1
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Kaur S, Vasiljevic T, Huppertz T. Milk Protein Hydrolysis by Actinidin-Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain. Foods 2023; 12:4248. [PMID: 38231667 DOI: 10.3390/foods12234248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 11/22/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024] Open
Abstract
Plant proteases, including actinidin, papain and bromelain, have been widely used in the food industry but with limited application in dairy systems. This research aimed to establish and compare operational parameters (kinetics, temperature, enzyme type, time and thermodynamics) relevant to the applications of these enzymes in the hydrolysis of whey protein isolates (WPI), whey protein concentrates (WPC) or milk protein concentrates (MPC). The degree of hydrolysis (DH) increased with the rise in temperature, and the maximum DH was achieved at 60 °C for all three dairy systems. The addition of papain resulted in a greater %DH of whey proteins in comparison to bromelain. The cleavage of proteins was clearly time-dependent (p < 0.05), while the pH did not change significantly (p > 0.05) during this time. PAGE analysis revealed that all three enzymes mainly acted on α-lactalbumin and αs-casein in WPI and MPC, respectively. Kinetic parameters from the Lineweaver-Burk plot at 60 °C using WPC and MPC as a substrate varied widely, establishing that WPC hydrolysis was characterised by a lower KM, higher kcat, kcat/KM and Vmax compared to MPC in the case of all three enzymes. The difference in kcat/KM values amongst all enzymes (actinidin > papain > bromelain) indicated the difference in the strength of substrate binding sites. The thermodynamic parameters of these enzymes with MPC and WPC were also determined at a temperature range of 15-60 °C, and the results indicate the potential application of papain and actinidin in the dairy industry.
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Affiliation(s)
- Surjit Kaur
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
| | - Thom Huppertz
- Advanced Food Systems Research Unit, Institute for Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands
- Food Quality & Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
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2
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Ambrosi VA, Guidi SM, Primrose DM, Gonzalez CB, Polenta GA. Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity. Foods 2023; 12:3361. [PMID: 37761071 PMCID: PMC10528868 DOI: 10.3390/foods12183361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 05/27/2023] [Accepted: 06/09/2023] [Indexed: 09/29/2023] Open
Abstract
Whey is a by-product that represents a cheap source of protein with a high nutritional value, often used to improve food quality. When used as a raw material to produce hypoallergenic infant formulas (HIF), a processing step able to decrease the allergenic potential is required to guarantee their safe use for this purpose. In the present paper, thermal treatments, high hydrostatic pressure (HHP), and enzymatic hydrolysis (EH) were assessed to decrease the antigenicity of whey protein solutions (WPC). For monitoring purposes, a competitive ELISA method, able to detect the major and most allergenic whey protein β-lactoglobulin (BLG), was developed as a first step to evaluate the efficiency of the processes. Results showed that EH together with HHP was the most effective combination to reduce WPC antigenicity. The evaluation method proved useful to monitor the processes and to be employed in the quality control of the final product, to guarantee the efficiency, and in protein antigenicity reduction.
