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Majidinia L, Kalbasi-Ashtari A, Mirsaeedghazi H. Effects of pH, stirring rate, reaction time and sequential ultrafiltration of whey protein solution on recovery and purification of glycomacropeptides. J DAIRY RES 2022; 89:1-8. [PMID: 36177856 DOI: 10.1017/s0022029922000632] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This study was designed to show the changes in glycolmacropeptides (GMPs) of whey protein solution (WPS) due to different pretreatments before and after ultrafiltration (UF). The combined form of two variants (A&B) of GMPs is a helpful compound for nutritional management of phenylketonuria and ulcerative-colitis diseases and has low content of phenylalanine (Phe). WPS with 10% concentration was prepared, acidified (adjusted to pH = 3.0), and passed through a PES (polyethersulfone) membrane in the 1st-stage of ultrafiltration (UF-1). Then the resulting permeate was neutralized and went through the 2nd-stage of ultrafiltration (UF-2) under similar conditions. Four experiments of TRT-CON, CON-TRT, TRT-TRT, and CON-CON were used with different pretreatments, where TRT was a mixing-treatment of 30 min at 150 RPM applied either after acidification of WPS or after neutralization of first permeate and before UF-2 process. While the concentration and purity of the combined GMPs in UF-2 retentate in TRT-TRT respectively were >95.6 and 99.5%, its Phe became <10 ppm among the experiments. Highly glycolyzed polymers of GMPs (MW = 45-50 kDa) were formed in the TRT-TRT experiment and went through the pore sizes of PES membrane of UF-1 easily because of their flexible structure. However, they remained in the UF-2 retentate, due to to the formation of bulky polymers. The TRT-TRT experiment had the highest reversible and irreversible resistances for passing through the UF-1 and remaining on the UF-2 membranes, and its fouling index was significantly less than other experiments.
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Affiliation(s)
- Lida Majidinia
- Department of Food Science and Technology, Pharmaceutical Science Branch, Azad University of Medical Sciences, Tehran, Iran
| | - Ahmad Kalbasi-Ashtari
- Biological and Agricultural Engineering Department, Texas A&M University, College Station, Texas, USA
| | - Hossein Mirsaeedghazi
- Department of Food Technology, College of Aburaihan, University of Tehran, Tehran, Iran
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Blanco PM, Achetoni MM, Garcés JL, Madurga S, Mas F, Baieli MF, Narambuena CF. Adsorption of flexible proteins in the 'wrong side' of the isoelectric point: Casein macropeptide as a model system. Colloids Surf B Biointerfaces 2022; 217:112617. [PMID: 35738075 DOI: 10.1016/j.colsurfb.2022.112617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 04/10/2022] [Accepted: 06/06/2022] [Indexed: 01/05/2023]
Abstract
We analyze the conditions of the adsorption of a flexible peptide onto a charged substrate in the 'wrong side' of the isoelectric point (WSIP), i.e. when surface and peptide charges have the same sign. As a model system, we focus on the casein macropeptide (CMP), both in the aglycosylated (aCMP) and fully glycosydated (gCMP) forms. We model the substrate as a uniformly charged plane while CMP is treated as a bead-and-spring model including electrostatic interactions, excluded volume effects and acid/base equilibria. Adsorption coverage, aminoacid charges and concentration profiles are computed by means of Monte Carlo simulations at fixed pH and salt concentration. We conclude that for different reasons the CMP can be adsorbed to both positively and negatively charged surfaces in the WSIP. For negatively charged surfaces, WSIP adsorption is due to the patchy distribution of charges: the peptide is attached to the surface by the positively charged end of the chain, while the repulsion of the surface for the negatively charged tail is screened by the small ions of the added salt. This effect increases with salt concentration. Conversely, a positively charged substrate induces strong charge regulation of the peptide: the acidic groups are deprotonated, and the peptide becomes negatively charged. This effect is stronger at low salt concentrations and it is more intense for gCMP than for aCMP, due to the presence of the additional sialic groups in gCMP.
