Monomer characterization and studies of self-association of the major beta-casein of human milk

Affinity of microbial transglutaminase to αs1-, β-, and acid casein under atmospheric and high pressure conditions

Kinetics for the reaction of microbial transglutaminase (MTG) with individual caseins in a TRIS-acetate buffer at pH 6.0 was evaluated under atmospheric pressure (0.1 MPa) and high pressure (400 MPa) at 40 °C. The reaction was monitored under the following limitations: The kinetics from the initial velocities was obtained from nonprogressive enzymatic reactions assuming that the individual catalytic constants of reactive glutamine residues are represented by the reaction between MTG and casein monomers. Enzyme reaction kinetics carried out at 0.1 MPa at 40 °C showed Henri-Michaelis-Menten behavior with maximal velocities of 2.7 ± 0.02 × 10(-3), 0.8 ± 0.01 × 10(-3), and 1.3 ± 0.30 × 10(-3) mmol/L · min and K(m) values of 59 ± 2 × 10(-3), 64 ± 3 × 10(-3), and 50 ± 2 × 10(-3) mmol/L for β-, α(s1)-, and acid casein, respectively. Enzyme reaction kinetics of β-casein carried out at 400 MPa and 40 °C also showed a Henri-Michaelis-Menten behavior with a similar maximal velocity of 2.5 ± 0.33 × 10(-3) mmol/L · min, but, comparable to a competitive inhibition, the K(m) value increased to 144 ± 34 × 10(-3) mmol/L. The reaction of MTG with α(s1)-casein under high pressure did not fit in to Henri-Michaelis-Menten kinetics, indicating the complex influence of pressure on protein-enzyme interactions.

The effect of conserved residue charge reversal on the folding of recombinant non-phosphorylated human β-casein

A short stretch of 13 amino acids in the central portion of human beta-casein contains four positively charged conserved residues, three Lys and one Arg. We changed these individually to Glu, reversing their charge, and compared the resulting recombinant proteins to the wild-type recombinant, monitoring thermal aggregation with turbidity as well as using the fluorescence of the intrinsic Trp, of hydrophobically bound ANS and fluorescence resonance energy transfer from Trp to ANS to detect differences in structure. The results demonstrate the need to maintain the actual or functional identity of these conserved charged amino acid residues in order to attain the protein folding and functional properties of the wild-type human beta-casein molecule. They emphasize the probability that native human beta-casein has a unique folding pattern that is important for its function of suspending minerals and delivering the protein and minerals to the neonate in a readily ingestible form.

Kappa-casein interactions in the suspension of the two major calcium-sensitive human beta-caseins

The possible effects of both the beta-casein (beta-CN) phosphorylation level and the kappa-CN glycosylation level on micelle formation were studied using the doubly-phosphorylated form (beta-CN-2P) and the quadruply-phosphorylated form (beta-CN-4P) of human beta-CN, along with bovine kappa-CN to compare with previous studies using the more highly glycosylated human kappa-CN. Addition of bovine kappa-CN to human beta-CN-2P, beta-CN-4P, or a 1/1 (wt/wt) mixture of the two was at kappa/beta molar ratios from 0.0 to approximately 0.6 and micelles were reconstituted by addition of Ca+2 either directly at 37 degrees C for determination of the fraction suspended or at an initial temperature of 4 degrees that was gradually increased to 37 degrees C with the change in particle size monitored by turbidity measurements. Analysis of the data indicates that the 4P form requires more kappa-CN for stabilization than the 2P form but that the mixture of the two is more like the 4P form in that lateral kappa-kappa interactions may enhance beta-kappa interactions and micelle formation. Above a kappa/beta molar ratio of about 0.2, the caseins were fully suspended into reconstituted micelles. However, micelle size decreased at a higher ratio, indicating that the kappa-CN probably occupies a surface position and may regulate micelle size by its relative abundance. A comparison with published results suggests that the higher glycosylation level of human kappa-CN may protect a larger surface area and result in smaller micelles. Changes in reconstituted micelle size with pH indicate that positively charged groups in the kappa-CN may interact with the negatively charged phosphate esters in the beta-CN moieties in addition to kappa-beta hydrophobic interactions.

