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Ebrahimi A, Andishmand H, Huo C, Amjadi S, Khezri S, Hamishehkar H, Mahmoudzadeh M, Kim KH. Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies. Compr Rev Food Sci Food Saf 2024; 23:e13370. [PMID: 38783570 DOI: 10.1111/1541-4337.13370] [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: 08/15/2023] [Revised: 04/01/2024] [Accepted: 04/30/2024] [Indexed: 05/25/2024]
Abstract
Glycomacropeptide (GMP) is a bioactive peptide derived from whey protein, consisting of 64 amino acids. It is a phenylalanine-free peptide, making it a beneficial dietary option for individuals dealing with phenylketonuria (PKU). PKU is an inherited metabolic disorder characterized by high levels of phenylalanine in the bloodstream, resulting from a deficiency of phenylalanine dehydrogenase in affected individuals. Consequently, patients with PKU require lifelong adherence to a low-phenylalanine diet, wherein a significant portion of their protein intake is typically sourced from a phenylalanine-free amino acid formula. GMP has several nutritional values, numerous bioactivity properties, and therapeutic effects in various inflammatory disorders. Despite all these features, the purification of GMP is an imperative requirement; however, there are no unique methods for achieving this goal. Traditionally, several methods have been used for GMP purification, such as thermal or acid treatment, alcoholic precipitation, ultrafiltration (UF), gel filtration, and membrane separation techniques. However, these methods have poor specificity, and the presence of large amounts of impurities can interfere with the analysis of GMP. More efficient and highly specific GMP purification methods need to be developed. In this review, we have highlighted and summarized the current research progress on the major biological features and purification methodologies associated with GMP, as well as providing an extensive overview of the recent developments in using charged UF membranes for GMP purification and the influential factors.
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Affiliation(s)
- Alireza Ebrahimi
- Student research committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hashem Andishmand
- Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Chen Huo
- School of Pharmacy, Sungkyunkwan University, Suwon, South Korea
| | - Sajed Amjadi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Sima Khezri
- Student research committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Centre, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Mahmoudzadeh
- Drug Applied Research Centre, Tabriz University of Medical Sciences, Tabriz, Iran
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ki Hyun Kim
- School of Pharmacy, Sungkyunkwan University, Suwon, South Korea
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Corrigan BM, O'Mahony JA, Fenelon MA. The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation. J Dairy Sci 2023; 106:8299-8311. [PMID: 38040197 DOI: 10.3168/jds.2022-22088] [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: 03/16/2022] [Accepted: 06/25/2022] [Indexed: 12/03/2023]
Abstract
Sweet and, to a lesser extent, acid whey protein ingredients can be used for the formulation of infant nutritional products. Unlike acid whey, sweet whey contains caseinomacropeptide (CMP), a heat-stable peptide liberated from κ-casein during cheese and rennet casein manufacture. Four protein systems-sweet whey (SW) and acid whey (AW), with or without standardization for CMP protein content-were added to skim milk (50/50, wt/wt) and unheated or heated to 85 or 110°C. These 12 samples were assessed for physicochemical stability in the presence of added calcium at pH 6.8. The effect of CMP content on the physicochemical properties of the protein systems was also assessed. Without preheat treatment, mixtures of AW and skim milk (SM) were more heat stable than SW and SM, demonstrating the effect of whey protein type on heat stability. Preheat treatment of the SW in the presence of SM significantly improved the heat stability of the resultant protein systems on subsequent heating. All of the protein systems had significantly lower heat stability with the addition of Ca, although the reduction was significantly smaller for the heated protein systems than the unheated controls. The findings can help identify heating parameters and ingredients for optimizing processing stability and physicochemical characteristics of nutritional beverages such as infant formulations.
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Affiliation(s)
- Bernard M Corrigan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 TP07
| | - Mark A Fenelon
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 TP07.
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Olsen W, Liang N, Dallas DC. Macrophage-Immunomodulatory Actions of Bovine Whey Protein Isolate, Glycomacropeptide, and Their In Vitro and In Vivo Digests. Nutrients 2023; 15:4942. [PMID: 38068800 PMCID: PMC10707750 DOI: 10.3390/nu15234942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 11/06/2023] [Accepted: 11/09/2023] [Indexed: 12/18/2023] Open
Abstract
Whey protein isolate (WPI) consists of an array of proteins and peptides obtained as a byproduct of the cheesemaking process. Research suggests that WPI, along with its peptides such as glycomacropeptide (GMP), possesses immunomodulatory properties. These properties hold potential for alleviating the adverse effects of inflammatory conditions such as inflammatory bowel disease. Although promising, the immunoregulatory properties of the digested forms of WPI and GMP-those most likely to interact with the gut immune system-remain under-investigated. To address this knowledge gap, the current study examined the effects of in vitro-digested WPI and GMP, in vivo-digested WPI, and undigested WPI and GMP on the secretion of pro-inflammatory cytokines (TNF-α and IL-1β) in lipopolysaccharide-stimulated macrophage-like cells. Our results indicate that digested WPI and GMP reduced the expression of TNF-α and IL-1β, two pro-inflammatory cytokines. Whole WPI had no effect on TNF-α but reduced IL-1β levels. In contrast, in vivo-digested WPI reduced TNF-α but increased IL-1β. Undigested GMP, on the other hand, increased the secretion of both cytokines. These results demonstrate that digestion greatly modifies the effects of WPI and GMP on macrophages and suggest that digested WPI and GMP could help mitigate gastrointestinal inflammation. Further clinical studies are necessary to determine the biological relevance of WPI and GMP digestion products within the gut and their capacity to influence gut inflammation.
