1
|
Leite JAS, Montoya CA, Loveday SM, Mullaney JA, Loo TS, McNabb WC, Roy NC. The impact of heating and drying on protease activities of ruminant milk before and after in vitro infant digestion. Food Chem 2023; 429:136979. [PMID: 37506658 DOI: 10.1016/j.foodchem.2023.136979] [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: 01/30/2023] [Revised: 07/20/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023]
Abstract
This study investigated the effect of heating (63°C/30 min or 75°C/15 s) and drying (spray-drying or freeze-drying) on plasmin, cathepsin D, and elastase activities in bovine, ovine, and caprine milk, compared to non-dried raw milk counterparts. Protease activities and protein hydrolysis were assessed before and after in vitro infant digestion with or without gastric and pancreatic enzymes. At 75°C/15 s, plasmin activity in caprine and ovine milk decreased (69-75%, p<0.05), while cathepsin D activity in spray-dried bovine milk heated increased (2.8-fold, p<0.05). Plasmin and cathepsin D activities increased (<1.2-fold, p<0.05) after in vitro digestion with pancreatin, regardless of milk species. Endogenous milk enzymes hydrolyzed more proteins than gastric enzymes during gastric digestion and contributed to small intestinal digestion. In summary, milk proteases remained active after processing with effects dependent on the species of milk, and they contributed to in vitro protein hydrolysis in the stomach and small intestine.
Collapse
Affiliation(s)
- Juliana A S Leite
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Carlos A Montoya
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; Smart Foods & Bioproducts Innovation Centre of Excellence, AgResearch Limited, Palmerston North 4474, New Zealand
| | - Simon M Loveday
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 138673, Singapore
| | - Jane A Mullaney
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; High-Value Nutrition National Science Challenge, Auckland 1010, New Zealand
| | - Trevor S Loo
- School of Natural Sciences, Massey University, Palmerston North 4442, New Zealand
| | - Warren C McNabb
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; High-Value Nutrition National Science Challenge, Auckland 1010, New Zealand
| | - Nicole C Roy
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; High-Value Nutrition National Science Challenge, Auckland 1010, New Zealand; Department of Nutrition, University of Otago, Dunedin 9016, New Zealand.
| |
Collapse
|
2
|
Leite JAS, Montoya CA, Maes E, Hefer C, Cruz RAPA, Roy NC, McNabb WC. Effect of Heat Treatment on Protein Self-Digestion in Ruminants' Milk. Foods 2023; 12:3511. [PMID: 37761220 PMCID: PMC10529618 DOI: 10.3390/foods12183511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 09/29/2023] Open
Abstract
This study investigated whether heat treatments (raw, 63 °C for 30 min, and 85 °C for 5 min) affect protein hydrolysis by endogenous enzymes in the milk of ruminants (bovine, ovine, and caprine) using a self-digestion model. Self-digestion consisted of the incubation for six hours at 37 °C of the ruminants' milk. Free amino group concentration was measured by the o-phthaldialdehyde method, and peptide sequences were identified by chromatography-mass spectrometry. Results showed that heat treatments prior to self-digestion decreased the free NH2 by 59% in bovine milk heated at 85 °C/5 min, and by 44 and 53% in caprine milk heated at 63 °C/30 min and 85 °C/5 min, respectively. However, after self-digestion, only new free amino groups were observed for the raw and heated at 63 °C/30 min milk. β-Casein was the most cleaved protein in the raw and heated at 63 °C/30 min bovine milk. A similar trend was observed in raw ovine and caprine milk. Self-digestion increased 6.8-fold the potential antithrombin peptides in the bovine milk heated at 63 °C/30 min. Enhancing bioactive peptide abundance through self-digestion has potential applications in the industry for functional products. Overall, heat treatments affected the free amino groups according to the species and heat treatment applied, which was reflected in the varying degrees of cleaved peptide bonds and peptides released during self-digestion.
Collapse
Affiliation(s)
- Juliana A. S. Leite
- Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New Zealand; (J.A.S.L.); (C.A.M.); (E.M.); (N.C.R.)
| | - Carlos A. Montoya
- Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New Zealand; (J.A.S.L.); (C.A.M.); (E.M.); (N.C.R.)
