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Stastna M. Advances in separation and identification of biologically important milk proteins and peptides. Electrophoresis 2024; 45:101-119. [PMID: 37289082 DOI: 10.1002/elps.202300084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 05/30/2023] [Accepted: 05/30/2023] [Indexed: 06/09/2023]
Abstract
Milk is a rich source of biologically important proteins and peptides. In addition, milk contains a variety of extracellular vesicles (EVs), including exosomes, that carry their own proteome cargo. EVs are essential for cell-cell communication and modulation of biological processes. They act as nature carriers of bioactive proteins/peptides in targeted delivery during various physiological and pathological conditions. Identification of the proteins and protein-derived peptides in milk and EVs and recognition of their biological activities and functions had a tremendous impact on food industry, medicine research, and clinical applications. Advanced separation methods, mass spectrometry (MS)-based proteomic approaches and innovative biostatistical procedures allowed for characterization of milk protein isoforms, genetic/splice variants, posttranslational modifications and their key roles, and contributed to novel discoveries. This review article discusses recently published developments in separation and identification of bioactive proteins/peptides from milk and milk EVs, including MS-based proteomic approaches.
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Affiliation(s)
- Miroslava Stastna
- Institute of Analytical Chemistry of the Czech Academy of Sciences, Brno, Czech Republic
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2
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Wu Q, Ong L, Chen GQ, Varshney S, Hanssen E, Kentish SE, Gras SL. The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentate. Food Res Int 2023; 173:113305. [PMID: 37803619 DOI: 10.1016/j.foodres.2023.113305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
New processes are needed to produce concentrated milk feedstocks with tailored calcium content, due to the direct link between calcium concentration and final product texture and functionality. Skim milk treatment with cation exchange resin 1% (w/v) or 2% (w/v) prior to ultrafiltration to a volumetric concentration factor (VCF) of 2.5 or 5 successfully decreased the calcium concentration by 20-30% and produced concentrates with solids content at ∼22-24 g 100 g-1 at a VCF of 5. Calcium reduction partially solubilized the casein micelles, increasing the concentration of soluble protein and individual caseins, leading to decreased turbidity but increased protein hydration and hydrophobicity. Decalcification (2% (w/v) resin treatment) reduced thermal stability, significantly decreasing the denaturation temperature of α-lactalbumin and β-lactoglobulin in the milk by ∼3 °C and ∼1 °C respectively. Filtration was also altered, reducing permeation flux and the gel concentration and increased filtration time. When combined, calcium reduction and filtration altered functional properties including soluble calcium, soluble protein and sedimentable solids, with increased milk protein hydration also contributing to increased viscosity. This study provides a route to produce calcium-reduced milk concentrates with potential for use in retentate-based dairy products with tailored functionality.
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Affiliation(s)
- Qihui Wu
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Lydia Ong
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - George Q Chen
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Swati Varshney
- Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Eric Hanssen
- Ian Holmes Imaging Centre and ARC Centre for Cryo Electron Microscopy of Membrane Proteins, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, 3010, Australia; Department of Biochemistry and Pharmacology, The University of Melbourne, Parkville, Victoria, 3010, Australia
| | - Sandra E Kentish
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sally L Gras
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
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3
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Tumino S, Di Trana A, Valenti B, Bordonaro S, Claps S, Avondo M, Di Gregorio P. Polymorphism at the CSN1S1 Locus and Energy Intake Level Affect Milk Traits and Casein Profiles in Rossa Mediterranea Goats. Animals (Basel) 2023; 13:1982. [PMID: 37370491 DOI: 10.3390/ani13121982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/07/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
A total of twenty-seven Rossa Mediterranea lactating goats, consisting of nine homozygous for strong alleles (AA), twelve heterozygous (AF) and six homozygous for weak alleles (FF) at the CSN1S1 locus, were used to evaluate the effect of genotype, diet and genotype × diet interaction on goat milk traits and casein profile. The goats were used in a 3 × 3 factorial arrangement of treatments, with three genotypes (AA, AF and FF) and three different energy intake levels: high (H), medium (M) and low (L). The diets supplied a complete pelleted feed containing 65% of alfalfa hay, respectively, at 150%, 100% and 70% of the total energy requirements. Milk yield was significantly affected by the genotype and diet: Lower levels were found in FF goats than in AA and AF genotypes (673.7 vs. 934.5 and 879.8 d/g, respectively; p = 0.002) as well as in goats fed with the L diet (651.5 vs. 1041 and 852.9 g/d for H and M diet, respectively, p < 0.001). The genotype influenced the casein profile. Specifically, AA goat milk exhibited higher concentrations of total casein and αs1-casein compared to AF and FF genotypes (for total casein and αs1-casein, respectively: 24.9 vs. 20.4 and 19.8 g/kg, p = 0.001; 7.2 vs. 3.7 and 0.7 g/kg, p < 0.001), while the FF genotype showed higher values for αs2-casein concentrations compared to homozygous AA and heterozygous AF goats (3.1 vs. 2.4 and 2.5 g/kg, respectively, p < 0.001). A significant genotype x diet interaction occurred for αs2-casein levels (g/kg) (p = 0.034) and αs1-casein yields (p = 0.027): The αs2-casein level was not affected by the diet in AA goats, whereas it increased with energy intake in AF and FF genotypes. Conversely, the αs1-casein yield gradually increased with energy intake in AA and AF groups, whereas the diet in FF goats did not modify it. The results demonstrated that high energy input, as well as the strong allele at the CSN1S1 locus, enhanced milk production and casein concentrations. Furthermore, they confirmed the existence of an interaction between αs1-casein polymorphism and diets, influencing the milk casein composition and yield.
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Affiliation(s)
- Serena Tumino
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, 95123 Catania, Italy
| | - Adriana Di Trana
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Salvatore Bordonaro
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, 95123 Catania, Italy
| | - Salvatore Claps
- CREA Research Centre for Animal Production and Aquaculture, Bella Muro, 85051 Bella, Italy
| | - Marcella Avondo
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, 95123 Catania, Italy
| | - Paola Di Gregorio
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
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4
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Buzás H, Székelyhidi R, Szafner G, Szabó K, Süle J, Bukovics S, Kovács AJ. Developed rapid and simple RP-HPLC method for simultaneous separation and quantification of bovine milk protein fractions and their genetic variants. Anal Biochem 2022; 658:114939. [DOI: 10.1016/j.ab.2022.114939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/23/2022] [Accepted: 09/29/2022] [Indexed: 11/01/2022]
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5
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Ghafoori Z, Tehrani T, Pont L, Benavente F. Separation and characterization of bovine milk proteins by capillary electrophoresis-mass spectrometry. J Sep Sci 2022; 45:3614-3623. [PMID: 35866669 PMCID: PMC9805173 DOI: 10.1002/jssc.202200423] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/19/2022] [Accepted: 07/20/2022] [Indexed: 01/09/2023]
Abstract
Protein profiling of major bovine milk proteins (i.e., whey and casein proteins) is of great interest in food science and technology. This complex set of protein proteoforms may vary with breed, genetics, lactation stage, health, and nutritional status of the animal. Current routine methods for bovine milk protein profiling at the intact level are typically based on capillary electrophoresis-ultraviolet, which does not allow confirming unequivocally the identity of the separated proteins. As an alternative, in this study, we describe for the first time a novel and simple capillary electrophoresis-mass spectrometry method in positive electrospray ionization mode. Under the optimized conditions, capillary electrophoresis-mass spectrometry allowed the separation and identification at the intact level of major bovine milk whey and casein proteins in less than 15 min. Furthermore, high-resolution mass spectrometry confirmed its importance in the reliable characterization of bovine milk protein proteoforms, especially those with slight molecular mass differences, such as β-casein A1 and A2, which are relevant to unequivocally identify milk with specific β-casein compositions (e.g., A2A2 milk, which is widely known as A2 milk). This differentiation was not possible by matrix-assisted laser desorption/ionization mass spectrometry, which provided rapidly and easily a rich but less accurate fingerprint of bovine milk proteins due to the lower mass resolution.
