Добірка наукової літератури з теми "Protein-caseins"

SummaryAlkylation of whole casein samples by reaction with cysteamine and cystamine in a bis-tris-propane–urea buffer (pH 7·0) followed by fast protein liquid chromatography (FPLC) at 20°C on a Mono Q HR5/5 column in the same buffer and using a NaCl gradient led to good resolution of the whole casein into fractions representing (i) γ2- plus γ3-caseins, (ii) κ-caseins, (iii) β-casein, (iv) αs2-caseins and (v) αsl-caseins, together with small amounts of unidentified materials. Quantitatively the FPLC values agreed well with those for αs1-, β-, αs2- and γ2- plus γ3-caseins obtained by ion-exchange chromatography on DEAE cellulose, Whatman DE52 and with those for º-caseins obtained by gel-permeation chromatography on Sephadex G–150.

The major milk proteins, the caseins, contain multiple phosphorylation sites. Phosphorylation of the caseins is necessary to allow Ca2+ binding and aggregation of the caseins to form micelles. We have followed the phosphorylation of the caseins in isolated acini from lactating mouse mammary gland. Incubation of mammary cells with [32P]orthophosphate revealed that phosphorylation of newly synthesised caseins was complete within 20 minutes of synthesis. Extensive secretion of alpha-, beta- and gamma-caseins occurred over a 2 hour period. Activation of the regulated secretory pathway using ionomycin over the last hour resulted in a preferential increase in secretion of alpha- and gamma-caseins. Brefeldin A (BFA) inhibited protein secretion and synthesis in mammary cells in prolonged incubations. An examination of short-term treatments with BFA on 32P incorporation into the caseins revealed a differential effect of BFA in which the drug inhibited phosphorylation of beta- and gamma- but not alpha-caseins. These results suggest that phosphorylation of alpha-casein normally occurs in Golgi cisternae whereas that of beta- and gamma-caseins occurs in the trans-Golgi network. Phosphorylation of specific secretory proteins may, therefore, occur in different Golgi compartments.

Changes in the molecular structure and association of milk proteins lead to many desirable (under controlled conditions) or undesirable characteristics of dairy products. Several methods have been used to study the structure of milk proteins and changes therein in different environments. Whey proteins are an excellent model for secondary structure studies using circular dichroism (CD), Fourier-transform infrared spectroscopy (FTIR) and tertiary structure studies using X-ray crystallography and nuclear magnetic resonance (NMR). However, caseins, the most abundant protein class in milk, are far more difficult to characterize. The tertiary structure of caseins cannot be observed by X-ray crystallography due to the inability to crystallize caseins. However, NMR is an appropriate approach for structural elucidation. Thus far, NMR was applied on specific peptides of individual caseins of the molecules including phosphoserine centers and colloidal calcium phosphate. The literature focuses on these parts of the molecule due to its importance in building the sub-unit particles involving individual caseins and calcium phosphate nanoclusters. This review focuses on present structural studies of milk proteins using NMR and their importance in dairy processing.

Bovine milk possesses a protein system constituted by two major families of proteins: caseins (insoluble) and whey proteins (soluble). Caseins (αS1, αS2, β, and κ) are the predominant phosphoproteins in the milk of ruminants, accounting for about 80% of total protein, while the whey proteins, representing approximately 20% of milk protein fraction, include β-lactoglobulin, α-lactalbumin, immunoglobulins, bovine serum albumin, bovine lactoferrin, and lactoperoxidase, together with other minor components. Different bioactivities have been associated with these proteins. In many cases, caseins and whey proteins act as precursors of bioactive peptides that are released, in the body, by enzymatic proteolysis during gastrointestinal digestion or during food processing. The biologically active peptides are of particular interest in food science and nutrition because they have been shown to play physiological roles, including opioid-like features, as well as immunomodulant, antihypertensive, antimicrobial, antiviral, and antioxidant activities. In recent years, research has focused its attention on the ability of these molecules to provide a prevention against the development of cancer. This paper presents an overview of antitumor activity of caseins and whey proteins and derived peptides.

