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von Oesen T, Schrader K, Clawin-Rädecker I, Martin D, Treblin M, Hoffmann W, Bode K, Zink R, Rohn S, Fritsche J. Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5898-5911. [PMID: 38459945 DOI: 10.1021/acs.jafc.3c08731] [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: 03/11/2024]
Abstract
In view of potential future changes of German food legislation with regard to cheese product quality parameters, this study aimed to evaluate the quality of whey protein-enriched semihard cheese (WPEC). Model WPEC was produced in a pilot plant and on an industrial scale by adding defined amounts of high-heat (HH) milk to the cheese milk and comprehensively analyzed during cheese processing. The dry matter, total protein, pure protein, fat, and sodium chloride content of six-week ripened cheese samples were not significantly different (p < 0.05) when the technologically necessary heating of the curd was adapted to the amount of HH milk. However, the ripening, firmness, and melting behavior of WPEC was different compared to cheese without HH milk. During ripening, no formation of whey protein peptides was observed, but differences in the amount of some bitter peptides deriving from the casein fraction were found. Sensory data suggested a slightly more bitter taste perception by the panelists for the WPEC. Further technological adjustments are recommended to obtain marketable WPEC.
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Affiliation(s)
- Tobias von Oesen
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Ingrid Clawin-Rädecker
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Dierk Martin
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Mascha Treblin
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, Hamburg 20146, Germany
| | - Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Katja Bode
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, Bremen 28199, Germany
| | - Ralf Zink
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, Bremen 28199, Germany
| | - Sascha Rohn
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3 1, Gustav-Meyer-Allee 25, Berlin 13355, Germany
| | - Jan Fritsche
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
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Dewantier GR, Torley PJ, Blanch EW. Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics. Molecules 2023; 28:8051. [PMID: 38138541 PMCID: PMC10745544 DOI: 10.3390/molecules28248051] [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: 10/23/2023] [Revised: 12/03/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
Cheese is a nutritious dairy product and a valuable commodity. Internationally, cheddar cheese is produced and consumed in large quantities, and it is the main cheese variety that is exported from Australia. Despite its importance, the analytical methods to that are used to determine cheese quality rely on traditional approaches that require time, are invasive, and which involve potentially hazardous chemicals. In contrast, spectroscopic techniques can rapidly provide molecular information and are non-destructive, fast, and chemical-free methods. Combined with partner recognition methods (chemometrics), they can identify small changes in the composition or condition of cheeses. In this work, we combined FTIR and Raman spectroscopies with principal component analysis (PCA) to investigate the effects of aging in commercial cheddar cheeses. Changes in the amide I and II bands were the main spectral characteristics responsible for classifying commercial cheddar cheeses based on the ripening time and manufacturer using FTIR, and bands from lipids, including β'-polymorph of fat crystals, were more clearly determined through changes in the Raman spectra.
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Affiliation(s)
- Gerson R. Dewantier
- Applied Chemistry and Environmental Science, School of Science, Royal Melbourne Institute of Technology University, Melbourne, VIC 3001, Australia;
| | - Peter J. Torley
- Biosciences and Food Technology, School of Science, Royal Melbourne Institute of Technology University, Bundoora, VIC 3083, Australia;
| | - Ewan W. Blanch
- Applied Chemistry and Environmental Science, School of Science, Royal Melbourne Institute of Technology University, Melbourne, VIC 3001, Australia;
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la Gatta B, Rutigliano M, Spadaccino G, di Luccia A, Faccia M, De Franceschi A, Sinigaglia M, Sevi A, Albenzio M. Assessment of ‘freshness’ in bovine mozzarella cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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4
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Zeng J, Lin K, Zhang X, Zou J, Zhang L, Gong P, Zhao J, Han C, Liu Y, Yi H, Liu T. Insight into the molecular-level details of αs1 casein interactions with IgG: Combining with LC-MS/MS and molecular modelling techniques. Food Chem 2023; 399:133987. [DOI: 10.1016/j.foodchem.2022.133987] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 08/11/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022]
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5
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An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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Li B, Waldron DS, Drake M, Lyne J, Kelly AL, McSweeney PL. Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Perpetuo L, Klein J, Ferreira R, Guedes S, Amado F, Leite-Moreira A, Silva AMS, Thongboonkerd V, Vitorino R. How can artificial intelligence be used for peptidomics? Expert Rev Proteomics 2021; 18:527-556. [PMID: 34343059 DOI: 10.1080/14789450.2021.1962303] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
INTRODUCTION Peptidomics is an emerging field of omics sciences using advanced isolation, analysis, and computational techniques that enable qualitative and quantitative analyses of various peptides in biological samples. Peptides can act as useful biomarkers and as therapeutic molecules for diseases. AREAS COVERED The use of therapeutic peptides can be predicted quickly and efficiently using data-driven computational methods, particularly artificial intelligence (AI) approach. Various AI approaches are useful for peptide-based drug discovery, such as support vector machine, random forest, extremely randomized trees, and other more recently developed deep learning methods. AI methods are relatively new to the development of peptide-based therapies, but these techniques already become essential tools in protein science by dissecting novel therapeutic peptides and their functions (Figure 1).[Figure: see text]. EXPERT OPINION Researchers have shown that AI models can facilitate the development of peptidomics and selective peptide therapies in the field of peptide science. Biopeptide prediction is important for the discovery and development of successful peptide-based drugs. Due to their ability to predict therapeutic roles based on sequence details, many AI-dependent prediction tools have been developed (Figure 1).