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Affiliation(s)
- Zahra Ghafoori
- Department of Chemical Engineering and Analytical ChemistryInstitute for Research on Nutrition and Food Safety (INSA·UB)University of BarcelonaBarcelonaSpain,Department of Food HygieneFaculty of Veterinary MedicineShahid Chamran UniversityAhvazIran
| | - Tahereh Tehrani
- Department of Chemical Engineering and Analytical ChemistryInstitute for Research on Nutrition and Food Safety (INSA·UB)University of BarcelonaBarcelonaSpain
| | - Laura Pont
- Department of Chemical Engineering and Analytical ChemistryInstitute for Research on Nutrition and Food Safety (INSA·UB)University of BarcelonaBarcelonaSpain,Serra Húnter ProgrameGeneralitat de CatalunyaBarcelonaSpain
| | - Fernando Benavente
- Department of Chemical Engineering and Analytical ChemistryInstitute for Research on Nutrition and Food Safety (INSA·UB)University of BarcelonaBarcelonaSpain
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Review: The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Isolates of Pseudomonas spp. from cold-stored raw milk show variation in proteolytic and lipolytic properties. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Tarhan Ö, Kaya A. Investigation of the compositional and structural changes in the proteins of cow milk when processed to cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112102] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Hong Bui AT, Cozzolino D, Zisu B, Chandrapala J. Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104983] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Wijaya W, Khan S, Madsen M, Møller MS, Maria Rovers TA, Jæger TC, Ipsen R, Westh P, Svensson B. Tunable mixed micellization of β-casein in the presence of κ-casein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106459] [Citation(s) in RCA: 4] [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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Mohamed H, Johansson M, Lundh Å, Nagy P, Kamal-Eldin A. Short communication: Caseins and α-lactalbumin content of camel milk (Camelus dromedarius) determined by capillary electrophoresis. J Dairy Sci 2020; 103:11094-11099. [PMID: 33069408 DOI: 10.3168/jds.2020-19122] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Accepted: 08/03/2020] [Indexed: 12/20/2022]
Abstract
Camel milk has unique physical, nutritional, and technological properties when compared with other milks, especially bovine. Because proteins confer many of the properties of milk and its products, this study aimed to determine the proteins of camel milk, their correlations, and relative distribution. Raw milk samples were collected from 103 dromedary camels in the morning and evening. Capillary electrophoresis results showed wide variation in the concentrations (g/L) of proteins between samples as follows: α-lactalbumin, 0.3 to 2.9; αS1-casein, 2.4 to 10.3; αS2-casein, 0.3 to 3.9; β-casein, 5.5 to 29.0; κ-casein, 0.1 to 2.4; unknown casein protein 1, 0.0 to 3.4; and unknown casein protein 2, 0.0 to 4.6. The range in percent composition of the 4 caseins were as follows: αS1, 12.7 to 35.3; αS2, 1.8 to 20.8; β, 42.3 to 77.4; and κ, 0.6 to 17.4. The relative proportion of αS1-, αS2-, β-, and κ-caseins in camel milk (26:4:67:3, wt/wt) differed from that of bovine milk (38:10:36:12, wt/wt). This difference might explain the dissimilarity between the 2 milks with respect to technical and nutritional properties.
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Affiliation(s)
- Huda Mohamed
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al-Ain, Abu Dhabi, United Arab Emirates
| | - Monika Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, PO Box 7051, SE-750 07 Uppsala, Sweden
| | - Åse Lundh
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, PO Box 7051, SE-750 07 Uppsala, Sweden
| | - Peter Nagy
- Farm and Veterinary Department, Emirates Industry for Camel Milk and Products (EICMP), PO Box 294236, Umm Nahad 3, Dubai, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al-Ain, Abu Dhabi, United Arab Emirates.
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Amalfitano N, Stocco G, Maurmayr A, Pegolo S, Cecchinato A, Bittante G. Quantitative and qualitative detailed milk protein profiles of 6 cattle breeds: Sources of variation and contribution of protein genetic variants. J Dairy Sci 2020; 103:11190-11208. [PMID: 33069399 DOI: 10.3168/jds.2020-18497] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 08/03/2020] [Indexed: 01/19/2023]
Abstract
Different fractions of milk nitrogenous compounds (not only caseins) have different effects on the nutritional value of milk, its coagulation and curd firming properties, and its cheese-making efficiency. To assess different sources of variation, especially the cows' breed and genetic variants of the main protein fractions, milk samples were collected from 1,504 cows belonging to 3 dairy breeds (Holstein-Friesian, Brown Swiss, and Jersey) and 3 dual-purpose breeds (Simmental, Rendena, and Alpine Grey) reared in 41 multibreed herds. Beyond crude protein, casein (CN), and urea, 7 protein fractions were analyzed using HPLC, and 5 other N fraction traits were calculated. All 15 traits were measured qualitatively (% of milk N) and quantitatively (g/L of milk). The HPLC technique allowed us to discriminate between the main genetic variants of β-CN, κ-CN, and β-lactoglobulin and thus to genotype the cows for the CSN2, CSN3, and BLG genes, respectively. Data were analyzed using 2 mixed models, both including the effects of herd-date, breed, parity, and lactation stage, and only one also including the effects of the genotypes of the milk proteins. Breed of cow explained 2 to 36% of phenotypic variability for all the N fractions, with the exception of the urea and total casein contents of milk and the urea and β-CN proportions of total milk N. Lactation stage had a considerable influence on the amount (g/L) of almost all the protein fractions in milk, but neither the nonprotein N fractions nor the percentage of milk N protein profile were affected. The inclusion of the CSN2, CSN3, and BLG genotypes in the model explained a large part of the total variability in all the milk protein and nonprotein fractions except urea. It also reduced the variance explained by breed and residual factors. An exception was shown by the proportion of αS1-CN variance explained by breed that moved from 13 to 28%. Similarly, for amount (g/L) of β-CN, the effect of breed became significant (12%), whereas it was almost null before inclusion of genotypes. In terms of percentage of milk N, the genotypes of CSN3 notably affected all the casein fractions, whereas the BLG genotypes had a much greater influence on most noncasein traits. The genotypes of the CSN2 gene exerted an appreciable effect on αS2-CN and not β-CN, as expected. Comparing the 2 models, we were also able to discriminate the effect of the breed on a milk N fraction, both quantitatively and qualitatively, in 2 quotas: the first due to the milk protein polymorphisms (major genes) and the second due to other genetic factors (polygene), after correcting for the effect of herd-date of sampling, parity, and lactation stage. The knowledge about the detailed milk protein profile of different cattle breeds provided by this study could be of great benefit for the dairy industry, providing new tools for the enhancement of milk payment systems and breeding program designs.