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Affiliation(s)
- Vanina Andrea Ambrosi
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, CC 25, Castelar CP 1712, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD, INTA, CC 25, Castelar CP 1712, Argentina
- Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires (UBA), Junín 954, Buenos Aires C1113AAD, Argentina
| | - Silvina Mabel Guidi
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, CC 25, Castelar CP 1712, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD, INTA, CC 25, Castelar CP 1712, Argentina
- Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias, Universidad de Morón, Cabildo 134, Morón B1708WAB, Argentina
| | - Debora Marina Primrose
- Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias, Universidad de Morón, Cabildo 134, Morón B1708WAB, Argentina
| | - Claudia Beatriz Gonzalez
- National Council of Science and Technology (CONICET), Godoy Cruz 2290, Buenos Aires C1425FQB, Argentina
| | - Gustavo Alberto Polenta
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, CC 25, Castelar CP 1712, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD, INTA, CC 25, Castelar CP 1712, Argentina
- Instituto de Biotecnología, Universidad Nacional de Hurlingham (UNAHUR), Av Vergara 2222, Hurlingham CP 1688, Argentina
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3
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Sadiq U, Shahid F, Gill H, Chandrapala J. The Release Behavior of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion. Foods 2023; 12:2844. [PMID: 37569113 PMCID: PMC10418339 DOI: 10.3390/foods12152844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/25/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
The degradation of anthraquinones extracted from aloe vera plants can be prevented by encapsulating them in casein micelles (CMs). The oral, gastric, and intestinal digestion behavior of spray-dried microcapsules of casein micelles loaded with aloe vera-extracted anthraquinone powder (CMAQP), freeze-dried powder (CMFDP), and whole-leaf aloe vera gel (CMWLAG) obtained through ultrasonication was investigated. The results found that CMAQP and CMFDP dissolved slowly and coagulated into large curds during gastric digestion, improving the retention of anthraquinones in the digestive tract. In contrast, CMWLAG structure was destroyed and increased amounts of anthraquinones were released during oral and gastric digestion phases, indicating increased amounts of surface anthraquinones instead of the encapsulation of anthraquinones in the interior of CMs. The strong hydrophobic interactions protected anthraquinones within the core of CM for CMAQP and delayed diffusion. However, during SIF digestion, both CMAQP and CMFDP released significant amounts of anthraquinones, although CMAQP showed a much more controlled release for both aloin and aloe-emodin over SIF digestion time. The release behavior of anthraquinones from CM microcapsules was a function of the type of anthraquinone that was used to encapsulate. The present study provides insight into the release behavior of loaded bioactive compounds using food-grade CMs as the wall material during in vitro digestion and highlights the importance of the type of bioactive component form that will be encapsulated.
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Affiliation(s)
- Uzma Sadiq
- School of Science, RMIT University, Bundoora, Melbourne, VIC 3083, Australia; (U.S.); (H.G.)
| | - Fatima Shahid
- School of Chemistry, Monash University, Clayton, VIC 3800, Australia
| | - Harsharn Gill
- School of Science, RMIT University, Bundoora, Melbourne, VIC 3083, Australia; (U.S.); (H.G.)
| | - Jayani Chandrapala
- School of Science, RMIT University, Bundoora, Melbourne, VIC 3083, Australia; (U.S.); (H.G.)
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4
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Venturi S, Rossi B, Tortora M, Torre R, Lapini A, Foggi P, Paolantoni M, Catalini S. Amyloidogenic and non-amyloidogenic molten globule conformation of β-lactoglobulin in self-crowded regime. Int J Biol Macromol 2023; 242:124621. [PMID: 37141974 DOI: 10.1016/j.ijbiomac.2023.124621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 04/16/2023] [Accepted: 04/23/2023] [Indexed: 05/06/2023]
Abstract
Molecular insights on the β-lactoglobulin thermal unfolding and aggregation are derived from FTIR and UV Resonance Raman (UVRR) investigations. We propose an in situ and in real-time approach that thanks to the identification of specific spectroscopic markers can distinguish the two different unfolding pathways pursued by β-lactoglobulin during the conformational transition from the folded to the molten globule state, as triggered by the pH conditions. For both the investigated pH values (1.4 and 7.5) the greatest conformational variation of β-lactoglobulin occurs at 80 °C and a high degree of structural reversibility after cooling is observed. In acidic condition β-lactoglobulin exposes to the solvent its hydrophobic moieties in a much higher extent than in neutral solution, resulting on a highly open conformation. Moving from the diluted to the self-crowded regime, the solution pH and consequently the different molten globule conformation select the amyloid or non-amyloid aggregation pathway. At acidic condition the amyloid aggregates form during the heating cycle leading to the formation of transparent hydrogel. On the contrary, in neutral condition the amyloid aggregates never form. Information on the secondary structure conformational change of β-lactoglobulin and the formation of amyloid aggregates are obtained by FTIR spectroscopy and are related to the information of the structural changes localized around the aromatic amino acid sites by UVRR technique. Our results highlight a strong involvement of the chain portions where tryptophan is located on the formation of amyloid aggregates.
