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An integrated approach to the analysis of antioxidative peptides derived from Gouda cheese with a modified β-casein content. Sci Rep 2022; 12:13314. [PMID: 35922540 PMCID: PMC9349201 DOI: 10.1038/s41598-022-17641-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 07/28/2022] [Indexed: 11/30/2022] Open
Abstract
This study is the first to present an integrated approach involving in silico and in vitro protocols that was pursued to analyse an antioxidative potency of Gouda cheese with modified content of β-casein. Firstly, the predictions of the presence of antioxidant peptides in the casein sequences were computed using the BIOPEP-UWM database. Then, the antioxidative bioactivity of six variants of Gouda cheese (with reduced, normative, and increased content of β-casein at the initial and final stage of ripening) was assessed. Finally, the RP-HPLC–MS/MS was applied to identify antioxidative peptides in Gouda-derived water-soluble extracts (WSEs). Analyses were supported with the heatmaps and the computation of parameters describing the efficiency of proteolysis of caseins in the modified Gouda cheeses, i.e., the frequency and the relative frequency of the release of antioxidative fragments during cheese ripening (AEexp and Wexp., respectively). All Gouda cheese variants exhibited the antioxidative potential which differed depending on the assay employed. The highest antioxidative activity (ABTS·+ radical scavenging effect, FRAP, and Fe-chelating) was observed for WSEs derived from Gouda cheese with increased content of β-casein after the 60th day of ripening. The results obtained suggest the potential of Gouda cheese as the antioxidant-promoting food.
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Tarapata J, Maciejczyk M, Zulewska J. Microfiltration of buttermilk: partitioning of proteins and modelling using a resistance-in-series model. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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3
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Tarapata J, Dybowska BE, Zulewska J. Evaluation of fouling during ultrafiltration process of acid and sweet whey. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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4
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Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105240] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Saha P, Bajaj R, Mann B, Sharma R, Mandal S. Isolation and characterisation of micellar casein from buffalo milk using microfiltration technique with modified buffer composition. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12844] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Priti Saha
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Rajesh Bajaj
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Bimlesh Mann
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Rajan Sharma
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Surajit Mandal
- Department of Dairy Microbiology Faculty of Dairy Technology West Bengal University of Animal & Fishery Sciences Mohanpur West Bengal 741246 India
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Xia X, Tobin JT, Fenelon MA, Mcsweeney PLH, Sheehan JJ. Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaofeng Xia
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
| | - John T Tobin
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Paul L H Mcsweeney
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
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Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein-Whey Protein Fractionation. Foods 2021; 10:foods10051090. [PMID: 34068990 PMCID: PMC8156618 DOI: 10.3390/foods10051090] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heating step under pasteurization conditions before the filtration step was investigated, so as to shift the equilibrium from soluble serum casein monomers to impermeable micellar casein. Immediately after the pre-heating step, low temperature microfiltration at 10 °C was conducted before the casein monomers could diffuse into the serum. The hypothesis was that the dissociation of β-casein into the serum as a result of a decreasing temperature takes more time than the duration of the microfiltration process. It was found that pre-heating reduced the β-casein permeation during microfiltration without significantly affecting the flux and whey protein permeation, compared with a microfiltration at 10 °C without the pre-heating step. Furthermore, the addition of calcium (5 and 10 mM) not only reduced the casein permeation and thus increased the permeate purity, defined as a high whey protein-to-casein (g L-1/g L-1) ratio, but also decreased the filtration performance, possibly due to the structural alteration of the deposited casein micelle layer, rendering the deposit more compact and more retentive. Therefore, the possible combination of the addition of calcium and pre-heating prior to microfiltration was also investigated in order to evidence the potential increase of whey protein (WP) purity in the permeate in the case of Ca2+ addition prior to microfiltration. This study shows that pre-heating very close to low temperature microfiltration results in an increased purity of the whey protein fraction obtained in the permeate.