- Smart Foods & Bioproducts Innovation Centre of Excellence, AgResearch Limited, Palmerston North 4474, New Zealand
| | - Evelyne Maes
- Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New Zealand; (J.A.S.L.); (C.A.M.); (E.M.); (N.C.R.)
- Proteins & Metabolites Team, AgResearch Lincoln Research Centre, Lincoln 7608, New Zealand
| | - Charles Hefer
- Data Science South Team, AgResearch Lincoln Research Centre, Lincoln 7608, New Zealand;
| | - Raul A. P. A. Cruz
- School of Food & Advanced Technology, Massey University, Palmerston North 4442, New Zealand;
| | - Nicole C. Roy
- Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New Zealand; (J.A.S.L.); (C.A.M.); (E.M.); (N.C.R.)
- High-Value Nutrition National Science Challenge, Auckland 1010, New Zealand
- Department of Nutrition, University of Otago, Dunedin 9016, New Zealand
| | - Warren C. McNabb
- Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New Zealand; (J.A.S.L.); (C.A.M.); (E.M.); (N.C.R.)
- High-Value Nutrition National Science Challenge, Auckland 1010, New Zealand
| |
Collapse
|
3
|
Cai H, Bijl E, Scholten E, Sala G. Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses. Food Res Int 2023; 165:112421. [PMID: 36869466 DOI: 10.1016/j.foodres.2022.112421] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 12/22/2022] [Accepted: 12/26/2022] [Indexed: 12/28/2022]
Abstract
Plasmin plays an important role in casein hydrolysis during cheese ripening, which may influence the properties of the casein network and the texture of the final product. In view of this, the relation between plasmin-induced casein hydrolysis and textural changes of cheese during ripening was investigated in this study. Four batches of model cheese with different concentrations of added plasmin (0, 0.4, 0.6 and 1.0 μL/g milk) were prepared, and were stored for 12 weeks at 16 °C. During this period, plasmin activity, casein hydrolysis, textural properties and other compositional characteristics (pH, dry matter) were determined. Our results show that the addition of plasmin had significant effect on both the degree and the pattern of proteolysis. As a result, cheeses with different plasmin content showed different textural properties. With increased plasmin concentration, Young's modulus, hardness, resilience and cohesion decreased, while brittleness increased. All textural properties showed linear relations with the degree of casein hydrolysis, and logarithmic relations with the percentage of intact casein fractions. At the beginning of ripening, only slight changes in textural properties were found, although a substantial part (40-60 %) of the casein fractions was already been broken down. When ripening progressed, ongoing proteolysis significantly weakened the protein network and consequently led to noticeable textural changes. Model cheeses became softer, more brittle and less elastic. The knowledge gained from this study provide new insights in the changes of different textural parameters of model cheese. This will help to optimize the existing products and create new ones.
Collapse
Affiliation(s)
- Huifang Cai
- Physics and Physical Chemistry of Foods Group, Wageningen University, The Netherlands; Dairy Science and Technology, Food Quality and Design Group, Wageningen University, The Netherlands
| | - Etske Bijl
- Dairy Science and Technology, Food Quality and Design Group, Wageningen University, The Netherlands.
| | - Elke Scholten
- Physics and Physical Chemistry of Foods Group, Wageningen University, The Netherlands
| | - Guido Sala
- Physics and Physical Chemistry of Foods Group, Wageningen University, The Netherlands
| |
Collapse
|
4
|
|
5
|
Ye Y, Engholm-Keller K, Fang Y, Nielsen CF, Jordà A, Lund MN, Chatterton DEW. UHT treatment and storage of liquid infant formula affects protein digestion and release of bioactive peptides. Food Funct 2022; 13:344-355. [PMID: 34904610 DOI: 10.1039/d1fo02619d] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Ready-to-feed liquid infant formulas (IF) were subjected to direct (D) or indirect (ID) ultra-high-temperature (UHT) treatment and then stored at 40 °C under aseptic conditions for 60-120 days simulating global transportation which accelerates the Maillard reaction. Low pasteurized and unstored IF (LP) was included as a control for the UHT treatments. Simulated infant in vitro digestion was conducted. SDS-PAGE indicated that protein aggregate formation correlated with thermal treatment, being greatest after 60 days of storage. Limited protein digestion was observed after pepsin treatment for 2 h. Beta-lactoglobulin (β-Lg), alpha-lactalbumin (α-La) and protein aggregates remained undigested after 2 h of pepsin digestion in LP and D, but less β-Lg and α-La remained in ID. The digestion of β-Lg and α-La was enhanced in D and ID stored for 60 days, but aggregates remained undigested. After pepsin and pancreatin digestion, large amounts of β-Lg remained undigested in the LP, but digestion increased after UHT treatment (ID > D) and increased further after storage for 60 and 120 days, indicating that heat treatment and storage facilitate the digestion of unaggregated proteins. No aggregates remained after pancreatin digestion of LP, D, ID and D stored for 60 days, but were present in ID stored for 60 days. Aggregates were mainly disulphide-linked, but dityrosine linkages were detected in D and ID stored for 120 days. LC-MS/MS indicated limited proteolysis arising from endogenous milk proteases prior to in vitro digestion, being highest in D. Peptide numbers increased following pepsin and further during pancreatin digestion (β-casein > β-Lg > β-La), and released β-Lg peptides, typically 5-8 amino acids in length, contained several bioactivities, e.g., dipeptidyl-peptidase IV (DPP-IV) and angiotensin converting enzyme (ACE) inhibition.
