-
Soft Matter Feb 2024In this study, we conducted a comprehensive computational investigation of the interaction between α-lactalbumin, a small globular protein, and strong anionic...
In this study, we conducted a comprehensive computational investigation of the interaction between α-lactalbumin, a small globular protein, and strong anionic oligoelectrolyte chains with a polymerization degree from 2 to 9. Both the protein and oligoelectrolyte chains are represented using coarse-grained models, and their properties were calculated by the Monte Carlo method under constant pH conditions. We were able to estimate the effects of this interaction on the electrostatic potential around the protein. At acidic pH, the protein had a net positive charge; therefore, the electrostatic potential around it was also positive. To neutralize or reverse this electrostatic potential, oligoelectrolyte chains with a minimum size of six monomers were necessary. Simultaneously, low salt concentrations were required as elevated salt levels led to a significant attenuation of the electrostatic interactions and the corresponding electrostatic potential.
Topics: Lactalbumin; Static Electricity; Sodium Chloride; Hydrogen-Ion Concentration
PubMed: 38348915
DOI: 10.1039/d3sm01414b -
Journal of Biomolecular Structure &... Feb 2024The main purpose of this research was to evaluate the role of α-lactalbumin (α-LA), β-lactoglobulin (β-LG), and β-Caseins (β-CN) in the binding interaction between...
The main purpose of this research was to evaluate the role of α-lactalbumin (α-LA), β-lactoglobulin (β-LG), and β-Caseins (β-CN) in the binding interaction between Nano Resveratrol (Nano Res), as binary and ternary systems. This investigation was fulfilled through the application of multi-spectroscopic, transmission electron microscopy (TEM), field emission scanning electron microscope (FE-SEM), conductometry, isothermal titration calorimetry (ITC), and molecular dynamics (MD) simulation techniques. Fluorescence spectroscopy observations illustrated the effectiveness of Nano Res throughout the quenching of α-LA, (α-LA-β-LG), and (α-LA-β-CN) complexes, confirming the occurrence of interaction through the combination of static and dynamic mechanisms. An enhancement in the temperature of all three complexes caused a decrease in their K and K values, which indicates the static and dynamic behavior of their interactions. The obtained thermodynamic parameters proved the dominance of electrostatic interaction as the binding force of both binary and ternary systems. The observed properties of Tyr or Trp residues in proteins through the data of synchronous spectroscopy at Δλ = 15 and 60 nm, respectively, demonstrated the closer positioning of (α-LA-β-CN) complex to the proximity of Trp residues when compared to the two other cases. According to the resonance light scattering (RLS) measurements, the detection of a much greater RLS intensity in (α-LA-β-CN) Nano Res complex suggested the production of a larger complex. Furthermore, the conductometry outcomes displayed an increase in molar conductivity and therefore approved the occurrence of interaction between Nano Res and proteins in both binary and ternary systems. The spherical shape of Nano Res was confirmed through the results of FE-SEM and TEM analyses. The conformational changes of proteins throughout the binding of Nano Res was evaluated by circular dichroism (CD) technique, while molecular docking and MD simulations affirmed the binding of Nano Res to α-LA, (α-LA-β-LG), and (α-LA-β-CN) complexes as binary and ternary systems. These study data confirm the results of assessments. The occurrence of changes in the secondary structure of β-galactosidase was implied through the increased enzyme catalytic activity induced by the interaction of different lactose concentrations.Communicated by Ramaswamy H. Sarma.
PubMed: 38345131
DOI: 10.1080/07391102.2024.2316774 -
Foods (Basel, Switzerland) Feb 2024The objective of this work was to study the influence of three dietary fibre fractions (pectin, gum arabic and cellulose) and three protein fractions (casein,...
The objective of this work was to study the influence of three dietary fibre fractions (pectin, gum arabic and cellulose) and three protein fractions (casein, lactalbumin and soy) on the trace element bioaccessibility (Fe, Mn, Ni, Se and Zn) of turnip tops ( subsp. ) growing under Mediterranean conditions. Then, it aimed to promote the use of this vegetable not only for direct fresh consumption but also as a main ingredient in the development of food mixtures. The results showed that soluble fibre fractions, such as pectin and gum arabic, can enhance the bioaccessibility of trace elements, such as Fe, Mn, Se and Zn. This effect was not proved for cellulose (an insoluble fibre fraction), in which, at best, no bioaccessibility effect was observed. Regarding the protein fractions, with the exception of Se, caseins and lactalbumin had a neutral effect on improving the trace element bioaccessibility. This did not hold true for soy protein, in which a considerable improvement in the bioaccessibility of Fe, Mn, Se and Zn was determined.