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Affiliation(s)
- Wyatt Olsen
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA;
| | - Ningjian Liang
- Nutrition Program, College of Health, Oregon State University, Corvallis, OR 97331, USA;
| | - David C. Dallas
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA;
- Nutrition Program, College of Health, Oregon State University, Corvallis, OR 97331, USA;
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Blanco PM, Narambuena CF, Madurga S, Mas F, Garcés JL. Unusual Aspects of Charge Regulation in Flexible Weak Polyelectrolytes. Polymers (Basel) 2023; 15:2680. [PMID: 37376324 DOI: 10.3390/polym15122680] [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: 05/22/2023] [Revised: 06/07/2023] [Accepted: 06/10/2023] [Indexed: 06/29/2023] Open
Abstract
This article reviews the state of the art of the studies on charge regulation (CR) effects in flexible weak polyelectrolytes (FWPE). The characteristic of FWPE is the strong coupling of ionization and conformational degrees of freedom. After introducing the necessary fundamental concepts, some unconventional aspects of the the physical chemistry of FWPE are discussed. These aspects are: (i) the extension of statistical mechanics techniques to include ionization equilibria and, in particular, the use of the recently proposed Site Binding-Rotational Isomeric State (SBRIS) model, which allows the calculation of ionization and conformational properties on the same foot; (ii) the recent progresses in the inclusion of proton equilibria in computer simulations; (iii) the possibility of mechanically induced CR in the stretching of FWPE; (iv) the non-trivial adsorption of FWPE on ionized surfaces with the same charge sign as the PE (the so-called "wrong side" of the isoelectric point); (v) the influence of macromolecular crowding on CR.
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Affiliation(s)
- Pablo M Blanco
- Physical Chemistry Unit, Materials Science and Physical Chemistry Department & Research Institute of Theoretical and Computational Chemistry (IQTCUB), Barcelona University (UB), 08028 Barcelona, Catalonia, Spain
| | - Claudio F Narambuena
- Grupo de Bionanotecnologia y Sistemas Complejos, Infap-CONICET & Facultad Regional San Rafael, Universidad Tecnológica Nacional, San Rafael 5600, Argentina
| | - Sergio Madurga
- Physical Chemistry Unit, Materials Science and Physical Chemistry Department & Research Institute of Theoretical and Computational Chemistry (IQTCUB), Barcelona University (UB), 08028 Barcelona, Catalonia, Spain
| | - Francesc Mas
- Physical Chemistry Unit, Materials Science and Physical Chemistry Department & Research Institute of Theoretical and Computational Chemistry (IQTCUB), Barcelona University (UB), 08028 Barcelona, Catalonia, Spain
| | - Josep L Garcés
- Chemistry Department, Technical School of Agricultural Engineering & AGROTECNIO, Lleida University (UdL), 25003 Lleida, Catalonia, Spain
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Hewa Nadugala B, Hantink R, Nebl T, White J, Pagel CN, Ranadheera C, Logan A, Raynes JK. The role of glycosylation in amyloid fibril formation of bovine κ-casein. Curr Res Food Sci 2023; 6:100433. [PMID: 36660302 PMCID: PMC9842538 DOI: 10.1016/j.crfs.2023.100433] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 12/08/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023] Open
Abstract
In order to explore the functions of glycosylation of κ-Casein (κ-CN) in bovine milk, unglycosylated (UG) and twice glycosylated (2G) forms of κ-CN B were purified by selective precipitation followed by anion exchange chromatography from κ-CN BB milk and tested for their amyloid fibril formation and morphology, oligomerisation states and protein structure. The diameter of self-assembled κ-CN B aggregates of both glyco-form were shown for the first time to be in the same 26.0-28.7 nm range for a 1 mg mL-1 solution. The presence of two bound glycans in the protein structure of 2G κ-CN B led to a greater increase in the maximum amyloid fibril formation rate with increasing protein concentration and a difference in both length (82.0 ± 29.9 vs 50.3 ± 13.7 nm) and width (8.6 ± 2.1 vs 13.9 ± 2.5 nm) for fibril morphology compared to UG κ-CN B. The present results suggest that amyloid fibril formation proceeds at a slow but steady rate via the self-assembly of dissociated, monomeric κ-CN B proteins at concentrations of 0.22-0.44 mg mL-1. However amyloid fibril formation proceeds more rapidly via the assembly of either aggregated κ-CN present in a micelle-like form or dissociated monomeric κ-CN, packed into reorganised formational structures above the critical micellar concentration to form fibrils of differing width. The degree of glycosylation has no effect on the polarity of the adjacent environment, nor non-covalent and disulphide interactions between protein molecules when in the native form. Yet glycosylation can influence protein folding patterns of κ-CN B leading to a reduced tryptophan intrinsic fluorescence intensity for 2G compared to UG κ-CN B. These results demonstrate that glycosylation plays an important role in the modulation of aggregation states of κ-CN and contributes to a better understanding of the role of glycosylation in the formation of amyloid fibrils from intrinsically disordered proteins.
