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Savary O, Coton E, Maillard MB, Gaucheron F, Le Meur C, Frisvad J, Thierry A, Jany JL, Coton M. Functional diversity of Bisifusarium domesticum and the newly described Nectriaceae cheese-associated species. Food Res Int 2023; 168:112691. [PMID: 37120186 DOI: 10.1016/j.foodres.2023.112691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 03/03/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023]
Abstract
Bisifusarium domesticum is among the main molds used during cheese-making for its "anticollanti" property that prevents the sticky smear defect of some cheeses. Previously, numerous cheese rinds were sampled to create a working collection and not only did we isolate B. domesticum but we observed a completely unexpected diversity of "Fusarium-like" fungi belonging to the Nectriaceae family. Four novel cheese-associated species belonging to two genera were described: Bisifusarium allantoides, Bisifusarium penicilloides, Longinectria lagenoides, and Longinectria verticilliformis. In this study, we thus aimed at determining their potential functional impact during cheese-making by evaluating their lipolytic and proteolytic activities as well as their capacity to produce volatile (HS-Trap GC-MS) and non-volatile secondary metabolites (HPLC & LC-Q-TOF). While all isolates were proteolytic and lipolytic, higher activities were observed at 12 °C for several B. domesticum, B. penicilloides and L. lagenoides isolates, which is in agreement with typical cheese ripening conditions. Using volatilomics, we identified multiple cheese-related compounds, especially ketones and alcohols. B. domesticum and B. penicilloides isolates showed higher aromatic potential although compounds of interest were also produced by B. allantoides and L. lagenoides. These species were also lipid producers. Finally, an untargeted extrolite analysis suggested a safety status of these strains as no known mycotoxins were produced and revealed the production of potential novel secondary metabolites. Biopreservation tests performed with B. domesticum suggested that it may be an interesting candidate for biopreservation applications in the cheese industry in the future.
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2
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Casanova F, Nascimento LGL, Silva NFN, de Carvalho AF, Gaucheron F. Interactions between caseins and food-derived bioactive molecules: A review. Food Chem 2021; 359:129820. [PMID: 33962195 DOI: 10.1016/j.foodchem.2021.129820] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 04/15/2021] [Accepted: 04/16/2021] [Indexed: 12/13/2022]
Abstract
Caseins are recognized as safe for consumption, abundant, renewable and have high nutritional value. Casein molecules are found in different aggregation states and their multiple binding sites offer the potential for delivering biomolecules with nutritional and/or health benefits, such as vitamins, phytochemicals, fibers, lipids, minerals, proteins, peptides, and pharmaceutical compounds. In the present review, we highlight the interactions between caseins and food-derived bioactive molecules, with a special focus on the aggregation states of caseins and the techniques used to produce and study the particles used for delivering. Research on interactions between caseins-minerals and casein-pharmaceutical molecules are not included here. This review aims to support the development of new and innovative functional foods in which caseins can be used as designed delivery systems.
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Affiliation(s)
- Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, Kgs. Lyngby 2800, Denmark.
| | - Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais36570-900 Brazil
| | - Naaman F N Silva
- Center of Natural Sciences, Universidade Federal of São Carlos (UFSCar), Buri, SP 18290-000, Brazil
| | - Antonio F de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais36570-900 Brazil
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3
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Caillaud MA, Abeilhou M, Gonzalez I, Audonnet M, Gaucheron F, Cocaign-Bousquet M, Tormo H, Daveran-Mingot ML. Precise Populations’ Description in Dairy Ecosystems Using Digital Droplet PCR: The Case of L. lactis Group in Starters. Front Microbiol 2020; 11:1906. [PMID: 32849476 PMCID: PMC7423877 DOI: 10.3389/fmicb.2020.01906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Accepted: 07/21/2020] [Indexed: 01/15/2023] Open
Affiliation(s)
- Marie-Aurore Caillaud
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
- Université de Toulouse, Ecole d’Ingénieurs de Purpan, INPT, Toulouse, France
| | - Martine Abeilhou
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | - Ignacio Gonzalez
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | | | - Frédéric Gaucheron
- Centre National Interprofessionnel de l’Economie Laitière (CNIEL), Paris, France
| | - Muriel Cocaign-Bousquet
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
- *Correspondence: Muriel Cocaign-Bousquet,
| | - Hélène Tormo
- Université de Toulouse, Ecole d’Ingénieurs de Purpan, INPT, Toulouse, France
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4
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Zouari A, Briard-Bion V, Gaucheron F, Schuck P, Gaiani C, Triki M, Attia H, Ayadi MA. Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders. Food Chem 2020; 333:127514. [PMID: 32683259 DOI: 10.1016/j.foodchem.2020.127514] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 07/04/2020] [Accepted: 07/05/2020] [Indexed: 11/24/2022]
Abstract
This study investigated the effect of pH on the denaturation extent, the surface chemical composition, the water sorption isotherm and the glass transition temperature of camel and bovine whey protein's powders. The LC-MS analysis indicated that the β-Lactoglobulin was the most denatured protein in bovine whey powders regardless the pH value, while this protein was totally absent in camel whey. The α-Lactalbumin was relatively heat stable after drying and predominated the powder surface (X-ray photoelectron spectroscopy results) in both camel and bovine whey powders regardless the pH (neutral (6.7) or acidic (4.3 and 4.6)). Analysis of the water sorption isotherms indicated that decreasing the pH induced the increase of the water activity of lactose crystallization for camel and bovine whey powders. Finally, decreasing the pH led to the decrease of the glass transition temperature of camel and bovine whey powder (at 0.13, 0.23, and 0.33 of water activity).