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Affiliation(s)
- Nicolò Amalfitano
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova (Padua), 35020 Legnaro (PD), Italy
| | - Giorgia Stocco
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | - Alice Maurmayr
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova (Padua), 35020 Legnaro (PD), Italy
| | - Sara Pegolo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova (Padua), 35020 Legnaro (PD), Italy
| | - Alessio Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova (Padua), 35020 Legnaro (PD), Italy.
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova (Padua), 35020 Legnaro (PD), Italy
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Nilsson K, Abdelghani A, Burleigh S, Buhelt Johansen L, Lindmark-Månsson H, Paulsson M, Glantz M. An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104754] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Miranda G, Bianchi L, Krupova Z, Trossat P, Martin P. An improved LC-MS method to profile molecular diversity and quantify the six main bovine milk proteins, including genetic and splicing variants as well as post-translationally modified isoforms. FOOD CHEMISTRY-X 2020; 5:100080. [PMID: 32123868 PMCID: PMC7037581 DOI: 10.1016/j.fochx.2020.100080] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 12/08/2019] [Accepted: 02/04/2020] [Indexed: 12/17/2022]
Abstract
Identification of the main milk proteins isoforms are inferred from a mass database. Quantification of the six main milk proteins is achieved from corrected UV at 214 nm. Multiple isoforms can be quantified from mass signal, within each protein family. Glycosylation isoforms of κ-casein which impact micelle stability are quantified.
Here we describe a method based on Liquid Chromatography coupled with Mass Spectrometry (LC-MS) that provides an accurate determination of the six main bovine milk proteins, including allelic and splicing variants, as well as isoforms resulting from post-translational modifications, with an unprecedented level of resolution. Proteins are identified from observed molecular masses in comparison with theoretical masses of intact proteins indexed in an “in-house” database that includes nearly 3000 entries. Quantification was performed either from UV (214 nm) or mass signals. Thus, up to one hundred molecules, derived from the six major milk proteins, can be identified and quantified from an individual milk sample. This powerful and reliable method, initially developed as an anchoring method to estimate the composition of the six main bovine milk proteins from MIR spectra, is transferable to several mammalian species, including small ruminants, camels, equines, rabbits, etc., for which specific mass databases are available.
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Affiliation(s)
- Guy Miranda
- UMR GABI, INRAE, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - Leonardo Bianchi
- UMR GABI, INRAE, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - Zuzana Krupova
- UMR GABI, INRAE, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | | | - Patrice Martin
- UMR GABI, INRAE, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
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Taivosalo A, Kriščiunaite T, Stulova I, Part N, Rosend J, Sõrmus A, Vilu R. Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis. Foods 2019; 8:foods8050165. [PMID: 31096639 PMCID: PMC6560390 DOI: 10.3390/foods8050165] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 05/02/2019] [Accepted: 05/13/2019] [Indexed: 11/22/2022] Open
Abstract
The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer’s viewpoint. In this study, an attempt was made to produce a hard cheese from RO-milk with a concentration factor of 1.9 (RO-cheese). Proteolysis, volatile profiles, and sensory properties were evaluated throughout six months of RO-cheese ripening. Moderate primary proteolysis took place during RO-cheese ripening: about 70% of αs1-casein and 45% of β-casein were hydrolyzed by the end of cheese maturation. The total content of free amino acids (FAA) increased from 4.3 to 149.9 mmol kg−1, with Lys, Pro, Glu, Leu, and γ-aminobutyric acid dominating in ripened cheese. In total, 42 volatile compounds were identified at different stages of maturation of RO-cheese; these compounds have previously been found in traditional Gouda-type and hard-type cheeses of prolonged maturation. Fresh RO-cheese was characterized by a milky and buttery flavor, whereas sweetness, saltiness, and umami flavor increased during ripening. Current results prove the feasibility of RO-milk for the production of hard cheese with acceptable sensory characteristics and may encourage further research and implementation of RO technology in cheese manufacture.
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Affiliation(s)
- Anastassia Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - Tiina Kriščiunaite
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Irina Stulova
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Natalja Part
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Julia Rosend
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - Aavo Sõrmus
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
| | - Raivo Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia.
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
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16
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D'Incecco P, Brasca M, Rosi V, Morandi S, Ferranti P, Picariello G, Pellegrino L. Bacterial proteolysis of casein leading to UHT milk gelation: An applicative study. Food Chem 2019; 292:217-226. [PMID: 31054668 DOI: 10.1016/j.foodchem.2019.04.066] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 04/11/2019] [Accepted: 04/16/2019] [Indexed: 01/22/2023]
Abstract
Heat-stable peptidases released in refrigerated raw milk by psychrotrophic bacteria are responsible for UHT milk gelation. K-casein-derived caseinomacropeptides, identified by mass spectrometry, were constantly detected in gelled milk by capillary electrophoresis. Strains of Pseudomonas fluorescens, Ps. poae and Chryseobacterium joostei, selected among aprX-positive strains from raw milk, were incubated in milk up to 6 days at 4 °C before sterilization (98 °C/4 min). Samples were then stored at 25 or 40 °C, visually observed for gelation, and analysed for presence of caseinomacropeptides throughout 90 days of storage. Depending on cold pre-incubation time, caseinomacropeptides accumulated well before gelation onset in milk stored at 25 °C. Caseinomacropeptides were successively degraded, especially in milk stored at 40 °C, due to extensive proteolysis, and an abundant sediment developed instead of a gel. The caseinomacropeptides are here presented as an early indicator of UHT milk gelation and a mechanism explaining this phenomenon is proposed.
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Affiliation(s)
- Paolo D'Incecco
- Department of Food, Environmental and Nutritional Sciences, University of Milano, Milan, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Milan, Italy
| | - Veronica Rosi
- Department of Food, Environmental and Nutritional Sciences, University of Milano, Milan, Italy
| | - Stefano Morandi
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Milan, Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy; Institute of Food Science and Technology, National Research Council of Italy (ISA-CNR), Avellino, Italy
| | - Gianluca Picariello
- Institute of Food Science and Technology, National Research Council of Italy (ISA-CNR), Avellino, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences, University of Milano, Milan, Italy.
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Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Fang ZH, Bovenhuis H, van Valenberg HJF, Martin P, Duchemin SI, Huppertz T, Visker MHPW. Genome-wide association study for α S1- and α S2-casein phosphorylation in Dutch Holstein Friesian. J Dairy Sci 2018; 102:1374-1385. [PMID: 30580950 DOI: 10.3168/jds.2018-15593] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Accepted: 10/03/2018] [Indexed: 12/13/2022]
Abstract
Phosphorylation of caseins (CN) is a crucial post-translational modification that allows caseins to form colloid particles known as casein micelles. Both αS1- and αS2-CN show varying degrees of phosphorylation (isoforms) in cow milk and were suggested to be more relevant for stabilizing internal micellar structure than β- and κ-CN. However, little is known about the genetic background of individual αS2-CN phosphorylation isoforms and the phosphorylation degrees of αS1- and αS2-CN (αS1-CN PD and αS2-CN PD), defined as the proportion of isoforms with higher degrees of phosphorylation in total αS1- and αS2-CN, respectively. We aimed to identify genomic regions associated with these traits using 50K single nucleotide polymorphisms for 1,857 Dutch Holstein Friesian cows. A total of 10 quantitative trait loci (QTL) regions were identified for all studied traits on 10 Bos taurus autosomes (BTA1, 2, 6, 9, 11, 14, 15, 18, 24, and 28). Regions associated with multiple traits were found on BTA1, 6, 11, and 14. We showed 2 QTL regions on BTA1, one affecting αS2-CN production and the other harboring the SLC37A1 gene, which encodes a phosphorus antiporter and affects αS1- and αS2-CN PD. The QTL on BTA6 harbors the casein gene cluster and affects individual αS2-CN phosphorylation isoforms. The QTL on BTA11 harbors the PAEP gene that encodes for β-lactoglobulin and affects relative concentrations of αS2-CN-10P and αS2-CN-11P as well as αS1-CN PD and αS2-CN PD. The QTL on BTA14 harbors the DGAT1 gene and affects relative concentrations of αS2-CN-10P and αS2-CN-11P as well as αS1-CN PD and αS2-CN PD. Our results suggest that effects of identified genomic regions on phosphorylation of αS1- and αS2-CN are related to changes in milk synthesis and phosphorus secretion in milk. The actual roles of SLC37A1, PAEP, and DGAT1 in αS1- and αS2-CN phosphorylation in Dutch Holstein Friesian require further investigation.