Collapse
Affiliation(s)
- Yuhui Ye
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
| | - Kasper Engholm-Keller
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
| | - Yajing Fang
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
| | - Christian Fiil Nielsen
- Arla Foods Ingredients Group P/S - Milk Powder Innovation, Sønderhøj 10, 8260 Viby J, Denmark
| | - Ariadna Jordà
- Polytechnic University of Catalonia, Jordi Girona 31, Edificio R, 08034 Barcelona, Spain
| | - Marianne N Lund
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark. .,Department of Biomedical Sciences, Blegdamsvej 3, 2200 Copenhagen N, Denmark
| | - Dereck E W Chatterton
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
| |
Collapse
|
6
|
Tatarko M, Ivanov IN, Hianik T. New Insights on Plasmin Long Term Stability and the Mechanism of Its Activity Inhibition Analyzed by Quartz Crystal Microbalance. MICROMACHINES 2021; 13:mi13010055. [PMID: 35056220 PMCID: PMC8777901 DOI: 10.3390/mi13010055] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/23/2021] [Accepted: 12/27/2021] [Indexed: 12/04/2022]
Abstract
We used the research quartz crystal microbalance (RQCM) to monitor regulatory effects of plasmin and trypsin in the presence of their inhibitor α2-antiplasmin. The gold surface of quartz crystals was modified with a β-casein layer that served as a substrate for protease digestion. The addition of plasmin or trypsin as well as their mixtures with α2-antiplasmin resulted in an increase of resonant frequency, f, and in a decrease of motional resistance, Rm, depending on the molar ratio of protease: antiplasmin. At equimolar concentrations of protease and α2-antiplasmin (5 nM:5 nM) full inhibition of protease activity took place. Monitoring of plasmin activity on an hourly and daily basis revealed a prominent effect of autolysis and decrease of plasmin activity in freshly activated samples. The degree of inhibition as well as plasmin half-life (t1/2 = 2.48 ± 0.28 days) connected with its degradation was determined.