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Affiliation(s)
- Luís Perpetuo
- iBiMED, Department of Medical Sciences, University of Aveiro, Aveiro
| | - Julie Klein
- Institut National de la Santé et de la Recherche Médicale (INSERM), U1297, Institute of Cardiovascular and Metabolic Disease, Université Toulouse III, Toulouse, France
| | - Rita Ferreira
- LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro
| | - Sofia Guedes
- LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro
| | - Francisco Amado
- LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro
| | - Adelino Leite-Moreira
- UnIC, Departamento de Cirurgia e Fisiologia, Faculdade de Medicina da Universidade do Porto, Porto
| | - Artur M S Silva
- LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro
| | - Visith Thongboonkerd
- Medical Proteomics Unit, Office for Research and Development, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand
| | - Rui Vitorino
- iBiMED, Department of Medical Sciences, University of Aveiro, Aveiro.,LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro.,UnIC, Departamento de Cirurgia e Fisiologia, Faculdade de Medicina da Universidade do Porto, Porto
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8
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Topcu A, Bulat T, Özer B. Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109226] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Bulat T, Topcu A. The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Protease activity of enzyme extracts from tamarillo fruit and their specific hydrolysis of bovine caseins. Food Res Int 2018; 109:380-386. [DOI: 10.1016/j.foodres.2018.04.039] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 03/27/2018] [Accepted: 04/17/2018] [Indexed: 11/16/2022]
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11
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Taivosalo A, Kriščiunaite T, Seiman A, Part N, Stulova I, Vilu R. Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese. J Dairy Sci 2017; 101:944-967. [PMID: 29174156 DOI: 10.3168/jds.2017-12944] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Accepted: 09/03/2017] [Indexed: 11/19/2022]
Abstract
We applied capillary electrophoresis, liquid chromatography coupled with tandem mass-spectrometry (MS/MS), and ultra-performance liquid chromatography to determine the composition of water-insoluble and water-soluble proteinaceous fractions of the cheese and to study in detail the degradation of caseins during 8 mo of ripening of Estonian high-temperature cooked hard cheese Old Saare. The application of high-resolution and high-accuracy MS/MS enabled identification of more than 3,000 small peptides, representing a fairly full casein peptidome containing peptides of 4 to 25 AA in length: 1,049 from β-casein (CN), 944 from αS1-CN, 813 from αS2-CN, and 234 from κ-CN. The majority of β-CN- and αS1-CN-derived peptides originated from the N-terminal parts of the molecule, f6-93 and f1-124, respectively; peptides from αS2-CN arose predominantly from the C-terminal end f100-162. At the beginning of ripening, we found a relatively high amount of peptides originating from the glycomacropeptide part of κ-CN, whereas peptides from para-κ-CN prevailed during the later stages of ripening of the cheese. The cleavage patterns of β-CN, αS2-CN, as well as αS1-CN, showed that primary proteolysis was started mainly by plasmin, although a low proteolytic activity of chymosin was also evident. Based on the analysis of cleavage sites, we observed a significant participation of proteolytic enzymes, including amino- and carboxypeptidases, of both mesophilic and thermophilic starter bacteria in further hydrolysis of oligopeptides during the ripening. Several new phosphopeptides were detected in the result of MS/MS data analysis. The profiles of the estimated concentrations of phosphopeptides revealed that those originating from β-CN and αS1-CN accumulated during cheese maturation. In contrast, we did not notice any generation of phosphopeptides from the highly phosphorylated part of αS2-CN, f25-80, presumably due to the inaccessibility of this region to the action of plasmin and chymosin. The analysis of cleavage sites and the combination of principal component and clustering analyses provided a characterization of the complex dynamics of formation and degradation of peptides during cheese maturation. We made an attempt to obtain a comprehensive picture of proteolysis during Old Saare cheese ripening on the basis of the detailed peptidomic data, including also the less abundant peptides determined by MS/MS, and complemented by the data on intact caseins and free AA and reported the results in the paper.
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Affiliation(s)
- A Taivosalo
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia.
| | - T Kriščiunaite
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - A Seiman
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - N Part
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - I Stulova
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia
| | - R Vilu
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
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12
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Tovar CA, Franco I, Carballo E, Cámara MJ, Carballo J, Cerdeiriña CA. Influence of the Ripening Time on the Viscoelastic Behaviour of Tetilla Cheese. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013204047776] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Controlled shear stress tests were used to monitor the changes of viscoelastic properties in industrial samples of Tetilla cheese with the ripening time. The linear viscoelastic range was determined from both stress sweep and creep-and-recovery tests conducted at 20ºC. One-week-old samples were found to be more rigid and elastic, and to exhibit broader linear ranges, than older samples. Mechanical spectra recorded at the same temperature confirmed this trend since viscoelastic moduli G’ and G" decreased markedly during the first week of ripening, indicating a loss of structure during this period. Besides, physico-chemical information (pH, water content, protein content, nitrogen fractions, and s1 and β casein fractions) was obtained by analytical methods. Quite good correlation between rheological and chemical results was found. For each ripening time, an additional study of mechanical spectra as a function of temperature was performed. A marked increase of the power law exponents as temperature is raised is observed after the second week. Crosslink breakdown and the resulting structural weakening of the micellar network through casein hydrolysis during ripening can explain this result. The whole study provided similar results to those found for other type of cheeses and, also, allowed the classification of samples into two groups of markedly different behaviour, namely, one-week-old samples and older samples. In conclusion more than one week of ripening is needed to reach the adequate texture standardisation of Tetilla cheese.
