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Kayihura JF. Extent of κ-casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches. Food Sci Nutr 2024; 12:1399-1412. [PMID: 38455171 PMCID: PMC10916671 DOI: 10.1002/fsn3.3868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 11/08/2023] [Accepted: 11/13/2023] [Indexed: 03/09/2024] Open
Abstract
Renneting is an enzymatic process that turns milk into curd which is then transformed into cheese. Rennet-induced coagulation of caseins (CNs) is the critical step during this process and the key is the primary hydrolysis of κ-CN's Phe105-Met106 bond by chymosin. This article comprehensively reviews the existing data on the extent/degree of κ-CN hydrolysis during renneting of bovine milk and critically evaluates its determination methods. The data show that under normal cheese-making conditions, milk gelation occurs at a degree of κ-CN hydrolysis <80%, which varies due to several factors including analytical and estimation approaches. The common approach involves isolating the macropeptides released, by precipitating whey proteins and residual CN in 1%-12% trichloroacetic acid (TCA), then assuming that the maximum amount obtained is 100% κ-CN hydrolysis. The drawback is that the estimated degree of κ-CN hydrolysis may be higher than the actual value as TCA partially precipitates the macropeptide fractions. Moreover, macropeptide isolation seems unnecessary based on current advances in chromatographic and electrophoretic techniques. The present work proposes a simple mass balance-based approach that will provide accurate estimates in future studies. The accuracy of measuring the degree of κ-CN hydrolysis has implications on the precision of the data in relation to its partitioning (% distribution between the curd and whey) which is essential for improving whey quality.
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Affiliation(s)
- Joseph F. Kayihura
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and BiomedicineVictoria UniversityMelbourneVictoriaAustralia
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2
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Althnaibat RM, Koch M, Bruce HL, Wefers D, Gänzle MG. Glycomacropeptide from camel milk inhibits the adhesion of enterotoxigenic Escherichia coli K88 to porcine cells. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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3
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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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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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5
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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: 9] [Impact Index Per Article: 3.0] [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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Quantitative determination of osteopontin in bovine, buffalo, yak, sheep and goat milk by Ultra-high performance liquid chromatography-tandem mass spectrometry and stable isotope dimethyl labeling. Food Chem 2020; 343:128489. [PMID: 33153809 DOI: 10.1016/j.foodchem.2020.128489] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/16/2020] [Accepted: 10/23/2020] [Indexed: 11/20/2022]
Abstract
Osteopontin (OPN) is a multifunctional protein present in different tissues, body fluids and milk. Different milk has different level of OPN content. To determine the amount of osteopontin in bovine, buffalo, yak, sheep and goat milk, we developed an ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) method to detect an osteopontin signature peptide. The signature peptides selected by searching Uniprot database for trypsin digested osteopontin. The sample preparation procedure includes trypsin digestion, dimethyl labeling of tryptic peptides, purification and concentration of labeled tryptic peptide with solid phase extraction. The limit of detection and limit of quantification are 0.5 mg L-1 and 2.0 mg L-1, respectively. The method has satisfactory analytical performance with a linearity of R2 ≥ 0.998, recoveries of 103.7-111.0%, and precision of 1.8-6.2%. It is also validated and successfully applied to quantifying osteopontin content in bovine, buffalo, yak, sheep and goat milk.
