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Guan B, Zhang Z, Chai Y, Amantai X, Chen X, Cao X, Yue X. N-glycosylation of milk proteins: A review spanning 2010–2022. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Arshad R, Meng Y, Qiu N, Geng F, Mine Y, Keast R, Zhu C. Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1165-1173. [PMID: 34329491 DOI: 10.1002/jsfa.11453] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 07/07/2021] [Accepted: 07/30/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Although the importance of phosphorylation in the function of proteins is known, investigation of the protein phosphorylation of duck egg yolk (DEY) is still very limited. This study aimed to conduct a detailed phosphoproteomic study of DEY using immobilized metal affinity chromatography and ultra-high liquid chromatography tandem mass spectrometry. RESULTS A total of 253 phosphorylation sites assigned to 66 phosphoproteins were identified in DEY, of which VTG-1, VTG-2, and fibrinogen alpha chain were found to be the highly phosphorylated proteins in DEY. The biological functions of the identified phosphoproteins were illuminated through gene ontology analysis, which showed that they were mainly involved in binding, catalytic, immune response, and metabolic activity. S-X-E and S-X-S were found to be the most conserved serine motifs of phosphorylation in DEY. The comparison of DEY phosphoproteins with those of chicken egg yolk (CEY) revealed that differences mostly involved molecular functions and biological processes. The comparison also revealed a higher phosphorylation level in DEY proteins. CONCLUSION The higher phosphorylation level in DEY proteins than that in CEY proteins are supposed to help enhance duck growth performance and biological activities (e.g. antibacterial and antioxidant ability) for better adapting the humid environment the duck lived. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Rida Arshad
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
| | - Chunxia Zhu
- Center of Stomatology, Tongji Hospital of Tongji Medical College, Huazhong University of Science and Technology, Wuhan, P. R. China
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Zhao R, Fu W, Chen Y, Li B, Liu S, Li Y. Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels. Food Chem 2021; 366:130602. [PMID: 34314934 DOI: 10.1016/j.foodchem.2021.130602] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 06/30/2021] [Accepted: 07/12/2021] [Indexed: 11/27/2022]
Abstract
The effect of cinnamaldehyde (CA) on the structure and properties of whey protein isolate (WPI) was investigated. The resultant WPI/CA complex was used as stabilizer to form emulsions and emulsion gels, which were used for the delivery and protection of β-carotene. The particle size and hydrophobicity of WPI solution increased and then decreased with the addition of CA. Circular dichroism showed that CA mainly changed the secondary structure of WPI, with increasing β-fold content from 47.2% to 72.9%. The fluorescence spectra showed that both tryptophan and tyrosine in WPI were involved in the interaction with CA. WPI/CA complex as the stabilizer could form the stable emulsions and emulsion gels, which showed better protection effect on β-carotene, and helped enhance its bioaccessibility. The knowledge provides insights into the development of new multifunctional food ingredients and the enhancement of protein modification in food system.
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Affiliation(s)
- Runan Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Weiting Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China; School of Materials and Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China.
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Abstract
Whey represents the major by-product of cheese industry. One possibility to recycle the whey wastes is the use of their globular proteins as a polymer source for the production of biodegradable plastic materials. Whey protein (WP)-based films are usually obtained by protein heat treatment in the presence of glycerol (GLY) as plasticizer at pH 7, a method which would require commercially high costing process. In this work we explored the possibility of producing manageable whey-derived materials without any heat-treatment but under alkaline conditions. The reported results demonstrated that the casting at pH 12 of the unheated WP film forming solutions (FFSs), containing either 40% or 50% GLY, led to produce more resistant and flexible materials than the ones obtained at pH 7. Film opacity was observed significantly increased, being higher in the samples obtained at alkaline pH without WP heating and with higher GLY concentrations. Finally, moisture content decreased with the reduction of GLY content, both in heated and unheated WP-based films, whereas water uptake of the different films prepared at pH 12 did not significantly change.