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Affiliation(s)
- C. A. Tovar
- Departamento de Física Aplicada, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas, 32004 Ourense, Spain,
| | - I. Franco
- Área de Tecnología de los Alimentos, Departamento de Ingeniería Química, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas 32004 Ourense, Spain
| | - E. Carballo
- Departamento de Física Aplicada, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas, 32004 Ourense, Spain
| | - M. J. Cámara
- Área de Tecnología de los Alimentos, Departamento de Ingeniería Química, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas 32004 Ourense, Spain
| | - J. Carballo
- Área de Tecnología de los Alimentos, Departamento de Ingeniería Química, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas 32004 Ourense, Spain
| | - C. A. Cerdeiriña
- Departamento de Física Aplicada, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, As Lagoas, 32004 Ourense, Spain
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13
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Charcosset A, Adel-Patient K, Dupont C, Bernard H. Assessment of IgE and IgG4 Binding Capacities of Cow's Milk Proteins Selectively Altered by Proteases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3394-3404. [PMID: 27015440 DOI: 10.1021/acs.jafc.5b01782] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Specific IgE and IgG4 have been reported to play key roles in the context of IgE-mediated cow's milk allergy (CMA), but the persistence of their epitopes in milk hydrolysates has not been evaluated. Using sera from 32 CMA patients, 6 CMA patients treated by epicutaneous therapy (CM-treated), and 4 CM-tolerant peanut allergic patients, we analyzed the IgE and IgG4 binding capacities related to major milk allergens in processed milk. Different proteases (plasmin, chymosin, α-chymotrypsin, or pepsin) were used progressively and selectively to hydrolyze β-lactoglobulin (β-LG) and casein (CN) in milk. We then showed that proteases differentially affect IgE or IgG4 immunoreactivities of CN and β-LG and also that we could not relate IgE and/or IgG4 levels or specificities to milk hydrolysates to the clinical status of the patients.
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Affiliation(s)
- Alexandre Charcosset
- UMR Service de Pharmacologie et d'Immunoanalyse, CEA-INRA, Université Paris-Saclay , CEA de Saclay, F-91191 Gif-sur-Yvette, France
| | - Karine Adel-Patient
- UMR Service de Pharmacologie et d'Immunoanalyse, CEA-INRA, Université Paris-Saclay , CEA de Saclay, F-91191 Gif-sur-Yvette, France
| | - Christophe Dupont
- Pediatric Gastroenterology Service, Hôpital Necker Enfants Malades , F-75015 Paris, France
| | - Hervé Bernard
- UMR Service de Pharmacologie et d'Immunoanalyse, CEA-INRA, Université Paris-Saclay , CEA de Saclay, F-91191 Gif-sur-Yvette, France
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14
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Arena S, Salzano AM, Scaloni A. Identification of protein markers for the occurrence of defrosted material in milk through a MALDI-TOF-MS profiling approach. J Proteomics 2016; 147:56-65. [PMID: 26910555 DOI: 10.1016/j.jprot.2016.02.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 02/10/2016] [Accepted: 02/16/2016] [Indexed: 12/30/2022]
Abstract
UNLABELLED Mozzarella di Bufala Campana is a soft, stretched curd Italian cheese made from fresh buffalo milk that obtained the Protected Designation of Origin (PDO) registration in EU legislation. Seasonality of buffalo milk production, rapid cheese decay and transport of its preserving liquid have relevant practical/economic consequences for mozzarella production; consequently, a progressive diffusion of cheese products realized with frozen curd or frozen milk has recently been observed. In order to meet the demand of the dairy producers and consumers for a reduction of starting material adulterations and for the certification of the raw milk used for cheese manufacturing, we have developed a rapid/robust MALDI-TOF-MS polypeptide profiling procedure that assays material quality through the identification of specific markers of its freshness. Massive analysis of fresh and frozen buffalo milks (stored for different times) was realized to this purpose; a tough statistical evaluation of the resulting data ultimately permitted the typing of milk samples. We identified 28 polypeptide markers of the milk freezing storage, among which 13 and 15 showed down- and over-representation, respectively. Quantitative data were confirmed by an independent analytical approach on selected markers. GLYCAM1-derived phosphopeptides (1-53), β-casein-derived phosphopeptides (1-68), β-casein-derived γ2-, γ3- and γ4-fragments, α-lactalbumin and β-lactoglobulin were components showing the highest significance. The occurrence of the first compounds in buffalo milk is here described for the first time; their formation in the frozen material was ascribed to the activity of plasmin or of unknown bacterial proteases/peptidases stable at low temperatures. In conclusion, data reported here suggest the application of this MALDI-TOF-MS polypeptide profiling platform to other high-quality dairy productions, in which milk freshness has important consequences on final product organoleptic properties. BIOLOGICAL SIGNIFICANCE In the last decades, several studies have provided the molecular basis underlying the relation between food quality and human wellness/health. In this context, Foodomics emerged as a novel scientific discipline studying food and nutrition domains through the application of advanced omics technologies, including genomics, transcriptomics, proteomics and/or metabolomics. Above-mentioned technologies have been used in an integrated, holistic way to study foods for: i) compound profiling, authenticity, and/or biomarker-detection related to product quality or safety; ii) contaminants and their whole toxicity; iii) bioactivity and general effects on human health; iv) their digestion and assumption in human body; v) development of new transgenic products; and vi) evaluation of their modifications within the digestive tract. In the first context, a highly reproducible MALDI-TOF-MS polypeptide profiling procedure is here presented, which provides information on buffalo milk quality through the identification of specific markers of its freshness. Among identified markers, some were indicative of the action of various proteolytic enzymes and the resulting occurrence of specific defense components in buffalo milk having the physiological role to limit bacterial/virus content in this biological fluid. Data suggest the possible application of similar MALDI-TOF-based platforms to other high-quality food productions, where storage conditions of the starting materials may have important consequences on final product characteristics.
