1
|
Lokuge GMS, Larsen MK, Maigaard M, Wiking L, Larsen LB, Lund P, Poulsen NA. Effects of feeding whole-cracked rapeseeds, nitrate, and 3-nitrooxypropanol on protein composition, minerals, and vitamin B in milk from Danish Holstein cows. J Dairy Sci 2024; 107:5353-5365. [PMID: 38580150 DOI: 10.3168/jds.2023-24372] [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: 10/30/2023] [Accepted: 02/26/2024] [Indexed: 04/07/2024]
Abstract
The present study was conducted to assess the individual or combined effects of feeding dietary fat (whole-cracked rapeseed), nitrate, and 3-nitrooxypropanol (3-NOP) on protein profile, mineral composition, B vitamins, and nitrate residues in milk from dairy cows. A total of 48 Danish Holstein cows used in an 8 × 8 incomplete Latin square design were fed 8 factorially arranged diets: (30 or 63 g crude fat/kg DM) × (0 or 10 g nitrate/kg DM) × (0 or 80 mg 3-NOP/kg DM) over 6 periods of 21 d each. In each period, milk samples were collected from individual cows during the third week by pooling milk obtained from 4 consecutive milkings and analyzed for protein profile, including protein modifications, mineral composition, riboflavin, cobalamin, and presence of nitrate residues. Fat supplementation led to an increase in the phosphorylation degree of αS1-CN by 8.5% due to a decreased relative proportion of αS1-CN 8P and an increased relative proportion of αS1-CN 9P and further to a decrease in the relative proportion of αS2-CN by 2.4%. Additionally, fat supplementation decreased the relative proportions of glycosylated and unglycosylated forms of κ-CN, consequently leading to a 3.6% decrease in total κ-CN. In skim milk, K, Ca, P, and Mg concentrations were altered by individual use of fat, nitrate, and 3-NOP. Feeding nitrate resulted in a 5.4% increase in riboflavin concentration in milk, whereas supplementing 3-NOP increased the cobalamin concentration in milk by 21.1%. The nitrate concentration in milk was increased upon feeding nitrate, but this increased concentration was well below the maximum permissible limit of nitrate in milk (<50 mg/L). Overall, no major changes were observed in milk protein, and mineral compositions by feeding fat, nitrate, and 3-NOP to dairy cows, but the increased riboflavin and cobalamin concentrations by nitrate and 3-NOP, respectively, could be of beneficial nutritional value for milk consumers.
Collapse
Affiliation(s)
- Gayani M S Lokuge
- Department of Food Science, Aarhus University, DK-8200 Aarhus N, Denmark.
| | - Mette K Larsen
- Arla Foods Ingredients, ARINCO, DK-6920 Videbæk, Denmark
| | - M Maigaard
- Department of Animal and Veterinary Sciences, Aarhus University, AU Viborg-Research Centre Foulum, DK-8830 Tjele, Denmark
| | - L Wiking
- Department of Food Science, Aarhus University, DK-8200 Aarhus N, Denmark
| | - L B Larsen
- Department of Food Science, Aarhus University, DK-8200 Aarhus N, Denmark
| | - P Lund
- Department of Animal and Veterinary Sciences, Aarhus University, AU Viborg-Research Centre Foulum, DK-8830 Tjele, Denmark
| | - N A Poulsen
- Department of Food Science, Aarhus University, DK-8200 Aarhus N, Denmark
| |
Collapse
|
2
|
Zhang J, Polidori P, Pucciarelli S, Vici G, Polzonetti V, Renzi S, Wei F, Han F, Li X, Vincenzetti S. The Aggregated and Micellar Forms of β-Casein Purified from Donkey and Bovine Milk Present Potential as Carriers for Bioactive Nutritional Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15416-15426. [PMID: 38955361 DOI: 10.1021/acs.jafc.4c02052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/04/2024]
Abstract
In recent years, there has been a growing interest in the pure casein fraction of milk protein, particularly β-casein due to its physicochemical properties as well as its bio- and techno-functional properties. The utilization of self-assembled β-caseins from bovine origin as nanocarriers for the delivery of nutraceutical compounds or drugs has increased dramatically. Concerning β-caseins from other milk sources, the use of hypoallergenic donkey β-caseins as a potential delivery vehicle for nutraceutical hydrophobic compounds is beginning to generate interest. The present review deals with casein micelles models, bovine and donkey β-casein molecular structures, as well as their physical-chemical properties that account for their exploitation in nutraceutics and pharmaceutics. This review work suggests the possibility of developing delivery systems for hydrophobic bioactive compounds using β-casein purified from hypoallergenic donkey milk, highlighting the potential of this protein as an innovative and promising vehicle for enhancing the enrichment and bioavailability of various bioactive substances in food products.
Collapse
Affiliation(s)
- Jingjing Zhang
- School of Pharmacy, Liaocheng University, Liaocheng, Shandong 252000, P. R. China
- School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, Camerino, Macerata 62032, Italy
| | - Paolo Polidori
- School of Pharmacy, University of Camerino, via Gentile III da Varano, Camerino, Macerata 62032, Italy
| | - Stefania Pucciarelli
- School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, Camerino, Macerata 62032, Italy
| | - Giorgia Vici
- School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, Camerino, Macerata 62032, Italy
| | - Valeria Polzonetti
- School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, Camerino, Macerata 62032, Italy
| | - Sofia Renzi
- School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, Camerino, Macerata 62032, Italy
| | - Fuyao Wei
- School of Pharmacy, Liaocheng University, Liaocheng, Shandong 252000, P. R. China
| | - Fubo Han
- School of Pharmacy, Liaocheng University, Liaocheng, Shandong 252000, P. R. China
| | - Xiaojing Li
- School of Pharmacy, Liaocheng University, Liaocheng, Shandong 252000, P. R. China
| | - Silvia Vincenzetti
- School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, Camerino, Macerata 62032, Italy
| |
Collapse
|
3
|
Schmidt FA, Werncke D, Kappes R, Fischer V, Gomes IPO, Cardozo LL, Reche NLM, Voges JG, Felipus NC, Filho RP, Vizzotto EF, de Abreu AS, Neto AT. Energy and protein levels in dairy cow diets to recover milk ethanol stability. J Dairy Sci 2024:S0022-0302(24)00923-8. [PMID: 38876211 DOI: 10.3168/jds.2024-24860] [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: 03/02/2024] [Accepted: 05/13/2024] [Indexed: 06/16/2024]
Abstract
The objective of this study was to evaluate the effect of energy and protein in the diet on the recovery of milk ethanol stability (MES) induced by feed restriction. Twelve Holstein and Holstein x Jersey crossbred cows with an average of 146 ± 50 d in milk, 575.4 ± 70 kg of body weight, and 18.93 ± 5.46 kg/d of milk yield were distributed in a 3x3 Latin square design with 3 treatments and 3 experimental periods. Each experimental period lasted 24 d, comprising 3 phases: a 13-d adaptation phase (100E+100P), a 4-d induction phase for milk ethanol instability (50E+50P), and a 7-d recovery phase for MES (3 treatments). The 3 treatments during the recovery phase consisted of 3 diets aiming to meet the requirements of energy and protein (100E+100P), only energy (100E+50P), or only protein (50E+100P). The diet during the adaptation and induction phases was common for all cows. The energy and protein levels to meet each cow's requirements were based on the group average. Restriction of energy and protein reduced dry matter, crude protein, and total digestive nutrient intake for cows fed 100E+50P and 50E+100P. The lowest body weight was observed for cows fed 50E+100P, with no difference for body condition score. During the induction phase, MES "was" reduced by 9 percentage units. Cows fed 100E+100P recovered MES in the first days of the recovery phase, while 100E+50P slightly improved MES, and 50E+100P had a constant decrease in MES. Cows fed 100E+50P and 50E+100P produced, respectively, 3.6 and 5.9 kg less milk than those fed 100E+100P. The 50E+100P treatment exhibited the highest milk fat content and somatic cell score, along with the lowest milk lactose content. Protein content was higher in the 100E+100P treatment. Cows fed 50E+100P showed higher serum albumin levels compared with those on the 100E+100P treatment, not differing from the 100E+50P treatment. We concluded that the complete recovery of MES in cows with feed restrictions is possible only by supplying both the energy and protein requirements in the cows' diet. However, restricting energy intake poses a greater limitation on MES recovery compared with restricting protein.