Summaryβ-Casein, was enzymically modified by incubation with plasmin to yield γ-caseins and proteose peptones. Whole γ-, γ1-, γ2/γ3-caseins and whole proteose peptone (pp) were isolated from the hydrolysate mixture. The time dependence of surface tension at the air-water interface of solutions of β-casein and its plasmin derived fragments, at concentrations of 10−1 to 10−4% (w/v) protein, pH 7.0, was determined, at 25 °C, using a drop volume apparatus. The ranking of the proteins with respect to rate of reduction of surface tension, during the first rate determining step, at 10-2% (w/v) protein, was γ2/γ3 ≫ pp > whole γ- > γ1- > β-casein. The ranking of the proteins with respect to surface pressures attained after 40 min (π40) was concentration dependent. γ2/γ3-Caseins were found to be very surface active, decreasing surface tension rapidly and giving a high π40. γ1 Casein decreased surface activity somewhat faster than β-casein, but generally reached a lower π40. Whole γ-casein reflected the properties of both γ1 and γ2/γ3-caseins. Proteose peptone was found to decrease surface tension rapidly during the initial rate determining step; it gave a relatively high π40 at a bulk phase concentration of 10−3% (w/v) protein, but, it was the least surface active protein at 10−1 and 10−2% (w/v) protein.

Abstract Protein separation by sodium dodecyl sulfate-capillary gel electrophoresis, followed by UV absorption at 220 nm, allows for the quantification of major proteins in raw milk. In processed dairy samples such as skim milk powder (SMP) and infant formulas, signals from individual proteins are less resolved, but caseins still migrate as one family between two groups of whey proteins. In the first group, α-lactalbumin and β-lactoglobulin migrate as two distinct peaks. Lactosylated adducts show delayed migration times and interfere with peak separation, but both native and modified forms as well as other low-MW whey proteins still elute before the caseins. The second group contains high-MW whey proteins (including bovine serum albumin, lactoferrin, and immunoglobulins) and elutes after the caseins. Caseins and whey proteins can thus be considered two distinct nonoverlapping families whose ratio can be established based on integrated areas without the need for a calibration curve. Because mass-to-area response factors for whey proteins and caseins are different, an area correction factor was determined from experimental measurement using SMP. Method performance assessed on five infant formulas showed RSDs of 0.2–1.2% (within day) and 0.5–1.1% (multiple days), with average recoveries between 97.4 and 106.4% of added whey protein. Forty-three different infant formulas and milk powders were analyzed. Of the 41 samples with manufacturer claims, the measured whey protein content was in close agreement with declared values, falling within 5% of the declared value in 76% of samples and within 10% in 95% of samples.

SummaryZn binding by whole bovine and human casein and by purified bovine caseins and whey proteins was investigated by equilibrium dialysis. Bovine αs1 casein had the greatest Zn-binding capacity (˜ 11 atoms Zn/mol). Protein aggregation was observed as Zn concentration was increased and- the protein precipitated at a free Zn concentration of 1·7 mM. Zn binding increased with increasing pH in the range 5·4–7·0 and decreased with increasing ionic strength. Competition between Zn and Ca was observed for binding to αs1-casein indicating common binding sites for these two metals. Bovine β-casein bound up to 8 atoms Zn/ mol and precipitated at a free Zn concentration of ˜ 2·5 mM, while K-casein bound 1–2 atoms Zn/mol. Whole bovine and human casein bound 5–8 atoms Zn/mol and precipitated at a free Zn concentration of ˜ 2·0 mM. Scatchard plots for Zn binding to caseins showed upward convexity, possibly due to Zn-induced association of caseins. Apparent average association constants (K¯app) for all caseins were similar (log K¯app 3·0–3·2). Enzymic dephosphorylation of αs1- or whole bovine casein markedly reduced, but did not eliminate, Zn binding. Thus, phosphoserine residues appeared to be the primary Zn-binding sites in caseins. With the exception of bovine serum albumin. which bound over 8 atoms Zn/mol, the bovine whey proteins, β-lactoglobulin, α-lactalbumin and lactotransferrin, had little capacity for Zn binding.