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Affiliation(s)
- Simona Arena
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Anna Maria Salzano
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy.
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy.
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15
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Petrella G, Pati S, Gagliardi R, Rizzuti A, Mastrorilli P, la Gatta B, Di Luccia A. Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach. J Dairy Sci 2015; 98:7560-72. [PMID: 26364106 DOI: 10.3168/jds.2015-9732] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 07/27/2015] [Indexed: 11/19/2022]
Abstract
The guarantee of the origin and quality of raw material is essential for the protection and valorization of Campana buffalo mozzarella cheese. The risk of utilization of semifinished products and stored milk in substitution for fresh milk is increasing, due to the continuous desire to reduce production costs. A proteomics approach and electrophoresis survey of retail mozzarella cheeses indicated different rates of proteolysis in the production of dairy industries. The use of fresh milk and correct cheesemaking protocol yielded only γ-caseins, which are derived from β-casein by plasmin, and para-κ-casein, which is derived from κ-casein by chymosin. The detection of abnormal hydrolysis resulting in β- and αS1-casein fragments, identified by mass spectrometry, indicates the use of stored milk or stored and pressed curd, or the reuse of unsold mozzarella cheese, to produce mozzarella. The formation of γ-caseins and other fragments during a long storage of raw materials at room or refrigeration temperature was ascribed to plasmin (endogenous milk enzyme), whereas formation of αS1-casein fragments, mainly αS1-I(6P)- and αS1-I(7P)-casein during the storage of curd was ascribed to the action of chymosin (exogenous enzyme) from rennet. Sodium dodecyl sulfate-PAGE and alkaline urea-PAGE permitted us to evaluate the freshness of the raw materials used in the manufacturing of buffalo mozzarella cheese and to reveal possible inappropriate preservation.
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Affiliation(s)
- G Petrella
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy
| | - S Pati
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy
| | - R Gagliardi
- Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici (NA), Italy
| | - A Rizzuti
- Dipartimento di Ingegneria Civile, Ambientale, del Territorio Edile e di Chimica (DICATECh), Politecnico di Bari via Orabona 4, 70125 Bari, Italy
| | - P Mastrorilli
- Dipartimento di Ingegneria Civile, Ambientale, del Territorio Edile e di Chimica (DICATECh), Politecnico di Bari via Orabona 4, 70125 Bari, Italy
| | - B la Gatta
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy
| | - A Di Luccia
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, 71122 Foggia, Italy.
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16
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Dallas DC, Guerrero A, Parker EA, Robinson RC, Gan J, German JB, Barile D, Lebrilla CB. Current peptidomics: applications, purification, identification, quantification, and functional analysis. Proteomics 2015; 15:1026-38. [PMID: 25429922 PMCID: PMC4371869 DOI: 10.1002/pmic.201400310] [Citation(s) in RCA: 155] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2014] [Revised: 10/08/2014] [Accepted: 11/24/2014] [Indexed: 12/28/2022]
Abstract
Peptidomics is an emerging field branching from proteomics that targets endogenously produced protein fragments. Endogenous peptides are often functional within the body-and can be both beneficial and detrimental. This review covers the use of peptidomics in understanding digestion, and identifying functional peptides and biomarkers. Various techniques for peptide and glycopeptide extraction, both at analytical and preparative scales, and available options for peptide detection with MS are discussed. Current algorithms for peptide sequence determination, and both analytical and computational techniques for quantification are compared. Techniques for statistical analysis, sequence mapping, enzyme prediction, and peptide function, and structure prediction are explored.
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Affiliation(s)
- David C. Dallas
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Andres Guerrero
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Evan A. Parker
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Randall C. Robinson
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Junai Gan
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - J. Bruce German
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
| | - Carlito B. Lebrilla
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, USA
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA, USA
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17
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Faccia M, Trani A, Loizzo P, Gagliardi R, La Gatta B, Di Luccia A. Detection of αs1-I casein in mozzarella Fiordilatte: A possible tool to reveal the use of stored curd in cheesemaking. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.044] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Sánchez-Rivera L, Recio I, Ramos M, Gómez-Ruiz JÁ. Short communication: Peptide profiling in cheeses packed using different technologies. J Dairy Sci 2013; 96:3551-7. [DOI: 10.3168/jds.2012-6302] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Accepted: 02/04/2013] [Indexed: 11/19/2022]
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19
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Møller KK, Rattray FP, Ardö Y. Camel and bovine chymosin hydrolysis of bovine α(S1)- and β-caseins studied by comparative peptide mapping. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11421-11432. [PMID: 23110604 DOI: 10.1021/jf302890h] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
In many cheese varieties, the general proteolytic activity of the coagulant is of great importance to the development of flavor and texture during ripening. This study used capillary electrophoresis and LC-MS/MS to compare the in vitro proteolytic behavior of camel and bovine chymosin (CC/BC) on bovine α(S1)- and β-casein (CN) at pH 6.5 and 30 °C. β-CN hydrolysis was also studied at pH 5.2 and in the presence of 0, 2, and 5% (w/v) NaCl. A total of 25 α(S1)- and 80 β-CN peptides were identified, and initial rates of early peptide formation were determined. The modes of proteolytic action of CC and BC shared a high degree of similarity generally. However, except for a few peptide bonds, CC was markedly less active, the magnitude of which varied widely with cleavage site. Preferential α(S1)-CN (Phe23-Phe24) and β-CN (Leu192-Tyr193) hydrolysis by CC proceeded at an estimated 36 and 7% of the initial rate of BC, respectively. The latter rate difference was largely pH and NaCl independent. Several cleavage sites appeared to be unique to CC and especially BC action, but qualitative differences were often predetermined by quantitative effects. In particular, negligible CC affinity to α(S1)-CN₁₆₄/₁₆₅ and β-CN₁₈₉/₁₉₀ prevented further exposure of the N-terminal products. β-CN hydrolysis by either enzyme was always stimulated at the lower pH, yet either inhibited or stimulated by the presence of NaCl, depending mainly on the predominating type of molecular substrate interactions involved at the specific site of cleavage. The potential impact of this proteolytic behavior on cheese quality is discussed.
