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Gebhardt R, Hohn C, Asaduzzaman M. Stabilizing interactions of casein microparticles after a thermal post-treatment. Food Chem 2024; 450:139369. [PMID: 38653051 DOI: 10.1016/j.foodchem.2024.139369] [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: 02/09/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/25/2024]
Abstract
Casein microparticles from milk are important carrier materials for bioactive substances with stability and swelling properties that can be influenced by heat treatment. Microparticles produced by depletion flocculation and film drying remain stable in acidic media but swell and disintegrate under slightly alkaline conditions. Heat treatment after formation can stabilize the microparticles via a disulfide bridge network and newly formed hydrophobic contacts. Temperatures >60 °C are required so that denatured whey protein initiate formation of disulfide bridges via thiol exchange reactions. The particles then swell in a two-step process and exhibit an overshooting effect. If formation of disulphide bridges is prevented during heat treatment by adding N-methylmaleimide, overshooting swelling disappears and microparticles continue to expand instead. The analysis with parallel system dynamics models is based on the swelling of uncross-linked caseins, which is limited by the expansion capacity of cross-linked caseins.
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Affiliation(s)
- Ronald Gebhardt
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany.
| | - Calvin Hohn
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany
| | - Md Asaduzzaman
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany
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2
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Ichimura T, Kusaka M, Nakamura T. The effect of high-temperature heat treatment and homogenization on the microstructure of set yogurt curd networks. J DAIRY RES 2023; 90:306-311. [PMID: 37649410 DOI: 10.1017/s0022029923000523] [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] [Indexed: 09/01/2023]
Abstract
Set yogurt's physical characteristics are greatly affected by the homogenization and heat treatment processes. In our previous study, set yogurt treated at 130°C and with the fat particle size reduced to ≤0.6 μm had equivalent curd strength, less syneresis and smoother texture than yogurt treated at 95°C. When investigating the mechanisms underlying yogurt's physical properties, it is important to evaluate the yogurt's microstructure. We conducted electron microscopy evaluations to investigate the mechanisms of changes in yogurt's physical properties caused by 130°C heat treatment and by a reduction in the fat globule size. We prepared yogurt mixtures by combining heat treatment at 95 and 130°C and homogenization pressure at 10 + 5 and 35 + 5 MPa and then fermented the mixtures in a common yogurt starter. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were used for the structural observations. Fine particles were observed on the surface of the casein micelles of the yogurt treated at 95°C, and the coalescence density between micelles was high. The surface of the yogurt treated at 130°C had few fine particles, and the coalescence density between micelles was low. The yogurt treated at 130°C with 35 + 5 MPa homogenization had low coalescence density between casein micelles, but smaller-particle-size fat globules increased the network density. Approximately 30% of the fat globules were estimated to be incorporated into the yogurt networks compared to the volume of casein micelles. We speculate that 130°C heat treatment alters the structure of whey protein on the surface of casein micelles and interferes with network formation, but reducing the size of fat globules reinforces the network as a pseudoprotein.
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Affiliation(s)
- Takefumi Ichimura
- Food Science & Technology Research Laboratories R&D Division, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachiouji, Tokyo 192-0919, Japan
| | - Mai Kusaka
- Department of Life Science, Meiji University, Tama-ku, Kawasaki 214-8571, Japan
| | - Taku Nakamura
- Department of Life Science, Meiji University, Tama-ku, Kawasaki 214-8571, Japan
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3
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Bacigale SB, Ayagirwe RB, Mutwedu VB, Mugumaarhahama Y, Mugisho JZ, Nziku Z, Fofana M, Udomkun P, Mignouna J. Assessing milk products quality, safety, and influencing factors along the dairy value chain in eastern Democratic Republic of the Congo. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1105515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
Abstract
Dairying is one of the new promising economic sectors in eastern Democratic Republic of Congo (DRC), but still not explored enough to ensure consumers' safety. This study aimed to assess the health risks and nutritional profile of milk products along the value chain in South-Kivu and Tanganyika provinces. A total of 288 milk actors, including 160 producers, 35 collectors and 93 vendors, were concerned for interview and milk samples collection. A total of 302 milk samples (159 raw, 44 pasteurized, 76 fermented and 19 white cheese so-called “Mashanza”) were collected for physicochemical [pH, fat, non-fat dry matter (NFDM), lactose, protein, freezing point, density] and microbiological (total Aerobic Mesophilic Flora, Escherichia coli, Total Coliforms, Fecal Coliforms, Salmonella and Staphylococci) analyses. Results revealed that the physicochemical characteristics of the milk mostly varied according to the type of milk and the regions. The pasteurized milk from Tanganyika presented the best physicochemical parameters [crude protein (CP) = 4.36%, Fat = 4.06%, NFDM = 12%, lactose = 5.4%, density = 1.02 and pH = 6.59] compared to other types of milk. For microbiology, no E. coli was recorded but Salmonella and Staphylococci were found in all the milk types with the values not exceeding 3 × 104 CFU ml−1 and 3 × 103 CFU ml−1, respectively. This implies a long-term consumers' health issue if appropriate measures are not taken by milk actors along the value chain. The microbiological quality was influenced by the ecologies of production axis (representing the production zones) and by handling methods and infrastructures used by the actors involved along the value chain. Factors related to animal husbandry, milking method, milk processing and packaging had no significant effect on the physicochemical parameters under study. These results indicated that health risks for milk consumers are accrued by production practices and handling by milk actors due to shortage of required skills and appropriate equipment along the milk value chain. Observance of hazard analysis critical control point (HACCP) measures is carefully required along the milk value chain nodes to improve the quality of milk produced and sold and thus reduce the risks among consumers in South-Kivu and Tanganyika provinces.
