Nomemclature of the proteins of cow's milk: fourth revision

Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review

Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality. For example, the C variant and the BC haplotype of αS1-casein (αS1-CN), β-casein (β-CN) B and A1 variants, and κ-casein (κ-CN) B variant, are favourable for rennet coagulation, as well as the B variant of β-lactoglobulin (β-lg). κ-CN is reported to be the only protein influencing acid gel formation, with the AA variant contributing to a firmer acid curd. For heat stability, κ-CN B variant improves the heat resistance of milk at natural pH, and the order of heat stability between phenotypes is BB > AB > AA. The A2 variant of β-CN is more efficient in emulsion formation, but the emulsion stability is lower than the A1 and B variants. Foaming properties of milk with β-lg variant B are better than A, but the differences between β-CN A1 and A2 variants are controversial. Genetic variants of milk proteins also influence milk yield, composition, quality and processability; thus, study of such relationships offers guidance for the selection of targeted genetic variants.

Effects of colostrum management on transfer of passive immunity and the potential role of colostral bioactive components on neonatal calf development and metabolism

Neonatal dairy and beef calves are required to ingest adequate volumes of high-quality colostrum during their first hours of life to acquire transfer of passive immunity (TPI). As such, immunoglobulin G (IgG) has largely been the focus of colostrum research over recent decades. Yet, little is known about the additional bioactive compounds in colostrum that potentially influence newborn calf development and metabolism. The purpose of this narrative review is to synthesize research regarding the effects of colostrum management practices on TPI, as well as to address the potential role of additional colostral bioactive molecules, including oligosaccharides, fatty acids, insulin, and insulin-like growth factor-I, in promoting calf development and metabolism. Due to the importance of IgG in ensuring calf immunity and health, we review past research describing the process of colostrogenesis and dam factors influencing the concentrations of IgG in an effort to maximize TPI. We also address the transfer of additional bioactive compounds in colostrum and prepartum management and dam factors that influence their concentrations. Finally, we highlight key areas of future research for the scientific community to pursue to ultimately improve the health and welfare of neonatal dairy calves.

Bovine β-lactoglobulin is dimeric under imitative physiological conditions: dissociation equilibrium and rate constants over the pH range of 2.5-7.5

The oligomerization of β-lactoglobulin (βLg) has been studied extensively, but with somewhat contradictory results. Using analytical ultracentrifugation in both sedimentation equilibrium and sedimentation velocity modes, we studied the oligomerization of βLg variants A and B over a pH range of 2.5-7.5 in 100 mM NaCl at 25°C. For the first time, to our knowledge, we were able to estimate rate constants (k(off)) for βLg dimer dissociation. At pH 2.5 k(off) is low (0.008 and 0.009 s(-1)), but at higher pH (6.5 and 7.5) k(off) is considerably greater (>0.1 s(-1)). We analyzed the sedimentation velocity data using the van Holde-Weischet method, and the results were consistent with a monomer-dimer reversible self-association at pH 2.5, 3.5, 6.5, and 7.5. Dimer dissociation constants K(D)(2-1) fell close to or within the protein concentration range of ∼5 to ∼45 μM, and at ∼45 μM the dimer predominated. No species larger than the dimer could be detected. The K(D)(2-1) increased as |pH-pI| increased, indicating that the hydrophobic effect is the major factor stabilizing the dimer, and suggesting that, especially at low pH, electrostatic repulsion destabilizes the dimer. Therefore, through Poisson-Boltzmann calculations, we determined the electrostatic dimerization energy and the ionic charge distribution as a function of ionic strength at pH above (pH 7.5) and below (pH 2.5) the isoelectric point (pI∼5.3). We propose a mechanism for dimer stabilization whereby the added ionic species screen and neutralize charges in the vicinity of the dimer interface. The electrostatic forces of the ion cloud surrounding βLg play a key role in the thermodynamics and kinetics of dimer association/dissociation.

Establishment and characterization of a lactating bovine mammary epithelial cell model for the study of milk synthesis

This study sought to establish an in vitro lactating BMEC (bovine mammary epithelial cell) model, which may maintain the native function for a period of time. Mammary tissues of midlactation Holstein dairy cows were dispersed and cultured in a medium containing insulin, prolactin, hydrocortisone, transferrin, epidermal growth factor and fetal calf serum. After the cells migrating from the tissue reached approximately 80% of confluency, the tissues were removed, and secretory epithelial cells were enriched by digesting with 0.25% trypsin repeatedly to remove fibroblasts. The BMEC cells plated on plastic dishes displayed a monolayer, cobblestone, epithelial-like morphology and formed alveoli-like structures and island monolayer aggregates which are the typical characteristics of the mammary epithelial cells. The isolated cells were identified as of epithelial origin by staining with antibody against cytokeratin 18. A one-half logarithmically growth curve and abundant microvilli and cytoplasmic lipid droplets were observed in these cells. The transcription of the alphas1 casein gene and synthesis of alphas caseins were also detected in the model. Thus, our lactating BMEC model can be an effective model in vitro for studies of milk synthesis in the bovine mammary gland.

