Proteomic analysis of whey from bovine colostrum and mature milk

Golinelli, Luciana Pacheco; Conté-Júnior, Carlos Adam; Paschoalin, Vânia Margaret Flosi; Silva, Joab Trajano

doi:10.1590/s1516-89132011000400016

Cited by 13 publications

(14 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Presently, several depletion kits for high abundance proteins removal are available, although their use has generated some controversy (Hernández-Castellano et al 2014b). In agreement with this statement, Golinelli et al (2011) observed that the treatment with the Albumin and IgG removal kit was ineffective in removing IgG and BSA from the bovine colostrum whey. It is known that the albumin and IgG removal kit contains agaroseimmobilised anti-IgG against human proteins.…”

Section: Colostrum and Milk Proteomicsmentioning

confidence: 88%

A proteomics study of colostrum and milk from the two major small ruminant dairy breeds from the Canary Islands: a bovine milk comparison perspective

Hernández-Castellano

Almeida

Renaut

et al. 2016

Journal of Dairy Research

View full text Add to dashboard Cite

Colostrum and milk feeding are key factors for the newborn ruminant survival, affecting the future performance of the animal. Nowadays, there is an increasing interest in the potential of feeding newborn ruminants (mainly goat kids and lambs) with colostrum and milk from other more productive ruminant species (mainly cows). Although some studies regarding differences between colostrum and milk from these three species have been performed, herein we conduct for the first time a comparison using a proteomics 2-Dimensional Electrophoresis gel-based approach between these three ruminant species. In this study colostrum and milk samples from six Holstein cows, six Canarian sheep and six Majorera goats were used to determine the chemical composition, immunoglobulin G (IgG) and M (IgM) concentrations and proteomics profiles. Results showed that in general sheep colostrum and milk contained higher fat, protein and lactose percentages compared to bovine and goat samples. Additionally, no differences in the IgG or IgM concentrations were found among any of the three studied species, with the exception of sheep colostrum that showed the highest IgM concentration. With reference to the proteomics-based approach, some high abundant proteins such as serum albumin precursor, beta-caseins or different immunoglobulins components were found in colostrum, milk or even both. Nevertheless, differences in other proteins with immune function such as serotransferrin or lactoperoxidase were detected. This study shows that despite the similar immunoglobulin concentrations in colostrum and milk from the three studied species, differences in several immune components can be detected when these samples are studied using a proteomics approach. Finally, this study also provides a base for future investigation in colostrum and milk proteomics and metabolomics.

show abstract

Section: Colostrum and Milk Proteomicsmentioning

confidence: 88%

A proteomics study of colostrum and milk from the two major small ruminant dairy breeds from the Canary Islands: a bovine milk comparison perspective

Hernández-Castellano

Almeida

Renaut

et al. 2016

Journal of Dairy Research

View full text Add to dashboard Cite

show abstract

“…The main objective of this computational data aggregation from 20 publications, with 35 datasets (Table 2), is to obtain an overview of milk proteins independently of breed, age, country and methodologies of protein isolation and identification. Methods for protein isolation were density gradient ultracentrifugation 15,39 , centrifugation and washing 10,22,40 , (ultra)centrifugation with acidification 48 and with major proteins depletion 42,45,46 , or (ultra)centrifugation without acidification 13,17,41,43,44,47,49–53 .…”

Section: Methodsmentioning

confidence: 99%

“…Methods for protein identification were FASP, dimethyl labelling, LC-LTQ-Orbitrap/MS 44 , electrophoresis gel LC-MS/MS 52 , iTRAQ labelling, SCX and LC-MS/MS 10,22,39,43,48 , Maldi-(TOF/TOF)-MS detection 42,47,49,50 and from 1 to 15 repetitions of (nano)LC-MS/MS runs 13,15,17,40,41,45,46,51,53 . Protein identifiers ( ID ) reported in the publications were extracted from tables in Portable Document Format (PDF) or from supplementary data files using Tabula software (www.tabula.technology, Last update February 11, 2017).…”

Section: Methodsmentioning

confidence: 99%

Milk proteome from in silico data aggregation allows the identification of putative biomarkers of negative energy balance in dairy cows

Delosière

Pires

Bernard

et al. 2019

Sci Rep

View full text Add to dashboard Cite

A better knowledge of the bovine milk proteome and its main drivers is a prerequisite for the modulation of bioactive proteins in milk for human nutrition, as well as for the discovery of biomarkers that are useful in husbandry and veterinary medicine. Milk composition is affected by lactation stage and reflects, in part, the energy balance of dairy cows. We aggregated the cow milk proteins reported in 20 recent proteomics publications to produce an atlas of 4654 unique proteins. A multistep assessment was applied to the milk proteome datasets according to lactation stages and milk fractions, including annotations, pathway analysis and literature mining. Fifty-nine proteins were exclusively detected in milk from early lactation. Among them, we propose six milk proteins as putative biomarkers of negative energy balance based on their implication in metabolic adaptative pathways. These proteins are PCK2, which is a gluconeogenic enzyme; ACAT1 and IVD, which are involved in ketone metabolism; SDHA and UQCRC1, which are related to mitochondrial oxidative metabolism; and LRRC59, which is linked to mammary gland cell proliferation. The cellular origin of these proteins warrants more in-depth research but may constitute part of a molecular signature for metabolic adaptations typical of early lactation.

