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Chakraborty G. Red emitting fluorogenic dye as an efficient turn-on probe for milk allergen. Int J Biol Macromol 2022; 221:1527-1535. [PMID: 36122782 DOI: 10.1016/j.ijbiomac.2022.09.130] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 09/14/2022] [Accepted: 09/14/2022] [Indexed: 11/24/2022]
Abstract
Development of simple, fast and non-destructive technique such as fluorescence based method for the quantification of milk allergens in various dairy products is a highly rewarding task. In this contribution, a red emitting fluorogenic dye, quinaldine red (QR) is reported for the detection and quantification of a milk allergen, beta lactoglobulin (β-LG) in milk and whey matrices, utilizing its high selectivity and sensitivity towards β-LG. Detail spectroscopic investigation reveals that binding of QR to the hydrophobic calyx site of β-LG protein substantially reduces the torsional agility and propensity of TICT state formation of QR, rendering the dye highly fluorescent in nature. This enables estimation of β-LG with LOD 52.1(±0.9) nM in buffer solution and 0.21(±0.01) μM in 5 % bovine milk matrix respectively. Additionally, high selectivity and sensitivity, excellent repeatability, quick response, and emission in the biologically favorable red spectral region make QR based fluorometric quantification of β-LG a highly attractive choice. Finally, the estimated β-LG concentrations in milk and whey matrices from fluorometric titration and densitometry methods are found to match excellently with each other, suggesting potential of QR as an efficient turn-on fluorescent probe for the quantification of β-LG (milk allergen) in various dairy products.
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Affiliation(s)
- Goutam Chakraborty
- Laser and Plasma Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.
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2
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Radosavljević J, Stanić-Vučinić D, Stojadinović M, Radomirović M, Simović A, Radibratović M, Veličković TĆ. Application of Ion Exchange and Adsorption Techniques for Separation of
Whey Proteins from Bovine Milk. CURR ANAL CHEM 2022. [DOI: 10.2174/1573411017666210108092338] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
The world production of whey was estimated to be more than 200 million tons per year.
Although whey is an important source of proteins with high nutritional value and biotechnological importance, it is still
considered as a by-product of the dairy industry with low economic value due to low industrial exploitation. There are
several challenges in the separation of whey proteins: low concentration, the complexity of the material and similar
properties (pI, molecular mass) of some proteins.
Methods:
A narrative review of all the relevant papers on the present methodologies based on ion-exchange and
adsorption principles for isolation of whey proteins, known to the authors, was conducted.
Results:
Traditional ion-exchange techniques are widely used for the separation and purification of the bovine whey
proteins. These methodologies, based on the anion or cation chromatographic procedures, as well as combination of
aforementioned techniques are still preferential methods for the isolation of the whey proteins on the laboratory scale.
However, more recent research on ion exchange membranes for this purpose has been introduced, with promising
potential to be applied on the pilot industrial scale. Newly developed methodologies based either on the ion-exchange
separation (for example: simulated moving bed chromatography, expanded bed adsorption, magnetic ion exchangers, etc.)
or adsorption (for example: adsorption on hydroxyapatite or activated carbon, or molecular imprinting) are promising
approaches for scaling up of the whey proteins’ purification processes.
Conclusion:
Many procedures based on ion exchange are successfully implemented for separation and purification of
whey proteins, providing protein preparations of moderate-to-high yield and satisfactory purity. However, the authors
anticipate further development of adsorption-based methodologies for separation of whey proteins by targeting the
differences in proteins’ structures rather than targeting the differences in molecular masses and pI. The complex
composite multilayered matrices, including also inorganic components, are promising materials for simultaneous
exploiting of the differences in the masses, pI and structures of whey proteins for the separation.
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Affiliation(s)
- Jelena Radosavljević
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Dragana Stanić-Vučinić
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Marija Stojadinović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Mirjana Radomirović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Ana Simović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Milica Radibratović
- Center for Chemistry, University of Belgrade - Institute of Chemistry, Technology and Metallurgy, Njegoševa 12, 11000 Belgrade,Serbia
| | - Tanja Ćirković Veličković
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
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3
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De S, Das G. Insights into the self-aggregating properties of a solvatochromic probe and interaction with β-lactoglobulin. NEW J CHEM 2022. [DOI: 10.1039/d2nj02787a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A solvatochromic benzothiazole compound is designed, which exhibits water-induced aggregation and selective detection of β-lactoglobulin at physiological pH.
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Affiliation(s)
- Sagnik De
- Department of Chemistry, Indian Institute of Technology Guwahati, Assam 781039, India
| | - Gopal Das
- Department of Chemistry, Indian Institute of Technology Guwahati, Assam 781039, India
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Abstract
The significance of dairy in human health and nutrition is gaining significant momentum as consumers continue to desire wholesome, nutritious foods to fulfill their health and wellness needs. Bovine milk not only consists of all the essential nutrients required for growth and development, it also provides a broad range of bioactive components that play an important role in managing human homeostasis and immune function. In recent years, milk bioactives, including α-lactalbumin, lactoferrin, glycomacropeptide, milk fat globule membrane, and milk oligosaccharides, have been intensively studied because of their unique bioactivity and functionality. Challenges for the application of these bioactive components in food and pharmaceutical formulations are associated with their isolation and purification on an industrial scale and also with their physical and chemical instability during processing, storage, and digestion. These challenges can be overcome by advanced separation techniques and sophisticated nano- or micro-encapsulation technologies. Current knowledge about the chemistry, separation, and encapsulation technology of major bioactives derived from bovine milk and their application in the food industry is reviewed here.
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Affiliation(s)
- Tiantian Lin
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Gopinathan Meletharayil
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Rohit Kapoor
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
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Purification and Characterization of Trochus radiatus Derived Low Molecular Weight Bactericidal Polypeptide Active Against ESKAPE Pathogens. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-021-10195-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Touhami S, Chamberland J, Perreault V, Suwal S, Marciniak A, Pouliot Y, Doyen A. Coupling high hydrostatic pressure and ultrafiltration for fractionation of alpha-lactalbumin from skim milk. SEP SCI TECHNOL 2021. [DOI: 10.1080/01496395.2020.1749079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Serine Touhami
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Julien Chamberland
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Véronique Perreault
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Shyam Suwal
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Alice Marciniak
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Yves Pouliot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
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Fuciños C, Fuciños P, Estévez N, Pastrana LM, Vicente AA, Rúa ML. One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes. Food Chem 2019; 275:480-488. [DOI: 10.1016/j.foodchem.2018.09.144] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 09/22/2018] [Accepted: 09/24/2018] [Indexed: 01/15/2023]
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