Collapse
Affiliation(s)
- F A Schmidt
- Departamento de Produção Animal e Alimentos, Universidade do Estado de Santa Catarina (UDESC), Avenida Luís de Camões, 2090, Lages, Santa Catarina, Brazil
| | - D Werncke
- Departamento de Produção Animal e Alimentos, Universidade do Estado de Santa Catarina (UDESC), Avenida Luís de Camões, 2090, Lages, Santa Catarina, Brazil; Departamento de Zootecnia, Universidade Federal do Rio Grande do Sul (UFRGS), Faculdade de Agronomia, Avenida Paulo Gama, 110, Porto Alegre, Rio Grande do Sul, Brazil
| | - R Kappes
- Departamento de Produção Animal e Alimentos, Universidade do Estado de Santa Catarina (UDESC), Avenida Luís de Camões, 2090, Lages, Santa Catarina, Brazil.
| | - V Fischer
- Departamento de Zootecnia, Universidade Federal do Rio Grande do Sul (UFRGS), Faculdade de Agronomia, Avenida Paulo Gama, 110, Porto Alegre, Rio Grande do Sul, Brazil
| | - I P O Gomes
- Departamento de Produção Animal e Alimentos, Universidade do Estado de Santa Catarina (UDESC), Avenida Luís de Camões, 2090, Lages, Santa Catarina, Brazil
| | - L L Cardozo
- Departamento de Produção Animal e Alimentos, Universidade do Estado de Santa Catarina (UDESC), Avenida Luís de Camões, 2090, Lages, Santa Catarina, Brazil
| | - N L M Reche
- Departamento de Produção Animal e Alimentos, Universidade do Estado de Santa Catarina (UDESC), Avenida Luís de Camões, 2090, Lages, Santa Catarina, Brazil
| | - J G Voges
- Departamento de Produção Animal e Alimentos, Universidade do Estado de Santa Catarina (UDESC), Avenida Luís de Camões, 2090, Lages, Santa Catarina, Brazil
| | - N C Felipus
- Departamento de Produção Animal e Alimentos, Universidade do Estado de Santa Catarina (UDESC), Avenida Luís de Camões, 2090, Lages, Santa Catarina, Brazil
| | - R Parizotto Filho
- Departamento de Produção Animal e Alimentos, Universidade do Estado de Santa Catarina (UDESC), Avenida Luís de Camões, 2090, Lages, Santa Catarina, Brazil
| | - E F Vizzotto
- Departamento de Zootecnia, Universidade Federal do Rio Grande do Sul (UFRGS), Faculdade de Agronomia, Avenida Paulo Gama, 110, Porto Alegre, Rio Grande do Sul, Brazil
| | - A S de Abreu
- Departamento de Zootecnia, Universidade Federal do Rio Grande do Sul (UFRGS), Faculdade de Agronomia, Avenida Paulo Gama, 110, Porto Alegre, Rio Grande do Sul, Brazil
| | - A Thaler Neto
- Departamento de Produção Animal e Alimentos, Universidade do Estado de Santa Catarina (UDESC), Avenida Luís de Camões, 2090, Lages, Santa Catarina, Brazil
| |
Collapse
|
4
|
Raynes JK, Mata J, Wilde KL, Carver JA, Kelly SM, Holt C. Structure of biomimetic casein micelles: Critical tests of the hydrophobic colloid and multivalent-binding models using recombinant deuterated and phosphorylated β-casein. J Struct Biol X 2024; 9:100096. [PMID: 38318529 PMCID: PMC10840362 DOI: 10.1016/j.yjsbx.2024.100096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/08/2024] [Accepted: 01/17/2024] [Indexed: 02/07/2024] Open
Abstract
Milk contains high concentrations of amyloidogenic casein proteins and is supersaturated with respect to crystalline calcium phosphates such as apatite. Nevertheless, the mammary gland normally remains unmineralized and free of amyloid. Unlike κ-casein, β- and αS-caseins are highly effective mineral chaperones that prevent ectopic and pathological calcification of the mammary gland. Milk invariably contains a mixture of two to five different caseins that act on each other as molecular chaperones. Instead of forming amyloid fibrils, several thousand caseins and hundreds of nanoclusters of amorphous calcium phosphate combine to form fuzzy complexes called casein micelles. To understand the biological functions of the casein micelle its structure needs to be understood better than at present. The location in micelles of the highly amyloidogenic κ-casein is disputed. In traditional hydrophobic colloid models, it, alone, forms a stabilizing surface coat that also determines the average size of the micelles. In the recent multivalent-binding model, κ-casein is present throughout the micelle, in intimate contact with the other caseins. To discriminate between these models, a range of biomimetic micelles was prepared using a fixed concentration of the mineral chaperone β-casein and nanoclusters of calcium phosphate, with variable concentrations of κ-casein. A biomimetic micelle was also prepared using a highly deuterated and in vivo phosphorylated recombinant β-casein with calcium phosphate and unlabelled κ-casein. Neutron and X-ray scattering experiments revealed that κ-casein is distributed throughout the micelle, in quantitative agreement with the multivalent-binding model but contrary to the hydrophobic colloid models.
Collapse
Affiliation(s)
- Jared K. Raynes
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3031, Australia
- All G Foods, Waterloo, NSW 2006, Australia
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia
- School of Chemistry, University of New South Wales, Sydney 2052, Australia
| | - Karyn L. Wilde
- National Deuteration Facility, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia
| | - John A. Carver
- Research School of Chemistry, The Australian National University, Acton, ACT 2601, Australia
| | - Sharon M. Kelly
- School of Molecular Biosciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom
| | - Carl Holt
- School of Molecular Biosciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom
| |
Collapse
|
5
|
Hewa Nadugala B, Hepworth G, Mazzonetto M, Nebl T, Pagel CN, Raynes JK, Ranadheera CS, Logan A. Effect of composition, casein genetic variants and glycosylation degree on bovine milk whipping properties. Food Res Int 2024; 179:113949. [PMID: 38342518 DOI: 10.1016/j.foodres.2024.113949] [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: 10/08/2023] [Revised: 12/21/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
This study investigated the individual and combined effects of ĸ-Casein (ĸ-CN; AA, AB, BB), β-Casein (β-CN; A1A1, A1A2, A2A2) and high and low ratios of glycosylated ĸ-CN to total ĸ-CN, referred to as the glycosylation degree (GD), on bovine cream whipping properties. The genetic variants of individual cows were identified using reversed-phase high-performance liquid chromatography (RP-HPLC) and verified through liquid chromatography-mass spectrometry (LC-MS). A previously discovered relationship between days-in-milk and GD was validated and used to obtain high and low GD milk. Whipped creams were created through the mechanical agitation of fat standardised cream from milk of different ĸ-CN, β-CN, and GD combinations, and whipping properties (the ability to whip, overrun, whipping time and firmness) were evaluated. No significant correlation was measured in whipping properties for cream samples from milks with different ĸ-CN and β-CN genetic variants. However, 80 % of samples exhibiting good whipping properties (i.e., the production of a stiffened peak) were from milk with low GD suggesting a correlation between whipping properties and levels of glycosylation. Moreover, cream separated from skim milk of larger casein micelle size showed superior whipping properties with shorter whipping times (<5 min), and higher firmness and overrun. Milk fat globule (MFG) size, on the other hand, did not affect whipping properties. Results indicate that the GD of κ-CN and casein micelle size may play a role in MFG adsorption at the protein and air interface of air bubbles formed during whipping; hence, they govern the dynamics of fat network formation and influencing whipping properties.
Collapse
Affiliation(s)
- Barana Hewa Nadugala
- School of Agriculture, Food & Ecosystem Sciences, Faculty of Science, University of Melbourne, VIC 3010, Australia; CSIRO Agriculture and Food, Werribee, Victoria 3030, Australia.
| | - Graham Hepworth
- Statistical Consulting Centre, The University of Melbourne, Parkville, Victoria 3010, Australia.
| | | | - Tom Nebl
- Biology Group, Biomedical Manufacturing Program, CSIRO, Clayton, VIC 3168, Australia.
| | - Charles N Pagel
- Melbourne Veterinary School, Faculty of Science, The University of Melbourne, VIC 3010, Australia.
| | | | - C S Ranadheera
- School of Agriculture, Food & Ecosystem Sciences, Faculty of Science, University of Melbourne, VIC 3010, Australia.
| | - Amy Logan
- CSIRO Agriculture and Food, Werribee, Victoria 3030, Australia.
| |
Collapse
|
6
|
Peng L, Ren J, Chen F, Hu X, Miao S, Ma L, Ji J. Gastric aggregation of micellar casein powders induced by high hydrostatic pressure: Effect of serum Ca 2+ level. Food Res Int 2023; 174:113558. [PMID: 37986436 DOI: 10.1016/j.foodres.2023.113558] [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: 05/06/2023] [Revised: 09/30/2023] [Accepted: 10/02/2023] [Indexed: 11/22/2023]
Abstract
Micellar casein (MC) has a unique gastric colloidal behavior in response to Ca2+ cross-linking, and its aggregation properties are closely related to pepsin and gastric acid. In this study, MC with different levels of colloidal calcium phosphate (CCP) was obtained by high hydrostatic pressure (HHP) at different pressures, followed by spray drying to obtain the powders. Different amounts of calcium chloride (exogenous Ca2+) were added to MC powders prior to in vitro simulated digestion to investigate the effect of exogenous serum Ca2+ levels on the aggregation behavior and the structure change of curds generated in gastric tract. The results revealed that HHP induced the emergence of more Ca2+-binding sites, thus Ca2+ was more likely to bind to MC matrix with low CCP levels. Meanwhile, high serum Ca2+ level provided more opportunities to form aggregates. The Highest pressure (500 MPa) with the highest Ca2+ level (5 mM) caused the lowest solubility aggregates, which were only 30% at the end of gastric digestion (120 min), half of the control sample (0 MPa with 0.15 mM Ca2+). The results of wide-angle X-ray scattering / small-angle X-ray scattering suggested that both pepsin and gastric acid-induced aggregation via Ca2+ as a bridge. For pepsin, Ca2+ cross-linked between para-κ-casein; For gastric acid, Ca2+ recombined phosphorylation sites and caused cross-linking of casein subunits.
