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Sun Y, Ding Y, Liu B, Guo J, Su Y, Yang X, Man C, Zhang Y, Jiang Y. Recent advances in the bovine β-casein gene mutants on functional characteristics and nutritional health of dairy products: Status, challenges, and prospects. Food Chem 2024; 443:138510. [PMID: 38281416 DOI: 10.1016/j.foodchem.2024.138510] [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: 10/16/2023] [Revised: 01/04/2024] [Accepted: 01/17/2024] [Indexed: 01/30/2024]
Abstract
β-casein is the second most abundant form of casein in milk. Changes in amino acid sequence at specific positions in the primary structure of β-casein in milk will produce gene mutations that affect the physicochemical properties of dairy products and the hydrolysis site of digestive enzymes. The screening method of β-casein allele frequency detection in dairy products also has attracted the extensive attention of scientists and farmers. The A1 and A2 β-casein is the two usual mutation types, distinguished by histidine and proline at position 67 in the peptide chain. This paper summarizes the effects of A1 and A2 β-casein on the physicochemical properties of dairy products and evaluates the effects on human health, and the genotyping methods were also concluded. Impressively, this review presents possible future opportunities and challenges for the promising field of A2 β-casein, providing a valuable reference for the development of the functional dairy market.
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Affiliation(s)
- Yilin Sun
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yixin Ding
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Biqi Liu
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jinfeng Guo
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yue Su
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yu Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
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2
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Bolat E, Eker F, Yılmaz S, Karav S, Oz E, Brennan C, Proestos C, Zeng M, Oz F. BCM-7: Opioid-like Peptide with Potential Role in Disease Mechanisms. Molecules 2024; 29:2161. [PMID: 38731652 PMCID: PMC11085506 DOI: 10.3390/molecules29092161] [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: 04/11/2024] [Revised: 04/25/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
Bovine milk is an essential supplement due to its rich energy- and nutrient-rich qualities. Caseins constitute the vast majority of the proteins in milk. Among these, β-casein comprises around 37% of all caseins, and it is an important type of casein with several different variants. The A1 and A2 variants of β-casein are the most researched genotypes due to the changes in their composition. It is accepted that the A2 variant is ancestral, while a point mutation in the 67th amino acid created the A1 variant. The digestion derived of both A1 and A2 milk is BCM-7. Digestion of A2 milk in the human intestine also forms BCM-9 peptide molecule. The opioid-like characteristics of BCM-7 are highlighted for their potential triggering effect on several diseases. Most research has been focused on gastrointestinal-related diseases; however other metabolic and nervous system-based diseases are also potentially triggered. By manipulating the mechanisms of these diseases, BCM-7 can induce certain situations, such as conformational changes, reduction in protein activity, and the creation of undesired activity in the biological system. Furthermore, the genotype of casein can also play a role in bone health, such as altering fracture rates, and calcium contents can change the characteristics of dietary products. The context between opioid molecules and BCM-7 points to a potential triggering mechanism for the central nervous system and other metabolic diseases discussed.
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Affiliation(s)
- Ecem Bolat
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17100, Türkiye; (E.B.); (F.E.); (S.Y.)
| | - Furkan Eker
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17100, Türkiye; (E.B.); (F.E.); (S.Y.)
| | - Selin Yılmaz
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17100, Türkiye; (E.B.); (F.E.); (S.Y.)
| | - Sercan Karav
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17100, Türkiye; (E.B.); (F.E.); (S.Y.)
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25030, Türkiye; (E.O.); (F.O.)
| | - Charles Brennan
- School of Science, RMIT University, Melbourne, VIC 3001, Australia;
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens Zografou, 157 84 Athens, Greece;
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25030, Türkiye; (E.O.); (F.O.)
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3
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Dantas A, Pierezan MD, Camelo-Silva C, Zanetti V, Pimentel TC, da Cruz AG, Verruck S. A discussion on A1-free milk: Nuances and comments beyond implications to the health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:197-241. [PMID: 38906587 DOI: 10.1016/bs.afnr.2024.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
This chapter provides an overarching view of the multifaceted aspects of milk β-casein, focusing on its genetic variants A1 and A2. The work examines the current landscape of A1-free milk versus regular milk, delving into health considerations, protein detection methods, technological impacts on dairy production, non-bovine protein, and potential avenues for future research. Firstly, it discussed ongoing debates surrounding categorizing milk based on A1 and A2 β-casein variants, highlighting challenges in establishing clear regulatory standards and quality control methods. The chapter also addressed the molecular distinction between A1 and A2 variants at position 67 of the amino acid chain. This trait affects protein conformation, casein micelle properties, and enzymatic susceptibility. Variations in β-casein across animal species are acknowledged, casting doubt on non-bovine claims of "A2-like" milk due to terminology and genetic differences. Lastly, this work explores the burgeoning field of biotechnology in milk production.
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Affiliation(s)
- Adriana Dantas
- Food Quality and Technology, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet, Monells, Girona, Spain
| | - Milena Dutra Pierezan
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Callebe Camelo-Silva
- Department of Food Chemistry and Engineering, Technological Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Vanessa Zanetti
- Food Quality and Technology, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet, Monells, Girona, Spain
| | | | - Adriano Gomes da Cruz
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil.