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Affiliation(s)
- Kirsten Kastberg Møller
- Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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20
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Sforza S, Cavatorta V, Lambertini F, Galaverna G, Dossena A, Marchelli R. Cheese peptidomics: a detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging. J Dairy Sci 2012; 95:3514-26. [PMID: 22720910 DOI: 10.3168/jds.2011-5046] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2011] [Accepted: 02/24/2012] [Indexed: 11/19/2022]
Abstract
In this work, we performed a detailed evaluation of the evolution of the oligopeptide fractions in samples of Parmigiano-Reggiano cheese from the curd up to 24 mo of aging. The samples were taken from wheels produced the same day, in the same factory, from the same milk, during the same caseification process, thus simplifying the natural variability of a whey-based starter fermentation. This unique and homogeneous sampling plan, never reported before in the literature, provided a detailed study of the peptides produced by enzymatic events during Parmigiano-Reggiano aging. Given the large dimensions of the 35-kg wheels of Parmigiano-Reggiano, samples were taken from both the internal and external parts of the cheese, to evidence eventual differences in the oligopeptide composition of the different parts. Fifty-seven peptides were considered, being among the most abundant during at least one of the periods of ripening considered, and their semiquantification indicated that the peptide fraction of Parmigiano-Reggiano cheese constantly evolves during the aging period. Five trends in its evolution were outlined, which could be clearly correlated to the enzymatic activities present in the cheese, making it possible to discriminate cheeses according to their aging time. Several known bioactive peptides were also found to be present in Parmigiano-Reggiano cheese samples, and for the first time, the age at which they are most abundant has been identified. Aged cheeses have been shown to be dominated by nonproteolytic aminoacyl derivatives, a new class of peptide-like molecules recently reported. Finally, the changing peptide pattern may be related to the changing enzymatic activities occurring inside the cheeses during the aging period, which, in turn, are also related to the microbiological composition.
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Affiliation(s)
- S Sforza
- Department of Organic and Industrial Chemistry, University of Parma, Viale delle Scienze 17a, University Campus, I-43124, Parma, Italy.
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21
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Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0080-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Comparative proteomic analysis of casein and whey as prepared by chymosin-induced separation, isoelectric precipitation or ultracentrifugation. J DAIRY RES 2012; 79:451-8. [DOI: 10.1017/s0022029912000404] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Fractionation of bovine milk was performed using chymosin-induced separation, isoelectric precipitation or ultracentrifugation as separation techniques prior to gel-based proteomic analysis. This approach allowed for comparative display and identification of proteins partitioned into casein and whey, respectively. Initially, three different staining methods (silver staining, colloidal Coomassie Blue G-250 or fluorescent Flamingo Pink staining) for two-dimensional gel electrophoresis (2-DGE) analysis were compared for their suitability as staining agent, especially in relation to their suitability to reveal differences in the casein fractions. Fluorescent staining proved to be the most appropriate for this purpose, giving a high sensitivity, and using this staining method, characteristic 2-DGE fingerprints were obtained for each casein and whey fraction from each separation method. A number of protein spots in both casein and whey fractions varied with separation method and these spots were subsequently identified using tandem mass spectrometry (MS). In rennet casein, proteolytic fragmentation of caseins (αs1-, αs2,-, β- and κ-) was identified as a result of chymosin hydrolysis, whereas the 2-DGE profile of acid and ultracentrifuged casein was dominated by the presence of multiple isoforms of κ-caseins. Furthermore, casein remnants were identified in milk serum after ultracentrifugation. This study shows that gel-based proteomic analysis is suitable for characterisation of subtle variations in protein composition of milk fractions that occur as a consequence of different milk fractionation strategies.
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23
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Rossano R, Larocca M, Riccio P. Digestive enzymes of the crustaceans Munida and their application in cheese manufacturing: a review. Mar Drugs 2011; 9:1220-1231. [PMID: 21822412 PMCID: PMC3148499 DOI: 10.3390/md9071220] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2011] [Revised: 06/27/2011] [Accepted: 06/29/2011] [Indexed: 11/30/2022] Open
Abstract
Crustaceans Munida (fam. Galatheideae, ord. Decapodi) were fished in the Southern Adriatic Sea and their proteolytic activities were characterized and tested for potential application in cheese manufacturing. Enzymes extracted from whole crustaceans, mainly serine proteases, showed high caseinolytic and moderate clotting activities. Analysis by 2D zymography of the digestive enzymes extracted from Munida hepatopancreas, showed the presence of several isotrypsin- and isochymotrypsin-like enzymes in the range of 20–34 kDa and 4.1–5.8 pI. Moreover, specific enzymatic assays showed the presence of aminopeptidases and carboxypeptidases A and B. Overall, optimum activity was achieved at pH 7.5 and 40–45 °C. Caseinolytic activity, determined both spectrophotometrically and by SDS gel electrophoresis, indicated higher activity on β-casein than on α-casein. Miniature cheddar-type cheeses and Pecorino-type cheeses were manufactured by adding starter, rennet and Munida extracts to milk. Reverse-phase HPLC and MALDI-ToF mass spectrometry showed a more complex pattern of proteolytic products in cheeses made using Munida instead of chymosin. Munida extracts were found to degrade the chymosin-derived β-casein fragment f193–209, one of the peptides associated with bitterness in cheese. In conclusion, Munida digestive enzymes represent a promising tool for development of new cheese products and shorten cheese ripening when used either alone or in addition to calf rennet.