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Affiliation(s)
- Pablo M Blanco
- Department of Physical and Macromolecular Chemistry, Faculty of Science, Charles University, Hlavova 8, 128 00 Prague 2, Czech Republic; Department of Material Science and Physical Chemistry & Institute of Theoretical and Computational Chemistry (IQTC), University of Barcelona, C/ Martí i Franquès, 1, 08028 Barcelona, Catalonia, Spain
| | - Micaela M Achetoni
- Universidad Tecnología Nacional & Grupo Bionanotecnología y Sistemas Complejos. (UTN-CONICET), Facultad Regional San Rafael, Av. General Urquiza 314C.P.:5600, San Rafael, Mendoza, Argentina
| | - Josep L Garcés
- Department of Chemistry, University of Lleida, Av. Alcalde Rovira Roure 191, E-25198 Lleida, Catalonia, Spain
| | - Sergio Madurga
- Department of Material Science and Physical Chemistry & Institute of Theoretical and Computational Chemistry (IQTC), University of Barcelona, C/ Martí i Franquès, 1, 08028 Barcelona, Catalonia, Spain
| | - Francesc Mas
- Department of Material Science and Physical Chemistry & Institute of Theoretical and Computational Chemistry (IQTC), University of Barcelona, C/ Martí i Franquès, 1, 08028 Barcelona, Catalonia, Spain
| | - María F Baieli
- Universidad de Buenos Aires & Instituto de Nanobiotecnología (UBA-CONICET), Facultad de Farmacia y Bioquímica, Buenos Aires, Argentina
| | - Claudio F Narambuena
- Universidad Tecnología Nacional & Grupo Bionanotecnología y Sistemas Complejos. (UTN-CONICET), Facultad Regional San Rafael, Av. General Urquiza 314C.P.:5600, San Rafael, Mendoza, Argentina.
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Bensi G, Carbone MT, Schiaffino MC, Parolisi S, Pozzoli A, Biasucci G. Quality of life aspects of a low protein diet using GMP in patients with phenylketonuria. J Int Med Res 2022; 50:3000605221125524. [PMID: 36146893 PMCID: PMC9511328 DOI: 10.1177/03000605221125524] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Objective To assess some quality of life (QOL) aspects of a low protein diet, using glycomacropeptide (GMP) as a protein substitute in patients with phenylketonuria (PKU). Methods This was a multicentre, prospective observational cohort, study. Metabolic control, nutritional parameters, and dietary adherence were assessed in patients with PKU before (T0), and six months after (T6) starting a low protein diet using GMP. Selected items from the PKU-QOL questionnaire were used to assess patients’ acceptance of their modified diet. Results 18 patients from three Italian Centres, completed the study. With the exception of LDL-cholesterol and vitamin 25OH-D concentrations, there were no differences between T0 and T6 in metabolic or nutritional parameters. Data suggested that patients have a good acceptance of protein substitutes containing GMP, probably because of their improved palatability. Conclusions According to our patients’ responses to items related to dietary regimen, GMP based protein substitutes do not appear to significantly affect QOL.
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Affiliation(s)
- Giulia Bensi
- Paediatrics & Neonatology Unit, Guglielmo da Saliceto Hospital, Piacenza, Italy
| | | | - Maria Cristina Schiaffino
- Paediatrics and Endocrinology Unit, Giannina Gaslini Children's Hospital and Research Institute, Genoa, Italy
| | - Sara Parolisi
- Rare and Metabolic Diseases Unit, AORN Santobono-Pausilipon, Naples, Italy
| | - Angela Pozzoli
- Paediatrics & Neonatology Unit, Guglielmo da Saliceto Hospital, Piacenza, Italy
| | - Giacomo Biasucci
- Paediatrics & Neonatology Unit, Guglielmo da Saliceto Hospital, Piacenza, Italy
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Karimidastjerd A, Gulsunoglu-Konuskan Z. Biological, functional and nutritional properties of caseinomacropeptide from sweet whey. Crit Rev Food Sci Nutr 2021:1-13. [PMID: 34802348 DOI: 10.1080/10408398.2021.2000360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Bioactive peptides derived from bovine milk proteins have gained much attention due to their health promoting functions. All over the world, cheese industry generates high volumes of sweet whey that could be used as an alternative source of bioactive peptide in nutraceuticals and food industry. Caseinomacropeptide (CMP) is a bioactive peptide derived from κ-casein by the action of chymosin during cheese manufacturing. CMP consist of two forms which are glycosylated (gCMP) and non-glycosylated (aCMP). The predominant carbohydrate in gCMP is N-acetylneuraminic (sialic acid) which gives functional and biological properties to gCMP. Due to its unique composition and technological characteristics such as wide pH range solubility, emulsifying, gelling, and foaming ability, CMP has received special attention. Therefore, there is an increased interest in researches for isolation and concentration of CMP. However, the isolation and purification methods are not cost-effective. It would be easier to optimize the conditions for isolation, purification, and utilization of CMP in nutraceuticals and food industry through deeper understanding of the effective factors. In this review, the structure of CMP, biological activities, isolation, and purification methods, the factors affecting functional properties and application areas of CMP in food industry are discussed.