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4
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Jeong H, Park YS, Yoon SS. A2 milk consumption and its health benefits: an update. Food Sci Biotechnol 2024; 33:491-503. [PMID: 38274187 PMCID: PMC10806982 DOI: 10.1007/s10068-023-01428-5] [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: 07/05/2023] [Revised: 08/26/2023] [Accepted: 08/30/2023] [Indexed: 01/27/2024] Open
Abstract
Milk is a widely consumed nutrient-rich food containing protein variants such as casein A2 and A1. A1 differs from A2 in an amino acid at position 67 (Pro67 to His67). The breakdown of β-casein yields β-casomorphins (BCM), among which BCM-7 is extensively studied for its effects on the human body. Animal studies have shown that A1 β-casein milk increases digestive transit time and enhances myeloperoxidase activity. Individuals with lactose intolerance prefer A2 milk to conventional A1 milk, as BCM-7 in A1 milk can lead to inflammation and discomfort in sensitive individuals. A2 milk, which contains A2 β-casein, is believed to be more easily digestible than A1 β-casein. Its popularity has grown owing to reports linking A1 casein to diseases such as type 1 diabetes, heart disease, and autism. A2 milk has gained popularity as an alternative to A1 milk, primarily because of its potential benefits for individuals with certain diseases. This review aims to provide an updated understanding of A2 milk consumption and its health benefits. This review aims to provide an updated understanding of A2 milk consumption and its health benefits.
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Affiliation(s)
- Huijin Jeong
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120 Republic of Korea
| | - Young-Seo Park
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120 Republic of Korea
| | - Sung-Sik Yoon
- Division of Biological Science and Technology, Yonsei University, Wonju, 26493 Republic of Korea
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5
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Asim M, Saif-Ur Rehman M, Hassan FU, Awan FS. Genetic variants of CSN1S1, CSN2, CSN3, and BLG genes and their association with dairy production traits in Sahiwal cattle and Nili-Ravi buffaloes. Anim Biotechnol 2023; 34:2951-2962. [PMID: 36165734 DOI: 10.1080/10495398.2022.2126365] [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] [Indexed: 11/01/2022]
Abstract
Milk protein genes are associated with milk yield and composition in dairy animals. The present study aimed to identify milk protein genes (CSN1S1, CSN2, CSN3, and BLG) genetic variants and their association with milk yield in Sahiwal cattle and Nili-Ravi buffaloes. One hundred animals from each species were selected to collect blood samples and milk production records. Primers were designed for these milk protein genes for PCR amplification. Sequencing of resultant PCR products revealed a higher number of SNPs (13 vs. 7, 5 vs. 1, and 6 vs. 2) in Sahiwal as compared to Nili-Ravi animals in CSN1S1, CSN2, and CSN3 genes, respectively. However, a single SNP was observed in BLG gene of both species. Association analysis revealed that one SNP in BLG gene of Nili-Ravi was associated (p < 0.05) with 305-day milk yield. Two SNPs at CSN1S1 gene in Sahiwal were associated with dry-period. Similarly, one SNP at CSN1S1 and two SNPs at CSN3 gene showed significant association (p < 0.05) with average calving-interval in Sahiwal while two SNPs in CSN1S1 gene were associated (p < 0.05) with this trait in Nili-Ravi. These SNPs could be helpful as candidate variants for marker-assisted selection in cattle and buffaloes for improvement of lactation performance.
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Affiliation(s)
- Muhammad Asim
- Institute of Animal and Dairy Sciences, University of Agriculture, Faisalabad, Pakistan
| | | | - Faiz-Ul Hassan
- Institute of Animal and Dairy Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Faisal Saeed Awan
- Centre of Agricultural Biochemistry and Biotechnology, University of Agriculture, Faisalabad, Pakistan
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de Vasconcelos ML, Oliveira LMFS, Hill JP, Vidal AMC. Difficulties in Establishing the Adverse Effects of β-Casomorphin-7 Released from β-Casein Variants-A Review. Foods 2023; 12:3151. [PMID: 37685085 PMCID: PMC10486734 DOI: 10.3390/foods12173151] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/04/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
β-Casomorphin-7 (BCM-7) is a peptide released through the proteolysis of β-casein (β-CN), which is considered a bioactive peptide displaying evidence of promoting the binding and activation of the μ-opioid receptor located in various body parts, such as the gastrointestinal tract, the immune system and potentially the central nervous system. The possible effects of BCM-7 on health are a theme rising in popularity due to evidence found in several studies on the modulation of gastrointestinal proinflammatory responses that can trigger digestive symptoms, such as abdominal discomfort. With the advancement of studies, the hypothesis that there is a correlation of the possible effects of BCM-7 with the microbiota-gut-brain axis has been established. However, some studies have suggested the possibility that these adverse effects are restricted to a portion of the population, and the topic is controversial due to the small number of in vivo studies, which makes it difficult to obtain more conclusive results. In addition, a threshold of exposure to BCM-7 has not yet been established to clarify the potential of this peptide to trigger physiological responses at gastrointestinal and systemic levels. The proportion of the population that can be considered more susceptible to the effects of BCM-7 are evidenced in the literature review. The challenges of establishing the adverse effects of BCM-7 are discussed, including the importance of quantifying the BCM-7 release in the different β-CN genotypes. In summary, the reviewed literature provides plausible indications of the hypothesis of a relationship between β-CN A1/BCM-7 and adverse health effects; however, there is need for further, especially in vivo studies, to better understand and confirm the physiological effects of this peptide.
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Affiliation(s)
- Marta Liliane de Vasconcelos
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.L.d.V.); (L.M.F.S.O.)
| | - Luisa Maria F. S. Oliveira
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.L.d.V.); (L.M.F.S.O.)
| | - Jeremy Paul Hill
- Department Sustainable Nutrition Initiative, Riddet Institute, Palmerston North, New Zealand, and Fonterra Research & Development Centre, Palmerston North 4472, New Zealand;
| | - Ana Maria Centola Vidal
- Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.L.d.V.); (L.M.F.S.O.)
