Proteomic profiling of camel and cow milk proteins under heat treatment

Felfoul, Imène; Jardin, Julien; Gaucheron, Frédéric; Attia, Hamadi; Ayadi, Mohamed Ali

doi:10.1016/j.foodchem.2016.08.007

Cited by 82 publications

(60 citation statements)

References 22 publications

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“…Research shows that the available amount of lysine, iodine, folate, and vitamins B12, C, B6, and B1 in milk decreases after pasteurization [53]. Heat treatment reduces α-la (α-lactalbumin) and PGRP (peptidoglycan recognition protein) in the case of camel milk [54]. Extreme pH, removal of bound Ca 2+ , addition of denaturant agents, or cleavage of disulfide bridges can denature α-lactalbumin in several ways [55].…”

Section: Pasteurizationmentioning

confidence: 99%

Reconnoitering Milk Constituents of Different Species, Probing and Soliciting Factors to Its Soundness

Aqib¹,

Ijaz²,

Anjum³

et al. 2019

Milk Production, Processing and Marketing

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Milk composition and production varies from species to species, reflecting its diversified benefits on health. Lipids from caprine and ovine milk are anti-obesity and anti-atherogenic while prebiotic in the case of caprine. Higher contents of selenium from caprine and iron from camel milk play a role in immune system and oxygen transport system, respectively, whereas enriched vitamins like riboflavin, folic acid, B6, vitamin A of bovine, and foliate of cattle are effective in the synthesis of hemoglobin, and high niacin content of caprine is anti-cancerous. Camel milk is found to have characteristics of anti-carcinogenic, antidiabetic, and autoimmune therapeutic. Various processing techniques like pasteurization, skim milk powder processing, and ultra-high temperature processing are necessary for safe provision of milk to meet consumers' demand. Change in flavor, loss of micronutrients, biofilm production, and spore-forming bacteria are prominent challenges during processing. Antimicrobial resistance and disease conditions are exaggerating factors of milk deterioration with respect to quality and quantity. Preclinical trials like somatic cell count, California mastitis test, proteomic analysis, Raman spectroscopy-based analysis, and X-ray fluorescence analysis are helpful in avoiding the spread of disease and controlling of economic losses. This chapter focuses differential functions of bioactive of milk, issues arising during processing techniques, and preclinical studies of milk for safer production and consumption of milk.

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Section: Pasteurizationmentioning

confidence: 99%

Reconnoitering Milk Constituents of Different Species, Probing and Soliciting Factors to Its Soundness

Aqib¹,

Ijaz²,

Anjum³

et al. 2019

Milk Production, Processing and Marketing

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show abstract

“…[2] However, some profound and specific differences were found concerning the composition and the hydrophobicity of the caseins and whey proteins. [3] In addition, some researchers have reported that the size distribution of both fat globules and casein micelles was relatively different from that observed for cow milk. [4,5] Actually, milk proteins are surface-active compounds.…”

Section: Introductionmentioning

confidence: 95%

Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder

et al. 2018

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A composite face-centered experimental design was used to investigate the influence of spray drying conditions on the physicochemical characteristics of camel and cow milk powders. Response surface methodology (RSM) was deployed to appraise the effects of these processing parameters (the outlet drying temperature and the milk fat content) on water activity (a w), glass transition temperature (T g), bulk density, and free fat quantity. According to RSM analysis, it was noticed that the a w and the T g were primarily influenced by the outlet drying temperature instead of by milk fat content. Our results highlighted the negative effects of milk fat content and of the outlet drying temperature on the bulk density as well as on the free fat quantity of camel milk powder. Likewise, our findings underlined the negative effect of the outlet drying temperature on the bulk density of cow milk powder. However, the increase of fat content has led to the overexposure of fat at the free surface of the cow milk powder. Our results suggested a marked similarity of the overall thermodynamic behavior of both milks, during drying. Nevertheless, some differences were highlighted regarding the structuring of the particles of camel milk powder.

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“…There are limited studies that have examined the sameusing proteomic approach. Felfoul et al have recently used a semi-quantitative-based one dimensional-gel electrophoresis (1D-GEL) and LC-MS/MS approach, at 80 °C for 1 h to study these changes [20]. …”

Section: Introductionmentioning

confidence: 99%

Proteomic Profiling Comparing the Effects of Different Heat Treatments on Camel (Camelus dromedarius) Milk Whey Proteins

Benabdelkamel

Alanazi

Alzahrani

et al. 2017

IJMS

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Camel milk is consumed in the Middle East because of its high nutritional value. Traditional heating methods and the duration of heating affect the protein content and nutritional quality of the milk. We examined the denaturation of whey proteins in camel milk by assessing the effects of temperature on the whey protein profile at room temperature (RT), moderate heating at 63 °C, and at 98 °C, for 1 h. The qualitative and quantitative variations in the whey proteins before and after heat treatments were determined using quantitative 2D-difference in gel electrophoresis (DIGE)-mass spectrometry. Qualitative gel image analysis revealed a similar spot distribution between samples at RT and those heated at 63 °C, while the spot distribution between RT and samples heated at 98 °C differed. One hundred sixteen protein spots were determined to be significantly different (p < 0.05 and a fold change of ≥1.2) between the non-heated and heated milk samples. Eighty protein spots were decreased in common in both the heat-treated samples and an additional 25 spots were further decreased in the 98 °C sample. The proteins with decreased abundance included serum albumin, lactadherin, fibrinogen β and γ chain, lactotransferrin, active receptor type-2A, arginase-1, glutathione peroxidase-1 and, thiopurine S, etc. Eight protein spots were increased in common to both the samples when compared to RT and included α-lactalbumin, a glycosylation-dependent cell adhesion molecule. Whey proteins present in camel milk were less affected by heating at 63 °C than at 98 °C. This experimental study showed that denaturation increased significantly as the temperature increased from 63 to 98 °C.

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Proteomic profiling of camel and cow milk proteins under heat treatment

Cited by 82 publications

References 22 publications

Reconnoitering Milk Constituents of Different Species, Probing and Soliciting Factors to Its Soundness

Reconnoitering Milk Constituents of Different Species, Probing and Soliciting Factors to Its Soundness

Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder

Proteomic Profiling Comparing the Effects of Different Heat Treatments on Camel (Camelus dromedarius) Milk Whey Proteins

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