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Affiliation(s)
- Z H Fang
- Génétique Animale et Biologie Intégrative, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France; Animal Breeding and Genomics, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - H Bovenhuis
- Animal Breeding and Genomics, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - H J F van Valenberg
- Dairy Science and Technology Group, Wageningen University, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - P Martin
- Génétique Animale et Biologie Intégrative, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - S I Duchemin
- Department of Animal Breeding and Genetics, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - T Huppertz
- NIZO, PO Box 20, 6710 BA, Ede, the Netherlands
| | - M H P W Visker
- Animal Breeding and Genomics, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands.
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19
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Asledottir T, Le TT, Poulsen NA, Devold TG, Larsen LB, Vegarud GE. Release of β-casomorphin-7 from bovine milk of different β-casein variants after ex vivo gastrointestinal digestion. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Fang ZH, Bovenhuis H, van Valenberg HJF, Martin P, Huppertz T, Visker MHPW. Genetic parameters for α S1-casein and α S2-casein phosphorylation isoforms in Dutch Holstein Friesian. J Dairy Sci 2017; 101:1281-1291. [PMID: 29224882 DOI: 10.3168/jds.2017-13623] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Accepted: 10/10/2017] [Indexed: 11/19/2022]
Abstract
Relative concentrations of αS1-casein and αS2-casein (αS1-CN and αS2-CN) phosphorylation isoforms vary considerably among milk of individual cows. We estimated heritabilities for αS2-CN phosphorylation isoforms, determined by capillary zone electrophoresis from 1,857 morning milk samples, and genetic correlations among αS2-CN phosphorylation isoforms in Dutch Holstein Friesian. To investigate if phosphorylation of αS1-CN and αS2-CN are due to the same genetic mechanism, we also estimated genetic correlations between αS1-CN and αS2-CN phosphorylation isoforms as well as the genetic correlations between the phosphorylation degrees (PD) of αS1-CN and αS2-CN defined as the proportion of isoforms with higher degrees of phosphorylation in total αS1-CN and αS2-CN, respectively. The intra-herd heritabilities for the relative concentrations of αS2-CN phosphorylation isoforms were high and ranged from 0.54 for αS2-CN-10P to 0.89 for αS2-CN-12P. Furthermore, the high intra-herd heritabilities of αS1-CN PD and αS2-CN PD imply a strong genetic control of the phosphorylation process, which is independent of casein production. The genetic correlations between αS2-CN phosphorylation isoforms are positive and moderate to high (0.33-0.90). Furthermore, the strong positive genetic correlation (0.94) between αS1-CN PD and αS2-CN PD suggests that the phosphorylation processes of αS1-CN and αS2-CN are related. This study shows the possibility of breeding for specific αS1-CN and αS2-CN phosphorylation isoforms, and relations between the phosphorylation degrees of αS1-CN and αS2-CN and technological properties of milk need to be further investigated to identify potential benefits for the dairy industry.
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Affiliation(s)
- Z H Fang
- Génétique Animale et Biologie Intégrative, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France; Animal Breeding and Genomics Centre, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - H Bovenhuis
- Animal Breeding and Genomics Centre, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - H J F van Valenberg
- Dairy Science and Technology Group, Wageningen University, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - P Martin
- Génétique Animale et Biologie Intégrative, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - T Huppertz
- NIZO, PO Box 20, 6710 BA, Ede, the Netherlands
| | - M H P W Visker
- Animal Breeding and Genomics Centre, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands.
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21
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Taivosalo A, Kriščiunaite T, Seiman A, Part N, Stulova I, Vilu R. Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese. J Dairy Sci 2017; 101:944-967. [PMID: 29174156 DOI: 10.3168/jds.2017-12944] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Accepted: 09/03/2017] [Indexed: 11/19/2022]
Abstract
We applied capillary electrophoresis, liquid chromatography coupled with tandem mass-spectrometry (MS/MS), and ultra-performance liquid chromatography to determine the composition of water-insoluble and water-soluble proteinaceous fractions of the cheese and to study in detail the degradation of caseins during 8 mo of ripening of Estonian high-temperature cooked hard cheese Old Saare. The application of high-resolution and high-accuracy MS/MS enabled identification of more than 3,000 small peptides, representing a fairly full casein peptidome containing peptides of 4 to 25 AA in length: 1,049 from β-casein (CN), 944 from αS1-CN, 813 from αS2-CN, and 234 from κ-CN. The majority of β-CN- and αS1-CN-derived peptides originated from the N-terminal parts of the molecule, f6-93 and f1-124, respectively; peptides from αS2-CN arose predominantly from the C-terminal end f100-162. At the beginning of ripening, we found a relatively high amount of peptides originating from the glycomacropeptide part of κ-CN, whereas peptides from para-κ-CN prevailed during the later stages of ripening of the cheese. The cleavage patterns of β-CN, αS2-CN, as well as αS1-CN, showed that primary proteolysis was started mainly by plasmin, although a low proteolytic activity of chymosin was also evident. Based on the analysis of cleavage sites, we observed a significant participation of proteolytic enzymes, including amino- and carboxypeptidases, of both mesophilic and thermophilic starter bacteria in further hydrolysis of oligopeptides during the ripening. Several new phosphopeptides were detected in the result of MS/MS data analysis. The profiles of the estimated concentrations of phosphopeptides revealed that those originating from β-CN and αS1-CN accumulated during cheese maturation. In contrast, we did not notice any generation of phosphopeptides from the highly phosphorylated part of αS2-CN, f25-80, presumably due to the inaccessibility of this region to the action of plasmin and chymosin. The analysis of cleavage sites and the combination of principal component and clustering analyses provided a characterization of the complex dynamics of formation and degradation of peptides during cheese maturation. We made an attempt to obtain a comprehensive picture of proteolysis during Old Saare cheese ripening on the basis of the detailed peptidomic data, including also the less abundant peptides determined by MS/MS, and complemented by the data on intact caseins and free AA and reported the results in the paper.