AbstractThe aim of this study was to determine milk quality indices as well as the milk protein composition in Romanian Holstein cattle raised under the conditions of experimental farm of INCDBNA-IBNA. The study was carried out on 22 milk samples. The types of different milk proteins were identified by SDS-PAGE technique. Sampling day and milk chemical composition were performed during the milking period of studied cattle. The quality indices were breed-specific for protein (3.38%) and higher for fat (4.39%).Milk proteins analysis of Romanian Holstein cattle separated by SDS-PAGE electrophoresis showed the presence of four major caseins (αs1-, αs2-, β- and k-casein) and two whey proteins (β-lactoglobulin, α-lactalbumin). The caseins accounted 77.28% of the total milk proteins, while the major proteins (β-lactoglobulin, α-lactalbumin) from the whey represented 22.72% of the total proteins. αs1-casein + αs2-casein had a higher expression (36.01%) followed by β-casein (31.45%), β-lactoglobulin (18.16%), k-casein (9.82%) and α-lactalbumin (4.56%). The most of milk samples was characterized by a medium expression level of both caseins and whey proteins

Studies have shown that timing of protein intake, leucine content, and speed of digestion significantly affect postprandial protein utilization. Our aim was to determine if one can spare lean body mass during energy restriction by varying the quality and the timing of protein intake. Obese volunteers followed a 6-wk restricted energy diet. Four groups were compared: casein pulse, casein spread, milk-soluble protein (MSP, = whey) pulse, and MSP spread ( n = 10–11 per group). In casein groups, caseins were the only protein source; it was MSP in MSP groups. Proteins were distributed in four meals per day in the proportion 8:80:4:8% in the pulse groups; it was 25:25:25:25% in the spread groups. We measured weight, body composition, nitrogen balance, 3-methylhistidine excretion, perception of hunger, plasma parameters, adipose tissue metabolism, and whole body protein metabolism. Volunteers lost 7.5 ± 0.4 kg of weight, 5.1 ± 0.2 kg of fat, and 2.2 ± 0.2 kg of lean mass, with no difference between groups. In adipose tissue, cell size and mRNA expression of various genes were reduced with no difference between groups. Hunger perception was also never different between groups. In the last week, due to a higher inhibition of protein degradation and despite a lower stimulation of protein synthesis, postprandial balance between whole body protein synthesis and degradation was better with caseins than with MSP. It seems likely that the positive effect of caseins on protein balance occurred only at the end of the experiment.

The effects of addition of EDTA on the dissociation of caseins and foaming properties of milks (100 g solids/l) reconstituted from skim milk powders given a low-heat (72°C for 30 s) or high-heat (85°C for 30 min) treatment during powder manufacture were determined. The EDTA-induced dissociation of caseins was independent of heat treatment but in high-heat milk was accompanied by release of denatured whey proteins. EDTA changed the proportions of individual caseins in the supernatant. EDTA addition improved both foam overrun and foam stability of low- and high-heat milks. The increase in serum protein on addition of EDTA contributed to the improvement in foaming properties of milks by increasing the availability of the proteins for formation of the air–water interface.

Les émulsions laitières sont des systèmes thermodynamiquement instables qui doivent résister aux contraintes technologiques (chauffage, congélation) appliquées lors de leur fabrication ou usage. Les émulsions riches en protéines de lactosérum sont particulièrement sensibles et l’emploi d’additifs alimentaires est un moyen de ralentir leur déstabilisation. Dans l’objectif d’offrir des produits 100 % lait aux consommateurs, concevoir des émulsions, riches en protéines de lactosérum, sans additifs alimentaires et stables aux traitements technologiques, constitue un réel challenge. La stratégie employée dans ce projet de thèse a été de combiner les propriétés des agrégats de protéines de lactosérum et des caséines pour stabiliser des émulsions aux cours des traitements technologiques sur une large gamme de concentration.Des émulsions ont été préparées avec des agrégats de protéines de lactosérum de structure différente et avec différents ratios agrégats/caséines. Quelle que soit leur structure, la présence d’agrégats à la surface des globules gras déstabilise l’émulsion (gélification /séparation de phase) alors que dans la phase dispersante ceux-ci sont stables aux traitements technologiques. A l’inverse, les émulsions dont la surface des globules gras est recouverte de caséines sont très stables aux traitements technologiques. Ainsi, il est possible de moduler la stabilité des émulsions riches en protéines de lactosérum aux cours des traitements technologiques en exploitant les propriétés des agrégats et des caséines et en contrôlant leur répartition entre la surface des glo
Dairy emulsions are thermodynamically unstable systems, which have to be resistant to the technological treatments (heating, freezing/thawing) applied during their manufacture or use. Whey protein-rich emulsions are particularly sensitive to technological treatments and instabilities are currently tackled by the use of non-dairy additives. With aim to offer products that are more natural to consumers (additive-free), the preparation of whey protein-rich emulsions without additive and stable during technological treatments constitutes a major challenge for dairy companies. The strategy adopted during this thesis was to combine the properties of the whey proteins aggregates and caseins in order to stabilize emulsion during technological treatments in a large range of protein concentrationsEmulsions were prepared with various whey protein aggregates and various whey protein aggregates/caseins ratio. Whatever the whey protein aggregates, their presence at the fat droplet surface destabilize the emulsions (gelation/phase separation) whereas they are stable in the continuous phase of the emulsions during technological treatments. In contrast, emulsions are extremely stable during technological treatments when caseins fully cover the fat droplet surface. The results obtained highlighted the possibility of modulating the stability during technological treatments of whey protein-rich emulsions by combining the properties of the whey protein aggregates and the caseins and by controlling their repartition between the fat droplet surface and the continuous phase of the emulsion

