Identification of Novel Hypocholesterolemic Peptides Derived from Bovine Milk β-Lactoglobulin

Nagaoka, Satoshi; Futamura, Yu; Miwa, Keiji; Awano, Takako; Yamauchi, Kouhei; Kanamaru, Yoshihiro; Kojima, Tadashi; Kuwata, Tamotsu

doi:10.1006/bbrc.2001.4298

Cited by 358 publications

(275 citation statements)

References 32 publications

Supporting

Mentioning

246

Contrasting

Unclassified

Order By: Relevance

“…However, the biological function of this protein in addition to the transport of retinol and fatty acids has not yet been satisfactorily resolved. Recent studies have shown that ␤-LG produces hypocholesterolemic (44,45) and antioxidant effects (46,47) and may also serve as a growth factor for mammalian cells (48). The protein is acid-resistant in the gastrointestinal tract with a superior absorption capability via a receptor-mediated process (49 -51).…”

Section: Figmentioning

confidence: 99%

Epitope Mapping of a Monoclonal Antibody Specific to Bovine Dry Milk

Song

Chen

Yang

et al. 2005

Journal of Biological Chemistry

View full text Add to dashboard Cite

␤-Lactoglobulin (␤-LG) is a bovine milk protein sensitive to thermal denaturation. Previously, we demonstrated that such structural change can be detected by a monoclonal antibody (mAb) specific to denatured ␤-LG. In the present study, we show a dramatic increase in ␤-LG immunoreactivity when heating raw milk between 70 and 80°C. To map out the specific epitope of ␤-LG recognized by this mAb, we used a combined strategy including tryptic and CNBr fragments, chemical modifications (acetylation and carboxymethylation), peptide array containing in situ synthesized peptides, and a synthetic soluble peptide for immunoassays. The antigenic determinant we defined was exactly located within the D strand (residues 66 -76) of ␤-LG. Circular dichroic spectral analysis shows that carboxymethylation on ␤-LG not only resulted in a substantial loss of ␤-configuration but also exerted a 10 times increase in immunoreactivity as compared with heated ␤-LG. The result suggests that a further disordered structure occurred in ␤-LG and thus rendered the mAb recognition. Mutations on each charged residue (three Lys and one Glu) revealed that Lys-69 and Glu-74 were extremely essential in maintaining the antigenic structure. We also show an inverse relationship between the immunoreactivity in heated ␤-LG and its binding to retinol or palmitic acid. Most interestingly, pH 9 -10, which neutralizes the Lys groups of ␤-LG, not only reduced its immunoreactivity but also its binding to palmitic acid implicating a role of Lys-69. Taken together, we concluded that strand D of ␤-LG participated in the thermal denaturation between 70 and 80°C and the binding to retinol and palmitic acid. The antigenic and biochemical roles of mAb specific to D strand are discussed in detail.

show abstract

Section: Figmentioning

confidence: 99%

Epitope Mapping of a Monoclonal Antibody Specific to Bovine Dry Milk

Song

Chen

Yang

et al. 2005

Journal of Biological Chemistry

View full text Add to dashboard Cite

show abstract

“…It is known that increased protein intake frequently improves lipid profiles in humans and animals, and that the mechanisms of action differ according to the protein source, such as soy protein, whey protein, fish protein, or their peptides (Khoury and Anderson, 2013;Sugano et al, 1990;Nagaoka et al, 2001). It has also been reported that ingestion of diets containing gelatin or CP affects the blood levels of triglycerides (TG) and/or total cholesterol (TC) in rats (Ratnayake et al, 1997;Wu et al, 2004;Saito et al, 2009), mice (Oliveira et al, 2001), and rabbits (Terpstra et al, 1983).…”

Section: Introductionmentioning

confidence: 99%

Effects of Collagen Peptide Ingestion on Blood Lipids in Rats Fed a High-Lipid and High-Sucrose Diet