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Affiliation(s)
- A Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - T Kriščiunaite
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - A Seiman
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - N Part
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - I Stulova
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - R Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
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22
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Production of Cow's Milk Free from Beta-Casein A1 and Its Application in the Manufacturing of Specialized Foods for Early Infant Nutrition. Foods 2017; 6:foods6070050. [PMID: 28704923 PMCID: PMC5532557 DOI: 10.3390/foods6070050] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 07/04/2017] [Accepted: 07/06/2017] [Indexed: 11/24/2022] Open
Abstract
Beta-casein (BC) is frequently expressed as BC A2 and BC A1 in cow’s milk. Gastrointestinal digestion of BC A1 results in the release of the opioid peptide beta-casomorphin 7 (BCM7) which is less likely to occur from BC A2. This work was aimed to produce milk containing BC A2 with no BC A1 (BC A2 milk) using genetically selected CSN2 A2A2 Jersey cows. Additionally, we aimed to develop an infant formula (IF) suitable for healthy full-term infants during the first six months of life based on BC A2 milk. The concentration of BCM7 released from BC A2 IF, from commercially available IFs as well as from human milk and raw cow’s milk was evaluated after simulated gastrointestinal digestion (SGID). BC A2 IF presented the lowest mean relative abundance of BC A1 (IF 1 = 0.136 ± 0.010), compared with three commercially available IFs (IF 2 = 0.597 ± 0.020; IF 3 = 0.441 ± 0.014; IF 4 = 0.503 ± 0.011). Accordingly, SGID of whole casein fraction from BC A2 IF resulted in a significantly lower release of BCM7 (IF 1 = 0.860 ± 0.014 µg/100 mL) compared to commercially available IFs (IF 2 = 2.625 ± 0.042 µg/100 mL; IF 3 = 1.693 ± 0.012 µg/100 mL; IF 4 = 1.962 ± 0.067 µg/100 mL). Nevertheless, BCM7 levels from BC A2 IF were significantly higher than those found in SGID hydrolysates of BC A2 raw milk (0.742 ± 0.008 µg/100 mL). Interestingly, results showed that BCM7 was also present in human milk in significantly lower amounts (0.697 ± 0.007 µg/100 mL) than those observed in IF 1 and BC A2 milk. This work demonstrates that using BC A2 milk in IF formulation significantly reduces BCM7 formation during SGID. Clinical implications of BC A2 IF on early infant health and development need further investigations.
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23
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Effects of milk protein polymorphism and composition, casein micelle size and salt distribution on the milk coagulation properties in Norwegian Red cattle. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.10.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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24
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Fang ZH, Bovenhuis H, Delacroix-Buchet A, Miranda G, Boichard D, Visker MHPW, Martin P. Genetic and nongenetic factors contributing to differences in α S-casein phosphorylation isoforms and other major milk proteins. J Dairy Sci 2017; 100:5564-5577. [PMID: 28527801 DOI: 10.3168/jds.2016-12338] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Accepted: 03/17/2017] [Indexed: 01/30/2023]
Abstract
Relative concentrations of αS-casein (αS-CN) phosphorylation isoforms vary considerably among milk of individual cows. We aimed to explore to what extent genetic and other factors contribute to the variation in relative concentrations of αS-CN phosphorylation isoforms and the phosphorylation degree of αS-CN defined as the proportion of isoforms with higher degrees of phosphorylation. We also investigated the associations of genetic variants of milk proteins and casein haplotypes with relative concentrations of αS-CN phosphorylation isoforms and with the phosphorylation degree of αS-CN in French Montbéliarde cattle from the cheese production area of Franche-Comté. Detailed milk protein composition was determined by liquid chromatography coupled with electrospray ionization mass spectrometry from 531 test-day morning milk samples. Parity, lactation stage, and genetic variation of cows contributed to the phenotypic variation in relative concentrations of individual αS-CN phosphorylation isoforms and in the phosphorylation degree of αS-CN. As lactation progressed, we observed a significant increase for relative concentrations of αS-CN isoforms with higher degrees of phosphorylation (αS1-CN-9P, αS2-CN-13P, and αS2-CN-14P) as well as for the phosphorylation degree of both αS1-CN and αS2-CN. Furthermore, the β-CN I variant was associated with a greater proportion of isoforms with lower degrees of phosphorylation (αS1-CN-8P, αS2-CN-10P, and αS2-CN-11P); the β-CN B variant was associated with a greater proportion of isoforms with higher degrees of phosphorylation (αS1-CN-9P, αS2-CN-12P to αS2-CN-14P). The heritability estimates were low to moderate for relative concentrations of αS2-CN phosphorylation isoforms (0.07 to 0.32), high for relative concentrations of αS1-CN-8P (0.84) and αS1-CN-9P (0.56), and moderate for phosphorylation degrees of αS1-CN (0.37) and αS2-CN (0.23). Future studies investigating relations between the phosphorylation degree of αS-CN and technological properties of milk will be beneficial for the dairy industry.
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Affiliation(s)
- Z H Fang
- Génétique Animale et Biologie Intégrative, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France; Animal Breeding and Genomics Centre, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - H Bovenhuis
- Animal Breeding and Genomics Centre, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - A Delacroix-Buchet
- Génétique Animale et Biologie Intégrative, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - G Miranda
- Génétique Animale et Biologie Intégrative, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - D Boichard
- Génétique Animale et Biologie Intégrative, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - M H P W Visker
- Animal Breeding and Genomics Centre, Wageningen University and Research, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - P Martin
- Génétique Animale et Biologie Intégrative, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France.
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25
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26
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Bedere N, Bovenhuis H. Characterizing a region on BTA11 affecting β-lactoglobulin content of milk using high-density genotyping and haplotype grouping. BMC Genet 2017; 18:17. [PMID: 28222684 PMCID: PMC5320657 DOI: 10.1186/s12863-017-0483-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Accepted: 02/11/2017] [Indexed: 11/13/2022] Open
Abstract
Background Milk β-lactoglobulin (β-LG) content is of interest as it is associated with nutritional and manufacturing properties. It is known that milk β-LG content is strongly affected by genetic factors. In cattle, most of the genetic differences are associated with a chromosomal region on BTA11, which contains the β-LG gene. The aim of this study was to characterize this region using 777 k SNP data (BovineHDbeadChip) and perform a haplotype-based association study. A statistical approach was developed to build haplotypes that capture the genetic variation associated with this genomic region. Results The SNP with the most significant effect on β-lactoglobulin content was one of the 2 causal mutations responsible for the β-lactoglobulin protein variants A/B. Haplotypes based on 2 to 5 selected lead SNP were clustered in groups with different effects on β-lactoglobulin content. Four different groups were identified suggesting that β-lactoglobulin variant A and B can be further refined in A1, A2, B1 and B2. Conclusions This study showed that β-lactoglobulin protein variants A/B do not explain all genetic variation associated with the tail part of BTA11 but this region contains more than one mutation with an effect on β-lactoglobulin content. These findings can be used for selection of cows with higher cheese yield, which is desirable for the dairy industry.
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Affiliation(s)
- Nicolas Bedere
- Present address: PEGASE, Agrocampus Ouest, INRA, 35590, Saint-Gilles, France
| | - Henk Bovenhuis
- Animal Breeding and Genomics Centre, Wageningen University, P.O. Box 338, 6700, AH, Wageningen, The Netherlands.
