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Kappes R, Schneider V, Schweizer H, Nüske S, Knob DA, Thaler Neto A, Scholz AM. Effect of β-casein A1 or A2 milk on body composition, milk intake, and growth in Holstein, Simmental, and crossbred dairy calves of both sexes. J Dairy Sci 2024; 107:4033-4044. [PMID: 38246546 DOI: 10.3168/jds.2023-24046] [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: 08/03/2023] [Accepted: 12/15/2023] [Indexed: 01/23/2024]
Abstract
The aim of this study was to compare the effects of feeding homozygous β-CN A1 or A2 milk on the body composition, milk intake, and growth of German Holstein (GH), German Simmental (GS), and crossbred (CR) dairy calves of both sexes during the first 2 wk of life. A total of 104 calves (n = 54 female, f; and n = 50 male, m) from the breed groups GH (n = 23), GS (n = 61), and crossbred GH × GS (n = 20) were evaluated. Calves were weighed after birth and received colostrum ad libitum. On the second day, calves were alternately housed in pairs in double-igloo systems according to their random birth order and received either A1 milk (n = 52; 27 female and 25 male) or A2 milk (n = 52; 27 female and 25 male). They were offered 7.5 L/d, and the individual actual total milk intake was recorded. Daily energy-corrected milk intake was also calculated based on the milk composition (fat and protein). Fecal scores were recorded daily. On d 15, visceral adipose tissue (VAT) volume was assessed by open magnetic resonance imaging and dual-energy X-ray absorptiometry (DXA). In addition, fat and lean mass (g), as well as bone mineral content (g) and bone mineral density (g/cm2), were determined by DXA. The body composition, milk intake, and growth were similar between the 2 types of milk in the first 2 wk of life. Female calves had more VAT and fat mass, but less lean mass than male calves. GH and CR calves had more VAT and less lean mass than GS calves. Male calves were heavier than female calves after birth and on d 15. The average days with diarrhea and diarrhea occurrence were similar between calves fed A1 and A2 milk and between both sex groups. GS calves presented slightly more days with diarrhea and increased odds of having diarrhea compared with GH calves, not differing from CR.
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Affiliation(s)
- R Kappes
- Lehr- und Versuchsgut Oberschleißheim, Tierärztliche Fakultät, Ludwig-Maximilians-Universität München (LMU), 85764 Oberschleißheim, Germany; Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina (CAV-UDESC), 88.520-000 Lages, Brazil.
| | - V Schneider
- Lehr- und Versuchsgut Oberschleißheim, Tierärztliche Fakultät, Ludwig-Maximilians-Universität München (LMU), 85764 Oberschleißheim, Germany
| | - H Schweizer
- Lehr- und Versuchsgut Oberschleißheim, Tierärztliche Fakultät, Ludwig-Maximilians-Universität München (LMU), 85764 Oberschleißheim, Germany
| | - S Nüske
- Lehr- und Versuchsgut Oberschleißheim, Tierärztliche Fakultät, Ludwig-Maximilians-Universität München (LMU), 85764 Oberschleißheim, Germany
| | - D A Knob
- Organic Farming with Focus on Sustainable Soil Use, Justus Liebig University Giessen (JLU), 35394 Giessen, Germany
| | - A Thaler Neto
- Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina (CAV-UDESC), 88.520-000 Lages, Brazil
| | - A M Scholz
- Lehr- und Versuchsgut Oberschleißheim, Tierärztliche Fakultät, Ludwig-Maximilians-Universität München (LMU), 85764 Oberschleißheim, Germany
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2
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Costa-Santos AC, Rebellato AP, Luz GM, Pallone JAL. A2 milk: Bioaccessibility of essential minerals and the release of amino groups under static in vitro digestion conditions. Food Res Int 2024; 186:114336. [PMID: 38729713 DOI: 10.1016/j.foodres.2024.114336] [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: 08/26/2023] [Revised: 04/12/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
Alternative milk products such as A2 milk are gaining popular stand within consumer market, for their healthy profile and expected greater digestibility characteristics. However, total mineral content and its bioaccessible profile have lacked in studies through the years, even more because of their relevance in public health. The present study aimed to evaluate the mineral profile of commercial A2 bovine milk (AT) and estimate the bioaccessibility of calcium, phosphorus and magnesium using the INFOGEST protocol. Non-A2 samples (NAT) were evaluated for comparison purpose. The determination of Ca, Mg, Na and K was performed by FAAS and total P was quantified by colorimetric method. Total protein content was determined by Kjeldahl method. Free amino acids were quantified by OPA method along the in vitro digestion stages. Total content of Ca, Na and P exhibited equivalent results between samples, although A2 milk showed elevated levels of total Mg and K in the analyzed batches. AT showed protein content equivalent to NAT. In addition, levels of free NH2 were observed 2 times higher in AT, during the first hour of pancreatic phase in the intestinal digestion. Bioaccessibility of Ca showed equivalent percentages for AT (12-42 %) and NAT (10-39 %). The observed low values were possibly derived from interferences with saturated fatty acids and standardized electrolytes during digestion. Similar amounts of bioaccessible Mg were found for all milk samples (35-97 %), while A2 samples evidenced percentages of bioaccessible P exceeding 60 % across the three batches. Despite the health benefits associated to A2 milk, the study did not evidence clear distinction from non-A2 milk in terms of enhanced essential mineral solubility in digestive tract simulation, considering the association of greater digestibility expected for A2 milk.
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Affiliation(s)
- Augusto César Costa-Santos
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Ana Paula Rebellato
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Gisele Marcondes Luz
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil.
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3
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Wu Q, Zhang F, Wang Y, Yan J, Zhou C, Xu Y, Xu J, Shi L, Xiong H, Feng N. Inhibitory mechanism of carboxymethyl chitosan-lotus seedpod oligomeric procyanidin nanoparticles on dietary advanced glycation end products released from glycated casein during digestion. Food Res Int 2023; 173:113412. [PMID: 37803752 DOI: 10.1016/j.foodres.2023.113412] [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: 07/16/2023] [Revised: 08/20/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
Lotus seedpod oligomeric procyanidins (LSOPC) are potent inhibitors of advanced glycation end products (AGEs), whose gastrointestinal susceptibility to degradation limits their use in vivo. In this study, carboxymethyl chitosan-lotus seedpod oligomeric procyanidin nanoparticles (CMC-LSOPC NPs) were constructed with a binding ratio of 1:6.51. CMC-LSOPC NPs significantly inhibited the release of AGEs from glycated casein (G-CS) during digestion, increasing the inhibition rate by 25.76% in the gastric phase and by 14.33% in the intestinal phase compared with LSOPC alone. To further investigate the inhibition mechanism, fluorescence microscopy, scanning electron microscopy and FTIR were used to find that CMC-LSOPC NPs could form cohesions to encapsulate G-CS in the gastric phase and hinder G-CS hydrolysis. In the intestinal phase, LSOPC was targeted for release and bound to trypsin through hydrophobic interactions and hydrogen bonding, resulting in protein peptide chain rearrangement, changes in secondary structure and significant reduction in trypsin activity. In addition, CMC-LSOPC NPs increased the antioxidant capacity of digestive fluid and could reduce the oxidative stress in the gastrointestinal tract caused by the release of AGEs. It's the first time that CMC-LSOPC NPs were constructed to enhance the stability of LSOPC during digestion and explain the mechanism by which CMC-LSOPC NPs inhibit the release of AGEs from G-CS in both stomach and intestine. This finding will present a novel approach for reducing AGEs during gastrointestinal digestion.