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Affiliation(s)
- Barana Hewa Nadugala
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, VIC, 3052, Australia,CSIRO Agriculture and Food, Werribee Victoria, 3030, Australia
| | - Rick Hantink
- CSIRO Agriculture and Food, Werribee Victoria, 3030, Australia
| | - Tom Nebl
- Biology Group, Biomedical Manufacturing Program, CSIRO, Bayview Ave/Research Way, Clayton, VIC, 3168, Australia
| | - Jacinta White
- CSIRO Manufacturing, Bayview Avenue, Clayton, VIC, 3168, Australia
| | - Charles N. Pagel
- Melbourne Veterinary School, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, VIC, 3052, Australia
| | - C.S. Ranadheera
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, VIC, 3052, Australia,Corresponding author.
| | - Amy Logan
- CSIRO Agriculture and Food, Werribee Victoria, 3030, Australia,Corresponding author.
| | - Jared K. Raynes
- School of Chemical and Biomolecular Engineering, Faculty of Engineering, The University of Sydney, NSW, 2006, Australia
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Majidinia L, Kalbasi-Ashtari A, Mirsaeedghazi H. Effects of pH, stirring rate, reaction time and sequential ultrafiltration of whey protein solution on recovery and purification of glycomacropeptides. J DAIRY RES 2022; 89:1-8. [PMID: 36177856 DOI: 10.1017/s0022029922000632] [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: 11/06/2022]
Abstract
This study was designed to show the changes in glycolmacropeptides (GMPs) of whey protein solution (WPS) due to different pretreatments before and after ultrafiltration (UF). The combined form of two variants (A&B) of GMPs is a helpful compound for nutritional management of phenylketonuria and ulcerative-colitis diseases and has low content of phenylalanine (Phe). WPS with 10% concentration was prepared, acidified (adjusted to pH = 3.0), and passed through a PES (polyethersulfone) membrane in the 1st-stage of ultrafiltration (UF-1). Then the resulting permeate was neutralized and went through the 2nd-stage of ultrafiltration (UF-2) under similar conditions. Four experiments of TRT-CON, CON-TRT, TRT-TRT, and CON-CON were used with different pretreatments, where TRT was a mixing-treatment of 30 min at 150 RPM applied either after acidification of WPS or after neutralization of first permeate and before UF-2 process. While the concentration and purity of the combined GMPs in UF-2 retentate in TRT-TRT respectively were >95.6 and 99.5%, its Phe became <10 ppm among the experiments. Highly glycolyzed polymers of GMPs (MW = 45-50 kDa) were formed in the TRT-TRT experiment and went through the pore sizes of PES membrane of UF-1 easily because of their flexible structure. However, they remained in the UF-2 retentate, due to to the formation of bulky polymers. The TRT-TRT experiment had the highest reversible and irreversible resistances for passing through the UF-1 and remaining on the UF-2 membranes, and its fouling index was significantly less than other experiments.
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Affiliation(s)
- Lida Majidinia
- Department of Food Science and Technology, Pharmaceutical Science Branch, Azad University of Medical Sciences, Tehran, Iran
| | - Ahmad Kalbasi-Ashtari
- Biological and Agricultural Engineering Department, Texas A&M University, College Station, Texas, USA
| | - Hossein Mirsaeedghazi
- Department of Food Technology, College of Aburaihan, University of Tehran, Tehran, Iran
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Keel K, Harte FM, Berbejillo J, López-Pedemonte T. Functionality of glycomacropeptide glycated with lactose and maltodextrin. J Dairy Sci 2022; 105:8664-8676. [PMID: 36175239 DOI: 10.3168/jds.2022-21959] [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: 02/11/2022] [Accepted: 07/07/2022] [Indexed: 11/19/2022]
Abstract
The Maillard reaction (MR), under proper environmental conditions, has been used to improve protein functionality. In the present work, 2 high temperatures (50-80°C) and water activity (Aw; 0.45-0.67) were used to promote exogenous glycosylation of glycomacropeptide (GMP) while minimizing processing times (0, 8, 24, 48, and 96 h at 50°C; 0, 2, 4, 8, and 24 h at 80°C). Maltodextrin, a polysaccharide commonly used in the food industry as a functional ingredient, was used as a reducing sugar, and compared with lactose, a native milk sugar. The progression of MR was evaluated by tracking changes in molecular weight using SDS-PAGE, the formation of Amadori compounds, and browning. Aqueous glycosylated GMP solutions (5 to 20% wt/vol) were tested for solubility, rheological properties, and foam formation. As expected, MR progression was faster with Aw = 0.67 and 80°C. Glycosylated GMP powders showed no change in their solubility after MR. However, the apparent viscosity ( γ˙ = 30 s-1) of the 20% wt/vol suspensions exhibited a slight increase when GMP was glycosylated with maltodextrin for 24 h at 80°C, and a 2-log increase when GMP was glycosylated with lactose, with a high browning development in both cases. The foam expansion index of the resuspended glycosylated powders was increased by between 25 and 66% compared with the nonglycosylated powders. Better foam stability (approximately 2 h) and no browning development were observed for GMP glycosylated with maltodextrin for 2 h at Aw = 0.67 and 80°C. The results show that GMP has undergone further glycosylation by means of controlled MR, which improves viscosity and foaming index without negatively affecting solubility. These preliminary studies provide a basis for the future creation of a new ingredient with GMP and reducing sugars.
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Affiliation(s)
- Karen Keel
- Unidad de Ciencia y Tecnología de Lácteos, Universidad Tecnológica del Uruguay, La Paz, Colonia, Uruguay CP 70200.