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4
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The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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5
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Jatyan R, Singh P, Sahel DK, Karthik YG, Mittal A, Chitkara D. Polymeric and small molecule-conjugates of temozolomide as improved therapeutic agents for glioblastoma multiforme. J Control Release 2022; 350:494-513. [PMID: 35985493 DOI: 10.1016/j.jconrel.2022.08.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 07/31/2022] [Accepted: 08/12/2022] [Indexed: 11/15/2022]
Abstract
Temozolomide (TMZ), an imidazotetrazine, is a second-generation DNA alkylating agent used as a first-line treatment of glioblastoma multiforme (GBM). It was approved by FDA in 2005 and declared a blockbuster drug in 2008. Although TMZ has shown 100% oral bioavailability and crosses the blood-brain barrier effectively, however it suffers from limitations such as a short half-life (∼1.8 h), rapid metabolism, and lesser accumulation in the brain (∼10-20%). Additionally, development of chemoresistance has been associated with its use. Since it is a potential chemotherapeutic agent with an unmet medical need, advanced delivery strategies have been explored to overcome the associated limitations of TMZ. Nanocarriers including liposomes, solid lipid nanoparticles (SLNs), nanostructure lipid carriers (NLCs), and polymeric nanoparticles have demonstrated their ability to improve its circulation time, stability, tissue-specific accumulation, sustained release, and cellular uptake. Because of the appreciable water solubility of TMZ (∼5 mg/mL), the physical loading of TMZ in these nanocarriers is always challenging. Alternatively, the conjugation approach, wherein TMZ has been conjugated to polymers or small molecules, has been explored with improved outcomes in vitro and in vivo. This review emphasized the practical evidence of the conjugation strategy to improve the therapeutic potential of TMZ in the treatment of glioblastoma multiforme.
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Affiliation(s)
- Reena Jatyan
- Department of Pharmacy, Birla Institute of Technology and Science Pilani, BITS-Pilani, Vidya Vihar, Pilani 333031, Rajasthan, India
| | - Prabhjeet Singh
- Department of Pharmacy, Birla Institute of Technology and Science Pilani, BITS-Pilani, Vidya Vihar, Pilani 333031, Rajasthan, India
| | - Deepak Kumar Sahel
- Department of Pharmacy, Birla Institute of Technology and Science Pilani, BITS-Pilani, Vidya Vihar, Pilani 333031, Rajasthan, India
| | - Y G Karthik
- Department of Pharmacy, Birla Institute of Technology and Science Pilani, BITS-Pilani, Vidya Vihar, Pilani 333031, Rajasthan, India
| | - Anupama Mittal
- Department of Pharmacy, Birla Institute of Technology and Science Pilani, BITS-Pilani, Vidya Vihar, Pilani 333031, Rajasthan, India
| | - Deepak Chitkara
- Department of Pharmacy, Birla Institute of Technology and Science Pilani, BITS-Pilani, Vidya Vihar, Pilani 333031, Rajasthan, India.
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6
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Minić S, Annighöfer B, Hélary A, Sago L, Cornu D, Brûlet A, Combet S. Structure of proteins under pressure: covalent binding effects of biliverdin on β-lactoglobulin. Biophys J 2022; 121:2514-2525. [DOI: 10.1016/j.bpj.2022.06.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/18/2022] [Accepted: 05/31/2022] [Indexed: 11/17/2022] Open
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7
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Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105213] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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8
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Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy. Foods 2022; 11:foods11070926. [PMID: 35407012 PMCID: PMC8997926 DOI: 10.3390/foods11070926] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 12/27/2022] Open
Abstract
Cow’s milk-based infant formulas are the most common substitute to mother’s milk in infancy when breastfeeding is impossible or insufficient, as cow’s milk is a globally available source of mammalian proteins with high nutritional value. However, cow’s milk allergy (CMA) is the most prevalent type of food allergy among infants, affecting up to 3.8% of small children. Hypoallergenic infant formulas based on hydrolysed cow’s milk proteins are commercially available for the management of CMA. Yet, there is a growing demand for more options for infant feeding, both in general but especially for the prevention and management of CMA. Milk from other mammalian sources than the cow, such as goat, sheep, camel, donkey, and horse, has received some attention in the last decade due to the different protein composition profile and protein amino acid sequences, resulting in a potentially low cross-reactivity with cow’s milk proteins. Recently, proteins from plant sources, such as potato, lentil, chickpeas, quinoa, in addition to soy and rice, have gained increased interest due to their climate friendly and vegan status as well as potential lower allergenicity. In this review, we provide an overview of current and potential future infant formulas and their relevance in CMA prevention and management.