An improved method for the quantitative fractionation of casein mixtures using ion-exchange chromatography

A method for the quantitative analysis of casein mixtures is described. The method uses ion-exchange chromatography at 4 °C on DEAE cellulose, Whatman DE52 in the presence of tris-chloride-urea buffer (pH 8·6), and a NaCl gradient to fractionate the alkylated casein mixtures and a micro-biuret technique to determine protein concentrations. Values for fractions representative of (1) γ-caseins, (2) κ-casein plus some unknown proteins, (3) β-casein, (4) minor αs-caseins and (5) αs1- plus αs0-caseins were obtained, and whole casein from herd bulk milk was found to consist on average of about 2, 13, 36, 11 and 38% respectively of these fractions. Agreement between duplicate fractionations was satisfactory and the recovery of material varied between 94 and 98%.

Emulsifying capacity of whey proteins produced by ion-exchange chromatography

At pH 7·0, the emulsifying capacity (Ec) of ion-exchange fractionated whey protein powders in corn oil/water systems increased with increase in protein concentration up to 0·l% (w/v), where it was maximal. At higher concentrations Ec decreased because of packing effects of the oil droplets. At low protein concentrations Ec could be determined from linear equations involving the relative concentration of the individual proteins in the powder. The surface coverage of β-lactoglobulin on the oil was ∼ 1 mg m–2. Oil droplet size and Ec were maximal at pH 4·0–6·0, corresponding to the isoionic points of the proteins.

Heat stability of milk: influence of denaturable proteins and detergents on pH sensitivity

α-Lactalbumin and SDS in addition to β-lactoglobulin introduced pH sensitivity to the heat stability–pH curve of serum protein free casein micelles particularly by increasing stability in the pH range 6·4–6·7. Bovine serum albumin, ovalbumin and lysozyme caused marked destabilization of milk and casein micelle suspensions throughout the pH range 6·4–7·4. Tetramethyl ammonium bromide caused destabilization of milk at pH values > 7·0, but had no effect in the region of maximum stability while the non-ionic detergents Triton X-100 and Tween 80 had no effect on heat stability.

Milk proteins: molecular, colloidal and functional properties

The proteins of bovine milk are the best-characterized food-protein system. Lactoproteins, which have high biological value, contribute ∼25% of dietary protein in North West Europe, North America and Oceania. However, in protein-rich western diets, milk proteins are frequently more highly valued for their functional properties than for their nutritional qualities. The remarkably high heat stability of the caseinate system permits the manufacture of a range of sterilized, concentrated and dehydrated products while its gelation on very limited proteolysis is the basis of cheese manufacture. Skim-milk powders, caseinates and whey protein concentrates are the most flexible and widely used functional proteins in food processing.

This communication reviews recent studies on milk proteins with respect to molecular and colloidal properties; coagulation by Ca2+, heat and ethanol; and functional properties and their chemical and enzymic modification.

Heat-induced changes in sodium Caseinate

Chemical and physical changes that occur in Na caseinate (at 1 or 2% in water, pH 7·0) on heating in the range 120–150 °C were investigated by polyacrylamide gel electrophoresis, ion-exchange and gel-permeation chromatography, light scattering, u.v. spectroscopy, amino acid analysis, and the formation of pH 4·6 and 12% TCA-soluble N and 12% TCA-soluble P. The electropherograms of heated samples were smeared and indistinct suggesting intermolecular aggregation which was not reversed by 6 M-urea or SDS and indicating covalent bond formation; αs2-casein was especially sensitive. Aggregation was confirmed by ion-exchange chromatography and light scattering. Fragmentation of the caseins also occurred on heating, as indicated by the formation of pH 4·6 and 12% TCA-soluble N and by gel filtration. Formation of soluble N and dephosphorylation followed first-order kinetics. Concentrations of available lysine and available methionine were reduced by 10–15% on heating at 140 °C for 30min; chemical assays for arginine and tryptophan indicated increases, suggesting interference. Ultraviolet spectroscopy indicated a slight apparent increase in aromatic residues after heating at 140 °C for up to 60 min.