Collapse
Affiliation(s)
- Lu Peng
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jinbo Ren
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
| |
Collapse
|
7
|
Pranata J, Dunn M, Drake M, Barbano DM. Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate. J Dairy Sci 2023; 106:8331-8340. [PMID: 37641294 DOI: 10.3168/jds.2023-23595] [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: 04/09/2023] [Accepted: 06/05/2023] [Indexed: 08/31/2023]
Abstract
Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage protein content, as well as the composition of soluble proteins in the aqueous phase around the casein micelle. The objective of this study was to determine the composition of soluble proteins in the aqueous phase around the casein micelles in skim milk and liquid MCC containing 7.0% and 11.6% protein content. Skim milk was pasteurized and concentrated to 7% protein content by microfiltration and then to 18% protein content by ultrafiltration. The 18% MCC was then serially diluted with distilled water to produce 11.6% and 7.0% protein MCC. Skim milk, 7.0% MCC, and 11.6% MCC representing starting materials with different protein concentrations were each ultracentrifuged at 100,605 × g for 2 h. The ultracentrifugation for each of the starting materials was performed at 3 different temperatures: 4°C, 20°C, and 37°C. The ultracentrifugation supernatants were collected to represent the aqueous phase around the casein micelle in MCC solutions. The supernatants were analyzed by Kjeldahl to determine the crude protein, casein, and casein as a percentage of crude protein content, and by sodium dodecyl sulfate PAGE to determine the composition of the individual proteins. Most of the proteins in MCC supernatant (about 45%) were casein proteolysis products. The remaining proteins in the MCC supernatant consisted of a combination of intact αS-, β-, and κ-caseins (about 40%) and serum proteins (14-18%). Concentrations of αS-casein and β-casein in the supernatant increased with decreasing temperature, especially at higher protein concentrations. Temperature and interaction between temperature and protein explained about 80% of the variation in concentration of supernatant αS- and β-caseins. Concentration of supernatant κ-casein, casein proteolysis products, and serum protein increased with increasing MCC protein concentration, and MCC protein concentration explained most of the variation in supernatant κ-casein, casein proteolysis products, and serum protein concentrations. Predicted MCC apparent viscosity was positively associated with the dissociation of αS- and β-caseins. Optimal beverage viscosity could be achieved by controlling the dissociation of these proteins in MCC.
Collapse
Affiliation(s)
- Joice Pranata
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Marshall Dunn
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695
| | - David M Barbano
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
| |
Collapse
|
8
|
Das AK, Kalita JJ, Borah M, Das S, Sharma M, Saharia D, Sarma KK, Bora S, Bora U. Papaya latex mediated synthesis of prism shaped proteolytic gold nanozymes. Sci Rep 2023; 13:5965. [PMID: 37045854 PMCID: PMC10097869 DOI: 10.1038/s41598-023-32409-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Beyond natural enzymes, the artificially synthesized nanozymes have attracted a significant interest as it can overcome the limitations of the former. Here, we report synthesis of shape controlled nanozymes showing proteolytic activity using Carica papaya L. (papaya) latex. The nanozymes synthesized under optimized reaction conditions exhibited sharp SPR peak around 550 nm with high abundance (45.85%) of prism shaped particles. FTIR analysis and coagulation test indicated the presence of papaya latex enzymes as capping agents over the gold nanoprisms. The milk clot assay and the inhibition test with egg white confirmed the proteolytic activity of the nanozymes and the presence of cysteine protease on it, respectively. The nanozymes were found to be biocompatible and did not elicit any toxic response in both in-vitro and in-vivo study. Based on our findings, we envisage that these biocompatible, shape-specific nanozymes can have potential theragnostic applications.
Collapse
Affiliation(s)
- Ajoy Kumar Das
- Department of Botany, Arya Vidyapeeth College, Gopinath Nagar, Guwahati, Assam, 781016, India.
- Department of Biosciences and Bioengineering, Indian Institute of Technology, Guwahati, Assam, India.
| | - Jon Jyoti Kalita
- Department of Biosciences and Bioengineering, Indian Institute of Technology, Guwahati, Assam, India
| | - Maina Borah
- Department of Botany, Pandu College, Pandu, Guwahati, Assam, 781012, India
| | - Suradip Das
- Department of Biosciences and Bioengineering, Indian Institute of Technology, Guwahati, Assam, India
| | - Manav Sharma
- Department of Biosciences and Bioengineering, Indian Institute of Technology, Guwahati, Assam, India
| | - Dhiren Saharia
- Saharia's Path Lab and Blood Bank, Guwahati, Assam, 781 005, India
| | - Kushal Konwar Sarma
- Department of Surgery and Radiology, College of Veterinary Sciences, Assam Agriculture University Campus, Khanapara, Guwahati, Assam, 781 022, India
| | - Samrat Bora
- Department of Botany, Arya Vidyapeeth College, Gopinath Nagar, Guwahati, Assam, 781016, India
| | - Utpal Bora
- Department of Biosciences and Bioengineering, Indian Institute of Technology, Guwahati, Assam, India
| |
Collapse
|
9
|
Dyrda-Terniuk T, Pryshchepa O, Rafińska K, Kolankowski M, Gołębiowski A, Gloc M, Dobrucka R, Kurzydłowski K, Pomastowski P. Immobilization Of Silver Ions Onto Casein. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
|
10
|
Macedo Mota LF, Bisutti V, Vanzin A, Pegolo S, Toscano A, Schiavon S, Tagliapietra F, Gallo L, Ajmone Marsan P, Cecchinato A. Predicting milk protein fractions using infrared spectroscopy and a gradient boosting machine for breeding purposes in Holstein cattle. J Dairy Sci 2023; 106:1853-1873. [PMID: 36710177 DOI: 10.3168/jds.2022-22119] [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: 03/25/2022] [Accepted: 10/10/2022] [Indexed: 01/29/2023]
Abstract
In recent years, increasing attention has been focused on the genetic evaluation of protein fractions in cow milk with the aim of improving milk quality and technological characteristics. In this context, advances in high-throughput phenotyping by Fourier transform infrared (FTIR) spectroscopy offer the opportunity for large-scale, efficient measurement of novel traits that can be exploited in breeding programs as indicator traits. We took milk samples from 2,558 Holstein cows belonging to 38 herds in northern Italy, operating under different production systems. Fourier transform infrared spectra were collected on the same day as milk sampling and stored for subsequent analysis. Two sets of data (i.e., phenotypes and FTIR spectra) collected in 2 different years (2013 and 2019-2020) were compiled. The following traits were assessed using HPLC: true protein, major casein fractions [αS1-casein (CN), αS2-CN, β-CN, κ-CN, and glycosylated-κ-CN], and major whey proteins (β-lactoglobulin and α-lactalbumin), all of which were measured both in grams per liter (g/L) and proportion of total nitrogen (% N). The FTIR predictions were calculated using the gradient boosting machine technique and tested by 3 different cross-validation (CRV) methods. We used the following CRV scenarios: (1) random 10-fold, which randomly split the whole into 10-folds of equal size (9-folds for training and 1-fold for validation); (2) herd/date-out CRV, which assigned 80% of herd/date as the training set with independence of 20% of herd/date assigned as the validation set; (3) forward/backward CRV, which split the data set in training and validation set according with the year of milk sampling (FTIR and gold standard data assessed in 2013 or 2019-2020) using the "old" and "new" databases for training and validation, and vice-versa with independence among them; (4) the CRV for genetic parameters (CRV-gen), where animals without pedigree as assigned as a fixed training population and animals with pedigree information was split in 5-folds, in which 1-fold was assigned to the fixed training population, and 4-folds were assigned to the validation set (independent from the training set). The results (i.e., measures and predictions) of CRV-gen were used to infer the genetic parameters for gold standard laboratory measurements (i.e., proteins assessed with HPLC) and FTIR-based predictions considering the CRV-gen scenario from a bi-trait animal model using single-step genomic BLUP. We found that the prediction accuracies of the gradient boosting machine equations differed according to the way in which the proteins were expressed, achieving higher accuracy when expressed in g/L than when expressed as % N in all CRV scenarios. Concerning the reproducibility of the equations over the different years, the results showed no relevant differences in predictive ability between using "old" data as the training set and "new" data as the validation set and vice-versa. Comparing the additive genetic variance estimates for milk protein fractions between the FTIR predicted and HPLC measures, we found reductions of -19.7% for milk protein fractions expressed in g/L, and -21.19% expressed as % N. Although we found reductions in the heritability estimates, they were small, with values ranging from -1.9 to -7.25% for g/L, and -1.6 to -7.9% for % N. The posterior distributions of the additive genetic correlations (ra) between the FTIR predictions and the laboratory measurements were generally high (>0.8), even when the milk protein fractions were expressed as % N. Our results show the potential of using FTIR predictions in breeding programs as indicator traits for the selection of animals to enhance milk protein fraction contents. We expect acceptable responses to selection due to the high genetic correlations between HPLC measurements and FTIR predictions.