| | - Federico M Harte
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - Julio Berbejillo
- Unidad de Ciencia y Tecnología de Lácteos, Universidad Tecnológica del Uruguay, La Paz, Colonia, Uruguay CP 70200
| | - Tomás López-Pedemonte
- Unidad de Ciencia y Tecnología de Lácteos, Universidad Tecnológica del Uruguay, La Paz, Colonia, Uruguay CP 70200
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Blanco PM, Achetoni MM, Garcés JL, Madurga S, Mas F, Baieli MF, Narambuena CF. Adsorption of flexible proteins in the 'wrong side' of the isoelectric point: Casein macropeptide as a model system. Colloids Surf B Biointerfaces 2022; 217:112617. [PMID: 35738075 DOI: 10.1016/j.colsurfb.2022.112617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 04/10/2022] [Accepted: 06/06/2022] [Indexed: 01/05/2023]
Abstract
We analyze the conditions of the adsorption of a flexible peptide onto a charged substrate in the 'wrong side' of the isoelectric point (WSIP), i.e. when surface and peptide charges have the same sign. As a model system, we focus on the casein macropeptide (CMP), both in the aglycosylated (aCMP) and fully glycosydated (gCMP) forms. We model the substrate as a uniformly charged plane while CMP is treated as a bead-and-spring model including electrostatic interactions, excluded volume effects and acid/base equilibria. Adsorption coverage, aminoacid charges and concentration profiles are computed by means of Monte Carlo simulations at fixed pH and salt concentration. We conclude that for different reasons the CMP can be adsorbed to both positively and negatively charged surfaces in the WSIP. For negatively charged surfaces, WSIP adsorption is due to the patchy distribution of charges: the peptide is attached to the surface by the positively charged end of the chain, while the repulsion of the surface for the negatively charged tail is screened by the small ions of the added salt. This effect increases with salt concentration. Conversely, a positively charged substrate induces strong charge regulation of the peptide: the acidic groups are deprotonated, and the peptide becomes negatively charged. This effect is stronger at low salt concentrations and it is more intense for gCMP than for aCMP, due to the presence of the additional sialic groups in gCMP.
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Affiliation(s)
- Pablo M Blanco
- Department of Physical and Macromolecular Chemistry, Faculty of Science, Charles University, Hlavova 8, 128 00 Prague 2, Czech Republic; Department of Material Science and Physical Chemistry & Institute of Theoretical and Computational Chemistry (IQTC), University of Barcelona, C/ Martí i Franquès, 1, 08028 Barcelona, Catalonia, Spain
| | - Micaela M Achetoni
- Universidad Tecnología Nacional & Grupo Bionanotecnología y Sistemas Complejos. (UTN-CONICET), Facultad Regional San Rafael, Av. General Urquiza 314C.P.:5600, San Rafael, Mendoza, Argentina
| | - Josep L Garcés
- Department of Chemistry, University of Lleida, Av. Alcalde Rovira Roure 191, E-25198 Lleida, Catalonia, Spain
| | - Sergio Madurga
- Department of Material Science and Physical Chemistry & Institute of Theoretical and Computational Chemistry (IQTC), University of Barcelona, C/ Martí i Franquès, 1, 08028 Barcelona, Catalonia, Spain
| | - Francesc Mas
- Department of Material Science and Physical Chemistry & Institute of Theoretical and Computational Chemistry (IQTC), University of Barcelona, C/ Martí i Franquès, 1, 08028 Barcelona, Catalonia, Spain
| | - María F Baieli
- Universidad de Buenos Aires & Instituto de Nanobiotecnología (UBA-CONICET), Facultad de Farmacia y Bioquímica, Buenos Aires, Argentina
| | - Claudio F Narambuena
- Universidad Tecnología Nacional & Grupo Bionanotecnología y Sistemas Complejos. (UTN-CONICET), Facultad Regional San Rafael, Av. General Urquiza 314C.P.:5600, San Rafael, Mendoza, Argentina.
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Lu Y, Liu J, Li Z, Li W, Liu J, Huang L, Wang Z. Comparative Mass Spectrometry Analysis and Immunomodulatory Effects of Casein Glycomacropeptide O-Glycans in Bovine and Caprine Whey Powder. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8746-8754. [PMID: 35802832 DOI: 10.1021/acs.jafc.1c07975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Casein glycomacropeptide carries various O-glycan modifications, which, together with variations in the amino acid composition of the glycopeptide, may result in different biological activities. In this study, O-glycans of casein glycomacropeptide from bovine and caprine whey powder were qualitatively and quantitatively analyzed by LC-UV-ESI-MS/MS, and their immune activities and regulatory mechanisms were compared. O-Glycans' total content was 1.54 times higher in bovine than in caprine glycomacropeptide. The glycoform H1N1S2 (H: hexose; N: N-acetylgalactosamine; and S: N-acetylneuraminic acid) accounted for nearly 50% of total glycomacropeptide O-glycans in bovine milk but less than 20% in caprine milk. Bovine glycomacropeptide glycosylation promoted the immune activity of RAW264.7 cells, which may be linked to a higher content of disialylated O-glycans. Glycomacropeptide from both milk sources significantly upregulated the mRNA expression of IL-1α, TNF-α, and IL-10 in RAW264.7 cells and activated the MAPK immunomodulatory signaling pathway. This study demonstrates the possible use of casein glycomacropeptide as an immunomodulatory agent.
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Affiliation(s)
- Yu Lu
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Jie Liu
- The College of Life Sciences, Northwest University, Xi'an 710069, China
| | - Zhenhua Li
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Wenqing Li
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Jing Liu
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Linjuan Huang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
- The College of Life Sciences, Northwest University, Xi'an 710069, China
| | - Zhongfu Wang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
- The College of Life Sciences, Northwest University, Xi'an 710069, China
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10
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Loria KG, Pilosof AM, Farías ME. Self-association of caseinomacropeptide in presence of CaCl2 at neutral pH: Calcium binding determination. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Guedes PV, de Freitas RA, Franco CRC, Cândido LMB. Rheological and microstructural characterisation of heat-induced whey protein isolate gels affected by the addition of caseinomacropeptide. J DAIRY RES 2022; 89:1-8. [PMID: 35225181 DOI: 10.1017/s0022029922000115] [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: 11/07/2022]
Abstract
Caseinomacropeptide (CMP) is derived from the chymosin cleavage of κ-casein during cheese production. This study developed gels from CMPs, which were isolated by different ultrafiltration systems, and whey protein isolate (WPI), and studied their rheological and ultrastructural characteristics. The 30% WPI gel showed high elastic modulus (G') values and stronger structure than the other samples with CMP. Another gel, with 50% protein, 30% WPI and 20% CMP sample isolated from the 30 kDa retentate, had a weaker structure and lower G' value. The third gel, with 30% WPI and 20% CMP sample from the 5 kDa retentate derived from the 30 kDa retentate, presented intermediate structural strength. Despite the increase in protein concentration from the addition of CMP, there was a decrease in the strength of the gel network. Different CMP isolation processes also contributed to differences in the microscopic analysis of gel structures with the same protein content.