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27
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Vincent D, Elkins A, Condina MR, Ezernieks V, Rochfort S. Quantitation and Identification of Intact Major Milk Proteins for High-Throughput LC-ESI-Q-TOF MS Analyses. PLoS One 2016; 11:e0163471. [PMID: 27749892 PMCID: PMC5066972 DOI: 10.1371/journal.pone.0163471] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Accepted: 09/10/2016] [Indexed: 11/19/2022] Open
Abstract
Cow's milk is an important source of proteins in human nutrition. On average, cow's milk contains 3.5% protein. The most abundant proteins in bovine milk are caseins and some of the whey proteins, namely beta-lactoglobulin, alpha-lactalbumin, and serum albumin. A number of allelic variants and post-translationally modified forms of these proteins have been identified. Their occurrence varies with breed, individuality, stage of lactation, and health and nutritional status of the animal. It is therefore essential to have reliable methods of detection and quantitation of these proteins. Traditionally, major milk proteins are quantified using liquid chromatography (LC) and ultra violet detection method. However, as these protein variants co-elute to some degree, another dimension of separation is beneficial to accurately measure their amounts. Mass spectrometry (MS) offers such a tool. In this study, we tested several RP-HPLC and MS parameters to optimise the analysis of intact bovine proteins from milk. From our tests, we developed an optimum method that includes a 20-28-40% phase B gradient with 0.02% TFA in both mobile phases, at 0.2 mL/min flow rate, using 75°C for the C8 column temperature, scanning every 3 sec over a 600-3000 m/z window. The optimisations were performed using external standards commercially purchased for which ionisation efficiency, linearity of calibration, LOD, LOQ, sensitivity, selectivity, precision, reproducibility, and mass accuracy were demonstrated. From the MS analysis, we can use extracted ion chromatograms (EICs) of specific ion series of known proteins and integrate peaks at defined retention time (RT) window for quantitation purposes. This optimum quantitative method was successfully applied to two bulk milk samples from different breeds, Holstein-Friesian and Jersey, to assess differences in protein variant levels.
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Affiliation(s)
- Delphine Vincent
- Department of Economic Development, Jobs, Transport and Resources, AgriBio Centre, 5 Ring Road, Bundoora, Victoria 3083, Australia
- * E-mail:
| | - Aaron Elkins
- Department of Economic Development, Jobs, Transport and Resources, AgriBio Centre, 5 Ring Road, Bundoora, Victoria 3083, Australia
| | | | - Vilnis Ezernieks
- Department of Economic Development, Jobs, Transport and Resources, AgriBio Centre, 5 Ring Road, Bundoora, Victoria 3083, Australia
| | - Simone Rochfort
- Department of Economic Development, Jobs, Transport and Resources, AgriBio Centre, 5 Ring Road, Bundoora, Victoria 3083, Australia
- La Trobe University, Bundoora, Victoria 3083, Australia
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Fang ZH, Visker MHPW, Miranda G, Delacroix-Buchet A, Bovenhuis H, Martin P. The relationships among bovine αS-casein phosphorylation isoforms suggest different phosphorylation pathways. J Dairy Sci 2016; 99:8168-8177. [PMID: 27522420 DOI: 10.3168/jds.2016-11250] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2016] [Accepted: 06/24/2016] [Indexed: 12/31/2022]
Abstract
Casein (CN) phosphorylation is an important posttranslational modification and is one of the key factors responsible for constructing and stabilizing casein micelles. Variation in phosphorylation degree of αS-CN is of great interest because it is suggested to affect milk technological properties. This study aimed to investigate the variation in phosphorylation degree of αS-CN among milk of individual cows and to explore relationships among different phosphorylation isoforms of αS-CN. For this purpose, we analyzed morning milk samples from 529 French Montbéliarde cows using liquid chromatography coupled with electrospray ionization mass spectrometry. We detected 3 new phosphorylation isoforms: αS2-CN-9P, αS2-CN-14P, and αS2-CN-15P in bovine milk, in addition to the known isoforms αS1-CN-8P, αS1-CN-9P, αS2-CN-10P, αS2-CN-11P, αS2-CN-12P, and αS2-CN-13P. The relative concentrations of each αS-CN phosphorylation isoform varied considerably among individual cows. Furthermore, the phenotypic correlations and hierarchical clustering suggest at least 2 regulatory systems for phosphorylation of αS-CN: one responsible for isoforms with lower levels of phosphorylation (αS1-CN-8P, αS2-CN-10P, and αS2-CN-11P), and another responsible for isoforms with higher levels of phosphorylation (αS1-CN-9P, αS2-CN-12P, αS2-CN-13P, and αS2-CN-14P). Identifying all phosphorylation sites of αS2-CN and investigating the genetic background of different αS2-CN phosphorylation isoforms may provide further insight into the phosphorylation mechanism of caseins.
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Affiliation(s)
- Z H Fang
- GABI, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France; Animal Breeding and Genomics Centre, Wageningen University, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - M H P W Visker
- Animal Breeding and Genomics Centre, Wageningen University, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - G Miranda
- GABI, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - A Delacroix-Buchet
- GABI, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - H Bovenhuis
- Animal Breeding and Genomics Centre, Wageningen University, PO Box 338, 6700 AH Wageningen, the Netherlands
| | - P Martin
- GABI, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France.
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29
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Jørgensen CE, Abrahamsen RK, Rukke EO, Johansen AG, Schüller RB, Skeie SB. Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature. J Dairy Sci 2016; 99:6164-6179. [DOI: 10.3168/jds.2016-11090] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 04/29/2016] [Indexed: 11/19/2022]
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30
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Poulsen N, Jensen H, Larsen L. Factors influencing degree of glycosylation and phosphorylation of caseins in individual cow milk samples. J Dairy Sci 2016; 99:3325-3333. [DOI: 10.3168/jds.2015-10226] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Accepted: 01/25/2016] [Indexed: 11/19/2022]
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31
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Gebreyesus G, Lund M, Janss L, Poulsen N, Larsen L, Bovenhuis H, Buitenhuis A. Short communication: Multi-trait estimation of genetic parameters for milk protein composition in the Danish Holstein. J Dairy Sci 2016; 99:2863-2866. [DOI: 10.3168/jds.2015-10501] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Accepted: 12/10/2015] [Indexed: 11/19/2022]
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32
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Bovenhuis H, Visker M, Poulsen N, Sehested J, van Valenberg H, van Arendonk J, Larsen L, Buitenhuis A. Effects of the diacylglycerol o-acyltransferase 1 (DGAT1) K232A polymorphism on fatty acid, protein, and mineral composition of dairy cattle milk. J Dairy Sci 2016; 99:3113-3123. [DOI: 10.3168/jds.2015-10462] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Accepted: 12/29/2015] [Indexed: 11/19/2022]
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de Vries R, van Knegsel A, Johansson M, Lindmark-Månsson H, van Hooijdonk T, Holtenius K, Hettinga K. Effect of shortening or omitting the dry period of Holstein-Friesian cows on casein composition of milk. J Dairy Sci 2015; 98:8678-87. [DOI: 10.3168/jds.2015-9544] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2015] [Accepted: 08/21/2015] [Indexed: 11/19/2022]
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Bijl E, van Valenberg H, Sikkes S, Jumelet S, Sala G, Olieman K, van Hooijdonk T, Huppertz T. Chymosin-induced hydrolysis of caseins: Influence of degree of phosphorylation of alpha-s1-casein and genetic variants of beta-casein. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.07.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bijl E, van Valenberg HJF, Huppertz T, van Hooijdonk ACM, Bovenhuis H. Phosphorylation of αS1-casein is regulated by different genes. J Dairy Sci 2014; 97:7240-6. [PMID: 25200775 DOI: 10.3168/jds.2014-8061] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2014] [Accepted: 07/10/2014] [Indexed: 11/19/2022]
Abstract
Casein phosphorylation is a posttranslational modification catalyzed by kinase enzymes that attach phosphate groups to specific AA in the protein sequence. This modification is one of the key factors responsible for the stabilization of calcium phosphate nanoclusters in casein micelles and for the internal structure of the casein micelles. α(S1)-Casein (α(s1)-CN) is of special interest because it constitutes up to 40% of the total casein fraction in milk, and it has 2 common phosphorylation states, with 8 (α(S1)-CN-8P) and 9 (α(S1)-CN-9P) phosphorylated serine residues. Factors affecting this variation in the degree of phosphorylation are not currently known. The objective of this research was to determine the genetic background of α(S1)-CN-8P and α(S1)-CN-9P. The genetic and phenotypic correlation between α(S1)-CN-8P and α(S1)-CN-9P was low (0.18 and 0.19, respectively). This low genetic correlation suggests a different genetic background. These differences were further investigated by means of a genome-wide association study, which showed that both α(S1)-CN-8P and α(S1)-CN-9P were affected by a region on Bos taurus autosome (BTA) 6, but only α(S1)-CN-8P was affected by a region on BTA11 that contains the gene that encodes for β-lactoglobulin (β-LG), and only α(S1)-CN-9P was affected by a region on BTA14 that contains the diacylglycerol acyltransferase 1 (DGAT1) gene. Estimated effects of β-LG protein genotypes showed that only α(S1)-CN-8P was associated with the β-LG A/B polymorphism (g.1772G>A and g.3054C>T); the AA genotype of β-LG was associated with a lower concentration of α(S1)-CN-8P (-0.32% wt/wt) than the BB genotype (+0.41% wt/wt). Estimated effects of DGAT1 K232A genotypes showed that only α(S1)-CN-9P was associated with the DGAT1 gene polymorphism; DGAT1 AA genotype was associated with a higher α(S1)-CN-9P concentration (+0.53% wt/wt) than the DGAT1 KK genotype (-0.44% wt/wt). The results give insight in phosphorylation of α(S1)-CN-8P and α(S1)-CN-9P, which seem to be regulated by a different set of genes.