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7
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Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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An approach on detection, quantification, technological properties, and trends market of A2 cow milk. Food Res Int 2023; 167:112690. [PMID: 37087212 DOI: 10.1016/j.foodres.2023.112690] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 03/02/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023]
Abstract
The genetic variant A2 β-casein integrates the casein protein group in milk and has been often associated with positive health outcomes. Therefore, this review explores the present understanding of A2 β-casein, including detection methods and the market trends for dairy from A2 milk. Also, the interaction of A2 β-casein with αs1-casein and κ-casein genotypes was examined in terms of technological impacts on A2 milk. A limited number of preliminary studies has aimed to investigate the sensorial and technological impacts of β-casein variants in milk matrices, for instance, in yogurt and other derivatives. Nevertheless, considering studies carried out so far, it is concluded that the manufacture of dairy products from A2 milk is perfectly feasible, as the products presented slight differences when compared to those derived from traditional milk. In one of the works, sensitive drops in rennet coagulation time and curd firmness values were observed in cheese traits. However, it is relevant to point out that variant A of κ-casein plays a negative role in the coagulation features of milk. Therefore, alterations in the pattern of cheese-making properties are not uniquely related to β-casein variants. Attempts to produce A2 β-casein in laboratory (non-natural source), through biosynthesis, for example, have not been found so far. This knowledge gap offers a promising area for future studies concerning proteins and bioactive peptide production.
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9
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de Vitte K, Kerziene S, Klementavičiūtė J, de Vitte M, Dilbiene V, Stankevičius R. Relationship between β-casein genotypes (A1A1, A1A2, and A2A2) and coagulation properties of milk and the fatty acid composition and sensory characteristics of dairy products (soft cheese, sour cream, and butter). ACTA AGR SCAND A-AN 2022. [DOI: 10.1080/09064702.2022.2141308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Kristina de Vitte
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Sigita Kerziene
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Jolita Klementavičiūtė
- Gyvūnų auginimo technologijos institutas, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | | | - Vaida Dilbiene
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Rolandas Stankevičius
- Gyvūnų mitybos katedra, Faculty of Animal Science, Lithuanian University of Health Sciences, Kaunas, Lithuania
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10
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Acid and Rennet Coagulation Properties of A2 Milk. Foods 2022; 11:foods11223648. [PMID: 36429240 PMCID: PMC9689448 DOI: 10.3390/foods11223648] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/07/2022] [Accepted: 11/08/2022] [Indexed: 11/17/2022] Open
Abstract
This study investigated the acid and rennet milk coagulation properties of A2 milk (β-casein (CN) A2A2 genotype), in comparison to a control milk (blend of A2A1/A1A1/A2A2 genotypes). Acid and rennet coagulation were evaluated using the Optigraph® system, measuring the coagulation time, aggregation rate, and gel density or curd firmness. The acidification kinetics were monitored using a CINAC® system, evaluating the time to reach pH 4.6, the acidification rate, the maximum acidification rate, the time required to reach it, and the latency time. The water-holding capacity of acid milk gels and the potential yield, total solids, and syneresis of enzymatic gels were also evaluated. Some variables were highly influenced by the farm factor, showing the importance of the effect of extrinsic parameters. Acid and enzymatic coagulation times were not affected in either milk. The A2 milk presented higher acid gel density and latency time than the control milk. Although the differences in water-holding capacity were not statistically significant, the A2 milk presented lower values, related with the higher gel density. The A2 milk also showed higher rennet aggregation rate and curd firmness than the control milk. Potential yield and syneresis were higher in the A2 milk, which is in accordance with the higher firmness of curd. Coagulation results and gel and curd properties indicate that it is possible to manufacture acid and rennet coagulation dairy products from A2 milk with no major differences when compared with a control milk.
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11
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Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107846] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Daniloski D, McCarthy NA, Huppertz T, Vasiljevic T. What is the impact of amino acid mutations in the primary structure of caseins on the composition and functionality of milk and dairy products? Curr Res Food Sci 2022; 5:1701-1712. [PMID: 36212081 PMCID: PMC9535159 DOI: 10.1016/j.crfs.2022.09.026] [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: 07/31/2022] [Revised: 09/25/2022] [Accepted: 09/28/2022] [Indexed: 11/19/2022] Open
Abstract
The impact of amino acid mutations within the peptide structure of bovine milk protein is important to understand as it can effect processability and subsequently effect its physiological properties. Genetic polymorphisms of bovine caseins can influence the chemical, structural, and technological properties, including casein micelle morphology, calcium distribution, network creation upon gelation, and surface activity. The A1 and A2 genetic variants of β-casein have recently acquired growing attention from both academia and industry, prompting new developments in the area. The difference between these two genetic variants is the inclusion of either proline in β-casein A2 or histidine in β-casein A1 at position 67 in the peptide chain. The aim of this review was to examine the extent to which milk and ingredient functionality is influenced by β-casein phenotype. One of the main findings of this review was although β-casein A1 was found to be the dominant variant in milks with superior acid gelation and rennet coagulation properties, milks comprised of β-casein A2 possessed greater emulsion and foam formation capabilities. The difference in the casein micelle assembly, hydrophobicity, and chaperone activity of caseins may explain the contrast in the functionality of milks containing β-casein from either A1 or A2 families. This review provides new insights into the subtle variations in the physicochemical properties of bovine milks, which could potentially support dairy producers in the development of new dairy products with different functional properties. Impact of β- and other caseins on the casein micelle structure and functionality. Proline and histidine in β-caseins play a key role in casein micelle conformation. Chaperone activity of β-casein A2 towards heat-induced aggregation of whey protein. Gels prepared of milks with β-casein A1 possess a denser and firmer structure. Ordered structure of β-casein A2 led to improved emulsion and foam formation.