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Affiliation(s)
- Atefeh Karimidastjerd
- Department of Food Engineering, Faculty of Chemical and Metallurgical, Istanbul Technical University, Istanbul, Turkey
| | - Zehra Gulsunoglu-Konuskan
- Nutrition and Dietetics Department, Faculty of Health Sciences, Istanbul Aydin University, Istanbul, Turkey
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Hirsch DB, Martínez Álvarez LM, Urtasun N, Baieli MF, Lázaro- Martínez JM, Glisoni RJ, Miranda MV, Cascone O, Wolman FJ. Lactoferrin purification and whey protein isolate recovery from cheese whey using chitosan mini-spheres. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104764] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103546] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Arunkumar A, Etzel MR. Fractionation of Glycomacropeptide from Whey Using Positively Charged Ultrafiltration Membranes. Foods 2018; 7:E166. [PMID: 30304801 PMCID: PMC6210718 DOI: 10.3390/foods7100166] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 08/22/2018] [Accepted: 10/05/2018] [Indexed: 11/24/2022] Open
Abstract
Fractionation of the bovine glycomacropeptide (GMP) from the other proteins in cheese whey was examined using ultrafiltration membranes surface modified to contain positively charged polymer brushes made of polyhexamethylene biguanide. By placing a strong positive charge on a 1000 kDa ultrafiltration membrane and adjusting the pH of whey close to the isoelectric point of GMP, a 14-fold increase in selectivity was observed compared to unmodified membranes. A one stage membrane system gave 90% pure GMP and a three-stage rectification system gave 97% pure GMP. The charged membrane was salt-tolerant up to 40 mS cm-1 conductivity, allowing fractionation of GMP directly from cheese whey without first lowering the whey conductivity by water dilution. Thus, similarly sized proteins that differed somewhat in isoelectric points and were 50⁻100 fold smaller than the membrane molecular weight cut-off (MWCO), were cleanly fractionated using charged ultrafiltration membranes without water addition. This is the first study to report on the use of salt-tolerant charged ultrafiltration membranes to produce chromatographically pure protein fractions from whey, making ultrafiltration an attractive alternative to chromatography for dairy protein fractionation.
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Affiliation(s)
- Abhiram Arunkumar
- Department of Chemical and Biological Engineering, University of Wisconsin, 1605 Linden Dr., Madison, WI 53706, USA.
| | - Mark R Etzel
- Department of Chemical and Biological Engineering, University of Wisconsin, 1605 Linden Dr., Madison, WI 53706, USA.
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Ali M, Keppler JK, Coenye T, Schwarz K. Covalent Whey Protein-Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties. J Food Sci 2018; 83:2092-2100. [PMID: 30007045 DOI: 10.1111/1750-3841.14222] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 05/18/2018] [Accepted: 05/29/2018] [Indexed: 12/01/2022]
Abstract
The covalent interactions between whey protein isolate (WPI) and rosmarinic acid (RosA) at two different conditions, alkaline (pH 9) and enzymatic (in the presence of tyrosinase, PPO), at room temperature with free atmospheric air were studied. The conjugates formed between WPI and RosA were characterized in terms of their physicochemical and functional properties. The changes in protein structure were analyzed by intrinsic fluorescence and binding of 8-anilino-1-naphthalenesulfonic acid. The findings show that the covalent interactions caused a decrease in free amino and thiol groups and tryptophan content at both conditions. The decrease at enzymatic conditions was lower than at alkaline conditions. In addition, modified WPI at alkaline conditions exhibited higher antioxidative capacity compared to the modification at enzymatic conditions. However, WPI modified at enzymatic condition showed mild antimicrobial activity against Staphylococcus aureus LMG 10147 and MU50 compared to WPI modified at alkaline conditions and unmodified WPI (control). The modified WPI can be used as multifunctional ingredient into various food products with an additional health promoting effect of the bound phenolic compounds.