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8
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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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9
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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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10
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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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Poonia A, Jha A, Sharma R, Singh HB, Rai AK, Sharma N. Detection of adulteration in milk: A review. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12274] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Amrita Poonia
- Centre of Food Science and Technology; Banaras Hindu University; Varanasi 221 005 India
| | - Alok Jha
- Centre of Food Science and Technology; Banaras Hindu University; Varanasi 221 005 India
| | - Rajan Sharma
- Division of Dairy Chemistry; National Dairy Research Institute; Karnal 132 001 India
| | | | - Ashwini Kumar Rai
- Department of Botany; Banaras Hindu University; Varanasi 221 005 India
| | - Nitya Sharma
- Department of Farm Engineering; Banaras Hindu University; Varanasi 221 005 India
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12
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Bilge G, Sezer B, Eseller KE, Berberoglu H, Topcu A, Boyaci IH. Determination of whey adulteration in milk powder by using laser induced breakdown spectroscopy. Food Chem 2016; 212:183-8. [PMID: 27374522 DOI: 10.1016/j.foodchem.2016.05.169] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 05/16/2016] [Accepted: 05/26/2016] [Indexed: 11/26/2022]
Abstract
A rapid and in situ method has been developed to detect and quantify adulterated milk powder through adding whey powder by using laser induced breakdown spectroscopy (LIBS). The methodology is based on elemental composition differences between milk and whey products. Milk powder, sweet and acid whey powders were produced as standard samples, and milk powder was adulterated with whey powders. Based on LIBS spectra of standard samples and commercial products, species was identified using principle component analysis (PCA) method, and discrimination rate of milk and whey powders was found as 80.5%. Calibration curves were obtained with partial least squares regression (PLS). Correlation coefficient (R(2)) and limit of detection (LOD) values were 0.981 and 1.55% for adulteration with sweet whey powder, and 0.985 and 0.55% for adulteration with acid whey powder, respectively. The results were found to be consistent with the data from inductively coupled plasma - mass spectrometer (ICP-MS) method.
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Affiliation(s)
- Gonca Bilge
- Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey.
| | - Banu Sezer
- Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey
| | - Kemal Efe Eseller
- Department of Electrical and Electronics Engineering, Atilim University, 06836 Ankara, Turkey.
| | - Halil Berberoglu
- Department of Physics, Polatlı Faculty of Science and Arts, Gazi University, 06900 Polatlı-Ankara, Turkey.
| | - Ali Topcu
- Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey
| | - Ismail Hakki Boyaci
- Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey; Food Research Center, Hacettepe University, Beytepe, 06800 Ankara, Turkey.
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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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14
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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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15
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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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16
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The addition of carboxymethylcellulose in caseinomacropeptide acid gels: Rheological, optical and microstructural characteristics. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.03.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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O'Loughlin IB, Kelly PM, Murray BA, FitzGerald RJ, Brodkorb A. Concentrated whey protein ingredients: A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12239] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ian B O'Loughlin
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork Ireland
- Life Sciences Department; University of Limerick; Limerick Ireland
| | - Phil M Kelly
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork Ireland
| | - Brian A Murray
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork Ireland
| | | | - Andre Brodkorb
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork Ireland
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Prado M, Ortea I, Vial S, Rivas J, Calo-Mata P, Barros-Velázquez J. Advanced DNA- and Protein-based Methods for the Detection and Investigation of Food Allergens. Crit Rev Food Sci Nutr 2015; 56:2511-2542. [DOI: 10.1080/10408398.2013.873767] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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19
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Li Y, Zhou Y, Meng X, Zhang Y, Song F, Lu S, Ren H, Hu P, Liu Z, Zhang J. Gold nanoparticle aggregation-based colorimetric assay for β-casein detection in bovine milk samples. Food Chem 2014; 162:22-6. [DOI: 10.1016/j.foodchem.2014.04.049] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Revised: 02/09/2014] [Accepted: 04/12/2014] [Indexed: 10/25/2022]
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20
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Koeberl M, Clarke D, Lopata AL. Next generation of food allergen quantification using mass spectrometric systems. J Proteome Res 2014; 13:3499-509. [PMID: 24824675 DOI: 10.1021/pr500247r] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Food allergies are increasing worldwide and becoming a public health concern. Food legislation requires detailed declarations of potential allergens in food products and therefore an increased capability to analyze for the presence of food allergens. Currently, antibody-based methods are mainly utilized to quantify allergens; however, these methods have several disadvantages. Recently, mass spectrometry (MS) techniques have been developed and applied to food allergen analysis. At present, 46 allergens from 11 different food sources have been characterized using different MS approaches and some specific signature peptides have been published. However, quantification of allergens using MS is not routinely employed. This review compares the different aspects of food allergen quantification using advanced MS techniques including multiple reaction monitoring. The latter provides low limits of quantification for multiple allergens in simple or complex food matrices, while being robust and reproducible. This review provides an overview of current approaches to analyze food allergens, with specific focus on MS systems and applications.