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Affiliation(s)
- Ahmed Zouari
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia; UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France.
| | - Valérie Briard-Bion
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Frédéric Gaucheron
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Pierre Schuck
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Claire Gaiani
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), Nancy, France
| | - Mehdi Triki
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
| | - Hamadi Attia
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
| | - Mohamed Ali Ayadi
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia.
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Zouari A, Schuck P, Gaucheron F, Triki M, Delaplace G, Gauzelin-Gaiani C, Lopez C, Attia H, Ayadi MA. Microstructure and chemical composition of camel and cow milk powders’ surface. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108693] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Tanguy G, Tuler-Perrone I, Dolivet A, Santellani A, Leduc A, Jeantet R, Schuck P, Gaucheron F. Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey. Food Res Int 2019; 116:175-183. [DOI: 10.1016/j.foodres.2018.08.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 07/06/2018] [Accepted: 08/02/2018] [Indexed: 10/28/2022]
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Abstract
Resumo A importância primária das micelas de caseína reside no fato de que os processos empregados na transformação do leite em quaisquer de seus derivados dependem, direta ou indiretamente, de sua estabilidade ou de sua desestabilização controlada. Assim, o objetivo do presente trabalho é apresentar uma revisão atualizada sobre a organização estrutural das micelas de caseína. Em termos físico-químicos, as micelas de caseína podem ser definidas como agregados supramoleculares esféricos e porosos, altamente hidratados, carregados negativamente, com diâmetro médio de 200 nm, e que apresentam aproximadamente 104 cadeias polipeptídicas. Além de água, as micelas são constituídas por quatro tipos de caseínas, chamadas de αS1, αS2, β, e κ-caseínas, que estão unidas por meio de interações hidrofóbicas e eletrostáticas, e pela presença de minerais, sobretudo sais de fosfato de cálcio, os quais são os principais responsáveis pela manutenção da estrutura micelar. A estabilidade das micelas de caseína é atribuída à presença de uma camada externa difusa, formada basicamente por κ-caseína. Apesar de as propriedades coloidais das micelas de caseína serem conhecidas, ainda não há consenso sobre como as moléculas de caseína estão estruturadas em seu interior. Portanto, os principais modelos que descrevem a organização interna das micelas de caseína são apresentados na parte final do artigo.
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Nogueira MH, Tavares GM, Nogueira Silva NF, Casanova F, Stringheta PC, Gaucheron F, Teixeira AV, Perrone IT, Carvalho AF. Physico-chemical stability of casein micelles cross-linked by transglutaminase as a function of acidic pH. Food Structure 2019. [DOI: 10.1016/j.foostr.2018.100103] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Silva NFN, Casanova F, Gaucheron F, Teixeira AVNDC, da Silva GM, Minim LA, Carvalho AFD. Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Issa Ado R, Lopez C, Lechevalier V, Elhadji Gounga M, Robert B, Harel-Oger M, Garric G, Grongnet JF, Gaucheron F. Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics. Food Res Int 2018; 105:694-702. [PMID: 29433264 DOI: 10.1016/j.foodres.2017.11.056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/03/2017] [Accepted: 11/21/2017] [Indexed: 10/18/2022]
Abstract
Milk is often subjected to technological treatments which have impacts on the structure of milk constituents and the characteristics of rennet curds. In this paper, the influence of the dairy fat structure on the biochemical and textural characteristics of curds coagulated by an extract of Calotropis procera leaves was studied. Standardized milks were reconstituted with the same contents in protein (35g·kg-1) and fat (35g·kg-1) but with different structures of fat i.e. homogenized anhydrous milk fat (HAMF), homogenized cream (HC) and non-homogenized cream (NHC). As expected, the size distributions of fat globules in the different milks were different. After their coagulations by the plant extract, the physico-chemical characteristics of the curds and respective wheys were determined. No difference was observed in the coagulation time between the three milks but the whey removed more quickly from HAMF and HC curds than NHC-curd. The biochemical analyses of curds revealed a lower content in dry matter and fat in the NHC-curd compared to HAMF- and HC-curds. Otherwise, the NHC-whey exhibited the highest amount of fat. Observations by confocal microscopy showed that the fat globules were homogenously distributed and well trapped in the protein networks of HAMF- and HC-curds. In the NHC-curd, the fat globules were located in whey pockets, with less connectivity with the protein network. The textural analysis showed that the NHC-curd was more elastic, soft and adhesive than HAMF- and HC-curds. Homogenization significantly reduced the loss of fat during cheese manufacturing and conferred specific textural characteristics to the curds coagulated by an extract of Calotropis procera.