Collapse
Affiliation(s)
- L F Macedo Mota
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020 Legnaro, Italy
| | - V Bisutti
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020 Legnaro, Italy
| | - A Vanzin
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020 Legnaro, Italy
| | - S Pegolo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020 Legnaro, Italy.
| | - A Toscano
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020 Legnaro, Italy
| | - S Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020 Legnaro, Italy
| | - F Tagliapietra
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020 Legnaro, Italy
| | - L Gallo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020 Legnaro, Italy
| | - P Ajmone Marsan
- Department of Animal Science, Food and Nutrition (DIANA) and Research Center Romeo and Enrica Invernizzi for Sustainable Dairy Production (CREI), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020 Legnaro, Italy
| |
Collapse
|
11
|
Vorob’ev MM, Açıkgöz BD, Güler G, Golovanov AV, Sinitsyna OV. Proteolysis of Micellar β-Casein by Trypsin: Secondary Structure Characterization and Kinetic Modeling at Different Enzyme Concentrations. Int J Mol Sci 2023; 24:ijms24043874. [PMID: 36835285 PMCID: PMC9960058 DOI: 10.3390/ijms24043874] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/12/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023] Open
Abstract
Tryptic proteolysis of protein micelles was studied using β-casein (β-CN) as an example. Hydrolysis of specific peptide bonds in β-CN leads to the degradation and rearrangement of the original micelles and the formation of new nanoparticles from their fragments. Samples of these nanoparticles dried on a mica surface were characterized by atomic force microscopy (AFM) when the proteolytic reaction had been stopped by tryptic inhibitor or by heating. The changes in the content of β-sheets, α-helices, and hydrolysis products during proteolysis were estimated by using Fourier-transform infrared (FTIR) spectroscopy. In the current study, a simple kinetic model with three successive stages is proposed to predict the rearrangement of nanoparticles and the formation of proteolysis products, as well as changes in the secondary structure during proteolysis at various enzyme concentrations. The model determines for which steps the rate constants are proportional to the enzyme concentration, and in which intermediate nano-components the protein secondary structure is retained and in which it is reduced. The model predictions were in agreement with the FTIR results for tryptic hydrolysis of β-CN at different concentrations of the enzyme.
Collapse
Affiliation(s)
- Mikhail M. Vorob’ev
- A.N. Nesmeyanov Institute of Organoelement Compounds, RAS, 28 ul. Vavilova, 119991 Moscow, Russia
- Correspondence:
| | - Burçin Dersu Açıkgöz
- Division of Bioengineering, Graduate School, Izmir University of Economics, Izmir 35330, Turkey
| | - Günnur Güler
- Biophysics Laboratory, Department of Physics, Izmir Institute of Technology, Urla, Izmir 35430, Turkey
- Biomedical Bioengineering, Izmir University of Economics, Sakarya Cad., Izmir 35330, Turkey
| | - Andrey V. Golovanov
- A.N. Nesmeyanov Institute of Organoelement Compounds, RAS, 28 ul. Vavilova, 119991 Moscow, Russia
| | - Olga V. Sinitsyna
- A.N. Nesmeyanov Institute of Organoelement Compounds, RAS, 28 ul. Vavilova, 119991 Moscow, Russia
| |
Collapse
|
12
|
Yang M, Ye A, Yang Z, Everett DW, Gilbert EP, Singh H. Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment. Food Chem 2023; 402:134214. [DOI: 10.1016/j.foodchem.2022.134214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 08/28/2022] [Accepted: 09/09/2022] [Indexed: 11/27/2022]
|
13
|
Hewa Nadugala B, Hantink R, Nebl T, White J, Pagel CN, Ranadheera C, Logan A, Raynes JK. The role of glycosylation in amyloid fibril formation of bovine κ-casein. Curr Res Food Sci 2023; 6:100433. [PMID: 36660302 PMCID: PMC9842538 DOI: 10.1016/j.crfs.2023.100433] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 12/08/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023] Open
Abstract
In order to explore the functions of glycosylation of κ-Casein (κ-CN) in bovine milk, unglycosylated (UG) and twice glycosylated (2G) forms of κ-CN B were purified by selective precipitation followed by anion exchange chromatography from κ-CN BB milk and tested for their amyloid fibril formation and morphology, oligomerisation states and protein structure. The diameter of self-assembled κ-CN B aggregates of both glyco-form were shown for the first time to be in the same 26.0-28.7 nm range for a 1 mg mL-1 solution. The presence of two bound glycans in the protein structure of 2G κ-CN B led to a greater increase in the maximum amyloid fibril formation rate with increasing protein concentration and a difference in both length (82.0 ± 29.9 vs 50.3 ± 13.7 nm) and width (8.6 ± 2.1 vs 13.9 ± 2.5 nm) for fibril morphology compared to UG κ-CN B. The present results suggest that amyloid fibril formation proceeds at a slow but steady rate via the self-assembly of dissociated, monomeric κ-CN B proteins at concentrations of 0.22-0.44 mg mL-1. However amyloid fibril formation proceeds more rapidly via the assembly of either aggregated κ-CN present in a micelle-like form or dissociated monomeric κ-CN, packed into reorganised formational structures above the critical micellar concentration to form fibrils of differing width. The degree of glycosylation has no effect on the polarity of the adjacent environment, nor non-covalent and disulphide interactions between protein molecules when in the native form. Yet glycosylation can influence protein folding patterns of κ-CN B leading to a reduced tryptophan intrinsic fluorescence intensity for 2G compared to UG κ-CN B. These results demonstrate that glycosylation plays an important role in the modulation of aggregation states of κ-CN and contributes to a better understanding of the role of glycosylation in the formation of amyloid fibrils from intrinsically disordered proteins.
Collapse
Affiliation(s)
- Barana Hewa Nadugala
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, VIC, 3052, Australia,CSIRO Agriculture and Food, Werribee Victoria, 3030, Australia
| | - Rick Hantink
- CSIRO Agriculture and Food, Werribee Victoria, 3030, Australia
| | - Tom Nebl
- Biology Group, Biomedical Manufacturing Program, CSIRO, Bayview Ave/Research Way, Clayton, VIC, 3168, Australia
| | - Jacinta White
- CSIRO Manufacturing, Bayview Avenue, Clayton, VIC, 3168, Australia
| | - Charles N. Pagel
- Melbourne Veterinary School, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, VIC, 3052, Australia
| | - C.S. Ranadheera
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, VIC, 3052, Australia,Corresponding author.
| | - Amy Logan
- CSIRO Agriculture and Food, Werribee Victoria, 3030, Australia,Corresponding author.
| | - Jared K. Raynes
- School of Chemical and Biomolecular Engineering, Faculty of Engineering, The University of Sydney, NSW, 2006, Australia
| |
Collapse
|
14
|
Ultrasound-Assisted Encapsulation of Anthraquinones Extracted from Aloe-Vera Plant into Casein Micelles. Gels 2022; 8:gels8090597. [PMID: 36135309 PMCID: PMC9498315 DOI: 10.3390/gels8090597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/23/2022] Open
Abstract
Aloe-vera extracted anthraquinones (aloin, aloe-emodin, rhein) possess a wide range of biological activities, have poor solubility and are sensitive to processing conditions. This work investigated the ultrasound-assisted encapsulation of these extracted anthraquinones (AQ) into casein micelles (CM). The particle size and zeta potential of casein micelles loaded with aloin (CMA), aloe-emodin (CMAE), rhein (CMR) and anthraquinone powder (CMAQ) ranged between 171–179 nm and −23 to −17 mV. The AQ powder had the maximum encapsulation efficiency (EE%) (aloin 99%, aloe-emodin 98% and rhein 100%) and encapsulation yield, while the whole leaf Aloe vera gel (WLAG) had the least encapsulation efficiency. Spray-dried powder (SDP) and freeze-dried powder (FDP) of Aloe vera showed a significant increase in size and zeta potential related to superficial coating instead of encapsulation. The significant variability in size, zeta potential and EE% were related to anthraquinone type, its binding affinity, and its ratio to CM. FTIR spectra confirmed that the structure of the casein micelle remained unchanged with the binding of anthraquinones except in casein micelles loaded with whole-leaf aloe vera gel (CMWLAG), where the structure was deformed. Based on our findings, Aloe vera extracted anthraquinones powder (AQ) possessed the best encapsulation efficiency within casein micelles without affecting its structure. Overall, this study provides new insights into developing new product formulations through better utilization of exceptional properties of casein micelles.