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Affiliation(s)
- Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC, 8001, Australia
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Noel A. McCarthy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Thom Huppertz
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC, 8001, Australia
- FrieslandCampina, Amersfoort, the Netherlands
- Wageningen University & Research, Wageningen, the Netherlands
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC, 8001, Australia
- Corresponding author.
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13
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A2 Milk: New Perspectives for Food Technology and Human Health. Foods 2022; 11:foods11162387. [PMID: 36010390 PMCID: PMC9407547 DOI: 10.3390/foods11162387] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/02/2022] [Accepted: 08/06/2022] [Indexed: 11/18/2022] Open
Abstract
Although milk consumption is increasing worldwide, in some geographical regions, its consumption has persistently declined in recent decades. This fact, together with the increase in milk production prices, has caused both milk producers and the dairy industry to be immersed in a major crisis. Some possible solutions to this problem are to get people who do not currently consume milk to start drinking it again, or to market milk and dairy products with a higher added value. In this context, a type of milk called A2 has recently received attention from the industry. This type of milk, characterized by a difference in an amino acid at position 67 of the β-casein polypeptide chain, releases much smaller amounts of bioactive opioid peptide β-casomorphin 7 upon digestion, which has been linked to harmful effects on human health. Additionally, A2 milk has been attributed worse technological properties in the production of some dairy products. Thus, doubts exist about the convenience for the dairy industry to bet on this product. The aim of this review is to provide an update on the effects on human health of A2 milk, as well as its different technological properties to produce dairy products.
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14
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Guo D, Deng X, Gu S, Chen N, Zhang X, Wang S. Online trypsin digestion coupled with LC-MS/MS for detecting of A1 and A2 types of β-casein proteins in pasteurized milk using biomarker peptides. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2983-2991. [PMID: 35872738 PMCID: PMC9304457 DOI: 10.1007/s13197-022-05376-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/04/2022] [Accepted: 01/14/2022] [Indexed: 06/15/2023]
Abstract
UNLABELLED Bovine A1-or A2-type β-caseins have attracted a growing interest due to their variation in beta-casomorphin-7 (BCM-7) formation, which may affect health. In the present work, identification and quantification of A1 and A2 types of β-casein proteins at the peptide level was achieved for the first time. An automated and online immobilized trypsin digestion system was employed for high throughput digesting of proteins into peptides. Tryptic peptides were separated and analyzed subsequently by liquid chromatography coupled to mass spectrometry platform. Two specific peptides ranging from the position of 49 to 97 in the peptide chain were selected for the identification and quantification of A1 and A2 β-casein, which covered the different amino acids between them. Synthetic isotopically labeled winged peptides were used for absolute quantification. Compared with traditional in-solution digestion, online digestion shortens digestion times from 2 to 24 h to 4 min. The limits of quantification (LOQ) of A1 and A2 β-casein in pasteurized milk are 0.8 and 2.4 µg/g, respectively. To further demonstrate the applicability of the proposed method, commercial pasteurized milk tests were performed with satisfactory results. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-022-05376-6.
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Affiliation(s)
- Dehua Guo
- Technical Center for Animal, Plant and Food Inspection and Quarantine of Shanghai Customs, 200135 Shanghai, China
| | - Xiaojun Deng
- Technical Center for Animal, Plant and Food Inspection and Quarantine of Shanghai Customs, 200135 Shanghai, China
| | - Shuqing Gu
- Technical Center for Animal, Plant and Food Inspection and Quarantine of Shanghai Customs, 200135 Shanghai, China
| | - Niannian Chen
- Technical Center for Animal, Plant and Food Inspection and Quarantine of Shanghai Customs, 200135 Shanghai, China
| | - Xiaomei Zhang
- Technology Center of Qingdao Customs District, 266002 Qingdao, China
| | - Shuo Wang
- School of Medicine, NanKai University, 300071 Tianjin, China
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Jiménez-Montenegro L, Alfonso L, Mendizabal JA, Urrutia O. Worldwide Research Trends on Milk Containing Only A2 β-Casein: A Bibliometric Study. Animals (Basel) 2022; 12:ani12151909. [PMID: 35953898 PMCID: PMC9367265 DOI: 10.3390/ani12151909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/16/2022] [Accepted: 07/22/2022] [Indexed: 11/26/2022] Open
Abstract
Simple Summary A1 β-casein has been correlated with adverse health outcomes, and, as a consequence, milk containing only A2 β-casein has emerged on the market. There has been a relevant increase in publications in this area since 2010. Food Science Technology and Agriculture were the main research areas of this topic. The term β-casomorphin was the most frequently used. The USA, New Zealand, and Australia were the most productive countries, though the most productive research institutions were, in absolute terms, from India, France, and Germany. The majority of the most cited studies that refer to A2 β-casein and health were reviews, and a few clinical trials have also been published. Abstract The protein fraction of β-casein may play a key role in the manifestation of a new intolerance: milk protein intolerance. The most common forms of β-casein among dairy cattle breeds are A1 and A2 β-casein. During gastrointestinal digestion of A1 β-casein, an opioid called peptide β-casomorphin-7 (BCM-7) is more frequently released, which can lead to adverse health outcomes. For that reason, novel products labelled as “A2 milk” or “A1-free dairy products” have appeared on the market. In this context, a bibliometric analysis on A2 β-casein research was carried out through the Web of Science (WoS) database. The main objective of this work was to provide an overview of the state of the art in the field of β-casein A2 by analyzing the number of publications per year, trends in thematic content, the most frequently used terms, and the most important institutions and countries in the field. This bibliometric study showed that a greater effort is needed to determine the possible implications of this novel product for human health and the market.