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Affiliation(s)
- Sara Venturi
- European Laboratory for Non-Linear Spectroscopy, Università di Firenze, Via Nello Carrara 1, 50019 Sesto Fiorentino, Italy
| | - Barbara Rossi
- Elettra-Sincrotrone Trieste, S.S. 114 km 163.5, Basovizza, 34149 Trieste, Italy
| | - Mariagrazia Tortora
- Elettra-Sincrotrone Trieste, S.S. 114 km 163.5, Basovizza, 34149 Trieste, Italy; AREA SCIENCE PARK, Padriciano, 99, 34149 Trieste, Italy
| | - Renato Torre
- European Laboratory for Non-Linear Spectroscopy, Università di Firenze, Via Nello Carrara 1, 50019 Sesto Fiorentino, Italy; Dipartimento di Fisica ed Astronomia, Università di Firenze, Via G. Sansone, 1, 50019 Sesto Fiorentino, Italy
| | - Andrea Lapini
- European Laboratory for Non-Linear Spectroscopy, Università di Firenze, Via Nello Carrara 1, 50019 Sesto Fiorentino, Italy; Dipartimento di Scienze Chimiche, della Vita e della Sostenibilità Ambientale, Università degli Studi di Parma, Parco Area delle Scienze, 17/A, 43124 Parma, PR, Italy
| | - Paolo Foggi
- European Laboratory for Non-Linear Spectroscopy, Università di Firenze, Via Nello Carrara 1, 50019 Sesto Fiorentino, Italy; Dipartimento di Chimica, Biologia e Biotecnologie, Università di Perugia, Via Elce di sotto 8, 06123 Perugia, Italy; CNR-INO, Consiglio Nazionale Delle Ricerche - Istituto Nazionale di Ottica, Largo Fermi 6, 50125 Florence, Italy
| | - Marco Paolantoni
- Dipartimento di Chimica, Biologia e Biotecnologie, Università di Perugia, Via Elce di sotto 8, 06123 Perugia, Italy.
| | - Sara Catalini
- European Laboratory for Non-Linear Spectroscopy, Università di Firenze, Via Nello Carrara 1, 50019 Sesto Fiorentino, Italy; CNR-INO, Consiglio Nazionale Delle Ricerche - Istituto Nazionale di Ottica, Largo Fermi 6, 50125 Florence, Italy; Dipartimento di Fisica e Geologia, Università di Perugia, 06123, Via Pascoli, Perugia, Italy.
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5
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Silva JTDP, Janssen A, Nicoletti VR, Schroën K, de Ruiter J. Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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6
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Picariello G, Siano F, Di Stasio L, Mamone G, Addeo F, Ferranti P. Structural properties of food proteins underlying stability or susceptibility to human gastrointestinal digestion. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.100992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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7
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A Combined Spectroscopy and Computational Molecular Docking Investigation on the Coupling Between β-lactoglobulin Dimers and Vanillin. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09772-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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Svigelj R, Zuliani I, Dossi N, Toniolo R. A portable electrochemiluminescence aptasensor for β-lactoglobulin detection. Anal Bioanal Chem 2022; 414:7935-7941. [PMID: 36131144 PMCID: PMC9568494 DOI: 10.1007/s00216-022-04328-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/31/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
Abstract
Cow’s milk allergy is one of the most common food allergies in children with a prevalence of around 2.5%. Milk contains several allergens; the main ones are caseins and β-lactoglobulin (β-LG). At regulatory level, β-LG is not explicitly named, but milk is included in the list of substances or products causing allergies or intolerances. Hence, the presence of β-LG can be a useful marker for determining the presence of milk in food. In this work, we present an aptasensor based on electrochemiluminescence (ECL) for the quantification of β-LG in real food matrices displaying integrated advantages consisting of high specificity, good sensitivity, portability, and cost effectiveness. The performance and applicability of this sensor were tested by analyzing a sample of skimmed milk and an oat-based drink proposed as a vegetable substitute for milk of animal origin. We obtained a linear correlation between the intensity of the signal and the concentration of β-LG standard solutions (y = x * 0.00653 + 1.038, R2 = 0.99). The limit of detection (LOD) and the limit of quantification (LOQ) were found to be 1.36 and 4.55 μg L−1, respectively.