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Affiliation(s)
- Mostafa Ali
- Dept. of Food Technology, Faculty of agriculture, Univ. of Kafrelsheikh, Kafrelsheikh, Egypt
- Div. of Food Technology, Inst. of Human Nutrition and Food Science, Kiel University, 24118, Kiel, Germany
| | - Julia K Keppler
- Div. of Food Technology, Inst. of Human Nutrition and Food Science, Kiel University, 24118, Kiel, Germany
| | - Tom Coenye
- Laboratory of Pharmaceutical Microbiology (LPM), Ghent Univ., Ghent, Belgium
| | - Karin Schwarz
- Div. of Food Technology, Inst. of Human Nutrition and Food Science, Kiel University, 24118, Kiel, Germany
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Wang G, Liu N, Guo M. Use of Whey Protein as a Natural Polymer for Tissue Adhesive: Preliminary Formulation and Evaluation In Vitro. Polymers (Basel) 2018; 10:polym10080843. [PMID: 30960768 PMCID: PMC6403977 DOI: 10.3390/polym10080843] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2018] [Revised: 07/23/2018] [Accepted: 07/27/2018] [Indexed: 11/26/2022] Open
Abstract
The use of sutures is still the most widely practiced solution for wound closure and tissue reconstruction; however, scarring is a common defect resulting from sutures on topical use. In some cases, the conventional sutures are unable to seal the sites where fluid and air leakage could occur. Tissue adhesives though have lower tensile strength than sutures, may make scarless surgery possible, or prevent fluid and air leakage. A product called BioGlue® (CryoLife Inc, Kennesaw, GA, USA), based on bovine serum albumin (BSA, a protein) and glutaraldehyde (GTA, crosslinker), has been approved for clinical use in the USA. Whey protein, a byproduct of cheese-making, comprised mainly of β-lactoglobulin, α-lactalbumin and BSA. Even though the molecular weight of BSA is about three times larger than the molecular of β-lactoglobulin and α-lactalbumin, all three proteins are rich in free ε-amino groups (can react with GTA) and globular proteins. This similarity make whey protein a potential candidate to replace BSA in the tissue adhesive since whey protein is abundant and much cheaper than BSA. In this study, whey protein isolate (WPI) was used as a protein polymer with GTA as a crosslinker to evaluate the feasibility of whey protein for tissue adhesive formulation. Results showed that the WPI/GTA adhesive exhibited a comparable adhesive strength to BioGlue® control.
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Affiliation(s)
- Guorong Wang
- Department of Foods Science, The Northeast Agricultural University, Harbin 150030, China.
- Department of Nutrition and Foods Sciences, The University of Vermont, Burlington, VT 05405, USA.
| | - Ning Liu
- Department of Nutrition and Foods Sciences, The University of Vermont, Burlington, VT 05405, USA.
| | - Mingruo Guo
- Department of Foods Science, The Northeast Agricultural University, Harbin 150030, China.
- Department of Nutrition and Foods Sciences, The University of Vermont, Burlington, VT 05405, USA.
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Ingle U, Lali A. DEVELOPMENT AND OPTIMIZATION OF A SINGLE-STEP CATION CHROMATOGRAPHIC WHEY PROTEIN FRACTIONATION PROCESS: EVALUATION AND COMPARISON OF SCALE-UP STRATEGIES. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2018. [DOI: 10.1590/0104-6632.20180352s20160421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Umesh Ingle
- Institute of Chemical Technology, India; Currently at Praj Matrix R & D Centre, India
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Pinto A, Almeida M, Cunha A, Carmona C, Rocha S, Guimas A, Ribeiro R, Mota C, Martins E, MacDonald A, Rocha J. Dietary management of maternal phenylketonuria with glycomacropeptide and amino acids supplements: A case report. Mol Genet Metab Rep 2017; 13:105-110. [PMID: 29085781 PMCID: PMC5650649 DOI: 10.1016/j.ymgmr.2017.10.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2017] [Revised: 10/10/2017] [Accepted: 10/10/2017] [Indexed: 02/02/2023] Open
Abstract
BACKGROUND In maternal PKU, protein substitute (PS) is provided by phenylalanine (PHE)-free l-amino acids (AA), but glycomacropeptide-based protein substitute (GMP) is an alternative consideration. OBJECTIVE To describe the first Portuguese Maternal Phenylketonuria (MPKU) partially managed with GMP. CASE REPORT A 31 year old MPKU female with classical PKU (mutations P281L/P281L), diagnosed by newborn screening, had a lifelong history of poor metabolic control. She has a history of partial bicornuate uterus and had a previous miscarriage in the first trimester. Pre-conception, her median blood PHE was 462 μmol/L but throughout pregnancy the median reduced to 258 μmol/L. GMP provided 30 g/day protein equivalent (46 mg/day PHE). Total protein equivalent from PS increased from 58 to 86 g/day during pregnancy but AA provided all additional protein equivalent intake. Both GMP and AA were well tolerated with no morning sickness. Normal morphologic evaluation and adequate fetal growth with cephalic biometry near the 5th percentile was determined. The infant was born at 39.3 weeks: weight 2570 g (3rd percentile), length 47.5 cm (10th percentile) and head circumference (HC) of 31.5 cm (1st percentile). In the neonatal period, the infant had craniofacial dimorphism with metopic suture prominence. Father also had bitemporal narrowing. By 12 months of age, the infant's weight (15th percentile), length (50th percentile) and HC (10th-50th percentile) were normal although bitemporal narrowing persisted. CONCLUSIONS This is the first case reporting the use of GMP in MPKU. Its PHE content did not adversely affect metabolic control although it only provided part of the PS intake. Some intrauterine development delay occurred in the last trimester, although we consider that this is unlikely to be associated with MPKU syndrome or the use of GMP. More published data is essential to examine the impact of using GMP in MPKU on morning sickness severity and aversion, maternal weight gain, blood amino acid concentrations and variability of blood PHE concentrations.
