Characterization of Milk Proteins from Different Animal Species through Gel Electrophoresis

Huma, Nuzhat; Ghaffar, Fozia; Rafiq, Saima; Pasha, Imran; Sameen, Aysha; Hayat, Imran; Hussain, Ishraq

doi:10.17582/journal.pjz/2018.50.5.sc6

Cited by 9 publications

(8 citation statements)

References 2 publications

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“…However, the NPN content was the highest in sheep (0.57%) milk followed by buffalo milk (0.52%) as shown in Table 1 . The results of current study are in line with the findings of previous researchers ( Huma et al, 2018 ; Ozrenk and Inci, 2008 ; Strzałkowska et al, 2014 ). Sheep milk is rich in casein and whey proteins 4.2–5.2 g/100 g and 1.02–1.3 g/100 g respectively ( Barros et al., 2017 ; Selvaggi et al, 2015 ; Selvaggi et al, 2017 ) and protein content in camel milk was between 2.15%–4.90% ( Al Kanhal and AL haj, 2010 ).…”

Section: Resultssupporting

confidence: 93%

“…Camel milk was found to have only two bands of α S2 and β-CN and no band for β-Lg. The absence of β-Lg in human and camel milk was also reported by different researchers ( Huma et al, 2018 ; Kausar et al, 2017 ). Several researchers classified α S1 -casein as a major allergen ( Jiang et al, 2019 ).…”

Section: Resultssupporting

confidence: 70%

“…The highest CP was observed in sheep milk (4.35%) followed by buffalo milk (4.17%), while cow and camel milk have the lowest protein contents 3.56% and 3.38%, respectively. Previous studies showed similar values of total proteins in buffalo, cow, sheep and camel milk, while goat milk was found to have higher amount of protein content ( Huma et al, 2018 ). The protein content of cow, goat, and sheep milk were 3.4%, 3.7%, and 5.5%, respectively ( Moatsou and Sakkas, 2019 ).…”

Section: Resultsmentioning

confidence: 82%

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Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Yasmin

Iqbal

Liaqat

et al. 2020

Food Sci Anim Resour

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The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow’s milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including α S1 , α S2 , κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (α S1 , α S2 , β-CN, α-LAC, BSA, and β-Lg, etc.), was helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk was best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 70%

Section: Resultsmentioning

confidence: 82%

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Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Yasmin

Iqbal

Liaqat

et al. 2020

Food Sci Anim Resour

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“…The syneresis (loss of whey) depends on factors such as the amount of protein and calcium and pH reduction and directly influences the moisture content of the cheese (PAULA; CARVALHO; FURTADO, 2009). Considering that buffalo milk has higher amounts of protein and calcium (HUMA et al, 2018), associated with the fact that casein micelles are larger in this milk matrix, it tends to cause faster and more efficient coagulation when compared to cow's milk, with less moisture retention (KHEDKAR; KALYANKAR; DEOSARKAR, 2016). Thus, cow's milk would probably need more time to complete the syneresis process.…”

Section: Cheese Yield and Physico-chemical Characterisation Of Cheesesmentioning

confidence: 99%

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

et al. 2020

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Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.

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“…This makes it essential to select appropriate cis-acting elements, including promoters and enhancers, for the introduced genes. Large quantities of β-casein proteins are produced in goats during lactation in response to hormonal stimulation with β-casein concentrations being 43% higher in goat milk relative to bovine milk (13,14). It is thought to be a binding site for STAT5a in the -300 bp region of the goat β-casein promoter, and this binding site serves to mediate responses to lactogenic hormone stimulation (15).…”

Section: Introductionmentioning

confidence: 99%

The goat β‑casein/CMV chimeric promoter drives the expression of hLF in transgenic goats produced by cell transgene microinjection

et al. 2019

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There is growing interest in the application of lactoferrin (LF) as a drug or food additive for animals and humans. The objective of this study was to produce transgenic cloned goats that would serve as living bioreactors, expressing high levels of recombinant human LF (rhLF) in their milk. We designed a pCL25 expression vector containing goat β-casein/CMV chimeric promoter in order to facilitate rhLF expression. This pCL25-rhLF-Neo vector was microinjected into goat fetal fibroblasts. G418 selection and PCR analysis were used to identify transgenic donor cells suitable for somatic cell nuclear transfer (SCNT). After SCNT and embryo transplantation, goats harboring the hLF gene were produced, as confirmed via PCR and southern blotting. The average rhLF concentration in milk from this transgenic goat was 3.89 mg/ml as determined via ELISA. We also used an optimized buffer in order to effectively elute high-purity (95.8%) rhLF from a cation-exchange column, with the recovered rhLF exhibiting high biological activity. Findings from this study demonstrated that it is possible to generate a transgenic goat harboring the hLF transgene driven by the goat β-casein/CMV chimeric promoter. It represents an initial step towards the production of rhLF, potentially allowing for industrialized purification in the future.

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Characterization of Milk Proteins from Different Animal Species through Gel Electrophoresis

Cited by 9 publications

References 2 publications

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

The goat β‑casein/CMV chimeric promoter drives the expression of hLF in transgenic goats produced by cell transgene microinjection

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