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Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey. Foods 2022; 11:foods11070897. [PMID: 35406984 PMCID: PMC8997915 DOI: 10.3390/foods11070897] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 03/09/2022] [Accepted: 03/16/2022] [Indexed: 02/07/2023] Open
Abstract
A liquid chromatography–mass spectrometry method based on multiple reaction monitoring (MRM) was developed for the simultaneous quantification of markers representing two potentially competing pathways, the Maillard reaction and the dehydroalanine pathway. The two pathways involve the same residues in the proteins to some extent, namely, the essential amino acid lysine, as well as free-amino terminals available on proteins and polypeptides, competition between the two pathways in food systems may occur. The developed method comprises the following markers of the Maillard reaction: furosine, N-ε-(carboxyethyl)lysine (CEL) and N-ε-(carboxymethyl)lysine (CML), together with the dehydroalanine reaction pathway markers; lanthionine (LAN) and lysinoalanine (LAL), as well as lysine itself. The validated method was then used for the absolute quantification of heat-induced protein modifications in model systems of micellar casein and whey protein isolates (MCI and WPI, respectively) in the presence or absence of lactose. As expected, the Maillard reaction markers furosine, CEL and CML increased during the applied heat treatment in the presence of lactose, whereas the dehydroalanine markers, LAN and LAL increased with heating in both MCI and WPI, both in the presence and absence of lactose, although at lower levels in the presence of lactose, confirming the competing state of the two pathways.
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10
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11
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12
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Anema SG. Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105136] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Asaduzzaman M, Mahomud MS, Haque ME. Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5569917. [PMID: 34604378 PMCID: PMC8483934 DOI: 10.1155/2021/5569917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 08/16/2021] [Accepted: 09/11/2021] [Indexed: 12/03/2022]
Abstract
Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research.
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Affiliation(s)
- Md Asaduzzaman
- Faculty of Science and Technology, Free University of Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Md Sultan Mahomud
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Mohammod Enamul Haque
- Department of Animal Nutrition, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
- Bangladesh Milk Producers' Cooperative Union Ltd., Dhaka 1216, Bangladesh
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14
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Broersen K. Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin. Foods 2020; 9:foods9070874. [PMID: 32635246 PMCID: PMC7404694 DOI: 10.3390/foods9070874] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 12/15/2022] Open
Abstract
Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effectively ameliorates consumer safety concerns mediated by pathogenic bacteria, these conditions also have an impact on one of the main nutritional whey constituents of milk, the protein β-lactoglobulin. As a function of heating, β-lactoglobulin was shown to become increasingly prone to denaturation, aggregation, and lactose conjugation. This review discusses the implications of such heat-induced modifications on digestion and adsorption in the gastro-intestinal tract, and the responses these conformations elicit from the gastro-intestinal immune system.
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Affiliation(s)
- Kerensa Broersen
- Department of Applied Stem Cell Technologies, TechMed Centre, University of Twente, Postbus 217, 7500 AE Enschede, The Netherlands
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15
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Nielsen SD, Le TT, Knudsen LJ, Rauh V, Poulsen NA, Larsen LB. Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104693] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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16
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Li X, Li L, Ma Y, Wang R, Gu Y, Day L. Changes in protein interactions in pasteurized milk during cold storage. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100530] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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17
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Adhikari S, Xia Y, McLuckey SA. Top-Down Analysis of Disulfide-Linked Proteins Using Photoinduced Radical Reactions and ET-DDC. INTERNATIONAL JOURNAL OF MASS SPECTROMETRY 2019; 444:116173. [PMID: 31372092 PMCID: PMC6675022 DOI: 10.1016/j.ijms.2019.06.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Top-down characterization of proteins via tandem mass spectrometry (MS/MS) can be challenging due to the presence of multiple disulfide bond linkages; which significantly inhibit the backbone cleavage efficiency for the formation of structurally informative fragment ions. In this study, we present a strategy of pairing a solution-phase photoinitiating system with dipolar direct current induced collisional activation of electron transfer products (ET-DDC) of proteins for a top-down MS/MS approach. The photoinitiating system allows for a rapid scission of all the disulfide linkages in the protein (on the time scale of seconds) with high efficiency (near to complete reduction); while ET-DDC collisional activation improves the fragmentation efficiency for the protein via broadband activation of all the first-generation charge reduced precursor ions (e.g., electron transfer no-dissociation or ETnoD products) from electron transfer reactions over a wide mass-to-charge range. As a result, this approach enabled the generation of extensive sequence informative fragment ion yields for a rapid and enhanced structural characterization of disulfide-linked proteins.
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Affiliation(s)
- Sarju Adhikari
- Department of Chemistry, Purdue University, West Lafayette, IN 47907, USA
| | - Yu Xia
- Department of Chemistry, Tsinghua University, Beijing 100084, China
| | - Scott A. McLuckey
- Department of Chemistry, Purdue University, West Lafayette, IN 47907, USA
- Address reprint requests to: Dr. Scott A. McLuckey, 560 Oval Drive, Department of Chemistry, Purdue University, West Lafayette, IN 47907-2084, USA, Phone: (765) 494-5270, Fax: (765) 494-0239,
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18
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Hannß M, Hubbe N, Henle T. Acid-Induced Gelation of Caseins Glycated with Lactose: Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11477-11485. [PMID: 30295020 DOI: 10.1021/acs.jafc.8b04176] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
During food processing or storage, milk proteins can react with reducing sugars via the Maillard reaction (glycation), which may alter their techno-functional properties. The aim of this study was to investigate the relationship between molecular changes of casein occurring during different stages of the Maillard reaction and its acid-induced gelling properties. Therefore, sodium caseinate was heated in a dry state at 60 °C in the presence of lactose and analyzed for structural modifications by determining Amadori compounds (glycoconjugation) indirectly as furosine, the total lysine modification, and the extent of protein cross-linking. For techno-functional characterization, acid-induced gels were prepared by the addition of glucono-δ-lactone and evaluated by measuring pH kinetics during gel formation, gel strength, and water holding capacity. The time to reach pH 4.6 during the gelation process was significantly delayed with increasing extent of the Maillard reaction. Glycation with lactose also led to a significant increase in gel strength and water holding capacity. The increase in gel stability was rather independent from the amount of sugars covalently bound to the proteins during the early phase of the Maillard reaction but strongly correlated to the degree of protein polymerization. Small- and medium-sized casein oligomers, formed during advanced stages of the Maillard reaction, contributed considerably to the formation of stronger gels with higher water holding capacity, whereas a sharp increase in the relative amount of the polymer fraction observed during prolonged cross-linking processes caused a spontaneous destabilization of the gel network. Knowledge about structure-function relationships on a molecular level can provide useful information to control food texture by raw material quality.
