MOLECULAR GENETIC MODIFICATIONS OF Κ-Casein

Introduction. Yoghurt has become one of the most popular acid-induced dairy products in the world. Consumers see yoghurt not only as a tasty, protein-rich, and calcium-fortified dessert, but also as a product that improves intestinal microflora and prevents obesity, metabolic syndrome, type II diabetes, and cardiovascular diseases. The stability of the structure and consistency of yoghurt directly depend on the composition and properties of raw materials, including genetic and technological factors and compliance with temperature storage conditions. Yoghurt formulations include various dairy raw materials, e.g. milk powder. The research objective was to assess the effect of κ-casein gene polymorphism in milk powder on the technological properties of acid-induced milk gels when simulating different temperature storage conditions. Study objects and methods. The research featured yoghurt samples prepared from milk powder of CSN3 gene (AA and BB). Model systems of yoghurt were prepared from dry bulk milk, mixed by mass fraction of protein in the ratio of AA2:BB2 as 75:25, 50:50, and 25:75%, respectively. The experiment involved standard methods, optical methods, dynamic viscometry, and PCR-RFLP. Results and discussion. As the mass fraction of BB dry bulk milk increased, the structural and mechanical properties, dimensional stability, and surface tension increased, too. As the storage temperature fell from 4 ± 2 to 12 ± 2°C, the structural and mechanical properties, dimensional stability, surface tension, and moisture-holding ability decreased while maintaining the previously established dependencies. The CSN3 gene polymorphism proved to have no effect on the curd tension after fermentation. Significant differences between the allelic variants AA and BB became obvious only after complete cooling and structuring of the product. Conclusion. The obtained experimental results and the analysis of related publications suggested an indirect effect of the κ-casein gene polymorphism on the structural and mechanical properties, associated with a genetic effect on the average diameter of casein micelles in the original milk and the resulting biochemical and isothermal processes. The research made it possible to assess the effect of the CSN3 gene polymorphism on the technological properties of dry milk during its processing into fermented milk products.

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Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels

Кручинин

Turovskaya

Илларионова

et al. 2021

Food Processing: Techniques and Technology

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Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein

Кручинин

Bolshakova

2022

Food Processing: Techniques and Technology

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Bioinformatic analysis methods are an auxiliary tool in the preliminary stage of research into biocatalytic conversion of proteins with predicted release of biologically active peptides. However, there are a number of factors ignored in current strategies for designing biologically active peptides, which prevents the complete prediction of their biological properties. This determines the relevance of the research objective, i.e. developing a hybrid strategy for bioinformatic modeling to study biologically active peptides of milk protein. The new strategy ranks key criteria based on high-performance algorithms of proteomic database. The research featured the scientific publications on in silico methods applied to biologically active peptides. Modern taxonometric methods of information retrieval were applied using the RSCI, Scopus and Web of Science databases. The article introduces and describes step by step the optimal in silico hybrid strategy algorithm for studying biologically active milk protein peptides. The algorithm takes into account the safety assessment of all hydrolysis products, their physicochemical and technological properties. The strategy algorithm relies on analytical data on the protein profile, the amino acid sequence of proteins that make up the raw material, taking into account their polymorphism, and the subsequent identification of bioactive amino acid sites in the protein structure. The algorithm selects optimal enzyme preparations, as well as models the hydrolysis and assesses the peptide bioactivity using proteomic databases. At the preliminary stage of protein hydrolysis, the new in silico strategy scientifically predicts the targeted release of stable peptide complexes of biologically active peptides with proven bioactivity, safety and sensory characteristics. The hybrid algorithm contributes to accumulation of the necessary primary data so as to reduce the time and cost of laboratory experiments.

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Real-Time PCR Technology for Cattle Genotyping by a and B Kappa-Casein Gene Alleles

Vafin

Gilmanov

2021

Series Chemistry and Technology

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The main goal of the study was to develop and test an effective technology for cattle genotyping by the CSN3 gene based on real-time PCR with hybridization-fluorescence detection. There was developed a method for real-time PCR for cattle genotyping by A and B alleles of the CSN3 gene in the format of hybridization-fluorescence detection, involving the use of two 5/-fluorescence-labeled forward allele-specific primers, one reverse common primer, and one anti-primer labeled with a fluorescence quencher at the 3/-end of the oligonucleotide. As a result of practical studies aimed at testing the developed method, we obtained the technical result provided by the proposed technology, expressed in the effective identification of the desired genotypes due to correct interpretation of these curves of increasing fluorescence intensity, the results reliability of which was also confirmed by the well-known PCR-RFLP analysis technique for Bos taurus genotyping for similar allelic variants of the kappa-casein gene.

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MOLECULAR GENETIC MODIFICATIONS OF Κ-Casein

Cited by 3 publications

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Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels

Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels

Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein

Real-Time PCR Technology for Cattle Genotyping by a and B Kappa-Casein Gene Alleles

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