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Affiliation(s)
- Rayanatou Issa Ado
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger
| | - Christelle Lopez
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Valérie Lechevalier
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Mahamadou Elhadji Gounga
- Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger
| | - Benoit Robert
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Marielle Harel-Oger
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Gilles Garric
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | | | - Frédéric Gaucheron
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France.
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11
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Lorieau L, Le Roux L, Gaucheron F, Ligneul A, Hazart E, Dupont D, Floury J. Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion. Food Chem 2017; 245:454-462. [PMID: 29287395 DOI: 10.1016/j.foodchem.2017.10.108] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 10/17/2017] [Accepted: 10/19/2017] [Indexed: 10/18/2022]
Abstract
Numerous calcium sources are available to enrich food, but their behavior during digestion is still unknown. This study focused on the influence of the gastro-intestinal pH, the food structure and the calcium source on the bioaccessibility of the nutrient. Four calcium sources were studied: calcium carbonate, calcium citrate malate, calcium phosphate and calcium bisglycinate. These were added to dairy matrices, containing cream and whey proteins, of different forms (liquid or gel). The kinetics of solubility and ionic calcium concentration during in vitro digestion were studied, as function of gastro-intestinal pH. All calcium sources were almost fully soluble in the gastric compartment, and then became insoluble in the intestinal phase. The level of calcium insolubilisation in the intestinal phase was not significantly influenced by the matrix structure (liquid or gel), but was more dependent on the calcium source, this effect leading to different final calcium bioaccessibility from 36% to 20%.
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Affiliation(s)
- Lucie Lorieau
- UMR STLO, Agrocampus Ouest, INRA, 35000 Rennes, France
| | - Linda Le Roux
- UMR STLO, Agrocampus Ouest, INRA, 35000 Rennes, France
| | | | | | - Etienne Hazart
- Lactalis Recherche et Développement, 35240 Retiers, France
| | - Didier Dupont
- UMR STLO, Agrocampus Ouest, INRA, 35000 Rennes, France
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12
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Baglinière F, Jardin J, Gaucheron F, de Carvalho AF, Vanetti MCD. Proteolysis of casein micelles by heat-stable protease secreted by Serratia liquefaciens leads to the destabilisation of UHT milk during its storage. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Casanova F, Nogueira Silva NF, Gaucheron F, Nogueira MH, Teixeira AV, Perrone IT, Alves MP, Fidelis PC, Carvalho AFD. Stability of casein micelles cross-linked with genipin: A physicochemical study as a function of pH. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Rayanatou IA, Mahamadou EG, Garric G, Harel-Oger M, Leduc A, Jardin J, Briard-Bion V, Cauty C, Adakal H, Grongnet JF, Gaucheron F. Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera - A comparison with chymosin. Food Chem 2017; 232:405-412. [PMID: 28490091 DOI: 10.1016/j.foodchem.2017.04.039] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 03/09/2017] [Accepted: 04/04/2017] [Indexed: 10/19/2022]
Abstract
Chymosin is the major enzyme used in cheesemaking but latex enzymes are also used. The aim of this work was to characterize the composition and the structure of dairy gel obtained by an extract of Calotropis procera leaves in comparison with those obtained by chymosin. The biochemical and mineral compositions of the curds and the cheese yields obtained by using Calotropis procera extract or chymosin were relatively similar. Quantitative and qualitative evaluations of proteolysis after milk coagulation, determined by the non-protein nitrogen content and chromatography coupled to mass spectrometry, indicated that Calotropis procera extract was more proteolytic than chymosin and that κ-casein was proteolyzed. The main consequence of proteolysis by Calotropis procera extract or chymosin was the formation of a similar and regular network with the presence of aggregates of casein micelles. These results support that Calotropis procera extract can be used as effective coagulant in cheesemaking.