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Affiliation(s)
- Mariella Hannß
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Natalie Hubbe
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Thomas Henle
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
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19
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Resemann A, Liu-Shin L, Tremintin G, Malhotra A, Fung A, Wang F, Ratnaswamy G, Suckau D. Rapid, automated characterization of disulfide bond scrambling and IgG2 isoform determination. MAbs 2018; 10:1200-1213. [PMID: 30277844 PMCID: PMC6284591 DOI: 10.1080/19420862.2018.1512328] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Human antibodies of the IgG2 subclass exhibit complex inter-chain disulfide bonding patterns that result in three structures, namely A, A/B, and B. In therapeutic applications, the distribution of disulfide isoforms is a critical product quality attribute because each configuration affects higher order structure, stability, isoelectric point, and antigen binding. The current standard for quantification of IgG2 disulfide isoform distribution is based on chromatographic or electrophoretic techniques that require additional characterization using mass spectrometry (MS)-based methods to confirm disulfide linkages. Detailed characterization of the IgG2 disulfide linkages often involve MS/MS approaches that include electrospray ionization or electron-transfer dissociation, and method optimization is often cumbersome due to the large size and heterogeneity of the disulfide-bonded peptides. As reported here, we developed a rapid LC-MALDI-TOF/TOF workflow that can both identify the IgG2 disulfide linkages and provide a semi-quantitative assessment of the distribution of the disulfide isoforms. We established signature disulfide-bonded IgG2 hinge peptides that correspond to the A, A/B, and B disulfide isoforms and can be applied to the fast classification of IgG2 isoforms in heterogeneous mixtures.
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Affiliation(s)
- Anja Resemann
- a BioPharma Solutions R&D , BALS, Bruker Daltonik , Bremen , Germany
| | - Lily Liu-Shin
- b Analytical and Formulation Development, Agensys, Inc., an affiliate of Astellas , Santa Monica , CA , USA.,c Department of Biochemistry and Molecular Biology , University of Miami Miller School of Medicine , Miami , FL , USA
| | | | - Arun Malhotra
- c Department of Biochemistry and Molecular Biology , University of Miami Miller School of Medicine , Miami , FL , USA
| | - Adam Fung
- b Analytical and Formulation Development, Agensys, Inc., an affiliate of Astellas , Santa Monica , CA , USA
| | - Fang Wang
- b Analytical and Formulation Development, Agensys, Inc., an affiliate of Astellas , Santa Monica , CA , USA
| | - Gayathri Ratnaswamy
- b Analytical and Formulation Development, Agensys, Inc., an affiliate of Astellas , Santa Monica , CA , USA
| | - Detlev Suckau
- a BioPharma Solutions R&D , BALS, Bruker Daltonik , Bremen , Germany
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20
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Zhan L, Liu Y, Xie X, Xiong C, Nie Z. Heat-Induced Rearrangement of the Disulfide Bond of Lactoglobulin Characterized by Multiply Charged MALDI-TOF/TOF Mass Spectrometry. Anal Chem 2018; 90:10670-10675. [DOI: 10.1021/acs.analchem.8b02563] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Lingpeng Zhan
- Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yu Liu
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xiaobo Xie
- Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Caiqiao Xiong
- Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China
| | - Zongxiu Nie
- Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China
- National Center for Mass Spectrometry in Beijing, Beijing 100190, China
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21
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Shahriari-Farfani T, Shahpiri A, Taheri-Kafrani A. Enhancement of Tryptic Digestibility of Milk β-Lactoglobulin Through Treatment with Recombinant Rice Glutathione/Thioredoxin and NADPH Thioredoxin Reductase/Thioredoxin Systems. Appl Biochem Biotechnol 2018; 187:649-661. [PMID: 30030721 DOI: 10.1007/s12010-018-2793-4] [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: 12/27/2017] [Accepted: 05/22/2018] [Indexed: 10/28/2022]
Abstract
β-Lactoglobulin (BLG), a member of lipocalin family, is one of the major bovine milk allergens. This protein exists as a dimer of two identical subunits and contains two intramolecular disulfide bonds that are responsible for its resistance to trypsin digestion and allergenicity. This study aimed to evaluate the effect of reduction of disulfide bonds of BLG with different rice thioredoxins (Trxs) on its digestibility and allergenicity. Therefore, the active recombinant forms of three rice Trx isoforms (OsTrx1, OsTrx20, and OsTrx23) and one rice NADPH-dependent Trx reductase isoform (OsNTRB) were expressed in Escherichia coli. Based on SDS-PAGE, HPLC analysis, and competitive ELISA, the reduction of disulfide bonds of BLG with OsNTRB/OsTrx23, OsNTRB/OsTrx1, GSH/OsTrx1, or GSH/OsTrx20 increased its trypsin digestibility and reduced its immunoreactivity. The finding of this study opens new insights for application of plant Trxs in the improvement of food protein digestibility. Especially, the use of OsTrx20 and OsTrx1 are more cost-effective than E. coli and animal Trxs due to their reduction by GSH and no need to NADPH and Trx reductase as mediator enzyme.
