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Dhasmana S, Das S, Shrivastava S. Potential nutraceuticals from the casein fraction of goat's milk. J Food Biochem 2021; 46:e13982. [PMID: 34716606 DOI: 10.1111/jfbc.13982] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 10/03/2021] [Accepted: 10/07/2021] [Indexed: 11/30/2022]
Abstract
Goat is one of the major dairy and meat providers. In terms of structure, nutrient content, and medicinal properties, goat milk is somewhat different from other milk. The differences in composition are important in determining the technical suitability of goat milk and its products for health benefits. In recent years, there has been increasing attention to the identification and molecular composition of milk proteins and the interest in caprine milk. Casein, which accounts for almost 80% of all the proteins, is the most significant protein found in goat milk. It is a pioneer in the field of nutraceutical formulation and drug production by using the goat mammary gland as a bioreactor. In goat milk, the most prevalent proteins are αS-casein, β-casein, and κ-casein. The aim of this review is to highlight the importance of goat milk casein and also focus on recent findings on their medicinal importance that may be helpful for further research on dairy products with health beneficial properties for humans as a remarkable nutraceutical. PRACTICAL APPLICATIONS: Goat milk casein is considered as a healthy nutrient as well as a therapeutic agent to control abnormal or disease conditions through some of its biologically active peptide residues. Casein fractions of goat milk have been shown to exhibit different biologic activities. Therefore, this study aims to observe the use of goat milk in various disorders and to know about the different products made from goat milk. It will be helpful in the field of medicine to be a new active constituent for the management of various disease conditions.
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Affiliation(s)
- Shruti Dhasmana
- Noida Institute of Engineering and Technology (Pharmacy Institute), Greater Noida, India
| | - Sanjita Das
- Noida Institute of Engineering and Technology (Pharmacy Institute), Greater Noida, India
| | - Shivani Shrivastava
- Noida Institute of Engineering and Technology (Pharmacy Institute), Greater Noida, India
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Kim DY, Yoo JS, Cho YA, Yoon HS, Kim CH. Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein. Food Sci Anim Resour 2021; 41:687-700. [PMID: 34291216 PMCID: PMC8277184 DOI: 10.5851/kosfa.2021.e29] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 02/22/2021] [Accepted: 06/03/2021] [Indexed: 11/06/2022] Open
Abstract
This study performed to evaluate the applicability of functional dairy food materials by comparing the calcium solubilization ability and anti-inflammatory effects of hydrolyzed casein protein. Commercial enzyme (Alcalase®; Neutrase®; Protamex®; Flavourzyme®) was added to the 10% casein solution to prepare the casein hydrolysates. Samples obtained every hour [1:200 (w/v)]. According to results of measuring the degree of hydrolysis (DH), all of four enzymatic hydrolysates increased rapidly from 30 to 40 min, and after 150 min, there were no change. Protamex® and Neutrase® had the highest DH compared to others enzymatic hydrolysates. After that, peptides obtained throughout a preparative liquid chromatography system. In the calcium solubility experiments, neutrase fraction (NF) 4 and NF7 showed similar activities with casein phosphopeptide (CPP). In vitro cell experiments showed that no cytotoxicity except for NF6. Also, the production of nitric oxide (NO) inhibited as the concentration of fraction samples increased. The cytokine (IL-1α, IL-6, and TNF-α) production was lower than lipopolysaccharide (+) group significantly. Therefore, the possibility of anti-inflammatory activity found in the hydrolyzed samples. According to the above experiments, NF3 and Protamex Fraction (PF) 3 selected. Amino acids selected throughout an AccQ-Tag system. As a result, 17 species of amino acids and several species of unknown amino acids identified. Both fractions had the highest content of phenylalanine. This study identified the potential of biologically active and functional peptides derived from casein that affect the food and dairy industry.