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Affiliation(s)
- Qian Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Fen Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Yaxiong Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Jia Yan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Chen Zhou
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Yang Xu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Jianhua Xu
- Pinyuan (Suizhou) Modern Agriculture Development Co., LTD., Suizhou, Hubei 441300, China.
| | - Lin Shi
- Wuhan Caidian District Public Inspection and Testing Center, Wuhan, Hubei 430100, China.
| | - He Xiong
- Wuhan Caidian District Public Inspection and Testing Center, Wuhan, Hubei 430100, China.
| | - Nianjie Feng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.
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4
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Ayaz, Suhail SM, Ahmad I, Zeb MT, Khan R, Ijaz A, Ahmad I, Riaz MH, Ali F, Khan K, Khan A. Detection of A2A2 genotype of beta casein protein ( CSN2) gene in local, exotic and cross bred cattle in Pakistan. Anim Biotechnol 2023; 34:1462-1473. [PMID: 35235484 DOI: 10.1080/10495398.2022.2031204] [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: 11/01/2022]
Abstract
Genetic variants of bovine Beta-casein protein (CSN2) gene especially A1 and A2 are the most important variants in dairy cattle. A1 milk protein is considered as risk factor for different disease and milk intolerance which release Beta-Casomorphin-7 during digestion which is a bioactive opioid but not released from A2 milk protein. This opioid is responsible for several human health problems like Coronary Heart disease, type 1 diabetics, milk intolerance and other neurological disorders. In present study, 360 blood sample were collected from Lohani, Achai, jersey, Holstein Friesian, Achai x jersey, Friesian x Sahiwal and Sahiwal x Friesian from different region of Khyber Pakhtunkhwa (KP) province. The polymerase chain reaction (PCR) amplicons were sequenced for the identification of polymorphism in exon 7 of Beta-casein protein (CSN2) gene. Sequencing analysis explored CSN2 genotype in exon 7 using the Genomic sequence from GenBank (X.71104) g.8101 C > A at codon 67. The allelic and genotypic frequencies of CSN2 gene were analyzed and observed that Holstein Friesian cattle exhibited A1A2 33%, A1A1 50% and A2A2 17%, Jersey cattle show 68% A1A1, 18% A1A2 and 14% A2A2, Sahiwal x Friesian 56% A1A1, 26% A1A2 and 18% A2A2, Jersey × Achai 78% A2A2, 15% A1A2 and 7% A1A1, Achai 100% A2A2 Lohani 100% A2A2. This is a preliminary study, conducted with meager resources, therefore, it is very difficult to make conclusion that which particular breed possess harmful alleles and which breed possess useful alleles of beta-casein gene. Therefore, a comprehensive molecular work is needed to be performed with greater number of samples sequencing.
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Affiliation(s)
- Ayaz
- Department of Livestock Management, Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan
| | - Syed Muhammad Suhail
- Department of Livestock Management, Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan
| | - Ijaz Ahmad
- Department of Livestock Management, Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan
| | - Muhammad Tariq Zeb
- Livestock and Dairy Development (Research Wing) Government of Khyber Pakhtunkhwa-Peshawar
| | - Rajwali Khan
- Department of Livestock Management, Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan
| | - Asim Ijaz
- Department of Livestock Management, Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan
| | - Iftikhar Ahmad
- Department of Livestock Management, Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan
| | - Muhammad Hasnain Riaz
- Livestock and Dairy Development (Research Wing) Government of Khyber Pakhtunkhwa-Peshawar
| | - Farhad Ali
- Department of Livestock Management, Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan
| | - Khalid Khan
- Department of Livestock Management, Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan
| | - Aitbar Khan
- Livestock and Dairy Development Department Government of Baluchistan, Pakistan
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5
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Hamzalioglu A, Tagliamonte S, Gökmen V, Vitaglione P. Casein-phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibility. Food Funct 2023; 14:9457-9469. [PMID: 37807936 DOI: 10.1039/d3fo02630b] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
Casein (CN) represents many proline residues that may bind polyphenols. Some evidence exists of CN-polyphenols interaction in model systems. The formation of such interactions upon digestion and the effects on CN digestibility and potential functionality due to the release of bioactive peptides are obscure. This study aimed to explore the interactions of CN with different phenol compounds under digestive conditions and monitor how they affect the bioaccessibility of phenol compounds and bioactive peptides. CN or CN hydrolysate and phenol compounds such as chlorogenic acid, ellagic acid, catechin, green tea extract, and tea extract, singularly or in combination with CN were digested in vitro. Total antioxidant capacity (TAC), degree of hydrolysis, and bioactive peptide formation were assessed in the samples collected through the digestion. The results showed that bioaccessible TAC was 1.17 to 1.93-fold higher in CN co-digested with phenol compounds than initially due to a higher release of antioxidant peptides in the presence of phenolic compounds. However, TAC values in the intestinal insoluble part of CN-phenol digests were higher than the initial, indicating that such interactions may be functional to transport phenols to the colon. Bioactive peptide release was affected by the phenol type (catechins were the most effective) as well as phenol concentration. As an opioid peptide released from β-CN, β-casomorphin formation was significantly influenced by the co-digestion of CN with phenol compounds. This study confirmed the possible CN-phenol interaction during digestion, affecting bioactive peptide release.
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Affiliation(s)
- Aytul Hamzalioglu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| | - Silvia Tagliamonte
- Department of Agricultural Sciences, University of Naples, 80055 Portici, Naples, Italy.
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples, 80055 Portici, Naples, Italy.
