1
|
Wang Y, Xiao R, Liu S, Wang P, Zhu Y, Niu T, Chen H. The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk-A Comprehensive Review. Int J Mol Sci 2024; 25:8670. [PMID: 39201356 DOI: 10.3390/ijms25168670] [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: 06/21/2024] [Revised: 08/02/2024] [Accepted: 08/07/2024] [Indexed: 09/02/2024] Open
Abstract
Milk thermal treatment, such as pasteurization, high-temperature short-time processing, and the emerging ultra-short-time processing (<0.5 s), are crucial for ensuring milk safety and extending its shelf life. Milk is a nutritive food matrix with various macro/micro-nutrients and other constituents that are possibly affected by thermal treatment for reasons associated with processing strength. Therefore, understanding the relationship between heating strength and milk quality is vital for the dairy industry. This review summarizes the impact of thermal treatment strength on milk's nutritional and sensory properties, the synthesizing of the structural integrity and bioavailability of milk proteins, the profile and stability of fatty acids, the retention of macro/micro-nutrients, as well as the overall flavor profile. Additionally, it examines the formation of heat-induced markers, such as Maillard reaction products, lactulose, furosine, and alkaline phosphatase activity, which serve as indicators of heating intensity. Flavor and heating markers are commonly used to assess the quality of pasteurized milk. By examining former studies, we conclude that ultra-short-time-processing-treated milk is comparable to pasteurized milk in terms of specific parameters (such as whey protein behavior, furosine, and ALP contents). This review aims to better summarize how thermal treatments influence the milk matrix, guiding the dairy industry's development and balancing milk products' safety and nutritional value.
Collapse
Affiliation(s)
- Yi Wang
- Food Laboratory of Zhongyuan, China Agricultural University, Beijing 100083, China
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Ran Xiao
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Shiqi Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Yinhua Zhu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Tianjiao Niu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Han Chen
- Food Laboratory of Zhongyuan, China Agricultural University, Beijing 100083, China
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| |
Collapse
|
2
|
Wang Y, Guo M, Wu P, Fan K, Zhang W, Chen C, Ren F, Wang P, Luo J, Yu J. New insights into the destabilization of fat globules in ultra-instantaneous UHT milk induced by added plasmin: Molecular mechanisms and the effect of membrane structure on plasmin action. Colloids Surf B Biointerfaces 2024; 240:113987. [PMID: 38795586 DOI: 10.1016/j.colsurfb.2024.113987] [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: 03/15/2024] [Revised: 04/29/2024] [Accepted: 05/22/2024] [Indexed: 05/28/2024]
Abstract
Residual plasmin activity in whole ultra-instantaneous UHT (UI-UHT) milk causes rapid fat rise during storage, seriously affecting consumers' purchase intentions. In this work, the molecular mechanisms underlying fat destabilization in whole UI-UHT milk by added plasmin were investigated based on the hydrolysis behavior of interfacial proteins. By using SDS-PAGE and peptidomic analysis, we found that the hydrolysis of interfacial proteins by plasmin led to a decrease in the amount and coverage of interfacial proteins and an increase in zeta-potential value, causing the flocculation and coalescence of fat globules. Moreover, the hydrolysis pattern varied in different categories of interfacial proteins by plasmin. In total, 125 peptides in all samples were identified. Plasmin tended to hydrolyze most major milk fat globule membrane (MFGM) proteins into protein fragments (>10 kDa) rather than peptides (<10 kDa). In contrast, peptides derived from caseins were more preferentially identified within a relatively short incubation time. It was the co-hydrolysis of caseins and some major MFGM proteins as anchors that destroyed the stability of MFGM. Furthermore, studies on the effect of trilayer membrane structure remaining at the interface on the hydrolysis rate of major MFGM proteins by plasmin revealed that ADPH and BTN were very sensitive to plasmin action, while PAS 7 was very resistant to plasmin action. Overall, membrane structure reduced the susceptibility of some major MFGM proteins to plasmin and provided protective effects. Therefore, this study provided important insights into the hydrolysis behavior of interfacial proteins in whole UI-UHT milk induced by plasmin.
Collapse
Affiliation(s)
- Yi Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Mengyuan Guo
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - PeiPei Wu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Weibo Zhang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Chong Chen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Jie Luo
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.
