Major proteins in goat milk: an updated overview on genetic variability

Selvaggi, Maria; Laudadio, Vito; Dario, Cataldo; Tufarelli, Vincenzo

doi:10.1007/s11033-013-2949-9

Cited by 109 publications

(76 citation statements)

References 149 publications

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“…The casein genes are arranged in a 250 kb cluster on chromosome 6 in both cattle and goats (Ferretti et al, 1990;Threadgill & Womack, 1990), with the four genes organized in the order of alpha (α) s1 -casein, beta (β)-casein, alpha (α) s2 -casein, and kappa (κ)-casein (Caroli et al, 2006;Selvaggi et al, 2014). Among caseins, α s2 -casein accounts for approximately 20% of the total casein fraction in milk, compared with the 6% contribution of α s1 -casein (Selvaggi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…The demand for goat milk and goat milk products has increased rapidly in the last decade because of the belief that goat milk possesses unique biologically active, therapeutic and healthpromoting properties (Liang & Devendra, 2014). Goat milk is also more digestible than cow milk, which makes it more suitable for infants, small children, and adults that suffer from milk allergies and gastro-intestinal problems (Silanikove et al, 2010;Amigo & Fontecha, 2011;El-Agamy, 2011;Selvaggi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Genetic polymorphism of CSN1S2 in South African dairy goat populations

Grobler¹,

Visser²,

Chessa³

et al. 2017

SA J. An. Sci.

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Alpha-s 2 casein has a significant influence on protein content in goat milk, and the technological properties important for cheese processing. Specific alleles (A, B, C, E and F) of the alpha (α) s2 -casein gene (CSN1S2) result in higher protein, casein and fat content, and improved coagulation properties, which are useful for improved cheese making. The aim of this study was to investigate the polymorphism and genetic variation of CSN1S2 in South African dairy goats, using DNA sequencing technology. Sixty dairy goats (20 Saanes, 20 British Alpine, and 20 Toggenburg) and 20 meat-type goats were sequenced with four primers to distinguish among the seven known alleles for α s2 -casein. A total of four alleles (A, B, C and F) for CSN1S2 were observed among the dairy-and meat-type populations with ten genotypes across the populations. The A allele and the AA genotype were the most frequent across the populations, with the favourable AC genotype being the most frequent (0.300) in the Saanen population. Two unique genotypes were detected in the Toggenburg (BB and BF) and one in the meat-type goats (CF). The results indicate moderate genetic variation for α s2 -casein in the South African goat populations (42.3-63.6%). Low positive F ST values suggest limited inbreeding. This study confirmed the presence of favourable alleles in the South African goat populations, indicating room for genetic improvement using directional selection for favourable genotypes.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Genetic polymorphism of CSN1S2 in South African dairy goat populations

Grobler¹,

Visser²,

Chessa³

et al. 2017

SA J. An. Sci.

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show abstract

“…Milk and dairy products are important components of the Mediterranean diet (Selvaggi et al 2014), and it is proposed that they be consumed daily (Kastorini et al 2010). Additionally, dairy products (i.e., yogurt and cheese) have been shown more beneficially effective against atherogenesis and CVDs than milk (Tsorotioti et al 2014).…”

Section: Introductionmentioning

confidence: 99%

“…There is also an increasing need to consume goat milk, as a growing part of the population suffer from intolerance and allergy to other types of milk, such as cow milk (Selvaggi et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the in vitro anti-atherogenic activities of goat milk and goat dairy products

Poutzalis

Anastasiadou

Nasopoulou

et al. 2015

Dairy Sci. & Technol.

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Given that goat milk and dairy products should be consumed daily according to suggestions based on Mediterranean diet, the current study evaluates the antiatherogenic properties of goat milk and goat dairy products (yogurt and white cheese). Total lipids (TLs) of all three samples were extracted by the method of Bligh and Dyer and further separated into total polar lipids (TPLs) and total neutral lipids (TNLs) by counter current distribution. The fatty acid profiles of TPL and TNL of all three samples were determined by gas chromatography analysis. TL and TPL were tested to determine whether they induce platelet aggregation or inhibit platelet aggregation induced by the platelet-activating factor (PAF). The most active lipids were found in goat white cheese (i.e., since they showed lower IC 50 values in both TL and TPL samples than corresponding fractions of goat milk and goat yogurt), so the TPL of goat white cheese were further separated by preparative thin-layer chromatography (TLC). The obtained polar lipid fractions after TLC separation were also tested for their biological activity. All the samples' lipids, and especially the polar ones, were found to exhibit strong anti-atherogenic activities. This fact highlights the nutritional value of goat dairy products in terms of cardioprotection, as PAF is a crucial inflammatory mediator that is implicated in the mechanism of atherogenesis.

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“…The use of goat milk as a hypo-allergenic infant food or milk substitute in infants allergic to cow milk has been reported in much anecdotal literature [4,5]. In addition, some recent comparative human allergy and growth studies have been revealed that hypoallergenicity and growth rate of children were better in goat milk than those in cow milk [6,7].…”

Section: Introductionmentioning

confidence: 99%

Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

Park¹,

Jeanjulien²,

Siddique³

2017

J Adv Dairy Res

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The combination of tastes and aromas associated with caprine milk lead to a range of unique flavors and sensory properties that are critical to overall quality of caprine milk and its processed products. Goat milk production has risen dramatically in the past two decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world, no single factor can universally describe or identify sensory characteristics of a wide variety of goat cheeses produced and consumed around the world. Rather, there are many factors that influence the flavor and sensory qualities of goat milk cheeses. The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates. Caprine milk reportedly has more fat, protein and ash, and less lactose than cow milk. The types of pasture fed to an animal not only affect the taste of cheese but the color of the products. Because of the amount of carotene present in large amounts in green forage and its contribution to the yellow color in cheese, cheeses made with spring milk are likely to be more yellowish color than those made with winter milk. Lipolysis of fat causes rancid flavor defect in milk, cheese, and other dairy products, while proteolysis provides a major impact on flavor, aroma, and textural characteristics of most cheese varieties. Much more research needs to be done on the sensory quality of goat milk cheese to show the factors directly causing sensory properties of different varieties of goat milk cheeses. Understanding the complexity of flavors embodied by goat milk and goat milk products further aids in the production of quality products that enhance the consumer acceptability of caprine milk cheese products. This paper explores the current up-to-date reports on various factors associated with sensory qualities of caprine milk cheese products.

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Major proteins in goat milk: an updated overview on genetic variability

Cited by 109 publications

References 149 publications

Genetic polymorphism of CSN1S2 in South African dairy goat populations

Genetic polymorphism of CSN1S2 in South African dairy goat populations

Evaluation of the in vitro anti-atherogenic activities of goat milk and goat dairy products

Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

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