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6
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Ding M, Huang Z, Huang Z, Zhao Z, Zhao D, Shan K, Ke W, Zhang M, Zhou G, Li C. Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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7
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Cieślińska A, Fiedorowicz E, Rozmus D, Sienkiewicz-Szłapka E, Jarmołowska B, Kamiński S. Does a Little Difference Make a Big Difference? Bovine β-Casein A1 and A2 Variants and Human Health-An Update. Int J Mol Sci 2022; 23:15637. [PMID: 36555278 PMCID: PMC9779325 DOI: 10.3390/ijms232415637] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/01/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
For over 20 years, bovine beta-casein has been a subject of increasing scientific interest because its genetic A1 variant during gastrointestinal digestion releases opioid-like peptide β-casomorphin-7 (β-CM-7). Since β-CM-7 is involved in the dysregulation of many physiological processes, there is a growing discussion of whether the consumption of the β-casein A1 variant has an influence on human health. In the last decade, the number of papers dealing with this problem has substantially increased. The newest clinical studies on humans showed a negative effect of variant A1 on serum glutathione level, digestive well-being, cognitive performance score in children, and mood score in women. Scientific reports in this field can affect the policies of dairy cattle breeders and the milk industry, leading to the elimination of allele A1 in dairy cattle populations and promoting milk products based on milk from cows with the A2A2 genotype. More scientific proof, especially in well-designed clinical studies, is necessary to determine whether a little difference in the β-casein amino acid sequence negatively affects the health of milk consumers.
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Affiliation(s)
- Anna Cieślińska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland
| | - Ewa Fiedorowicz
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland
| | - Dominika Rozmus
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland
| | - Edyta Sienkiewicz-Szłapka
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland
| | - Beata Jarmołowska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland
| | - Stanisław Kamiński
- Department of Animal Genetics, University of Warmia and Mazury, 10-719 Olsztyn, Poland
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8
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MALDI-TOF-MS and in-depth dynamic simulations on the molecular forces determining the stability of the 4-hydroxybenzoic acid - β-casein complex following UHT-like treatment. Food Chem 2022; 400:134047. [DOI: 10.1016/j.foodchem.2022.134047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 08/11/2022] [Accepted: 08/25/2022] [Indexed: 11/22/2022]
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9
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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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10
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The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107464] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Bielecka M, Cichosz G, Czeczot H. Antioxidant, antimicrobial and anticarcinogenic activities of bovine milk proteins and their hydrolysates - A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105208] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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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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13
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Comparative study of the inhibitory effects of lotus seedpod oligomeric procyanidins on dietary AGE released from glycated casein during digestion. Food Res Int 2022; 152:110912. [DOI: 10.1016/j.foodres.2021.110912] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 11/27/2021] [Accepted: 12/17/2021] [Indexed: 12/14/2022]
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14
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Sheng B, Nielsen SD, Glantz M, Paulsson M, Poulsen NA, Larsen LB. Effects of genetic variants and sialylation on in vitro digestibility of purified κ-casein. J Dairy Sci 2022; 105:2803-2814. [DOI: 10.3168/jds.2021-21289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 12/16/2021] [Indexed: 11/19/2022]
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15
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Wu Q, Ouyang Y, Kong Y, Min Y, Xiao J, Li S, Zhou M, Feng N, Zhang L. Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8807-8818. [PMID: 34314167 DOI: 10.1021/acs.jafc.1c03348] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Glycated proteins are the main source of dietary advanced glycation end products (AGEs). Glycated proteins are enzymatically hydrolyzed in the gastrointestinal tract, which releases more absorbable and smaller potentially harmful AGEs. This study investigated the inhibitory effect of catechin on AGE release from glycated bovine serum albumin (G-BSA) during gastrointestinal digestion. Catechin inhibited AGE release during gastrointestinal digestion, especially in the gastric digestion stage. Additionally, catechin altered these peptides in the small intestine by reducing G-BSA digestibility. The proposed mechanism involves interactions between catechin and G-BSA/digestive enzymes, inhibiting digestive enzyme activity and changing the conformation of G-BSA. Catechin reduced G-BSA β-sheet content and protected the helical conformation. Moreover, catechin enhanced the antioxidant capacity of G-BSA, which could attenuate postprandial oxidative stress in the gastrointestinal tract caused by the release of AGEs. This study improves our understanding of the nutritional and health effects of catechin on dietary AGEs during gastrointestinal digestion.
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Affiliation(s)
- Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yu Ouyang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yingfei Kong
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yaoyao Min
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Juan Xiao
- School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical polysaccharide resources, Ministry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Shuyi Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
| | - Mengzhou Zhou
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China
- School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Chang jiang West Road, Hefei, Anhui 230036, China
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16
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Sheng B, Nielsen SD, Poulsen NA, Larsen LB. Differential in vitro digestion rates in gastric phase of bovine milk with different κ-casein phenotypes. J Dairy Sci 2021; 104:10462-10472. [PMID: 34218908 DOI: 10.3168/jds.2020-20073] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Accepted: 05/18/2021] [Indexed: 11/19/2022]
Abstract
Casein (CN) micelles will coagulate in the stomach after ingestion, which is similar to the cheesemaking process. Although genetic variants of bovine proteins, especially κ-CN, have been confirmed to influence the coagulation properties of the CN micelle, its influence on milk digestibility has not been revealed yet. This study aimed to investigate how genetic variants, glycosylation degree of κ-CN, and CN micelle size influence digestion rates during in vitro gastrointestinal digestion. Three milk pools, representing κ-CN phenotypes of either AA, BB, or AB composition were prepared from milk of individual Danish Holstein cows representing these different genotypes. In vitro digestion of the 3 milk pools, AA, BB, or AB, was investigated by sodium dodecyl sulfate-PAGE, liquid chromatography-mass spectrometry, and degree of hydrolysis. The results showed that κ-CN AA milk had faster digestion rate in the gastric phase compared with BB and AB milks, whereas only small differences were apparent in the intestinal digestion phase. The results further documented that the milk pools representing κ-CN phenotypes BB and AB had comparable overall glycosylation degrees (50.9% and 50.0%, respectively) and higher than that of the AA milk pool (46.9%). Further, the AA milk pool was associated with larger CN micelles. These differences in CN micelle sizes and glycosylation degrees can be part of underlying explanations for the differential in vitro digestion rates observed between the AA, BB, and AB κ-CN milk pools.