La présente étude visait à identifier, en explorant la fraction protéique des laits de camélidés provenant de plusieurs régions du Kazakhstan, des molécules originales (peptides, protéines) potentiellement responsables des propriétés attribuées au lait de chamelle. Près de 180 échantillons de lait de 2 espèces de camélidés (Camelus bactrianus, C. dromedarius et leurs hybrides) ont été collectés à différents stades de lactation, âge et nombre de vêlages, et soumis à différentes techniques analytiques et approches protéomiques (SDS-PAGE, LC-MS/MS et LC-ESI-MS). Cinquante molécules protéiques correspondant à des variants génétiques, des isoformes issues de modifications post-traductionnelles et d'épissages différentiels, appartenant à 9 familles de protéines (κ-, αs1-, αs2-, β- et γ-CN, WAP, α-LAC, PGRP, CSA / LPO) ont été caractérisées. L’existence de deux isoformes inconnues (i1 et i2) de la caséine αs2 a été observée dans les deux esèces. Ces isoformes sont des variants d'épissage consécutif pour l’un à l’intégration d'une séquence de 27 nucléotides « in frame », codant pour le nonapeptide ENSKKTVDM, dont la présence a été confirmée au niveau génomique, flanquée de motifs canoniques définissant une structure exonique. La seconde isoforme, présente à différents niveaux de phosphorylation compris entre 8P et 12P, comporte un décapeptide supplémentaire (VKAYQIIPNL), révélé par LC-MS/MS, codé par une extension 3 'de l'exon 16. En outre, nous rapportons, pour la première fois à notre connaissance, l’existence d'une isoforme de phosphorylation de la caséine αs2 présentant au moins un résidu S/T phosphorylé n’appartenant pas à la séquence canonique habituelle (S/T-X-A) reconnue par la kinase mammaire, suggérant ainsi l'existence de deux systèmes impliqués dans la phosphorylation des caséines, dans la glande mammaire.S’agissant de la WAP, nous avons identifié chez C. bactrianus un nouveau variant génétique (B), issue d'une transition G => A conduisant à un changement de codon (GTG/ATG) dans la séquence nucléotidique de l’ARNm, qui entraine un changement d’acide aminé en position 12 de la protéine mature (V12M). Un variant résultant de l’usage du site d'épissage canonique, reconnu comme tel chez les autres mammifères exprimant la WAP dans leur lait, a été identifié. La forme majoritaire de la WAP cameline, décrite pour la première fois par Beg et al. (1986) qui présente une insertion de 4 résidus d'acides aminés (56VSSP59) dans le segment peptidique reliant les deux domaines 4-DSC, résulte de l'utilisation d'un site d'épissage cryptique intronique improbable, prolongeant l'exon 3 du gène de 12 nucléotides sur son extrémité 5 '. De plus, nous confirmons que chez les camélidés, l'intron 3 du gène spécifiant la WAP, est un intron rare de type GC-AG, avec un site donneur faible qui s’accompagne d’un effet compensatoire au site consensus de l'exon accepteur.Finalement, en utilisant un protocole optimisé, nous avons isolé les vésicules extracellulaires (VE) dérivés du lait de camélidés présentant les caractéristiques morphologiques, de taille et de contenu en protéines des exosomes. Nous avons identifié un millier de protéines différentes représentant le premier protéome des VE dérivés du lait de chamelle qui semble plus étendu que le protéome du lait de chamelle, incluant notamment les marqueurs associés aux VEs, tels CD63, CD81, HSP70, HSP90, TSG101 et ADAM10. Nous avons également identifié des protéines présentes dans d'autres compartiments du lait. C'est notamment le cas pour les protéines apparentées à Ras, MFG-E8, ou CD9 qui sont également présentes dans les globules gras du lait. Nos résultats suggèrent par ailleurs fortement que les VEs dérivés du lait de chamelle ont des origines cellulaires différentes
