The relationships among bovine αS-casein phosphorylation isoforms suggest different phosphorylation pathways

Fang, Zih-Hua; Visker, M.H.P.W.; Miranda, Guy; Delacroix-Buchet, Agnès; Bovenhuis, H.; Martin, Patrice

doi:10.3168/jds.2016-11250

Cited by 42 publications

(32 citation statements)

References 43 publications

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“…[ 80 ] and Fang et al . [ 81 ], who suggest from phenotypic correlations and hierarchical clustering the existence of at least 2 regulatory systems for phosphorylation of α s -CN. Elsewhere, bovine milk osteopontin which is a multiphosphorylated glycoprotein also found in bone, was shown to contain 27 SerP and one ThrP [ 82 ].…”

Section: Discussionmentioning

confidence: 99%

Combining different proteomic approaches to resolve complexity of the milk protein fraction of dromedary, Bactrian camels and hybrids, from different regions of Kazakhstan

et al. 2018

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Nutritional suitability of milk is not only related to gross composition, but is also strongly affected by the microheterogeniety of the protein fraction. Hence, to go further into the evaluation of the potential suitability of non-bovine milks in human/infant nutrition it is necessary to have a detailed characterization of their protein components. Combining proven proteomic approaches (SDS-PAGE, LC-MS/MS and LC-ESI-MS) and cDNA sequencing, we provide here in depth characterization of the milk protein fraction of dromedary and Bactrian camels, and their hybrids, from different regions of Kazakhstan. A total 391 functional groups of proteins were identified from 8 camel milk samples. A detailed characterization of 50 protein molecules, relating to genetic variants and isoforms arising from post-translational modifications and alternative splicing events, belonging to nine protein families (κ-, αs1-, αs2-, β-; and γ-CN, WAP, α-LAC, PGRP, CSA/LPO) was achieved by LC-ESI-MS. The presence of two unknown proteins UP1 (22,939 Da) and UP2 (23,046 Da) was also reported as well as the existence of a β-CN short isoform (946 Da lighter than the full-length β-CN), arising very likely in both genetic variants (A and B) from proteolysis by plasmin. In addition, we report, for the first time to our knowledge, the occurrence of a αs2-CN phosphorylation isoform with 12P groups within two recognition motifs, suggesting thereby the existence of two kinase systems involved in the phosphorylation of caseins in the mammary gland. Finally, we demonstrate that genetic variants, which hitherto seemed to be species- specific (e.g. β-CN A for Bactrian and β-CN B for dromedary), are in fact present both in Camel dromedarius and C. bactrianus.

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Section: Discussionmentioning

confidence: 99%

Combining different proteomic approaches to resolve complexity of the milk protein fraction of dromedary, Bactrian camels and hybrids, from different regions of Kazakhstan

et al. 2018

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“…To this end, herd and dairy vat milks were obtained from dairy farms that varied in geographical location, calving season, average annual herd protein content of the previous milking campaign, and herd size; samples were collected in February to March 2015 and May to June 2015. Individual milk samples were collected between January and June 2016 from cows at different stages of lactation, which represented a wide range of lactoprotein phenotypes (Fang et al, 2016). Of the 250 individual milk samples that were retained, 98 came from the morning milking, 99 came from the evening milking, and 53 were a mixture of 2 successive milkings in relative proportions.…”

Section: Reference Analysesmentioning

confidence: 99%

Genetic parameters for cheese-making properties and milk composition predicted from mid-infrared spectra in a large data set of Montbéliarde cows