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Affiliation(s)
- Bulei Sheng
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark.
| | - Søren D Nielsen
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark
| | - Nina A Poulsen
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark
| | - Lotte B Larsen
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark
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17
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Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104980] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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18
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Abstract
A new type of cow’s milk, called A2 milk, has appeared in the dairy aisles of supermarkets in recent years. Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1, A2, A3, A4, B, C, D, E, F, H1, H2, I and G. Studies have shown that A1 β-casein may be harmful, and A2 β-casein is a safer choice for human health especially in infant nutrition and health. The A2 cow milk is reportedly easier to digest and better absorb than A1 or other types of milk. The structure of A2 cow’s milk protein is more comparable to human breast milk, as well as milk from goats, sheep and buffalo. Digestion of A1 type milk produces a peptide called β-casomorphin-7 (BCM-7), which is implicated with adverse gastrointestinal effects on milk consumption. In addition, bovine milk contains predominantly αs1-casein and low levels or even absent in αs2-casein, whereby caprine milk has been recommended as an ideal substitute for patients suffering from allergies against cow milk protein or other food sources. Since goat milk contains relatively low levels of αs1-casein or negligible its content, and αs2-casein levels are high in the milk of most dairy goat breeds, it is logical to assume that children with a high milk sensitivity to αs1-casein should tolerate goat milk well. Cow milk protein allergy (CMPA) is considered a common milk digestive and metabolic disorder or allergic disease with various levels of prevalence from 2.5% in children during the first 3 years of life to 12–30% in infants less than 3 months old, and it can go up to even as high as 20% in some countries. CMPA is an IgE-mediated allergy where the body starts to produce IgE antibodies against certain protein (allergens) such as A1 milk and αs1-casein in bovine milk. Studies have shown that ingestion of β-casein A1 milk can cause ischemic heart disease, type-1 diabetes, arteriosclerosis, sudden infant death syndrome, autism, schizophrenia, etc. The knowledge of bovine A2 milk and caprine αs2-casein has been utilized to rescue CMPA patients and other potential disease problems. This knowledge has been genetically applied to milk production in cows or goats or even whole herds of the two species. This practice has happened in California and Ohio, as well as in New Zealand, where this A2 cow milk has been now advanced commercially. In the USA, there have been even promotions of bulls, whose daughters have been tested homozygous for the A2 β-casein protein.
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19
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Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110842] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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20
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Gaglio R, Restivo I, Barbera M, Barbaccia P, Ponte M, Tesoriere L, Bonanno A, Attanzio A, Di Grigoli A, Francesca N, Moschetti G, Settanni L. Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition. Antioxidants (Basel) 2021; 10:antiox10020306. [PMID: 33671122 PMCID: PMC7922181 DOI: 10.3390/antiox10020306] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/08/2021] [Accepted: 02/09/2021] [Indexed: 12/18/2022] Open
Abstract
An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe's milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products.
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Affiliation(s)
- Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Ignazio Restivo
- Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche, Università degli Studi di Palermo, Via Archirafi 34, 90123 Palermo, Italy; (I.R.); (L.T.); (A.A.)
| | - Marcella Barbera
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Pietro Barbaccia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Marialetizia Ponte
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Luisa Tesoriere
- Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche, Università degli Studi di Palermo, Via Archirafi 34, 90123 Palermo, Italy; (I.R.); (L.T.); (A.A.)
| | - Adriana Bonanno
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Alessandro Attanzio
- Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche, Università degli Studi di Palermo, Via Archirafi 34, 90123 Palermo, Italy; (I.R.); (L.T.); (A.A.)
| | - Antonino Di Grigoli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Nicola Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (R.G.); (M.B.); (P.B.); (M.P.); (A.B.); (A.D.G.); (N.F.); (G.M.)
- Correspondence: ; Tel.: +39-091-23896043; Fax: +39-091-6515531
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21
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Le TT, Poulsen NA, Kristiansen GH, Larsen LB. Quantitative LC-MS/MS analysis of high-value milk proteins in Danish Holstein cows. Heliyon 2020; 6:e04620. [PMID: 32995587 PMCID: PMC7502411 DOI: 10.1016/j.heliyon.2020.e04620] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 03/23/2020] [Accepted: 07/30/2020] [Indexed: 01/03/2023] Open
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22
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Zhang H, Nakamura S, Kitts DD. Antioxidant Properties of Casein Phosphopeptides (CPP) and Maillard-Type Conjugated Products. Antioxidants (Basel) 2020; 9:E648. [PMID: 32707948 PMCID: PMC7464099 DOI: 10.3390/antiox9080648] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/10/2020] [Accepted: 07/16/2020] [Indexed: 12/21/2022] Open
Abstract
A casein phosphopeptide (CPP) fraction derived from tryptic hydrolysis of bovine casein was evaluated for antioxidant activity. Conjugations or mixtures of CPP with polysaccharide, galactomannan (Gal), or xyloglucan (Xyl) were prepared to evaluate potential enhancement of CPP antioxidant activity. The effect of calcium was also investigated. The CPP preparation alone was effective at scavenging hydroxyl radicals and sequestering Fe2+ to protect against Fenton reaction-induced deoxyribose oxidation in non-site-specific (up 63.3% inhibition) and site-specific (up 32.1% inhibition) binding assays, respectively. CPP also effectively quenched 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radicals (ABTS•+) to an extent of 67.6% scavenging in an aqueous system. In a soybean lecithin liposome system, CPP exhibited effective protection against peroxyl radical-induced liposomal peroxidation (38.3% of control in terms of rate of propagation). Conjugating CPP with Gal or Xyl polysaccharides using Maillard reaction conditions significantly reduced activity in the Fenton reaction-deoxyribose assays, while exhibiting no effect on the antioxidant activity of native CPP in both the ABTS and liposome assays, respectively. These results represent comparative antioxidant capacity of the native CPP and associated conjugates in phases that varied in relative hydrophilic and hydrophobic character. We conclude that CPP has the potential to act as both a primary and secondary antioxidant by displaying transition metal ion sequestering activity and free radical quenching activity. Improvements in antioxidant activity of CPP by Maillard-type conjugation with Xyl or Gal were relatively small and model-specific.
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Affiliation(s)
- Huiying Zhang
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, the University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - Soichiro Nakamura
- Department of Agriculture, Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowamura, Kamiina, Nagano 399-4598, Japan;
| | - David D. Kitts
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, the University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
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23
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Li S, Hu Q, Chen C, Liu J, He G, Li L, Wu J, Ren D. Formation of bioactive peptides during simulated gastrointestinal digestion is affected by αs1-casein polymorphism in buffalo milk. Food Chem 2020; 313:126159. [DOI: 10.1016/j.foodchem.2020.126159] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 11/04/2019] [Accepted: 01/02/2020] [Indexed: 02/08/2023]
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24
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Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane. J DAIRY RES 2020; 87:89-93. [PMID: 32026791 DOI: 10.1017/s0022029919000955] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The impact of cream processing on milk fat globule membrane (MFGM) was assessed in an industrial setting for the first time. Three creams and their derived MFGM fractions from different stages of the pasteurization procedure at a butter dairy were investigated and compared to a native control as well as a commercial MFGM fraction. The extent of cross-linking of serum proteins to MFGM proteins increased progressively with each consecutive pasteurization step. Unresolved high molecular weight aggregates were found to consist of both indigenous MFGM proteins and β-lactoglobulin as well as αs1- and β-casein. With regards to fat globule stability and in terms of resistance towards coalescence and flocculation after cream washing, single-pasteurized cream exhibited reduced sensitivity to cream washing compared to non- and double-pasteurized creams. Inactivation of the agglutination mechanism and the increased presence of non-MFGM proteins may determine this balance between stable and non-stable fat globules.