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Kar SK, Jansman AJM, Benis N, Ramiro-Garcia J, Schokker D, Kruijt L, Stolte EH, Taverne-Thiele JJ, Smits MA, Wells JM. Dietary protein sources differentially affect microbiota, mTOR activity and transcription of mTOR signaling pathways in the small intestine. PLoS One 2017; 12:e0188282. [PMID: 29149221 PMCID: PMC5693410 DOI: 10.1371/journal.pone.0188282] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Accepted: 11/03/2017] [Indexed: 12/12/2022] Open
Abstract
Dietary protein sources can have profound effects on host-microbe interactions in the gut that are critically important for immune resilience. However more knowledge is needed to assess the impact of different protein sources on gut and animal health. Thirty-six wildtype male C57BL/6J mice of 35 d age (n = 6/group; mean ± SEM body weight 21.9 ± 0.25 g) were randomly assigned to groups fed for four weeks with semi synthetic diets prepared with one of the following protein sources containing (300 g/kg as fed basis): soybean meal (SBM), casein, partially delactosed whey powder, spray dried plasma protein, wheat gluten meal and yellow meal worm. At the end of the experiment, mice were sacrificed to collect ileal tissue to acquire gene expression data, and mammalian (mechanistic) target of rapamycin (mTOR) activity, ileal digesta to study changes in microbiota and serum to measure cytokines and chemokines. By genome-wide transcriptome analysis, we identified fourteen high level regulatory genes that are strongly affected in SBM-fed mice compared to the other experimental groups. They mostly related to the mTOR pathway. In addition, an increased (P < 0.05) concentration of granulocyte colony-stimulating factor was observed in serum of SBM-fed mice compared to other dietary groups. Moreover, by 16S rRNA sequencing, we observed that SBM-fed mice had higher (P < 0.05) abundances of Bacteroidales family S24-7, compared to the other dietary groups. We showed that measurements of genome-wide expression and microbiota composition in the mouse ileum reveal divergent responses to diets containing different protein sources, in particular for a diet based on SBM.
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Affiliation(s)
- Soumya K. Kar
- Host Microbe Interactomics Group, Wageningen University & Research, Wageningen, the Netherlands
- Animal Breeding and Genomics Centre, Wageningen University & Research, Wageningen, the Netherlands
- Wageningen Livestock Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Alfons J. M. Jansman
- Wageningen Livestock Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Nirupama Benis
- Host Microbe Interactomics Group, Wageningen University & Research, Wageningen, the Netherlands
- Animal Breeding and Genomics Centre, Wageningen University & Research, Wageningen, the Netherlands
- Wageningen Livestock Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Javier Ramiro-Garcia
- Laboratory of Microbiology, Wageningen University & Research, Wageningen, the Netherlands
- Top Institute Food and Nutrition, Wageningen, the Netherlands
- Laboratory of System and Synthetic Biology, Wageningen University & Research, Wageningen, the Netherlands
| | - Dirkjan Schokker
- Animal Breeding and Genomics Centre, Wageningen University & Research, Wageningen, the Netherlands
- Wageningen Livestock Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Leo Kruijt
- Animal Breeding and Genomics Centre, Wageningen University & Research, Wageningen, the Netherlands
- Wageningen Livestock Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Ellen H. Stolte
- Host Microbe Interactomics Group, Wageningen University & Research, Wageningen, the Netherlands
| | | | - Mari A. Smits
- Host Microbe Interactomics Group, Wageningen University & Research, Wageningen, the Netherlands
- Animal Breeding and Genomics Centre, Wageningen University & Research, Wageningen, the Netherlands
- Wageningen Livestock Research, Wageningen University & Research, Wageningen, the Netherlands
- Wageningen Bioveterinary Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Jerry M. Wells
- Host Microbe Interactomics Group, Wageningen University & Research, Wageningen, the Netherlands
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Banach J, Lin Z, Lamsal B. Enzymatic modification of milk protein concentrate and characterization of resulting functional properties. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.06.023] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ma H, Forssell P, Partanen R, Buchert J, Boer H. Charge modifications to improve the emulsifying properties of whey protein isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:13246-13253. [PMID: 22060038 DOI: 10.1021/jf203240e] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Whey protein isolate was modified by ethylene diamine in order to shift its isoelectric point to an alkaline pH. The extent of the modification was studied using SDS-PAGE and MALDI-TOF mass spectrometry. The modified whey proteins were used as an emulsifier to stabilize oil-in-water emulsions at acidic and neutral pH ranges, and their emulsifying properties were compared with that of the unmodified whey proteins and with the previously studied ethylene diamine modified sodium caseinate. The emulsifying activity of the modified whey proteins was similar to that of the unmodified ones, but the stability of an emulsion at pH 5 was significantly improved after the modification. Charge and coverage of droplet surface and the displacement of the interfacial proteins by surfactant Tween 20 were further studied as a function of pH. As compared with the unmodified whey proteins, the modified ones were proven to cover the interface more efficiently with extensive surface charge at pH 5, although the interfacial layer was less resistant to the surfactant displacement.