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Affiliation(s)
- Rossella Svigelj
- Department of Agrifood, Environmental and Animal Science, University of Udine, via Cotonificio 108, 33100, Udine, Italy.
| | - Ivan Zuliani
- Department of Agrifood, Environmental and Animal Science, University of Udine, via Cotonificio 108, 33100, Udine, Italy
| | - Nicolò Dossi
- Department of Agrifood, Environmental and Animal Science, University of Udine, via Cotonificio 108, 33100, Udine, Italy
| | - Rosanna Toniolo
- Department of Agrifood, Environmental and Animal Science, University of Udine, via Cotonificio 108, 33100, Udine, Italy.
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9
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Chakraborty G. Red emitting fluorogenic dye as an efficient turn-on probe for milk allergen. Int J Biol Macromol 2022; 221:1527-1535. [PMID: 36122782 DOI: 10.1016/j.ijbiomac.2022.09.130] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 09/14/2022] [Accepted: 09/14/2022] [Indexed: 11/24/2022]
Abstract
Development of simple, fast and non-destructive technique such as fluorescence based method for the quantification of milk allergens in various dairy products is a highly rewarding task. In this contribution, a red emitting fluorogenic dye, quinaldine red (QR) is reported for the detection and quantification of a milk allergen, beta lactoglobulin (β-LG) in milk and whey matrices, utilizing its high selectivity and sensitivity towards β-LG. Detail spectroscopic investigation reveals that binding of QR to the hydrophobic calyx site of β-LG protein substantially reduces the torsional agility and propensity of TICT state formation of QR, rendering the dye highly fluorescent in nature. This enables estimation of β-LG with LOD 52.1(±0.9) nM in buffer solution and 0.21(±0.01) μM in 5 % bovine milk matrix respectively. Additionally, high selectivity and sensitivity, excellent repeatability, quick response, and emission in the biologically favorable red spectral region make QR based fluorometric quantification of β-LG a highly attractive choice. Finally, the estimated β-LG concentrations in milk and whey matrices from fluorometric titration and densitometry methods are found to match excellently with each other, suggesting potential of QR as an efficient turn-on fluorescent probe for the quantification of β-LG (milk allergen) in various dairy products.
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Affiliation(s)
- Goutam Chakraborty
- Laser and Plasma Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.
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10
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Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage. Foods 2022; 11:foods11182837. [PMID: 36140965 PMCID: PMC9498420 DOI: 10.3390/foods11182837] [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: 07/20/2022] [Revised: 09/01/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022] Open
Abstract
High hydrostatic pressure (HHP, 600 MPa/15 min), pasteurization (72 °C/15 s) and pasteurization-HHP (72 °C/15 s + 600 MPa/15 min) processing of milk were comparatively evaluated by examining their effects on microorganisms and quality during 30 days of storage at 4 °C. The counts of total aerobic bacteria in HHP-treated milk were less than 2.22 lgCFU/mL during storage, while they exceeded 5.00 lgCFU/mL in other treated milk. Although HHP changed the color, it had more advantages in maintaining the nutrient (fat, calcium and β-lactoglobulin) properties of milk during storage. Moreover, the viscosity and particle size of HHP-treated milk were more similar to the untreated milk during storage. However, consumer habits towards heat-treated milk have led to poor acceptance of HHP-treated milk, resulting in a low sensory score. In sum, compared with pasteurization- and pasteurization-HHP-treated milk, HHP-treated milk showed longer shelf life and better nutritional quality, but lower sensory acceptance.
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11
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Majid N, Siddiqi MK, Alam A, Malik S, Ali W, Khan RH. Cholic acid inhibits amyloid fibrillation: Interplay of protonation and deprotonation. Int J Biol Macromol 2022; 221:900-912. [PMID: 36096254 DOI: 10.1016/j.ijbiomac.2022.09.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/23/2022] [Accepted: 09/04/2022] [Indexed: 11/29/2022]
Abstract
Amyloidopathies are the consequence of misfolding with subsequent aggregation affecting people worldwide. Irrespective of speedy advancement in the field of therapeutics no agent for treating amyloidopathies has been discovered and thus targeting amyloid fibrillation process via repositioning of small molecules can be fruitful. According to previous reports potential amyloid inhibitors possess unique features like, hydrophobicity, aromaticity, charge etc. Herein, we have explored the effect of Cholic acid (CA) on amyloid fibrillation irrespective of the charge (determined by Zetasizer) using four proteins Human Serum Albumin, Bovine Serum Albumin, Human Insulin and Beta-lactoglobulin (HSA, BSA, HI and BLG) employing biophysical, imaging and computational techniques. ThT results revealed that CA in both protonated and deprotonated form is potent to curb HSA, BSA, BLG aggregation ~50% and HI aggregation ~96% in a dose dependent manner (in accord with CD, ANS and Congo red assay). Interestingly, CA treated samples displayed reduced cytotoxicity (Hemolytic assay) with altered morphology (TEM) and mechanism behind inhibition may be the interaction of CA with proteins via hydrophobic interactions and hydrogen bonding (supported by molecular docking results). This study proved CA (irrespective of the pH) a potential inhibitor of amyloidosis thus can be helpful in generalizing and repurposing the related drugs/compounds for their anti-aggregation behavior as an implication towards treating amyloidopathies.