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25
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Zhao D, Xu Y, Gu T, Wang H, Yin Y, Sheng B, Li Y, Nian Y, Wang C, Li C, Xu X, Zhou G. Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1136-1146. [PMID: 31820954 DOI: 10.1021/acs.jafc.9b06618] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This work investigated the influence of enzymatic tenderization on digestibility changes of beef semimembranosus proteins using peptidomics methods. Hydrolysis by proteinase K and bromelain elevated the average bitterness index of identified peptides by generating high-Q values peptides (1714-1790 Cal/mol), including KDLFDPIIQ, LIDDHFLFDKPVSPL, and QLIDDHFLFDKPVSPLLL. Proteolysis during enzymatic tenderization acted as a "pre-digestion" step and significantly elevated the degree of hydrolysis of beef protein (by 4.5-17.3%) in subsequent simulated gastrointestinal digestion. Peptidomics analysis of digests revealed large variations in the peptide composition, which was positively correlated with the degree of proteolysis during enzymatic tenderization. Enzymatic tenderization with proteinase K- (for 0.5 h) or bromelain-treated samples largely increased the survival rate (by 65.5 or 82.8%) of peptides during simulated digestion, possibly because of the "secondary enzyme-substrate interaction" effect. This work could provide a new sight into the possible influence of enzymatic tenderization on meat nutrition.
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Affiliation(s)
- Di Zhao
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Yajing Xu
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Tianyue Gu
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Huaiyang Wang
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Yantao Yin
- Department of Food Science , Aarhus University , Blichers Allé 20 , Tjele 8830 , Denmark
| | - Bulei Sheng
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Yuting Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology , Dongguan University of Technology , Dongguan 523808 , China
| | - Yingqun Nian
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Cong Wang
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
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26
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Perna A, Simonetti A, Acquaviva V, Rossano R, Grassi G, Gambacorta E. Hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (α
s1
‐, β‐ and k‐casein) after enzymatic hydrolysis with pepsin and enzymatic extract from
Pleurotus eryngii. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14448] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Annamaria Perna
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell’Ateneo Lucano 10 Potenza 85100 Italy
| | - Amalia Simonetti
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell’Ateneo Lucano 10 Potenza 85100 Italy
| | - Vita Acquaviva
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell’Ateneo Lucano 10 Potenza 85100 Italy
| | - Rocco Rossano
- Department of Sciences University of Basilicata Viale dell’Ateneo Lucano 10 Potenza 85100 Italy
| | - Giulia Grassi
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell’Ateneo Lucano 10 Potenza 85100 Italy
| | - Emilio Gambacorta
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell’Ateneo Lucano 10 Potenza 85100 Italy
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27
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Giromini C, Lovegrove JA, Givens DI, Rebucci R, Pinotti L, Maffioli E, Tedeschi G, Sundaram TS, Baldi A. In vitro-digested milk proteins: Evaluation of angiotensin-1-converting enzyme inhibitory and antioxidant activities, peptidomic profile, and mucin gene expression in HT29-MTX cells. J Dairy Sci 2019; 102:10760-10771. [PMID: 31521344 DOI: 10.3168/jds.2019-16833] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Accepted: 07/16/2019] [Indexed: 12/15/2022]
Abstract
Over the past decades, several studies investigated the health-promoting functions of milk peptides. However, to date many hurdles still exist regarding the widespread use of milk-derived bioactive peptides, as they may be degraded during gastrointestinal digestion. Thus, the aim of our study was to in vitro digest intact whey protein isolate (WPI) and casein proteins (CNP), mimicking in vivo digestion, to investigate their bioactive effects and to identify the potential peptides involved. Whey protein isolate and CNP were digested using a pepsin-pancreatin protocol and ultra-filtered (3-kDa cutoff membrane). A permeate (<3 kDa) and a retentate (>3 kDa) were obtained. Soy protein was included as a control (CTR). Angiotensin-1-converting enzyme inhibitory (ACE1-I) and antioxidant activity (AOX) were assessed and compared with those observed in undigested proteins and CTR. Furthermore, the permeate was characterized by nano-liquid chromatography electrospray ionization tandem mass spectrometry (LC-nano ESI MS/MS) using a shotgun peptidomic approach, and retentate was further digested with trypsin and analyzed by MS using a shotgun proteomic approach to identify potentially bioactive peptides. Further, the effects of WPI, CNP, and CTR retentate on cell metabolic activity and on mucus production (MUC5AC and MUC2 gene expression) were assessed in intestinal goblet HT29-MTX-E12 cells. Results showed that WPI permeate induced a significant ACE1-I inhibitory effect [49.2 ± 0.64% (SEM)] compared with undigested WPI, CNP permeate, and retentate or CTR permeate (10.40 ± 1.07%). A significant increase in AOX (1.58 ± 0.04 and 1.61 ± 0.02 µmol of trolox AOX equivalents per mg of protein, respectively) upon digestion was found in WPI. Potentially bioactive peptides associated with ACE1-I and antihypertensive effects were identified in WPI permeate and CNP retentate. At specific concentrations, WPI, CNP, and CTR retentate were able to stimulate metabolic activity in HT29-MTX-E12 cells. Expression of MUC5AC was increased by CNP retentate and unaltered by WPI retentate; MUC2 expression was significantly increased by 0.33 mg/g of CNP and reduced by 1.33 mg/g of CNP. Our results confirm that milk proteins may be rich sources of bioactive compounds, with the greatest beneficial potential of CNP at the intestinal goblet cell level.
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Affiliation(s)
- Carlotta Giromini
- Department of Health, Animal Science and Food Safety, University of Milan, 20133 Italy.
| | - Julie A Lovegrove
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, University of Reading, RG6 6AP United Kingdom; Institute for Cardiovascular and Metabolic Research, University of Reading, RG6 6AP United Kingdom
| | - David I Givens
- Institute for Food, Nutrition and Health, University of Reading, RG6 6AP United Kingdom
| | - Raffaella Rebucci
- Department of Health, Animal Science and Food Safety, University of Milan, 20133 Italy
| | - Luciano Pinotti
- Department of Health, Animal Science and Food Safety, University of Milan, 20133 Italy
| | - Elisa Maffioli
- Department of Veterinary Medicine, University of Milan, 20133 Italy
| | | | - Tamil S Sundaram
- Department of Health, Animal Science and Food Safety, University of Milan, 20133 Italy
| | - Antonella Baldi
- Department of Health, Animal Science and Food Safety, University of Milan, 20133 Italy
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Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System. Molecules 2019; 24:molecules24162876. [PMID: 31398828 PMCID: PMC6721707 DOI: 10.3390/molecules24162876] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 07/27/2019] [Accepted: 08/03/2019] [Indexed: 01/16/2023] Open
Abstract
One of the conventional ways to produce lactose-hydrolyzed (LH) milk is via the addition of commercial lactases into heat-treated milk in which lactose is hydrolyzed throughout storage. This post-hydrolysis method can induce proteolysis in milk proteins due to protease impurities remaining in commercial lactase preparations. In this work, the interplay between lactose hydrolysis, proteolysis, and glycation was studied in a model system of purified β-casein (β-CN), lactose, and lactases using peptidomic methods. With a lactase presence, the proteolysis of β-CN was found to be increased during storage. The protease side-activities mainly acted on the hydrophobic C-terminus of β-CN at Ala, Pro, Ile, Phe, Leu, Lys, Gln, and Tyr positions, resulting in the formation of peptides, some of which were N-terminal glycated or potentially bitter. The proteolysis in β-CN incubated with a lactase was shown to act as a kind of “pre-digestion”, thus increasing the subsequent in vitro digestibility of β-CN and drastically changing the peptide profiles of the in vitro digests. This model study provides a better understanding of how the residual proteases in commercial lactase preparations affect the quality and nutritional aspects of β-CN itself and could be related to its behavior in LH milk.