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Affiliation(s)
- A. Pinto
- Centro de Genética Médica, Centro Hospitalar do Porto (CHP), Porto, Portugal
| | - M.F. Almeida
- Centro de Genética Médica, Centro Hospitalar do Porto (CHP), Porto, Portugal
- Unit for Multidisciplinary Research in Biomedicine, Abel Salazar Institute of Biomedical Sciences, University of Porto-UMIB/ICBAS/UP, Porto, Portugal
- Centro de Referência na área de Doenças Hereditárias do Metabolismo, Centro Hospitalar do Porto - CHP, Porto, Portugal
| | - A. Cunha
- Centro de Referência na área de Doenças Hereditárias do Metabolismo, Centro Hospitalar do Porto - CHP, Porto, Portugal
| | - C. Carmona
- Centro de Genética Médica, Centro Hospitalar do Porto (CHP), Porto, Portugal
- Unit for Multidisciplinary Research in Biomedicine, Abel Salazar Institute of Biomedical Sciences, University of Porto-UMIB/ICBAS/UP, Porto, Portugal
- Centro de Referência na área de Doenças Hereditárias do Metabolismo, Centro Hospitalar do Porto - CHP, Porto, Portugal
| | - S. Rocha
- Centro de Referência na área de Doenças Hereditárias do Metabolismo, Centro Hospitalar do Porto - CHP, Porto, Portugal
| | - A. Guimas
- Centro de Referência na área de Doenças Hereditárias do Metabolismo, Centro Hospitalar do Porto - CHP, Porto, Portugal
| | - R. Ribeiro
- Centro de Referência na área de Doenças Hereditárias do Metabolismo, Centro Hospitalar do Porto - CHP, Porto, Portugal
| | - C.R. Mota
- Serviço de Cuidados Intensivos, Unidade de Neonatologia, CMIN, Centro Hospitalar do Porto - CHP, Porto, Portugal
| | - E. Martins
- Unit for Multidisciplinary Research in Biomedicine, Abel Salazar Institute of Biomedical Sciences, University of Porto-UMIB/ICBAS/UP, Porto, Portugal
- Centro de Referência na área de Doenças Hereditárias do Metabolismo, Centro Hospitalar do Porto - CHP, Porto, Portugal
| | - A. MacDonald
- Birmingham Women's and Children's Hospital, Birmingham, UK
| | - J.C. Rocha
- Centro de Genética Médica, Centro Hospitalar do Porto (CHP), Porto, Portugal
- Centro de Referência na área de Doenças Hereditárias do Metabolismo, Centro Hospitalar do Porto - CHP, Porto, Portugal
- Faculdade de Ciências da Saúde, Universidade Fernando Pessoa, Portugal
- Centre for Health Technology and Services Research (CINTESIS), Portugal
- Corresponding author at: Centro de Genética Médica, Centro Hospitalar do Porto – CHP, Praça Pedro Nunes, 88, 4099-028 Porto, Portugal.Centro de Genética Médica, Centro Hospitalar do Porto – CHPPraça Pedro Nunes, 88Porto4099-028Portugal
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Nutritional status in patients with phenylketonuria using glycomacropeptide as their major protein source. Eur J Clin Nutr 2017; 71:1230-1234. [PMID: 28402322 DOI: 10.1038/ejcn.2017.38] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2016] [Revised: 02/23/2017] [Accepted: 02/24/2017] [Indexed: 01/10/2023]
Abstract
BACKGROUND/OBJECTIVES Low phenylalanine (PHE), glycomacropeptide-based protein substitute (GMP) is an alternative to traditional L-amino acid supplements (AA) used in the dietary management of phenylketonuria (PKU). In a retrospective, longitudinal study, we report the nutritional status of PKU patients taking AA and GMP. SUBJECTS/METHODS Eleven PKU patients aged 27±10 years (1 HPA, 4 mild and 6 classical PKU) on dietary treatment were evaluated (anthropometry, body composition, blood pressure measurements, biochemical markers including vitamin, mineral, lipids, carbohydrates and protein status/metabolism, and nutritional intake assessment) at two different annual reviews. The mean time taking AA was 13±5 months and GMP 13±7 months. Blood phenylalanine (PHE) and tyrosine (TYR) were analysed before and after GMP introduction. RESULTS Both GMP and AA protein substitutes provided similar protein equivalent intake (0.85 vs 0.75 g/kg/day, P=0.182). In the GMP group, it contributed 57% (27-100%) of the protein substitute intake (with AA delivering the rest of protein substitute intake), providing an additional 34±12 mg/day PHE. Nutritional intake, anthropometry and body composition measurements were similar in both the groups. Median blood PHE did not change (P=0.594), although values within target range improved (36 vs 46%), but this was not statistically significant. Mean blood TYR increased (52.0±19.2 vs 63.2±25.6 μmol/l, P=0.033), and all biochemical markers remained stable, except for a lower A1C haemoglobin (P=0.011). CONCLUSIONS Partial GMP contribution to total protein substitute intake did not affect nutritional status in patients with PKU. Blood PHE control was not adversely affected. The increased blood TYR after GMP introduction necessitates further study.