The content and composition of protein in creamery milks in south-west Scotland

The content and composition of protein in milk samples from creameries in south-west Scotland were determined over a period of 12 months. The composition of the whole casein was expressed in terms of αsl-, β-, κ-, αs2- and γ-caseins, and that of the total milk serum protein in terms of β-lactoglobulins (β-lg), α-lactalbumins, bovine serum albumin, and a mixture of immunoglobulins, proteose-peptone component 3 and lactoferrin (IPL). Concentrations of the individual caseins varied appreciably and for most, concentration was closely correlated with and showed the same seasonal pattern as total casein concentration. Concentrations of the milk serum proteins also varied but only those of β-lg and the IPL fraction were closely correlated with that of total milk serum protein and seasonal trends were not marked. Relative amounts of the individual proteins, on the other hand, showed smaller variations and so throughout the experimental period the milks contained a protein complex of comparatively constant composition. Because of this comparative constancy it would appear that seasonal variations in milk properties in south-west Scotland are unlikely to be determined to a major extent by milk protein composition, but could be more affected by protein concentration.

Anaerobic digestion of deproteinated cheese whey

Whey and deproteinated whey preparations with different carbon: nitrogen (C/N) ratios ranging from 7·5 to 73 were digested anaerobically in a downflow stationary fixed-bed reactor at 35 °C with a hydraulic retention time of 5 d. Effluent and biogas parameters indicated that no decrease in digestion and stability occurred at the highest C/N ratio. Chemical oxygen demand (COD) removal averaged 88%, while volatile fatty acids were maintained at a low level (< 500 mg l–1). Biogas yield averaged 0·423 m3kg–1COD and the methane content of the biogas varied between 57 and 63%. Ammonia toxicity occurred at a C/N ratio of 7/5 in the substrate feed. Virtually no ammonia N was detected in the effluent when whey substrates with C/N ratios of 50 and 73 were fed. Titration curves showed that buffer intensities in the effluent were not affected by a decrease in ammonia level. A decrease in the biomass content of the effluent which occurred as a result of the increase in C/N ratio of the substrate did not cause any rate limiting effect on biogas production. The removal of protein from the whey caused a reduction in the ratio of COD: total carbon in the whey. On average 59% of the carbon in the substrate was converted to biogas.

Precipitation of cheddar cheese whey lipids by electrochemical acidification

Lipid separation from cheddar cheese whey allows a better valorization of protein fractions. In this study, bipolar membrane electroacidification (BMEA) was used to obtain precipitates with a high level of lipids. Whey samples with normal and low (by way of electrodialysis) mineral salt levels have been treated by a BMEA process and centrifuged. The composition of flocs and precipitation yields were determined. The BMEA process increased lipid precipitation rates by almost 50% in comparison with a centrifugation step only whereas a demineralization step prior to electroacidification had a limited effect on the precipitation level. Precipitates obtained were mainly composed of lipids (probably phospholipids) but also contained proteins. BMEA of cheddar cheese whey would allow the production of a lipid-enriched fraction and of a protein-enriched whey.

Nomenclature of the Proteins of Cows’ Milk—Sixth Revision

This report of the American Dairy Science Association Committee on the Nomenclature, Classification, and Methodology of Milk Proteins reviews changes in the nomenclature of milk proteins necessitated by recent advances of our knowledge of milk proteins. Identification of major caseins and whey proteins continues to be based upon their primary structures. Nomenclature of the immunoglobulins consistent with new international standards has been developed, and all bovine immunoglobulins have been characterized at the molecular level. Other significant findings related to nomenclature and protein methodology are elucidation of several new genetic variants of the major milk proteins, establishment by sequencing techniques and sequence alignment of the bovine caseins and whey proteins as the reference point for the nomenclature of all homologous milk proteins, completion of crystallographic studies for major whey proteins, and advances in the study of lactoferrin, allowing it to be added to the list of fully characterized milk proteins.

alpha-Casein improves the gel properties of dried egg white

The effects of addition of alpha-casein (alpha-CN) to dried egg white (DEW) were investigated by measuring transparency, hardness, and water-holding capacity (WHC) of the heat-induced gels. A DEW concentration of 8% (w/w) was required for formation of a self-supporting gel following heating at 80 degrees C for 20 min at pH 7. Solutions of alpha-CN, even up to a protein concentration of 12% (w/w), did not gel under the same conditions. The addition of alpha-CN (0.5-4%) to 8% DEW caused the increase in gel hardness gels, as compared with DEW gels alone at a total amount of protein concentrations, and the mixed gels became transparent with the increase of added alpha-CN concentrations. The 10% mixed protein solutions of alpha-CN (3-6%) and DEW (4-7%) formed transparent gels, although each protein did not gel individually at their protein concentrations. Mixture with 2:8 mixing ratio of alpha-CN to DEW at a total protein concentration of 10% showed synergistic effects in improving DEW gel properties above pH 7 and below 25 mM NaCl. The improvements (hardness, transparency, and WHC) of DEW gel by alpha-CN seem to be caused mainly by the inhibition of alpha-CN against heat coagulation of DEW protein.