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29
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Cieślińska A, Fiedorowicz E, Zwierzchowski G, Kordulewska N, Jarmołowska B, Kostyra E. Genetic Polymorphism of β-Casein Gene in Polish Red Cattle-Preliminary Study of A1 and A2 Frequency in Genetic Conservation Herd. Animals (Basel) 2019; 9:E377. [PMID: 31226807 PMCID: PMC6616616 DOI: 10.3390/ani9060377] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/07/2019] [Accepted: 06/18/2019] [Indexed: 11/19/2022] Open
Abstract
Although there is growing interest in Red cow's milk in Poland, to date there are few reports investigating the characteristics of milk components in the studied population. Particular emphasis on milk proteins is advised, since β-casein is a source of bioactive peptides named β-casomorphins. β-casomorphin 7, which originates mostly from β-casein variants A1, may be a significant risk factor in human ischemic heart disease, arteriosclerosis, type I diabetes, sudden infant death syndrome, and autism. The aim of the present study was to identify CSN2 polymorphism gene in exon 7 using the genomic sequence from GenBank (M55158), g.8101C>A, (codon 67). Blood samples were collected from 201 Polish Red cattle (24 males and 177 females). The genotype of β-casein was determined using PCR-ACRS. The frequency of β-casein A2 in Polish Red population was 0.47. β-casein A2 frequency in Polish Red bulls and in cows was 0.58 and 0.37, respectively.
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Affiliation(s)
- Anna Cieślińska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Oczapowskiego 1A, 10-719 Olsztyn, Poland.
| | - Ewa Fiedorowicz
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Oczapowskiego 1A, 10-719 Olsztyn, Poland.
| | - Grzegorz Zwierzchowski
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Oczapowskiego 1A, 10-719 Olsztyn, Poland.
| | - Natalia Kordulewska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Oczapowskiego 1A, 10-719 Olsztyn, Poland.
| | - Beata Jarmołowska
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Oczapowskiego 1A, 10-719 Olsztyn, Poland.
| | - Elżbieta Kostyra
- Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Oczapowskiego 1A, 10-719 Olsztyn, Poland.
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Barac M, Pesic M, Zilic S, Smiljanic M, Sredovic Ignjatovic I, Vucic T, Kostic A, Milincic D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. Foods 2019; 8:foods8040128. [PMID: 30999674 PMCID: PMC6518195 DOI: 10.3390/foods8040128] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/09/2019] [Accepted: 04/11/2019] [Indexed: 11/25/2022] Open
Abstract
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
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Affiliation(s)
- Miroljub Barac
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Mirjana Pesic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Sladjana Zilic
- Maize Research Institute, Slobodana Bajica 1, 11081 Belgrade, Serbia.
| | - Milenko Smiljanic
- Faculty of Technology, Zvornik, 75400 Karakaj, Bosnia and Herzegovina.
| | | | - Tanja Vucic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Aleksandar Kostic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Danijel Milincic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
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31
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Zhao D, Li L, Le TT, Larsen LB, Xu D, Jiao W, Sheng B, Li B, Zhang X. Digestibility of glycated milk proteins and the peptidomics of their in vitro digests. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3069-3077. [PMID: 30511448 DOI: 10.1002/jsfa.9520] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 11/25/2018] [Accepted: 11/26/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Milk proteins are widely used in food production and are often glycated by reducing sugar. Although many studies have reported the digestibility of glycated milk protein, most have focused on measuring degree of hydrolysis (DH), showing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) image of digests. Detailed information on the changes in peptide composition of digests has seldom been revealed. Therefore, in addition to measuring the DH and showing the SGS-PAGE images of digests, we also analyzed the peptidomics in digests using liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) and Mascot database in this work to further reveal the influence of glycation on protein nutrition. RESULTS Compared with β-lactoglobulin and bovine serum albumin (BSA), DH of β-casein was suppressed to a lesser extent by glycation in both gastric and intestinal stages. Aggregates of glycated BSA were less sensitive to the action of digestive enzymes throughout gastrointestinal digestion according to SDS-PAGE images. Changes in the peptide composition of digests induced by glycation were distinctly displayed, showing both absence of peptides and occurrence of new peptides, based on the results obtained from LC-ESI-MS/MS. CONCLUSIONS Glycation can greatly change the peptide composition in digests of milk protein. The nutritional impact of the change in the peptide composition requires further investigation, and the impact of MRPs in unabsorbed digests on the gut flora should be an interesting field for further studies. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Di Zhao
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
- Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, China
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, China
- Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Lin Li
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Thao T Le
- Department of Food Science, Aarhus University, Tjele, Denmark
| | - Lotte B Larsen
- Department of Food Science, Aarhus University, Tjele, Denmark
| | - Dan Xu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Wenjuan Jiao
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Bulei Sheng
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Bing Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Xia Zhang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
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Barac M, Vucic T, Zilic S, Pesic M, Sokovic M, Petrovic J, Kostic A, Sredovic Ignjatovic I, Milincic D. The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. Foods 2019; 8:E94. [PMID: 30871005 PMCID: PMC6462927 DOI: 10.3390/foods8030094] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 03/01/2019] [Accepted: 03/07/2019] [Indexed: 12/14/2022] Open
Abstract
This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42⁻58.56 times) and the reducing power (by 17.90⁻99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.
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Affiliation(s)
- Miroljub Barac
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Tanja Vucic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Sladjana Zilic
- Maize Research Institute, Slobodana Bajica 1, 11081 Belgrade, Serbia.
| | - Mirjana Pesic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Marina Sokovic
- Institute for Biological Research "Sinisa Stankovic", University of Belgrade, 11000 Belgrade, Serbia.
| | - Jovana Petrovic
- Institute for Biological Research "Sinisa Stankovic", University of Belgrade, 11000 Belgrade, Serbia.
| | - Aleksandar Kostic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
| | | | - Danijel Milincic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia.