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Affiliation(s)
- Tahere Shahriari-Farfani
- Department of Biotechnology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Azar Shahpiri
- Department of Biotechnology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
| | - Asghar Taheri-Kafrani
- Department of Biotechnology, Faculty of advanced Sciences and Technologies, University of Isfahan, Isfahan, 81746-73441, Iran
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22
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Hasan M, Leak RK, Stratford RE, Zlotos DP, Witt‐Enderby PA. Drug conjugates-an emerging approach to treat breast cancer. Pharmacol Res Perspect 2018; 6:e00417. [PMID: 29983986 PMCID: PMC6032357 DOI: 10.1002/prp2.417] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Revised: 05/25/2018] [Accepted: 06/05/2018] [Indexed: 12/28/2022] Open
Abstract
Breast cancer treatment using a single drug is associated with a high failure rate due, in part, to the heterogeneity of drug response within individuals, nonspecific target action, drug toxicity, and/or development of resistance. Use of dual-drug therapies, including drug conjugates, may help overcome some of these roadblocks by more selective targeting of the cancer cell and by acting at multiple drug targets rather than one. Drug-conjugate approaches include linking drugs to antibodies (antibody-drug conjugates), radionuclides (radioimmunoconjugates), nanoparticles (nanoparticle-drug conjugates), or to other drugs (drug-drug conjugates). Although all of these conjugates might be designed as effective treatments against breast cancer, the focus of this review will be on drug-drug conjugates because of the increase in versatility of these types of drugs with respect to mode of action at the level of the cancer cell either by creating a novel pharmacophore or by increasing the potency and/or efficacy of the drugs' effects at their respective molecular targets. The development, synthesis, and pharmacological characteristics of drug-drug conjugates will be discussed in the context of breast cancer with the hope of enhancing drug efficacy and reducing toxicities to improve patient quality of life.
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Affiliation(s)
- Mahmud Hasan
- Division of Pharmaceutical, Administrative, and Social SciencesDuquesne UniversityPittsburghPAUSA
| | - Rehana K. Leak
- Division of Pharmaceutical, Administrative, and Social SciencesDuquesne UniversityPittsburghPAUSA
| | | | - Darius P. Zlotos
- Department of Pharmaceutical ChemistryThe German University in CairoNew Cairo CityCairoEgypt
| | - Paula A. Witt‐Enderby
- Division of Pharmaceutical, Administrative, and Social SciencesDuquesne UniversityPittsburghPAUSA
- University of Pittsburgh Cancer InstituteUniversity of PittsburghPittsburghPAUSA
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23
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Murphy KM, Ho QT, Drapala KP, Keena GM, Fenelon MA, O'Mahony JA, McCarthy NA. Influence of protein standardisation media and heat treatment on viscosity and related physicochemical properties of skim milk concentrate. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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24
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Effect of micellar κ-casein dissociation on the formation of soluble protein complexes and acid gel properties. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Mediwaththe A, Chandrapala J, Vasiljevic T. Shear-induced behaviour of native milk proteins heated at temperatures above 80 °C. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.09.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Taterka H, Castillo M. Analysis of the preferential mechanisms of denaturation of whey protein variants as a function of temperature and pH for the development of an optical sensor. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12348] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Heather Taterka
- Departament de Ciència Animal i dels Aliments; Universitat Autònoma de Barcelona; Campus de la UAB 08193 Bellaterra, Cerdanyola del Vallés, Barcelona Spain
| | - Manuel Castillo
- Departament de Ciència Animal i dels Aliments; Universitat Autònoma de Barcelona; Campus de la UAB 08193 Bellaterra, Cerdanyola del Vallés, Barcelona Spain
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27
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Petit J, Moreau A, Ronse G, Debreyne P, Bouvier L, Blanpain-Avet P, Jeantet R, Delaplace G. Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1726-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Zeleňáková L, Židek R, Čanigová M, Žiarovská J, Zajác P, Maršálková L, Fikselová M, Golian J. Research And Practice: Quantification Of Raw And Heat-Treated Cow Milk in Sheep Milk, Cheese And Bryndza By ELISA Method. POTRAVINARSTVO 2016. [DOI: 10.5219/566] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to test the reliability of commercial ELISA tests (RC-bovino) within raw and heat treated cow milk detection in sheep milk and cheese in order to obtain a high-quality, reliable and economically beneficial method suitable for routine application in practice. These tests were subsequently used for quantification of cow milk in commercial "Bryndza". Raw sheep milk, cow milk and heat-treated cow milk (pasteurisation at 72 °C for 15 sec or at 85 °C for 3 sec) were mixed in precisely defined proportions (0 - 100% cow milk in sheep milk). The milk mixtures were sampled to detect adulteration and subsequently cheese was made. By ELISA tests was possible to determine these amounts of raw cow milk in sheep milk: 0.5% (0.2%), 5 % (4.81%), 50% (42.08%) and 75% (56.52%). The pasteurized samples in different combinations gave lower optical density responses than those prepared from raw milk (by approximately 60%). In context with the above mentioned, the relationship between the real and detected amount of cow milk (%) in different production stages (milk, cheese) using a regression analysis was examined. However, a lower reliability of the detection was indicated by R2 values, which ranged from 0.4058 (cheese) to 0.5175 (milk). In practice this means that although individual percentage (%) of cow milk in the sample can be detected, but in the unknown sample it can not be clearly confirm whether the cow milk was raw or heat-treated. In this context, the results can be inaccurate and may not correspond to the real situation. Within monitoring phase of this research, 9 samples of bryndza were analysed with the results of detected cow milk ranged from 11.56% to 14.3%. The obtained results confirm that the appropriate selection of ELISA tests can become an important factor in the setting of analytical capabilities for the detection of milk and cheese adulteration.