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Affiliation(s)
- Da Young Kim
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea
| | - Jung Sik Yoo
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea
| | - Yoon Ah Cho
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea
| | | | - Cheol-Hyun Kim
- Department of Animal Resources Science, Dankook University, Cheonan 31116, Korea
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Shazly AB, Mu H, Liu Z, El-Aziz MA, Zeng M, Qin F, Zhang S, He Z, Chen J. Release of antioxidant peptides from buffalo and bovine caseins: Influence of proteases on antioxidant capacities. Food Chem 2019; 274:261-267. [DOI: 10.1016/j.foodchem.2018.08.137] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 08/24/2018] [Accepted: 08/30/2018] [Indexed: 10/28/2022]
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Carver JA, Holt C. Functional and dysfunctional folding, association and aggregation of caseins. PROTEIN MISFOLDING 2019; 118:163-216. [DOI: 10.1016/bs.apcsb.2019.09.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules. Food Chem 2018; 269:327-334. [DOI: 10.1016/j.foodchem.2018.07.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 07/02/2018] [Accepted: 07/02/2018] [Indexed: 11/20/2022]
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Lucey JA, Otter D, Horne DS. A 100-Year Review: Progress on the chemistry of milk and its components. J Dairy Sci 2018; 100:9916-9932. [PMID: 29153180 DOI: 10.3168/jds.2017-13250] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Accepted: 07/15/2017] [Indexed: 11/19/2022]
Abstract
Understanding the chemistry of milk and its components is critical to the production of consistent, high-quality dairy products as well as the development of new dairy ingredients. Over the past 100 yr we have gone from believing that milk has only 3 protein fractions to identifying all the major and minor types of milk proteins as well as discovering that they have genetic variants. The structure and physical properties of most of the milk proteins have been extensively studied. The structure of the casein micelle has been the subject of many studies, and the initial views on submicelles have given way to the current model of the micelle as being assembled as a result of the concerted action of several types of interactions (including hydrophobic and the formation of calcium phosphate nanoclusters). The benefits of this improved knowledge of the type and nature of casein interactions include better control of the cheesemaking process, more functional milk powders, development of new products such as cream liqueurs, and expanded food applications. Increasing knowledge of proteins and minerals was paralleled by developments in the analysis of milk fat and its synthesis together with greater knowledge of its packaging in the milk fat globule membrane. Advances in analytical techniques have been essential to the isolation and characterization of milk components. Milk testing has progressed from gross compositional analyses of the fat and total solids content to the rapid analysis of milk for a wide range of components for various purposes, such as diagnostic issues related to animal health. Up to the 1950s, research on dairy chemistry was mostly focused on topics such as protein fractionation, heat stability, acid-base buffering, freezing point, and the nature of the calcium phosphate present in milk. Between the 1950s and 1970s, there was a major focus on identifying all the main protein types, their sequences, variants, association behavior, and other physical properties. During the 1970s and 1980s, one of the major emphases in dairy research was on protein functionality and fractionation processes. The negative cloud over dairy fat has lifted recently due to multiple reviews and meta-analyses showing no association with chronic issues such as cardiovascular disease, but changing consumer misconceptions will take time. More recently, there has been a great deal of interest in the biological and nutritional components in milk and how these materials were uniquely designed by the cow to achieve this type of purpose.
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Affiliation(s)
- John A Lucey
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706.
| | - Don Otter
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - David S Horne
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
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Xu N, Wang Y, Pan L, Wei X, Wang Y. Dual-labelled immunoassay with goldmag nanoparticles and quantum dots for quantification of casein in milk. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1328662] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
Affiliation(s)
- Naifeng Xu
- Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, Shanghai, People's Republic of China
| | - Yanjiao Wang
- Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, Shanghai, People's Republic of China
| | - Li Pan
- Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, Shanghai, People's Republic of China
| | - Xinlin Wei
- Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, Shanghai, People's Republic of China
| | - Yuanfeng Wang
- Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, Shanghai, People's Republic of China
- State Key Laboratory of Dairy Biotechnology, Bright Dairy Co Ltd., Shanghai, P. R. China
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de Souza LC, de Paula Rezende J, Pires ACDS, da Silva LHM, da Silva MDCH, Castrillon EDC, de Andrade NJ. Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: A thermodynamic approach. Food Chem 2016; 197:841-7. [PMID: 26617025 DOI: 10.1016/j.foodchem.2015.11.071] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 09/08/2015] [Accepted: 11/13/2015] [Indexed: 10/22/2022]
Abstract
Polydiacetylene (PDA) and triblock copolymer nanoblends were synthesized to detect micellar casein (MC), the main milk protein and an indicator of milk quality. UV-Vis spectrum showed that MC induced blue-to-red transition in nanoblends. When nanoblends and MC were separated by dialysis membrane colorimetric response (CR) was similar, whereas a remarkable CR reduction was noticed after addition of dialyzed-MC, suggesting that small molecules present in MC (salts) caused PDA color change. Interaction enthalpy variation between nanoblends and MC showed an abrupt increase that coincided with MC concentration when colorimetric transition occurred. Copolymer hydrophobic/hydrophilic balance and presence of other molecules in the system affected nanoblends CR. MC salts were found to interact with nanoblends leading to color changes. MC concentration, MC salt release, copolymer hydrophobic/hydrophilic balance, and presence of other molecules in the system affected responses of the sensors. These results contribute to future applications of PDA/copolymer nanosensors to dairy models.