Koyama

Kusubata

2013

FSTR

View full text Add to dashboard Cite

Increased protein intake frequently improves lipid profiles in humans and animals. To investigate the effects of collagen peptide ingestion on blood lipid profiles, 0.2 g/kg body weight collagen peptide was administered for 29 days to male Crlj:CD (SD) rats fed a high-lipid and high-sucrose diet, and their blood lipid levels were determined on days 1 and 28, and also on day 30 after overnight fasting. Food intake and body weight did not change with collagen peptide ingestion. Although triglycerides increased markedly with the high-lipid and high-sucrose diet, collagen peptide ingestion had no significant effect on triglyceride levels. Collagen peptide also had no effect on non-esterified fatty acid levels. In contrast, total cholesterol, particularly LDL, was significantly lower in rats given collagen peptide than in control rats on day 30 after overnight fasting. These results suggest that collagen peptide ingestion improves cholesterol metabolism in rats fed a high-lipid and high-sucrose diet.

show abstract

“…Other hypotheses for the hypocholesterolaemic effects of SM are based on its strong chemical affinity for cholesterol and its incomplete digestion, giving this phospholipid the capacity to bind cholesterol throughout the small intestine [6]. Nagaoka et al [19] have suggested that decreasing the micellar solubility of cholesterol can suppress its absorption and therefore plays an important role in hypocholesterolaemia.…”

Section: Introductionmentioning

confidence: 99%

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Conway

Gauthier

Pouliot

2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

-The lipids and proteins of buttermilk solids have been associated with several potential health benefits. In this work, the effect of cream pasteurization, microfiltration (MF) and enzymatic proteolysis on the chemical composition and cholesterol-lowering activity of buttermilk solids was studied. Buttermilk was made from pasteurized or unpasteurized cream and fractionated using a 0.5-μm MF membrane or treated with pepsin or pepsin followed by trypsin. The cholesterollowering activity of the products obtained was measured as micellar solubility of cholesterol in vitro. This value was reduced significantly by 57.1% of the control in the presence of raw-cream buttermilk, while buttermilk from pasteurized cream had a much lower impact (reduction of 17.0%). These results suggest a strong inhibitory effect of components in raw-cream buttermilk on in vitro micellar solubility of cholesterol. MF retentate and permeate of buttermilks made from either cream had smaller effects on micellar solubility. Enzymatic hydrolysis of buttermilk made from pasteurized cream seemed to restore the lost cholesterol-lowering activity.buttermilk / milk fat globule membrane / pasteurization / microfiltration / cholesterol-lowering activity / enzymatic hydrolysisRésumé -Effet de la pasteurisation de la crème, du fractionnement par microfiltration et de la protéolyse enzymatique sur l'activité hypocholestérolémiante in vitro des solides du babeurre. Les lipides et protéines du babeurre sont associés à différentes activités biologiques bénéfiques pour la santé. Le but de cette étude était de mesurer l'effet de la pasteurisation de la Article published by EDP Sciences crème, de la microfiltration (MF) et de la protéolyse enzymatique sur la composition chimique et l'activité anti-cholestérol des solides du babeurre. Des babeurres issus de crèmes crues ou pasteurisées ont été fractionnés à l'aide d'une membrane de 0,5 μm ou hydrolysés à l'aide de pepsine ou de pepsine suivie de trypsine. L'activité hypocholestérolémiante des produits ainsi obtenus a été mesurée en termes de solubilité micellaire du cholestérol in vitro. Une réduction de 57,1 % par rapport au témoin a été obtenue en présence du babeurre issu de crèmes crues, tandis que l'impact du babeurre issu de crèmes pasteurisées était plus faible (réduction de 17,0 %). Ces résultats suggèrent la présence, dans le babeurre issu de crèmes crues, de composants inhibant fortement la solubilité micellaire du cholestérol in vitro. Les rétentats et perméats des babeurres issus des crèmes crues ou pasteurisées ont eu des effets moins importants sur la solubilité micellaire du cholestérol. L'hydrolyse enzymatique du babeurre issu de crèmes pasteurisées a permis de rétablir, au moins en partie, l'activité hypocholestérolémiante perdue. babeurre / membrane de globule de gras / pasteurisation / microfiltration / activité hypocholestérolémiante / hydrolyse enzymatique

show abstract

Identification of Novel Hypocholesterolemic Peptides Derived from Bovine Milk β-Lactoglobulin

Cited by 358 publications

References 32 publications

Epitope Mapping of a Monoclonal Antibody Specific to Bovine Dry Milk

Epitope Mapping of a Monoclonal Antibody Specific to Bovine Dry Milk

Effects of Collagen Peptide Ingestion on Blood Lipids in Rats Fed a High-Lipid and High-Sucrose Diet

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Contact Info

Product

Resources

About