| | - Jinghua Yu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
| |
Collapse
|
3
|
Gomez d’Ayala G, Marino T, de Almeida YMB, Costa ARDM, Bezerra da Silva L, Argurio P, Laurienzo P. Enhancing Sustainability in PLA Membrane Preparation through the Use of Biobased Solvents. Polymers (Basel) 2024; 16:2024. [PMID: 39065341 PMCID: PMC11280543 DOI: 10.3390/polym16142024] [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: 06/11/2024] [Revised: 07/03/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
For the first time, ultrafiltration (UF) green membranes were prepared through a sustainable route by using PLA as a biopolymer and dihydrolevoclucosenone, whose trade name is Cyrene™ (Cyr), dimethyl isosorbide (DMI), and ethyl lactate (EL) as biobased solvents. The influence of physical-chemical properties of the solvent on the final membrane morphology and performance was evaluated. The variation of polymer concentration in the casting solution, as well as the presence of Pluronic® (Plu) as a pore former agent, were assessed as well. The obtained results highlighted that the final morphology of a membrane was strictly connected with the interplaying of thermodynamic factors as well as kinetic ones, primarily dope solution viscosity. The pore size of the resulting PLA membranes ranged from 0.02 to 0.09 μm. Membrane thickness and porosity varied in the range of 0.090-0.133 mm of 75-87%, respectively, and DMI led to the most porous membranes. The addition of Plu to the casting solution showed a beneficial effect on the membrane contact angle, allowing the formation of hydrophilic membranes (contact angle < 90°), and promoted the increase of pore size as well as the reduction of membrane crystallinity. PLA membranes were tested for pure water permeability (10-390 L/m2 h bar).
Collapse
Affiliation(s)
- Giovanna Gomez d’Ayala
- Institute of Polymers, Composites and Biomaterials, National Research Council (IPCB-CNR), Via Campi Flegrei, 34, 80078 Pozzuoli, NA, Italy; (G.G.d.); (P.L.)
| | - Tiziana Marino
- Institute of Polymers, Composites and Biomaterials, National Research Council (IPCB-CNR), Via Campi Flegrei, 34, 80078 Pozzuoli, NA, Italy; (G.G.d.); (P.L.)
| | | | | | - Larissa Bezerra da Silva
- Postgraduate Program in Materials Science and Engineering, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil;
| | - Pietro Argurio
- Department of Environmental Engineering, DIAm, University of Calabria, Via Pietro Bucci CUBO 44/A, 87036 Rende, CS, Italy;
| | - Paola Laurienzo
- Institute of Polymers, Composites and Biomaterials, National Research Council (IPCB-CNR), Via Campi Flegrei, 34, 80078 Pozzuoli, NA, Italy; (G.G.d.); (P.L.)
| |
Collapse
|
4
|
Lung J, Doyen A, Remondetto G, Pouliot Y, Brisson G. The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite. J Dairy Sci 2024; 107:4235-4247. [PMID: 38490551 DOI: 10.3168/jds.2024-24353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Accepted: 02/11/2024] [Indexed: 03/17/2024]
Abstract
Buttermilk differs from skim milk by the presence of milk fat globule membrane (MFGM) fragments that are released during cream churning. Milk fat globule membrane is rich in health-promoting components, such as phospholipids and membrane proteins, but these compounds have a negative impact on buttermilk techno-functional properties in dairy applications. The isolation of MFGM from buttermilk improved its functionality while also recovering the MFGM bioactive components. Hydroxyapatite (HA) can be used to extract MFGM by adsorption via charged site interactions. However, the affinity of HA to MFGM or the main buttermilk proteins (casein micelles [CM], β-LG, and α-LA) is not known. The influence of important physicochemical parameters such as pH and temperature on these interactions is also unclear. For each buttermilk component, a quartz crystal microbalance diffusion analysis was performed to determine the maximum adsorption time and the attached mass density on HA-coated gold sensors. The influence of pH, ionic strength (IS), and temperature (T) on the affinity of each buttermilk component for HA particles was assessed using a 3-levels and 3-factors Box-Behnken design. The absorption rate was highest for the CM, followed by β-LG and α-LA, and then by the MFGM. Nevertheless, the final maximal attached mass densities to the HA were similar for the MFGM and CM, and 2.5 times higher than for β-LG and α-LA. This difference can be explained by the higher number of binding sites found in CM and their heavier mass. The model obtained by the Box-Behnken design plan showed that the adsorption of the CM changed with T, pH, and IS. These results suggest that the techno-functional properties of buttermilk may be restored by specifically extracting MFGM with HA. Experiments are ongoing to determine conditions for fractionating MFGM directly from buttermilk.
Collapse
Affiliation(s)
- J Lung
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Université Laval, Quebec, Quebec, G1V 0A6, Canada
| | - A Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Université Laval, Quebec, Quebec, G1V 0A6, Canada
| | - G Remondetto
- Agropur Cooperative, St Hubert, Quebec, J3Z 1G5, Canada
| | - Y Pouliot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Université Laval, Quebec, Quebec, G1V 0A6, Canada
| | - G Brisson
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Université Laval, Quebec, Quebec, G1V 0A6, Canada.
| |
Collapse
|
5
|
Ning J, Yang M, Liu W, Luo X, Yue X. Proteomics and Peptidomics As a Tool to Compare the Proteins and Endogenous Peptides in Human, Cow, and Donkey Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16435-16451. [PMID: 37882656 DOI: 10.1021/acs.jafc.3c04534] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2023]
Abstract
Cow's milk is the most widely used ingredient in infant formulas. However, its specific protein composition can cause allergic reactions. Finding alternatives to replace cow's milk and fill the nutritional gap with human milk is essential for the health of infants. Proteomic and peptidomic techniques have supported the elucidation of milk's nutritional ingredients. Recently, omics approaches have attracted increasing interest in the investigation of milk because of their high throughput, precision, sensitivity, and reproducibility. This review offers a significant overview of recent developments in proteomics and peptidomics used to study the differences in human, cow, and donkey milk. All three types of milks were identified to have critical biological functions in human health, particularly in infants. Donkey milk proteins were closer in composition to human milk, were less likely to cause allergic reactions, and may be developed as novel raw materials for formula milk powders.