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Daniloski D, McCarthy NA, Auldist MJ, Vasiljevic T. Properties of sodium caseinate as affected by the β-casein phenotypes. J Colloid Interface Sci 2022; 626:939-950. [PMID: 35835044 DOI: 10.1016/j.jcis.2022.07.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/15/2022] [Accepted: 07/04/2022] [Indexed: 12/15/2022]
Abstract
The aim of the study was to investigate the properties of sodium caseinate dispersions and oil-in-water emulsions obtained from cows' milk of either A1/A1, A1/A2, or A2/A2 β-casein phenotype. Protein structural characterisation was examined using Fourier Transform Infrared and Nuclear Magnetic Resonance spectroscopies, with physicochemical and interfacial properties assessed by analysing adsorbed protein content, hydrophobicity, solubility, and emulsion stability of the samples. Results showed variations in the secondary structure of all samples dependent of the presence of A1 or A2 β-caseins. The main differences included greater amounts of α-helix and β-sheet in A1/A1 and A1/A2 sodium caseinate dispersions that influenced their lower solubility, while random coils/polyproline II helixes were found only in A2/A2 sodium caseinate dispersion. In contrast, upon adsorption on the interface of A2/A2 sodium caseinate emulsion, the protein adopted ordered conformational motifs. This conformational shift supposedly arose from structural differences between the two β-casein proteoforms, which most likely enhanced the emulsion properties of A2/A2 sodium caseinate compared to either A1/A1 or A1/A2 sodium caseinates. The A2 β-casein in both, A1/A2 and A2/A2 sodium caseinates, appears to be able to more rapidly reach the oil droplet surface and was more efficient as emulsifying agent. The current results demonstrated that the conformational rearrangement of proteins upon adsorption to emulsion interfaces was dependent not only on hydrophobicity and on solubility, but also on the conformational flexibility of A1/A1, A1/A2, and A2/A2 β-casein phenotypes. These findings can assist in predicting the behaviour of sodium caseinates during relevant industrial processing.
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Affiliation(s)
- Davor Daniloski
- Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Noel A McCarthy
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Martin J Auldist
- Agriculture Victoria, Department of Jobs, Precincts and Regions, Ellinbank, Victoria 3821, Australia; University of Melbourne, Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne, Victoria 3010, Australia
| | - Todor Vasiljevic
- Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia.
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Review: The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105440] [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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18
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Prodhan UK, Milan AM, Shrestha A, Vickers MH, Cameron-Smith D, Barnett MPG. Circulatory amino acid responses to milk consumption in dairy and lactose intolerant individuals. Eur J Clin Nutr 2022; 76:1415-1422. [PMID: 35459911 PMCID: PMC9550627 DOI: 10.1038/s41430-022-01119-0] [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: 07/27/2021] [Revised: 02/27/2022] [Accepted: 03/10/2022] [Indexed: 11/09/2022]
Abstract
Background/objectives Self-reported digestive intolerance to dairy foods is common. As dairy can be an important source of dietary protein, this study aimed to identify whether milk protein digestion is compromised in individuals with digestive intolerance. Subjects/methods Adult women (n = 40) were enroled in this double-blinded, randomised cross-over trial, with digestive symptoms characterised using a lactose challenge and self-reported digestive symptom questionnaire. Participants were classified as either lactose intolerant (LI, n = 10), non-lactose dairy intolerant (NLDI, n = 20) or dairy tolerant (DT, n = 10). In a randomised sequence, participants consumed three different kinds of milk (750 ml); conventional milk (CON), a2 Milk™ (A2M), and lactose-free conventional milk (LF-CON). Circulatory plasma amino acid (AA) concentrations were measured at baseline and every 30 min until 3 h post-ingestion. Results In all participants across all milk types, plasma AA concentrations (AUC0-180) increased after milk ingestion with no significant differences in responses observed between milk types or participants (P > 0.05), with the exception of the suppressed lysine response in the DT group following A2M ingestion, relative to the other two groups and milk types (P < 0.05). Conclusion Milk protein digestion, as determined by circulatory AAs, is largely unaffected by dairy- and lactose- intolerances. ![]()
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Affiliation(s)
- Utpal Kumar Prodhan
- Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland, 1023, New Zealand.,The Riddet Institute, Palmerston North, 4442, New Zealand.,Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, 1902, Bangladesh
| | - Amber Marie Milan
- Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland, 1023, New Zealand.,Smart Foods Innovation Centre of Excellence, AgResearch Limited, Private Bag 11008, Palmerston North, 4442, New Zealand.,The High-Value Nutrition National Science Challenge, Auckland, 1023, New Zealand
| | - Aahana Shrestha
- Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland, 1023, New Zealand.,The Riddet Institute, Palmerston North, 4442, New Zealand
| | - Mark Hedley Vickers
- Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland, 1023, New Zealand
| | - David Cameron-Smith
- Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland, 1023, New Zealand.,The Riddet Institute, Palmerston North, 4442, New Zealand.,Singapore Institute for Clinical Sciences, Agency for Science, Technology, and Research, Singapore, 117609, Singapore
| | - Matthew Philip Greig Barnett
- The Riddet Institute, Palmerston North, 4442, New Zealand. .,Smart Foods Innovation Centre of Excellence, AgResearch Limited, Private Bag 11008, Palmerston North, 4442, New Zealand. .,The High-Value Nutrition National Science Challenge, Auckland, 1023, New Zealand.
