Plasmin in milk and dairy products: an update

Bastian, Eric D.; Brown, Rodney J.

doi:10.1016/0958-6946(95)00021-6

Cited by 274 publications

(259 citation statements)

References 89 publications

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“…Also present in band 1 from the 1-dimensional gel was κ-casein, which might have been associated with PG. This is consistent with findings that PL and PG are known to associate with casein micelles, of which κ-casein constitutes the exterior [5]. Cysteine addition might have disrupted any association between κ-casein and PG, allowing PG to participate in disulfide linkages with itself or other proteins.…”

Section: Study 1: Comparison Of Liquid and Non-fat Dry Milksupporting

confidence: 91%

“…While proteolysis often is caused by bacterial proteases, milk of high microbiological quality still can undergo proteolysis due to the indigenous plasmin (PL) enzyme system [5,15,24]. This system consists of plasminogen (PG), the inactive zymogen, which is converted to active PL (EC 3.4.21.7), a serine proteinase, by the action of plasminogen activators (PA), both tissue-type (tPA) and urokinasetype (uPA).…”

Section: Introductionmentioning

confidence: 99%

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Effects of cysteine addition and heat treatment during non-fat dry milk processing on the plasmin enzyme system

Durkee

Hayes

2008

Dairy Sci. Technol.

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-The objective of this study was to measure the effects of cysteine addition and heat treatment on plasmin (PL) activity and plasminogen (PG) activation in reconstituted non-fat dry milk (NFDM). Cysteine was added to a final concentration of 0.16 mg·mL −1 to raw, defatted milk and pasteurized at 72 • C for 15 s (low heat, LH) or 100 • C for 30 s (medium heat, MH) prior to spray drying. Both MH fluid milk and NFDM had no PL activity or PG activation, regardless of cysteine addition. For both LH fluid milk and NFDM, there was a significant decrease in PL activity upon cysteine addition (P < 0.0001 for both), as well as in PG activation (P = 0.0003 for fluid milk, P < 0.0001 for NFDM), likely due to the polymerization of PG or binding of PL and PG with other milk proteins. Upon storage of reconstituted powders at 21 • C and 4 • C, PL activity increased with a complimentary decrease in PG-derived PL activity in LH samples, though these changes slowed in samples with added cysteine. Urea-PAGE showed proteolysis of β-casein consistent with PL activities in LH samples. No PL or PG-derived PL activities or proteolysis were observed in stored MH samples. These results suggest that the addition of cysteine prior to the pasteurization and manufacture of LH-NFDM significantly decreases the potential for proteolysis during storage of reconstituted powder caused by the PL enzyme system. plasmin / plasminogen / cysteine / heat treatment / non-fat dry milk

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Section: Study 1: Comparison Of Liquid and Non-fat Dry Milksupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Effects of cysteine addition and heat treatment during non-fat dry milk processing on the plasmin enzyme system

Durkee

Hayes

2008

Dairy Sci. Technol.

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“…It is well known that certain factors such as mastitis, udder health disease or a high number or stage of lactation increase the plasmin level [4], but these factors were similar for the two breeds. Bastian et al [3] found that casein interferes with plasmin assays that utilise synthetic substrates.…”

Section: Discussionmentioning

confidence: 90%

Chemical composition and coagulation properties of modicana and holstein cows' milk

Chiofalo¹,

Maldonato²,

Martin

et al. 2000

Ann. Zootech.

