/08/2022] Open
Abstract
Effect of ultrasound treatment on the physicochemical properties and structure of β-lactoglobulin were investigated. β-Lactoglobulin was treated with ultrasound at different amplitudes, temperatures, and durations. The surface hydrophobicity and free sulfhydryl group of β-lactoglobulin were significantly increased after ultrasound treatment (p < .05). The maximal surface hydrophobicity and free sulfhydryl group were 5,812.08 and 5.97 μmol/g, respectively. Ultrasound treatment changed the physicochemical properties of β-lactoglobulin including particle size (from 1.21 ± 0.05 nm to 1.66 ± 0.03 nm), absolute zeta potential (from 15.47 ± 1.60 mV to 27.63 ± 3.30 mV), and solubility (from 84.66% to 95.17%). Ultrasound treatment increased α-helix and β-sheet structures of β-lactoglobulin. Intrinsic fluorescence intensity of ultrasound-treated β-lactoglobulin was increased with shift of λmax from 334 to 329 nm. UV absorption of β-lactoglobulin was decreased with shift of λmax from 288 to 285 nm after ultrasound treatment. There were no significant changes in high-performance liquid chromatography and protein electrophoretic patterns. These findings indicated that ultrasound treatment had high potential in modifying the physiochemical and structural properties of β-lactoglobulin for industrial applications.
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Affiliation(s)
- Shuang Ma
- Department of Food ScienceCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Xu Yang
- Department of RadiotherapyFirst Hospital of Jilin UniversityChangchunChina
| | - Changhui Zhao
- Department of Food ScienceCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Mingruo Guo
- Department of Food ScienceNortheast Agriculture UniversityHarbinChina
- Department of Nutrition and Food SciencesCollege of Agriculture and Life SciencesUniversity of VermontBurlingtonVTUSA
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20
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Ma S, Wang C, Guo M. Changes in structure and antioxidant activity of β-lactoglobulin by ultrasound and enzymatic treatment. ULTRASONICS SONOCHEMISTRY 2018; 43:227-236. [PMID: 29555279 DOI: 10.1016/j.ultsonch.2018.01.017] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 01/09/2018] [Accepted: 01/20/2018] [Indexed: 05/23/2023]
Abstract
Effects of ultrasound (20-40% amplitudes at 45-55 °C) and enzymatic (pepsin and trypsin) treatment on structure and antioxidant activity of β-lactoglobulin were studied. Changes in structure of β-lactoglobulin were investigated using spectroscopy techniques and changes in antioxidant activity were measured by chemical and cellular-based assays. Ultrasound treatment had considerable impact on the structure of β-lactoglobulin and increased the susceptibility of β-lactoglobulin to both pepsin and trypsin proteolysis. Intrinsic fluorescence intensity of β-lactoglobulin was increased by ultrasound and then decreased after following enzymatic treatment. Compared with control, the β-lactoglobulin after ultrasound and enzymatic treatments showed significantly higher oxygen scavenging activities in Caco-2 cells models, ABTS (2, 2'-Azinobis-3-ethylbenzthiazoline-6-sulphonate) radical scavenging activity and oxygen radical absorbance capacity (p < 0.05). Results indicated that ultrasound treatment increased the proteolysis of β-lactoglobulin by both pepsin and trypsin and improved the antioxidant activity of the protein and its proteolytic products.
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Affiliation(s)
- Shuang Ma
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Mingruo Guo
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA; Department of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Pasquini M, Osimani A, Tavoletti S, Moreno I, Clementi F, Trombetta MF. Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (
Bubalus bubalis
) milk: A three year study. Anim Sci J 2017; 89:176-185. [DOI: 10.1111/asj.12916] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Accepted: 08/03/2017] [Indexed: 11/24/2022]
Affiliation(s)
- Marina Pasquini
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Stefano Tavoletti
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Itzhak Moreno
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Maria Federica Trombetta
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
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22
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Habib M, Hazari YM, Iqbal ST, Ganai TAS, Sheikh FD, Andrabi KI, Fazili KM. Novel variations in 5′ flanking region of the α-Lactalbumin gene in exotic and indigenous cattle. Meta Gene 2017. [DOI: 10.1016/j.mgene.2017.06.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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23
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24
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Ma L, Yang Y, Chen J, Wang J, Bu D. A rapid analytical method of major milk proteins by reversed-phase high-performance liquid chromatography. Anim Sci J 2017; 88:1623-1628. [DOI: 10.1111/asj.12804] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Accepted: 02/08/2017] [Indexed: 11/26/2022]
Affiliation(s)
- Lu Ma