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Affiliation(s)
- Martina Koeberl
- Molecular Immunology Group, Centre for Biodiscovery and Molecular Discovery of Therapeutics, School of Pharmacy and Molecular Sciences, James Cook University , James Cook Drive, Townsville, QLD 4811, Australia
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Rangnoi K, Phrommao E, Yamabhai M, Yongsawatdigul J. Combined milk gel generated with a novel coagulating enzyme byVirgibacillussp. SK37, a moderately halophilic bacterium. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12145] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kuntalee Rangnoi
- School of Food Technology; Institute of Agricultural Technology; Suranaree University of Technology; 111 University Avenue Nakhon Ratchasima 30000 Thailand
| | - Ekkarat Phrommao
- School of Food Technology; Institute of Agricultural Technology; Suranaree University of Technology; 111 University Avenue Nakhon Ratchasima 30000 Thailand
| | - Montarop Yamabhai
- School of Biotechnology; Institute of Agricultural Technology; Suranaree University of Technology; 111 University Avenue Nakhon Ratchasima 30000 Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology; Institute of Agricultural Technology; Suranaree University of Technology; 111 University Avenue Nakhon Ratchasima 30000 Thailand
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Li YS, Zhou Y, Meng XY, Zhang YY, Liu JQ, Zhang Y, Wang NN, Hu P, Lu SY, Ren HL, Liu ZS. Enzyme-antibody dual labeled gold nanoparticles probe for ultrasensitive detection of κ-casein in bovine milk samples. Biosens Bioelectron 2014; 61:241-4. [PMID: 24892786 DOI: 10.1016/j.bios.2014.05.032] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Accepted: 05/13/2014] [Indexed: 11/28/2022]
Abstract
A dual labeled probe was synthesized by coating gold nanoparticles (AuNPs) with anti-κ-CN monoclonal antibody (McAb) and horseradish peroxidase (HRP) enzyme on their surface. The McAb was used as detector and HRP was used as label for signal amplification catalytically oxidize the substrate. AuNPs were used as bridges between the McAb and HRP. Based on the probe, an immunoassay was developed for ultrasensitive detection of κ-CN in bovine milk samples. The assay has a linear response range within 4.2-560 ng mL(-1). The limit of detection (LOD) was 4.2 ng mL(-1) which was 10 times lower than that of traditional McAb-HRP based ELISA. The recoveries of κ-CN from three brand bovine milk samples were from 95.8% to 111.0% that had a good correlation (R(2)=0.998) with those obtained by official standard Kjeldahl method. For higher sensitivity and as simple as the traditional ELISA, the developed immunoassay could provide an alternative approach for ultrasensitive detection of κ-CN in bovine milk sample.
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Affiliation(s)
- Y S Li
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis/College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - Y Zhou
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis/College of Veterinary Medicine, Jilin University, Changchun 130062, PR China.
| | - X Y Meng
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis/College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - Y Y Zhang
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis/College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - J Q Liu
- Production Quality Test Institute of Jilin Province, Changchun 130022, PR China
| | - Y Zhang
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis/College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - N N Wang
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis/College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - P Hu
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis/College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - S Y Lu
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis/College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - H L Ren
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis/College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - Z S Liu
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis/College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
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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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Bonnaillie LM, Qi P, Wickham E, Tomasula PM. Enrichment and Purification of Casein Glycomacropeptide from Whey Protein Isolate Using Supercritical Carbon Dioxide Processing and Membrane Ultrafiltration. Foods 2014; 3:94-109. [PMID: 28234306 PMCID: PMC5302311 DOI: 10.3390/foods3010094] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Revised: 12/18/2013] [Accepted: 01/02/2014] [Indexed: 11/30/2022] Open
Abstract
Whey protein concentrates (WPC) and isolates (WPI), comprised mainly of β-lactoglobulin (β-LG), α-lactalbumin (α-LA) and casein glycomacropeptide (GMP), are added to foods to boost nutritional and functional properties. Supercritical carbon dioxide (SCO2) has been shown to effectively fractionate WPC and WPI to obtain enriched fractions of α-LA and β-LG, thus creating new whey ingredients that exploit the properties of the individual component proteins. In this study, we used SCO2 to further fractionate WPI via acid precipitation of α-LA, β-LG and the minor whey proteins to obtain GMP-enriched solutions. The process was optimized and α-LA precipitation maximized at low pH and a temperature (T) ≥65 °C, where β-LG with 84% purity and GMP with 58% purity were obtained, after ultrafiltration and diafiltration to separate β-LG from the GMP solution. At 70 °C, β-LG also precipitated with α-LA, leaving a GMP-rich solution with up to 94% purity after ultrafiltration. The different protein fractions produced with the SCO2 process will permit the design of new foods and beverages to target specific nutritional needs.