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Affiliation(s)
- Issa Ado Rayanatou
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger
| | - ElHadji Gounga Mahamadou
- Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger
| | - Gilles Garric
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Marielle Harel-Oger
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Arlette Leduc
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Julien Jardin
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Valérie Briard-Bion
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Chantal Cauty
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Hassane Adakal
- Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger
| | | | - Frédéric Gaucheron
- STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France.
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15
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Baglinière F, Tanguy G, Salgado RL, Jardin J, Rousseau F, Robert B, Harel-Oger M, Vanetti MCD, Gaucheron F. Ser2 from Serratia liquefaciens L53: A new heat stable protease able to destabilize UHT milk during its storage. Food Chem 2017; 229:104-110. [PMID: 28372152 DOI: 10.1016/j.foodchem.2017.02.054] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 01/16/2017] [Accepted: 02/11/2017] [Indexed: 10/20/2022]
Abstract
The heat-stable protease Ser2 is secreted by the species Serratia liquefaciens, a psychrotrophic bacteria frequently found in raw milk. To understand the physicochemical modifications of casein micelles induced by Ser2 and to confirm its implication in UHT milk destabilization, the enzyme was purified and added to microfiltered raw milk before UHT treatment. UHT milk destabilization was investigated during 90days of storage. A visual destabilization appeared after 8days of storage with the presence of sediment. Zeta potential increase and formation of aggregates were observed during the storage. Using tandem mass spectrometry, numerous released peptides from the four caseins were identified at the end of storage. Caseins were hydrolyzed in the preferential order β->αs1->κ->αs2. No specific peptidic hydrolysed bond was detected. The present study confirmed that the presence of the protease Ser2 in raw milk can be one of the main causes of UHT milk destabilization.
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Affiliation(s)
- François Baglinière
- Department of Microbiology, Universidade Federal de Viçosa, Viçosa, MG 36.570-900, Brazil; CAPES Foundation, Ministry of Education of Brazil, Brasília DF 70.040-020, Brazil
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16
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Felfoul I, Jardin J, Gaucheron F, Attia H, Ayadi M. Proteomic profiling of camel and cow milk proteins under heat treatment. Food Chem 2017; 216:161-9. [DOI: 10.1016/j.foodchem.2016.08.007] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2016] [Revised: 08/03/2016] [Accepted: 08/04/2016] [Indexed: 12/22/2022]
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17
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Lazzaro F, Saint-Jalmes A, Violleau F, Lopez C, Gaucher-Delmas M, Madec MN, Beaucher E, Gaucheron F. Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Ponka R, Fokou E, Beaucher E, Piot M, Gaucheron F. Nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes. Food Sci Nutr 2016; 4:696-705. [PMID: 27625773 PMCID: PMC5011377 DOI: 10.1002/fsn3.334] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2015] [Revised: 12/08/2015] [Accepted: 12/19/2015] [Indexed: 11/28/2022] Open
Abstract
Malnutrition is a serious public health problem in Cameroon. The research study was conducted to determine nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes. These dishes were Ekomba, prepared from maize flour with roasted peanuts paste; Ekwang, prepared from crushed cocoyam tubers and cocoyam leaves; Tenue militaire, prepared from dried maize flour and cocoyam leaves and Koki, prepared from dried crushed cowpea seeds. The samples were subjected to proximate, minerals, carotenoids, and amino acids analyses. Results showed that the protein content ranged between 1.4 and 5.4 g/100 g edible portion. The mineral content expressed in mg/100 g edible portion ranged between 13.4 and 38.9 (calcium), 12.9-30.7 (magnesium), 336.2-567.9 (sodium), 63.3-182.7 (potassium), 0.5-1.5 (iron), 0.3-1.1 (zinc), 0.1-0.2 (copper), and 0.3-0.4 (manganese). Vitamin A activity content ranged between 0.1 and 0.4 mg Retinol Activity Equivalents/100 g edible portion. Consumption of each dish (100 g) (Ekwang, Tenue militaire, and Koki) by children aged 1-2 years would meet more than 100% of their daily recommended intake for vitamin A. Except in Ekomba, essential amino acids in all dishes represented up to 33% of total amino acids, indicating a good equilibrium between amino acids. This up-to-date appropriate information will contribute for the calculation of accurate energy and nutrient intakes, and can be used to encourage the consumption of these dishes.