The present study aimed to identify, in exploring the protein fraction of camelid milks from several regions of Kazakhstan, original molecules (peptide, proteins) potentially responsible for the properties attributed to camel milk. Nearly 180 milk samples from two camel species (Camelus bactrianus and C. dromedarius, and their hybrids) we collected at different lactation stage, age and calving number, and submitted to different proven analytical techniques and proteomic approaches (SDS-PAGE, LC-MS/MS and LC-ESI-MS). A detailed characterization of 50 protein molecules, relating to genetic variants, isoforms arising from post-translational modifications and alternative splicing events, belonging to 9 protein families (κ-, αs1-, αs2-, β-; and γ-CN, WAP, α-LAC, PGRP, CSA/LPO) was achieved. We reported the occurrence of two unknown isoforms (i1 and i2) of camel αs2-CN arising from alternative splicing events. Using cDNA-sequencing, i1 was characterized as a splicing-in variant of an in-frame 27-nucleotide sequence, of which the presence at the genome level, flanked by canonic motifs defining an exon 13 encoding the nonapeptide ENSKKTVDM, was confirmed. Isoform i2, which appeared to be present at different phosphorylation levels ranging between 8P and 12P, was shown to include an additional decapeptide (VKAYQIIPNL), revealed by LC-MS/MS, encoded by a 3’-extension of exon 16. In addition, we reported, for the first time to our knowledge, the occurrence of a αs2-CN phosphorylation isoform with at least one phosphorylated S/T residue that does not match with the usual canonic sequence (S/T-X-A) recognized by the mammary kinase, suggesting thereby the existence of two kinase systems involved in the phosphorylation of caseins in the mammary gland.As far as camel WAP is concerned, we identified in C. bactrianus a new genetic variant (B), originating from a transition G => A, leading to a codon change (GTG/ATG) in the nucleotide sequence of cDNA, which modifies a single amino acid residue at position 12 of the mature protein (V12M). In addition, we describe the existence of a splicing variant of camel WAP, arising from an alternative usage of the canonical splice site recognized as such in the other mammalian species expressing WAP in their milk. We also report that the WAP isoform predominantly present in camelids milk, first described by Beg et al. (1986) as displaying an additional sequence of 4 amino acid residues (56VSSP59) in the peptide segment connecting the two 4-DSC domains, results from the usage of an unlikely intron cryptic splice site, extending camel exon 3 on its 5’ side by 12-nucleotides. In addition, we confirm that in the camel gene encoding WAP, intron 3 is a GC-AG intron, with a GC donor site showing a compensatory effect in terms of a dramatic increase in consensus at the acceptor exon position.Finally, using an optimized protocol, we isolated camel milk-derived EVs satisfiying the typical requirements for exosomal morphology, size and protein content. We identified a thousand of different proteins representing the first comprehensive proteome of camel milk-derived EVs that appears wider than camel milk proteome, including markers associated with small extracellular vesicles, such as CD63, CD81, HSP70, HSP90, TSG101 and ADAM10. We also identified proteins present in other milk components. This is particularly the case for lactadherin/MFG-E8, Ras-related proteins or CD9 that have been reported to occur in MFG. Our results strongly suggest that milk-derived exosomes have different cellular origin