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Affiliation(s)
- Nabeela Majid
- Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh 202002, India
| | | | - Aftab Alam
- Centre for Interdisciplinary Research in Basic Science, Jamia Millia Islamia, New Delhi 110025, India
| | - Sadia Malik
- Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh 202002, India
| | - Wareesha Ali
- Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh 202002, India
| | - Rizwan Hasan Khan
- Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh 202002, India.
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12
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Pumpkin and kale fibers - A potential hydrocolloids in processed cheese sauce formulations with different fat source. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Bisutti V, Vanzin A, Toscano A, Pegolo S, Giannuzzi D, Tagliapietra F, Schiavon S, Gallo L, Trevisi E, Negrini R, Cecchinato A. Impact of somatic cell count combined with differential somatic cell count on milk protein fractions in Holstein cattle. J Dairy Sci 2022; 105:6447-6459. [PMID: 35840397 DOI: 10.3168/jds.2022-22071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Accepted: 04/16/2022] [Indexed: 11/19/2022]
Abstract
Udder health in dairy herds is a very important issue given its implications for animal welfare and the production of high-quality milk. Somatic cell count (SCC) is the most widely used means of assessing udder health status. However, differential somatic cell count (DSCC) has recently been proposed as a new and more effective means of evaluating intramammary infection dynamics. Differential SCC represents the combined percentage of polymorphonuclear neutrophils and lymphocytes (PMN-LYM) in the total SCC, with macrophages (MAC) accounting for the remaining proportion. The aim of this study was to evaluate the association between SCC and DSCC and the detailed milk protein profile in a population of 1,482 Holstein cows. A validated reversed-phase HPLC method was used to quantify 4 caseins (CN), namely αS1-CN, αS2-CN, κ-CN, and β-CN, and 3 whey protein fractions, namely β-lactoglobulin, α-lactalbumin, and lactoferrin, which were expressed both quantitatively (g/L) and qualitatively (as a percentage of the total milk nitrogen content, %N). A linear mixed model was fitted to explore the associations between somatic cell score (SCS) combined with DSCC and the protein fractions expressed quantitatively and qualitatively. We ran an additional model that included DSCC expressed as PMN-LYM and MAC counts, obtained by multiplying the percentages of PMN-LYM and MAC by SCC for each cow in the data set. When the protein fractions were expressed as grams per liter, SCS was significantly negatively associated with almost all the casein fractions and positively associated with the whey protein α-lactalbumin, while DSCC was significantly associated with αS1-CN, β-CN, and α-lactalbumin, but in the opposite direction to SCS. We observed the same pattern with the qualitative data (i.e., %N), confirming opposite effects of SCS and DSCC on milk protein fractions. The PMN-LYM count was only slightly associated with the traits of concern, although the pattern observed was the same as when both SCS and DSCC were included in the model. The MAC count, however, generally had a greater impact on many casein fractions, in particular decreasing both β-CN content (g/L) and proportion (%N), and exhibited the opposite pattern to the PMN-LYM count. Our results show that information obtained from both SCS and DSCC may be useful in assessing milk quality and protein fractions. They also demonstrate the potential of MAC count as a novel udder health trait.