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Affiliation(s)
- Laetitia M Bonnaillie
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Phoebe Qi
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Edward Wickham
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Peggy M Tomasula
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
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25
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O'Riordan N, Kane M, Joshi L, Hickey RM. Structural and functional characteristics of bovine milk protein glycosylation. Glycobiology 2014; 24:220-36. [PMID: 24398766 DOI: 10.1093/glycob/cwt162] [Citation(s) in RCA: 116] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Most secreted and cell membrane proteins in mammals are glycosylated. Many of these glycoproteins are also prevalent in milk and play key roles in the biomodulatory properties of milk and ultimately in determining milk's nutritional quality. Although a significant amount of information exists on the types and roles of free oligosaccharides in milk, very little is known about the glycans associated with milk glycoproteins, in particular, the biological properties that are linked to their presence. The main glycoproteins found in bovine milk are lactoferrin, the immunoglobulins, glycomacropeptide, a glycopeptide derived from κ-casein, and the glycoproteins of the milk fat globule membrane. Here, we review the glycoproteins present in bovine milk, the information currently available on their glycosylation and the biological significance of their oligosaccharide chains.
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Affiliation(s)
- Noelle O'Riordan
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
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26
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Campos Motta TM, Hoff RB, Barreto F, Andrade RBS, Lorenzini DM, Meneghini LZ, Pizzolato TM. Detection and confirmation of milk adulteration with cheese whey using proteomic-like sample preparation and liquid chromatography-electrospray-tandem mass spectrometry analysis. Talanta 2013; 120:498-505. [PMID: 24468402 DOI: 10.1016/j.talanta.2013.11.093] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2013] [Revised: 11/29/2013] [Accepted: 11/30/2013] [Indexed: 02/02/2023]
Abstract
Caseinomacropeptide (CMP) is a peptide released by chymosin in cheese production, remaining in whey. Thus, CMP can be used as a biomarker to fluid milk adulteration through whey addition. Commonly, CMP is analyzed by reversed phase (RP-HPLC) or size-exclusion chromatography (SEC). However, some psychrotropic microorganisms - specially Pseudomonas fluorescens - when present in storaged milk, can produce, by enzymatic pathway, a CMP-like peptide generally called pseudo-CMP. These two peptides differ from each other only by one amino acid. RP-HPLC and SEC methods are unable to distinguish these two peptides, which demand development of a confirmatory method with high selectivity. Considering the several degrees of glycosilation and phosphorylation sites in CMP, allied with possible genetic variation (CMP A and CMP B), analytical methods able to differentiate these peptides are extremely complex. In the present work, we developed a proteomic-like technique for separation and characterization of these peptides, using liquid chromatography coupled to mass spectrometry with electrospray ionization able to differentiate and subsequently quantify CMP and pseudo-CMP in milk samples in order to identify adulteration or contamination of these products. The method shows satisfactory precision (<11%) with a detection limit of 1.0 µg mL(-1) and quantification limit of 5.0 µg mL(-1). Specificity, matrix effects and applicability to real samples analysis were also performed and discussed.
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Affiliation(s)
- T M Campos Motta
- Instituto de Química, Universidade Federal do Rio Grande do Sul - UFRGS, Porto Alegre, RS, Brazil; Laboratorio Nacional Agropecuário - LANAGRO/RS, Ministerio da Agricultura, Pecuária e Abastecimento, Brazil.
