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Caccamo M, Luciano G, Rapisarda T, Marino VM, Pasta C, Natalello A, Mangione G, Valenti B, Campione A, Marino G, Pauselli M. Cocoa by-product inclusion in dairy sheep diet: effect on sensory, volatile and antioxidant properties of cheese. J Dairy Sci 2024:S0022-0302(24)00756-2. [PMID: 38642650 DOI: 10.3168/jds.2023-24428] [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: 11/13/2023] [Accepted: 03/14/2024] [Indexed: 04/22/2024]
Abstract
The possibility of inclusion of agro-industrial by-products in the diet of small ruminants represents both an economical and an environmental strategy for reducing waste management by industries and the cost of feeding as well as the impact of livestock farming. Large amounts of wastes from the cocoa industry are annually produced with a considerable part represented by cocoa bean shells, considered a suitable ingredient to be included in the diet of ruminants within the limits established by European legislation. The aim of this study was to assess the effect of including cocoa bean shells in the diet of dairy sheep on the sensory, volatile, and antioxidant properties of cheese. To this purpose, 20 Comisana lactating ewes were randomly assigned to 2 experimental groups: control (CTRL) and cocoa bean shells (CBS), and received alfalfa hay ad libitum and 800g of conventional (CTRL) or experimental (CBS) concentrate containing 11.7% CBS to partially replace corn and barley of the CTRL concentrate. Bulk milk collected from each group was used to produce a total of 15 cheeses per group, obtained in 5 different days of cheese-making (3 cheeses a day per group). After 60 d of aging, each cheese of each experimental group was sampled for the analyses. The results on chemical composition revealed a greater monounsaturated fatty acids content and an increase in the nutritional indices suggesting a favorable role of cocoa bean shells dietary inclusion on the nutritive value of the cheese. The cheese sensory profile was affected by the cocoa bean shells inclusion, with more pronounced appearance, odor, aroma, and taste attributes in the product. The volatile profile showed only a few significant differences, mainly related to the cheese ripening process, and no differences were found in α-tocopherol contents in cheese fat between the 2 groups. Therefore, the coca bean shells inclusion in the diet of dairy sheep allowed to obtain a good quality cheese, without altering the characteristics associated with the typical profiles of sheep cheese. Furthermore, the use of this by-product could contribute to decrease feed costs and waste management, representing a good practice for increasing the sustainability of dairy products.
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Affiliation(s)
- M Caccamo
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - G Luciano
- Department Di3A, University of Catania, via Santa Sofia 100, 95123 Catania, Italy
| | - T Rapisarda
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - V M Marino
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - C Pasta
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - A Natalello
- Department Di3A, University of Catania, via Santa Sofia 100, 95123 Catania, Italy..
| | - G Mangione
- Department Di3A, University of Catania, via Santa Sofia 100, 95123 Catania, Italy
| | - B Valenti
- Department DSA3, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - A Campione
- Department DSA3, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - G Marino
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - M Pauselli
- Department DSA3, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
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Roufou S, Griffin S, Katsini L, Polańska M, Van Impe JF, Valdramidis VP. The (potential) impact of seasonality and climate change on the physicochemical and microbial properties of dairy waste and its management. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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3
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Sunde H, Ryder K, Bekhit AEDA, Carne A. Analysis of peptides in a sheep beta lactoglobulin hydrolysate as a model to evaluate the effect of peptide amino acid sequence on bioactivity. Food Chem 2021; 365:130346. [PMID: 34218112 DOI: 10.1016/j.foodchem.2021.130346] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/05/2021] [Accepted: 06/08/2021] [Indexed: 01/04/2023]
Abstract
Fungal protease FPII was found to hydrolyse sheep β-lactoglobulin (β-Lg), and the hydrolysate exhibited substantial antioxidant and ACE inhibition bioactivities. From analysis of the peptide sequences in the hydrolysate in relation to bioactivity, synthetic peptides corresponding to four regions of sequence in β-Lg (LAFNPTQLEGQCHV, DTDYKKYLLF, LDAQSAPLRVY and VEELKPTPE) were analysed for bioactivity. Additional synthetic peptides were designed to examine the bioactivity of different parts of the above four sequences, and the effect of amino acid substitutions on bioactivity. The results show that parts of the peptide sequences contribute differently to bioactivity and substitution of amino acids has a substantial effect on antioxidant and ACE inhibition activities.
