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An approach on detection, quantification, technological properties, and trends market of A2 cow milk. Food Res Int 2023; 167:112690. [PMID: 37087212 DOI: 10.1016/j.foodres.2023.112690] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 03/02/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023]
Abstract
The genetic variant A2 β-casein integrates the casein protein group in milk and has been often associated with positive health outcomes. Therefore, this review explores the present understanding of A2 β-casein, including detection methods and the market trends for dairy from A2 milk. Also, the interaction of A2 β-casein with αs1-casein and κ-casein genotypes was examined in terms of technological impacts on A2 milk. A limited number of preliminary studies has aimed to investigate the sensorial and technological impacts of β-casein variants in milk matrices, for instance, in yogurt and other derivatives. Nevertheless, considering studies carried out so far, it is concluded that the manufacture of dairy products from A2 milk is perfectly feasible, as the products presented slight differences when compared to those derived from traditional milk. In one of the works, sensitive drops in rennet coagulation time and curd firmness values were observed in cheese traits. However, it is relevant to point out that variant A of κ-casein plays a negative role in the coagulation features of milk. Therefore, alterations in the pattern of cheese-making properties are not uniquely related to β-casein variants. Attempts to produce A2 β-casein in laboratory (non-natural source), through biosynthesis, for example, have not been found so far. This knowledge gap offers a promising area for future studies concerning proteins and bioactive peptide production.
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2
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Review: The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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3
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Daniloskia D, McCarthy NA, O’Callaghan TF, Vasiljevic T. Authentication of β-casein milk phenotypes using FTIR spectroscopy. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105350] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Gai N, Uniacke-Lowe T, O’Regan J, Faulkner H, Kelly AL. Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review. Foods 2021; 10:2409. [PMID: 34681458 PMCID: PMC8535582 DOI: 10.3390/foods10102409] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/29/2021] [Accepted: 09/30/2021] [Indexed: 12/05/2022] Open
Abstract
Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality. For example, the C variant and the BC haplotype of αS1-casein (αS1-CN), β-casein (β-CN) B and A1 variants, and κ-casein (κ-CN) B variant, are favourable for rennet coagulation, as well as the B variant of β-lactoglobulin (β-lg). κ-CN is reported to be the only protein influencing acid gel formation, with the AA variant contributing to a firmer acid curd. For heat stability, κ-CN B variant improves the heat resistance of milk at natural pH, and the order of heat stability between phenotypes is BB > AB > AA. The A2 variant of β-CN is more efficient in emulsion formation, but the emulsion stability is lower than the A1 and B variants. Foaming properties of milk with β-lg variant B are better than A, but the differences between β-CN A1 and A2 variants are controversial. Genetic variants of milk proteins also influence milk yield, composition, quality and processability; thus, study of such relationships offers guidance for the selection of targeted genetic variants.
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Affiliation(s)
- Nan Gai
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Therese Uniacke-Lowe
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Jonathan O’Regan
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Hope Faulkner
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Alan L. Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
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Sunds AV, Bunyatratchata A, Robinson R, Glantz M, Paulsson M, Leskauskaite D, Pihlanto A, Inglingstad R, Devold TG, Vegarud GE, Birgisdottir BE, Gudjonsdottir M, Barile D, Larsen LB, Poulsen NA. Comparison of bovine milk oligosaccharides in native North European cattle breeds. Int Dairy J 2020; 114. [PMID: 33304057 DOI: 10.1016/j.idairyj.2020.104917] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Milk oligosaccharides are of high interest due to their bioactive properties. This study is the first to characterise milk oligosaccharides from native North European cattle breeds, as represented by 80 milk samples collected from eight native breeds originated from Norway (Norwegian Doela cattle and Norwegian Telemark cattle), Sweden (Swedish Mountain cattle), Denmark (Danish Red anno 1970), Iceland (Icelandic cattle), Lithuania (native Lithuanian Black and White) and Finland (Western Finncattle and Eastern Finncattle). Using high-performance liquid-chromatography chip/quadrupole time-of-flight mass-spectrometry, 18 unique monosaccharide compositions and a multitude of isomers were identified. No N-glycolylneuraminic acid was identified among these breeds. Western Finncattle milk was most abundant in neutral, acidic and fucosylated oligosaccharides. Further, Eastern Finncattle milk was significantly higher in acidic oligosaccharides and Icelandic cattle milk significantly higher in fucosylated oligosaccharides, compared to the mean. This study highlights specific native breeds of particular interest for future exploitation of milk oligosaccharides and breeding strategies.
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Affiliation(s)
- Anne Vuholm Sunds
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | | | - Randall Robinson
- Department of Food Science and Technology, University of California, Davis, USA
| | - Maria Glantz
- Department of Food Technology, Engineering and Nutrition, Lund University, Sweden
| | - Marie Paulsson
- Department of Food Technology, Engineering and Nutrition, Lund University, Sweden
| | - Daiva Leskauskaite
- Department of Food Science and Technology, Kaunas University of Technology, Lithuania
| | | | - Ragnhild Inglingstad
- Norwegian University of Life Sciences, Faculty of Chemistry, Biotechnology and Food Science, Norway
| | - Tove G Devold
- Norwegian University of Life Sciences, Faculty of Chemistry, Biotechnology and Food Science, Norway
| | - Gerd E Vegarud
- Norwegian University of Life Sciences, Faculty of Chemistry, Biotechnology and Food Science, Norway
| | - Bryndis Eva Birgisdottir
- Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Iceland
| | - Maria Gudjonsdottir
- Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Iceland
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, USA
| | - Lotte Bach Larsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Nina Aagaard Poulsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
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6
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Poulsen NA, Szekeres BD, Kargo M, Larsen LB. Mineral and fatty acid composition of milk from native Jutland and Danish Red 1970 cattle breeds. ACTA AGR SCAND A-AN 2019. [DOI: 10.1080/09064702.2019.1674914] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- N. A. Poulsen
- Department of Food Science, Aarhus University, Tjele, Denmark
| | - B. D. Szekeres
- Department of Molecular Biology and Genetics, Aarhus University, Tjele, Denmark
| | - M. Kargo
- Department of Molecular Biology and Genetics, Aarhus University, Tjele, Denmark
| | - L. B. Larsen
- Department of Food Science, Aarhus University, Tjele, Denmark
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Nilsson K, Stålhammar H, Stenholdt Hansen M, Lindmark-Månsson H, Duchemin S, Fikse F, de Koning DJ, Paulsson M, Glantz M. Characterisation of non-coagulating milk and effects of milk composition and physical properties on rennet-induced coagulation in Swedish Red Dairy Cattle. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Asledottir T, Le TT, Poulsen NA, Devold TG, Larsen LB, Vegarud GE. Release of β-casomorphin-7 from bovine milk of different β-casein variants after ex vivo gastrointestinal digestion. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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