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33
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Giromini C, Cheli F, Rebucci R, Baldi A. Invited review: Dairy proteins and bioactive peptides: Modeling digestion and the intestinal barrier. J Dairy Sci 2018; 102:929-942. [PMID: 30591343 DOI: 10.3168/jds.2018-15163] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 10/11/2018] [Indexed: 12/31/2022]
Abstract
Dairy products are one of the most important sources of biologically active proteins and peptides. The health-promoting functions of these peptides are related to their primary structure, which depends on the parent protein composition. A crucial issue in this field is the demonstration of a cause-effect relationship from the ingested protein form to the bioactive form in vivo. Intervention studies represent the gold standard in nutritional research; however, attention has increasingly been focused on the development of sophisticated in vitro models of digestion to elucidate the mechanism of action of dairy nutrients in a mechanistic way and significantly reduce the number of in vivo trials. On the other hand, the epithelial intestinal barrier is the first gate that actively interacts with digestion metabolites, making the intestinal cells the first target tissue of dairy nutrients and respective metabolites. An evolution of the in vitro digestion approach in the study of dairy proteins and derived bioactive compounds is the setup of combined in vitro digestion and cell culture models taking into consideration the endpoint to measure the target organism (e.g., animal, human) and the key concepts of bioaccessibility, bioavailability, and bioactivity. This review discusses the relevance and challenges of modeling digestion and the intestinal barrier, focusing on the implications for the modeling of dairy protein digestion for bioactivity evaluation.
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Affiliation(s)
- Carlotta Giromini
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134.
| | - Federica Cheli
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
| | - Raffaella Rebucci
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
| | - Antonella Baldi
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
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34
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Placing pasteurisation before or after microfiltration impacts the protein composition of milk fat globule membrane material. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.015] [Citation(s) in RCA: 17] [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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35
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Digestibility of Bovine Serum Albumin and Peptidomics of the Digests: Effect of Glycation Derived from α-Dicarbonyl Compounds. Molecules 2018; 23:molecules23040712. [PMID: 29561799 PMCID: PMC6017377 DOI: 10.3390/molecules23040712] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 03/02/2018] [Accepted: 03/07/2018] [Indexed: 11/16/2022] Open
Abstract
α-Dicarbonyl compounds, which are widely generated during sugar fragmentation and oil oxidation, are important precursors of advanced glycation end products (AGEs). In this study, the effect of glycation derived from glyoxal (GO), methylglyoxal (MGO) and diacetyl (DA) on the in vitro digestibility of bovine serum albumin (BSA) was investigated. Glycation from α-dicarbonyl compounds reduced digestibility of BSA in both gastric and intestinal stage of digestion according to measurement of degree of hydrolysis. Changes in peptide composition of digests induced by glycation were displayed, showing absence of peptides, occurrence of new peptides and formation of peptide-AGEs, based on the results obtained using liquid chromatography electron-spray-ionization tandem mass spectrometry (LC-ESI-MS/MS). Crosslinked glycation structures derived from DA largely reduced the sensitivity of glycated BSA towards digestive proteases based on sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results. Network structures were found to remain in the digests of glycated samples by transmission electron microscope (TEM), thus the impact of AGEs in unabsorbed digests on the gut flora should be an interest for further studies.
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36
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Giromini C, Fekete ÁA, Givens DI, Baldi A, Lovegrove JA. Short-Communication: A Comparison of the In Vitro Angiotensin-1-Converting Enzyme Inhibitory Capacity of Dairy and Plant Protein Supplements. Nutrients 2017; 9:nu9121352. [PMID: 29236035 PMCID: PMC5748802 DOI: 10.3390/nu9121352] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 11/30/2017] [Accepted: 12/03/2017] [Indexed: 11/16/2022] Open
Abstract
The consumption of supplements based on dairy or plant proteins may be associated with bioactive potential, including angiotensin-1-converting enzyme inhibitory (ACE-1i) activity, which is linked with blood pressure reduction in vivo. To gain insight into this proposed mechanism, the ACE-1i potential of protein-based supplements, including a selection of dairy (n = 10) and plant (n = 5) proteins were in vitro digested. The total digest was filtered and permeate and retentate were obtained. ACE-1i activity was measured as the ability of proteins (pre-digestion, ‘gastric’, permeate, and retentate) to decrease the hydrolysis of furanacroloyl-Phe-Glu-Glu (FAPGG) substrate for the ACE-1 enzyme. Permeate and retentate of dairy proteins exerted a significantly higher ACE-1i activity (mean of 10 proteins: 27.05 ± 0.2% and 20.7 ± 0.2%, respectively) compared with pre-digestion dairy proteins (16.7 ± 0.3%). Plant protein exhibited high ACE-1i in ‘gastric’ and retentate fractions (mean of five proteins: 54.9 ± 0.6% and 35.7 ± 0.6%, respectively). The comparison of the in vitro ACE-1i activity of dairy and plant proteins could provide valuable knowledge regarding their specific bioactivities, which could inform their use in the formulation of specific functional supplements that would require testing for blood pressure control in human randomly-controlled studies.
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Affiliation(s)
- Carlotta Giromini
- Department of Health, Animal Science and Food Safety, University of Milan, Via Trentacoste, 2, 20134 Milan, Italy.
| | - Ágnes A Fekete
- Hugh Sinclair Unit of Human Nutrition Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK.
- Institute for Food, Nutrition and Health, University of Reading, Reading RG6 6AP, UK.
| | - D Ian Givens
- Institute for Food, Nutrition and Health, University of Reading, Reading RG6 6AP, UK.
| | - Antonella Baldi
- Department of Health, Animal Science and Food Safety, University of Milan, Via Trentacoste, 2, 20134 Milan, Italy.
| | - Julie A Lovegrove
- Hugh Sinclair Unit of Human Nutrition Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK.
- Institute for Cardiovascular and Metabolic Research, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK.
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37
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Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: A model study with glyoxal, methylglyoxal and butanedione. Food Res Int 2017; 102:313-322. [DOI: 10.1016/j.foodres.2017.10.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 10/02/2017] [Accepted: 10/03/2017] [Indexed: 12/23/2022]
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38
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Zhao D, Le TT, Nielsen SD, Larsen LB. Effect of Storage on Lactase-Treated β-Casein and β-Lactoglobulin with Respect to Bitter Peptide Formation and Subsequent in Vitro Digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8409-8417. [PMID: 28885022 DOI: 10.1021/acs.jafc.7b02985] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Using active lactose to hydrolyze lactose during storage is a common process to produce lactose-hydrolyzed (LH) milk. Proteolysis induced by residual proteases in commercial lactase was studied in a system using purified β-casein or β-lactoglobulin during a 60-day storage period at 22 or 38 °C. The proteolysis of β-casein by residual proteases occurred more extensively than that of β-lactoglobulin. Peptidomic analysis by LC-ESI-MS/MS revealed that Ile, Leu, Tyr, and Phe residues near the C-terminus of β-casein were the main sites of cleavage by the residual proteases, generating assumed bitter peptides. In the subsequent in vitro digestion study, proteolysis during storage was shown to greatly affect the subsequent digestibility of β-casein, leading to an elevated degree of hydrolysis and the formation of new digested peptides. This study highlights the potential influence of residual proteases in commercial lactase on the storage quality and digestibility of LH milk containing active lactase.