Collapse
Affiliation(s)
- Marek Tatarko
- Faculty of Mathematics, Physics and Informatics, Comenius University, Mlynska dolina, 842 48 Bratislava, Slovakia;
| | - Ilia N. Ivanov
- Center for Nanophase Materials Sciences, Oak Ridge National Laboratory, P.O. Box 2008, Oak Ridge, TN 37831-6496, USA;
| | - Tibor Hianik
- Faculty of Mathematics, Physics and Informatics, Comenius University, Mlynska dolina, 842 48 Bratislava, Slovakia;
- Correspondence:
| |
Collapse
|
7
|
|
8
|
Leite JAS, Montoya CA, Loveday SM, Maes E, Mullaney JA, McNabb WC, Roy NC. Heat-Treatments Affect Protease Activities and Peptide Profiles of Ruminants' Milk. Front Nutr 2021; 8:626475. [PMID: 33777990 PMCID: PMC7987661 DOI: 10.3389/fnut.2021.626475] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Accepted: 02/08/2021] [Indexed: 01/30/2023] Open
Abstract
Proteases present in milk are heat-sensitive, and their activities increase or decrease depending on the intensity of the thermal treatment applied. The thermal effects on the protease activity are well-known for bovine milk but poorly understood for ovine and caprine milk. This study aimed to determine the non-specific and specific protease activities in casein and whey fractions isolated from raw bovine, ovine, and caprine milk collected in early lactation, and to determine the effects of low-temperature, long-time (63°C for 30 min) and high-temperature, short-time (85°C for 5 min) treatments on protease activities within each milk fraction. The non-specific protease activities in raw and heat-treated milk samples were determined using the substrate azocasein. Plasmin (the main protease in milk) and plasminogen-derived activities were determined using the chromogenic substrate S-2251 (D-Val-Leu-Lys-pNA dihydrochloride). Peptides were characterized using high-resolution liquid chromatography coupled with tandem mass spectrometry. The activity of all native proteases, shown as non-specific proteases, was similar between raw bovine and caprine milk samples, but lower (P < 0.05) than raw ovine milk in the whey fraction. There was no difference (P > 0.05) between the non-specific protease activity of the casein fraction of raw bovine and caprine milk samples; both had higher activity than ovine milk. After 63°C/30 min, the non-specific protease activity decreased (44%; P > 0.05) for the bovine casein fraction only. In contrast, the protease activity of the milk heated at 85°C/5 min changed depending on the species and fraction. For instance, the activity decreased by 49% for ovine whey fraction, but it increased by 68% for ovine casein fraction. Plasmin and plasminogen were in general inactivated (P > 0.05) when all milk fractions were heated at 85°C/5 min. Most of the peptides present in heat-treated milk were derived from β-casein and αS1-casein, and they matched the hydrolysis profile of cathepsin D and plasmin. Identified peptides in ruminant milk samples had purported immunomodulatory and inhibitory functions. These findings indicate that the non-specific protease activity in whey and casein fractions differed between ruminant milk species, and specific thermal treatments could be used to retain better protease activity for all ruminant milk species.
Collapse
Affiliation(s)
| | - Carlos A. Montoya
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Smart Foods Innovation Centre of Excellence, AgResearch Limited, Palmerston North, New Zealand
| | - Simon M. Loveday
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Smart Foods Innovation Centre of Excellence, AgResearch Limited, Palmerston North, New Zealand
| | - Evelyne Maes
- Beyond Foods Innovation Centre of Excellence, AgResearch Limited, Lincoln, New Zealand
| | - Jane A. Mullaney
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Smart Foods Innovation Centre of Excellence, AgResearch Limited, Palmerston North, New Zealand
- High-Value Nutrition National Science Challenge, Auckland, New Zealand
| | - Warren C. McNabb
- Riddet Institute, Massey University, Palmerston North, New Zealand
- High-Value Nutrition National Science Challenge, Auckland, New Zealand
| | - Nicole C. Roy
- Riddet Institute, Massey University, Palmerston North, New Zealand
- High-Value Nutrition National Science Challenge, Auckland, New Zealand
- Liggins Institute, The University of Auckland, Auckland, New Zealand
- Department of Nutrition, University of Otago, Dunedin, New Zealand
| |
Collapse
|
9
|
Sánchez-Macías D, Hernández-Castellano L, Morales-delaNuez A, Herrera-Chávez B, Argüello A, Castro N. Somatic cells: A potential tool to accelerate low-fat goat cheese ripening. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
10
|