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Affiliation(s)
- Paula V Guedes
- Post-graduate Programme of Food Engineering, Chemical Engineering Department, Federal University of Paraná, P.O. Box 19011, Curitiba, PR, Brazil
| | - Rilton A de Freitas
- Chemistry Department, Federal University of Paraná, P.O. Box 19032, Curitiba, PR, Brazil
| | - Célia R C Franco
- Centre of Biological Sciences, Department of Cell Biology, Federal University of Paraná, P.O. Box 19031, Curitiba, PR, Brazil
| | - Lys Mary B Cândido
- Post-graduate Programme of Food Engineering, Chemical Engineering Department, Federal University of Paraná, P.O. Box 19011, Curitiba, PR, Brazil
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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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Foisy Sauvé M, Spahis S, Delvin E, Levy E. Glycomacropeptide: A Bioactive Milk Derivative to Alleviate Metabolic Syndrome Outcomes. Antioxid Redox Signal 2021; 34:201-222. [PMID: 32338040 DOI: 10.1089/ars.2019.7994] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Significance: Metabolic syndrome (MetS) represents a cluster of cardiometabolic disorders, which accelerate the risk of developing diabetes, nonalcoholic fatty liver disease, and cardiovascular disorders such as atherosclerosis. Oxidative stress (OxS) and inflammation contribute to insulin resistance (IR) that greatly promotes the clinical manifestations of MetS components. Given the growing prevalence of this multifactorial condition, its alerting comorbidities, and the absence of specific drugs for treatment, there is an urgent need of prospecting for alternative nutraceutics as effective therapeutic agents for MetS. Recent Advances: There is a renewed interest in bioactive peptides derived from human and bovine milk proteins given their high potential in magnifying health benefits. Special attention has been paid to glycomacropeptide (GMP), a bioactive and soluble derivative from casein and milk whey, because of the wide range of its health-promoting functions perceived in the MetS and related complications. Critical Issues: In the present review, the challenging issue relative to clinical utility of GMP in improving MetS outcomes will be critically reported. Its importance in alleviating obesity, OxS, inflammation, IR, dyslipidemia, and hypertension will be underlined. The mechanisms of action will be analyzed, and the various gaps of knowledge in this area will be specified. Future Directions: Valuable data from cellular, preclinical, and clinical investigations have emphasized the preventive and therapeutic actions of GMP toward the MetS. However, additional efforts are needed to support its proofs of principle and causative relationship to translate its concept into the clinic. Antioxid. Redox Signal. 34, 201-222.
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Affiliation(s)
- Mathilde Foisy Sauvé
- Research Centre, CHU Sainte-Justine, Montreal, Canada.,Department of Nutrition, Université de Montréal, Montreal, Canada
| | - Schohraya Spahis
- Research Centre, CHU Sainte-Justine, Montreal, Canada.,Department of Nutrition, Université de Montréal, Montreal, Canada
| | - Edgard Delvin
- Research Centre, CHU Sainte-Justine, Montreal, Canada
| | - Emile Levy
- Research Centre, CHU Sainte-Justine, Montreal, Canada.,Department of Nutrition, Université de Montréal, Montreal, Canada
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Morales R, Martinez MJ, Pilosof AMR. Iron-caseinglycomacropeptide complexes: Characterization and application in beverages. Food Res Int 2020; 138:109772. [PMID: 33292951 DOI: 10.1016/j.foodres.2020.109772] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/20/2020] [Accepted: 09/30/2020] [Indexed: 11/28/2022]
Abstract
Complexing iron with organic compounds has been considered an alternative strategy to mitigate the problems associated with the level of bioavailable iron and the acceptability of products supplemented with this mineral. CMP contains specific amino acids associated with iron binding. The present study aims to optimize the conditions of Fe/CMP complex formation and understand the molecular basis of interactions between CMP and iron ions. Results showed that CMP can bind ferrous iron in a 1:1.5 M ratio, forming a stable peptide-iron complex, where CMP assembles in a tetrameric form. FTIR spectra indicated that iron binding altered the secondary structures of CMP. The iron-binding sites of CMP corresponded primarily to acid residues of Glu, Asp and sialic acid. Moreover, Fe/CMP complex remained stable in a wide pH range (2.0-6.5), suggesting the adequacy to be efficiently added in food or beverages and to keeping complexed in the digestion environment. Finally, Fe/CMP complex was added to a commercial beverage (2 mg of Fe per serving of beverage) and no changes were observed in their colour during storage. A model to explain the binding between CMP and iron is proposed. These results suggest a potential application of this peptide for iron fortification.
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Affiliation(s)
- Rocío Morales
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina.
| | - María Julia Martinez
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina.
| | - Ana María Renata Pilosof
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina.