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29
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Identification of lanthionine and lysinoalanine in heat-treated wheat gliadin and bovine serum albumin using tandem mass spectrometry with higher-energy collisional dissociation. Amino Acids 2015; 48:959-971. [DOI: 10.1007/s00726-015-2139-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Accepted: 11/19/2015] [Indexed: 01/03/2023]
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Rombouts I, Lagrain B, Scherf KA, Koehler P, Delcour JA. Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation. Sci Rep 2015; 5:12210. [PMID: 26193081 PMCID: PMC4507448 DOI: 10.1038/srep12210] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Accepted: 06/18/2015] [Indexed: 12/28/2022] Open
Abstract
Thermolysin hydrolyzates of freshly isolated, extensively stored (6 years, 6 °C, dry) and heated (60 min, 90 °C, in excess water) bovine serum albumin (BSA) samples were analyzed with liquid chromatography (LC) electrospray ionization (ESI) tandem mass spectrometry (MS/MS) using alternating electron-transfer dissociation (ETD) and collision-induced dissociation (CID). The positions of disulfide bonds and free thiol groups in the different samples were compared to those deduced from the crystal structure of native BSA. Results revealed non-enzymatic posttranslational modifications of cysteine during isolation, extensive dry storage, and heating. Heat-induced extractability loss of BSA was linked to the impact of protein unfolding on the involvement of specific cysteine residues in intermolecular and intramolecular thiol-disulfide interchange and thiol oxidation reactions. The here developed approach holds promise for exploring disulfide bond formation and reshuffling in various proteins under conditions relevant for chemical, biochemical, pharmaceutical and food processing.
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Affiliation(s)
- Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, box 2463, B-3001 Leuven, Belgium
| | - Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, box 2463, B-3001 Leuven, Belgium
| | - Katharina A. Scherf
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straβe 34, D-85354 Freising, Germany
| | - Peter Koehler
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straβe 34, D-85354 Freising, Germany
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, box 2463, B-3001 Leuven, Belgium
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31
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Felfoul I, Lopez C, Gaucheron F, Attia H, Ayadi MA. Fouling Behavior of Camel and Cow Milks Under Different Heat Treatments. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1529-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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33
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Wijayanti HB, Bansal N, Deeth HC. Stability of Whey Proteins during Thermal Processing: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12105] [Citation(s) in RCA: 215] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Heni B. Wijayanti
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Hilton C. Deeth
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
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34
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Lisson M, Lochnit G, Erhardt G. Genetic variants of bovine β- and κ-casein result in different immunoglobulin E-binding epitopes after in vitro gastrointestinal digestion. J Dairy Sci 2013; 96:5532-43. [DOI: 10.3168/jds.2013-6684] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Accepted: 06/09/2013] [Indexed: 01/01/2023]
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35
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Nguyen NH, Wong M, Havea P, Guyomarc’h F, Anema SG. The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent. Food Chem 2013; 138:1604-9. [DOI: 10.1016/j.foodchem.2012.10.071] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Revised: 09/28/2012] [Accepted: 10/02/2012] [Indexed: 10/27/2022]
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36
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Nguyen NH, Anema SG, Havea P, Guyomarc’h F, Wong M. Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.12.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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37
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Xiao-Hong L, Xiao-Yang G, Xian-Zhou Z. Structural properties and S—S dissociation energies in a series of disulfide compounds: a theoretical study. J Sulphur Chem 2011. [DOI: 10.1080/17415993.2011.613121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Li Xiao-Hong
- a College of Physics and Engineering , Henan University of Science and Technology , Luoyang, 471003, People's Republic of China
| | - Gong Xiao-Yang
- a College of Physics and Engineering , Henan University of Science and Technology , Luoyang, 471003, People's Republic of China
| | - Zhang Xian-Zhou
- b College of Physics and Information Engineering , Henan Normal University , Xinxiang, 453007, People's Republic of China
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38
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Morin S, Bernard H, Przybylski-Nicaise L, Corthier G, Rabot S, Wal JM, Hazebrouck S. Allergenic and immunogenic potential of cow's milk β-lactoglobulin and caseins evidenced without adjuvant in germ-free mice. Mol Nutr Food Res 2011; 55:1700-7. [PMID: 22045656 DOI: 10.1002/mnfr.201100024] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2011] [Revised: 06/01/2011] [Accepted: 06/20/2011] [Indexed: 01/07/2023]
Abstract
SCOPE In most animal models of allergy, the development of an IgE response requires the use of an adjuvant. Germ-free (GF) mice exhibit Th2-polarized antibody responses combined with defective immunosuppressive mechanisms. The sensitizing potential of milk proteins was investigated in GF mice in the absence of adjuvant. METHODS AND RESULTS β-lactoglobulin (BLG) and whole casein (CAS) allergenicity was evaluated by means of intraperitoneal injections without adjuvant. Injections of BLG induced significant IgE and IgG1 responses in GF mice, while CAS injections provoked the production of IgG1 toward κ- and αS1-caseins. No significant antibody response was evidenced in conventional (CV) mice. After in vitro BLG-reactivation, IL-4, IL-5, IL-13 and IFN-γ productions by splenocytes were higher in GF mice than in CV mice. Heat-treatment decreased BLG allergenicity as indicated by the absence of IgE production in GF mice. However, heat-treatment increased protein immunogenicity and led to the production of anti-BLG and anti-κ-casein IgG1 in both GF and CV mice. This correlated with enhanced productions of IL-4, IL-5 and IL-13 in BLG-reactivated splenocytes from CV mice. CONCLUSION Gut colonization by commensal bacteria appeared then to significantly reduce the susceptibility of mice toward the intrinsic allergenic and immunogenic potential of milk proteins.