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Affiliation(s)
- Roger Ponka
- Department of AgricultureLivestock and Derivated ProductsThe Higher Institute of the SahelUniversity of MarouaMarouaCameroon
| | - Elie Fokou
- Department of BiochemistryFaculty of ScienceUniversity of Yaoundé IYaoundéCameroon
| | - Eric Beaucher
- UMR 1253 Science et Technologie du Lait et de l'Œuf Inra‐Agrocampus RennesRennesFrance
| | - Michel Piot
- UMR 1253 Science et Technologie du Lait et de l'Œuf Inra‐Agrocampus RennesRennesFrance
| | - Frédéric Gaucheron
- UMR 1253 Science et Technologie du Lait et de l'Œuf Inra‐Agrocampus RennesRennesFrance
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Tanguy G, Siddique F, Beaucher E, Santellani AC, Schuck P, Gaucheron F. Calcium phosphate precipitation during concentration by vacuum evaporation of milk ultrafiltrate and microfiltrate. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.023] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Le Goff P, Guétat P, Vichot L, Leconte N, Badot PM, Gaucheron F, Fromm M. Tritium levels in milk in the vicinity of chronic tritium releases. J Environ Radioact 2016; 151 Pt 1:282-292. [PMID: 26551587 DOI: 10.1016/j.jenvrad.2015.10.022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 10/16/2015] [Accepted: 10/23/2015] [Indexed: 06/05/2023]
Abstract
Tritium is the radioactive isotope of hydrogen. It can be integrated into most biological molecules. Even though its radiotoxicity is weak, the effects of tritium can be increased following concentration in critical compartments of living organisms. For a better understanding of tritium circulation in the environment and to highlight transfer constants between compartments, we studied the tritiation of different agricultural matrices chronically exposed to tritium. Milk is one of the most frequently monitored foodstuffs in the vicinity of points known for chronic release of radionuclides firstly because dairy products find their way into most homes but also because it integrates deposition over large areas at a local scale. It is a food which contains all the main nutrients, especially proteins, carbohydrates and lipids. We thus studied the tritium levels of milk in chronic exposure conditions by comparing the tritiation of the main hydrogenated components of milk, first, component by component, then, sample by sample. Significant correlations were found between the specific activities of drinking water and free water of milk as well as between the tritium levels of cattle feed dry matter and of the main organic components of milk. Our findings stress the importance of the metabolism on the distribution of tritium in the different compartments. Overall, dilution of hydrogen in the environmental compartments was found to play an important role dimming possible isotopic effects even in a food chain chronically exposed to tritium.
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Affiliation(s)
- P Le Goff
- CEA Valduc, 21120 Is-sur-Tille, France.
| | - Ph Guétat
- CEA Valduc, 21120 Is-sur-Tille, France; CEA/HC, France
| | - L Vichot
- CEA Valduc, 21120 Is-sur-Tille, France
| | - N Leconte
- Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'œuf, 65 rue de Saint Brieuc, 35042 Rennes, France
| | - P M Badot
- UMR CNRS 6249 Chrono-Environnement, Université de Franche-Comté, 16 route de Gray, 25030 Besançon Cedex, France
| | - F Gaucheron
- Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'œuf, 65 rue de Saint Brieuc, 35042 Rennes, France
| | - M Fromm
- UMR CNRS 6249 Chrono-Environnement, Université de Franche-Comté, 16 route de Gray, 25030 Besançon Cedex, France
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Gassi JY, Blot M, Beaucher E, Robert B, Leconte N, Camier B, Rousseau F, Bourlieu C, Jardin J, Briard-Bion V, Lambert S, Gésan-Guiziou G, Lopez C, Gaucheron F. Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ponka R, Bouba AA, Fokou E, Tambe ST, Beaucher E, Piot M, Leonil J, Gaucheron F. Protein, mineral and amino acid content of some Cameroonian traditional dishes prepared from pumpkin (Cucurbita maxima Duch.). J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.06.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ponka R, Fokou E, Kansci G, Beaucher E, Piot M, Leonil J, Gaucheron F. Amino acids, major carotenoids and vitamin A activity of some traditional sauces consumed in the Far North Region of Cameroon. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.05.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Matéos A, Guyard-Nicodème M, Baglinière F, Jardin J, Gaucheron F, Dary A, Humbert G, Gaillard JL. Proteolysis of milk proteins by AprX, an extracellular protease identified in Pseudomonas LBSA1 isolated from bulk raw milk, and implications for the stability of UHT milk. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.008] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Felfoul I, Lopez C, Gaucheron F, Attia H, Ayadi M. A laboratory investigation of cow and camel whey proteins deposition under different heat treatments. Food and Bioproducts Processing 2015. [DOI: 10.1016/j.fbp.2015.09.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ponka R, Bouba A, Fokou E, Beaucher E, Piot M, Leonil J, Gaucheron F. Nutritional Composition of Five Varieties of Pap Commonly Consumed in Maroua (Far- North, Cameroon). POL J FOOD NUTR SCI 2015. [DOI: 10.1515/pjfns-2015-0016] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Felfoul I, Lopez C, Gaucheron F, Attia H, Ayadi MA. Fouling Behavior of Camel and Cow Milks Under Different Heat Treatments. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1529-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Silva NFN, Saint-Jalmes A, de Carvalho AF, Gaucheron F. Development of casein microgels from cross-linking of casein micelles by genipin. Langmuir 2014; 30:10167-10175. [PMID: 25117401 DOI: 10.1021/la502274b] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Casein micelles are porous colloidal particles, constituted of casein molecules, water, and minerals. The vulnerability of the supramolecular structure of casein micelles face to changes in the environmental conditions restrains their applications in other domains besides food. Thus, redesigning casein micelles is a challenge to create new functionalities for these biosourced particles. The objective of this work was to create stable casein microgels from casein micelles using a natural cross-linker, named genipin. Suspensions of purified casein micelles (25 g L(-1)) were mixed with genipin solutions to have final concentrations of 5, 10, and 20 mM genipin. Covalently linked casein microgels were formed via cross-linking of lysyl and arginyl residues of casein molecules. The reacted products exhibited blue color. The cross-linking reaction induced gradual changes on the colloidal properties of the particles. The casein microgels were smaller and more negatively charged and presented smoother surfaces than casein micelles. These results were explained based on the cross-linking of free NH2 present in an external layer of κ-casein. Light scattering and rheological measurements showed that the reaction between genipin and casein molecules was intramicellar, as one single population of particles was observed and the values of viscosity (and, consequently, the volume fraction of the particles) were reduced. Contrary to the casein micelles, the casein microgels were resistant to the presence of dissociating agents, e.g., citrate (calcium chelating) and urea, but swelled as a consequence of internal electrostatic repulsion and the disruption of hydrophobic interactions between protein chains. The casein microgels did not dissociate at the air-solution interface and formed solid-like interfaces rather than a viscoelastic gel. The potential use of casein microgels as adaptable nanocarriers is proposed in the article.
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Affiliation(s)
- Naaman F Nogueira Silva
- Agrocampus Ouest, UMR Science et Technologie du Lait et de l'Œuf, INRA , 35042 Rennes, France
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Silva NN, Piot M, de Carvalho AF, Violleau F, Fameau AL, Gaucheron F. pH-induced demineralization of casein micelles modifies their physico-chemical and foaming properties. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Mevellec JY, Quillard S, Deniard P, Mekmene O, Gaucheron F, Bouler JM, Buisson JP. Polarized infrared reflectance spectra of brushite (CaHPO4·2H2O) crystal investigation of the phosphate stretching modes. Spectrochim Acta A Mol Biomol Spectrosc 2013; 111:7-13. [PMID: 23602953 DOI: 10.1016/j.saa.2013.03.047] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2012] [Revised: 03/08/2013] [Accepted: 03/12/2013] [Indexed: 06/02/2023]
Abstract
Polarized infrared (IR) reflectance measurements at near-normal incidence were recorded from the ac-plane of a monoclinic brushite (CaHPO4·2H2O) crystal in the 800-1200 cm(-1) spectral range (P-O stretching modes). The adjustment of these data, on the basis of a dispersion analysis (DA) model for monoclinic case, allowed the determination of oscillators parameters for the four P-O stretching observed modes of the phosphate group.
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Affiliation(s)
- Jean-Yves Mevellec
- CNRS, Institut des Matériaux Jean-Rouxel (IMN) - UMR 6502, Université de Nantes, 2 rue de la Houssinière, B.P. 32229, 44322 Nantes Cedex 3, France.