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Extracellular Polysaccharide Extraction from Streptococcus thermophilus in Fermented Milk. Microbiol Spectr 2022; 10:e0228021. [PMID: 35343770 PMCID: PMC9045140 DOI: 10.1128/spectrum.02280-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Lactic acid bacteria such as Streptococcus thermophilus are known to produce extracellular polysaccharide (EPS) in fermented foods that enhance the creaminess and mouthfeel of the product, such as yogurt. Strains producing larger amounts of EPS are highly sought-after, and therefore, robust and accurate quantification methodologies are important. This study found that two commonly used methodologies significantly underestimated the amount of EPS produced as measured using a milk matrix. To this end, a proteolytic step was implemented prior to EPS extraction (Method C). An initial proteolytic step using xanthan gum-spiked milk significantly increased recovery yield to 64%, compared to 27.8% for Method A and 34.3% for Method B. Method C showed no improvement when assessed using a chemically defined medium. Method C was further validated using three strains of S. thermophilus with varying EPS-production capabilities (STLOW, STMID, STHIGH). Overall, Method C demonstrated significant improvements in the EPS extraction yield for all three S. thermophilus strains in fermented milk. On average, Method C improved isolation yield by ∼3- to 6-fold compared with Method A and by ∼2- to 3-fold compared with method B. There were no significant differences between samples when they were grown in a chemically defined medium, highlighting the importance of a proteolytic step specifically for fermented milk samples. In commercial applications, accurate quantification of EPS-production is an important aspect when finding new strains. IMPORTANCE Extracellular polysaccharide (EPS) production by milk-fermenting microorganisms is a highly sought-after trait in improving the perceived thickness, creaminess, and mouthfeel of yogurt. Streptococcus thermophilus are commonly isolated and their EPS production is quantified in the search for higher-producing strains. In this study, we demonstrated that two commonly used methods for isolating EPS from milk samples significantly underestimated the true amount of EPS present. We demonstrated that the addition of a proteolytic step prior to EPS extraction isolated over 2-fold more EPS than identical samples processed using the traditional protocols. We further validated this method in fermented milk samples from three strains of S. thermophilus that included a low-, mid-, and high-EPS producing strain. Again, we showed significant improvements in EPS isolation using a proteolytic step. In the search for new S. thermophilus strains with enhanced EPS production, accurate quantification in an optimal medium is essential.
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Daniloski D, McCarthy NA, Markoska T, Auldist MJ, Vasiljevic T. Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107186] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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21
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Santos RAD, Rodrigues RDL, Lima MBDD, Nascimento EBD, Carvalho AMBD, Gadelha CADA, Gadelha TS. Influence of aqueous yam extract and goat milk casein powder on the characteristics of goat Greek-style yogurt. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Daniloskia D, McCarthy NA, O’Callaghan TF, Vasiljevic T. Authentication of β-casein milk phenotypes using FTIR spectroscopy. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105350] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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23
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Li X, Spencer GW, Ong L, Gras SL. Beta casein proteins – A comparison between caprine and bovine milk. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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Gai N, Uniacke-Lowe T, O’Regan J, Faulkner H, Kelly AL. Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review. Foods 2021; 10:2409. [PMID: 34681458 PMCID: PMC8535582 DOI: 10.3390/foods10102409] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/29/2021] [Accepted: 09/30/2021] [Indexed: 12/05/2022] Open
Abstract
Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality. For example, the C variant and the BC haplotype of αS1-casein (αS1-CN), β-casein (β-CN) B and A1 variants, and κ-casein (κ-CN) B variant, are favourable for rennet coagulation, as well as the B variant of β-lactoglobulin (β-lg). κ-CN is reported to be the only protein influencing acid gel formation, with the AA variant contributing to a firmer acid curd. For heat stability, κ-CN B variant improves the heat resistance of milk at natural pH, and the order of heat stability between phenotypes is BB > AB > AA. The A2 variant of β-CN is more efficient in emulsion formation, but the emulsion stability is lower than the A1 and B variants. Foaming properties of milk with β-lg variant B are better than A, but the differences between β-CN A1 and A2 variants are controversial. Genetic variants of milk proteins also influence milk yield, composition, quality and processability; thus, study of such relationships offers guidance for the selection of targeted genetic variants.
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Affiliation(s)
- Nan Gai
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Therese Uniacke-Lowe
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Jonathan O’Regan
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Hope Faulkner
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Alan L. Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
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25
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Bovine β-Casomorphins: Friends or Foes? A comprehensive assessment of evidence from in vitro and ex vivo studies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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26
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Yang X, Ren Y, Liu H, Huo C, Li L. Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid. Int J Biol Macromol 2021; 185:462-470. [PMID: 34147525 DOI: 10.1016/j.ijbiomac.2021.06.071] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/31/2021] [Accepted: 06/10/2021] [Indexed: 11/25/2022]
Abstract
This study evaluated the differences in the physicochemical, digestion and microstructure of soy protein gels acidified with Lactobacillus casei (L. casei), glucono-δ-lactone (GDL) and citric acid. The maximum acidification rate was as follows: citric acid > GDL > L. casei. The gelation points of L. casei-induced gel (LC gel) and GDL-induced gel (GDL gel) occurred at 74 min and 55 min; however, gelation point of citric acid-induced gel (CA gel) was not detected because acidification was too fast. LC gel showed the high gel hardness (20.40 ± 2.23 g) and water holding capacity (84.58 ± 0.59%). At the end of intestinal digestion, the average particle size of the LC gel was the largest, but there was no significant difference between GDL gel and CA gel. The microstructure of the GDL gel was found to be the densest. Acidification rate was the "key step" of acid-induced gels, while both the proteolytic and exopolysaccharide (EPS) production capacity were involved in LC gel.
