Analysis of the Endogenous Peptide Profile of Milk: Identification of 248 Mainly Casein-Derived Peptides

Baum, Florian; Fedorova, Maria; Ebner, Jennifer; Hoffmann, Ralf; Pischetsrieder, Monika

doi:10.1021/pr4003273

Cited by 78 publications

(66 citation statements)

References 60 publications

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“…This number is small compared to other recent studies, which used more profound peptide extraction and concentration methods. 18,19 The main objective in this study, however, was to study the proteolysis and development of peptides during storage rather than the peptide profile of the milk used for the UHT treatment. The majority by number of the peptides identified were derived from α S2 -CN (36 peptides), followed by α S1 -CN (31) and β-CN (17).…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Plasmin Activity in UHT Milk: Relationship between Proteolysis, Age Gelation, and Bitterness

Rauh

Johansen

Ipsen

et al. 2014

J. Agric. Food Chem.

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Plasmin, the major indigenous protease in milk, is linked to quality defects in dairy products. The specificity of plasmin on caseins has previously been studied using purified caseins and in the indigenous peptide profile of milk. We investigated the specificity and proteolytic pathway of plasmin in directly heated UHT milk (>150 °C for <0.2 s) during 14 weeks of storage at 20 °C in relation to age gelation and bitter peptides. Sixty-six peptides from αS- and β-caseins could be attributed to plasmin activity during the storage period, of which 23 were potentially bitter. Plasmin exhibited the highest affinity for the hydrophilic regions in the caseins that most probably were exposed to the serum phase and the least affinity for hydrophobic or phosphorylated regions. The proteolytic pattern observed suggests that plasmin destabilizes the casein micelle by hydrolyzing casein-casein and casein-calcium phosphate interaction sites, which may subsequently cause age gelation in UHT milk.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Plasmin Activity in UHT Milk: Relationship between Proteolysis, Age Gelation, and Bitterness

Rauh

Johansen

Ipsen

et al. 2014

J. Agric. Food Chem.

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“…Additional evidence is from Allmeier and Pittenauer [33, 34] who induced CRF of trialkylglycerols (TAGs). Other applications of MALDI TOF/TOF were also reported for carbohydrates and peptides [35, 36]. Whereas fatty acids have been investigated by MALDI TOF/TOF and their CID spectra are well understood, steroids and their conjugates have been far less investigated [37].…”

Section: Introductionmentioning

confidence: 99%

High-Energy Collision-Induced Dissociation by MALDI TOF/TOF Causes Charge-Remote Fragmentation of Steroid Sulfates

Yan

Ubukata

Cody

et al. 2014

J. Am. Soc. Mass Spectrom.

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A method for structural elucidation of biomolecules dating to the 1980s utilized high-energy collisions (~10 keV, laboratory frame) that induced charge-remote fragmentations (CRF), a class of fragmentations particularly informative for lipids, steroids, surfactants, and peptides. Unfortunately, the capability for high-energy activation has largely disappeared with the demise of magnetic sector instruments. With the latest designs of tandem time-of-flight mass spectrometers (TOF/TOF), however, this capability is now being restored to coincide with the renewed interest in metabolites and lipids including steroid-sulfates and other steroid metabolites. For these metabolites, structure determinations are required at concentration levels below that appropriate for NMR. To meet this need, we explored CRF with TOF/TOF mass spectrometry for two groups of steroid sulfates, 3-sulfates and 21-sulfates. We demonstrated that the current generation of MALDI TOF/TOF instruments can generate charge-remote-fragmentations for these materials. The resulting collision-induced dissociation (CID) spectra are useful for positional isomer differentiation and very often allow the complete structure determination of the steroid. We also propose a new nomenclature that directly indicates the cleavage sites on the steroid ring with carbon numbers.

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“…Baum et al . () have shown presence of bioactive (ACE inhibitory, immunomodulating or antimicrobial) peptides in milk attributed to cathepsin D activity.…”

Section: Resultsmentioning

confidence: 99%

Purification, Identification and Characterization of Aspartic Proteases of Chicken Intestine

Jamdar

Harikumar

2016

Journal of Food Biochemistry

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Chicken intestine, an underutilized by-product of poultry industry is a rich source of tissue proteases, especially aspartic proteases. Two of the major aspartic proteases of the tissue were purified from lysosomal and post lysosomal fractions and identified by N-terminal amino acid sequencing as cathepsin D and pepsin, respectively. The enzymes differed in their molecular and biochemical properties like molecular weight, optimum conditions for protein degradation and stability in different conditions of pH and temperature. Both enzymes were completely inhibited by pepstatin. The kinetic constant, Km for chicken intestinal pepsin and cathepsin D (for haemoglobin substrate) were estimated to be 6.45 lM and 22.7 lM, respectively. The interaction of both enzymes with different food proteins suggests pepsin could be used in applications demanding extensive hydrolysis of proteins, while cathepsin D could be used in those needing controlled degradation of proteins. PRACTICAL APPLICATIONSChicken intestine is a by-product of poultry industry. The tissue could serve as a major source of proteases especially aspartic proteases, which can be used as an alternative for proteases currently used in food industries. Aspartic proteases (pepsin and cathepsin D) from this tissue can be recovered and used for preparation of protein hydrolysates in a more economical way. Furthermore, the byproduct can be exploited to increase revenues for poultry processors.

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Analysis of the Endogenous Peptide Profile of Milk: Identification of 248 Mainly Casein-Derived Peptides

Cited by 78 publications

References 60 publications

Plasmin Activity in UHT Milk: Relationship between Proteolysis, Age Gelation, and Bitterness

Plasmin Activity in UHT Milk: Relationship between Proteolysis, Age Gelation, and Bitterness

High-Energy Collision-Induced Dissociation by MALDI TOF/TOF Causes Charge-Remote Fragmentation of Steroid Sulfates

Purification, Identification and Characterization of Aspartic Proteases of Chicken Intestine

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