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Affiliation(s)
- Di Zhao
- College of Food Science and Engineering, South China University of Technology , 381 Wushan Road, Tianhe District, Guangzhou 510640, China
- Department of Food Science, Aarhus University , Blichers Allé 20, Tjele 8830, Denmark
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , 381 Wushan Road, Guangzhou 510640, China
| | - Thao T Le
- Department of Food Science, Aarhus University , Blichers Allé 20, Tjele 8830, Denmark
| | - Søren Drud Nielsen
- Department of Food Science, Aarhus University , Blichers Allé 20, Tjele 8830, Denmark
| | - Lotte Bach Larsen
- Department of Food Science, Aarhus University , Blichers Allé 20, Tjele 8830, Denmark
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39
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Identification of bioactive peptides and quantification of β-casomorphin-7 from bovine β-casein A1, A2 and I after ex vivo gastrointestinal digestion. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.03.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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Poulsen NA, Gregersen VR, Maciel GM, Madsen LB, Buitenhuis B, Hansen MS, Bendixen C, Larsen LB. Novel genetic variation associated to CSN3 strongly affects rennet-induced milk coagulation. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.03.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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41
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Petrat-Melin B, Le TT, Møller HS, Larsen LB, Young JF. Short communication: Inhibition of angiotensin 1-converting enzyme by peptides derived from variants of bovine β-casein upon apical exposure to a Caco-2 cell monolayer. J Dairy Sci 2017; 100:881-885. [DOI: 10.3168/jds.2016-11684] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Accepted: 10/30/2016] [Indexed: 11/19/2022]
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42
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Fu Y, Young JF, Rasmussen MK, Dalsgaard TK, Lametsch R, Aluko RE, Therkildsen M. Angiotensin I–converting enzyme–inhibitory peptides from bovine collagen: insights into inhibitory mechanism and transepithelial transport. Food Res Int 2016; 89:373-381. [DOI: 10.1016/j.foodres.2016.08.037] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2016] [Revised: 08/24/2016] [Accepted: 08/25/2016] [Indexed: 12/17/2022]
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43
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Fu Y, Young JF, Therkildsen M. Bioactive peptides in beef: Endogenous generation through postmortem aging. Meat Sci 2016; 123:134-142. [PMID: 27710773 DOI: 10.1016/j.meatsci.2016.09.015] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2016] [Revised: 09/08/2016] [Accepted: 09/29/2016] [Indexed: 01/04/2023]
Abstract
The present research was performed to investigate endogenous release of bioactive peptides in beef during postmortem aging times (1, 10 and 20days). Gradually decreased Warner-Bratzler shear force (WBSF) values of longissimus thoracis (LT) and semitendinosus (ST) muscles were observed and the degradation of structural proteins and collagen led to release of low-molecular weight (<3kDa) peptides. These peptides exhibited 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, ACE- and renin-inhibitory activities. The peptide sequences were identified by liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS). In silico analysis (PeptideRanker and BIOPEP) of their bioactivity potentials demonstrated peptides with the predicted bioactivity scores (>0.8) as well as collagen peptides with bioactivity scores (0.6-0.8). The present findings provide insights on development of healthy beef through postmortem aging at 4°C.
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Affiliation(s)
- Yu Fu
- Department of Food Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark
| | - Jette F Young
- Department of Food Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark
| | - Margrethe Therkildsen
- Department of Food Science, Aarhus University, Blichers Allé 20, 8830 Tjele, Denmark.
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44
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Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0294-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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45
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Perna A, Simonetti A, Gambacorta E. Short communication: Effect of casein haplotype on angiotensin-converting enzyme inhibitory and antioxidant capacities of milk casein from Italian Holstein cows before and following in vitro digestion with gastrointestinal enzymes. J Dairy Sci 2016; 99:6922-6926. [PMID: 27289148 DOI: 10.3168/jds.2016-11035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Accepted: 05/04/2016] [Indexed: 11/19/2022]
Abstract
The aim of this work was to investigate the effect of casein haplotype (αS1, β, and κ) on antioxidative and angiotensin-converting enzyme (ACE) inhibitory capacities of milk casein from Italian Holstein cows before and following in vitro digestion with gastrointestinal enzymes. The antioxidant capacity was measured using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and ferric-reducing antioxidant power assays, whereas ACE inhibition was determined by ACE-inhibitory assay. The ACE-inhibitory and antioxidant capacities of milk casein increased during in vitro gastrointestinal digestion. Casein haplotype significantly influenced the antioxidative and ACE-inhibitory capacities of digested casein. In particular, BB-A(2)A(1)-AA casein and BB-A(1)A(1)-AA casein showed the highest ACE-inhibitory capacity, BB-A(2)A(2)-AA casein showed the highest antioxidant capacity, whereas BB-A(2)A(2)-BB casein showed the lowest biological capacity. To date, few studies have been done on the effect of casein haplotype on biological capacity of milk casein, thus the present study sets the basis for a new knowledge that could lead to the production of milk with better nutraceutical properties.
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Affiliation(s)
- Annamaria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy.
| | - Amalia Simonetti
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
| | - Emilio Gambacorta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Viale dell'Ateneo Lucano 10-85100, Italy
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46
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In vitro gastrointestinal digestion of purified bovine kappa-casein variants A, B, and E: Effects on antioxidant and angiotensin 1-converting enzyme inhibitory capacity. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.02.036] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Fu Y, Young JF, Løkke MM, Lametsch R, Aluko RE, Therkildsen M. Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.03.026] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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Isolation and identification of some antibacterial peptides in the plasmin-digest of β-casein. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Abstract
Milk has been considered as a natural source of nutrition for decades. Milk is known to be nutrient-rich which aids the growth and development of the human body. Milk contains both macro- and micronutrients. Breast milk is widely regarded as the optimal source of neonatal nutrition due to its composition of carbohydrates, proteins, minerals and antibodies. However, despite the wide use of milk products, investigations into the role of milk in degenerative diseases have been limited. This review will examine the relationship between the β-casein gene found in bovine milk and disease states by using age-related macular degeneration as an example.
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