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Gaspard SJ, Sunds AV, Larsen LB, Poulsen NA, O'Mahony JA, Kelly AL, Brodkorb A. Influence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteins. J Dairy Sci 2020; 103:4975-4990. [PMID: 32229125 DOI: 10.3168/jds.2019-17780] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 01/24/2020] [Indexed: 11/19/2022]
Abstract
The effect of the addition of caseinomacropeptide (CMP) or desialylated CMP on the heat-induced denaturation and aggregation of whey proteins was investigated in the pH range 3 to 7 after heating at 80°C for 30 min. The rate and temperature of denaturation, the extent of aggregation, and the changes in secondary structure of the whey proteins heated in presence of CMP or desialylated CMP were measured. The sialic acid bound to CMP favored the denaturation and aggregation of whey proteins when the whey proteins were oppositely charged to CMP at pH 4. A transition occurred at pH 6, below which the removal of sialic acid enhanced the stabilizing properties of CMP against the denaturation and aggregation of the whey proteins. At pH >6, the interactions between desialylated CMP and the whey proteins led to more extensive denaturation and aggregation. Sialic acid bound to CMP influenced the denaturation and aggregation behavior of whey proteins in a pH-dependent manner, and this should be considered in future studies on the heat stability of such systems containing CMP.
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Affiliation(s)
- Sophie J Gaspard
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland; School of Food and Nutritional Sciences, University College Cork, T12 YN60, Ireland
| | - Anne V Sunds
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N Denmark
| | - Lotte B Larsen
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N Denmark
| | - Nina A Poulsen
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N Denmark
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 YN60, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 YN60, Ireland
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland.
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Li N, Arunkumar A, Etzel MR. Kinetics of Whey Protein Glycation Using Dextran and the Dry-Heating Method. Foods 2019; 8:foods8110528. [PMID: 31731407 PMCID: PMC6915607 DOI: 10.3390/foods8110528] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 10/21/2019] [Accepted: 10/23/2019] [Indexed: 11/30/2022] Open
Abstract
Glycation of proteins by polysaccharides via the Maillard reaction improves the functional properties of proteins in foods, such as solubility, heat stability, emulsification, foaming, and gelation. Glycation is achieved by either the dry heating or the wet heating method, and considerable research has been reported on the functionality of the reaction mixture as tested in foods. While the characteristics of the glycates in foods have been well studied, the kinetics and equilibrium yield of the protein-polysaccharide glycation reaction has received little attention. Industrial manufacture of the glycates will require understanding the kinetics and yield of the glycation reaction. This work examined the glycation of whey protein isolate (WPI) and glycomacropeptide (GMP) by using dextran and the dry-heating method at 70 °C and 80% relative humidity. The disappearance of un-glycated protein and the creation of glycated protein were observed using chromatographic analysis and fluorescence laser densitometry of sodium dodecyl sulfate-polyacrylamide gels. Data were fit using a first-order reversible kinetic model. The rate constants measured for the disappearance of un-glycated protein by sodium dodecyl sulfate-polyacrylamide (SDS-PAGE) (k = 0.33 h−1) and by chromatographic analysis (k = 0.38 h−1) were not statistically different from each other for WPI-dextran glycation. Dextran glycation of GMP was slower than for WPI (k = 0.13 h−1). The slower rate of glycation of GMP was attributed to the 50% lower Lys content of GMP compared to WPI. Yield for the dry-heating dextran glycation method was 89% for WPI and 87% for GMP. The present work is useful to the food industry to expand the use of glycated proteins in creating new food products.
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Affiliation(s)
- Na Li
- Department of Food Science, University of Wisconsin, 1605 Linden Drive, Madison, WI 53706, USA;
| | | | - Mark R. Etzel
- Department of Food Science, University of Wisconsin, 1605 Linden Drive, Madison, WI 53706, USA;
- Correspondence:
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Sunds AV, Poulsen NA, Larsen LB. Short communication: Application of proteomics for characterization of caseinomacropeptide isoforms before and after desialidation. J Dairy Sci 2019; 102:8696-8703. [DOI: 10.3168/jds.2019-16617] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 05/23/2019] [Indexed: 11/19/2022]
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Glycomacropeptide Bioactivity and Health: A Review Highlighting Action Mechanisms and Signaling Pathways. Nutrients 2019; 11:nu11030598. [PMID: 30870995 PMCID: PMC6471465 DOI: 10.3390/nu11030598] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 03/06/2019] [Accepted: 03/07/2019] [Indexed: 12/17/2022] Open
Abstract
Food-derived bioactive peptides are reported as beneficial and safe for human health. Glycomacropeptide (GMP) is a milk-protein-derived peptide that, in addition to its nutritional value, retains many biological properties and has therapeutic effects in several inflammatory disorders. GMP was shown under in vitro and in vivo conditions to exert a number of activities that regulate the physiology of important body systems, namely the gastrointestinal, endocrine, and immune systems. This review represents a comprehensive compilation summarizing the current knowledge and updated information on the major biological properties associated with GMP. GMP bioactivity is addressed with special attention on mechanisms of action, signaling pathways involved, and structural characteristics implicated. In addition, the results of various studies dealing with the effects of GMP on models of inflammatory diseases are reviewed and discussed.