Collapse
|
15
|
Qin A, Li X, Yang F, Yang J, Li H, Li H, Yu J. Extensively hydrolysed sodium caseinate. Part I: selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
16
|
|
17
|
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]
|
18
|
Abstract
Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader application of these techniques to assess structure formation during processing and structural changes during storage. Microscopy can be used to benchmark processes, optimize process variables, and identify critical control points for process control. Microscopy can also assist the reverse engineering of desired product properties and help troubleshoot production problems to improve cheese quality. This approach can be extended using quantitative analysis, which enables further comparisons between structural features and functional measures used within industry, such as cheese meltability, shreddability, and stretchability, potentially allowing prediction and control of these properties. This review covers advances in the analysis of cheese microstructure, including new techniques, and outlines how these can be applied to understand and improve cheese manufacture.
Collapse
Affiliation(s)
- Lydia Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Xu Li
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia;
| | - Adabelle Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Sally L Gras
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| |
Collapse
|
19
|
Quantitative multivalent binding model of the structure, size distribution and composition of the casein micelles of cow milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105292] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
20
|
Krentz A, García-Cano I, Ortega-Anaya J, Jiménez-Flores R. Use of casein micelles to improve the solubility of hydrophobic pea proteins in aqueous solutions via low-temperature homogenization. J Dairy Sci 2021; 105:22-31. [PMID: 34656351 DOI: 10.3168/jds.2021-20902] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Accepted: 08/30/2021] [Indexed: 01/02/2023]
Abstract
The dairy industry struggles to maintain consumer attention in the midst of declining fluid milk sales. Current trends create an opportunity to incorporate plant-based proteins with milk to produce a high-protein, multisourced, functional food product. Plant-based proteins, such as those in peas, can be challenging to use in food systems because of their low solubility and undesirable off-flavors. Casein micelles have unique structural properties that allow for interactions with small ions and larger macromolecules that aid in their noteworthy ability as a nanovehicle for hydrophobic compounds. The objective of this study was to use the inherent structure of the casein micelle along with common dairy processing equipment to create a stable colloidal dispersion of casein micelles with pea protein to improve its solubility in aqueous solutions. We created 3 blends with varying ratios of casein-to-pea protein (90:10, 80:20, 50:50). We subjected the mixtures to 3 cycles of homogenization using a bench-top GEA 2-stage homogenizer at 27,580 kPa maintained at 4°C, followed by pasteurization at 63°C for 30 min. The resulting blends were homogeneous liquids with increased stability due to the lack of protein precipitation. Further protein analysis by HPLC and AA sequencing revealed that vicilin, an insoluble storage protein, was the main pea protein incorporated within the casein micelle structure. These results supported our hypothesis that low-temperature homogenization can successfully be used to create a colloidal dispersion with increased stability, in which insoluble plant-based proteins may be incorporated with casein micelles in an aqueous solution. Additionally, 3-dimensional microscope images of the blends indicated a noticeable difference between the surface roughness upon addition of pea protein to the casein micelle matrix. This research highlights a promising application for other plant-based proteins to be used within the dairy industry to help drive future product innovation while also meeting current processing conditions and consumer demands.
Collapse
Affiliation(s)
- Abigail Krentz
- Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, Columbus 43210
| | - Israel García-Cano
- Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, Columbus 43210
| | - Joana Ortega-Anaya
- Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, Columbus 43210
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, Columbus 43210.
| |
Collapse
|
21
|
Krishna TC, Najda A, Bains A, Tosif MM, Papliński R, Kapłan M, Chawla P. Influence of Ultra-Heat Treatment on Properties of Milk Proteins. Polymers (Basel) 2021; 13:polym13183164. [PMID: 34578063 PMCID: PMC8468757 DOI: 10.3390/polym13183164] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/07/2021] [Accepted: 09/16/2021] [Indexed: 11/16/2022] Open
Abstract
Milk can be considered one of the primary sources of nutrients for the mammalian neonate. Therefore, milk and milk-based products, such as infant formula, whey protein isolate, different varieties of cheese, and others are prepared to meet the nutritional requirements of the consumer. Due to its significant nutritional components and perishable nature, a variety of pathogenic microorganisms can grow and multiply quickly in milk. Therefore, various heat treatments can be employed for the improvement of the shelf life of milk. In comparison to pasteurized milk, due to excessive and severe heating, UHT milk has a more cooked flavor. During storage, changes in the physicochemical properties of milk can lead to off-flavors, undesirable browning, separation of fat, sediment formation, or gelation during the subsequent storage. Several important factors such as processing parameters, time-temperature abuse (storage condition), and packaging type also influence the quality characteristics and consumer acceptance of the milk; however, the influence of heat treatments on milk protein is inconstant. The major protein modifications that occur during UHT treatment are denaturation and aggregation of the protein, and chemical modifications of its amino acids. These UHT-induced protein alterations can change digestibility and the overall biological influence of the intake of these proteins. Therefore, this review is focused on the influence of UHT on the physicochemical and structural attributes of milk proteins during storage. There are many indications of milk proteins present in the UHT milk, and milk products are altered during processing and storage.
Collapse
Affiliation(s)
| | - Agnieszka Najda
- Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland;
- Correspondence: (A.N.); (P.C.)
| | - Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar, Punjab 144020, India;
| | - Mansuri M. Tosif
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India; (T.C.K.); (M.M.T.)
| | - Rafał Papliński
- Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland;
| | - Magdalena Kapłan
- Department of Pomology, Nursery, and Enology, University of Life Sciences in Lublin, 20-033 Lublin, Poland;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India; (T.C.K.); (M.M.T.)
- Correspondence: (A.N.); (P.C.)
| |
Collapse
|
22
|
Dunn M, Barbano DM, Drake M. Viscosity changes and gel formation during storage of liquid micellar casein concentrates. J Dairy Sci 2021; 104:12263-12273. [PMID: 34531054 DOI: 10.3168/jds.2021-20658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Accepted: 07/17/2021] [Indexed: 11/19/2022]
Abstract
Our objective was to determine the effects of temperature and protein concentration on viscosity increase and gelation of liquid micellar casein concentrate (MCC) at protein concentrations from 6 to 20% during refrigerated storage. Skim milk (~350 kg) was pasteurized (72°C for 16 s) and filtered through a ceramic microfiltration system to make MCC and replicated 3 times. The liquid MCC was immediately concentrated via a plate ultrafiltration system to 18% protein (wt/wt). The MCC was then diluted to various protein concentrations (6-18%, wt/wt). The highest protein concentrations of MCC formed gels almost immediately on cooling to 4°C, whereas lower concentrations of MCC were viscous liquids. Apparent viscosity (AV) determination using a rotational viscometer, gel strength using a compression test, and protein analysis of supernatants from ultracentrifugation by the Kjeldahl method were performed. The AV data were collected from MCC (6.54, 8.75, 10.66, and 13.21% protein) at 4, 20, and 37°C, and compression force test data were collected for MCC (15.6, 17.9, and 20.3% protein) over a period of 2-wk storage at 4°C. The maximum compressive load was compared at each time point to determine the changes in gel strength over time. Supernatants from MCC of 6.96 and 11.61% protein were collected after ultracentrifugation (100,605 × g for 2 h at 4, 20, and 37°C) and the nitrogen distributions (total, noncasein, casein, and nonprotein nitrogen) were determined. The protein and casein as a percent of true protein concentration in the liquid phase around casein micelles in MCC increased with increasing total MCC protein concentration and with decreasing temperature. Casein as a percent of true protein at 4°C in the liquid phase around casein micelles increased from about 16% for skim milk to about 78% for an MCC containing 11.6% protein. This increase was larger than expected, and this may promote increased viscosity. The AV of MCC solutions in the range of 6 to 13% casein increased with increasing casein concentration and decreasing temperature. We observed a temperature by protein concentration interaction, with AV increasing more rapidly with decreasing temperature at high protein concentration. The increase in AV with decreasing temperature may be due to the increase in protein concentration in the aqueous phase around the casein micelles. The MCC containing about 16 and 18% casein gelled upon cooling to form a gel that was likely a particle jamming gel. These gels increased in strength over 10 d of storage at 4°C, likely due either to the migration of casein (CN) out of the micelles and interaction of the nonmicellar CN to form a network that further strengthened the random loose jamming gel structure or to a gradual increase in voluminosity of the casein micelles during storage at 4°C.
