Heat induced aggregation and gelation of casein submicelles

αS1-Casein-Loaded Proteo-liposomes as Potential Inhibitors in Amyloid Fibrillogenesis: In Vivo Effects on a C. elegans Model of Alzheimer's Disease

According to the amyloid hypothesis, in the early phases of Alzheimer's disease (AD), small soluble prefibrillar aggregates of the amyloid β-peptide (Aβ) interact with neuronal membranes, causing neural impairment. Such highly reactive and toxic species form spontaneously and transiently in the amyloid building pathway. A therapeutic strategy consists of the recruitment of these intermediates, thus preventing aberrant interaction with membrane components (lipids and receptors), which in turn may trigger a cascade of cellular disequilibria. Milk αs1-Casein is an intrinsically disordered protein that is able to inhibit Aβ amyloid aggregation in vitro, by sequestering transient species. In order to test αs1-Casein as an inhibitor for the treatment of AD, it needs to be delivered in the place of action. Here, we demonstrate the use of large unilamellar vesicles (LUVs) as suitable nanocarriers for αs1-Casein. Proteo-LUVs were prepared and characterized by different biophysical techniques, such as multiangle light scattering, atomic force imaging, and small-angle X-ray scattering; αs1-Casein loading was quantified by a fluorescence assay. We demonstrated on a C. elegans AD model the effectiveness of the proposed delivery strategy in vivo. Proteo-LUVs allow efficient administration of the protein, exerting a positive functional readout at very low doses while avoiding the intrinsic toxicity of αs1-Casein. Proteo-LUVs of αs1-Casein represent an effective proof of concept for the exploitation of partially disordered proteins as a therapeutic strategy in mild AD conditions.

Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk

Heat-induced interactions of calcium and protein in milk lead to undesirable changes in the milk, such as protein coagulation, which can be minimized through the addition of calcium-sequestering salts prior to heat treatment. Thus, the present study investigated the influence of 5 mM added trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) on the heat-induced (85 °C and 95 °C for 5 min) changes in physical, chemical, and structural properties of buffalo and bovine skim milk mixtures (0:100, 25:75, 50:50, 75:25, and 100:0). Significant changes in pH and calcium activity as a result of TSC or DSHP addition subsequently resulted in higher particle size and viscosity as well as non-sedimentable protein level. These changes are mostly observed during heat treatment at 95 °C and increased proportionally to the concentration of buffalo skim milk in the milk mixture. Significant changes were affected by TSC addition in the 75:25 buffalo:bovine milk blend and buffalo skim milk, but for other milk samples, TSC addition effected comparable changes with DSHP addition. Overall, the addition of TSC or DSHP before heat treatment of buffalo:bovine milk blends caused changes in milk properties that could reduce susceptibility of milk to coagulation.

A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese

Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease the concentration of free calcium ions by sequestering calcium from the aqueous phase and dissociates the casein micelles into small clusters by altering the calcium equilibrium, thereby resulting in enhanced hydration and voluminosity of the micelles. Several researchers have studied milk protein systems such as rennet casein, milk protein concentrate, skim milk powder, and micellar casein concentrate to elucidate the influence of calcium sequestering salts on (para-)casein micelles. This review paper provides an overview of the effects of calcium sequestering salts on the properties of casein micelles and consequently the physico-chemical, textural, functional, and sensorial attributes of processed cheese. A lack of proper understanding of the mechanisms underlying the action of calcium sequestering salts on the processed cheese characteristics increases the risk of failed production, leading to the waste of resources and unacceptable sensorial, appearance, and textural attributes, which adversely affect the financial side of processors and customer expectations.

Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.

Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature

Modulating conditions during ultrafiltration of skim milk appears to be a feasible strategy to obtain milk protein concentrates (MPC) with tailored functionalities. Adjustment of pH and process temperature attenuated properties of casein micelle resulting in enhanced emulsification capacity. Additional pre-treatment options such as addition of calcium chelators can further impact on the functionality of MPC by modifying the calcium distribution and casein micelle integrity. The objective of the project was to establish effects of pre-treating skim milk with calcium chelators (EDTA or citrate) in concentrations between 10 to 30 mmprior to UF on the physical properties of the feed, corresponding retentates and dried MPC, including particle size, zeta potential and calcium distribution in skim milk and the corresponding retentates, as well as the physical functionalities such as solubility, heat stability and emulsifying properties. Addition of calcium chelators (EDTA or citrate), at levels 20–30 mmconcentrations reduced casein micelle size as well as total, soluble and ionic calcium contents that resulted in MPC with enhanced solubility and heat stability. The emulsion capacity was, however, improved only with EDTA at 10 mmconcentration. The enhanced functionality is attributed to the reduced particle size resulting from the removal of calcium from the retentate that could modify micellar casein to an extent sufficient to cause such improvements.

Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration

The coagulant concentration dependence on the rheological properties of acid and salt-induced soft tofu-type gels formed with heated soy protein solutions was investigated. All gels showed a clear gel-like behavior, with acid-induced gels having the highest storage modulus (G′). Increase in coagulant concentration resulted in higher G′ and shorter gelation time (tgel). The dependence of tgel on the coagulant concentration could be scaled with a power law model with R2 varying between 0.9535 and 0.9787. Also the dynamic moduli change over angular frequency fitted well the models: $${G^\prime}\sim{\rm{}}G_0^\prime {\omega^{n^\prime}}$$and $${G''}\sim {G^{\prime\prime}_0}^{\omega^{n}}$$. The increase in shear deformation at fracture and shear stress yielding was directly proportional to the increase in coagulant concentration. Both gels were found in the transition regime with varying protein concentration, when experimental data were scaled with a fractal model. Salt-induced gels had more uniform network pore size, finer and smoother surface texture than acid-induced gels. Dynamic moduli analysis of the gels was significantly affected by coagulant type and concentration (p<0.05).

Impact of cationic surfactant on the self-assembly of sodium caseinate

The impact of a cationic surfactant, dodecylammonium chloride (DDACl), on the self-assembly of sodium caseinate (SC) has been investigated by light scattering, zeta potential, and rheological measurements as well as by microscopy (transmission electron and confocal laser scanning microscopy). In SC dilute solutions concentration-dependent self-assembly proceeds through the formation of spherical associates and their aggregation into elongated structures composed of connected spheres. DDACl interacts with SC via its hydrophilic and hydrophobic groups, inducing changes in SC self-assembled structures. These changes strongly depend on the surfactant aggregation states (monomeric or micellar) as well as concentration ratio of both components, leading to the formation of soluble and insoluble complexes of nano- to microdimensions. DDACl monomers interact with SC self-assembled entities in a different way compared to their micelles. Surfactant monomers form soluble complexes (similar to surfactant mixed micelles) at lower SC concentration but insoluble gelatinous complexes at higher SC concentration. At surfactant micellar concentration soluble complexes with casein chains wrapped around surfactant micelles are formed. This study suggests that the use of proper cationic surfactant concentration will allow modification and control of structural changes of SC self-assembled entities.

Inhibiting effect of α(s1)-casein on Aβ(1-40) fibrillogenesis

BACKGROUND

α(s1)-Casein is one of the four types of caseins, the largest protein component of bovine milk. The lack of a compact folded conformation and the capability to form micelles suggest a relationship of α(s1)-casein with the class of the intrinsically disordered (or natively unfolded) proteins. These proteins are known to exert a stabilizing activity on biomolecules through specific interaction with hydrophobic surfaces. In the present work we focused on the effect of α(s1)-casein on the fibrillogenesis of 1-40 β-amyloid peptide, involved in Alzheimer's disease.

METHODS

The aggregation kinetics of β-peptide in presence and absence of α(s1)-casein was followed under shear at 37°C by recording the Thioflavine fluorescence, usually taken as an indicator of fibers formation. Measurements of Static and Dynamic Light Scattering, Circular Dichroism, and AFM imaging were done to reveal the details of α(s1)-casein-Aβ(1-40) interaction.

RESULTS AND DISCUSSIONS

α(s1)-Casein addition sizably increases the lag-time of the nucleation phase and slows down the entire fibrillization process. α(s1)-Casein sequesters the amyloid peptide on its surface thus exerting a chaperone-like activity by means a colloidal inhibition mechanism.

GENERAL SIGNIFICANCE

Insights on the working mechanism of natural chaperones in preventing or controlling the amyloid aggregation.

Properties of Milk Protein Gels Formed by Phosphates

We investigated the properties of gels that were formed by adding emulsifying salts, such as tetrasodium pyrophosphate (TSPP), to reconstituted milk protein concentrate solution. The pH of a 51 g/L milk protein concentrate solution was adjusted to 5.8 after adding TSPP. Milk protein concentrate solutions were placed in glass jars and allowed to stand at 25 degrees C for 24 h. Gels with the highest breaking force were formed when TSPP was added at a concentration of 6.7 mM, whereas no gel was formed when TSPP was added at concentrations of < or =2.9 or > or =10.5 mM. Several other phosphate-based emulsifying salts were tested but for these emulsifying salts, gelation only occurred after several days or at greater gelation temperatures. No gelation was observed for trisodium citrate. Gelation induced by TSPP was dependent on pH, and the breaking force of gel was greatest at pH 6.0. Furthermore, when the concentration of milk protein concentrate in solution was increased to 103 g/L, the breaking force of the gel increased, and a clearly defined network between caseins could be observed by using confocal scanning laser microscopy. These results suggest that TSPP-induced gelation occurs when the added TSPP acts with calcium as a cross-linking agent between dispersed caseins and when the balance between (a reduced) electrostatic repulsion and (enhanced) attractive (hydrophobic) interactions becomes suitable for aggregation and eventual gelation of casein molecules.