Hossain S, Khetra Y, Ganguly S, Kumar R, Sabikhi L. Effect of heat treatment on plasmin activity and bio-functional attributes of Cheddar cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108924] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
11
|
Yildirim-Elikoglu S, Vural H. Binding characteristics of polyphenols as milk plasmin inhibitors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6922-6930. [PMID: 31393601 DOI: 10.1002/jsfa.9978] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 07/31/2019] [Accepted: 08/05/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The potential use of polyphenols to improve the functional characteristics of dairy products has gained much attention. However, the effects of the polyphenols on naturally occurring enzymes in milk have not been studied extensively. Excess plasmin activity in dairy products might result in several quality defects. The objective of this study was to assess the ability of polyphenols to inhibit plasmin in milk using a molecular and kinetic approach. RESULTS Epicatechin gallate (ECG), epigallocatechin gallate (EGCG), quercetin (QUER), and myricetin (MYR) caused a significant decrease in plasmin activity by 60, 86, 65, and 90%, respectively. The inhibition rates were alleviated in the presence of milk proteins. EGCG, QUER, and MYR, exhibited noncompetitive inhibition against plasmin, whereas ECG caused a mixed-type inhibition. A decrease in the random structure of plasmin upon the complex formation with ECG, EGCG, QUER, and MYR was found. The other phenolics that were evaluated did not cause any significant changes in plasmin conformation. The observed inhibitory phenolic-plasmin interactions were dominated by H-bonds and electrostatic attractions. Green tea extract (GTE) rich in catechins also inhibited plasmin activity in the milk. CONCLUSION Significant changes in the secondary structure of plasmin upon binding of ECG, EGCG, QUER, and MYR led to diminished plasmin activity both in the absence and presence of milk proteins. These flavonoids with promising plasmin inhibitory potential could be used in new dairy formulations leading to controlled undesired consequences of plasmin activity. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Seda Yildirim-Elikoglu
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Ankara, Turkey
| | - Halil Vural
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Ankara, Turkey
| |
Collapse
|
12
|
Dalabasmaz S, Pischetsrieder M. Design of a Prediction Model for the Differentiation of Pasteurized Milk from Heated ESL Milk by Peptide Profiling. Proteomics 2019; 19:e1800292. [DOI: 10.1002/pmic.201800292] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 02/12/2019] [Indexed: 11/08/2022]
Affiliation(s)
- Sevim Dalabasmaz
- Friedrich Emil Fischer CenterFood ChemistryDepartment of Chemistry and PharmacyAlexander UniversitätErlangen‐Nürnberg 91058 Erlangen Germany
| | - Monika Pischetsrieder
- Friedrich Emil Fischer CenterFood ChemistryDepartment of Chemistry and PharmacyAlexander UniversitätErlangen‐Nürnberg 91058 Erlangen Germany
| |
Collapse
|
13
|
Anema SG. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review. Compr Rev Food Sci Food Saf 2018; 18:140-166. [PMID: 33337027 DOI: 10.1111/1541-4337.12407] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/11/2018] [Accepted: 10/14/2018] [Indexed: 11/30/2022]
Abstract
Demand for ultra-high-temperature (UHT) milk and milk protein-based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age gelation, with an irreversible three-dimensional protein network forming throughout, excessive sedimentation with a compact layer of protein-enriched material forming rapidly at the bottom of the pack, and creaming with excessive fat accumulating at the top. For age gelation, it is known that at least two mechanisms can lead to gelation during storage. One mechanism involves proteolytic degradation of the proteins through heat-stable indigenous or exogenous enzymes, destabilizing milk and ultimately forming a gel. The other mechanism is referred to as a physico-chemical mechanism. Several factors are known to affect the physico-chemical age gelation, such as milk/protein concentration, heat load during processing (direct compared with indirect UHT processes), and milk composition. Similar factors to age gelation are known to affect sedimentation. There are relatively few studies on the creaming of UHT milk during storage, suggesting that this defect is less common or less detrimental compared with gelation and sedimentation. This review focuses on the current state of knowledge of age gelation, sedimentation, and creaming of UHT milks during storage, providing a critical evaluation of the available literature and, based on this, mechanisms for age gelation and sedimentation are proposed.