Collapse
Affiliation(s)
- Jianting Ning
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, People's Republic of China
| | - Mei Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, People's Republic of China
| | - Wanting Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, People's Republic of China
| | - Xue Luo
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, People's Republic of China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, People's Republic of China
| |
Collapse
|
6
|
Yao D, Ranadheera CS, Shen C, Wei W, Cheong LZ. Milk fat globule membrane: composition, production and its potential as encapsulant for bioactives and probiotics. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37632418 DOI: 10.1080/10408398.2023.2249992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/28/2023]
Abstract
Milk fat globule membrane (MFGM) is a complex trilayer structure present in mammalian milk and is mainly composed of phospholipids and proteins (>90%). Many studies revealed MFGM has positive effects on the immune system, brain development, and cognitive function of infants. Probiotics are live microorganisms that have been found to improve mental health and insulin sensitivity, regulate immunity, and prevent allergies. Probiotics are unstable and prone to degradation by environmental, processing, and storage conditions. In this review, the processes used for encapsulation of probiotics particularly the potential of MFGM and its constituents as encapsulating materials for probiotics are described. This study analyzes the importance of MFGM in encapsulating bioactive substances and emphasizes the interaction with probiotics and the gut as well as its resistance to adverse environmental factors in the digestive system when used as a probiotic embedding material. MFGM can enhance the gastric acid resistance and bile resistance of probiotics, mainly manifested in the survival rate of probiotics. Due to the role of digestion, MFGM-coated probiotics can be released in the intestine, and due to the biocompatibility of the membrane, it can promote the binding of probiotics to intestinal epithelial cells, and promote the colonization of some probiotics in the intestine.
Collapse
Affiliation(s)
- Dan Yao
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, China
| | - Chaminda Senaka Ranadheera
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Melbourne, Victoria, Australia
| | - Cai Shen
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Melbourne, Victoria, Australia
- China Beacons Institute, University of Nottingham Ningbo China, Ningbo, China
| | - Wei Wei
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ling-Zhi Cheong
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Melbourne, Victoria, Australia
| |
Collapse
|
7
|
Fan R, Xie S, Wang S, Yu Z, Sun X, Du Q, Yang Y, Han R. Identification markers of goat milk adulterated with bovine milk based on proteomics and metabolomics. Food Chem X 2023; 17:100601. [PMID: 36974185 PMCID: PMC10039227 DOI: 10.1016/j.fochx.2023.100601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 02/09/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
This study investigated the differences in proteins and metabolites from goat and bovine milk, and their mixtures, using data-independent-acquisition-based proteomics and metabolomics methods. In the skim milk, relative abundances of secretoglobin family 1D member (SCGB1D), polymeric immunoglobulin receptor, and glycosylation-dependent cell adhesion molecule 1 were increased, with an increase in the amount of 1-100 % bovine milk and served as markers at the 1 % adulteration level. In whey samples, β-lactoglobulin and α-2-HS-glycoprotein could be used to detect adulteration at the 0.1 % adulteration level, and SCGB1D and zinc-alpha-2-glycoprotein at the 1 % level. The metabolites of uric acid and N-formylkynurenine could be used to detect bovine milk at adulteration levels as low as 1 % based on variable importance at a projection value of > 1.0 and P-value of < 0.05. Our findings suggest novel markers of SCGB1D, uric acid, and N-formylkynurenine that can help to facilitate assessments of goat milk authenticity.
Collapse
Affiliation(s)
- Rongbo Fan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Shubin Xie
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Shifeng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Zhongna Yu
- Haidu College. Qingdao Agricultural University, Laiyang 265200, Shandong, China
| | - Xueheng Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China
- Corresponding author.
| |
Collapse
|
8
|
Li Y, Pan G, Zhang Y, Wang J, Yu H, Zhao G, Zhao M, Tang G, Guo Y, Wu C, Liu Y. A new method for tailoring the surface pore size and internal pore structure of ultrafiltration membranes without using additives—Atomization-assisted nonsolvent induced phase separation method. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2022.122334] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
|
9
|
Guan B, Chai Y, Amantai X, Chen X, Cao X, Yue X. A new sight to explore site-specific N-glycosylation in donkey colostrum milk fat globule membrane proteins with glycoproteomics analysis. Food Res Int 2022; 162:111938. [DOI: 10.1016/j.foodres.2022.111938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 09/10/2022] [Accepted: 09/12/2022] [Indexed: 11/04/2022]
|