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Abd El-Salam MH, El-Shibiny S. Separation of Bioactive Whey Proteins and Peptides. INGREDIENTS EXTRACTION BY PHYSICOCHEMICAL METHODS IN FOOD 2017:463-494. [DOI: 10.1016/b978-0-12-811521-3.00012-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Baieli MF, Urtasun N, Martinez MJ, Hirsch DB, Pilosof AMR, Miranda MV, Cascone O, Wolman FJ. Affinity chromatography matrices for depletion and purification of casein glycomacropeptide from bovine whey. Biotechnol Prog 2016; 33:171-180. [DOI: 10.1002/btpr.2404] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 09/19/2016] [Indexed: 11/11/2022]
Affiliation(s)
- María F. Baieli
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
| | - Nicolás Urtasun
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
| | - María J. Martinez
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales; Departamento de Industrias; Ciudad Universitaria (1428), Buenos Aires Argentina
| | - Daniela B. Hirsch
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
| | - Ana M. R. Pilosof
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales; Departamento de Industrias; Ciudad Universitaria (1428), Buenos Aires Argentina
| | - María V. Miranda
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
| | - Osvaldo Cascone
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
| | - Federico J. Wolman
- Universidad de Buenos Aires; Facultad de Farmacia y Bioquímica, Cátedra de Biotecnología; Junín 956 (1113) Buenos Aires Argentina
- Instituto de Nanobiotecnología (NANOBIOTEC); UBA, CONICET, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires; Junín 956 (1113) Buenos Aires Argentina
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15
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Arunkumar A, Etzel MR. Negatively charged tangential flow ultrafiltration membranes for whey protein concentration. J Memb Sci 2015. [DOI: 10.1016/j.memsci.2014.10.049] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bonnaillie LM, Qi P, Wickham E, Tomasula PM. Enrichment and Purification of Casein Glycomacropeptide from Whey Protein Isolate Using Supercritical Carbon Dioxide Processing and Membrane Ultrafiltration. Foods 2014; 3:94-109. [PMID: 28234306 PMCID: PMC5302311 DOI: 10.3390/foods3010094] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Revised: 12/18/2013] [Accepted: 01/02/2014] [Indexed: 11/30/2022] Open
Abstract
Whey protein concentrates (WPC) and isolates (WPI), comprised mainly of β-lactoglobulin (β-LG), α-lactalbumin (α-LA) and casein glycomacropeptide (GMP), are added to foods to boost nutritional and functional properties. Supercritical carbon dioxide (SCO2) has been shown to effectively fractionate WPC and WPI to obtain enriched fractions of α-LA and β-LG, thus creating new whey ingredients that exploit the properties of the individual component proteins. In this study, we used SCO2 to further fractionate WPI via acid precipitation of α-LA, β-LG and the minor whey proteins to obtain GMP-enriched solutions. The process was optimized and α-LA precipitation maximized at low pH and a temperature (T) ≥65 °C, where β-LG with 84% purity and GMP with 58% purity were obtained, after ultrafiltration and diafiltration to separate β-LG from the GMP solution. At 70 °C, β-LG also precipitated with α-LA, leaving a GMP-rich solution with up to 94% purity after ultrafiltration. The different protein fractions produced with the SCO2 process will permit the design of new foods and beverages to target specific nutritional needs.