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Affiliation(s)
- Stéphanie Morin
- INRA, UR 496, Immuno-Allergie Alimentaire, CEA de Saclay, Gif-sur-Yvette, France.
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39
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Comparison of pressure treatment and heat treatment of skim milk with added starch on subsequent acid gelation of milk. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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40
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Dupont D, Mandalari G, Mollé D, Jardin J, Rolet-Répécaud O, Duboz G, Léonil J, Mills CEN, Mackie AR. Food processing increases casein resistance to simulated infant digestion. Mol Nutr Food Res 2010; 54:1677-89. [DOI: 10.1002/mnfr.200900582] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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41
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Dupont D, Boutrou R, Menard O, Jardin J, Tanguy G, Schuck P, Haab BB, Leonil J. Heat Treatment of Milk During Powder Manufacture Increases Casein Resistance to Simulated Infant Digestion. ACTA ACUST UNITED AC 2010. [DOI: 10.1007/s13228-010-0003-0] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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42
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Chevalier F, Kelly AL. Proteomic quantification of disulfide-linked polymers in raw and heated bovine milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7437-7444. [PMID: 20504025 DOI: 10.1021/jf1010879] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Disulfide bond formation between milk protein molecules was quantified in raw and heated bovine milk using reducing and nonreducing two-dimensional electrophoresis. Analysis of protein profiles in raw milk indicated that 18% of alpha(S2)-casein, 25% of beta-lactoglobulin, and 46% of kappa-casein molecules were involved in disulfide-linked complexes (calculated through differences in spot volumes on two-dimensional electrophoretograms under reducing and nonreducing conditions), whereas levels of alpha(S1)- and beta-caseins were similar under both conditions. Following heat treatment at 90 degrees C for 30 min, spot volumes of serum albumin, beta-lactoglobulin, and kappa-casein decreased by 85%, 75%, and 75%, respectively, with the formation of several spots on nonreducing gels corresponding to polymers. Homopolymers and heteropolymers of kappa-casein and alpha(S2)-casein were identified by mass spectrometry in raw milk samples; polymers involving only alpha(S2)-casein or only kappa-casein accounted for 43% and 12% of the total polymers present, respectively. In addition, 45% of polymers in raw milk involved alpha(S2)-casein in association with other proteins as heteropolymers, indicating the key role of this protein in intermolecular disulfide bridging between proteins in raw milk. The intensity of monomeric kappa-casein spots decreased progressively with heating time at 90 degrees C, with greatest changes in spots with acidic isoelectric points. Interactions and association of milk proteins via disulfide bridges are discussed in relation to the proteins involved and their potential protective function against formation of fibril aggregates.
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Affiliation(s)
- François Chevalier
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
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43
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Pelaez-Lorenzo C, Diez-Masa JC, Vasallo I, de Frutos M. Development of an optimized ELISA and a sample preparation method for the detection of beta-lactoglobulin traces in baby foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:1664-1671. [PMID: 20073478 DOI: 10.1021/jf9041485] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Dairy products can induce allergic reactions even when present at very low levels, such as levels found in involuntary contamination during food manufacturing. beta-Lactoglobulin (betaLG) is the main allergen in cow's milk. The objective of this work was to develop a sensitive method for betaLG detection in baby foods through the optimization of an innovative sample preparation method. Three types of baby foods deliberately contaminated with dairy products or dairy desserts were sterilized to simulate the potential contamination occurring during manufacturing and then used as samples. Different sample preparation methods were compared. The best results were provided by an extraction solution containing beta-mercaptoethanol, guanidine hydrochloride, and a saline solution. An ELISA method was optimized for the detection of betaLG (LOD = 9.7 x 10(-13) M). The developed method allowed detection of even 1 part of dairy product in 100,000 parts of baby food for some of the analyzed foods.
