Studies on Casein. II. The Carbohydrate Moiety of Casein

Reynolds, L. M.; Henneberry, G. O.; Baker, Bruce

doi:10.3168/jds.s0022-0302(59)90762-3

Cited by 16 publications

(6 citation statements)

References 16 publications

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“…This carbohydrate was not detected on the glycopeptides released by heat treatment and so these proteins may be tentatively ruled out as the source of the glycopeptides. Although there are no reports of carbohydrates being attached to /Mactoglobulin or a-lactalbumin in the milk of Friesian cows (see McKenzie, 1967) it is possible that the glycopeptides could have originated from either or both these proteins if they do contain carbohydrates, i^-acetyl neuraminic acid, D-galactose and hexosamine have been detected in a s -casein (Reynolds, Henneberry & Baker, 1959) but their presence could have resulted from /c-casein contamination. Recently J. V. Wheelock & G. Sinkinson (unpublished) have shown that there are no carbohydrates attached to the residual a sand /?-caseins left after the preparation of/c-casein by the gel nitration of acid casein (Yaguchi, Davies & Kim, 1968).…”

Section: Discussionmentioning

confidence: 99%

The release of peptides and glycopeptides by the action of heat on cow's milk

Hindle

Wheelock

1970

Journal of Dairy Research

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SummaryThe release, as a result of heat treatment on cow's milk, of peptides and glycopeptides which are soluble in the 12% trichloroacetic acid (TCA) filtrate of the milk has been studied. The results showed that the amount of peptides released increased with temperature and duration of the heat treatment. There were differences between milks in their response to a given heat treatment. Glycopeptides were released at temperatures as low as 50 °C but not at 37 °C. A comparison was made of the glycopeptides released by heat treatment and of those released from κ-casein by the action of rennin on the milk. This showed that N-acetyl neuraminic acid, D-galactose and 2-acetamido-2-deoxy-D-galactose were invariably present in both groups of glycopeptides. D-Mannose was also present in the glycopeptides released by heat but was detected on the glycopeptides released by rennin in only one of 6 experiments. It is suggested that glycopeptides released by heat may be derived from κ-casein but that a definite conclusion cannot be reached at present because of lack of information on the carbohydrates attached to other milk proteins.

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Section: Discussionmentioning

confidence: 99%

The release of peptides and glycopeptides by the action of heat on cow's milk

Hindle

Wheelock

1970

Journal of Dairy Research

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“…Given the high carbohydrate content of casein (27), it suggested a possibility that these interactions may be glycan sensitive. Importantly, interactions between VH-FC ab8 and the SARS-CoV-2 spike ectodomain were not perturbed in casein-based buffer ( Figure S2a demonstrating the glycan sensitivity of these interactions.…”

Section: Resultsmentioning

confidence: 99%

“…We had observed abolished cross-reactivities when using casein-based blocking buffers (Figure S3) compared to BSA-based blocking buffers (Figure 1) in our initial cross-reactivity screens. Given the high carbohydrate content of casein(27), it suggested a possibility that these interactions may be glycan sensitive. Importantly, interactions between V H -FC ab8 and the SARS-CoV-2 spike ectodomain were not perturbed in casein-based buffer (Figure S2a-b).…”

Section: Resultsmentioning

confidence: 99%

Glycan reactive anti-HIV-1 antibodies bind the SARS-CoV-2 spike protein but do not block viral entry

Mannar

Leopold

Subramaniam

2021

Preprint

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The SARS-CoV-2 spike glycoprotein is a focal point for vaccine immunogen and therapeutic antibody design, and also serves as a critical antigen in the evaluation of immune responses to COVID-19. A common feature amongst enveloped viruses such as SARS-CoV-2 and HIV-1 is the propensity for displaying host-derived glycans on entry spike proteins. Similarly displayed glycosylation motifs can serve as the basis for glyco-epitope mediated cross-reactivity by antibodies, which can have important implications on virus neutralization, antibody-dependent enhancement (ADE) of infection, and the interpretation of antibody titers in serological assays. From a panel of nine anti-HIV-1 gp120 reactive antibodies, we selected two (PGT126 and PGT128) that displayed high levels of cross-reactivity with the SARS-CoV-2 spike. We report that these antibodies are incapable of neutralizing pseudoviruses expressing SARS-CoV-2 spike proteins and are unlikely to mediate ADE via FcγRII receptor engagement. Nevertheless, ELISA and other immunoreactivity experiments demonstrate these antibodies are capable of binding the SARS-CoV-2 spike in a glycan-dependent manner. These results contribute to the growing literature surrounding SARS-CoV-2 S cross-reactivity, as we demonstrate the ability for cross-reactive antibodies to interfere in immunoassays.

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“…Although lactose is by far the most plentiful carbohydrate in milk (4-5 % w/v) it is now clear that other kinds of both free and bound sugars are also present in small amounts. Glucose has been estimated to occur in the free state in concentrations of about 0-006 % and galactose, mannose, lactose and glucosamine combined with milk protein to contribute at least a further 0-05% (82,83,84). Since most of the whey protein is lost during cheesemaking the bound sugar in green cheese is mainly that associated with casein, namely galactose with small amounts of mannose (84).…”

Section: Fermentations In Cheddar Cheesementioning

confidence: 99%

“…Glucose has been estimated to occur in the free state in concentrations of about 0-006 % and galactose, mannose, lactose and glucosamine combined with milk protein to contribute at least a further 0-05% (82,83,84). Since most of the whey protein is lost during cheesemaking the bound sugar in green cheese is mainly that associated with casein, namely galactose with small amounts of mannose (84). In addition small amounts of these and the other sugars are bound to the whey protein in the curd.…”

Section: Fermentations In Cheddar Cheesementioning

confidence: 99%

Section B. Bacteriology: The flavour of Cheddar cheese

Mabbitt¹

1961

Journal of Dairy Research

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Studies on Casein. II. The Carbohydrate Moiety of Casein

Cited by 16 publications

References 16 publications

The release of peptides and glycopeptides by the action of heat on cow's milk

The release of peptides and glycopeptides by the action of heat on cow's milk

Glycan reactive anti-HIV-1 antibodies bind the SARS-CoV-2 spike protein but do not block viral entry

Section B. Bacteriology: The flavour of Cheddar cheese

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