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Affiliation(s)
- V Bisutti
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - A Vanzin
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - A Toscano
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - S Pegolo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy.
| | - D Giannuzzi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - F Tagliapietra
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - S Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - L Gallo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
| | - E Trevisi
- Department of Animal Science, Food and Nutrition (DIANA) and Research Center Romeo and Enrica Invernizzi for Sustainable Dairy Production (CREI), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - R Negrini
- Department of Animal Science, Food and Nutrition (DIANA) and Research Center Romeo and Enrica Invernizzi for Sustainable Dairy Production (CREI), Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - A Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, 35020, Legnaro PD, Italy
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14
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Makori SI, Mu TH, Sun HN. Functionalization of sweet potato leaf polyphenols by nanostructured composite β-lactoglobulin particles from molecular level complexations: A review. Food Chem 2022; 372:131304. [PMID: 34655825 DOI: 10.1016/j.foodchem.2021.131304] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 09/25/2021] [Accepted: 09/30/2021] [Indexed: 12/18/2022]
Abstract
Sweet potato leaf polyphenols (SPLPs) have shown potential health benefits in the food and pharmaceutical industries. Nowadays, consumption of SPLPs from animal feeds to foodstuff is becoming a trend worldwide. However, the application of SPLPs is limited by their low bioavailability and stability. β-lactoglobulin (βlg), a highly regarded whey protein, can interact with SPLPs at the molecular level to form reversible or irreversible nanocomplexes (NCs). Consequently, the functional properties and final quality of SPLPs are directly modified. In this review, the composition and structure of SPLPs and βlg, as well as methods of molecular complexation and mechanisms of formation of SPLPsβlgNCs, are revisited. The modified functionalities of SPLPsβlgNCs, especially protein conformational structures, antioxidant activity, solubility, thermal stability, emulsifying, and gelling properties including allergenic potential, digestibility, and practical applications are discussed for SPLPs future development.
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Affiliation(s)
- Shadrack Isaboke Makori
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China; Food Technology Division, Kenya Industrial Research and Development Institute (KIRDI), P.O. Box 30650, GPO, Nairobi, Kenya
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
| | - Hong-Nan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
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15
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Ha M, El-Din Bekhit A, McConnell M, Carne A. A simple method for enrichment of β-lactoglobulin from bovine milk whey involving selective hydrolysis by two fungal protease preparations. Food Chem 2022; 368:130820. [PMID: 34416488 DOI: 10.1016/j.foodchem.2021.130820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 08/06/2021] [Accepted: 08/06/2021] [Indexed: 01/01/2023]
Abstract
Two commercially available food grade fungal protease preparations (Fungal Protease 31,000 and Fungal Protease 60000) were found to hydrolyse bovine acid whey proteins but left the beta-lactoglobulin (β-Lg) intact under the processing conditions used. Comparative analysis before and after hydrolysis of bovine acid whey, by 1D- and 2D-PAGE, RP-HPLC and intact-mass mass spectrometry showed that the β-Lg remains intact and in high yield after hydrolysis by the fungal proteases. The β-Lg could be separated from the whey protein peptide hydrolysate by ultrafiltration. Subjecting whey fraction to hydrolysis with the fungal protease preparations provides a procedure, under relatively mild conditions, to generate a highly enriched β-Lg fraction. β-Lg is recognised as a valued material in the food, pharmaceutical and cosmetic industries due to its properties such as gelling and foaming. The enriched β-Lg preparation would also have application in areas such as nanoencapsulation.
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Affiliation(s)
- Minh Ha
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, Australia
| | - Alaa El-Din Bekhit
- Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand.