Vascular sources of amino acids for milk protein synthesis in goats at two stages of lactation

An arteriovenous technique, combined with a 30-h i.v. infusion of [5-(13)CH3]Met and [5,5,5-(2)H]Leu, was used to monitor mammary uptake of free amino acid (AA) and to estimate the proportion of casein synthesized from circulating peptides in goats in early and late lactation. At both stages, kinetics was performed on the last day of consecutive 5.5-d periods. The first period was an i.v. infusion of saline and the second an i.v. infusion of lysine (8.9 g/h) plus methionine (2 g/h). Net uptake of essential AA and protein yields were higher in early than in late lactation. Uptake of free Met, His, and Pro was less than, uptake of Tyr and Lys was equal to, and uptake of Arg, Leu, Val, and Ile was greater than milk protein synthesis. Peptide uptake, estimated from the difference in casein and plasma free AA enrichment, accounted for a larger fraction of casein-Met (17 vs. 8%) and casein-Leu (27 vs. 12%) in late than in early lactation. Small decreases in mammary blood flow, AA transport activity, and AA concentrations accounted for the lower uptake of AA in late compared with early lactation. Based on our studies of several AA, the utilization of circulating peptides for casein synthesis appears to be a general phenomenon.

Analysis of Light Scattering Data on the Calcium Ion Sensitivity of Caseinate Solution Thermodynamics: Relationship to Emulsion Flocculation

We describe the quantitative interrelation between the thermodynamic parameters of caseinate submicelles in the presence of calcium ions (0-14 mM) in aqueous medium and the capacity of the protein to induce depletion flocculation in oil-in-water emulsions at pH 7.0 and ionic strength 0.05 mol dm(-3). Measurements have been made by static and dynamic multiangle laser light scattering of the weight-average molecular weight, the radius of gyration, the hydrodynamic radius, and the second virial coefficient of caseinate submicelles in aqueous solution. Successive thermodynamic approximations with and without consideration of correlations between caseinate submicelles have been used to calculate the osmotic pressure in caseinate aqueous solutions and the free energy of the depletion interaction between droplets in oil-in-water emulsions stabilized by caseinate. Numerical results from both thermodynamic approximations are in reasonably good agreement with experiment, predicting a pronounced decrease in the strength of the depletion attraction at concentrations of Ca(2+) in the range 4-8 mM (with a minimum value at 8 mM). This correlates well with the great enhancement of stability of these emulsions with respect to flocculation in comparison with systems having no added ionic calcium and emulsions with lower (2 mM) or higher (10 mM) Ca(2+) contents. Nevertheless, the allowance for interactive correlations between caseinate submicelles seems to lead to a better prediction of emulsion flocculation on a qualitative level over the whole range of Ca(2+) concentrations studied (2-14 mM). The calculated pronounced decrease in depletion interaction strength is attributable to marked changes in weight-average molecular weight and mean size of aggregates, and to more positive values of the second virial coefficient of caseinate submicelles with increasing Ca(2+) content. Finally, we discuss the part played by the electrical charge on the protein in determining the overall strength of the flocculation-inducing attractive interactions between droplets. Copyright 2001 Academic Press.

Lysine metabolism by the mammary gland of lactating goats at two stages of lactation

An arteriovenous kinetics technique was used to monitor mammary gland lysine and protein metabolism in goats (n = 4) at two stages of lactation (80 +/- 17 vs. 233 +/- 14 DIM) in response to an i.v. infusion of lysine (Lys) plus methionine (Met). At each stage of lactation [2-15N] and [1-13C; 6,6-2H2] Lys kinetics were performed on the last day of 5-d i.v. infusion of saline followed by Lys (370 mg/h) plus Met (84 mg/h, LM). Milk and protein yields and dry matter intake were higher in early than in late lactation, but LM infusion did not affect these variables. Regardless of stage of lactation, the absolute and fractional oxidation rates of Lys by the mammary gland increased in response to LM infusion. When corrected for Lys oxidation, net uptake of Lys by the gland was less than milk protein Lys secretion. However, correction for the contribution of peptides (15.8%) to Lys uptake brought net Lys uptake close into balance with milk Lys secretion. The present data suggests that when Lys is in excess of requirements, the mammary gland appears to dispose of the extra supply via the oxidative mechanism.

