Detection of Hen Lysozyme on Proteic Profiles of Grana Padano Cheese through SELDI-TOF MS High-Throughput Technology during the Ripening Process

Dragoni, I.; Balzaretti, C.; Rossini, Silvia; Rossi, Luciana; Dell’Orto, V.; Baldi, Alfonso

doi:10.1007/s12161-010-9146-4

Cited by 15 publications

(16 citation statements)

References 20 publications

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“…Therefore, lysozyme contained in jenny milk was found to be an important inhibitor agent against coliform bacteria, although its addition to ewe milk did not affect the number of Clostridium butyricum spores Cosentino et al 2013b). The lower content of coliforms in treated ewe cheese was in agreement with results from the literature on reduced growth of C. butyricum in Grana Padano (Iaconelli et al 2008;Dragoni et al 2011) and Gouda cheese (Bester and Lombard 1990). Martìnez-Cuesta et al (2010) observed a higher contamination of Clostridium in Manchego control cheese compared with that treated with lysozyme HEW.…”

Section: Jenny Milk As Inhibitor In Cheese Makingsupporting

confidence: 91%

“…95/2/EC (quantum satis in ripened cheese) (Pellegrino and Tirelli 2000;Scharfen et al 2007;Schneider et al 2011). In Italy, the use of lysozyme is quite widespread: this enzyme has been employed in the process of making several cheeses, such as Grana Padano cheese, grated hard cheese mixtures (Iaconelli et al 2008;Panari and Filippi 2009) and semihard goat and ewe cheeses (Dragoni et al 2011;Schneider et al 2011). The content of lysozyme from egg in cheese ranges from 50 to 350 μg/g of cheese, with the maximum of 400 μg/g of cheese depending on the type of cheese and the production process (Pellegrino and Tirelli 2000;Á vila et al 2014).…”

Section: Jenny Milk As Inhibitor In Cheese Makingmentioning

confidence: 99%

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Innovative Use of Jenny Milk from Sustainable Rearing

Cosentino

Paolino

Musto

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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Thanks to its chemical composition and nutrient profile, jenny milk is usually recommended for the needs of newborn, heart and cholesterolemic patients. Nevertheless, the future use of this product is still to be defined. In the present, contributions of two promising ways of milk valorisation were discussed: natural cosmetics and new cheese productions. The results of our studies showed that face creams made with jenny milk allow a better skin hydration and moisturisation compared to conventional cosmetics. Moreover, the addition of small amounts of jenny milk is able to prevent late blowing defects in cow and in ewe cheese making. The provision of these findings to farmers may have important socio-economic and ecological implications.

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Section: Jenny Milk As Inhibitor In Cheese Makingsupporting

confidence: 91%

Section: Jenny Milk As Inhibitor In Cheese Makingmentioning

confidence: 99%

Innovative Use of Jenny Milk from Sustainable Rearing

Cosentino

Paolino

Musto

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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“…Concern about the allergenicity of enzymes such as lysozyme is also an issue since a low but significant percentage of the population is predisposed to egg allergies (Ouahidi et al 2011). Nonetheless within the food and beverage industry lysozyme is employed as a preservative, and there are mixed views about its allergenicity potential at levels used in cheese (Dragoni et al 2011) and wine (Weber et al 2009). Since lysozyme is covalently attached to cellulose in the paradigm of this study it is probable that it would undergo minimal duration of contact with the skin in a hygienic or antimicrobial wipe product.…”

Section: Resultsmentioning

confidence: 99%

Covalent attachment of lysozyme to cotton/cellulose materials: protein verses solid support activation

et al. 2011

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Covalent attachment of enzymes to cellulosic materials like cotton is of interest where either release or loss of enzyme activity over time needs to be avoided. The covalent attachment of an enzyme to a cellulosic substrate requires either activation of a protein side chain or an organic functional group on the cellulosic substrate. Use of a water soluble carbodiimide to create an amide linkage as the covalent attachment between the enzyme and substrate represents an aqueous-based alternative which may be preferred for textile processes. Here we describe an amide bond-mediated lysozyme immobilization applied to cotton where either the carboxylate side chains of the protein or pendant carboxylates in a citrate, cross-linked cotton support are activated as the O-acyl-isourea intermediate, and the reactive amino nucleophiles are derived from amino-silanized cotton and the protein's amino side chains, respectively. A comparison is made of the two activation approaches to covalently link lysozyme to two different cotton fabrics using the water soluble carbodiimide 1-cyclohexyl-3-(2-morpholinoethyl)-carbodiimide-metho-ptoluene sulfonate. A comparison of the resulting enzyme activities of lysozyme on two different cotton supports showed that linking lysozyme to citrate crosslinked cotton gave higher activity than on aminosilanized cotton. The lysozyme-cellulose conjugate formed on the citrate crosslinked nonwoven cotton fabric gave the highest yield and antimicrobial activity.

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“…Lysozyme was found to remain unaltered during ripening (up to 24 months) of a hard-type cheese by using SELDI-TOF/MS (Dragoni et al, 2011). Another method which combines immunocapture purification and MALDI-TOF-MS analysis was also developed for the detection of lysozyme in cheese samples (Schneider Nadine et al, 2010), with a LOD of 5 mg/kg lysozyme in cheese.…”

Section: Detection Of Lysozyme In Dairy Productsmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Detection of Hen Lysozyme on Proteic Profiles of Grana Padano Cheese through SELDI-TOF MS High-Throughput Technology during the Ripening Process

Cited by 15 publications

References 20 publications

Innovative Use of Jenny Milk from Sustainable Rearing

Innovative Use of Jenny Milk from Sustainable Rearing

Covalent attachment of lysozyme to cotton/cellulose materials: protein verses solid support activation

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

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