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Abstract
Milk and dairy products contain micronutrients such as minerals and vitamins, which contribute to multiple and different vital functions in the organism. The mineral fraction is composed of macroelements (Ca, Mg, Na, K, P, and Cl) and oligoelements (Fe, Cu, Zn, and Se). From a physicochemical point of view, the chemical forms, the associations with other ions or organic molecules, and the location of macroelements such as Ca, Mg, Na, K, P, and Cl in milk are relatively well described and understood. Thus, it is admitted that these macroelements are differently distributed into aqueous and micellar phases of milk, depending on their nature. K, Na, and Cl ions are essentially in the aqueous phase, whereas Ca, P, and Mg are partly bound to the casein micelles. About one third of the Ca, half of the P, and two thirds of the Mg are located in the aqueous phase of milk. Dairy products are more or less rich in these different minerals. In cheeses, mineral content depends mainly on their processing. The Ca content is strongly related to the acidification step. Moreover, if acidification is associated with the draining step, the Ca content in the cheese will be reduced. Thus, the Ca content varies in the following increasing order: milks/fermented milks/fresh cheeses < soft cheeses < semi-hard cheeses < hard cheeses. The chemical forms and associations are less described than those present in milk. Concerning Ca, the formation of insoluble calcium phosphate, carbonate, and lactate is reported in some ripened cheeses. The NaCl content in cheeses depends on the salting of the curd. From a nutritional point of view, it is largely admitted that milk and dairy products are important sources of Ca, Mg, Zn, and Se. The vitamin fraction of milk and dairy products is composed of lipophilic (A, D, E, and K) and hydrophilic (B(1), B(2), B(3), B(5), B(6), B(8), B(9), B(12), and C) vitamins. Because of their hydrophobic properties, the lipophilic vitamins are mainly in the milk fat fraction (cream, butter). The hydrophilic vitamins are in the aqueous phase of milk. For one part of these vitamins, the concentrations described in the literature are not always homogenous and sometimes not in accordance between them; these discrepancies are due to the difficulty of the sample preparation and the use of appropriate methods for their quantification. However, there is no doubt of the significant contribution of milk and dairy products to the intake of vitamins. Milk and dairy are considered essential sources for vitamins. Key teaching points: Milk and dairy products are unique micronutrient combinations with recognized health benefits. The concentration, chemical forms, and location of different minerals are relatively well known and described. For example, Ca is present in dairy products in different forms: free, associated with citrate, inorganic and organic phosphates, and free fatty acids. Milk and dairy products are excellent sources of Ca, P, Mg, Zn, and Se. The concentration of vitamins in milk and dairy products is variable and depends on several factors such as biosynthesis, animal feeding, physicochemical conditions (heat, light, O(2), oxidant agents), and analytical methods for their determinations. Vitamins A, D, E, and K are mainly located in the lipid phase and vitamins of group B and C in the aqueous phase. Milk and dairy products are excellent sources of vitamins A, B(1), B(2), and B(12).
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Affiliation(s)
- Frédéric Gaucheron
- INRA-Agrocampus Ouest, UMR 1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, F-35042 Rennes Cedex, France.
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Mekmene O, Gaucheron F. Determination of calcium-binding constants of caseins, phosphoserine, citrate and pyrophosphate: A modelling approach using free calcium measurement. Food Chem 2011; 127:676-82. [PMID: 23140718 DOI: 10.1016/j.foodchem.2010.12.121] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2009] [Revised: 12/22/2010] [Accepted: 12/28/2010] [Indexed: 11/30/2022]
Abstract
Dairy products contain large amount of calcium which is bound to caseins and different chelating agents like citrate and polyphosphates. The present study aimed to determine the calcium-binding capacities of phosphoserine (SerP), caseinophosphopeptide (CPP), β-casein, caseinate, citrate and pyrophosphate in the same conditions of temperature, pH and ionic strength. The free calcium (Ca(2+)) was measured using a calcium ion-selective electrode and plotted as a function of total calcium concentration. The association constants and the number of calcium-binding sites were determined by fitting the experimental data to a theoretical model. The phosphate groups of caseins were the main binding sites with evidence for participation of carboxylate groups. The intrinsic association constants determined by the best fit of the data were in the order: pyrophosphate (557×10(3)M(-1))>citrate (20×10(3)M(-1))>β-casein (5×10(3)M(-1))>caseinate, CPP and SerP (∼10(3)M(-1)). These findings may be of interest for the development of calcium-enriched products to overcome calcium deficiency in specific populations.
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Affiliation(s)
- Omar Mekmene
- INRA/AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, F-35042 Rennes Cedex, France
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Mekmene O, Le Graët Y, Gaucheron F. Theoretical model for calculating ionic equilibria in milk as a function of pH: comparison to experiment. J Agric Food Chem 2010; 58:4440-4447. [PMID: 20225854 DOI: 10.1021/jf903628r] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Acidification is fundamental for the processing of milk into cheeses, caseins, and fermented dairy products. It is established that a pH decrease changes the ionic equilibria of milk, inducing the solubilization of micellar calcium phosphate. This study aimed to present a theoretical model calculating ionic equilibria in milk as a function of pH. From the pH and total concentrations of minerals and caseins, the model calculated the concentrations of all ionic species and their partition between micellar and aqueous phases of milk. As the pH decreased, the minerals present in the micellar phase were gradually displaced into the aqueous phase. The calculated concentrations of minerals were in a good agreement with the experimental ones determined from acidified milk. A very satisfactory accuracy of the calculations, estimated by a root-mean-square error (RMSE) value of 5% for Ca and P(i) and a slope of the plot close to a unit, was obtained. The model is proposed for the simulation of ionic equilibria and the partition of salts between the aqueous and micellar phases of milk and dairy formulations during acidification.