show abstract

“…The different results may be accounted for by changes in the composition of the milk, which can occur due to the season, animal nutritional status and health, and stage of lactation (Heck et al, 2009;Golinelli et al, 2011). Biogenic Amines.…”

Section: Discussionmentioning

confidence: 99%

Potential biogenic amine-producing bacteria in ripened cheeses

Santos

Júnior

Mársico

et al. 2017

Revista Brasileira De Ciência Veterinária

View full text Add to dashboard Cite

This study aimed to determine which of the eight cheese varieties (Prato, Standard Minas, Gorgonzola-, Moleson-, Raclette-, Gruyère-, Sbrinz-and Reblochon-types) prepared at a dairy processing plant in the state of Rio de Janeiro had higher concentration of biogenic amines (BA) (putrescine, cadaverine, tyramine, histamine, spermidine and spermine), to detect which BA were produced at higher concentrations and to determine if the presence of Enterobacteriaceae, biogenic amine producing bacteria (BAPB) or physical-chemical parameters (pH, titratable acidity, fat, moisture, total solids, protein, ash and chloride) would be correlated with BA production in the eight matured cheese varieties. Moleson-type cheese (72.50 mg.Kg -1 ) followed by Standard Minas (107.00 mg.Kg -1 ) showed the lowest levels of biogenic amines. Prato (699.29 mg.Kg -1 ) and Gorgonzola-type (936.37 mg.Kg -1 ) cheeses contained larger amounts of BA. Concentrations of tyramine exceeded the maximum permissible limit in all varieties of cheese. Although the presence of potentially BA-producing bacteria was confirmed in all samples of cheese, there was no correlation with BA content produced in cheeses. Gorgonzola-type cheese showed a positive correlation with the amount of BA in the isolates. Gorgonzola-type, Sbrinz-type and Prato cheeses seem to require greater care in monitoring the presence of biogenic amines, particularly because tyramine reached the highest levels in these varieties. Regardless of the analysed cheese, physical and chemical parameters did not affect the amount of BA produced. An assessment of the capacity to produce biogenic amines should be included as a selection criterion for starter cultures for ripened cheeses.Keywords: biogenic amines, cheese, maturation, starter culture. ResumoEste estudo objetivou determinar qual das oito variedades de queijo (Prato, Minas Padrão, Gorgonzola-, Moleson-, Raclette-, Gruyère-, Sbrinz-e Reblochon-tipos), preparadas em uma fábrica de processamento de laticínios no estado do Rio de Janeiro teve maior concentração de aminas biogênicas (AB) (putrescina, cadaverina, tiramina, histamina, espermidina e espermina), detectar quais AB foram produzidas em concentrações mais elevadas e determinar se a presença de Enterobacteriaceae, bactérias produtoras de aminas biogênicas (BPAB) ou parâmetros físico-químicos (pH, acidez titulável, gordura, umidade, sólidos totais, proteína, cinzas e cloretos) estariam correlacionados com a produção de AB nas oito variedades de queijo maturados. O queijo tipo Moleson (72,50 mg.Kg -1 ) seguido por Minas Padrão (107,00 mg.Kg -1 ) apresentaram os menores níveis de aminas biogênicas. Os queijos Prato (699,29 mg.Kg -1 ) e tipo Gorgonzola (936,37 mg.Kg -1 ) continham grandes quantidades de AB. Concentrações de tiramina excederam o limite máximo permitido em todas as variedades de queijo. Embora a presença de bactérias potencialmente produtoras de AB tenha sido confirmada em todas as variedades de queijo, não houve correlação entre essa informação e o teor de AB. Ent...

show abstract

Proteomic analysis of whey from bovine colostrum and mature milk

Cited by 13 publications

References 22 publications

A proteomics study of colostrum and milk from the two major small ruminant dairy breeds from the Canary Islands: a bovine milk comparison perspective

A proteomics study of colostrum and milk from the two major small ruminant dairy breeds from the Canary Islands: a bovine milk comparison perspective

Milk proteome from in silico data aggregation allows the identification of putative biomarkers of negative energy balance in dairy cows

Potential biogenic amine-producing bacteria in ripened cheeses

Contact Info

Product

Resources

About