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Affiliation(s)
- Rocco Rossano
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +39-0971-20-5559; Fax: +39-0971-20-5687
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24
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Abstract
After a brief description of my family background and school days, my professional career as a dairy scientist is described under three headings: research, teaching, and writing. My research activities fall into four areas: biochemistry of cheese, fractionation and characterization of milk proteins, heat stability of milk, and dairy enzymology. Finally, I offer some advice to young scientists.
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Affiliation(s)
- P.F. Fox
- School of Food & Nutritional Sciences, University College Cork, Ireland
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25
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26
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Larsen LB, Wedholm-Pallas A, Lindmark-Månsson H, Andrén A. Different proteomic profiles of sweet whey and rennet casein obtained after preparation from raw versus heat-treated skimmed milk. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2010024] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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27
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Kageyama H, Ueda H, Tezuka T, Ogasawara A, Narita Y, Kageyama T, Ichinose M. Differences in the P1' substrate specificities of pepsin A and chymosin. J Biochem 2009; 147:167-74. [DOI: 10.1093/jb/mvp158] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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28
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Bansal N, Drake M, Piraino P, Broe M, Harboe M, Fox P, McSweeney P. Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.03.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Dalsgaard TK, Larsen LB. Effect of photo-oxidation of major milk proteins on protein structure and hydrolysis by chymosin. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.12.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Abstract
The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify residual coagulant in 9 cheese varieties by measuring its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) assayed using reversed-phase HPLC. The level of residual coagulant activity was highest in Camembert cheese, probably due to its low pH at whey drainage and the high moisture content of the cheese, followed in order by Feta=Port du Salut=Cheddar>Gouda>Emmental=Parmigiano Reggiano=low-moisture part-skim Mozzarella=Mozzarella di Bufala Campana. The high cooking temperature (50–54°C) used during the manufacture of Emmental and Parmigiano Reggiano cheeses and the cooking and stretching step in hot water during the manufacture of Mozzarella cheese may be the reasons for the lowest residual coagulant activity in these cheeses. The level of residual coagulant activity was higher in Feta cheese made from milk concentrated by ultrafiltration than in conventional Feta.
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31
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De Simone C, Picariello G, Mamone G, Stiuso P, Dicitore A, Vanacore D, Chianese L, Addeo F, Ferranti P. Characterisation and cytomodulatory properties of peptides from Mozzarella di Bufala Campana cheese whey. J Pept Sci 2008; 15:251-8. [DOI: 10.1002/psc.1093] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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32
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Proteolytic oligopeptides as molecular markers for the presence of cows' milk in fresh cheeses derived from sheep milk. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2008.02.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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33
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Wedholm A, Møller H, Stensballe A, Lindmark-Månsson H, Karlsson A, Andersson R, Andrén A, Larsen L. Effect of Minor Milk Proteins in Chymosin Separated Whey and Casein Fractions on Cheese Yield as Determined by Proteomics and Multivariate Data Analysis. J Dairy Sci 2008; 91:3787-97. [DOI: 10.3168/jds.2008-1022] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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34
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CANDIOTI MC, ALONSO MJ, HYNES E. Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese. INT J DAIRY TECHNOL 2007. [DOI: 10.1111/j.1471-0307.2007.00333.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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HESARI JAVAD, EHSANI MOHAMEDR, MOSAVI MOHAMEDAE, McSWEENEY PAULLH. Proteolysis in ultra-filtered and conventional Iranian white cheese during ripening. INT J DAIRY TECHNOL 2007. [DOI: 10.1111/j.1471-0307.2007.00337.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Piraino P, Upadhyay VK, Rossano R, Riccio P, Parente E, Kelly AL, McSweeney PL. Use of mass spectrometry to characterize proteolysis in cheese. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.02.048] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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37
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38
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Sihufe GA, Zorrilla SE, Rubiolo AC. Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.02.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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39
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O'Mahony JA, Lucey JA, McSweeney PLH. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese. J Dairy Sci 2006; 88:3101-14. [PMID: 16107399 DOI: 10.3168/jds.s0022-0302(05)72992-1] [Citation(s) in RCA: 105] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Full fat, milled-curd Cheddar cheeses (2 kg) were manufactured with 0.0 (control), 0.1, 1.0, or 10.0 micromol of pepstatin (a potent competitive inhibitor of chymosin) added per liter of curds/whey mixture at the start of cooking to obtain residual chymosin levels that were 100, 89, 55, and 16% of the activity in the control cheese, respectively. The cheeses were ripened at 8 degrees C for 180 d. There were no significant differences in the pH values of the cheeses; however, the moisture content of the cheeses decreased with increasing level of pepstatin addition. The levels of pH 4.6-soluble nitrogen in the 3 cheeses with added pepstatin were significantly lower than that of the control cheese at 1 d and throughout ripening. Densitometric analysis of urea-PAGE electro-phoretograms of the pH 4.6-insoluble fractions of the cheese made with 10.0 micromol/L of pepstatin showed complete inhibition of hydrolysis of alpha(S1)-casein (CN) at Phe23-Phe24 at all stages of ripening. The level of insoluble calcium in each of 4 cheeses decreased significantly during the first 21 d of ripening, irrespective of the level of pepstatin addition. Concurrently, there was a significant reduction in hardness in each of the 4 cheeses during the first 21 d of ripening. The softening of texture was more highly correlated with the level of insoluble calcium than with the level of intact alpha(S1)-CN in each of the 4 cheeses early in ripening. It is concluded that hydrolysis of alpha(S1)-CN at Phe23-Phe24 is not a prerequisite for softening of Cheddar cheese during the early stages of ripening. We propose that this softening of texture is principally due to the partial solubilization of colloidal calcium phosphate associated with the para-CN matrix of the curd.
