Revue bibliographique : la fraction protéose-peptones du lait

Pâquet, D.

doi:10.1051/lait:198911

Cited by 26 publications

(13 citation statements)

References 57 publications

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“…In addition, as described in "Materials and methods", CGMP was isolated from a whey protein concentrate by protein precipitation with trichloroacetic acid (TCA). It has previously been demonstrated that by stuch a precipitation with TCA, the components of the proteosepeptone fraction remaining with whey proteins are quantitatively precipitated (Paquet, 1989); consequently, contamination of our CGMP preparation by the CPP P(1-28) was a priori very unlikely. To remove any lingering doubts, we subjected CPP, CGMP, and mixtures of the two caseinopeptide fractions to FPLC.…”

Section: Discussionmentioning

confidence: 99%

Incorporation of Caseinoglycomacropeptide and Caseinophosphopeptide into the Salivary Pellicle Inhibits Adherence of Mutans Streptococci

et al. 1996

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Incorporation of caseinoglycomacropeptide and caseinophosphopeptide into the salivary pellicle inhibits adherence of mutans streptococci Schüpbach, P; Neeser, J R; Golliard, M; Rouvet, M; Guggenheim, B Schüpbach, P; Neeser, J R; Golliard, M; Rouvet, M; Guggenheim, B. Incorporation of caseinoglycomacropeptide and caseinophosphopeptide into the salivary pellicle inhibits adherence of mutans streptococci. J. Dent. Res. 1996, 75(10) Incorporation of caseinoglycomacropeptide and caseinophosphopeptide into the salivary pellicle inhibits adherence of mutans streptococci AbstractThe protective effects of milk and milk products against dental caries have been demonstrated in many animal studies. We have shown that this effect was mediated by micellar casein or caseinopeptide derivatives. A reduction in the Streptococcus sobrinus population in the oral microbiota of animals fed diets supplemented with these milk components was consistently observed. A possible explanation for these findings is that milk components are incorporated into the salivary pellicle, thereby reducing the adherence of S. sobrinus. This hypothesis was tested in vitro by the incubation of bovine enamel discs with unstimulated saliva. The resulting pellicle was washed and incubated with caseinoglycomacropeptide (CGMP) and/or caseinophosphopeptide (CPP) labeled with 17-and 12-nm gold particles. All samples were prepared for electron microscopy by high-pressure freezing followed by freeze-substitution. It was demonstrated by high-resolution scanning electron microscopy with back-scattered electron imaging, as well as by transmission electron microscopy, that both peptides were incorporated into the pellicle in exchange for albumin, confirming previous findings. This protein was identified with a mouse anti-human serum albumin followed by goat anti-mouse IgG labeled with 25-nm gold particles. Incorporation of CGMP and/or CPP into salivary pellicles reduced the adherence of both S. sobrinus and S. mutans significantly. It is suggested that the calcium and phosphate-rich micellar casein or caseinopeptides are incorporated into the pellicle. The resulting ecological shifts, together with the increased remineralization potential of this biofilm, may explain its modified cariogenic potential.

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Section: Discussionmentioning

confidence: 99%

Incorporation of Caseinoglycomacropeptide and Caseinophosphopeptide into the Salivary Pellicle Inhibits Adherence of Mutans Streptococci

et al. 1996

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“…The second group of proteins comprises the hydrophobic fractions of glycoproteins whose main component is called PP3 49 . The first group, the non-hydrophobic fraction, consists of peptides resulting from natural proteolysis of caseins and identified as components PP5, PP8-fast and PP8-slow, highly soluble.…”

Section: Figurementioning

confidence: 99%

Retracted Article: Bigger data open innovation: potential applications of value-added products from milk and sustainable valorization of by-products from the dairy industry

Ortega‐Requena

Rebouillat²

2015

Green Chem.

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Milk is a natural suspension of essential nutrients and it can be exploited not only to be consumed directly as a beverage or transformed into a range of traditional dairy foods, but as a source of ingredients for food product innovation. In addition, by-products from the dairy industry, that used to constitute an economical and environmental problem, are still rich in proteins, lactose and minerals. Therefore, from a green point of view, they can be valorized and are being exploited for multiple food and non-food applications. This publication aims to give an overview of the different applications of milk ingredients and by-products from the dairy industry. Additionally, enzymatic modification and production of bioactive peptides and bioemulsifiers broaden their functionality and applicability. Finally, a critical view of the most promising aspects as well as some features that need further development is presented. The unmet needs, the cross fertilization in between protein domains, the carbon footprint requirements, the environmental necessities, the health and wellness new demand… are dominant factors in the search for an innovation approach outlining the potential that those "apparent" constrains oblige science and technology to account for. The adjacent technology analysis opportunity, that such a review generates, is in essence an open innovation step.

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“…PP fraction was separated from raw bulk milk according to the procedure described by Paquet (1989). The purified fraction was washed twice with water and freeze dried.…”

Section: Preparation Of Proteose Peptonesmentioning

confidence: 99%