Vascular sources of phenylalanine, tyrosine, lysine, and methionine for casein synthesis in lactating goats

The contribution to casein biosynthesis of peptides derived from blood was examined in late lactation goats (254 to 295 d in milk). Ratios of mammary uptake of free amino acids (AA) in blood to output of AA in milk protein and ratios of the enrichments of Phe, Tyr, Met, and Lys at isotopic plateau in secreted milk casein to the free AA in arterial and mammary vein blood were monitored during the last 5 h of a 30-h continuous i.v. infusion of [1-13C]Phe, [2H4]Tyr, [5-13CH3]Met, and [2-15N]Lys on two occasions: before (control) and on d 6 of an i.v. infusion of Phe (6 g/d). During the control, uptakes of free Phe and Met were less than their output in milk. This result was comparable with the labeling kinetic results, suggesting that vascular peptides contributed 5 to 11% of Phe and 8 to 18% of Met. Free Tyr and Lys uptakes during the control were sufficient for milk output; however, the labeling kinetics indicated that 13 to 25% of the Tyr and 4 to 13% of the Lys were derived from peptides. Infusion of Phe increased the uptake of free AA but reduced the contribution of peptides toward Phe (0 to 3%) and Tyr (8 to 14%) supply for casein synthesis. Whole body hydroxylation of Phe to Tyr increased from 10 to 18% with the infusion of Phe; within the mammary gland, this conversion was lower (3 to 5%). Results suggest that the mammary utilization of peptides containing Phe and Tyr appears to depend on the supply of free AA in blood.

Anti-betalactoglobulin IgG antibodies bind to a specific profile of epitopes when patients are allergic to cow's milk proteins

BACKGROUND

We demonstrated recently that mite-allergic patients differed from healthy controls in the specificity of their IgG antibodies towards mite antigens.

OBJECTIVE

The present study investigates whether these discriminatory IgG responses could be associated with the expression and the evolution of clinical manifestations in allergy to cow's milk proteins.

METHODS

Antibody specificity was evaluated by comparing IgG-binding to native bovine beta-lactoglobulin (nBLG) and its products of pepsin hydrolysis (dBLG) using a solid-phase enzyme-linked immunosorbent assay (ELISA). Antibody specificity was further investigated in competitive ELISA using streptavidin-biotin technology with purified IgG fractions from selected subjects and specific mouse monoclonals raised against BLG.

RESULTS

IgG antibodies from CM-intolerant or allergic sera (n=222) showed a higher degree of binding to nBLG than to dBLG, while control sera showed similar levels to both nBLG and dBLG (n=99 children/65 adults). Sera from symptomatic patients, wether or not they contained IgE antibodies, demonstrated group-segregating capacities to compete with pooled purified IgG from each clinical class, and with selected murine anti-nBLG monoclonal antibodies for binding to n- and dBLG. Furthermore, this inhibitory capacity shifted dramatically in a small subset (n=14) of children as they developed CM-tolerance.

CONCLUSIONS

The IgG responses to BLG of CM-intolerant or allergic patients are very different from those of healthy controls, being characterized not only by increased titres but also similar patterns of modified specificity, including a marked preference for conformational epitopes. Cross-competition experiments confirmed that the restricted specificity was clinically associated, appearing as an immunological signature, which allowed almost complete discrimination between patient groups. This phenomenon is a particularly promising diagnostic feature in this category of young patients where conventional tests usually only document the status of sensitization.

Preparation and evaluation of microspheres prepared from whey protein isolate

Whey protein (WPI) microspheres were successfully produced containing hydrochlorothiazide, eosin, patent blue violet and sodium salicylate using a w/o emulsification method with glutaraldehyde cross linking. The release of these compounds from WPI microspheres occurred rapidly, with at least 70% of the incorporated material released for all systems within the first 20 min. Release of microsphere payload was essentially complete within 1 h. The degree of glutaraldehyde cross-linking was found to have no effect on the release profile for durations of cross-linking up to 24 h. Of a range of release equations examined, the experimental release data was best described by a biexponential equation and this agrees with the work of Tomlinson et al. (1984) for the release of drugs from albumin microspheres. Swelling of the microsphere systems was examined as this may contribute to the rapid release of drug from these systems.

Isolation of bovine immunoglobulin G subclasses from milk, colostrum, and whey using immobilized egg yolk antibodies

Immunoaffinity columns were made with specific egg yolk immunoglobulin (Ig) Y against bovine IgG1 and IgG2 and were used to isolate pure IgG1 and IgG2 from Cheddar cheese whey or colostrum. About 10% of the IgY was specific for IgG, and 3% of the IgY was subclass-specific after hyperimmunization of laying hens with either IgG1 or IgG2. Up to 38% of the potential binding capacity of IgY was obtained after immobilization by reductive amination. The IgY columns were stable, and one column could be reused for more than 50 times for over a year with minimal loss in binding capacity. Milk that was free of either IgG subclass was successfully produced by the selective removal of IgG1 or IgG2 subclasses. Double-immunodiffusion analysis confirmed the isolation of subclasses from whey and colostrum and also confirmed that their removal from milk was specific.