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44
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Meltretter J, Birlouez-Aragon I, Becker CM, Pischetsrieder M. Assessment of heat treatment of dairy products by MALDI-TOF-MS. Mol Nutr Food Res 2009; 53:1487-95. [DOI: 10.1002/mnfr.200900008] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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45
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Chevalier F, Hirtz C, Sommerer N, Kelly AL. Use of reducing/nonreducing two-dimensional electrophoresis for the study of disulfide-mediated interactions between proteins in raw and heated bovine milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:5948-5955. [PMID: 19526987 DOI: 10.1021/jf900518n] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The composition and interactions of proteins in bovine milk, and modifications resulting from milk storage and processing, are complex and incompletely understood. Analysis of the milk proteome can elucidate milk protein expression, structure, interaction, and modifications. Raw milk was analyzed by two-dimensional electrophoresis (isolelectric focusing followed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis) under reducing and nonreducing, or combined, conditions, followed by mass spectrometry of separated protein spots; a small number of high-abundance proteins, that is, caseins (alpha(S1)-, alpha(S2)-, beta-, kappa-, and gamma-), beta-lactoglobulin, alpha-lactalbumin, and serum albumin, represented the vast majority of protein spots on the two-dimensional electrophoretograms of raw milk samples, but some cross-linked protein complexes (mainly homopolymers of kappa-casein and alpha(S2)-casein but also some heteropolymeric complexes) were resolved under native/unheated conditions. When skim milk was heated to 90 degrees C for up to 10 min, the level of native whey proteins decreased in parallel with an increase in disulfide-linked complexes, including very complex heteropolymers, for example, casein/whey protein polymers containing multiple species. The analysis strategy used in this study reveals numerous disulfide-mediated interactions and can be proposed to analyze reduction/oxidation of milk and dairy product proteins following processing treatments applied for processing and storage.
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Affiliation(s)
- François Chevalier
- Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
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46
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Donato L, Guyomarc'h F. Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst:2008033] [Citation(s) in RCA: 186] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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47
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Manzo C, Pizzano R, Addeo F. Detection of pH 4.6 insoluble beta-lactoglobulin in heat-treated milk and Mozzarella cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7929-7933. [PMID: 18693737 DOI: 10.1021/jf801190t] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Different protein aggregates including beta-lactoglobulin (beta lg) were detected in the pH 4.6 insoluble fraction recovered from actual heat-treated milk samples by gel electrophoresis and immunoblotting. A competitive enzyme-linked immunosorbent assay (ELISA) using anti-beta lg polyclonal antibodies was developed to analyze the beta lg partition in the protein fractions obtained upon acidification of both milk and Mozzarella cheese at pH 4.6. According to ELISA determinations, nearly 90% of the pH 4.6 soluble beta lg included in raw milk was found in the pH 4.6 insoluble fraction of ultrahigh temperature (UHT)-treated milk. As concerns Mozzarella cheese analysis, ELISA results indicated that about 36% of the total beta lg milk content was transferred from pasteurized milk to Mozzarella cheese, whereas less than 0.5% was transferred from raw milk. The pH 4.6 insoluble beta lg proved to be a suitable indicator of the intensity of the heat treatment applied to milk. The ELISA-based detection of this parameter was suggested for quality control of both drinking milk and raw milk cheese.
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Affiliation(s)
- C Manzo
- Consiglio Nazionale delle Ricerche, Istituto di Scienze dell'Alimentazione, via Roma 52 A-C, I-83100 Avellino, Italy
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On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins. J DAIRY RES 2008; 75:415-21. [DOI: 10.1017/s0022029908003555] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
When κ-casein (κ-CN) was added to milk, and the milk was subsequently pH adjusted (pH 6·5−6·9) and heated (90°C/15 min), the serum contained considerably higher levels of denatured whey proteins than the milks without added κ-CN. When milk at pH 6·5−6·9 was heated at 90°C for different times, κ-CN was found in the serum in the early stages of heating and before significant levels of whey proteins were denatured. κ-CN reached its maximum level in the serum before the whey proteins were fully denatured. When milk at pH 6·5−6·9 was heated at 20−90°C for 15 min, κ-CN dissociated from the casein micelles at all temperatures, with the level in the serum increasing with the temperature and the pH at heating. κ-CN dissociated from the micelles at temperatures below those at which significant levels of the whey proteins were denatured. When taken together, the results from these experiments strongly indicate that the dissociation of κ-CN from the micelles can precede the interaction of the denatured whey proteins with κ-CN, and that there is a preferential interaction of the denatured whey proteins with serum-phase κ-CN.
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49
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Meltretter J, Becker CM, Pischetsrieder M. Identification and site-specific relative quantification of beta-lactoglobulin modifications in heated milk and dairy products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:5165-5171. [PMID: 18537261 DOI: 10.1021/jf800571j] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
During milk processing, proteins can be severely modified by oxidation, condensation, and Maillard reaction, leading to changes in their nutritional and technological properties. In this study, major modifications of beta-lactoglobulin, formed during the heating and processing of milk, were screened by mass spectrometry. For this purpose, beta-lactoglobulin was isolated from the milk samples by gel electrophoresis and analyzed by matrix-assisted laser desorption/ionization mass spectrometry after in-gel digestion with endoproteinase AspN. In heated milk, lactulosyllysine was detected at lysine 47 and 138 or 141 as well as methionine sulfoxide at methionine 7, 24, and 145. All these modifications increased gradually when raw milk was heated for 20, 40, and 60 min at 120 degrees C. The major modifications were also relatively quantified in dairy products, such as raw, high-temperature, ultra-high-temperature, sterilized, and condensed milk as well as infant formulas. The highest contents of lactulosyllysine at Lys47 were detected in powdered infant formulas, whereas lactulosyllysine at Lys138/141 was predominant in condensed milk samples. Methionine sulfoxide at Met7 and Met24 showed a trend toward higher modification rates in more severely processed products.
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Affiliation(s)
- Jasmin Meltretter
- Department of Chemistry and Pharmacy, Food Chemistry, Emil-Fischer-Center, University of Erlangen-Nuremberg, Schuhstrasse 19, 91052 Erlangen, Germany
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Effects of heat and β-lactoglobulin on distribution of fluorescently labeled tissue- and urokinase-type plasminogen activators in a model milk system. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.06.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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