Collapse
Affiliation(s)
- Marshall Dunn
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - David M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| |
Collapse
|
23
|
Wu J, Chen S, Wang T, Li H, Sedaghat Doost A, Van Damme EJ, De Meulenaer B, Van der Meeren P. Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106757] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
24
|
Sadiq U, Gill H, Chandrapala J. Casein Micelles as an Emerging Delivery System for Bioactive Food Components. Foods 2021; 10:foods10081965. [PMID: 34441743 PMCID: PMC8392355 DOI: 10.3390/foods10081965] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/18/2021] [Accepted: 08/20/2021] [Indexed: 12/18/2022] Open
Abstract
Bioactive food components have potential health benefits but are highly susceptible for degradation under adverse conditions such as light, pH, temperature and oxygen. Furthermore, they are known to have poor solubilities, low stabilities and low bioavailabilities in the gastrointestinal tract. Hence, technologies that can retain, protect and enable their targeted delivery are significant to the food industry. Amongst these, microencapsulation of bioactives has emerged as a promising technology. The present review evaluates the potential use of casein micelles (CMs) as a bioactive delivery system. The review discusses in depth how physicochemical and techno-functional properties of CMs can be modified by secondary processing parameters in making them a choice for the delivery of food bioactives in functional foods. CMs are an assembly of four types of caseins, (αs1, αs2, β and κ casein) with calcium phosphate. They possess hydrophobic and hydrophilic properties that make them ideal for encapsulation of food bioactives. In addition, CMs have a self-assembling nature to incorporate bioactives, remarkable surface activity to stabilise emulsions and the ability to bind hydrophobic components when heated. Moreover, CMs can act as natural hydrogels to encapsulate minerals, bind with polymers to form nano capsules and possess pH swelling behaviour for targeted and controlled release of bioactives in the GI tract. Although numerous novel advancements of employing CMs as an effective delivery have been reported in recent years, more comprehensive studies are required to increase the understanding of how variation in structural properties of CMs be utilised to deliver bioactives with different physical, chemical and structural properties.
Collapse
|
25
|
Christiansen MV, Smith GN, Brok ES, Schmiele M, Ahrné L. The relationship between ultra-small-angle X-ray scattering and viscosity measurements of casein micelles in skim milk concentrates. Food Res Int 2021; 147:110451. [PMID: 34399453 DOI: 10.1016/j.foodres.2021.110451] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 04/26/2021] [Accepted: 05/21/2021] [Indexed: 11/16/2022]
Abstract
Skim milk concentrates have important applications in the dairy industry, often as intermediate ingredients. Concentration of skim milk by reverse osmosis membrane filtration induces water removal, which reduces the free volume between the colloidal components, in particular the casein micelles. Thermal treatment before or after concentration impacts the morphology of casein micelles. These changes affect the flow behavior and viscosity, but the consequences for supermicellar structure have not been elucidated. In the present study, skim milk concentrates with different total solid contents from 8.7% (control) up to 22.8% (w/w), prepared by reverse osmosis membrane filtration of non-heated and pasteurized skim milk, were heat treated at 75 °C for 18 s, and compared with non-heated concentrates. The structure of the concentrates was studied using Ultra Small Angle X-ray Scattering (USAXS), and the viscosity of concentrates was measured. The USAXS intensity I(q) was fitted at small and intermediate q-regions (0.0005 < q < 0.003 Å-1 and 0.0035 < q < 0.03 Å-1, respectively) with a power law. The value of the power law exponent was used to assess the heat- and concentration-induced aggregation of the milk solids and correlate it with the apparent viscosity. The results showed that increased viscosity of skim milk concentrates, due to water removal and heat-load, can be explained by increased aggregation of the casein micelles into elongated aggregates and increased smoothening of the casein micelle surface.
Collapse
Affiliation(s)
- Morten V Christiansen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Gregory N Smith
- ISIS Neutron Muon Source, Science and Technology Facilities Council, Rutherford Appleton Laboratory, Didcot OX11 0QX, United Kingdom
| | - Erik S Brok
- Niels Bohr Institute, University of Copenhagen, Universitetsparken 5, 2100 København Ø, Denmark
| | - Martin Schmiele
- Niels Bohr Institute, University of Copenhagen, Universitetsparken 5, 2100 København Ø, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| |
Collapse
|
26
|
Yang S, Tyler AII, Ahrné L, Kirkensgaard JJK. Skimmed milk structural dynamics during high hydrostatic pressure processing from in situ SAXS. Food Res Int 2021; 147:110527. [PMID: 34399505 DOI: 10.1016/j.foodres.2021.110527] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 05/27/2021] [Accepted: 06/11/2021] [Indexed: 10/21/2022]
Abstract
Understanding the changes in milk at a nanostructural level during high-pressure (HP) treatment can provide new insights to improve the safety and functionality of dairy products. In this study, modifications of milk nanostructure during HP were studied in situ by small-angle X-ray scattering (SAXS). Skimmed milk was pressurized to 200 or 400 MPa at 25, 40 or 60 °C and held for 5 or 10 min, and the effect of single- and double-HP treatment was also investigated. In most cases, the SAXS patterns of skimmed milk are well fitted with a three-population model: a low-q micellar feature reflecting the overall micelle size (~0.002 Å-1), a small casein cluster contribution at intermediate-q (around 0.01 Å-1) and a high-q (0.08-0.1 Å-1) population of milk protein inhomogeneities. However, at 60 °C a scattering feature of colloidal calcium phosphate (CCP) which is normally only seen with neutron scattering, was observed at 0.035 Å-1. By varying the pressure, temperature, holding and depressurization times, as well as performing cycled pressure treatment, we followed the dynamic structural changes in the skimmed milk protein structure at different length scales, which depending on the processing conditions, were irreversible or reversible within the timescales investigated. Pressure and temperature of the HP process have major effects, not only on size of casein micelles, but also on "protein inhomogeneities" within their internal structure. Under HP, increasing processing time at 200 MPa induced re-association of the micelles, however, the changes in the internal structure were more pressure-dependent than time dependent.
Collapse
Affiliation(s)
- Shuailing Yang
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
| | - Arwen I I Tyler
- School of Food Science and Nutrition, University of Leeds, LS2 9JT Leeds, United Kingdom
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark.
| | - Jacob J K Kirkensgaard
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; Niels Bohr Institute, University of Copenhagen, DK-2100 København Ø, Denmark.
| |
Collapse
|
27
|
Das A, Joardar M, Chowdhury NR, De A, Mridha D, Roychowdhury T. Arsenic toxicity in livestock growing in arsenic endemic and control sites of West Bengal: risk for human and environment. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2021; 43:3005-3025. [PMID: 33492570 DOI: 10.1007/s10653-021-00808-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Accepted: 01/07/2021] [Indexed: 06/12/2023]
Abstract
The present study aims to estimate geochemical arsenic toxicity in the domestic livestock and possible risk for human and environment caused by them. Daily dietary arsenic intake of an exposed adult cow or bull is nearly 4.56 times higher than control populace and about 3.65 times higher than exposed goats. Arsenic toxicity is well exhibited in all the biomarkers through different statistical interpretations. Arsenic bioconcentration is faster through water compared to paddy straw and mostly manifested in faeces and tail hair in cattle. Cow dung and tail hair are the most pronounced pathways of arsenic biotransformation into environment. A considerable amount of arsenic has been observed in animal proteins such as cow milk, boiled egg yolk, albumen, liver and meat from the exposed livestock. Cow milk arsenic is mostly accumulated in casein (83%) due to the presence of phosphoserine units. SAMOE-risk thermometer, calculated for the most regularly consumed foodstuffs in the area, shows the human health risk in a distinct order: drinking water > rice grain > cow milk > chicken > egg > mutton ranging from class 5 to 1. USEPA health risk assessment model reveals more risk in adults than in children, subsisting severe cancer risk from the foodstuffs where the edible animal proteins cannot be ignored. Therefore, the domestic livestock should be urgently treated with surface water, while provision of both arsenic-free drinking water and nutritional supplements is mandatory for the affected human population to overcome the severe arsenic crisis situation.