The use of lithium chloride to study human milk micelles

Various methods have been used to study the dissociation of milk micelles in attempts to determine their structure and the interactions that stabilize them. These include the addition of urea, cooling to alter hydrophobic bonding, the addition of EDTA to sequester calcium, and changes in pH to alter molecular charge. For this study, the mild chaotropic agent LiCl was added to human milk micelles, and measurements were made on the relative percentages of the six different phosphorylation levels of beta-casein (CN) at various LiCl concentrations for different lengths of time and at different temperatures. Added LiCl had little effect at 37 degrees C but caused maximal dissociation, mainly of the beta-CN species with higher phosphorylation levels, at 23 degrees C and 4 degrees C between 1 and 2 M concentration. Comparison was made with 2-M additions of NaCl, MgCl2, and KCl at 4 degrees C, with LiCl showing the only appreciable change. The results suggest that Li+ may displace Ca2+ in protein-Ca2+-protein or protein-colloidal calcium phos+ phate-protein salt bridges and that the nonphosphorylated form of human beta-CN may change its conformation and mode of interaction upon phosphorylation. Lithium chloride may be useful to study the dissociation of the different CN in bovine milk micelles.

Suspension of the calcium-sensitive human beta-caseins by human kappa-casein

The beta-casein (CN) fraction of human milk exists as a single protein entity phosphorylated at various levels from zero to five (beta-CN-0P to beta-CN-5P). Since the beta-CN fraction is precipitated by the calcium ions in milk, a stabilizing protein is needed to form a suspension of casein micelles for ready ingestion by the infant. That stabilization is known to be carried out by kappa-CN but it is also thought possible that the 0P and 1P beta-CN moieties may play a role. To examine the effects of different phosphorylation levels, 10 mM CaCl2 was added to each of the purified proteins phosphorylated (P) at different levels. Without kappa-CN, precipitation of the different beta-CN forms varied from 78 to 99%. Human kappa-CN was then added to each to give kappa/beta molar ratios varying from 0.01 to 0.25. Some stabilization was observed even at the lowest ratio and more than 90% of the protein was suspended in all cases at the highest ratio. Interaction of low levels of kappa-CN with the different forms of beta-CN to create a suspension was somewhat dependent on the phosphorylation level and the possibility of forming intra- or intermolecular Ca2+ bridges or cross-links. Similar ratios of the beta-CN-4P to either the 0P or 1P form and of the 2P to the 1P form showed that neither the 0P nor 1P form had any stabilizing ability. In fact, coprecipitation occurred so that with either the 4P or 2P forms present, higher percentages of the 0P and 1P forms precipitated.

Formation of reconstituted casein micelles with human beta-caseins and bovine kappa-casein

Human beta-casein (CN) is the major protein of the human milk casein fraction (approximately 80%) and exists in six calcium-sensitive forms, having zero to five organic phosphates per molecule. The major forms are the doubly-phosphorylated (beta-CN-2P; approximately 30%) and the quadruply phosphorylated (beta-CN-4P; approximately 35%) forms. Although calcium-insensitive, kappa-CN is known for its role in preventing the precipitation of beta-CN in the presence of Ca+2, but it is not known how the different levels of phosphorylation may affect this. In the present investigation, turbidity, measured at 400 nm, was determined at increasing temperatures (4 up to 37 degrees C) for solutions of beta-CN-2P and beta-CN-4P (3 mg/ml in 0.02 M NaCl, 0.01 M imidazole, pH 7) individually and also mixed with bovine kappa-CN in 6/1 and 3/1 weight ratios of beta/kappa and containing 0, 5, and 10 mM Ca+2. The results indicate that the first step of micelle formation probably leads to polymers of limited size, the only complexes available to beta-CN-2P under most conditions. With beta-CN-4P, these polymers aggregate further to give reconstituted micelles, probably because of the ability to form crosslinks at this phosphorylation level. The formation of reconstituted micelles under various conditions of pH, Ca+2 concentration and kappa-CN content indicates that both hydrophobic interactions and Ca+2 bridges or crosslinks may contribute to protein aggregation and micelle building.