It is well established that endurance exercise training leads to cardiovascular, skeletal muscle, and metabolic adaptations, with important implications for both athletic performance and health. While many studies have addressed the effects of endurance exercise training on such adaptations, very few have examined the role of post-exercise nutritional supplementation in facilitating or increasing the magnitude of the adaptive response. The beneficial effects of post exercise nutrition, in the form of carbohydrate and protein, following an acute bout of exercise has been the focus of many investigations. The results however remain equivocal due to methodological differences, such as the training status of participants, the treatment groups not being isocaloric, differing CHO contents, different protein sources, exercise modes and protocols, and outcome measurements all being different. The quality of the protein source used in post exercise supplementation may also affect training adaptations. Animal-source of proteins, such as milk and the constituent proteins of milk, casein and whey, are classified as being of high biological availability and quality. The types of proteins that are best for achieving muscle recovery and adaptations after endurance exercise are not defined. The significant aim of this PhD candidature was to determine the role of protein supplementation, when included in the training diet over an extended period, on endurance training adaptations. Along with investigating how different proteins affect the signalling pathways that regulate endurance training adaptations. As such the research presented in this thesis examines 8 weeks of supplementation, with and without an endurance training program, with micellar caseins or caseinates, whey protein isolates or a carbohydrate matched and isocaloric group in animal and human models. The first study demonstrated that after 8 weeks of supplementing with whey protein isolates, this group had lower body fat compared to the carbohydrate group at week 4 (P < 0.05) and week 8 (P < 0.05). The micellar caseins group had lower body fat compared to carbohydrate group only after 8 weeks (P < 0.05). A key finding in the second study was that despite matching all rodents across groups according to exercise performance, the carbohydrate supplemented animals were unable to perform for as long in the time to exhaustion test compared to both whey protein isolates and micellar caseins groups (P < 0.05); 14:19 ± 4 min, 29:81 ± 11 min and 25:51 ± 6 min.. There was no significant difference between protein groups in several measures including; enzyme activity of citrate synthase and β-hydroxyacyl-CoA dehydrogenase (βHAD), mitochondrial respiration or lean mass. The third study examined post-exercise supplementation with calcium caseinates compared to whey protein isolates in trained cyclists in a double-blind manner. Participants were provided all meals and snacks for the duration of the study. Endurance exercise performance, body composition and mitochondrial respiration, along with proteins involved in mitochondrial biogenesis showed no difference between protein groups after 8 weeks of supplementation and endurance training. This research has established that micellar caseins and whey protein isolates may have beneficial effects on body composition and mitochondrial function without exercise, however following exercise training these mitochondrial function differences are diminished. Despite this, animals supplemented with the different proteins and undertook an endurance training protocol for 8 weeks performed significantly better in the time to exhaustion test. Thus, it appears that this improved time to exhaustion is not related to improved mitochondrial function, but by some other, yet to be determined factor.