| | - R B Hoff
- Instituto de Química, Universidade Federal do Rio Grande do Sul - UFRGS, Porto Alegre, RS, Brazil; Laboratorio Nacional Agropecuário - LANAGRO/RS, Ministerio da Agricultura, Pecuária e Abastecimento, Brazil
| | - F Barreto
- Laboratorio Nacional Agropecuário - LANAGRO/RS, Ministerio da Agricultura, Pecuária e Abastecimento, Brazil; Faculdade de Farmacia, Universidade Federal do Rio Grande do Sul - UFRGS, Porto Alegre, RS, Brazil
| | - R B S Andrade
- Laboratorio Nacional Agropecuário - LANAGRO/RS, Ministerio da Agricultura, Pecuária e Abastecimento, Brazil
| | - D M Lorenzini
- Laboratorio Nacional Agropecuário - LANAGRO/RS, Ministerio da Agricultura, Pecuária e Abastecimento, Brazil
| | - L Z Meneghini
- Laboratorio Nacional Agropecuário - LANAGRO/RS, Ministerio da Agricultura, Pecuária e Abastecimento, Brazil
| | - T M Pizzolato
- Instituto de Química, Universidade Federal do Rio Grande do Sul - UFRGS, Porto Alegre, RS, Brazil
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27
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Zhou Y, Song F, Li Y, Liu J, Lu S, Ren H, Liu Z, Zhang Y, Yang L, Li Z, Zhang J, Wang X. Double-antibody based immunoassay for the detection of β-casein in bovine milk samples. Food Chem 2013; 141:167-73. [DOI: 10.1016/j.foodchem.2013.03.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2012] [Revised: 02/25/2013] [Accepted: 03/02/2013] [Indexed: 10/27/2022]
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28
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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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29
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Abstract
Caseinomacropeptide (CMP), a 7-kDa phosphoglycopolypeptide fragment released from κ-casein during milk renneting, is heterogeneous with respect to post-translational glycosylation. Several studies have reported that CMP has growth-promoting activity on lactic acid bacteria belonging to the genera Bifidobacterium. The aim of this study was to evaluate the effect of glycosylation and sequence variations between bovine and caprine CMP on the growth of two probiotics: Lactobacillus rhamnosus RW-9595-M and Bifidobacterium thermophilum RBL67. The growth-promoting activities of CMP (mixture of glycosylated (gCMP) and non-glycosylated (aCMP) fractions), aCMP and gCMP were measured in a basal minimal culture medium using turbidimetric microplate assay at 37 °C. Supplementation of the culture media at 2 mg/ml significantly improved maximum growth by 1.5 to 1.8 times depending on the strain, the additive (CMP, aCMP, gCMP), and the bovine or caprine origin (P < 0.05). CMP preparations also decreased the time needed to reach the inflexion point of the growth curve and increase the cell density at that time (P < 0.05). The effects of CMP preparations were dose dependent and significantly superior to the effect of bovine β-lactoglobulin added to the culture media. As gCMP and aCMP were as efficient as bovine and caprine CMP (P > 0.1), it was concluded that the presence of oligosaccharides linked to CMP was not essential for growth-promoting activity of CMP.
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30
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A highly sensitive sandwich ELISA for the determination of glycomacropeptide to detect liquid whey in raw milk. ACTA ACUST UNITED AC 2012; 92:121-132. [PMID: 22662290 PMCID: PMC3362802 DOI: 10.1007/s13594-011-0052-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2011] [Revised: 09/23/2011] [Accepted: 10/25/2011] [Indexed: 11/28/2022]
Abstract
Milk processing industries and distributors have problems with adulteration of liquid milk by the addition of bovine cheese whey. Recently, the detection of fraudulent manipulation of milk with whey has focused on the identification of glycomacropeptide (GMP). Current non-immunological methods to detect GMP in dairy products are expensive and time-consuming or have low sensitivity. In this study, a novel sandwich enzyme-linked immunosorbent assay (ELISA) for the detection and quantification of whey in raw milk was developed, using a polyclonal rabbit anti-GMP antibody. Calibration curves were constructed by analyzing raw milk standards containing different known concentrations of liquid cheese whey (0.02–20%). The method had a detection limit of 0.047% (v/v) and a quantification limit of 0.14% (v/v). The antibody showed high specificity and no cross-reaction with milk components (other than κ-casein) and was successful in detecting GMP in dairy commercial products. The recovery ratio was between 95.62% and 113.88% for all matrices tested. The intra-assay and interassay coefficients of variation were <6% and <7%, respectively. Finally, it can be stored for 3 months in the form of a ready-to-use kit, while maintaining its accuracy and reproducibility.