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Affiliation(s)
- Luana Cypriano de Souza
- Department of Food Technology, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil
| | - Jaqueline de Paula Rezende
- Department of Food Technology, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil
| | - Ana Clarissa dos Santos Pires
- Department of Food Technology, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil.
| | - Luis Henrique Mendes da Silva
- Department of Chemistry, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil
| | | | | | - Nélio José de Andrade
- Department of Food Technology, Universidade Federal de Viçosa, Av, PH Rolfs, s/n, Campus Universitário, Viçosa, MG 36570-000, Brazil
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Li YS, Meng XY, Zhou Y, Zhang YY, Meng XM, Yang L, Hu P, Lu SY, Ren HL, Liu ZS, Wang XR. Magnetic bead and gold nanoparticle probes based immunoassay for β-casein detection in bovine milk samples. Biosens Bioelectron 2014; 66:559-64. [PMID: 25522084 DOI: 10.1016/j.bios.2014.12.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2014] [Revised: 11/27/2014] [Accepted: 12/08/2014] [Indexed: 10/24/2022]
Abstract
In this work, a double-probe based immunoassay was developed for rapid and sensitive determination of β-casein in bovine milk samples. In the method, magnetic beads (MBs), employed as supports for the immobilization of anti-β-casein polyclonal antibody (PAb), were used as the capture probe. Colloidal gold nanoparticles (AuNPs), employed as a bridge for loading anti-β-casein monoclonal antibody (McAb) and horseradish peroxidase (HRP), were used as the amplification probe. The presence of β-casein causes the sandwich structures of MBs-PAb-β-casein-McAb-AuNPs through the interaction between β-casein and the anti-β-casein antibodies. The HRP, used as an enzymatic-amplified tracer, can catalytically oxidize the substrate 3,3',5,5'-tetramethylbenzidine (TMB), generating optical signals that are proportional to the quantity of β-casein. The linear range of the immunoassay was from 6.5 to 1520ngmL(-1). The limit of detection (LOD) was 4.8ngmL(-1) which was 700 times lower than that of MBs-antibody-HRP based immunoassay and 6-7 times lower than that from the microplate-antibody-HRP based assay. The recoveries of β-casein from bovine milk samples were from 95.0% to 104.3% that had a good correlation coefficient (R(2)=0.9956) with those obtained by an official standard Kjeldahl method. For higher sensitivity, simple sample pretreatment and shorter time requirement of the antigen-antibody reaction, the developed immunoassay demonstrated the viability for detection of β-casein in bovine milk samples.
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Affiliation(s)
- Y S Li
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - X Y Meng
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - Y Zhou
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, PR China.
| | - Y Y Zhang
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - X M Meng
- Grain and Oil Food Processing Key Laboratory of Jilin Province, Jilin Business and Technology College, Changchun 130062, PR China
| | - L Yang
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - P Hu
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - S Y Lu
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - H L Ren
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - Z S Liu
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
| | - X R Wang
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, PR China
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Zhang Y, Munir MT, Yu W, Young B. Development of hypothetical components for milk process simulation using a commercial process simulator. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.033] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Zhou Y, Song F, Li Y, Liu J, Lu S, Ren H, Liu Z, Zhang Y, Yang L, Li Z, Zhang J, Wang X. Double-antibody based immunoassay for the detection of β-casein in bovine milk samples. Food Chem 2013; 141:167-73. [DOI: 10.1016/j.foodchem.2013.03.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2012] [Revised: 02/25/2013] [Accepted: 03/02/2013] [Indexed: 10/27/2022]
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