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Affiliation(s)
- Laetitia M Bonnaillie
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Phoebe Qi
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Edward Wickham
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Peggy M Tomasula
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
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Sáez-Plaza P, Michałowski T, Navas MJ, Asuero AG, Wybraniec S. An Overview of the Kjeldahl Method of Nitrogen Determination. Part I. Early History, Chemistry of the Procedure, and Titrimetric Finish. Crit Rev Anal Chem 2013. [DOI: 10.1080/10408347.2012.751786] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Rojas E, Torres G. Isolation and recovery of glycomacropeptide from milk whey by means of thermal treatment. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000027] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
During enzymatic process of cheese manufacturing, rennin cleaves κ-casein releasing two fractions: para-κ-casein and glycomacropeptide (GMP), which remains soluble in milk whey. GMP is a peptide with structural particularities such as chain carbohydrates linked to specific threonine residues, to which a great variety of biological activities is attributed. Worldwide cheese production has increased generating high volumes of milk whey that could be efficiently used as an alternative source of high quality peptide or protein in foodstuff formulations. In order to evaluate isolation and recovery on whey GMP by means of thermal treatment (90 °C), 18 samples (2 L each) of sweet whey, resuspended commercial whey (positive control) and acid whey (negative control) were processed. Indirect presence of GMP was verified using chemical tests and PAGE-SDS 15%. At 90 °C treated sweet whey, 14, 20 and 41 kDa bands were observed. These bands may correspond to olygomers of GMP. Peptide recovery showed an average of 1.5 g/L (34.08%). The results indicate that industrial scale GMP production is feasible; however, further research must be carried out for the biological and nutritional evaluation of GMP's incorporation to foodstuff as a supplement.
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19
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Saufi SM, Fee CJ. Simultaneous anion and cation exchange chromatography of whey proteins using a customizable mixed matrix membrane. J Chromatogr A 2011; 1218:9003-9. [DOI: 10.1016/j.chroma.2011.09.045] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2011] [Revised: 09/14/2011] [Accepted: 09/15/2011] [Indexed: 10/17/2022]
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21
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Taylor C, Woonton B. Quantity and carbohydrate content of glycomacropeptide fractions isolated from raw and heat-treated milk. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.06.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Lira RA, Minim LA, Bonomo RC, Minim VP, da Silva LH, da Silva MC. Microcalorimetric study of adsorption of glycomacropeptide on anion-exchange chromatography adsorbent. J Chromatogr A 2009; 1216:4440-4. [DOI: 10.1016/j.chroma.2009.03.049] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2008] [Revised: 03/05/2009] [Accepted: 03/13/2009] [Indexed: 10/21/2022]
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23
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Saufi SM, Fee CJ. Fractionation of β-Lactoglobulin from whey by mixed matrix membrane ion exchange chromatography. Biotechnol Bioeng 2009; 103:138-47. [DOI: 10.1002/bit.22239] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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24
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Ney DM, Gleason ST, van Calcar SC, MacLeod EL, Nelson KL, Etzel MR, Rice GM, Wolff JA. Nutritional management of PKU with glycomacropeptide from cheese whey. J Inherit Metab Dis 2009; 32:32-9. [PMID: 18956251 PMCID: PMC3633220 DOI: 10.1007/s10545-008-0952-4] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/12/2008] [Revised: 08/04/2008] [Accepted: 08/30/2008] [Indexed: 10/21/2022]
Abstract
Individuals with phenylketonuria (PKU) must follow a lifelong low-phenylalanine (Phe) diet to prevent neurological impairment. Compliance with the low-Phe diet is often poor owing to restriction in natural foods and the requirement for consumption of a Phe-free amino acid formula or medical food. Glycomacropeptide (GMP), a natural protein produced during cheese-making, is uniquely suited to a low-Phe diet because when isolated from cheese whey it contains minimal Phe (2.5-5 mg Phe/g protein). This paper reviews progress in evaluating the safety, acceptability and efficacy of GMP in the nutritional management of PKU. A variety of foods and beverages can be made with GMP to improve the taste, variety and convenience of the PKU diet. Sensory studies in individuals with PKU demonstrate that GMP foods are acceptable alternatives to amino acid medical foods. Studies in the PKU mouse model demonstrate that GMP supplemented with limiting indispensable amino acids provides a nutritionally adequate source of protein and improves the metabolic phenotype by reducing concentrations of Phe in plasma and brain. A case report in an adult with classical PKU who followed the GMP diet for 10 weeks at home indicates safety, acceptability of GMP food products, a 13-14% reduction in blood Phe levels (p<0.05) and improved distribution of dietary protein throughout the day compared with the amino acid diet. In summary, food products made with GMP that is supplemented with limiting indispensable amino acids provide a palatable alternative source of protein that may improve dietary compliance and metabolic control of PKU.