| | - Michelle McConnell
- Department of Microbiology and Immunology, University of Otago, PO Box 56, Dunedin, New Zealand
| | - Alan Carne
- Department of Biochemistry, University of Otago, PO Box 56, Dunedin, New Zealand
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16
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Skoda MWA, Conzelmann NF, Fries MR, Reichart LF, Jacobs RMJ, Zhang F, Schreiber F. Switchable β-lactoglobulin (BLG) adsorption on protein resistant oligo (ethylene glycol) (OEG) self-assembled monolayers (SAMs). J Colloid Interface Sci 2022; 606:1673-1683. [PMID: 34534835 DOI: 10.1016/j.jcis.2021.08.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 07/07/2021] [Accepted: 08/03/2021] [Indexed: 12/16/2022]
Abstract
HYPOTHESIS Although protein adsorption at an interface is very common and important in biology and biotechnology, it is still not fully understood - mainly due to the intricate balance of forces that ultimately control it. In food processing (and medicine), controlling and manipulating protein adsorption, as well as avoiding protein adsorption (biofilm formation or membrane fouling) by the production of protein-resistant surfaces is of substantial interest. A major factor conferring resistance towards protein adsorption to a surface is the presence of tightly bound water molecules, as is the case in oligo ethylene glycol (OEG)-terminated self-assembled monolayers (SAMs). Due to strong attractive protein-protein and protein-surface interactions observed in systems containing trivalent salt ions, we hypothesize that these conditions may lead to a breakdown of protein resistance in OEG SAMs. EXPERIMENTS We studied the adsorption behavior of BLG in the presence of a lanthanum(III) chloride (LaCl3) at concentrations of 0, 0.1, 0.8 and 5.0 mM on normally protein resistant triethylene glycol-termianted (EG3) SAMs on a gold surface. We used quartz-crystal microbalance with dissipation (QCM-D) and neutron reflectivity (NR) to characterize the morphology of the interfacial region of the SAM. FINDINGS We demonstrate that the protein resistance of the EG3 SAM breaks down beyond a threshold salt concentration c∗ and mirrors the bulk behaviour of this system, showing reduced adsorption beyond a second critical salt concentration c∗∗. These results demonstrate for the first time the controlled switching of the protein-resistant properties of this type of SAM by the addition of trivalent salt.
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Affiliation(s)
- Maximilian W A Skoda
- STFC, ISIS Neutron and Muon Source, Rutherford Appleton Laboratory, Harwell Campus, Didcot OX11 0QX, UK
| | - Nina F Conzelmann
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, Tübingen 72076, Germany
| | - Madeleine R Fries
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, Tübingen 72076, Germany
| | - Lara F Reichart
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, Tübingen 72076, Germany
| | - Robert M J Jacobs
- Department of Chemistry, Chemistry Research Laboratory, University of Oxford, South Parks Road, Oxford OX1 3TA, UK
| | - Fajun Zhang
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, Tübingen 72076, Germany
| | - Frank Schreiber
- Institut für Angewandte Physik, Universität Tübingen, Auf der Morgenstelle 10, Tübingen 72076, Germany.
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17
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Zhang L, Zhou R, Zhang J, Zhou P. Heat-induced denaturation and bioactivity changes of whey proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105175] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Asaduzzaman M, Mahomud MS, Haque ME. Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5569917. [PMID: 34604378 PMCID: PMC8483934 DOI: 10.1155/2021/5569917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 08/16/2021] [Accepted: 09/11/2021] [Indexed: 12/03/2022]
Abstract
Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research.
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Affiliation(s)
- Md Asaduzzaman
- Faculty of Science and Technology, Free University of Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Md Sultan Mahomud
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Mohammod Enamul Haque
- Department of Animal Nutrition, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
- Bangladesh Milk Producers' Cooperative Union Ltd., Dhaka 1216, Bangladesh
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19
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Energetic and structural effects of the Tanford transition on ligand recognition of bovine β-lactoglobulin. Arch Biochem Biophys 2021; 699:108750. [PMID: 33421379 DOI: 10.1016/j.abb.2020.108750] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/28/2020] [Accepted: 12/30/2020] [Indexed: 01/14/2023]
Abstract
Bovine β-lactoglobulin, an abundant protein in whey, is a promising nanocarrier for peroral administration of drug-like hydrophobic molecules, a process that involves transit through the different acidic conditions of the human digestive tract. Among the several pH-induced conformational rearrangements that this lipocalin undergoes, the Tanford transition is particularly relevant. This transition, which occurs with a midpoint around neutral pH, involves a conformational change of the E-F loop that regulates accessibility to the primary binding site. The effect of this transition on the ligand binding properties of this protein has scarcely been explored. In this study, we carried out an energetic and structural characterization of β-lactoglobulin molecular recognition at pH values above and below the zone in which the Tanford transition occurs. The combined analysis of crystallographic, calorimetric, and molecular dynamics data sheds new light on the interplay between self-association, ligand binding, and the Tanford pre- and post-transition conformational states, revealing novel aspects underlying the molecular recognition mechanism of this enigmatic lipocalin.
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