Analysis of lysozyme in cheese by immunocapture mass spectrometry

Schneider, Nadine; Becker, Cord‐Michael; Pischetsrieder, Monika

doi:10.1016/j.jchromb.2009.07.040

Cited by 43 publications

(20 citation statements)

References 32 publications

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“…Our results showed that it is possible to detect lysozyme in cheese up to 15 mg Lys/kg of cheese. According to Schneider et al (2010), this limit of detection should be sufficiently low to distinguish between cheese samples produced with and without lysozyme. In fact, lysozyme as preservative is added in cheeses, ranging between 50 and 350 mg/kg.…”

Section: Resultsmentioning

confidence: 99%

Detection of Hen Lysozyme on Proteic Profiles of Grana Padano Cheese through SELDI-TOF MS High-Throughput Technology during the Ripening Process

et al. 2010

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Lysozyme is used in cheese manufacture in order to prevent blowing in cheeses caused by Clostridium tyrobutyricum. Being an egg derivative, the presence of lysozyme must be included on the label for residual allergenic risk (2003/89/CE). The aim of this study was to evaluate the presence of lysozyme on proteic profiles of typical Italian cheeses such as Grana Padano through surface-enhanced laser desorption/ionization time-of-flight mass spectrometry. The proteolytic activity of ripening (from 0 to 24 months), confirmed by a decrease in casein, did not influence the intensity of lysozyme peaks. Furthermore, ripened Grana Padano cheese could be differentiated on mass profiling from immature Grana Padano by the presence of particular signals that are probably related to casein proteolysis.

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Section: Resultsmentioning

confidence: 99%

Detection of Hen Lysozyme on Proteic Profiles of Grana Padano Cheese through SELDI-TOF MS High-Throughput Technology during the Ripening Process

et al. 2010

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“…Peptide mixture was obtained from Equine cyt c (2 mg/mL) digested with trypsin . Cured sheep cheese was purchased from a local supermarket (Madrid, Spain) and subjected to lysozyme extraction (Supporting Information).…”

Section: Methodsmentioning

confidence: 99%

Potential of prodendronic polyamines with modulated segmental charge density as novel coating for fast and efficient analysis of peptides and basic proteins by CE and CE‐MS

et al. 2015

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In this work, the suitability of a new polymer family has been investigated as capillary coatings for the analysis of peptides and basic proteins by CE. This polymer family has been designed to minimize or completely prevent protein-capillary wall interactions and to modify the EOF. These coating materials are linear polymeric chains bearing as side cationizable moiety a dentronic triamine derived from N,N,N',N'-tetraethyldiethylenetriamine (TEDETA), which is linked to the backbone through a spacer (unit labeled as TEDETAMA). Four different polymers have been prepared and evaluated: a homopolymer which comprised only of those cationizable repetitive units of TEDETAMA, and three copolymers that randomly incorporate TEDETAMA together with neutral hydrosoluble units of N-(2-hydroxypropyl) methacrylamide (HPMA) at different molar percentages (25:75, 50:50 and 75:25). It has been demonstrated that the composition of the copolymers influences the EOF and therefore the separation of the investigated biopolymers. Among the novel polymers studied, poly-(TEDETAMA-co-HPMA) 50:50 copolymer was successfully applied as coating material of the inner capillary surface in CE-UV and CE-MS, providing EOF reversing together with fast and efficient baseline separation of peptides and basic proteins. Finally, the feasibility of the polymer-coated capillary was shown through the analysis of lysozyme in a cheese sample.

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“…Many studies have attempted to prevent late blowing by physical treatments (bactofugation or microfiltration prior to processing), or by the use of additives (nitrate or lysozyme), or by the addition of strains of lactic acid bacteria (LAB) producing bacteriocins, active peptides displaying a bactericidal mode of action towards specific Gram-positive bacteria (Wasserfall and Teuber 1979;Vissers et al 2007;Martìnez-Cuesta et al 2010;Schneider et al 2010). …”

Section: Jenny Milk As Inhibitor In Cheese Makingmentioning

confidence: 99%

Innovative Use of Jenny Milk from Sustainable Rearing

Cosentino

Paolino

Musto

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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Thanks to its chemical composition and nutrient profile, jenny milk is usually recommended for the needs of newborn, heart and cholesterolemic patients. Nevertheless, the future use of this product is still to be defined. In the present, contributions of two promising ways of milk valorisation were discussed: natural cosmetics and new cheese productions. The results of our studies showed that face creams made with jenny milk allow a better skin hydration and moisturisation compared to conventional cosmetics. Moreover, the addition of small amounts of jenny milk is able to prevent late blowing defects in cow and in ewe cheese making. The provision of these findings to farmers may have important socio-economic and ecological implications.

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Analysis of lysozyme in cheese by immunocapture mass spectrometry

Cited by 43 publications

References 32 publications

Detection of Hen Lysozyme on Proteic Profiles of Grana Padano Cheese through SELDI-TOF MS High-Throughput Technology during the Ripening Process

Detection of Hen Lysozyme on Proteic Profiles of Grana Padano Cheese through SELDI-TOF MS High-Throughput Technology during the Ripening Process

Potential of prodendronic polyamines with modulated segmental charge density as novel coating for fast and efficient analysis of peptides and basic proteins by CE and CE‐MS

Innovative Use of Jenny Milk from Sustainable Rearing

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