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Rabiller-Baudry M, Bouzid H, Chaufer B, Paugam L, Delaunay D, Mekmene O, Ahmad S, Gaucheron F. On the origin of flux dependence in pH-modified skim milk filtration. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009018] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Ahmad S, Piot M, Rousseau F, Grongnet JF, Gaucheron F. Physico-chemical changes in casein micelles of buffalo and cow milks as a function of alkalinisation. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009020] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Mekmene O, Quillard S, Rouillon T, Bouler JM, Piot M, Gaucheron F. Effects of pH and Ca/P molar ratio on the quantity and crystalline structure of calcium phosphates obtained from aqueous solutions. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009019] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Lopez C, Gaucheron F. Qualité nutritionnelle des produits laitiers : effets de la composition et de la suprastructure des lipides et rôle des autres constituants de la matrice sur la digestion et l'absorption des acides gras. ACTA ACUST UNITED AC 2008. [DOI: 10.3166/sda.28.106-116] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Gaucher I, Boubellouta T, Beaucher E, Piot M, Gaucheron F, Dufour E. Investigation of the effects of season, milking region, sterilisation process and storage conditions on milk and UHT milk physico-chemical characteristics: a multidimensional statistical approach. ACTA ACUST UNITED AC 2008. [DOI: 10.1051/dst:2007022] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Gaucher I, Mollé D, Gagnaire V, Gaucheron F. Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.04.007] [Citation(s) in RCA: 84] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ahmad S, Piot M, Rousseau F, Grongnet J, Gaucheron F. Molecular changes during chemical acidification of the buffalo and cow milks. Italian Journal of Animal Science 2007. [DOI: 10.4081/ijas.2007.s2.1132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Abstract
The salt of milk constitutes a small part of milk (8-9 g.L(-1)); this fraction contains calcium, magnesium, sodium and potassium for the main cations and inorganic phosphate, citrate and chloride for the main anions. In milk, these ions are more or less associated between themselves and with proteins. Depending on the type of ion, they are diffusible (cases of sodium, potassium and chloride) or partially associated with casein molecules (cases of calcium, magnesium, phosphate and citrate), to form large colloidal particles called casein micelles. Today, our knowledge and understanding concerning this fraction is relatively complete. In this review, the different models explaining (i) the nature and distribution of these minerals (especially calcium phosphate) in both fractions of milk and (ii) their behaviour in different physico-chemical conditions, are discussed.
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Abstract
Proteolysis of sodium caseinate solution (24.5 g/l) induced by heat treatment at 120 degrees C at different pH values was studied by measuring nitrogen content and relative fluorescence intensity in the 4% trichloroacetic acid filtrates. The low molar mass pepticles corresponding to the soluble nitrogen were identified using liquid chromatography/tandem mass spectrometry. Increase in proteolysis, deduced from the increase in soluble nitrogen content, was observed with heating time (10, 20 and 30 min) and pH (6.0, 7.0, 8.0 and 9.0). The fluorescence measurements showed that the release of peptides containing tryptophan was minimal at pH approximately 7.0. In parallel, eighteen low molar mass peptides were characterized, of which four came from kappa-casein, nine from beta-casein and five from alphas1-casein. Peptides were preferentially released under alkaline conditions.
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Affiliation(s)
- F Gaucheron
- INRA, Laboratoire de Recherches de Technologie Laitière, Rennes, France.
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Abstract
To control the quality and the biochemical evolution of milk and dairy products during their technological transformations, it is interesting to determine their ammonium concentrations. A chromatographic method for the determination of this compound is proposed. The method is based on the separation of ammonium by cation-exchange chromatography and its detection by suppressed conductivity. With an appropriate sample preparation, this method enabled identification and quantification of ammonium with good repeatability (relative standard deviation of about 5%). Moreover, good sensitivity (less than 0.5 mg/kg) and no interference between ammonium and other matrix components were determined. It was also shown that this method offers a very promising alternative for studying changes in ammonium concentration of milk or caseinate after their heat treatments and in different dairy products such as yoghurt and cheeses (hard cooked and mould ripened cheeses).
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Affiliation(s)
- F Gaucheron
- INRA, Laboratoire de Recherches de Technologie Laitière, Rennes, France.
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Gaucheron F, Le Graët Y, Michel F, Briard V, Piot M. Evolution of various salt concentrations in the moisture and in the outer layer and centre of a model cheese during its brining and storage in an ammoniacal atmosphere. ACTA ACUST UNITED AC 1999. [DOI: 10.1051/lait:1999645] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Boutrou R, Gaucheron F, Piot M, Michel F, Maubois JL, Léonil J. Changes in the composition of juice expressed from Camembert cheese during ripening. ACTA ACUST UNITED AC 1999. [DOI: 10.1051/lait:1999541] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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