PubMed: 38338598
DOI: 10.3390/foods13030462 -
International Journal of Biological... Jan 2024In order to meet the market demand and avoid the increase of operation amount and cleaning cost in the process of ultrafiltration, it is particularly important to find...
In order to meet the market demand and avoid the increase of operation amount and cleaning cost in the process of ultrafiltration, it is particularly important to find more practical and efficient methods to control and improve membrane fouling. In this study, the ions in the ultrafiltration process were regulated to affect membrane surface proteins composition (lactoferrin, α-lactalbumin, β-lactoglobulin A and β-lactoglobulin B) and delay membrane fouling. It was found that Na (21 mmol/L), Zn (0.25 mmol/L) and K (44 mmol/L) was added at 4 min, 8 min and 12 min, respectively during ultrafiltration process. The continuous regulation slowed down the decline rate of membrane flux and reduced the content of α-lactalbumin, β-lactoglobulin A and β-lactoglobulin B on the membrane surface analyzed by HPLC. This could reduce the irreversible membrane fouling of proteins cake resistance. Furthermore, the ions concentration was also investigated after filtration. The concentration of K was increased significantly and other ions concentration was not significantly changed after continuous regulation such Na, Mg, Zn and Ca compared to control. Therefore, dynamic ionic regulation of whey protein ultrafiltration process is a simple and effective method, which provides technical theoretical basis for optimizing and improving membrane technology.
Topics: Ultrafiltration; Whey Proteins; Lactalbumin; Chromatography, High Pressure Liquid; Lactoglobulins; Membrane Proteins; Transcription Factors; Ions; Membranes, Artificial; Water Purification
PubMed: 38287593
DOI: 10.1016/j.ijbiomac.2023.127751 -
Comprehensive Reviews in Food Science... Jan 2024Whey protein derived bioactives, including α-lactalbumin, ß-lactoglobulin, bovine serum albumin, lactoferrin, transferrin, and proteose-peptones, have exhibited wide... (Review)
Review
Whey protein derived bioactives, including α-lactalbumin, ß-lactoglobulin, bovine serum albumin, lactoferrin, transferrin, and proteose-peptones, have exhibited wide ranges of functional, biological and therapeutic properties varying from anticancer, antihypertensive, and antimicrobial effects. In addition, their functional properties involve gelling, emulsifying, and foaming abilities. For these reasons, this review article is framed to understand the relationship existed in between those compound levels and structures with their main functional, biological, and therapeutic properties exhibited either in vitro or in vivo. The impacts of hydrolysis mechanism and separation techniques in enhancing those properties are likewise discussed. Furthermore, special emphasize is given to multifunctional effects of whey derived bioactives and their future trends in ameliorating further food, pharmaceutical, and nutraceutical products. The underlying mechanism effects of those properties are still remained unclear in terms of activity levels, efficacy, and targeted effectiveness. For these reasons, some important models linking to functional properties, thermal properties and cell circumstances are established. Moreover, the coexistence of radical trapping groups, chelating groups, sulfhydryl groups, inhibitory groups, and peptide bonds seemed to be the key elements in triggering those functions and properties. Practical Application: Whey proteins are the byproducts of cheese processing and usually the exploitation of these food waste products has increasingly getting acceptance in many countries, especially European countries. Whey proteins share comparable nutritive values to milk products, particularly on their richness on important proteins that can serve immune protection, structural, and energetic roles. The nutritive profile of whey proteins shows diverse type of bioactive molecules like α-lactalbumin, ß-lactoglobulin, lactoferrin, transferrin, immunoglobulin, and proteose peptones with wide biological importance to the living system, such as in maintaining immunological, neuronal, and signaling roles. The diversification of proteins of whey products prompted scientists to exploit the real mechanisms behind of their biological and therapeutic effects, especially in declining the risk of cancer, tumor, and further complications like diabetes type 2 and hypertension risk effects. For these reasons, profiling these types of proteins using different proteomic and peptidomic approaches helps in determining their biological and therapeutic targets along with their release into gastrointestinal tract conditions and their bioavailabilities into portal circulation, tissue, and organs. The wide applicability of those protein fractions and their derivative bioactive products showed significant impacts in the field of emulsion and double emulsion stabilization by playing roles as emulsifying, surfactant, stabilizing, and foaming agents. Their amphoteric properties helped them to act as excellent encapsulating agents, particularly as vehicle for delivering important vitamins and bioactive compounds. The presence of ferric elements increased their transportation to several metal-ions in the same time increased their scavenging effects to metal-transition and peroxidation of lipids. Their richness with almost essential and nonessential amino acids makes them as selective microbial starters, in addition their richness in sulfhydryl amino acids allowed them to act a cross-linker in conjugating further biomolecules. For instance, conjugating gold-nanoparticles and fluorescent materials in targeting diseases like cancer and tumors in vivo is considered the cutting-edges strategies for these versatile molecules due to their active diffusion across-cell membrane and the presence of specific transporters to these therapeutic molecules.