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Affiliation(s)
- Hannah Sunde
- Department of Biochemistry, University of Otago, Box 56, Dunedin 9054, New Zealand
| | - Kate Ryder
- Department of Biochemistry, University of Otago, Box 56, Dunedin 9054, New Zealand.
| | - Alaa El-Din A Bekhit
- Department of Food Science, University of Otago, Box 56, Dunedin 9054, New Zealand
| | - Alan Carne
- Department of Biochemistry, University of Otago, Box 56, Dunedin 9054, New Zealand
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Wang Y, Morton JD, Bekhit AELDA, Carne A, Mason SL. Amino Acid Sequences of Lactoferrin from Red Deer ( Cervus elaphus) Milk and Antimicrobial Activity of Its Derived Peptides Lactoferricin and Lactoferrampin. Foods 2021; 10:1305. [PMID: 34200201 PMCID: PMC8228779 DOI: 10.3390/foods10061305] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/30/2021] [Accepted: 06/01/2021] [Indexed: 11/16/2022] Open
Abstract
Although the bioactivities of bovine lactoferrin have been extensively investigated, little is known about deer milk lactoferrin bioactivity and its amino acid sequence. This research investigated the amino acid sequence of deer lactoferrin and the antimicrobial activities of two lactoferrin-encrypted peptides; lactoferricin (Lfcin) and lactoferrampin (Lfampin). Deer lactoferrin was found to have a molecular weight of 77.1 kDa and an isoelectric point of 7.99, which are similar to that of bovine lactoferrin, 78 kDa and pI 7.9. Deer lactoferrin contains 707 amino acids, one amino acid less than bovine lactoferrin, and has 92% homology with bovine lactoferrin. Deer lactoferricin exhibited strong antimicrobial activity against E. coli American Type Culture Collection (ATCC) 25922 and L. acidophilus ATCC 4356. The antimicrobial activities of deer and bovine Lfcin and Lfampin were compared. Based on MIC, deer Lfcin was found to be a more effective inhibitor of L. acidophilus ATCC 4356 than bovine Lfcin, but bovine Lfcin and Lfampin were more effective against E. coli ATCC 25922 than deer Lfcin and Lfampin. The deer Lfcin sequence differed at seven amino acids from bovine Lfcin and this decreased the net positive charge and increased the hydrophobicity. Deer Lfampin contained two differences in amino acid sequence compared to bovine Lfampin which decreased the net positive charge. These amino acid sequence differences likely account for differences in antibacterial activity. Positive charge and hydrophobic residues provide the amphipathic character of these helical peptides, and are considered important for binding of antimicrobial peptides. In silico modelling of deer Lfcin indicated an identical α-helical structure compared to bovine Lfcin.
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Affiliation(s)
- Ye Wang
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln 7674, New Zealand; (J.D.M.); (S.L.M.)
| | - James D. Morton
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln 7674, New Zealand; (J.D.M.); (S.L.M.)
| | - Alaa EL-Din A. Bekhit
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand;
| | - Alan Carne
- Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand;
| | - Susan L. Mason
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln 7674, New Zealand; (J.D.M.); (S.L.M.)
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Wang Y, Bekhit AEDA, Mason SL, Morton JD. Lactoferrin Isolation and Hydrolysis from Red Deer ( Cervus elaphus) Milk and the Antibacterial Activity of Deer Lactoferrin and Its Hydrolysates. Foods 2020; 9:E1711. [PMID: 33233386 PMCID: PMC7700581 DOI: 10.3390/foods9111711] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 11/16/2020] [Accepted: 11/18/2020] [Indexed: 11/17/2022] Open
Abstract
Lactoferrin (Lf) and other whey proteins have been isolated from red deer milk for the first time using a three-step anion and cation exchange chromatography protocol. The separated deer Lf was subject to in vitro gastric and duodenal digestions to generate peptides. The purity of the deer Lf and its hydrolysis products were analyzed by SDS-PAGE. The antibacterial activity of the deer Lf and its hydrolysates were investigated and was compared to cow counterpart. Gastric and duodenal digested deer Lf had strong bactericidal activity against E. coli ATCC 25922 with minimum inhibition concentration (MIC) of 280 µM and 402 µM, respectively. These results suggest that deer milk contains bioactive whey proteins and can generate bioactive peptides, which can benefit human health by inhibiting food-borne pathogenic bacteria.