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Affiliation(s)
- J A O'Mahony
- Department of Food and Nutritional Sciences, University College, Cork, Ireland
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40
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Rossano R, Piraino P, D'Ambrosio A, O'connell OF, Ungaro N, McSweeney PLH, Riccio P. Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant. J Biotechnol 2005; 120:220-7. [PMID: 16083984 DOI: 10.1016/j.jbiotec.2005.06.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2005] [Accepted: 06/01/2005] [Indexed: 11/23/2022]
Abstract
Miniature (20 g) Cheddar-type cheeses were manufactured using enzymes extracted from the crustacean Munida or chymosin as coagulant. Cheeses were ripened at 8 degrees C and samples were collected for analysis after 2, 6 and 12 weeks. Proteolysis was assessed by urea-polyacrylamide gel electrophoresis, which showed that cheeses manufactured with the Munida extracts had a higher extent of degradation of beta-casein than cheeses made using chymosin as coagulant. Patterns of proteolysis were also obtained by reverse-phase high-performance liquid chromatography (RP-HPLC) and matrix assisted laser desorption ionisation-time of flight (MALDI-ToF) mass spectrometry. In general, the products of proteolysis were more complex in cheese made using the Munida extracts than in cheese made by chymosin as coagulant. Statistical analysis of results clearly discriminated the cheeses on the basis of coagulant used. Molecular mass of peptides found in cheese made using Munida extracts were similar to those of peptides commonly detected in cheeses made using chymosin as coagulant.
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Affiliation(s)
- R Rossano
- Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università della Basilicata, Campus di Macchia Romana, 85100 Potenza, Italy
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41
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Sihufe GA, Zorrilla SE, Rubiolo AC. The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.09.027] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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42
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Fallico V, McSweeney PLH, Horne J, Pediliggieri C, Hannon JA, Carpino S, Licitra G. Evaluation of bitterness in Ragusano cheese. J Dairy Sci 2005; 88:1288-300. [PMID: 15778296 DOI: 10.3168/jds.s0022-0302(05)72795-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The appearance of undesirable bitter taste in Ragusano cheese was investigated by comparing the composition of 9 bitter cheeses with that of 9 reference cheeses of good quality by means of chemical, electrophoretic, and chromatographic analyses. Rates of proteolysis were significantly affected in cheeses of different quality. Primary proteolysis, as measured by pH 4.6-soluble N, was significantly greater in bitter cheeses compared with reference samples. Urea-PAGE profiles showed an almost complete breakdown of caseins in bitter cheeses and the further degradation of primary peptides into smaller compounds not detectable by this technique. Cheeses with defects had significantly lower levels of secondary proteolysis as reflected by the percentage of pH 4.6-soluble N soluble in 12% trichloroacetic acid and the amounts of total free amino acids. Peptides separated by reversed phase-HPLC revealed that the large and significant differences in peptide profiles of the soluble fractions between bitter and reference cheeses were mainly due to a much higher proportion of hydrophobic peptides in the former. The occurrence of bitterness in Ragusano cheese was therefore attributable to unbalanced levels of proteolysis and peptidolysis. Extensive degradation of caseins and primary peptides by activities of proteases produced large amounts of small- and medium-sized hydrophobic peptides that were not adequately removed by peptidases of microflora and therefore accumulated in cheese potentially contributing to its bitter taste. The presence of these compounds in bitter cheeses was related to high salt-in-moisture and low moisture contents that limited the enzymatic activities of microflora important in secondary proteolysis. Combining salt-in-moisture and the ratio of hydrophobic-to-hydrophilic soluble peptides resulted in the best logistic partial least squares regression model predicting cheese quality. Although bitterness is known to be rarely encountered in cheese at salt-in-moisture levels >5.0, all of the bitter cheeses analyzed in this study had salt-in-moisture levels much greater than this value. According to the logistic model, a risk of bitterness development may exist for cheeses with a midrange (5 to 10%) salt-in-moisture content but with an inadequate level of secondary proteolysis.
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Affiliation(s)
- V Fallico
- CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy.
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43
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44
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Kageyama T. Role of S'1 loop residues in the substrate specificities of pepsin A and chymosin. Biochemistry 2005; 43:15122-30. [PMID: 15568804 DOI: 10.1021/bi048440g] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Proteolytic specificities of human pepsin A and monkey chymosin were investigated with a variety of oligopeptides as substrates. Human pepsin A had a strict preference for hydrophobic/aromatic residues at P'1, while monkey chymosin showed a diversified preferences accommodating charged residues as well as hydrophobic/aromatic ones. A comparison of residues forming the S'1 subsite between mammalian pepsins A and chymosins demonstrated the presence of conservative residues including Tyr(189), Ile(213), and Ile(300) and group-specific residues in the 289-299 loop region near the C terminus. The group-specific residues consisted of hydrophobic residues in pepsin A (Met(289), Leu/Ile/Val(291), and Leu(298)) and charged or polar residues in chymosins (Asp/Glu(289) and Gln/His/Lys(298)). Because the residues in the loop appeared to be involved in the unique specificities of respective types of enzymes, site-directed mutagenesis was undertaken to replace pepsin-A-specific residues by chymosin-specific ones and vice versa. A yeast expression vector for glutathione-S-transferase fusion protein was newly developed for expression of mutant proteins. The specificities of pepsin-A mutants could be successfully altered to the chymosin-like preference and those of chymosin mutants, to pepsin-like specificities, confirming residues in the S'1 loop to be essential for unique proteolytic properties of the enzymes. An increase in preference for charged residues at P'1 in pepsin-A mutants might have been due to an increase in the hydrogen-bonding interactions. In chymosin mutants, the reverse is possible. The changes in the catalytic efficiency for peptides having charged residues at P'1 were dominated by k(cat) rather than K(m) values.