Collapse
Affiliation(s)
- Antara Das
- School of Environmental Studies, Jadavpur University, Kolkata, 700070, India
| | - Madhurima Joardar
- School of Environmental Studies, Jadavpur University, Kolkata, 700070, India
| | | | - Ayan De
- School of Environmental Studies, Jadavpur University, Kolkata, 700070, India
| | - Deepanjan Mridha
- School of Environmental Studies, Jadavpur University, Kolkata, 700070, India
| | - Tarit Roychowdhury
- School of Environmental Studies, Jadavpur University, Kolkata, 700070, India.
| |
Collapse
|
28
|
Hammam ARA, Martínez-Monteagudo SI, Metzger LE. Progress in micellar casein concentrate: Production and applications. Compr Rev Food Sci Food Saf 2021; 20:4426-4449. [PMID: 34288367 DOI: 10.1111/1541-4337.12795] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 05/12/2021] [Accepted: 06/06/2021] [Indexed: 01/11/2023]
Abstract
Micellar casein concentrate (MCC) is a novel ingredient with high casein content. Over the past decade, MCC has emerged as one of the most promising dairy ingredients having applications in beverages, yogurt, cheese, and process cheese products. Industrially, MCC is manufactured by microfiltration (MF) of skim milk and is commercially available as a liquid, concentrated, or dried containing ≥9, ≥22, and ≥80% total protein, respectively. As an ingredient, MCC not only imparts a bland flavor but also offers unique functionalities such as foaming, emulsifying, wetting, dispersibility, heat stability, and water-binding ability. The high protein content of MCC represents a valuable source of fortification in a number of food formulations. For the last 20 years, MCC is utilized in many applications due to the unique physiochemical and functional characteristics. It also has promising applications to eliminate the cost of drying by producing concentrated MCC. This work aims at providing a succinct overview of the historical progress of the MCC, a review on the manufacturing methods, a discussion of MCC properties, varieties, and applications.
Collapse
Affiliation(s)
- Ahmed R A Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota.,Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Sergio I Martínez-Monteagudo
- Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico.,Department of Chemical & Materials Engineering, New Mexico State University, Las Cruces, New Mexico
| | - Lloyd E Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota
| |
Collapse
|
29
|
USANS and SANS investigations on the coagulation of commercial bovine milk: Microstructures induced by calf and fungal rennet. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
30
|
Ye A. Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106599] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
31
|
Tang CH. Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals. Adv Colloid Interface Sci 2021; 292:102432. [PMID: 33934002 DOI: 10.1016/j.cis.2021.102432] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/22/2021] [Accepted: 04/24/2021] [Indexed: 12/21/2022]
Abstract
Nanoencapsulation of hydrophobic nutraceuticals with food ingredients has become one of topical research subjects in food science and pharmaceutical fields. To fabricate food protein-based nano-architectures as nanovehicles is one of effective strategies or approaches to improve water solubility, stability, bioavailability and bioactivities of poorly soluble or hydrophobic nutraceuticals. Milk proteins or their components exhibit a great potential to assemble or co-assemble with other components into a variety of nano-architectures (e.g., nano-micelles, nanocomplexes, nanogels, or nanoparticles) as potential nanovehicles for encapsulation and delivery of nutraceuticals. This article provides a comprehensive review about the state-of-art knowledge in utilizing milk proteins to assemble or co-assemble into a variety of nano-architectures as promising encapsulation and delivery nano-systems for hydrophobic nutraceuticals. First, a brief summary about composition, structure and physicochemical properties of milk proteins, especially caseins (or casein micelles) and whey proteins, is presented. Then, the disassembly and reassembly behavior of caseins or whey proteins into nano-architectures is critically reviewed. For caseins, casein micelles can be dissociated and further re-associated into novel micelles, through pH- or high hydrostatic pressure-mediated disassembly and reassembly strategy, or can be directly formed from caseinates through a reassembly process. In contrast, the assembly of whey protein into nano-architectures usually needs a structural unfolding and subsequent aggregation process, which can be induced by heating, enzymatic hydrolysis, high hydrostatic pressure and ethanol treatments. Third, the co-assembly of milk proteins with other components into nano-architectures is also summarized. Last, the potential and effectiveness of assembled milk protein nano-architectures, including reassembled casein micelles, thermally induced whey protein nano-aggregates, α-lactalbumin nanotubes or nanospheres, co-assembled milk protein-polysaccharide nanocomplexes or nanoparticles, as nanovehicles for nutraceuticals (especially those hydrophobic) are comprehensively reviewed. Due to the fact that milk proteins are an important part of diets for human nutrition and health, the review is of crucial importance not only for the development of novel milk protein-based functional foods enriched with hydrophobic nutraceuticals, but also for providing the newest knowledge in the utilization of food protein assembly behavior in the nanoencapsulation of nutraceuticals.
Collapse
|
32
|
Holt C. A quantitative calcium phosphate nanocluster model of the casein micelle: the average size, size distribution and surface properties. EUROPEAN BIOPHYSICS JOURNAL: EBJ 2021; 50:847-866. [PMID: 33866398 DOI: 10.1007/s00249-021-01533-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/22/2021] [Accepted: 03/28/2021] [Indexed: 10/21/2022]
Abstract
Caseins (αS1, αS2, β and κ) are the main protein fraction of bovine milk. Together with nanoclusters of amorphous calcium phosphate (CaP) and divalent cations, they combine to form a polydisperse distribution of particles called casein micelles. A casein micelle model is proposed which is consistent with the way in which intrinsically disordered proteins interact through predominantly polar, short, linear, motifs. Using the model, an expression is derived for the size distribution of casein micelles formed when caseins bind to the CaP nanoclusters and the complexes further associate with each other and the remaining mixture of free caseins. The result is a refined coat-core model in which the core is formed mainly by the nanocluster complexes and the coat is formed exclusively by the free caseins. Example calculations of the size distribution and surface composition of an average bovine milk are compared with experiment. The average size, size distribution and surface composition of the micelles is shown to depend on the affinity of the nanocluster complexes for each other in competition with their affinity for free caseins, and on the concentrations of free caseins, calcium ions and other salts in the continuous phase.
Collapse
Affiliation(s)
- Carl Holt
- Institute of Molecular, Cell and Systems Biology, University of Glasgow, Glasgow, G12 8QQ, UK.
| |
Collapse
|
33
|
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]
|
34
|
Castelletto V, Seitsonen J, Ruokolainen J, Hamley IW. Alpha helical surfactant-like peptides self-assemble into pH-dependent nanostructures. SOFT MATTER 2021; 17:3096-3104. [PMID: 33598669 DOI: 10.1039/d0sm02095h] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
A designed surfactant-like peptide is shown, using a combination of cryogenic-transmission electron microscopy and small-angle X-ray scattering, to have remarkable pH-dependent self-assembly properties. Peptide Arg3-Leu12 (R3L12) forms a network of peptide nanotubes at pH 9 and below. These are associated with α-helical conformation in a "cross-α" nanotube structure, in which peptide dimers lie perpendicular to the nanotube axis, with arginine coated inner and outer nanotube walls. In contrast, this peptide forms decorated vesicular aggregates at higher pH values, close to the pKa of the arginine residues. These structures are associated with a loss of α-helical order as detected through X-ray scattering, circular dichroism and FTIR spectroscopy, the latter technique also revealing a loss of ordering of leucine side chains. This suggests a proposed model for the decorated or patchy vesicular structures that comprises disordered peptide as the matrix of the membrane, with small domains of ordered peptide dimers forming the minority domains. We ascribe this to a lipid-raft like phase separation process, due to conformational disordering of the leucine hydrophobic chains. The observation of the self-assembly of a simple surfactant-like peptide into these types of nanostructure is remarkable, and peptide R3L12 shows unique pH-dependent morphological and conformational behaviour, with the potential for a range of future applications.
Collapse
|
35
|
Morozumi M, Izumi H, Shimizu T, Takeda Y. Comparison of isolation methods using commercially available kits for obtaining extracellular vesicles from cow milk. J Dairy Sci 2021; 104:6463-6471. [PMID: 33714584 DOI: 10.3168/jds.2020-19849] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 01/22/2021] [Indexed: 12/12/2022]
Abstract
Extracellular vesicles (EV) are important for delivering biologically active substances to facilitate cell-to-cell communication. Milk-derived EV are widely known because of their potential for immune enhancement. However, procedures for isolating milk-derived EV have not been fully established. To obtain pure milk-derived EV and accurately reveal their function, such procedures must be established. The aim of the present study was to compare methods using commercially available kits for isolating milk-derived EV. Initially, we investigated procedures to remove casein, which is the major obstacle in determining milk-derived EV purity. We separated whey using centrifugation only, acetic acid precipitation, and EDTA precipitation. Then, we isolated milk-derived EV by ultracentrifugation, membrane affinity column, size exclusion chromatography (SEC), polymer-based isolation, or phosphatidylserine-affinity isolation. Using EV count per milligram of protein, which is a good indicator of purity, we determined that acetic acid precipitation was the best method for removing casein. Using nanoparticle tracking analysis, protein quantity analysis, and RNA quantity analysis, we comprehensively compared each isolation method for its purity and yield. We found that SEC-based qEV column (Izon Science) could collect purer milk-derived EV at higher quantities. Thus, a combination of acetic acid precipitation and qEV can effectively isolate high amounts of pure extracellular vesicles from bovine milk.