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Affiliation(s)
- Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yiming Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huifang Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chunyan Huo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Hemar Y, Banjar W, Otter D, Yang Z. Viscosity, size, structural and interfacial properties of sodium caseinate obtained from A2 milk. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126163] [Citation(s) in RCA: 2] [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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28
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Wang X, Yu Z, Zhao X, Han R, Huang D, Yang Y, Cheng G. Comparative proteomic characterization of bovine milk containing β-casein variants A1A1 and A2A2, and their heterozygote A1A2. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:718-725. [PMID: 32710442 DOI: 10.1002/jsfa.10684] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 07/08/2020] [Accepted: 07/25/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Genetic variants of β-casein are cosnidered to affect the components of milk. However, limited data are available on the bovine protein components correlated with β-casein variants at the proteome level. In the present study, cows producing milk containing β-casein variants (A1A1 and A2A2) and their heterozygote (A1A2) were identified using a high-resolution melting method, and milk samples were collected and tested. Comparative analyses of casein micelles, whey and milk fat globule membrane fractions in each milk variant were performed using a label-free proteomics approach. RESULTS The results obtained showed that ceruloplasmin and cathelicidin-2 were the most abundant proteins in milk containing variant A1A1; lactoferrin and CD5 molecule-like were the most abundant proteins in milk containing variant A2A2; and selenoprotein P and osteopontin were the most abundant proteins in milk containing heterozygote A1A2. Differences in protein components in milk containing the different β-casein variants were visualized using hierarchical clustering, and profiles were separated using principal components analysis. The differentially expressed proteins in milk containing A1A1, A2A2 or A1A2 were predominantly involved in response to stress and defense response according to their Gene Ontology annotations. CONCLUSION Our findings provide new insights into differentially expressed milk proteins corresponding to the presence of different β-casein variants. This knowledge will help determine their potential biological functions in dairy products and the effects on human health. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiaxia Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Institute of Animal Science and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei, China
| | - Zhongna Yu
- Haidu College, Qingdao Agricultural University, Laiyang, China
| | - Xiaowei Zhao
- Institute of Animal Science and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei, China
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Dongwei Huang
- Institute of Animal Science and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei, China
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Institute of Animal Science and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei, China
| | - Guanglong Cheng
- Institute of Animal Science and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei, China
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Deb-Choudhury S, Haines S, Harland D, Clerens S, van Koten C, Lee E, Thomas A, Dyer J. Multi-parameter evaluation of the effect of processing conditions on meat protein modification. Heliyon 2020; 6:e04185. [PMID: 32566791 PMCID: PMC7298649 DOI: 10.1016/j.heliyon.2020.e04185] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 02/27/2020] [Accepted: 06/04/2020] [Indexed: 02/06/2023] Open
Abstract
Evaluating the interconnecting effects of pH, temperature and time on food proteins is of relevance to food processing, and food functionality. Here we describe a matrix-based approach in which meat proteins were exposed to combinations of these parameters, selected to cover coordinates in a realistic processing space, and analyzed using redox proteomics. Regions within the matrix showing high levels of protein modification were evaluated for oxidative and other modifications. Both pH and temperature, independently, had a significant effect on the oxidative modifications mostly detected in myofibrillar proteins such as myosin and troponin and also collagen. Heat induced pyroglutamic acid formation was exclusively observed in the myofibrillar proteins. Potential interdependencies between pH, temperature and exposure time were evaluated using a 3-way analysis of variance (ANOVA) on protein modification levels to better understand how industry relevant process parameters influence protein quality and function.
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Affiliation(s)
- Santanu Deb-Choudhury
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Stephen Haines
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Duane Harland
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Stefan Clerens
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
- Biomolecular Interaction Centre, University of Canterbury, New Zealand
| | - Chikako van Koten
- Knowledge & Analytics, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Erin Lee
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Ancy Thomas
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Jolon Dyer
- Food & Bio-based Products, AgResearch Lincoln Research Centre, Christchurch, New Zealand
- Biomolecular Interaction Centre, University of Canterbury, New Zealand
- Riddet Institute, Based at Massey University, Palmerston North, New Zealand
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30
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Lv Z, Liu H, Yang Y, Bu D, Zang C, Yang K, Yu X, Wang J. Changes in Metabolites from Bovine Milk with β-Casein Variants Revealed by Metabolomics. Animals (Basel) 2020; 10:ani10060954. [PMID: 32486279 PMCID: PMC7341322 DOI: 10.3390/ani10060954] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/10/2020] [Accepted: 05/21/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Changes in milk protein content have been associated with β-casein variants. However, the specific changes in the metabolites of β-casein variant milk remain unclear. Thus, a metabolomics approach was employed to determine the abundance of different metabolites in milk samples with β-casein variant A1/A1, A2/A2, and their heterozygote. The metabolites with the highest abundance were methionine, proline, and α-lactose in variant A2/A2 milk, choline, glycine, citric acid, and cyclic adenosine monophosphate (cAMP) in variant A1/A1 milk, and uric acid and cytosine in heterozygote milk. These results may facilitate further explorations of the differences in the biosynthesis of milk components in the mammary gland and help to elucidate the potential influence of β-casein variants on the physiological function of milk. Abstract β-casein is a primary protein in milk, and its variants have been associated with changes in the protein content of bovine milk. However, there has been little research focused on the effects of β-casein variants on milk metabolites. In the present study, dairy cows producing milk with β-casein variant A1/A1 (A1), A2/A2 (A2), and their heterozygote A1/A2 (A12) were screened by a high-resolution melting method. Individual milk samples were then collected from each of the cows, and the milk metabolites were separated and analyzed using nuclear magnetic resonance spectroscopy- and liquid-chromatography mass spectrometry-based metabolomics techniques. Differences in metabolites among the variant groups were evaluated by multivariate statistical analysis. The relative abundances of methionine, proline, and α-lactose were the highest in β-casein variant A2 milk, whereas choline, glycine, citric acid, and cyclic adenosine monophosphate (cAMP) showed the highest abundances in variant A1 milk. Metabolic pathways analysis indicated that the differential metabolites between variants A1 and A2 were involved in pantothenate and coenzyme A biosynthesis, butanoate metabolism, and valine, leucine, and isoleucine biosynthesis. Our results reveal the differences in milk metabolites among the β-casein variants A1, A2, and the heterozygote. These findings, thus, provide novel insights into the effects of β-casein variants on milk metabolites, facilitating further research into the mechanism of the biosynthesis of milk components in the mammary gland and the potential physiological function of milk associated with β-casein variants.