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Affiliation(s)
- E Bijl
- Dairy Science and Technology Group, Wageningen University, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - H J F van Valenberg
- Dairy Science and Technology Group, Wageningen University, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - T Huppertz
- NIZO Food Research, PO Box 20, 6710 BA, Ede, the Netherlands
| | - A C M van Hooijdonk
- Dairy Science and Technology Group, Wageningen University, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - H Bovenhuis
- Animal Breeding and Genomics Centre, Wageningen University, PO Box 338, 6700 AH, Wageningen, the Netherlands.
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New insights in goat breeds of Ethiopia: High content of αs1-CN and its association with coagulation properties, whey syneresis and micelle size. Small Rumin Res 2014. [DOI: 10.1016/j.smallrumres.2014.02.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Gustavsson F, Buitenhuis A, Johansson M, Bertelsen H, Glantz M, Poulsen N, Lindmark Månsson H, Stålhammar H, Larsen L, Bendixen C, Paulsson M, Andrén A. Effects of breed and casein genetic variants on protein profile in milk from Swedish Red, Danish Holstein, and Danish Jersey cows. J Dairy Sci 2014; 97:3866-77. [DOI: 10.3168/jds.2013-7312] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Accepted: 02/13/2014] [Indexed: 11/19/2022]
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38
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Factors influencing casein micelle size in milk of individual cows: Genetic variants and glycosylation of κ-casein. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.08.001] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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39
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Johansson M, Åkerstedt M, Li S, Zamaratskaia G, Sternesjö Lundh Å. Casein breakdown in bovine milk by a field strain of Staphylococcus aureus. J Food Prot 2013; 76:1638-42. [PMID: 23992512 DOI: 10.4315/0362-028x.jfp-13-112] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objectives of this study were to establish the proteolytic effects of Staphylococcus aureus during mastitis on economically important milk proteins. Concentrations of milk proteins were determined by capillary electrophoresis in an experimental model using a field strain of S. aureus. The pathogen was inoculated into bacteria-free control milk to imitate proteolysis caused by the pathogen in the mammary gland between milkings. Milk content of caseins (CN) α(S1), α(S2), κ, β(A1), and β(A2) and whey proteins α-lactalbumin and β-lactoglobulin were analyzed initially and after 6 h of incubation. After 6 h, the overall CN content was significantly reduced (21%) in milk inoculated with S. aureus compared with the bacteria-free control milk. S. aureus significantly lowered concentration of α(S1)-CN (2.5%), β(A1)-CN (3%), and β(A2)-CN (5%). S. aureus also hydrolyzed κ-CN into para-κ-CN, with significant reduction of κ-CN (7.4%) as a consequence.
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Affiliation(s)
- Monika Johansson
- Department of Food Science, Uppsala BioCenter, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden.
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Bijl E, van Valenberg H, Huppertz T, van Hooijdonk A. Protein, casein, and micellar salts in milk: Current content and historical perspectives. J Dairy Sci 2013; 96:5455-64. [DOI: 10.3168/jds.2012-6497] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2012] [Accepted: 05/23/2013] [Indexed: 11/19/2022]
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41
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Poulsen NA, Bertelsen HP, Jensen HB, Gustavsson F, Glantz M, Månsson HL, Andrén A, Paulsson M, Bendixen C, Buitenhuis AJ, Larsen LB. The occurrence of noncoagulating milk and the association of bovine milk coagulation properties with genetic variants of the caseins in 3 Scandinavian dairy breeds. J Dairy Sci 2013; 96:4830-42. [PMID: 23746587 DOI: 10.3168/jds.2012-6422] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2012] [Accepted: 04/22/2013] [Indexed: 11/19/2022]
Abstract
Substantial variation in milk coagulation properties has been observed among dairy cows. Consequently, raw milk from individual cows and breeds exhibits distinct coagulation capacities that potentially affect the technological properties and milk processing into cheese. This variation is largely influenced by protein composition, which is in turn affected by underlying genetic polymorphisms in the major milk proteins. In this study, we conducted a large screening on 3 major Scandinavian breeds to resolve the variation in milk coagulation traits and the frequency of milk with impaired coagulation properties (noncoagulation). In total, individual coagulation properties were measured on morning milk collected from 1,299 Danish Holstein (DH), Danish Jersey (DJ), and Swedish Red (SR) cows. The 3 breeds demonstrated notable interbreed differences in coagulation properties, with DJ cows exhibiting superior coagulation compared with the other 2 breeds. In addition, milk samples from 2% of DH and 16% of SR cows were classified as noncoagulating. Furthermore, the cows were genotyped for major genetic variants in the αS1- (CSN1S1), β- (CSN2), and κ-casein (CSN3) genes, revealing distinct differences in variant frequencies among breeds. Allele I of CSN2, which had not formerly been screened in such a high number of cows in these Scandinavian breeds, showed a frequency around 7% in DH and DJ, but was not detected in SR. Genetic polymorphisms were significantly associated with curd firming rate and rennet coagulation time. Thus, CSN1S1 C, CSN2 B, and CSN3 B positively affected milk coagulation, whereas CSN2 A(2), in particular, had a negative effect. In addition to the influence of individual casein genes, the effects of CSN1S1-CSN2-CSN3 composite genotypes were also examined, and revealed strong associations in all breeds, which more or less reflected the single gene results. Overall, milk coagulation is under the influence of additive genetic variation. Optimal milk for future cheese production can be ensured by monitoring the frequency of unfavorable variants and thus preventing an increase in the number of cows producing milk with impaired coagulation. Selective breeding for variants associated with superior milk coagulation can potentially increase raw milk quality and cheese yield in all 3 Scandinavian breeds.
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Affiliation(s)
- N A Poulsen
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Tjele, Denmark.