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31
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Robitaille G, Lapointe C, Leclerc D, Britten M. Effect of pepsin-treated bovine and goat caseinomacropeptide on Escherichia coli and Lactobacillus rhamnosus in acidic conditions. J Dairy Sci 2012; 95:1-8. [DOI: 10.3168/jds.2010-4142] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2010] [Accepted: 09/25/2011] [Indexed: 12/29/2022]
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32
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Zhang J, Ren Y, Ma Z, Huang B, Cai Z, Li D. Quantitative determination of bovine caseinoglycomacropeptide in infant formulas by ultra-high-performance liquid chromatography-electrospray-ionization mass spectrometry. J Sep Sci 2011; 34:2751-8. [DOI: 10.1002/jssc.201100437] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2011] [Revised: 07/05/2011] [Accepted: 07/05/2011] [Indexed: 11/11/2022]
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33
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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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34
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Caseinomacropeptide behaviour in a whey protein fractionation process based on α-lactalbumin precipitation. J DAIRY RES 2011; 78:196-202. [DOI: 10.1017/s0022029911000136] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
This work studied the behaviour of caseinomacropeptide (CMP) in a whey protein fractionation process based on the selective precipitation of α-lactalbumin (α-la) in an acid medium. Three different acids (hydrochloric, citric and lactic) and different operating conditions (protein concentration, temperature and pH) were considered to perform the precipitation step. Under the optimised precipitation conditions obtained for α-la (pH 4, 55°C, initial α-la concentration around 12 g/l) CMP presents quite similar behaviour to that observed for β-lactoglobulin (β-lg), namely remaining in the supernatant fraction. However, at a lower pH value (3·5) the amount of precipitated CMP increases up to 72% when citric acid is added. This behaviour could be due to the fact that CMP is close to its isoelectric point, which allows a supernatant fraction enriched in β-lg that is almost free from the rest of proteins in sweet whey.
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35
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Fæste CK, Rønning HT, Christians U, Granum PE. Liquid chromatography and mass spectrometry in food allergen detection. J Food Prot 2011; 74:316-45. [PMID: 21333155 DOI: 10.4315/0362-028x.jfp-10-336] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food allergy is an important issue in the field of food safety because of the hazards for affected persons and the hygiene requirements and legal regulations imposed on the food industry. Consumer protection and law enforcement require suitable analytical techniques for the detection of allergens in foods. Immunological methods are currently preferred; however, confirmatory alternatives are needed. The determination of allergenic proteins by liquid chromatography and mass spectrometry has greatly advanced in recent years, and gel-free allergenomics is becoming a routinely used approach for the identification and quantitation of food allergens. The present review provides a brief overview of the principles of proteomic procedures, various chromatographic set ups, and mass spectrometry instrumentation used in allergenomics. A compendium of published liquid chromatography methods, proteomic analyses, typical marker peptides, and quantitative assays for 14 main allergy-causing foods is also included.
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Affiliation(s)
- Christiane Kruse Fæste
- Section of Chemistry, Department of Feed and Food Safety, National Veterinary Institute, P.O. Box 750 Sentrum, Oslo N-0106, Norway.
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36
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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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37
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38
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Taylor C, Woonton B. Quantity and carbohydrate content of glycomacropeptide fractions isolated from raw and heat-treated milk. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.06.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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39
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Martinez MJ, Sánchez CC, Patino JMR, Pilosof AM. Bulk and interfacial behaviour of caseinoglycomacropeptide (GMP). Colloids Surf B Biointerfaces 2009; 71:230-7. [DOI: 10.1016/j.colsurfb.2009.02.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2009] [Accepted: 02/10/2009] [Indexed: 10/21/2022]
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40
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Monaci L, Visconti A. Mass spectrometry-based proteomics methods for analysis of food allergens. Trends Analyt Chem 2009. [DOI: 10.1016/j.trac.2009.02.013] [Citation(s) in RCA: 101] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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41