Collapse
Affiliation(s)
- Skelte G Anema
- Fonterra Research and Development Centre, Private Bag 11029, Dairy Farm Road, Palmerston North, 4442, New Zealand.,Riddet Inst., Massey Univ., Private Bag 11222, Palmerston North, 4442, New Zealand
| |
Collapse
|
14
|
Annandarajah C, Grewell D, Talbert JN, Raman DR, Clark S. Batch thermosonication for the reduction of plasmin activity in skim milk. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13616] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cindu Annandarajah
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames, Iowa 50011-3080
| | - David Grewell
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames, Iowa 50011-3080
| | - Joey N. Talbert
- Department of Food Science and Human Nutrition; Iowa State University; Ames, Iowa 50011-1057
| | - D. Raj Raman
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames, Iowa 50011-3080
| | - Stephanie Clark
- Department of Food Science and Human Nutrition; Iowa State University; Ames, Iowa 50011-1057
| |
Collapse
|
15
|
Dalabasmaz S, Ebner J, Pischetsrieder M. Identification of the Peptide PyroQ-βCasein 194-209 as a Highly Specific and Sensitive Marker to Differentiate between Ultrahigh-Temperature Processed (UHT) Milk and Mildly Heated Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10781-10791. [PMID: 29148742 DOI: 10.1021/acs.jafc.7b03801] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study, a new approach was introduced to identify marker peptides that reflect the thermal treatment of commercial milk samples and differentiate ultrahigh-temperature processed (UHT) milk from mildly heated milk. Peptide profiles of training set samples, pasteurized (n = 20), extended shelf life (n = 29), and UHT (n = 29) milk, were recorded by MALDI-TOF-MS after StageTip microextraction. As marker candidates, 13 peptides were selected, and their cutoff levels were defined. The quality of the cutoff levels was then tested with a blind test set. Thus, the peptide m/z 1701.0, which was identified as pyroQ-βcasein194-209, could ideally differentiate UHT milk from mildly heated milk with an accuracy of 100%. Due to its high reliability and sensitivity, this peptide may be applied in routine analysis to monitor thermal processing of milk. An additional heating experiment showed that the marker peptide candidates are formed during milk processing by endogenous enzymes and selective thermal cleavage.
Collapse
Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
| | - Jennifer Ebner
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
| | - Monika Pischetsrieder
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
| |
Collapse
|
16
|
McAuley CM, Singh TK, Haro-Maza JF, Williams R, Buckow R. Microbiological and physicochemical stability of raw, pasteurised or pulsed electric field-treated milk. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.030] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
17
|
Heat stability of indigenous milk plasmin and proteases from Pseudomonas: A challenge in the production of ultra-high temperature milk products. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.06.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
18
|
Deglaire A, De Oliveira SC, Jardin J, Briard-Bion V, Emily M, Ménard O, Bourlieu C, Dupont D. Impact of human milk pasteurization on the kinetics of peptide release during in vitro dynamic term newborn digestion. Electrophoresis 2016; 37:1839-50. [DOI: 10.1002/elps.201500573] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 02/22/2016] [Accepted: 03/04/2016] [Indexed: 01/09/2023]
|
19
|
Dallas DC, Citerne F, Tian T, Silva VLM, Kalanetra KM, Frese SA, Robinson RC, Mills DA, Barile D. Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins. Food Chem 2016; 197:273-84. [PMID: 26616950 PMCID: PMC4664887 DOI: 10.1016/j.foodchem.2015.10.116] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Revised: 10/21/2015] [Accepted: 10/24/2015] [Indexed: 02/01/2023]
Abstract
SCOPE The microorganisms that make up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and consume milk proteins remains poorly understood. Peptidomics technologies were used to examine the proteolytic activity of kefir grains on bovine milk proteins. METHODS AND RESULTS Gel electrophoresis revealed substantial digestion of milk proteins by kefir grains, with mass spectrometric analysis showing the release of 609 protein fragments and alteration of the abundance of >1500 peptides that derived from 27 milk proteins. Kefir contained 25 peptides identified from the literature as having biological activity, including those with antihypertensive, antimicrobial, immunomodulatory, opioid and anti-oxidative functions. 16S rRNA and shotgun metagenomic sequencing identified the principle taxa in the culture as Lactobacillus species. CONCLUSION The model kefir sample contained thousands of protein fragments released in part by kefir microorganisms and in part by native milk proteases.
Collapse
Affiliation(s)
- David C Dallas
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
| | - Florine Citerne
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Tian Tian
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Vitor L M Silva
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Karen M Kalanetra
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Steven A Frese
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Randall C Robinson
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - David A Mills
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| |
Collapse
|
20
|
|
21
|
Rauh VM, Sundgren A, Bakman M, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.12.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
22
|
Rauh VM, Bakman M, Ipsen R, Paulsson M, Kelly AL, Larsen LB, Hammershøj M. The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.03.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
23
|
Rauh VM, Johansen LB, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6852-60. [PMID: 24964203 DOI: 10.1021/jf502088u] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Plasmin, the major indigenous protease in milk, is linked to quality defects in dairy products. The specificity of plasmin on caseins has previously been studied using purified caseins and in the indigenous peptide profile of milk. We investigated the specificity and proteolytic pathway of plasmin in directly heated UHT milk (>150 °C for <0.2 s) during 14 weeks of storage at 20 °C in relation to age gelation and bitter peptides. Sixty-six peptides from αS- and β-caseins could be attributed to plasmin activity during the storage period, of which 23 were potentially bitter. Plasmin exhibited the highest affinity for the hydrophilic regions in the caseins that most probably were exposed to the serum phase and the least affinity for hydrophobic or phosphorylated regions. The proteolytic pattern observed suggests that plasmin destabilizes the casein micelle by hydrolyzing casein-casein and casein-calcium phosphate interaction sites, which may subsequently cause age gelation in UHT milk.