Topics: Humans; Whey Proteins; Lactalbumin; Milk Proteins; Peptidomimetics; Lactoferrin; Peptones; Hydrolysis; Emulsions; Proteomics; Refuse Disposal; Lactoglobulins; Amino Acids; Neoplasms
PubMed: 38284584
DOI: 10.1111/1541-4337.13288 -
Current Research in Food Science 2024Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced...
Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p > 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G') of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G' of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G' of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture.
PubMed: 38283161
DOI: 10.1016/j.crfs.2023.100674 -
Frontiers in Nutrition 2023This work presents proteins, amino acids profiles and antioxidant and properties of camel and cow milk fractions produced using an integrated coagulation-centrifugation...
INTRODUCTION
This work presents proteins, amino acids profiles and antioxidant and properties of camel and cow milk fractions produced using an integrated coagulation-centrifugation process.
METHODS
Antioxidant activity using DPPH radical scavenging assay; and antidiabetic activity antidiabetic activity using α-amylase inhibitory activity were assessed on defatted milk fractions and their extracts using water/ethanol or HCl/ethanol solvents. Protein profiles and amino acids composition were analyzed by high-performance liquid chromatography.
RESULTS AND DISCUSSIONS
The predominant protein found in cow and camel milk was β-casein in sodium caseinate, β-lactoglobulin was found in the whey of cow milk, whereas α-lactalbumin was detected in the whey fractions of camel. The primary amino acids (comprising 1% to 5.2%) in skim milk and sweet whey milk were leucine, proline, and lysine. However, acid whey, casein fractions (sodium caseinate, and β-casein) from both camel and cow milk exhibited elevated concentrations of histidine, leucine, lysine and proline (1.12 - 6.62%). Camel milk and its different protein fractions showed an interesting α-amylase inhibitory activity varying, according to different milk fractions and extraction methods, from 19.10 ± 1.40 to 97.40 ± 1.50%. Whatever the used method, the whey fractions from camel milk, both acid and sweet, displayed ed the highest antioxidant activity. Principal components analysis showed a positive correlation between the total phenols content, antioxidant (DPPH assay) and antidiabetic (α amylase inhibition test) activities within the milk fractions. Sweet and acid cow milk fractions seem to be the most promising for deeper exploration of biological activities and are promising milk derivatives for specific nutritional diet and/or functional food formulation.
PubMed: 38274210
DOI: 10.3389/fnut.2023.1295878 -
Foods (Basel, Switzerland) Nov 2023Plant proteases, including actinidin, papain and bromelain, have been widely used in the food industry but with limited application in dairy systems. This research aimed...
