Interaction of Bovine .BETA.-Lactoglobulin and Other Bovine and Human Whey Proteins with Retinol and Fatty Acids.

Puyol, Pilar; Pérez, María Dolores; Ena, J.M.; Calvo, Miguel

doi:10.1271/bbb1961.55.2515

Cited by 56 publications

(40 citation statements)

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“…In addition, the ability of the whey proteins, i.e. α-lactalbumin and β-lactoglobulin, to form water-soluble complexes with retinol was demonstrated in several studies [28,66]. This may contribute to partial loss of vitamin A into the whey during the cheese-making process.…”

Section: Fat-soluble Vitamins and Carotenoidsmentioning

confidence: 99%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

127

110

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-To assess the relationship between conditions of milk production and cheese contents of components of nutritional interest, it is necessary to know to what extent the compositional variability of cheese depends on that of milk. The respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest were therefore studied under real conditions of cheese production considering four different cheese-making technologies. The nutritional characteristics of the original milk were subject to high variations partly due to animal species (cow vs. goat). Apart from the aspects related to the dry matter content of cheese, the cheese compositional variability in fatty acids, β-carotene, xanthophylls and vitamin E depended mainly on the composition of the original milk. For vitamin A, it was partially influenced by both the original milk composition and the cheese-making process. Regarding folates and minerals, as well as total antioxidant capacity, the cheese composition varied mainly with the cheese-making process. In addition, the cheese-making technology had a significant effect on the cheese composition in minerals and folates, but did not influence the other components affected by the cheesemaking process. Consequently, the cheese contents of fat-soluble compounds depend directly on the conditions of milk production. On the contrary, the composition of cheese in water-soluble compounds varies independently of the conditions of milk production. The total antioxidant capacity of pressed cheeses, unlike the original milk, was positively correlated with some fat-soluble antioxidants. It could therefore be influenced by the conditions of milk production. Résumé -Effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel. De façon à étudier la relation entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage, il est nécessaire de savoir dans quelle mesure la variabilité de composition du fromage dépend de celle du lait d'origine. Les effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel ont donc été étudiés en conditions réelles de production du fromage et en considérant quatre technologies fromagères différentes. Les caractéristiques nutritionnelles du lait à l'origine du fromage sont soumises à de grandes variations en partie dues à l'espèce animale (vache vs. chèvre). Mis à part les aspects liés à la teneur en matière sèche du fromage, la variabilité de composition du fromage en acides gras, en β-carotène, en xanthophylles et en vitamine E dépend principalement de la composition du lait d'origine, alors que pour la vitamine A celle-ci est influencée à la fois par la composition du lait d'origine et par la transformation fromagère. Par contre, la composition en folates et en minéraux du fr...

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Section: Fat-soluble Vitamins and Carotenoidsmentioning

confidence: 99%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

127

110

View full text Add to dashboard Cite

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“…Although no clear physiological functions have been defined for BLG, a role in the transport of retinol and fatty acids has been suggested [6,7]. However, the general affinity of BLG with these hydrophobic molecules did not allow ascribing a specific role [7,8]. Although Chianese et al [9] detected differences in BLG content in the milk of Girgentana goat breed using HPLC analysis, no genetic variants affecting the amino acid composition have been characterized in goat [10][11][12][13], whereas a large number of variants have been reported for bovine and ovine BLG protein.…”

Section: Introductionmentioning

confidence: 99%

Polymorphisms of beta-lactoglobulin promoter region in three Sicilian goat breeds

et al. 2011

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Several beta-lactoglobulin (BLG) polymorphisms have been described within the proximal promoter region and coding region of the caprine gene, although no genetic variants affecting the protein amino acid composition and/or expression level have been characterized so far. Binding sites for several transcription factors (TFs) are present in the BLG promoter region. The aims of this work were to sequence the full-length promoter region of three Sicilian goat breeds in order to identify polymorphisms, analyze the identified haplotypes, search for differences between breeds for the presence of polymorphisms in this gene region, search for putative TFs binding sites, and check if polymorphisms lay within the identified TFs binding sites. The promoter region of BLG gene in Sicilian goat breeds showed high level of polymorphism due to the presence of 36 single nucleotide polymorphisms (SNPs). Association between polymorphic sites was computed within the whole sample analyzed and 18 haplotypes were inferred. Binding sites for three milk protein binding factors (MPBFs) and four nuclear factor-I (NF-I) were found within BLG promoter region based on the ovine sequence. The identification of some SNPs within TFs binding sites allowed hypothesizing the loss of TFs. Further studies are in progress to evaluate the effect of these mutations on binding affinity of TFs, the functional interaction of the TFs with the goat BLG promoter, and the relationship of the polymorphisms with BLG gene expression and milk production and composition.

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“…Given that carotenoids and retinol are fat-soluble, they mainly behave like milk fat. However, a small proportion of the retinol and carotenoids is associated with whey proteins (Puyol et al 1991) and/or concentrated in the milk fat globule membrane (Zahar et al 1995). As a result, a certain amount of these micronutrients could be lost to the whey during cheese-making.…”

mentioning

confidence: 99%

Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

Revilla¹,

Lobos-Ortega²,

Quintana³

et al. 2014

Czech J. Food Sci.

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Revilla I., Lobos-Ortega I., Vivar-Quintana A., González-Martín M.I., Hernández-Hierro J.M., González-Pérez C. (2014): Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions. Czech J. Food Sci., 32: 342-347.We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow's, ewe's, and goat's milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A.

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Interaction of Bovine .BETA.-Lactoglobulin and Other Bovine and Human Whey Proteins with Retinol and Fatty Acids.

Cited by 56 publications

References 0 publications

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Polymorphisms of beta-lactoglobulin promoter region in three Sicilian goat breeds

Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

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