The use of caprylic acid for the extraction of the immunoglobulin fraction from egg yolk of chickens immunised with ovine alpha-lactalbumin

The extraction and purification of serum-derived immunoglobulin fraction in the egg yolk of hens by the combined treatment of the raw egg yolk with caprylic (octanoic) acid and ammonium sulphate is described. This simple two-step method proved to be both rapid, reproducible and suitable for batch processing of pooled egg yolk. The method recovered in excess of 130 mg of immunoglobulin per egg yolk. Two chickens were inoculated at two weekly intervals with 100 micrograms each of ovine alpha-lactalbumin over a ten week period. The alpha-lactalbumin antigen was purified by a hydrophobic-interaction chromatographic procedure and further purified by a gel excision-elution process. No precipitating antibodies could be demonstrated in gel diffusion techniques with this antibody. The specificity and specific activity of the antibody were monitored by western blotting and demonstrated the presence of highly specific antibodies to ovine alpha-lactalbumin in the treated egg yolk. The extraction procedure had no adverse effects on antibody titre. We concluded, and confirmed previous reports, that the use of chickens for the production of highly specific antibodies to mammalian proteins with particular reference to milk proteins presented numerous advantages over conventional procedures.

The structure and function of proline-rich regions in proteins

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Allergic proctocolitis in infants: a prospective clinicopathologic biopsy study

Allergic proctocolitis is a major cause of rectal bleeding in infants, but its clinical features and laboratory results are often nonspecific. Our previous retrospective study demonstrated that large numbers of eosinophils in colonic mucosal biopsy specimens were highly associated with cases of allergic proctocolitis. Therefore, we prospectively examined 60 colonic mucosal biopsy specimens from the same sites (4, 8, and 12 cm from the anal verge) in 20 infants with clinically confirmed allergic proctocolitis to validate this morphologic feature, to characterize its distribution, and to correlate these data with the clinical information. The patients (age range, 4 to 304 days) were fed breast milk or a variety of formulas and all presented with rectal bleeding. Sigmoidoscopic examination was abnormal in 19 cases, typically characterized by focal areas of mucosal erythema. The major histologic finding was a strikingly focal increase in the number of eosinophils in all mucosal compartments, with a predilection to aggregate in close association with lymphoid nodules. Eosinophilic infiltration varied not only between biopsies at different sites, but also within individual biopsy specimens. Only 12 of 20 patients (60%) had all three of their biopsy specimens categorized as abnormal; in the remainder, only one (four patients) or two (four patients) of the three biopsy specimens were abnormal. The average number of eosinophils per high-power field of lamina propria for all cases was 15.6. No significant correlation was identified between the number of eosinophils in the mucosa and the patient's age, length of illness, endoscopic appearance, or type of inciting formula. In summary, eosinophils appear to be an excellent marker for infantile allergic proctocolitis. Given the focal distribution of the eosinophils, multiple mucosal biopsy specimens should be obtained and several levels of each examined to confirm the diagnosis.

Mammary amino acid utilization in dairy cows fed fat and its relationship to milk protein depression

Changes in mammary AA utilization associated with dietary fat-induced milk protein depression were assessed in cows with disturbed AA status. Four first lactation cows fitted with rumen cannulas were assigned to a factorial arrangement of treatments: two diets and two casein infusion sites within a 4 x 4 Latin square design. Diets were formulated with yellow grease at 0 or 4% of DM. An 8% sodium caseinate solution was infused continuously at 5.04 kg/d into the rumen or abomasum during the last 5 d of each 21-d period. Arterial AA concentrations were reduced by dietary fat treatment and increased by abomasal sodium caseinate infusion. Mammary arteriovenous differences of essential AA tended to increase with both abomasal casein infusion and dietary fat treatments. With ruminal casein infusion treatments, yellow grease supplementation increased the percentage of extraction of blood essential AA into mammary tissue. Mammary blood flow rate dropped 7% on high fat treatments, preventing an increase in uptakes of critical AA to accompany the improved efficiency of milk synthesis, which was evident from a significantly reduced ratio of mammary blood flow to milk volume, resulting in depressed milk protein content.

Whey protein concentrates and isolates: processing and functional properties

Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig). This knowledge has been acquired in terms of: (1) procedures for isolation, purification, and characterization of the individual whey proteins in buffer solutions; and (2) whey fractionation technologies for manufacturing whey protein concentrates (WPC) with improved chemical and functional properties in food systems. This article is a critical review of selected publications related to (1) whey fractionation technology for manufacturing WPC and WPI; (2) fundamental properties of whey proteins; and (3) factors that affect protein functionality, that is, composition, protein structure, and processing.