Sanchez

Jabri

Minery

et al. 2018

Journal of Dairy Science

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Cheese-making properties of pressed cooked cheeses (PCC) and soft cheeses (SC) were predicted from mid-infrared (MIR) spectra. The traits that were best predicted by MIR spectra (as determined by comparison with reference measurements) were 3 measures of laboratory cheese yield, 5 coagulation traits, and 1 acidification trait for PCC (initial pH; pH). Coefficients of determination of these traits ranged between 0.54 and 0.89. These 9 traits as well as milk composition traits (fatty acid, protein, mineral, lactose, and citrate content) were then predicted from 1,100,238 MIR spectra from 126,873 primiparous Montbéliarde cows. Using this data set, we estimated the corresponding genetic parameters of these traits by REML procedures. A univariate or bivariate repeatability animal model was used that included the fixed effects of herd × test day × spectrometer, stage of lactation, and year × month of calving as well as the random additive genetic, permanent environmental, and residual effects. Heritability estimates varied between 0.37 and 0.48 for the 9 cheese-making property traits analyzed. Coagulation traits were the ones with the highest heritability (0.42 to 0.48), whereas cheese yields and pH had the lowest heritability (0.37 to 0.39). Strong favorable genetic correlations, with absolute values between 0.64 and 0.97, were found between different measures of cheese yield, between coagulation traits, between cheese yields and coagulation traits, and between coagulation traits measured for PCC and SC. In contrast, the genetic correlations between milk pH and CY or coagulation traits were weak (-0.08 to 0.09). The genetic relationships between cheese-making property traits and milk composition were moderate to high. In particular, high levels of proteins, fatty acids, Ca, P, and Mg in milk were associated with better cheese yields and improved coagulation. Proteins in milk were strongly genetically correlated with coagulation traits and, to a lesser extent, with cheese yields, whereas fatty acids in milk were more genetically correlated with cheese yields than with coagulation traits. This study, carried out on a large scale in Montbéliarde cows, shows that MIR predictions of cheese yields and milk coagulation properties are sufficiently accurate to be used for genetic analyses. Cheese-making traits, as predicted from MIR spectra, are moderately heritable and could be integrated into breeding objectives without additional phenotyping cost, thus creating an opportunity for efficient improvement via selection.

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“…Les laits de mélange (tanks + cuves) ont été collectés en février-mars et mai-juin 2015 (deux saisons de vêlage) dans 100 troupeaux de tailles différentes, répartis sur toute la région et présentant des taux protéiques annuels variés lors de la campagne précédente. L'échantillonnage des laits individuels a été réalisé entre janvier et juin 2016 sur des vaches à différents stades de lactation qui présentaient une large variété de génotypes aux lactoprotéines (Fang et al, 2016) et avec moins de 10 6 cellules somatiques par mL et 10 5 UFC/mL. Sur les 250 échantillons de lait individuels recueillis, 99 provenaient de la traite du matin, 98 de la traite du soir et 53 étaient un mélange de laits prélevés en proportions relatives à la traite du matin et du soir.…”

Section: Population De Calibration : éChantillonnage Et Analyses De Runclassified

Analyse génétique de la « fromageabilité » du lait de vache prédite par spectrométrie dans le moyen infrarouge en race Montbéliarde

et al. 2019

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Les aptitudes du lait à la transformation en fromage sont étroitement liées à sa composition. Ces caractères, difficiles à mesurer directement, ont été prédits à partir des spectres dans le moyen infrarouge (MIR) du lait en race Montbéliarde (projet From’MIR). Cet article rassemble les résultats de l’analyse du déterminisme génétique des aptitudes fromagères et de la composition fine du lait, prédites à partir de six millions de spectres MIR de 400 000 vaches. Ces caractères sont modérément à fortement héritables et les corrélations génétiques entre caractères fromagers (rendements et coagulation) et avec la composition du lait (protéines, acides gras et minéraux) sont élevées et favorables. Des analyses d’association (GWAS) et de réseaux de gènes, réalisées à partir des génotypes imputés pour l’ensemble des variations du génome de 20 000 vaches, permettent d’identifier des gènes et des variants candidats ainsi qu’un réseau de 736 gènes impliqués dans des voies métaboliques et des gènes régulateurs fonctionnellement liés à la composition du lait. Enfin, l’estimation de la précision d’une évaluation génomique montre qu’un modèle de type contrôles élémentaires, incluant les variants détectés par les GWAS et présumés causaux, permet de prédire des valeurs génomiques précises. Nous avons par ailleurs simulé une sélection incluant les aptitudes fromagères qui montre les possibilités de sélectionner efficacement les vaches pour qu’elles produisent un lait plus « fromageable », avec un impact limité sur le gain génétique des caractères actuellement sélectionnés. Ces résultats ont conduit à la mise en place d’un prototype d’évaluation génomique en race Montbéliarde dans la zone AOP Comté en 2019

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The relationships among bovine αS-casein phosphorylation isoforms suggest different phosphorylation pathways

Cited by 42 publications

References 43 publications

Combining different proteomic approaches to resolve complexity of the milk protein fraction of dromedary, Bactrian camels and hybrids, from different regions of Kazakhstan

Combining different proteomic approaches to resolve complexity of the milk protein fraction of dromedary, Bactrian camels and hybrids, from different regions of Kazakhstan

Genetic parameters for cheese-making properties and milk composition predicted from mid-infrared spectra in a large data set of Montbéliarde cows

Analyse génétique de la « fromageabilité » du lait de vache prédite par spectrométrie dans le moyen infrarouge en race Montbéliarde

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