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Carter B, DiMarzo L, Pranata J, Barbano DM, Drake M. Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes. J Dairy Sci 2021; 104:7534-7543. [PMID: 33814142 DOI: 10.3168/jds.2020-18698] [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: 04/11/2020] [Accepted: 02/16/2021] [Indexed: 11/19/2022]
Abstract
Our research objective was to measure percent removal of whey protein from separated sweet whey using 0.1-µm uniform transmembrane pressure ceramic microfiltration (MF) membranes in a sequential batch 3-stage, 3× process at 50°C. Cheddar cheese whey was centrifugally separated to remove fat at 72°C and pasteurized (72°C for 15 s), cooled to 4°C, and held overnight. Separated whey (375 kg) was heated to 50°C with a plate heat exchanger and microfiltered using a pilot-scale ceramic 0.1-µm uniform transmembrane pressure MF system in bleed-and-feed mode at 50°C in a sequential batch 3-stage (2 diafiltration stages) process to produce a 3× MF retentate and MF permeate. Feed, retentate, and permeate samples were analyzed for total nitrogen, noncasein nitrogen, and nonprotein nitrogen using the Kjeldahl method. Sodium dodecyl sulfate-PAGE analysis was also performed on the whey feeds, retentates, and permeates from each stage. A flux of 54 kg/m2 per hour was achieved with 0.1-µm ceramic uniform transmembrane pressure microfiltration membranes at 50°C. About 85% of the total nitrogen in the whey feed passed though the membrane into the permeate. No passage of lactoferrin from the sweet whey feed of the MF into the MF permeate was detected. There was some passage of IgG, bovine serum albumen, glycomacropeptide, and casein proteolysis products into the permeate. β-Lactoglobulin was in higher concentration in the retentate than the permeate, indicating that it was partially blocked from passage through the ceramic MF membrane.
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Affiliation(s)
- Brandon Carter
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - Larissa DiMarzo
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Joice Pranata
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - David M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
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Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol. Int J Mol Sci 2021; 22:ijms22062949. [PMID: 33799462 PMCID: PMC8001443 DOI: 10.3390/ijms22062949] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/11/2021] [Accepted: 03/11/2021] [Indexed: 12/31/2022] Open
Abstract
In silico and in vitro methods were used to analyze ACE- and DPP-IV-inhibiting potential of Gouda cheese with a modified content of β-casein. Firstly, the BIOPEP-UWM database was used to predict the presence of ACE and DPP-IV inhibitors in casein sequences. Then, the following Gouda cheeses were produced: with decreased, increased, and normative content of β-casein after 1 and 60 days of ripening each (six variants in total). Finally, determination of the ACE/DPP-IV-inhibitory activity and the identification of peptides in respective Gouda-derived water-soluble extracts were carried out. The identification analyses were supported with in silico calculations, i.e., heatmaps and quantitative parameters. All Gouda variants exhibited comparable ACE inhibition, whereas DPP-IV inhibition was more diversified among the samples. The samples derived from Gouda with the increased content of β-casein (both stages of ripening) had the highest DPP-IV-inhibiting potency compared to the same samples measured for ACE inhibition. Regardless of the results concerning ACE and DPP-IV inhibition among the cheese samples, the heatmap showed that the latter bioactivity was predominant in all Gouda variants, presumably because it was based on the qualitative approach (i.e., peptide presence in the sample). Our heatmap did not include the bioactivity of a single peptide as well as its quantity in the sample. In turn, the quantitative parameters showed that the best sources of ACE/DPP-IV inhibitors were all Gouda-derived extracts obtained after 60 days of the ripening. Although our protocol was efficient in showing some regularities among Gouda cheese variants, in vivo studies are recommended for more extensive investigations of this subject.