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Affiliation(s)
- Hairan Ma
- VTT Technical Research Centre of Finland, PO Box 1000, FI-02044 VTT, Finland
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Jahan-Mihan A, Luhovyy BL, El Khoury D, Anderson GH. Dietary proteins as determinants of metabolic and physiologic functions of the gastrointestinal tract. Nutrients 2011; 3:574-603. [PMID: 22254112 PMCID: PMC3257691 DOI: 10.3390/nu3050574] [Citation(s) in RCA: 130] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2011] [Revised: 04/29/2011] [Accepted: 05/09/2011] [Indexed: 02/07/2023] Open
Abstract
Dietary proteins elicit a wide range of nutritional and biological functions. Beyond their nutritional role as the source of amino acids for protein synthesis, they are instrumental in the regulation of food intake, glucose and lipid metabolism, blood pressure, bone metabolism and immune function. The interaction of dietary proteins and their products of digestion with the regulatory functions of the gastrointestinal (GI) tract plays a dominant role in determining the physiological properties of proteins. The site of interaction is widespread, from the oral cavity to the colon. The characteristics of proteins that influence their interaction with the GI tract in a source-dependent manner include their physico-chemical properties, their amino acid composition and sequence, their bioactive peptides, their digestion kinetics and also the non-protein bioactive components conjugated with them. Within the GI tract, these products affect several regulatory functions by interacting with receptors releasing hormones, affecting stomach emptying and GI transport and absorption, transmitting neural signals to the brain, and modifying the microflora. This review discusses the interaction of dietary proteins during digestion and absorption with the physiological and metabolic functions of the GI tract, and illustrates the importance of this interaction in the regulation of amino acid, glucose, lipid metabolism, and food intake.
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Affiliation(s)
- Alireza Jahan-Mihan
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.
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Augustin MA, Hemar Y. Nano- and micro-structured assemblies for encapsulation of food ingredients. Chem Soc Rev 2009; 38:902-12. [DOI: 10.1039/b801739p] [Citation(s) in RCA: 432] [Impact Index Per Article: 28.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Augustin MA, Udabage P. Influence of Processing on Functionality of Milk and Dairy Proteins. ADVANCES IN FOOD AND NUTRITION RESEARCH 2007; 53:1-38. [PMID: 17900495 DOI: 10.1016/s1043-4526(07)53001-9] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
The inherent physical functionality of dairy ingredients makes them useful in a range of food applications. These functionalities include their solubility, water binding, viscosity, gelation, heat stability, renneting, foaming, and emulsifying properties. The suitability of dairy ingredients for an application can be further tailored by altering the structure of the proteins using appropriate processes. The processes discussed include physical modification (heat treatment, acidification, addition of mineral slats, homogenization, and shear), enzymatic modification (renneting, hydrolysis, and transglutamination), and chemical modification (use of chemical agents and the Maillard reaction). Emerging food processes (high pressure and ultrasound) are also discussed. The challenges for using dairy ingredients for the delivery of nutrients and bioactive components, while maintaining physical functionality, are also highlighted. There is a need for continued research into the fundamental aspects of milk proteins and their responses to various stresses for further differentiation of milk products and for the delivery of ingredients with consistent quality for target applications.
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Affiliation(s)
- Mary Ann Augustin
- School of Chemistry, Monash University, Clayton, VIC 3800, Australia
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