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Affiliation(s)
- Zhongwang Lv
- College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China; (Z.L.); (H.L.); (C.Z.); (K.Y.); (X.Y.)
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (D.B.)
| | - Hui Liu
- College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China; (Z.L.); (H.L.); (C.Z.); (K.Y.); (X.Y.)
| | - Yongxin Yang
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (D.B.)
- Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering, Institute of Animal Science and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei 230031, China
| | - Dengpan Bu
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (D.B.)
| | - Changjiang Zang
- College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China; (Z.L.); (H.L.); (C.Z.); (K.Y.); (X.Y.)
| | - Kailun Yang
- College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China; (Z.L.); (H.L.); (C.Z.); (K.Y.); (X.Y.)
| | - Xiong Yu
- College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China; (Z.L.); (H.L.); (C.Z.); (K.Y.); (X.Y.)
| | - Jiaqi Wang
- College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China; (Z.L.); (H.L.); (C.Z.); (K.Y.); (X.Y.)
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (D.B.)
- Correspondence: ; Tel.: +86-10-62816069
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Application of ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (Orbitrap™) for the determination of beta-casein phenotypes in cow milk. Food Chem 2020; 307:125532. [DOI: 10.1016/j.foodchem.2019.125532] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 09/02/2019] [Accepted: 09/12/2019] [Indexed: 11/18/2022]
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A2A2 milk: Brazilian consumers’ opinions and effect on sensory characteristics of Petit Suisse and Minas cheeses. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.064] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Liu H, Grosvenor AJ, Li X, Wang XL, Ma Y, Clerens S, Dyer JM, Day L. Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage. J Food Sci 2019; 84:1737-1745. [PMID: 31225661 DOI: 10.1111/1750-3841.14663] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 04/29/2019] [Accepted: 04/29/2019] [Indexed: 11/30/2022]
Abstract
We investigated protein modifications that occur during short- and long-term storage of raw, pasteurized, and ultra-high-temperature processed (UHT) milks using RE-HPLC and redox proteomics. The RE-HPLC results show that casein dissociation and whey protein/κ-casein association occurred in both pasteurized and UHT milk. The extent of protein interactions was more pronounced in UHT milk after storage. The redox proteomics analyses show that primary structural level protein modifications were not correlated to processing type on the of day processing but did occur and increase during storage. Methionine oxidation was the most significant type of oxidative modification in all samples, particularly in the caseins. Methionine oxidation increased in the UHT-treated milk samples with longer storage times, especially in the micelle-phase proteins, likely due to the increasing exposure of these proteins as they migrated to the serum phase. Glycated and lactosylated early-stage Maillard reaction products were also found after heat treatment, particularly in UHT-treated milk, with the levels of these products maintained and generally increased with increasing storage time. PRACTICAL APPLICATION: Understanding changes in protein modification during heat processing and storage of liquid milk products may help develop a model to predict the quality and shelf-life stability of heat treated milk products.
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Affiliation(s)
- Haiyan Liu
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,New Hope Dairy Ltd., Chengdu, Sichuan, 610063, China
| | - Anita J Grosvenor
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand
| | - Xing Li
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand
| | - Xin-Lu Wang
- New Hope Dairy Ltd., Chengdu, Sichuan, 610063, China
| | - Ying Ma
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China
| | - Stefan Clerens
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand.,Biomolecular Interaction Centre, Univ. of Canterbury, Christchurch, New Zealand
| | - Jolon M Dyer
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand.,Biomolecular Interaction Centre, Univ. of Canterbury, Christchurch, New Zealand.,Riddet Inst., based at Massey Univ., Palmerston North, New Zealand.,Wine, Food & Molecular Biosciences, Lincoln Univ., Lincoln, Canterbury, New Zealand
| | - Li Day
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,AgResearch Ltd, Grasslands Research Centre, Tennent Drive, Palmerston North, 4442, New Zealand
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Čítek J, Hanusová L, Lískovcová L, Samková E, Hanuš O, Hasoňová L, Křížová Z, Večerek L. Polymorphisms in CSN3, CSN2 and LGB Genes and Their Relation to Milk Production in Dairy Cattle in the Czech Republic. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2019. [DOI: 10.11118/actaun201967010019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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