Substrate-specific modulation of Src-mediated phosphorylation of Ras and caseins by sphingosines and other substrate modulators

It is important for the understanding of protein kinase action to differentiate between regulation at the enzyme and at the substrate levels. For example, the inhibitors dinitrophenol-tyrosine and tyrphostins act at the enzyme level to inhibit phosphorylation of all substrates by c-Src and v-Src kinases. In contrast, polylysine acts at the substrate level to stimulate Src-mediated phosphorylation of beta-casein but to inhibit phosphorylation of alpha-casein. Here we demonstrate novel enzyme-specific and substrate-specific modulations of Src kinase activity of potential physiological significance. At the enzyme level, we observed that c-Src kinase preferentially phosphorylates alpha-casein, while the v-Src kinase prefers beta-casein. At the substrate level we observed substrate-specific modulation by physiological factors including sphingosine, sphingosine derivatives and the ganglioside GM3. Galactosyl-sphingosine (psychosine) was more effective in stimulating phosphorylation of beta-casein and poly(E1A1Y1) than sphingosine. Glucosyl- and lactosyl-sphingosine were ineffective. Rat was extensively phosphorylated by c-Src in the presence of polylysine, and to a lesser extent in the sphingosine and galactosyl-sphingosine. These unexpected differences point out another potential mechanism for regulation of c-Src and v-Src kinase activities and may help to explain some of the pleotyptic manifestations of protein tyrosine kinase actions.

Large scale extraction of alpha-lactalbumin and beta-lactoglobulin from bovine whey by precipitation with polyethylene glycol and partitioning in aqueous two-phase systems

The milk proteins alpha-lactalbumin and beta-lactoglobulin have been isolated from bovine whey by fractional precipitation with polyethylene glycol (PEG) and hydrophobic partitioning in aqueous PEG-hydroxypropylstarch two-phase systems using PEG-bound palmitate as hydrophobic ligand. The possible use of this combination for large scale purification of these whey proteins is discussed.

Proteins in whey: chemical, physical, and functional properties

There is abundant information concerning the functional behavior of whey proteins in model systems. The data on functional properties reported by different researchers, however, reveal wide discrepancies in values. For example, in the case of comparable whey preparations, apparent solubilities may range from 10 to 100%; strength of gels from 0.3 to greater than 10 N, foam overruns from 250 to 1500%, and foam stabilities from 0.5 to 30 min. Many of the data are of limited value in assessing the true functional characteristics of different preparations, treatments, or processing effects. Reports to date are useful in indicating the relative behavior of different proteins; however, the data do not always predict the performance of such proteins in actual food systems. This reflects the fact that in foods, extensive interactions with other components may occur, resulting in modified behavior of the proteins. Harper, (1984) has advocated the testing of these various preparations in simulated food systems which should validly relate the behavior to performance in commercial systems. Emphasis on standardization of specific protocols, with regard to order of addition in ingredients, temperature, pH control, and amount of energy input during mixing, homogenization, emulsification, etc. deserves serious consideration. While this approach is justifiable in terms of providing valuable data to commercial users, it does not minimize the importance of examining these proteins in model systems where the physicochemical basis of each functional attribute can be described in molecular terms (Kinsella, 1987). Such information is necessary to expedite appropriate methods of processing in order to control compositional variability, extent of denatauration, and possible protein modification. In addition, rapid, reliable tests for routine quality assurance that can provide practical information concerning functional applications would be of great value. Whey protein preparations vary immensely in functional behavior and are presently relegated to limited use as functional ingredients in the food industry. This need not be the case since conventional and new technologies permit rigorous control of production protocols, e.g., careful control of heat treatments can result in the production of whey protein preparations with consistent, reliable functional properties (deWit, 1981, 1984; Harper, 1984; Morr, 1985). As the market for functional proteins continues to expand, the whey industry must seek the means to refine whey protein products; determine useful functional properties; develop standardized manufacturing protocols; demonstrate the effectiveness of whey as a functional ingredient; promote, and then market, whey on the basis of performance at competitive cost.

Surface activity, film formation, and emulsifying properties of milk proteins

This overview indicates that simple, reliable standardized methods for measuring emulsifying activity and for determining ES are not yet available. One of the major shortcomings of most of the current methods is the inability to detect very small fat globules (less than 0.5 micron), which may be very important in stable emulsions. Several of the methods are time consuming and destructive. To minimize the time required to evaluate emulsions, techniques that monitor instability under the influence of accelerated aging (increased temperature and gravitational field) have been used with varying degrees of success. These methods, e.g., centrifugation, are useful, but processes occurring during centrifugation or heating may not be characteristic of those occurring in a stored emulsion. Generally, there is no method that simultaneously determines changes in emulsions due to the aggregation coalescence, flocculation, creaming, of the droplets and/or oiling off. No single criterion of emulsion instability is sufficient to characterize all the changes occurring in the system. A nonintrusive technique that can monitor dynamic changes in emulsions is needed. Ideally, it should be simple, rapid, inexpensive, and applicable to both diluted and concentrated emulsions. Scientists must continue research to develop such a standard universal method for determining ES, because data from different laboratories cannot currently be validly compared. Reliable methods are also required to elucidate relationships between the physical properties of proteins as emulsifiers and their performance in food emulsions. There is a need for opportunities for systematic research to determine the interfacial behavior of food emulsifiers, particularly food proteins. Research to describe the kinetics and thermodynamics of adsorption at an interface, the extent of unfolding, the degree of packing and polypeptide interactions in an interface during film formation, and information concerning the physical and mechanical properties of interfacial films is needed to describe emulsifying behavior of different proteins. The effects of components in the continuous and discontinuous phase, parameters of manufacture, and interactions between different types of surface-active materials that occur in food need to be studied.