Collapse
Affiliation(s)
- Mai Morozumi
- Wellness and Nutrition Science Institute, Morinaga Milk Industry Co. Ltd., 1-83, 5-Chome, Higashihara, Zama-City, Kanagawa Prefecture 252-8583, Japan.
| | - Hirohisa Izumi
- Wellness and Nutrition Science Institute, Morinaga Milk Industry Co. Ltd., 1-83, 5-Chome, Higashihara, Zama-City, Kanagawa Prefecture 252-8583, Japan
| | - Takashi Shimizu
- Wellness and Nutrition Science Institute, Morinaga Milk Industry Co. Ltd., 1-83, 5-Chome, Higashihara, Zama-City, Kanagawa Prefecture 252-8583, Japan
| | - Yasuhiro Takeda
- Wellness and Nutrition Science Institute, Morinaga Milk Industry Co. Ltd., 1-83, 5-Chome, Higashihara, Zama-City, Kanagawa Prefecture 252-8583, Japan
| |
Collapse
|
36
|
Wang L, Moraru CI. High-pressure structuring of milk protein concentrate: Effect of pH and calcium. J Dairy Sci 2021; 104:4074-4083. [PMID: 33663855 DOI: 10.3168/jds.2020-19483] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Accepted: 11/01/2020] [Indexed: 11/19/2022]
Abstract
In this study, we investigated the effect of pH and calcium on the structural properties of gels created by high-pressure processing (HPP, 600 MPa, 5°C, 3 min) of milk protein concentrate (MPC, 12.5% protein). The pH level of the MPC was varied between 6.6 and 5.1 by adding glucono-δ-lactone (GDL), and the calcium content was varied from 24 to 36 mg of Ca/g of protein by adding calcium chloride. The rheological properties and microstructure of the pressure-treated MPC were assessed. The pressurization treatments and analytical testing were conducted in triplicate. Data were analyzed statistically using one-way ANOVA with Tukey's honestly significant difference post hoc tests. A pressurization time of 3 min was sufficient to induce gel formation in MPC at pH 6.6, so it was used throughout the study. Adjusting either pH or calcium affected the structure of the HPP-created milk protein gels, likely by influencing electrostatic interactions and shifting the calcium-phosphate balance. Gels were formed after pressurization of MPC at pH above 5.3, and increasing the pH from 5.3 to 6.6 resulted in stronger gels with higher values of elastic moduli (G'). At neutral pH (6.6), adding calcium to MPC further increased G'. Scanning electron microscopy showed that reducing pH or adding calcium resulted in more porous, aggregated microstructures. These findings demonstrate the potential of HPP to create a variety of structures using MPC, facilitating a new pathway from dairy protein ingredients to novel, gel-based, high-protein foods, such as puddings or on-the-go protein bars.
Collapse
Affiliation(s)
- Linran Wang
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853
| | - Carmen I Moraru
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853.
| |
Collapse
|
37
|
Tang CH. Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106344] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
38
|
Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106103] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
39
|
Tarapata J, Smoczyński M, Maciejczyk M, Zulewska J. Effect of calcium chloride addition on properties of acid-rennet gels. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104707] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
40
|
Li N, Zhong Q. Casein core-polysaccharide shell nanocomplexes stable at pH 4.5 enabled by chelating and complexation properties of dextran sulfate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105723] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
41
|
Vorob'ev M, Sinitsyna O. Degradation and assembly of β-casein micelles during proteolysis by trypsin. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104652] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
42
|
Lazzaro F, Bouchoux A, Raynes J, Williams R, Ong L, Hanssen E, Lechevalier V, Pezennec S, Cho HJ, Logan A, Gras S, Gaucheron F. Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105414] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
43
|
Stable casein micelle dispersions at pH 4.5 enabled by propylene glycol alginate following a pH-cycle treatment. Carbohydr Polym 2020; 233:115834. [DOI: 10.1016/j.carbpol.2020.115834] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 12/19/2019] [Accepted: 01/04/2020] [Indexed: 01/30/2023]
|
44
|
|
45
|
Peyronel F, Marangoni AG, Pink DA. Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products. Food Res Int 2019; 129:108846. [PMID: 32036933 DOI: 10.1016/j.foodres.2019.108846] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 11/15/2019] [Accepted: 11/18/2019] [Indexed: 11/26/2022]
Abstract
Cows' milk is a commodity used worldwide to make many dairy products. We have used the ultra small angle X-ray scattering (USAXS) technique to reveal the fat globule and casein micelle structures of some dairy products. USAXS covers the q-range 5 × 10-4 Å-1 < q < 10-1 Å-1, thereby allowing the study of micron-scale structures present in those dairy products. We measured the USAXS intensity, Iq, as a function of the scattering vector magnitude, q, for samples of skim milk, non-homogenized whole milk, homogenized whole milk, half and half and heavy cream, at two temperatures, 7 °C and 45 °C. The data collected from the scattering experiments were fitted using the Unified fit model run under the IRENA software from the Advanced Photon Source, Argonne National Laboratory (Illinois, USA). The fittings were carried out when the data were plotted as log[I(q)] vs log[q]. We observed a combination of linear regions (LRs) and knees. Two parameters of interest were obtained from the fittings, a radius of gyration, Rg, and a Porod exponent, P. Unified fit allowed us to fit up to four structural levels. One of the knees was centered at q ≈ 8 × 10-3 Å-1 for all samples measured at 7 °C, but vanished at 45 °C. Two LRs were identified as being either due to casein micelles (CMs) or to fat globules (FGs). The porod exponent obtained from these LRs allowed us to describe the surface morphology of CMs and FGs. Two of the Rg values gave a rough estimate of the FGs and CMs sizes. FGs were identified for samples of homogenized whole milk, half and half and heavy cream in the q-region 2 × 10-4 < q < 8 × 10-4 Å-1. We found that, in the absence of chymosin, or changes in pH, CaCl2 concentration or temperature changes, skim milk and non-homogenized whole milk displayed a Porod exponent that indicated a behavior characteristic of aggregation. Using computer simulations, we found that, seemingly, bovine CMs spontaneously formed approximately 1-dimensional aggregates possibly analogous to swollen randomly branched polymers.
Collapse
Affiliation(s)
| | | | - David A Pink
- Physics Department, St. Francis Xavier University, Antigonish, NS, Canada; Food Science Department, University of Guelph, Guelph, ON, Canada
| |
Collapse
|
46
|
|
47
|
Li Q, Zhao Z. Acid and rennet-induced coagulation behavior of casein micelles with modified structure. Food Chem 2019; 291:231-238. [PMID: 31006464 DOI: 10.1016/j.foodchem.2019.04.028] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/02/2019] [Accepted: 04/06/2019] [Indexed: 01/20/2023]
Affiliation(s)
- Quanyang Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| |
Collapse
|
48
|
Le Floch-Fouéré C, Lanotte L, Jeantet R, Pauchard L. The solute mechanical properties impact on the drying of dairy and model colloidal systems. SOFT MATTER 2019; 15:6190-6199. [PMID: 31328216 DOI: 10.1039/c9sm00373h] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The evaporation of colloidal solutions is frequently observed in nature and in everyday life. The investigation of the mechanisms taking place during the desiccation of biological fluids is currently a scientific challenge with potential biomedical and industrial applications. In the last few decades, seminal works have been performed mostly on dried droplets of saliva, urine and plasma. However, the full understanding of the drying process in biocolloids is far from being achieved and, notably, the impact of solute properties on the morphological characteristics of the evaporating droplets, such as colloid segregation, skin formation and crack pattern development, is still to be elucidated. For this purpose, the use of model colloidal solutions, whose rheological behavior is more easily deducible, could represent a significant boost. In this work, we compare the drying of droplets of whey proteins and casein micelles, the two main milk protein classes, to that of dispersions of silica particles and polymer-coated silica particles, respectively. The mechanical behavior of such biological colloids and model silica dispersions was investigated through the analysis of crack formation, and the measurements of their mechanical properties using indentation testing. The study reveals numerous analogies between dairy and the corresponding model systems, thus confirming the latter as a plausible powerful tool to highlight the signature of the matter at the molecular scale during the drying process.
Collapse
Affiliation(s)
| | - Luca Lanotte
- Laboratoire STLO, UMR1253, INRA, Agrocampus Ouest, F-35000 Rennes, France.
| | - Romain Jeantet
- Laboratoire STLO, UMR1253, INRA, Agrocampus Ouest, F-35000 Rennes, France.
| | - Ludovic Pauchard
- Laboratoire FAST, Univ. Paris-Sud, CNRS, Université Paris-Saclay, F-91405 Orsay, France
| |
Collapse
|
49
|
Santra M, Luthra-Guptasarma M. Assaying Collagenase Activity by Specific Labeling of Freshly Generated N-Termini with Fluorescamine at Mildly Acidic pH. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09885-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
50
|
Rehan F, Ahemad N, Gupta M. Casein nanomicelle as an emerging biomaterial—A comprehensive review. Colloids Surf B Biointerfaces 2019; 179:280-292. [DOI: 10.1016/j.colsurfb.2019.03.051] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 02/22/2019] [Accepted: 03/24/2019] [Indexed: 12/15/2022]
|