Collapse
Affiliation(s)
- Valentin M Rauh
- Arla Foods Strategic Innovation Centre , Rørdrumvej 2, DK-8220 Brabrand, Denmark
| | | | | | | | | | | |
Collapse
|
24
|
Sánchez-Macías D, Morales-delaNuez A, Torres A, Hernández-Castellano L, Jiménez-Flores R, Castro N, Argüello A. Effects of addition of somatic cells to caprine milk on cheese quality. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.10.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
25
|
Ryan KN, Stevenson CD, Hayes KD. Mechanism of decreased heat-induced activation of plasminogen in the presence of cysteine. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.11.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
26
|
DICKOW JONATANA, NIELSEN MARTINT, HAMMERSHØJ MARIANNE. Effect of Lenient Steam Injection (LSI) heat treatment of bovine milk on the activities of some enzymes, the milk fat globule and pH. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00765.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
27
|
Chavan RS, Chavan SR, Khedkar CD, Jana AH. UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00157.x] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
28
|
Ismail B, Nielsen S. Invited review: Plasmin protease in milk: Current knowledge and relevance to dairy industry. J Dairy Sci 2010; 93:4999-5009. [DOI: 10.3168/jds.2010-3122] [Citation(s) in RCA: 125] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2010] [Accepted: 07/18/2010] [Indexed: 11/19/2022]
|
29
|
|
30
|
Lu R, Stevenson CD, Guck SE, Pillsbury LA, Ismail B, Hayes KD. Effect of various heat treatments on plasminogen activation in bovine milk during refrigerated storage. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01808.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
31
|
|
32
|
|
33
|
Ismail B, Choi LH, Were LM, Nielsen SS. Activity and Nature of Plasminogen Activators Associated with the Casein Micelle. J Dairy Sci 2006; 89:3285-95. [PMID: 16899661 DOI: 10.3168/jds.s0022-0302(06)72365-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
In fresh milk, plasminogen, the zymogen form of plasmin (PL), is the predominant form. Therefore, plasminogen activators (PA) can contribute significantly to PL activity in milk. Both tissue-type PA (tPA) and urokinase-type PA (uPA) exist in milk; however, contradictory findings have been reported for which type of PA is most closely associated with the casein micelles. Little is known about the factors that might lead to variations in the individual activities of the PA. The objective of this work was therefore to investigate possible factors that might affect the association of tPA and uPA with the casein micelle and their activities thereafter. Plasminogen activators were isolated from milk samples with different somatic cell counts following 2 different isolation protocols. Determination of uPA, tPA, and PL activities was carried out quantitatively following chromogenic assays using 2 different substrates, and qualitatively using specialized sodium dodecyl sulfate-PAGE. Different isolation methods and conditions led to differences in uPA, tPA, and PL activities. Urokinase-type PA activity was significantly higher in PA fractions isolated from milk with high somatic cell counts than from milk with low somatic cell counts. Activity results indicated that in pasteurized milk uPA could dissociate from the somatic cells and bind to casein. Moreover, a high level of PL in isolated PA fractions contributed to significantly enhanced PA activities. Overall, results confirmed the association of both uPA and tPA with the casein micelle; however, their amounts, activities, and molecular weights varied based on the nature of the milk and methods of separation, with uPA being the PA with greater potential to affect plasminogen activation in milk.
Collapse
Affiliation(s)
- B Ismail
- Purdue University, Department of Food Science, 745 Agricultural Mall Drive, West Lafayette, IN 47907, USA
| | | | | | | |
Collapse
|
34
|
Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: Effects of preheat treatment. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.11.011] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|