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Mestawet TA, Girma A, Adnøy T, Devold TG, Vegarud GE. Newly identified mutations at the CSN1S1 gene in Ethiopian goats affect casein content and coagulation properties of their milk. J Dairy Sci 2013; 96:4857-69. [PMID: 23706484 DOI: 10.3168/jds.2012-6467] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2012] [Accepted: 04/10/2013] [Indexed: 11/19/2022]
Abstract
Very high casein content and good coagulation properties previously observed in some Ethiopian goat breeds led to investigating the αs1-casein (CSN1S1) gene in these breeds. Selected regions of the CSN1S1 gene were sequenced in 115 goats from 5 breeds (2 indigenous: Arsi-Bale and Somali, 1 exotic: Boer, and 2 crossbreeds: Boer × Arsi-Bale and Boer × Somali). The DNA analysis resulted in 35 new mutations: 3 in exons, 3 in the 5' untranslated region (UTR), and 29 in the introns. The mutations in exons that resulted in an amino acid shift were then picked to evaluate their influence on individual casein content (αs1-, αs2-, β-, and κ-CN), micellar size, and coagulation properties in the milk from the 5 goat breeds. A mutation at nucleotide 10657 (exon 10) involved a transversion: CAG→CCG, resulting in an amino acid exchange Gln77→Pro77. This mutation was associated with the indigenous breeds only. Two new mutations, at nucleotide 6072 (exon 4) and 12165 (exon 12), revealed synonymous transitions: GTC→GTT in Val15 and AGA→AGG in Arg100 of the mature protein. Transitions G→A and C→T at nucleotides 1374 and 1866, respectively, occurred in the 5' UTR, whereas the third mutation involved a transversion T→G at nucleotide location 1592. The goats were grouped into homozygote new (CC), homozygote reference (AA), and heterozygote (CA) based on the nucleotide that involved the transversion. The content of αs1-CN (15.32g/kg) in milk samples of goats homozygous (CC) for this newly identified mutation, Gln77→Pro77 was significantly higher than in milks of heterozygous (CA; 9.05g/kg) and reference (AA; 7.61g/kg) genotype animals. The αs2-, β-, and κ-CN contents showed a similar pattern. Milk from goats with a homozygous new mutation had significantly lower micellar size. Milk from both homozygote and heterozygote new-mutation goats had significantly shorter coagulation rate and stronger gel than the reference genotype. Except the transversion, the sequence corresponded to allele A and presumably derived from it. Therefore, this allele is denoted by A3. All goats from the reference genotype (AA) were homozygous for the allele at nucleotide position 1374 and 1866, whereas all mutations in the 5' UTR existed in a heterozygous form in both heterozygous (CA) and the new mutation (CC) genotype. The newly identified mutation (CC) detected in some of the goat breeds is, therefore, important in selection for genetic improvement and high-quality milk for the emerging goat cheese-producing industries. The finding will also benefit farmers raising these goat breeds due to the increased selling price of goats. Further studies should investigate the effect of this amino acid exchange on the secondary and tertiary structure of the αs1-CN molecule and on the susceptibility of peptide hydrolysis by digestive enzymes.
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Affiliation(s)
- T A Mestawet
- Department of Chemistry, Biotechnology and Food Sciences, Norwegian University of Life Sciences, Ås, Norway.
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Visker MHPW, Heck JML, van Valenberg HJF, van Arendonk JAM, Bovenhuis H. Short communication: A new bovine milk-protein variant: α-lactalbumin variant D. J Dairy Sci 2012; 95:2165-9. [PMID: 22459861 DOI: 10.3168/jds.2011-4794] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2011] [Accepted: 12/01/2011] [Indexed: 01/24/2023]
Abstract
Capillary zone electrophoresis of 1,948 Holstein-Friesian cows suggested the presence of an unknown protein variant of α-lactalbumin (α-LA) in the milk of 1 cow. Sequencing genomic DNA of this cow showed a polymorphism in the α-LA gene (LAA) that appears to be responsible for this protein variant. This single nucleotide polymorphism g.600G > T was located in exon 2 of LAA and causes the amino acid change 65Gln > His in the α-LA protein. This α-LA protein variant is a new protein variant and should be called α-LA protein variant D. This amino acid change is not expected to affect protein function. Genomic DNA of 156 bulls of various dairy cattle breeds was screened to examine the presence of the new α-LA protein variant D. Single nucleotide polymorphism g.600G > T, responsible for α-LA protein variant D, was not found in any of the 156 bulls. However, 10 other polymorphisms in the coding and promoter regions of LAA were detected that were used to construct haplotypes.
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Affiliation(s)
- M H P W Visker
- Animal Breeding and Genomics Centre, Wageningen University, PO Box 338, 6700 AH Wageningen, The Netherlands.
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Abstract
Streptococcus(Str.)agalactiaeis a contagious mastitis bacterium, often associated with cases of subclinical mastitis. Different mastitis bacteria have been evaluated previously from a diagnostic point of view, but there is a lack of knowledge concerning their effect on milk composition. Protein composition is important in achieving optimal yield and texture when milk is processed to fermented products, such as cheese and yoghurt, and is thus of great economic value. The aim of thisin vitrostudy was to evaluate protein degradation mainly caused by exogenous proteases originating from naturally occurringStr. agalactiae. The samples were incubated at 37°C to imitate degradation caused by the bacteria in the udder. Protein degradation caused by different strains ofStr. agalactiaewas also investigated. Protein degradation was observed to occur whenStr. agalactiaewas added to milk, but there were variations between strains of the bacteria. Caseins, the most economically important proteins in milk, were degraded up to 75% in milk inoculated withStr. agalactiaein relation to sterile ultra-high temperature (UHT) milk, used as control milk. The major whey proteins, α-lactalbumin and β-lactoglobulin, were degraded up to 21% in relation to the sterile control milk. These results suggest that different mastitis bacteria but also different strains of mastitis bacteria should be evaluated from a milk quality perspective to gain knowledge about their ability to degrade the economically important proteins in milk.
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Valenti B, Pagano R, Avondo M. Effect of diet at different energy levels on milk casein composition of Girgentana goats differing in CSN1S1 genotype. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2011.11.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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46
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Kriščiunaite T, Stulova I, Taivosalo A, Laht TM, Vilu R. Composition and renneting properties of raw bulk milk in Estonia. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.09.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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47
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Bonfatti V, Di Martino G, Carnier P. Effectiveness of mid-infrared spectroscopy for the prediction of detailed protein composition and contents of protein genetic variants of individual milk of Simmental cows. J Dairy Sci 2011; 94:5776-85. [DOI: 10.3168/jds.2011-4401] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2011] [Accepted: 09/05/2011] [Indexed: 11/19/2022]
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48
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de Kort E, Minor M, Snoeren T, van Hooijdonk T, van der Linden E. Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.06.007] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Rutten M, Bovenhuis H, Heck J, van Arendonk J. Predicting bovine milk protein composition based on Fourier transform infrared spectra. J Dairy Sci 2011; 94:5683-90. [DOI: 10.3168/jds.2011-4520] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2011] [Accepted: 07/22/2011] [Indexed: 11/19/2022]
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50
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Bonfatti V, Cecchinato A, Gallo L, Blasco A, Carnier P. Genetic analysis of detailed milk protein composition and coagulation properties in Simmental cattle. J Dairy Sci 2011; 94:5183-93. [DOI: 10.3168/jds.2011-4297] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2011] [Accepted: 06/23/2011] [Indexed: 11/19/2022]
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