- State Key Laboratory of Animal Nutrition; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing China
- CAAS-ICRAF Joint Lab on Agroforestry and Sustainable Animal Husbandry; World Agroforestry Centre; East and Central Asia; Beijing China
| | - Yongxin Yang
- State Key Laboratory of Animal Nutrition; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing China
| | - Jingting Chen
- State Key Laboratory of Animal Nutrition; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing China
| | - Jiaqi Wang
- State Key Laboratory of Animal Nutrition; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing China
| | - Dengpan Bu
- State Key Laboratory of Animal Nutrition; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing China
- CAAS-ICRAF Joint Lab on Agroforestry and Sustainable Animal Husbandry; World Agroforestry Centre; East and Central Asia; Beijing China
- Hunan Co-Innovation Center of Animal Production Safety; CICAPS; Changsha; Hunan China
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25
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Abstract
Understanding the milk protein expression profile in different buffalo breeds plays an important role in improving hybrid selection and determining the effects on milk protein synthesis. The aim of this research is to compare the differences in milk protein content, composition and distribution between River buffalo and their crossbreeds for hybrid screening. Four groups of milk samples that included Nili-Ravi (N), Murrah (M), a Nili-Ravi-Murrah crossbreed (M-N), and a crossbreed of river buffalo with local swamp buffalo (C) were collected. The protein composition of the buffalo milk was determined by RP-HPLC. A gel-based proteomic approach consisting of two-dimensional gel electrophoresis coupled with mass spectrometry was utilised for the detailed protein characterisation of milk from different breeds. The results of this analysis showed that the river/swamp buffalo crossbreed (C) displayed the highest content of total protein (4·46%) and κ-casein (11·14%) but the lowest content of α-lactalbumin (6·79%). By selecting 23 different protein spots among the four types of milk that contained the most spots corresponding to κ-casein, β-casein and αs1-casein, correlations between the crossbreeds, protein polymorphism and phosphorylation could be made. The results of this study indicate that crossbreeding a swamp buffalo with a river buffalo has a notable effect on the protein content and composition that may be exploited for producing high-quality raw milk in food technology applications and dairy food production.
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26
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Gonçalves BHRF, Silva GDJ, Pontes SFO, Fontan RDCI, Egito ASD, Ferrão SPB. Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13128] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Grazielly de Jesus Silva
- Program in Food Engineering and Science; Southwest State University of Bahia; 45700-000 Itapetinga BA Brasil
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27
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Rezaei R, Wu Z, Hou Y, Bazer FW, Wu G. Amino acids and mammary gland development: nutritional implications for milk production and neonatal growth. J Anim Sci Biotechnol 2016; 7:20. [PMID: 27042295 PMCID: PMC4818943 DOI: 10.1186/s40104-016-0078-8] [Citation(s) in RCA: 116] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Accepted: 03/10/2016] [Indexed: 01/22/2023] Open
Abstract
Milk is synthesized by mammary epithelial cells of lactating mammals. The synthetic capacity of the mammary gland depends largely on the number and efficiency of functional mammary epithelial cells. Structural development of the mammary gland occurs during fetal growth, prepubertal and post-pubertal periods, pregnancy, and lactation under the control of various hormones (particularly estrogen, growth hormone, insulin-like growth factor-I, progesterone, placental lactogen, and prolactin) in a species- and stage-dependent manner. Milk is essential for the growth, development, and health of neonates. Amino acids (AA), present in both free and peptide-bound forms, are the most abundant organic nutrients in the milk of farm animals. Uptake of AA from the arterial blood of the lactating dam is the ultimate source of proteins (primarily β-casein and α-lactalbumin) and bioactive nitrogenous metabolites in milk. Results of recent studies indicate extensive catabolism of branched-chain AA (leucine, isoleucine and valine) and arginine to synthesize glutamate, glutamine, alanine, aspartate, asparagine, proline, and polyamines. The formation of polypeptides from AA is regulated not only by hormones (e.g., prolactin, insulin and glucocorticoids) and the rate of blood flow across the lactating mammary gland, but also by concentrations of AA, lipids, glucose, vitamins and minerals in the maternal plasma, as well as the activation of the mechanistic (mammalian) target rapamycin signaling by certain AA (e.g., arginine, branched-chain AA, and glutamine). Knowledge of AA utilization (including metabolism) by mammary epithelial cells will enhance our fundamental understanding of lactation biology and has important implications for improving the efficiency of livestock production worldwide.