Association of mixtures of the two major forms of beta-casein from human milk

Human milk beta-casein (CN) is unique in that it may be phosphorylated at any level from zero (beta-CN-0P) to five (beta-CN-5P) organic phosphates per molecule. The 2P and 4P forms are the major components, with about 30 to 35% each. Here, we present the association properties of mixtures of these two moieties of human beta-CN. The aggregation patterns, as functions of temperature and ionic strength of these mixtures, generally follow those for the individual components. However, the mixtures yielded polymers with slightly different properties, which indicates extensive interaction between the two. Some properties of the mixtures were more like those for the 2P form, such as association in low salt buffer to give a peak with a sedimentation coefficient, s20,w, of approximately 11 S, in contrast to the 2P form alone with a peak of approximately 13 S and 4P alone with only a small amount of material with s20,w greater than 2 S at 27 degrees C. The solubility and interactions in the presence of Ca2+ ions were intermediate but more like the 4P form. A protein-concentration dependence for s20,w was seen, and laser light scattering indicated that there was an increase in size and/or a change in shape as the protein concentration increased. From the results, it is apparent that submicellar oligomers are probably formed by rapidly established equilibrium association reactions. The presence of an equal amount of the 2P form along with the 4P form does not appear to be a disadvantage in casein micelle formation and function.

Association of the quadruply phosphorylated beta-casein from human milk with the nonphosphorylated form

Human beta-casein (beta-CN) is phosphorylated at levels from zero (beta-CN-0P) to five (beta-CN-5P). The major constituent is the 4P form (approximately 35%), whereas the 0P form (approximately 5%) has been implicated in the formation of a framework upon which the forms with higher levels of phosphorylation may aggregate. At 4 degrees C in 0.01 M imidazole and 0.02 M NaCl, pH 7, with a 1:1 (wt:wt) 0P:4P ratio and a total protein concentration of 3 mg/ml, the s20,w was 1.4 S (monomer). Laser light scattering gave a radius of approximately 4.5 nm. As the temperature, T, increased, s20,w increased to 2 S. At 25 degrees C, peaks of 9.5 S and 2 S were observed. This transition T was different from that of either form. At 37 degrees C, a single peak was again observed with s20,w of 17.5 S, compared with 42 S for the 0P and 14 S for the 4P form. Laser light scattering at 37 degrees C revealed a polymer of approximately 16 nm radius and D20,w of 1.55 cm2/s. A combination of D20,w and S20,w gave a relative molecular mass suggesting about 45 monomers per polymer. An incubation of 3 h or more at 37 degrees C caused further aggregation, characteristic of the 0P form, and supported the concept of framework formation. At pH 6.6, s20,w was 38 S compared with 1.4 S at pH 10.4. Hydrostatic pressure did not have a large effect but supported a soap micelle-like structure for the polymer. The turbidity of the mixture increased with the amount of CaCl2 and T until the protein precipitated. The properties of the 1:1 mixture of these human beta-CN are intermediate but probably more biased toward those for the 4P form.

Thermal cycling aids folding of a recombinant human beta-casein with four extra N-terminal amino acid residues

Due to the limited secondary structure, it is believed that the caseins of milk, particularly the beta-caseins (beta-CN), may be in a mostly random-coil conformation or in various structures that result from random association of hydrophobic residues. However, the self-association of the human proteins with increasing temperature (T) and in the presence of Ca2+ is reproducible, implying that they normally fold into fixed tertiary structures. A nonphosphorylated recombinant human beta-CN with four extra amino acids at the N-terminus (GSHM-) was prepared and studied by laser light scattering, analytical ultracentrifugation, fluorescence spectroscopy, turbidity, and circular dichroism. In 3.3 M urea or at 4 degrees C, the protein was monomeric, as expected. Increasing T both without and with the addition of Ca2+ ions caused self-association as it does for the nonphosphorylated native beta-CN but with a somewhat different interaction pattern. However, returning the protein to its monomeric state by reequilibration at 4 degrees C followed again by increasing T caused a shift in the pattern. Such thermal cycling eventually caused the protein to equilibrate to a particular conformation where no more change could be observed. The resulting interaction pattern was similar to that of the native protein but differed particularly in that there was more extensive self-association for the recombinant mutant. The equilibration to a stable conformation was more rapid in the presence of Ca2+ ions. This suggests that the native protein normally folds into a particular conformation which may be aided by Ca2+ in the mammary gland. Further study of a recombinant form with the native amino acid sequence is needed.