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Affiliation(s)
- Ye Wang
- Department of Wine, Food and Molecular Bioscience, Lincoln University, PO Box 85084, Lincoln 7674, New Zealand; (S.L.M.); (J.D.M.)
| | - Alaa El-Din A. Bekhit
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand;
| | - Susan L. Mason
- Department of Wine, Food and Molecular Bioscience, Lincoln University, PO Box 85084, Lincoln 7674, New Zealand; (S.L.M.); (J.D.M.)
| | - James D. Morton
- Department of Wine, Food and Molecular Bioscience, Lincoln University, PO Box 85084, Lincoln 7674, New Zealand; (S.L.M.); (J.D.M.)
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Fuciños C, Fuciños P, Estévez N, Pastrana LM, Vicente AA, Rúa ML. One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes. Food Chem 2019; 275:480-488. [DOI: 10.1016/j.foodchem.2018.09.144] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 09/22/2018] [Accepted: 09/24/2018] [Indexed: 01/15/2023]
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Purification of lactoperoxidase from bovine milk by integrating the technique of salting-out extraction with cation exchange chromatographic separation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00056-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Caro-León FJ, Argüelles-Monal W, Carvajal-Millán E, López-Franco YL, Goycoolea-Valencia FM, San Román del Barrio J, Lizardi-Mendoza J. Production and characterization of supercritical CO2 dried chitosan nanoparticles as novel carrier device. Carbohydr Polym 2018; 198:556-562. [DOI: 10.1016/j.carbpol.2018.06.102] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 05/10/2018] [Accepted: 06/22/2018] [Indexed: 02/07/2023]
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Gámbaro A, Maceiras L, Erramouspe F, Nógues L, Callejas N, Vieitez I. Sensory profile of sheep cheeses during a six-month storage period as evaluated by consumers. FOOD SCI TECHNOL INT 2017. [PMID: 28649866 DOI: 10.1177/1082013217717612] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Over the past decade, the use of check-all-that-apply questions has become an easier and faster alternative to traditional sensory profiles using trained assessors, allowing the characterisation of a product by consumers. In this study, 65 consumers evaluated the acceptability of six artisan Uruguayan sheep cheese samples during a six-month storage period, providing a descriptive profile using a check-all-that-apply questionnaire consisting of 32 sensory and non-sensory terms. Although the acceptability of five of the six samples was not modified during storage, the consumers were able to perceive changes in the texture and flavour of products, providing a sensory profile of the cheeses. The categories s trange flavour, animal odour, strange odour, bitter and acidic were associated with negative terms such as bad quality and unpleasant flavour, whereas salty and tasty appeared to be related to positive terms including good quality, pleasant flavour and delicious. Therefore, for the Uruguayan consumer, preference for this type of product appears to be mainly conditioned by the flavour perceived in these cheeses, rather than their texture attributes.
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Affiliation(s)
- Adriana Gámbaro
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
| | - Lucía Maceiras
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
| | - Florencia Erramouspe
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
| | - Lucía Nógues
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
| | - Nicolás Callejas
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
| | - Ignacio Vieitez
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
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Shavandi A, Bekhit AEDA, Carne A, Bekhit A. Evaluation of keratin extraction from wool by chemical methods for bio-polymer application. J BIOACT COMPAT POL 2016. [DOI: 10.1177/0883911516662069] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
This study investigated some physicochemical properties of keratin extracted from Merino wool using five chemical extraction methods: alkali hydrolysis, sulfitolysis, reduction, oxidation, and extraction using ionic liquid. The ionic liquid method produced the highest protein yield (95%), followed by sulfitolysis method (89%), while the highest extraction yield was obtained with the reduction method (54%). The lowest yield was obtained with the oxidation method (6%). The oxidation extract contained higher molecular weight (>40 kDa) protein components, whereas the alkali hydrolysis extract contained protein material of <10 kDa. The sulfitolysis, reduction, and ionic liquid extracts contained various protein components between 3.5 and 60 kDa. Keratin obtained from various extraction methods had different yield, morphology, and physicochemical properties. None of the samples were toxic to L929 fibroblast cells up to a concentration of 2.5 mg/mL. Apart from the alkali hydrolysis extract, all other keratin extracts (reduction, sulfitolysis, ionic liquid, and oxidation) showed Fourier transform infrared adsorption peaks attributed to the sulfitolysis–oxidation stretching vibrations of cysteine-S-sulfonated residues, with the oxidation extract showing the highest content of cysteine-S-sulfonated residues. This study indicates that the properties of the keratin extract obtained vary depending on the extraction method used, which has implications for use in structural biomaterial applications.
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Affiliation(s)
- Amin Shavandi
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | | | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin, New Zealand
| | - Adnan Bekhit
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Alexandria University, Alexandria, Egypt
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