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Affiliation(s)
- D M Ney
- Department of Nutritional Sciences, University of Wisconsin, Madison, WI 53706, USA.
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25
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Lim K, van Calcar SC, Nelson KL, Gleason ST, Ney DM. Acceptable low-phenylalanine foods and beverages can be made with glycomacropeptide from cheese whey for individuals with PKU. Mol Genet Metab 2007; 92:176-8. [PMID: 17644019 PMCID: PMC2032016 DOI: 10.1016/j.ymgme.2007.06.004] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/18/2007] [Revised: 06/12/2007] [Accepted: 06/12/2007] [Indexed: 12/13/2022]
Abstract
Glycomacropeptide (GMP) is a whey protein that contains no aromatic amino acids including phenylalanine (phe). The objective of this study was to make a variety of palatable, low-phe foods and beverages with GMP and to assess their acceptability by conducting consumer sensory studies in individuals with PKU. Results demonstrate acceptability of products made with GMP. GMP supplemented with limiting indispensable amino acids could provide an alternative protein source for individuals with PKU.
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Affiliation(s)
- Kyungwha Lim
- Wisconsin Center for Dairy Research, University of Wisconsin, Madison, Wisconsin, 53706 USA
| | | | - Kathryn L. Nelson
- Wisconsin Center for Dairy Research, University of Wisconsin, Madison, Wisconsin, 53706 USA
| | - Sally T. Gleason
- Waisman Center, University of Wisconsin, Madison, Wisconsin, 53706 USA
| | - Denise M. Ney
- Department of Nutritional Sciences, University of Wisconsin, Madison, Wisconsin, 53706 USA
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Catchpole O, Tallon S, Grey J, Fenton K, Fletcher K, Fletcher A. Extraction of Lipids from Aqueous Protein-Rich Streams using Near-Critical Dimethylether. Chem Eng Technol 2007. [DOI: 10.1002/ceat.200600351] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Thomä-Worringer C, Sørensen J, López-Fandiño R. Health effects and technological features of caseinomacropeptide. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2006.06.012] [Citation(s) in RCA: 154] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Turhan KN, Etzel MR. Whey Protein Isolate and α-Lactalbumin Recovery from Lactic Acid Whey Using Cation-Exchange Chromatography. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb15511.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Tek HN, Turhan KN, Etzel MR. Effect of Conductivity, pH, and Elution Buffer Salinity on Glycomacropeptide Recovery from Whey Using Anion Exchange Chromatography. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07186.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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. MAES. Separation of Casein Glycomacropeptide from Whey: Methods of Potential Industrial Application. ACTA ACUST UNITED AC 2005. [DOI: 10.3923/ijds.2006.93.99] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Nakano T, Ikawa N, Ozimek L. Use of epichlorohydrin-treated chitosan resin as an adsorbent to isolate kappa-casein glycomacropeptide from sweet whey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:7555-7560. [PMID: 15675803 DOI: 10.1021/jf049164f] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
This study was undertaken to develop a method to isolate glycomacropeptide (GMP), a bioactive compound, from sweet whey by using chitosan resins as anion exchangers. Shrimp shells were used to prepare two chitosan (polyglucosamine) resins, one with the primary amine (-NH(2)) (resin A) and the other with the secondary amine (-NH-) (resin B) as the major functional group. These resins were tested as adsorbents for the isolation of GMP from sweet whey, and the results obtained were compared with those obtained with commercial anion exchangers. The most important finding in this experiment was that the GMP binding capacity of resin A was much higher than that of resin B. Resin A may be the anion exchanger to be tested for industrial scale production of GMP. Amino acid analysis of the GMP-depleted whey fraction suggests that this product can replace sweet whey as an ingredient in various food products including infant formulas, bakery products, and beverages.
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Affiliation(s)
- Takuo Nakano
- Alberta Dairy Association Research Unit, Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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