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Carter B, Cheng N, Kapoor R, Meletharayil G, Drake M. Invited review: Microfiltration-derived casein and whey proteins from milk. J Dairy Sci 2021; 104:2465-2479. [DOI: 10.3168/jds.2020-18811] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Accepted: 10/05/2020] [Indexed: 01/26/2023]
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Transmembrane Pressure and Recovery of Serum Proteins During Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions. Foods 2020; 9:foods9040390. [PMID: 32230882 PMCID: PMC7231117 DOI: 10.3390/foods9040390] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/17/2020] [Accepted: 03/18/2020] [Indexed: 11/17/2022] Open
Abstract
Milk pre-processing steps-storage at 4 °C (with durations of 48, 72 or 96 h) and methods for microbiological stabilization of milk (1.4 μm microfiltration, thermization, thermization + bactofugation, pasteurization) are performed industrially before 0.1 µm-microfiltration (MF) of skimmed milk to ensure the microbiological quality of final fractions. The objective of this study was to better understand the influence of these pre-processing steps and their cumulative effects on MF performances (i.e., transmembrane pressure, and transmission and recovery of serum proteins (SP) in the permeate). Results showed that heat treatment of skimmed milk decreased ceramic MF performances, especially after a long 4 °C storage duration (96 h) of raw milk: when milk was heat treated by pasteurization after 96 h of storage at 4 °C, the transmembrane pressure increased by 25% over a MF run of 330 min with a permeation flux of 75 L.h-1.m-2 and a volume reduction ratio of 3.0. After 48 h of storage at 4 °C, all other operating conditions being similar, the transmembrane pressure increased by only 6%. When milk was 1.4 µm microfiltered, the transmembrane pressure also increased by only 6%, regardless of the duration of 4 °C storage. The choice of microbiological stabilization method also influenced SP transmission and recovery: the higher the initial heat treatment of milk, the lower the transmission of SP and the lower their recovery in permeate. Moreover, the decline of SP transmission was all the higher that 4 °C storage of raw milk was long. These results were explained by MF membrane fouling, which depends on the load of microorganisms in the skimmed milks to be microfiltered as well as the rate of SP denaturation and/or aggregation resulting from pre-processing steps.
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Yang B, Zhang S, Pang X, Lu J, Wu Z, Yue Y, Wang T, Jiang Z, Lv J. Separation of serum proteins and micellar casein from skim goat milk by pilot‐scale 0.05‐μm pore‐sized ceramic membrane at 50°C. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13334] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Baoyu Yang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
- College of Life ScienceYantai University Yantai China
| | - Shuwen Zhang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Xiaoyang Pang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Jing Lu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Zheng Wu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Yuanchun Yue
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Tong Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Zhumao Jiang
- College of Life ScienceYantai University Yantai China
| | - Jiaping Lv
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
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Schäfer J, Schubert T, Atamer Z. Pilot-scale β-casein depletion from micellar casein via cold microfiltration in the diafiltration mode. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Zulewska J, Kowalik J, Lobacz A, Dec B. Short communication: Calcium partitioning during microfiltration of milk and its influence on rennet coagulation time. J Dairy Sci 2018; 101:10860-10865. [PMID: 30268626 DOI: 10.3168/jds.2018-14830] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 08/16/2018] [Indexed: 11/19/2022]
Abstract
Pasteurized skim milk was subjected to (1) microfiltration (MF) at 50°C and (2) MF at 6°C after storage at 2°C. The products of these treatments were retentate (RMF50) and permeate (PMF50), and retentate (RMF6) and permeate (PMF6), respectively. Additionally, RMF50 was subjected to (3) cold MF after water dilution to produce retentate (RMF6R) and permeate (PMF6R). Calcium migration was monitored by analyzing ionic, soluble, and total calcium content in feed, retentates, and permeates. The influence of calcium partitioning and calcium addition to feed, retentates, and retentates diluted with water was determined. Without CaCl2 addition, only skim milk, RMF50, and RMF6 coagulated after rennet addition. Higher true protein and casein content of RMF50 and RMF6 resulted in shorter time of renneting. The retentates diluted with water showed no signs of coagulation within 40 min. The addition of PMF6R to RMF50 did not affect rennet coagulation time within the observed 40 min in comparison to RMF50 + water. In general, higher CaCl2 addition resulted in shorter rennet coagulation time. Special attention should be paid to calcium partitioning during membrane processing of cheesemilk. The level of calcium addition should be adopted to calcium content in such cheesemilk, which is affected by conditions of the filtration process (i.e., concentration factor and temperature).
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Affiliation(s)
- Justyna Zulewska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, 10-719 Olsztyn, Poland.
| | - Jarosław Kowalik
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, 10-719 Olsztyn, Poland
| | - Adriana Lobacz
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, 10-719 Olsztyn, Poland
| | - Bogdan Dec
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, 10-719 Olsztyn, Poland
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