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-The chemical composition and clotting properties of milk from 45 Modicana (Mo) and Holstein (Ho) cows were assessed over the winter (December and January) and spring periods (March-April). The cows came from 4 farms of the Ragusa region (Italy). Considerable differences in milk yield, milk composition and clotting properties were noted between breeds. During the winter and spring periods, Mo and Ho produced an average 15.4 and 35.8 kg . day -1 of milk, respectively. The Mo milk contained significantly more fat (+5.8 g . kg -1 ), nitrogen (+5.9 g . kg -1 ) and lactose (+1.9 g . kg -1 ). The casein/true protein ratio was also higher in Mo milk (+3.5%) and the plasmin content was 87% lower. The fatty acid composition was the same in both breeds. The pH of the Mo milk was lower (-0.07), coagulation time and curd firming rate were quicker (32 and 53% respectively) and the curd was firmer (+50%). The results obtained during the spring period were very close to those of the winter period. For a same nitrogen content, the Mo milk produced a 16% firmer curd than the Ho milk, probably due to its higher casein/protein ratio and its higher content of casein κ variant B (75 and 28% for Mo and Ho cows respectively). milk / Holstein and Modicana breeds / chemical composition/ clotting propertiesRésumé -Composition chimique et aptitude à la coagulation du lait des races bovines Modicana et Holstein. La production, la composition chimique et l'aptitude à la coagulation du lait de 45 vaches de race Modicana (Mo) et Holstein (Ho) vêlant à partir du mois de septembre ont été contrôlées en hiver (décembre et janvier) et au printemps (mars et avril). Les animaux provenaient de 4 élevages de Ragusa en Italie (Sicile). Des différences considérables ont été observées entre les races pour la production laitière, la composition chimique et l'aptitude à la coagulation du lait. En moyenne, au cours de l'hiver et du printemps, les Mo et Ho ont produit respectivement 15,4 et 35,8 kg . jour -1 de lait. Le lait Mo a été significativement plus riche en matières grasses (+5,8 g . kg -1 ), en matières azotées totales (+5,9 g . kg -1 ) et en lactose (+1,9 g . kg -1 ). Le rapport caséines/proteines, Ann. Zootech. 49 (2000) 497-503 497

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“…In this study, protein composition was also influenced in milk from affected udder quarters in Group 2, for which the udder quarter mean SCC was 285 000 cells/ml. Plasmin and other proteolytic enzymes, such as cathepsin, elastase and collagenase, all contribute to the degradation of caseins in milk (McSweeney et al, 1995;Bastian and Brown, 1996;Le Roux et al, 2003;. Politis et al (1989) find elevated plasmin concentrations in cow composite milk with SCC of 250 000 cells/ml.…”

Section: Forsbä Ck Lindmark-må Nsson André N and Svennersten-sjaunjamentioning

confidence: 99%

Evaluation of quality changes in udder quarter milk from cows with low-to-moderate somatic cell counts

Forsbäck

Lindmark-Månsson²,

Andrén

et al. 2010

Animal

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Much emphasis has been put on evaluating alterations in milk composition caused by clinical and subclinical mastitis. However, little is known about changes in milk composition during subclinical mastitis in individual udder quarters with a low-tomoderate increase in milk somatic cell count (SCC). This information is needed to decide whether milk from individual udder quarters with a moderate-to-high increase in milk SCC should be separated or not. The aim of this study was to determine how milk composition in separate udder quarters is affected when cow composite milk has low or moderately increased SCC levels. Udder quarter and cow composite milk samples were collected from 17 cows on one occasion. Milk yield was registered and samples were analyzed for SCC, fat, total protein, whey proteins, lactose, citric acid, non-protein nitrogen (NPN), lactoferrin, protein profile, free fatty acids (FFAs), lactate dehydrogenase (LDH), proteolysis, sodium and potassium. Bacteriological samples were collected twice from all four quarters of all cows. The cows were divided into three groups depending on their SCC at udder quarter level. The first group comprised healthy cows with four udder quarters with low SCC, , 50 000 cells/ml; composition was equal when opposite rear and front quarters were compared. In the second and the third groups, cows had one udder quarter with 101 000 cells/ml , SCC , 600 000 cells/ml and SCC . 700 000 cells/ml, respectively. The remaining udder quarters of these cows had low SCC (, 100 000 cells/ml). Despite the relatively low average cow composite SCC 5 100 000 cells/ml of Group 2, milk from affected udder quarters exhibited lower casein number, content of lactose and b-casein (b-CN), while the content of whey protein, sodium, LDH and a-lactoalbumin (a-la) were higher compared to healthy opposite quarters. In addition to these changes, milk from affected udder quarters in Group 3 also exhibited lower values of potassium and a s1 -casein (a s1 -CN) and higher values of lactoferrin when compared to milk from opposite healthy quarters. This indicates that even when the SCC in cow composite milk is low, there might exist individual quarters for which milk composition is changed and milk quality impaired.

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Plasmin in milk and dairy products: an update

Cited by 274 publications

References 89 publications

Effects of cysteine addition and heat treatment during non-fat dry milk processing on the plasmin enzyme system

Effects of cysteine addition and heat treatment during non-fat dry milk processing on the plasmin enzyme system

Chemical composition and coagulation properties of modicana and holstein cows' milk

Evaluation of quality changes in udder quarter milk from cows with low-to-moderate somatic cell counts

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