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Kilic-Akyilmaz M, Kocaman E, Gulsunoglu Z, Sagdic-Oztan C, Mavazekhan SM. Changes in physicochemical properties and gelation behaviour of caseinomacropeptide isolate by treatment with transglutaminase. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.04.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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21
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Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.02.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Loria KG, Aragón JC, Torregiani SM, Pilosof AM, Farías ME. Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Morales R, Martinez M, Pilosof A. Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties. Colloids Surf B Biointerfaces 2017; 159:501-508. [DOI: 10.1016/j.colsurfb.2017.08.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 08/02/2017] [Accepted: 08/10/2017] [Indexed: 01/05/2023]
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Feeney S, Ryan JT, Kilcoyne M, Joshi L, Hickey R. Glycomacropeptide Reduces Intestinal Epithelial Cell Barrier Dysfunction and Adhesion of Entero-Hemorrhagic and Entero-Pathogenic Escherichia coli in Vitro. Foods 2017; 6:foods6110093. [PMID: 29077065 PMCID: PMC5704137 DOI: 10.3390/foods6110093] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Accepted: 10/25/2017] [Indexed: 12/14/2022] Open
Abstract
In recent years, the potential of glycosylated food components to positively influence health has received considerable attention. Milk is a rich source of biologically active glycoconjugates which are associated with antimicrobial, immunomodulatory, anti-adhesion, anti-inflammatory and prebiotic properties. Glycomacropeptide (GMP) is the C-terminal portion of kappa-casein that is released from whey during cheese-making by the action of chymosin. Many of the biological properties associated with GMP, such as anti-adhesion, have been linked with the carbohydrate portion of the protein. In this study, we investigated the ability of GMP to inhibit the adhesion of a variety of pathogenic Escherichia coli strains to HT-29 and Caco-2 intestinal cell lines, given the importance of E. coli in causing bacterial gastroenteritis. GMP significantly reduced pathogen adhesion, albeit with a high degree of species specificity toward enteropathogenic E. coli (EPEC) strains O125:H32 and O111:H2 and enterohemorrhagic E. coli (EHEC) strain 12900 O157:H7. The anti-adhesive effect resulted from the interaction of GMP with the E. coli cells and was also dependent on GMP concentration. Pre-incubation of intestinal Caco-2 cells with GMP reduced pathogen translocation as represented by a decrease in transepithelial electrical resistance (TEER). Thus, GMP is an effective in-vitro inhibitor of adhesion and epithelial injury caused by E. coli and may have potential as a biofunctional ingredient in foods to improve gastrointestinal health.
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Affiliation(s)
- Shane Feeney
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland.
- Advanced Glycoscience Research Cluster, National Centre for Biomedical Engineering Science, National University of Ireland Galway, H91TK33 Galway, Ireland.
| | - Joseph Thomas Ryan
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland.
| | - Michelle Kilcoyne
- Advanced Glycoscience Research Cluster, National Centre for Biomedical Engineering Science, National University of Ireland Galway, H91TK33 Galway, Ireland.
| | - Lokesh Joshi
- Advanced Glycoscience Research Cluster, National Centre for Biomedical Engineering Science, National University of Ireland Galway, H91TK33 Galway, Ireland.
| | - Rita Hickey
- Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland.
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Abd El-Salam MH, El-Shibiny S. Separation of Bioactive Whey Proteins and Peptides. INGREDIENTS EXTRACTION BY PHYSICOCHEMICAL METHODS IN FOOD 2017:463-494. [DOI: 10.1016/b978-0-12-811521-3.00012-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Baieli MF, Urtasun N, Martinez MJ, Hirsch DB, Pilosof AMR, Miranda MV, Cascone O, Wolman FJ. Affinity chromatography matrices for depletion and purification of casein glycomacropeptide from bovine whey. Biotechnol Prog 2016; 33:171-180. [DOI: 10.1002/btpr.2404] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 09/19/2016] [Indexed: 11/11/2022]
Affiliation(s)
- María F. Baieli
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
| | - Nicolás Urtasun
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
| | - María J. Martinez
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales; Departamento de Industrias; Ciudad Universitaria (1428), Buenos Aires Argentina
| | - Daniela B. Hirsch
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
| | - Ana M. R. Pilosof
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales; Departamento de Industrias; Ciudad Universitaria (1428), Buenos Aires Argentina
| | - María V. Miranda
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
| | - Osvaldo Cascone
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
| | - Federico J. Wolman
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
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Svanborg S, Johansen AG, Abrahamsen RK, Schüller RB, Skeie SB. Caseinomacropeptide influences the functional properties of a whey protein concentrate. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Pilbrow J, Bekhit AEDA, Carne A. Fractionation of sheep cheese whey by a scalable method to sequentially isolate bioactive proteins. Food Chem 2016; 203:165-174. [PMID: 26948602 DOI: 10.1016/j.foodchem.2016.02.065] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2015] [Revised: 01/11/2016] [Accepted: 02/09/2016] [Indexed: 01/30/2023]
Abstract
This study reports a procedure for the simultaneous purification of glyco(caseino)macropeptide, immunoglobulin, lactoperoxidase, lactoferrin, α-lactalbumin and β-lactoglobulin from sheep cheese sweet whey, an under-utilized by-product of cheese manufacture generated by an emerging sheep dairy industry in New Zealand. These proteins have recognized value in the nutrition, biomedical and health-promoting supplements industries. A sequential fractionation procedure using economical anion and cation exchange chromatography on HiTrap resins was evaluated. The whey protein fractionation is performed under mild conditions, requires only the adjustment of pH between ion exchange chromatography steps, does not require buffer exchange and uses minimal amounts of chemicals. The purity of the whey protein fractions generated were analyzed by reversed phase-high performance liquid chromatography and the identity of the proteins was confirmed by mass spectrometry. This scalable procedure demonstrates that several proteins of recognized value can be fractionated in reasonable yield and purity from sheep cheese whey in one streamlined process.