The heterogeneity of bovine IgG2. II. The identification of IgG2b

Goat and rabbit polyclonal reagents can be raised which recognize a new isotype of bovine antibodies. The polyclonal goat reagent was raised against a preparation enriched in the major IgG2 isotype (IgG2a) which contained the new isotype as a contaminant. The polyclonal rabbit reagent was prepared against a trypsin-derived Fc fraction of bovine IgG1 which contained the Fc of the new isotype as a contaminant. This new isotype is present in the sera of the cattle of all breeds tested regardless of their IgG2a allotype and is antigenically distinct from IgG2a, IgG1, IgA, IgM and IgE. The new isotype coelutes from DEAE anion exchangers with IgG1 and the more acidic populations of IgG2a. The isotype is tentatively designated IgG2b. The distribution of IgG2b antibody activity to E. coli K99 and phosphorylcholine among 15 cattle of different A allotypes is not correlated with the IgG2a or IgG1 antibody activity in these animals.

Chemical modification of proteins: comments and perspectives

The use of chemical modification of proteins has increased exponentially during the past two decades. Today the many different uses of chemical modification include determination of relative reactivities of side chain groups, the quantitation of individual amino acids, development of affinity reagents, mechanism-based reagents for pharmaceutical uses, cross-linking reagents, special techniques for bioprostheses, blocking reagents for peptide synthesis, and reagents for specific cleavages of peptide bonds. Chemical modification should continue to be a primary tool in protein chemistry. It can supply information or products difficult or impossible to attain by the newer powerful technique of in vitro mutagenesis as well as serve as a supplementary procedure for the latter.

Effects of temperature on food proteins and its implications on functional properties

This article surveys the knowledge in the area of protein structure and chemistry of denaturation prior to an indepth review of the effects of heat on soy, milk, and egg proteins. It also reviews the methods available to assess denaturation of proteins. Protein denaturation is an ambiguous phenomenon and the consequences of denaturation on the functional properties of proteins is further confounded by this ambiguity. For each of the three food proteins, the known chemistry of individual proteins is reviewed followed by observations made on changes induced by heat in each protein group. Food proteins are not pure entities and purification and physicochemical characterization of various components of the food proteins have not been thoroughly investigated. Further, food is a complex milieu of water, fat, carbohydrate, vitamin, minerals, etc. along with proteins, and processing affects not only each individual component in the food but also the nature and intensity of intercomponent interactions in a food.

Selected functionality changes of beta-lactoglobulin upon esterification of side-chain carboxyl groups

Free carboxyl groups of bovine beta-lactoglobulin were esterified with methanol, ethanol, and n-butanol. The modified proteins showed increased positive charge as the number of ionizable carboxyl groups was reduced. The methyl, ethyl, and butyl esters of beta-lactoglobulin showed enhanced surface activity, determined with surface and interfacial tension measurements at an air/water and oil/water interface, respectively. The methyl ester showed the largest enhancement in surface activity relative to the native protein. The ethyl and butyl esters were less effective in lowering the surface and interfacial tension but were more surface active than the native protein. The hydrophobic probe, 1,8-anilinonaphthalene sulfonate, showed enhanced fluorescence in the presence of native and modified beta-lactoglobulin. The largest enhancement in fluorescence of the hydrophobic probe was noted in the presence of the methyl ester of beta-lactoglobulin. The ethyl ester also effectively enhanced the fluorescence of the probe. The slopes of the curves of the fluorescent response for the native and modified proteins were graphically related to the interfacial tension at an oil/water interface for the corresponding protein. A large positive correlation was noted between the effectiveness of the proteins in reducing the interfacial tension and the enhancement in fluorescence of ANS with hydrophobic binding by the proteins. A general method to quantify carboxyl groups of proteins, employing the formation of a colored hydroxamate-ferric ion chelate, was also developed. Modification of the reaction for proteins in general, and carboxyl-modified proteins in particular, appears to have potential. Use of the hydroxamic acid reaction made it possible to estimate the apparent extent of carboxyl modification of beta-lactoglobulin through esterification with methanol, ethanol, and n-butanol.