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Affiliation(s)
- Takashi Kageyama
- Center for Human Evolution Modeling Research, Primate Research Institute, Kyoto University, Inuyama 484-8506, Japan. kageyama@ pri.kyoto-u.ac.jp
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45
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46
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Fallico V, McSweeney PLH, Siebert KJ, Horne J, Carpino S, Licitra G. Chemometric Analysis of Proteolysis During Ripening of Ragusano Cheese. J Dairy Sci 2004; 87:3138-52. [PMID: 15377592 DOI: 10.3168/jds.s0022-0302(04)73449-9] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Chemometric modeling of peptide and free amino acid data was used to study proteolysis in Protected Denomination of Origin Ragusano cheese. Twelve cheeses ripened 3 to 7 mo were selected from local farmers and were analyzed in 4 layers: rind, external, middle, and internal. Proteolysis was significantly affected by cheese layer and age. Significant increases in nitrogen soluble in pH 4.6 acetate buffer and 12% trichloroacetic acid were found from rind to core and throughout ripening. Patterns of proteolysis by urea-PAGE showed that rind-to-core and age-related gradients of moisture and salt contents influenced coagulant and plasmin activities, as reflected in varying rates of hydrolysis of the caseins. Analysis of significant intercorrelations among chemical parameters revealed that moisture, more than salt content, had the largest single influence on rates of proteolysis. Lower levels of 70% ethanol-insoluble peptides coupled to higher levels of 70% ethanol-soluble peptides were found by reversed phase-HPLC in the innermost cheese layers and as the cheeses aged. Non-significant increases of individual free amino acids were found with cheese age and layer. Total free amino acids ranged from 14.3 mg/g (6.2% of total protein) at 3 mo to 22.0 mg/g (8.4% of total protein) after 7 mo. Glutamic acid had the largest concentration in all samples at each time and, jointly with lysine and leucine, accounted for 48% of total free amino acids. Principal components analysis and hierarchical cluster analysis of the data from reversed phase-HPLC chromatograms and free amino acids analysis showed that the peptide profiles were more useful in differentiating Ragusano cheese by age and farm origin than the amino acid data. Combining free amino acid and peptide data resulted in the best partial least squares regression model (R(2) = 0.976; Q(2) = 0.952) predicting cheese age, even though the peptide data alone led to a similarly precise prediction (R(2) = 0.961; Q(2) = 0.923). The most important predictors of age were soluble and insoluble peptides with medium hydrophobicity. The combined peptide data set also resulted in a 100% correct classification by partial least squares discriminant analysis of cheeses according to age and farm origin. Hydrophobic peptides were again discriminatory for distinguishing among sample classes in both cases.
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Affiliation(s)
- V Fallico
- CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy.
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Hynes ER, Aparo L, Candioti MC. Influence of residual milk-clotting enzyme on alpha(s1) casein hydrolysis during ripening of Reggianito Argentino cheese. J Dairy Sci 2004; 87:565-73. [PMID: 15202640 DOI: 10.3168/jds.s0022-0302(04)73198-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Milk-clotting enzyme is considered largely denatured after the cooking step in hard cheeses. Nevertheless, typical hydrolysis products derived from rennet action on alpha(s1)-casein have been detected during the ripening of hard cheeses. The aim of the present work was to investigate the influence of residual milk-clotting enzyme on alpha(s1)-casein hydrolysis in Reggianito cheeses. For that purpose, we studied the influence of cooking temperature (45, 52, and 60 degrees C) on milk-clotting enzyme residual activity and alpha(s1)-casein hydrolysis during ripening. Milk-clotting enzyme residual activity in cheeses was assessed using a chromatographic method, and the hydrolysis of alpha(s1)-casein was determined by electrophoresis and high performance liquid chromatography. Milk-clotting enzyme activity was very low or undetectable in 60 degrees C- and 52 degrees C-cooked cheeses at the beginning of the ripening, but it increased afterwards, particularly in 52 degrees C-cooked cheeses. Cheese curds that were cooked at 45 degrees C had higher initial milk clotting activity, but also in this case, there was a later increase. Hydrolysis of alpha(s1)-casein was detected early in cheeses made at 45 degrees C, and later in those made at higher temperatures. The peptide alpha(s1)-I was not detected in 60 degrees C-cooked cheeses. The results suggest that residual milk-clotting enzyme can contribute to proteolysis during ripening of hard cheeses, because it probably renatures partially after the cooking step. Consequently, the production of peptides derived from alpha(s1)-casein in hard cheeses may be at least, partially due to this proteolytic agent.
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Affiliation(s)
- E R Hynes
- Programa de Lactología Industrial, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829 S3000AOM Santa Fe, Argentina.
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Verdini R, Zorrilla S, Rubiolo A. Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions. Effect of ripening time and sampling zone. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2003.09.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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