Plant proteases, including actinidin, papain and bromelain, have been widely used in the food industry but with limited application in dairy systems. This research aimed to establish and compare operational parameters (kinetics, temperature, enzyme type, time and thermodynamics) relevant to the applications of these enzymes in the hydrolysis of whey protein isolates (WPI), whey protein concentrates (WPC) or milk protein concentrates (MPC). The degree of hydrolysis (DH) increased with the rise in temperature, and the maximum DH was achieved at 60 °C for all three dairy systems. The addition of papain resulted in a greater %DH of whey proteins in comparison to bromelain. The cleavage of proteins was clearly time-dependent ( < 0.05), while the pH did not change significantly ( > 0.05) during this time. PAGE analysis revealed that all three enzymes mainly acted on α-lactalbumin and α-casein in WPI and MPC, respectively. Kinetic parameters from the Lineweaver-Burk plot at 60 °C using WPC and MPC as a substrate varied widely, establishing that WPC hydrolysis was characterised by a lower KM, higher kcat, kcat/KM and Vmax compared to MPC in the case of all three enzymes. The difference in kcat/KM values amongst all enzymes (actinidin > papain > bromelain) indicated the difference in the strength of substrate binding sites. The thermodynamic parameters of these enzymes with MPC and WPC were also determined at a temperature range of 15-60 °C, and the results indicate the potential application of papain and actinidin in the dairy industry.
PubMed: 38231667
DOI: 10.3390/foods12234248 -
Journal of Animal Breeding and Genetics... Jul 2024In the past, there have been reports of genetic parameters for milk proteins in various dairy cattle populations. The high variability among genetic parameter estimates... (Meta-Analysis)
Meta-Analysis
In the past, there have been reports of genetic parameters for milk proteins in various dairy cattle populations. The high variability among genetic parameter estimates has been caused by this. This study aimed to use a random-effects meta-analysis model to compile published estimates of genetic parameter for major milk proteins of α-lactalbumin, β-lactoglobulin, sum of whey proteins, casein, α-casein, α-casein, β-casein, and κ-casein in dairy cows. The study used a total of 140 heritability and 256 genetic correlation estimates from 23 papers published between 2004 and 2022. The estimated range of milk protein heritability is from 0.284 (for α-lactalbumin in milk) to 0.596 (for sum of whey proteins). The genetic correlation estimates between casein and milk yield, milk fat and protein percentages were -0.461, 0.693, and 0.976, respectively (p < 0.05). The genetic correlation estimates between milk proteins expressed as a percentage of milk were significant and varied from 0.177 (between β-lactoglobulin and κ-casein) to 0.892 (between α-casein and α-casein). Moderate-to-high heritability estimates for milk proteins and their low genetic associations with milk yield and composition indicated the possibility for improving milk proteins in a genetic selection plan with negligible correlated effects on production traits in dairy cows.
Topics: Animals; Cattle; Milk Proteins; Female; Genetic Variation; Milk; Lactation; Caseins; Dairying; Lactalbumin
PubMed: 38230949
DOI: 10.1111/jbg.12850 -
Expert Opinion on Drug Metabolism &... 2024This Expert Opinion covers recent updates in the use of Inositol in polycystic ovary syndrome (PCOS) and type II diabetes and gives support to researchers and clinicians. (Review)
Review
INTRODUCTION
This Expert Opinion covers recent updates in the use of Inositol in polycystic ovary syndrome (PCOS) and type II diabetes and gives support to researchers and clinicians.
AREAS COVERED
This article discusses the role of Myo-Inositol (MI) and D-Chiro-Inositol (DCI) in physiological function, the use of MI in PCOS, the risks of using DCI in reproductive conditions, the 40:1 combination of MI/DCI in PCOS. Furthermore, we discuss the issues of insulin resistance and how α-lactalbumin may increase the intestinal bioavailability of MI. The paper then transitions to talk about the use of inositols in diabetes, including type II diabetes, Gestational Diabetes Mellitus (GDM), and double diabetes. Literature searches were performed with the use of PubMed, Google Scholar, and Web of Science between July and October 2023.
EXPERT OPINION
Inositol therapy has grown in the clinical field of PCOS, with it demonstrating an efficacy like that of metformin. The use of α-lactalbumin has further supported the use of MI, as issues with intestinal bioavailability have been largely overcome. In contrast, the effect of inositol treatment on the different PCOS phenotypes remains an outstanding question. The use of inositols in type II diabetes requires further study despite promising analogous data from GDM.
Topics: Pregnancy; Female; Humans; Inositol; Polycystic Ovary Syndrome; Diabetes Mellitus, Type 2; Lactalbumin; Insulin Resistance; Diabetes, Gestational
PubMed: 38226638
DOI: 10.1080/17425255.2024.2306851