UHT milk is gaining market share worldwide for being a healthy, safe and convenient food product with a long shelf life at room temperature. However, the UHT treatment (usually 140- 150 °C for 2-10 s) contributing to its long shelf life may induce some changes, which may make it unstable during storage. Considerable levels of sedimentation (up to 1 % dry weight basis) of proteinaceous material at the bottom of the storage container, or formation of a gel (age-gelation), or both, can mark the end of shelf life of UHT milk, and hence affect its market potential and incur financial losses to the UHT dairy processors. Irrespective of a mechanism, gelation or sedimentation appears to be governed and preceded by changes in the extent and nature of interactions among milk proteins leading to their aggregation. Though recent investigations have added significantly to the understanding of the different protein interactions, the exact mechanism involving changes in these molecular interactions leading to sedimentation and gelation, is not clear yet. Moreover, less is known about the role of proteinlipid interactions in the development of a storage instability. In addition, the need of a rapid technique which can detect the shelf life of UHT milk has been emphasised in recent years. This is mainly because applying full-length shelf life tests in a product such as UHT milk would be time- and resource-intensive. Thus, the overall objective of this project was to understand and rapidly predict the storage stability of UHT milk. Accelerated shelf life testing is one such rapid alternative applied to a variety of food products to save time. The industry has not been successful in applying this approach to ultrahigh temperature (UHT) milk because of the chemical and physical changes in the milk proteins that take place during its processing and storage. Thus, the first objective of the study was to investigate the feasibility of applying accelerated shelf life principles to UHT milk samples with different fat levels to elucidate changes in interactions of milk proteins at ambient temperature using electrophoretic analysis (Native- and Sodium dodecyl sulfatepolyacrylamide gel electrophoresis). Samples of UHT skim (SM) and whole milk (WM) were stored at 20, 30, 40, and 50 °C for 28 days. Irrespective of fat content, UHT treatment had a similar effect on the electrophoretic patterns of milk proteins. At the start of testing, proteins were bonded mainly through disulphide and noncovalent interactions. However, storage at and above 30 °C enhanced protein aggregation via covalent interactions. The extent of aggregation appeared to be influenced by fat content, implying aggregation via melted or oxidized fat, or both. Based on the reduction in loss in the absolute quantity of individual proteins, covalent crosslinking in WM was facilitated mainly by products of lipid oxidation. Whereas, Maillard and dehydroalanine products appeared to be the main contributors to protein changes in SM. Protein crosslinking appeared to follow a different pathway at higher temperatures (≥40 °C), making it difficult to extrapolate these changes to lower temperatures. The changes identified under the accelerated shelf life conditions using electrophoretic analysis assisted in evaluating the potential of using another rapid technique, Fourier transform infrared spectroscopy (FTIR) in detecting changes in structure and interactions of milk proteins (the second objective). The feasibility of using FTIR to detect changes in conformational rearrangements, protein-protein and protein-lipid interactions was studied with accelerated shelf life protocols. WM and SM were stored at 20, 30, 40 and 50 °C for 28 days. The changes in FTIR spectra were observed concomitant with increased sedimentation in SM (by 50 %) and WM (by 20 %) at higher temperatures (40 °C) after 14 days of the storage period. Milk samples stored at 40 and 50 °C showed marked changes in the bands corresponding to the conformations of milk lipids and formation of intermolecular β-sheets, indicating protein-lipid interactions and aggregation. Dried sediment contained fat confirming protein-lipid participation in the sedimentation. FTIR was also able to detect changes that led to increased sedimentation in SM at temperatures lower than 40 °C, but only after 28 days. However, to establish appropriateness of accelerated shelf life testing and FTIR as a tool for prediction of stability of UHT milk, the observed correlation between spectral changes and sediment formation at accelerated temperatures has to align with that at normal storage temperature (third objective of the study). SM and WM were stored at 20 °C for 9 months to investigate the feasibility of using FTIR to predict sedimentation in UHT milk. Identified spectral marker variables corresponding to changes in the structure and interactions of lipids, proteins and carbohydrates successfully predicted sedimentation in SM (R2 -0.92) and WM (R2 - 0.60). Low predictability in WM may be due to the influence of fat. These markers were similar to those observed during accelerated shelf life testing, hence implying that the accelerated shelf life testing could be used in UHT milk. Among several changes in milk protein interactions during its heating and storage, conformational changes specific to an interaction remain largely unknown. Hence, the fourth objective of the project evaluated the possibility of fingerprinting two selected changes, i.e., deamidation and dephosphorylation, using FTIR. Enzymatic deamidation and dephosphorylation were carried out prior to heat treatment. Principal component analysis revealed that the heat treatment induced different changes in the secondary structure of control, deamidated and dephosphorylated milk samples. In contrast to a significant (P<0.05) decrease in β-sheet (1624 cm-1) and a rise in β-turns (1674 cm-1) in heated control samples, both deamidation and dephosphorylation of SM before heat treatment created more ordered secondary structure (significant (P<0.05) increase in α-helix (1650-52 cm-1) and β-sheet at the expense of 310-helix (1661 cm-1), random (1645-46 cm-1) and β-turn (1674 cm-1). The only difference between heated deamidated and dephosphorylated samples was decrease in large loops (1656 cm-1) in the latter opposed to the increase in the former. The project therefore established that the accelerated shelf life testing in combination with FTIR spectroscopy has a potential as a rapid tool to forecast sedimentation and other instabilities in UHT milk, and hence the shelf life of UHT milk. Further, a complete understanding of the conformational changes affecting the storage stability of UHT milk could also be attained by studying the structural changes specific to different known interactions using FTIR spectroscopy