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Affiliation(s)
- Reza Rezaei
- />Department of Animal Science, Texas A&M University, College Station, TX 77843 USA
| | - Zhenlong Wu
- />State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing, 100193 China
| | - Yongqing Hou
- />Hubei Key Laboratory of Animal Nutrition and Feed Science, Hubei Collaborative Innovation Center for Animal Nutrition and Feed Safety, Wuhan Polytechnic University, Wuhan, 430023 China
| | - Fuller W. Bazer
- />Department of Animal Science, Texas A&M University, College Station, TX 77843 USA
| | - Guoyao Wu
- />Department of Animal Science, Texas A&M University, College Station, TX 77843 USA
- />State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing, 100193 China
- />Hubei Key Laboratory of Animal Nutrition and Feed Science, Hubei Collaborative Innovation Center for Animal Nutrition and Feed Safety, Wuhan Polytechnic University, Wuhan, 430023 China
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28
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Bassan JC, Goulart AJ, Nasser ALM, Bezerra TMS, Garrido SS, Rustiguel CB, Guimarães LHS, Monti R. Buffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion. PLoS One 2015; 10:e0139550. [PMID: 26465145 PMCID: PMC4605781 DOI: 10.1371/journal.pone.0139550] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Accepted: 09/14/2015] [Indexed: 11/18/2022] Open
Abstract
Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from buffalo cheese whey was analyzed by mass spectrometry and presented homology with Bos taurus beta-lactoglobulin. In addition, the proteins present in buffalo cheese whey were hydrolyzed with pepsin and with different combinations of trypsin, chymotrypsin and carboxypeptidase-A. When the TNBS method was used the obtained hydrolysates presented DH of 55 and 62% for H1 and H2, respectively. Otherwise for the OPA method the DH was 27 and 43% for H1 and H2, respectively. The total antioxidant activities of the H1 and H2 samples with and without previous enzymatic hydrolysis, determined by DPPH using diphenyl-p-picrylhydrazyl radical, was 4.9 and 12 mM of Trolox equivalents (TE) for H2 and H2Dint, respectively. The increased concentrations for H1 and H2 samples were approximately 99% and 75%, respectively. The in vitro gastrointestinal digestion efficiency for the samples that were first hydrolyzed was higher compared with samples not submitted to previous hydrolysis. After in vitro gastrointestinal digestion, several amino acids were released in higher concentrations, and most of which were essential amino acids. These results suggest that buffalo cheese whey is a better source of bioavailable amino acids than bovine cheese whey.
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Affiliation(s)
- Juliana C. Bassan
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
| | - Antonio J. Goulart
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
| | - Ana L. M. Nasser
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
| | - Thaís M. S. Bezerra
- Instituto de Química, UNESP Univ EstadualPaulista, Departamento de Bioquímica e Química Tecnológica, Araraquara - SP, Brazil.
| | - Saulo S. Garrido
- Instituto de Química, UNESP Univ EstadualPaulista, Departamento de Bioquímica e Química Tecnológica, Araraquara - SP, Brazil.
| | - Cynthia B. Rustiguel
- Universidade de São Paulo, Departamento de Biologia, Ribeirão Preto - SP, Brazil
| | - Luis H. S. Guimarães
- Universidade de São Paulo, Departamento de Biologia, Ribeirão Preto - SP, Brazil
| | - Rubens Monti
- Faculdade de Ciências Farmacêuticas, UNESP Univ EstadualPaulista, Departamento de Alimentos e Nutrição, Araraquara - SP, Brazil.
- * E-mail:
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29
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Bonfatti V, Cecchinato A, Carnier P. Short communication: Predictive ability of Fourier-transform mid-infrared spectroscopy to assess CSN genotypes and detailed protein composition of buffalo milk. J Dairy Sci 2015; 98:6583-7. [DOI: 10.3168/jds.2015-9730] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Accepted: 06/02/2015] [Indexed: 11/19/2022]
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30
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Xin L, Jinyan G, Shengfa H, Yuanyuan W, Hongbing C. Identification of conformational antigenic epitopes and dominant amino acids of buffalo β-lactoglobulin. J Food Sci 2014; 79:T748-56. [PMID: 24689774 DOI: 10.1111/1750-3841.12409] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2013] [Accepted: 01/22/2014] [Indexed: 11/29/2022]
Abstract
Major allergen β-lactoglobulin exists in many mammalian types of milk except human breast. Buffalo milk also contains this major allergen but the detailed information on its epitopes is not available. The aim of this work was to map and characterize its conformational antigenic epitopes. Sixty mimotopes of buffalo β-lactoglobulin were produced by biopanning of phage display peptide library and then 2 mimotopes, specific for sera from rabbit 1 and 2, respectively, were predicted to be conformational epitope candidates by the use of DNAStar and web tool of MIMOX. On the basis of bioinformation analysis, 5 conserved amino acid residues PL-ENK were identified in 2 conformational epitope sequences and 7 conformational epitopes were derived from 2 mimotopes by molecular modeling. The result showed that these conformational epitopes were located in the 2 regions on buffalo β-lactoglobulin and composed of 5 hydrophilic and 2 hydrophobic amino acids.
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Affiliation(s)
- Li Xin
- State Key Laboratory of Food Science and Technology, Nanchang Univ, Nanchang, 330047, China; School of life sciences and food engineering Nanchang Univ, Nanchang, 330047, China
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31
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Bonfatti V, Gervaso M, Rostellato R, Coletta A, Carnier P. Protein composition affects variation in coagulation properties of buffalo milk. J Dairy Sci 2013; 96:4182-90. [DOI: 10.3168/jds.2012-6333] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2012] [Accepted: 03/03/2013] [Indexed: 11/19/2022]
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