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Affiliation(s)
- Jodi Pilbrow
- Department of Biochemistry, University of Otago, Dunedin, New Zealand.
| | | | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin, New Zealand
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Reduced β-lactoglobulin IgE binding upon in vitro digestion as a result of the interaction of the protein with casein glycomacropeptide. Food Chem 2016; 192:943-9. [DOI: 10.1016/j.foodchem.2015.07.097] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 06/30/2015] [Accepted: 07/22/2015] [Indexed: 11/19/2022]
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Villumsen NS, Hammershøj M, Nielsen LR, Poulsen KR, Sørensen J, Larsen LB. Control of heat treatment and storage temperature prevents the formation of visible aggregates in acidic whey dispersions over a 6-month storage period. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Morales R, Martinez M, Pilosof A. Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Villumsen NS, Jensen HB, Thu Le TT, Møller HS, Nordvang RT, Nielsen LR, Nielsen SB, Sørensen J, Hammershøj M, Larsen LB. Self-assembly of caseinomacropeptide as a potential key mechanism in the formation of visible storage induced aggregates in acidic whey protein isolate dispersions. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Rivera MC, Pinheiro AC, Bourbon AI, Cerqueira MA, Vicente AA. Hollow chitosan/alginate nanocapsules for bioactive compound delivery. Int J Biol Macromol 2015; 79:95-102. [PMID: 25907011 DOI: 10.1016/j.ijbiomac.2015.03.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2014] [Revised: 02/19/2015] [Accepted: 03/03/2015] [Indexed: 01/24/2023]
Abstract
This work aimed at the development of biodegradable nanocapsules as carriers of two bioactive compounds, 5-aminosalycilic acid and glycomacropeptide. Nanocapsules were produced through layer-by-layer (LbL) deposition of chitosan (CH) and alginate (ALG) layers on polystyrene nanoparticles. The bioactive compounds were incorporated on the third layer of the nanocapsules being its encapsulation efficiency and release behaviour evaluated. The LbL deposition process, stability, morphology and size of the multilayer nanocapsules were monitored by means of zeta potential and transmission electron microscopy (TEM). The bioactive compounds release from the CH/ALG nanocapsules was successfully described by a mathematical model (linear superimposition model - LSM), which allowed concluding that bioactive compounds release is due to both Brownian motion and the polymer relaxation of the CH/ALG layers. Final results demonstrated that the synthesized LbL hollow nanocapsules presented spherical morphology and a good capacity to encapsulate different bioactive compounds, being the best results obtained for the system containing 5-aminosalycilic acid (with an encapsulation efficiency of approximately 70%). CH/ALG multilayer nanocapsules could be a promising carrier of bioactive compounds for applications in food and pharmaceutical industries.
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Affiliation(s)
- Melissa C Rivera
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ana C Pinheiro
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ana I Bourbon
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Miguel A Cerqueira
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - António A Vicente
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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Croguennec T, Leng N, Hamon P, Rousseau F, Jeantet R, Bouhallab S. Caseinomacropeptide modifies the heat-induced denaturation–aggregation process of β-lactoglobulin. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.01.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Burgardt V, Oliveira D, Evseev I, Coelho A, Haminiuk C, Waszczynskyj N. Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.05.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Martinez MJ, Pizones Ruiz-Henestrosa VM, Carrera Sánchez C, Rodríguez Patino JM, Pilosof AM. Foaming and surface properties of casein glycomacropeptide–gelatin mixtures as affected by their interactions in the aqueous phase. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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de Faria JT, Minim VPR, Minim LA. Evaluating the effect of protein composition on gelation and viscoelastic characteristics of acid-induced whey protein gels. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.12.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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New solution IEF device for micropreparative separation of peptides and proteins. Electrophoresis 2013; 34:1519-25. [DOI: 10.1002/elps.201200485] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2012] [Revised: 12/17/2012] [Accepted: 12/27/2012] [Indexed: 11/07/2022]
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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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von Staszewski M, Jara FL, Ruiz AL, Jagus RJ, Carvalho JE, Pilosof AM. Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity. J Funct Foods 2012. [DOI: 10.1016/j.jff.2012.05.008] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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The pH-dependent thermal and storage stability of glycosylated caseinomacropeptide. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Duša F, Křenková J, Moravcová D, Kahle V, Šlais K. Divergent-flow isoelectric focusing for separation and preparative analysis of peptides. Electrophoresis 2012; 33:1687-94. [DOI: 10.1002/elps.201100587] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
| | - Jana Křenková
- Institute of Analytical Chemistry of the Academy of Sciences of the Czech Republic; v. v. i.; Brno; Czech Republic
| | - Dana Moravcová
- Institute of Analytical Chemistry of the Academy of Sciences of the Czech Republic; v. v. i.; Brno; Czech Republic
| | - Vladislav Kahle
- Institute of Analytical Chemistry of the Academy of Sciences of the Czech Republic; v. v. i.; Brno; Czech Republic
| | - Karel Šlais
- Institute of Analytical Chemistry of the Academy of Sciences of the Czech Republic; v. v. i.; Brno; Czech Republic
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Welderufael FT, Gibson T, Jauregi P. Production of angiotensin-I-converting enzyme inhibitory peptides from β-lactoglobulin- and casein-derived peptides: An integrative approach. Biotechnol Prog 2012; 28:746-55. [DOI: 10.1002/btpr.1541] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2011] [Revised: 03/08/2011] [Indexed: 11/09/2022]
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Martinez MJ, Carrera Sánchez C, Rodríguez Patino JM, Pilosof AM. Interactions between β-lactoglobulin and casein glycomacropeptide on foaming. Colloids Surf B Biointerfaces 2012; 89:234-41. [DOI: 10.1016/j.colsurfb.2011.09.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2011] [Revised: 09/13/2011] [Accepted: 09/13/2011] [Indexed: 10/17/2022]
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Martinez MJ, Farías ME, Pilosof AM. Casein glycomacropeptide pH-driven self-assembly and gelation upon heating. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.08.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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The dynamics of heat gelation of casein glycomacropeptide – β-lactoglobulin mixtures as affected by interactions in the aqueous phase. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.11.016] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Setarehnejad A, Kanekanian A, Tatham A, Abedi AH. The protective effect of caseinomacropeptide against dental erosion using hydroxyapatite as a model system. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.03.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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