The main physiological role of casein, the main protein component in the milk, is to be a source of amino acids that are required for the growth of the neonate; therefore, casein is considered a highly nutritious protein. Over time, it has been revealed that casein is a protein whose physiological importance reaches levels far superior to the food field, having a wide array of biological activities including antimicrobial activities, facilitating absorption of nutrients, as well as acting as a growth factor and an immune stimulant. Here we analyze how caseins can exert numerous hematopoietic and immunomodulatory actions, their role in granulopoiesis, monocytopoiesis, and lymphopoiesis from the early stages of postnatal development seemingly throughout life, and we wonder if casein could be useful to fight pathogens resistant to antibiotics, inducing a strong immune response in immunosuppressed patients, or even be a prophylactic strategy to prevent infections.

If gross composition of camel milk is roughly comparable to cow milk, fine composition shows significant differences explaining potential health benefit for regular consumers. The main particularities of camel milk are (1) better atherogenicity index thanks to its higher proportion of mono-unsaturated and polyunsaturated fatty acids compared to other milks, (2) different proportion of caseins than cow milk leading to difficult clotting, (3) lack of β-lactoglobulin, often responsible for cow milk allergy, (4) slightly higher concentration in antibacterial and immunity support proteins with higher bio-activity than in other milk, (5) presence of WAP (whey acidic protein) and PGRP (peptidoglycan-recognition protein) not available in cow milk, (6) probable efficient insulin for supporting better glycemia regulation, (7) better metabolization of lactose leading to lower intolerance in consumers, (8) richness in sodium and iron compared to other milks, and (9) contrasted values of vitamins (less vitamins B, high quantity of vitamins C and D). This chapter explores camel milk composition and nutritional value.

The original objectives of this research project were to: (1) develop immunoassays, photometric sensors, and electrochemical sensors for real-time measurement of progesterone and estradiol in milk, (2) develop biosensors for measurement of caseins in milk, and (3) integrate and adapt these sensor technologies to create an automated electronic sensing system for operation in dairy parlors during milking. The overall direction of research was not changed, although the work was expanded to include other milk components such as urea and lactose. A second generation biosensor for on-line measurement of bovine progesterone was designed and tested. Anti-progesterone antibody was coated on small disks of nitrocellulose membrane, which were inserted in the reaction chamber prior to testing, and a real-time assay was developed. The biosensor was designed using micropumps and valves under computer control, and assayed fluid volumes on the order of 1 ml. An automated sampler was designed to draw a test volume of milk from the long milk tube using a 4-way pinch valve. The system could execute a measurement cycle in about 10 min. Progesterone could be measured at concentrations low enough to distinguish luteal-phase from follicular-phase cows. The potential of the sensor to detect actual ovulatory events was compared with standard methods of estrus detection, including human observation and an activity monitor. The biosensor correctly identified all ovulatory events during its testperiod, but the variability at low progesterone concentrations triggered some false positives. Direct on-line measurement and intelligent interpretation of reproductive hormone profiles offers the potential for substantial improvement in reproductive management. A simple potentiometric method for measurement of milk protein was developed and tested. The method was based on the fact that proteins bind iodine. When proteins are added to a solution of the redox couple iodine/iodide (I-I2), the concentration of free iodine is changed and, as a consequence, the potential between two electrodes immersed in the solution is changed. The method worked well with analytical casein solutions and accurately measured concentrations of analytical caseins added to fresh milk. When tested with actual milk samples, the correlation between the sensor readings and the reference lab results (of both total proteins and casein content) was inferior to that of analytical casein. A number of different technologies were explored for the analysis of milk urea, and a manometric technique was selected for the final design. In the new sensor, urea in the sample was hydrolyzed to ammonium and carbonate by the enzyme urease, and subsequent shaking of the sample with citric acid in a sealed cell allowed urea to be estimated as a change in partial pressure of carbon dioxide. The pressure change in the cell was measured with a miniature piezoresistive pressure sensor, and effects of background dissolved gases and vapor pressures were corrected for by repeating the measurement of pressure developed in the sample without the addition of urease. Results were accurate in the physiological range of milk, the assay was faster than the typical milking period, and no toxic reagents were required. A sampling device was designed and built to passively draw milk from the long milk tube in the parlor. An electrochemical sensor for lactose was developed starting with a three-cascaded-enzyme sensor, evolving into two enzymes and CO2[Fe (CN)6] as a mediator, and then into a microflow injection system using poly-osmium modified screen-printed electrodes. The sensor was designed to serve multiple milking positions, using a manifold valve, a sampling valve, and two pumps. Disposable screen-printed electrodes with enzymatic membranes were used. The sensor was optimized for electrode coating components, flow rate, pH, and sample size, and the results correlated well (r2= 0.967) with known lactose concentrations.