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Martín-Hernández C, Muñoz M, Daury C, Weymuth H, Kemmers-Voncken AE, Corbatón V, Toribio T, Bremer MG. Immunochromatographic lateral-flow test strip for the rapid detection of added bovine rennet whey in milk and milk powder. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.10.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Martinez MJ, Sánchez CC, Patino JMR, Pilosof AM. Interactions in the aqueous phase and adsorption at the air–water interface of caseinoglycomacropeptide (GMP) and β-lactoglobulin mixed systems. Colloids Surf B Biointerfaces 2009; 68:39-47. [DOI: 10.1016/j.colsurfb.2008.09.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2008] [Revised: 09/05/2008] [Accepted: 09/08/2008] [Indexed: 10/21/2022]
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43
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Johansson A, Lugand D, Rolet-Répécaud O, Mollé D, Delage MM, Peltre G, Marchesseau S, Léonil J, Dupont D. Epitope characterization of a supramolecular protein assembly with a collection of monoclonal antibodies: the case of casein micelle. Mol Immunol 2008; 46:1058-66. [PMID: 18992943 DOI: 10.1016/j.molimm.2008.09.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2008] [Revised: 09/23/2008] [Accepted: 09/24/2008] [Indexed: 11/29/2022]
Abstract
In milk, kappa-, beta-, alphas(1)- and alphas(2)-casein (CN) are associated into a supramolecular assembly, the micelle. In this work, CN micelles contained in fresh skim milk were used to produce over 100 monoclonal antibodies. The specificity of these probes was determined using libraries of synthetic peptides and peptides fractionated from tryptic hydrolysis of purified CNs. Although kappa-CN and alphas(2)-CN are minor proteins in the micelle (ratio 1:1:4:4 for kappa, alphas(2), alphas(1), beta) a proportionally high number of clones were produced towards these two proteins (32 for each), compared to 9 and 29 for alphas(1)-CN and beta-CN, respectively. Most of the beta-CN and kappa-CN epitopes were identified, while about 50% of alphas(1)-CN and alphas(2)-CN antibodies were suspected to react to conformational linear or discontinuous epitopes, since no peptide binding could be identified. Antibody binding to the phosphoserine rich regions of the three calcium sensitive CNs was weak or non-existing, suggesting them to be hidden in the micelle structure together with alphas(1)-CN. The C-terminal glycomacropeptide of kappa-CN and the C-terminal moiety of beta-CN were well exposed generating the majority of the antibodies specific for these two proteins. The two major antigenic sites of alphas(2) were alphas(2)-CN (f96-114) and (f16-35). Cross-reaction between alphas(2)-CN specific antibodies with alphas(1)-CN illustrated the tangled structure between the two proteins. Immuno-dominant epitopes identified in the present study totally differ from those known for the purified caseins suggesting they were specific for the micelle supramolecular structure.
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Affiliation(s)
- Annette Johansson
- INRA-Unité de Recherches en Technologie et Analyses Latières, BP 20089, F-39800 Poligny, France
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Bonfatti V, Grigoletto L, Cecchinato A, Gallo L, Carnier P. Validation of a new reversed-phase high-performance liquid chromatography method for separation and quantification of bovine milk protein genetic variants. J Chromatogr A 2008; 1195:101-6. [PMID: 18495141 DOI: 10.1016/j.chroma.2008.04.075] [Citation(s) in RCA: 142] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2008] [Revised: 04/28/2008] [Accepted: 04/29/2008] [Indexed: 10/22/2022]
Abstract
A new RP-HPLC method for the separation and quantification of the most common genetic variants of bovine milk proteins is described. A reversed-phase analytical column C8 (Zorbax 300SB-C8 RP, 3.5 microm, 300A, 150 x 4.6 I.D.) was used. All the most common casein (CN) and whey protein genetic variants, including beta-CN(I) were detected and separated simultaneously in less then 40 min, with the exception of alpha(S1)-CN(B) and CN(C) variants. Purified protein genetic variants were employed in calibration and showed different absorbances at 214 nm. The procedure was developed using 40 raw individual milk samples of cows belonging to four different breeds and certified skim milk powder BCR-063R. Method validation consisted in testing linearity, repeatability, reproducibility and accuracy. A linear relationship (R(2)>0.99) between the concentrations of proteins and peak areas was observed over the concentration range, with low detection limits. Repeatability and reproducibility were satisfactory for both retention times and peak areas. The RSD of peak areas ranged from 0.92 to 4.32% within analytical day and from 0.85 to 9.52% across analytical days. The recoveries, calculated using mixtures of samples previously quantified, ranged from 98.1 to 103.7%.
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Affiliation(s)
- Valentina Bonfatti
- Department of Animal Science, University of Padova, Viale dell'Università 16, 35020 Legnaro, Padova, Italy.
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45
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Enzyme-linked immunosorbent assay for the detection of bovine rennet whey powder in milk powder and buttermilk powder. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.08.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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