Uranyl Photocleavage of Phosphopeptides Yields Truncated C-Terminally Amidated Peptide Products.

The uranyl ion (UO22+ ) binds phosphopeptides with high affinity, and when irradiated with UV-light, it can cleave the peptide backbone. In this study, high-accuracy tandem mass spectrometry and enzymatic assays were used to characterise the photocleavage products resulting from the uranyl photocleavage reaction of a tetraphosphorylated ß-casein model peptide. We show that the primary photocleavage products of the uranyl-catalysed reaction are C-terminally amidated. This could be of great interest to the pharmaceutical industry, as efficient peptide amidation reactions are one of the top challenges in green pharmaceutical chemistry.

Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods.

The effect of shear on the solubilization of a range of dairy powders was investigated. The rate of solubilization of low solubility milk protein concentrate and micellar casein powders was examined during ultrasonication, high pressure homogenization and high-shear rotor-stator mixing and compared to low-shear overhead stirring. The high shear techniques were able to greatly accelerate the solubilization of these powders by physically breaking apart the powder agglomerates and accelerating the release of individual casein micelles into solution. This was achieved without affecting the structure of the solubilized proteins. The effect of high shear on the re-establishment of the mineral balance between the casein micelles and the serum was examined by monitoring the pH of the reconstituted skim milk powder after prior exposure to ultrasonication. Only minor differences in the re-equilibration of the pH were observed after sonication for up to 3 min, suggesting that the localized high shear forces exerted by sonication did not significantly affect the mass transfer of minerals from within the casein micelles.

Protective role of ascorbic acid in the decontamination of cow milk casein by gamma-irradiation.

PURPOSE: The aim of this work was to investigate the protective role of ascorbic acid on irradiation-induced modification of casein. MATERIALS AND METHODS: Casein stock solutions were irradiated with increasing doses 2-10 kGy using (60)Co Gamma rays at a dose rate D• = 136.73 Gy/min at room temperature. The total viable microorganism content of cow milk casein was evaluated by Plate Count Agar (PCA) incubation for 48 h at 37°C. Sodium dodecylsulfate gel electrophoresis (SDS-PAGE) and Matrix-Assisted Laser Desorption-Ionization Time-of-Flight mass spectrometry (MALDI-TOF-MS) analysis were used to evaluate the effect of gamma irradiation on casein integrity. RESULTS: Gamma irradiation reduced the bacterial contamination of casein solutions at a lower irradiation dose when performed in the presence of ascorbic acid. The irradiation treatment of casein in the absence of ascorbic acid with a dose of 4 kGy could reduce 99% of the original amount of bacterial colonies. However, in the presence of ascorbic acid the irradiation treatment of casein with a dose lower than 2 kGy could reduce 99% of the original amount of bacterial colonies which suggested that the irradiation dose lower than 2 kGy achieved almost the entire decontamination result. SDS-PAGE and MALDI-TOF-MS analysis showed that ascorbic acid protected cow milk casein from degradation and subsequent aggregation probably by scavenging oxygen and protein radicals produced by the irradiation. CONCLUSIONS: It is demonstrated that the combination of gamma irradiation and ascorbic acid produce additive effects, providing acceptable hygienic quality of cow milk casein and protects caseins against Reactive Oxygen Species (ROS) generated, during the irradiation process.

Sterilization and protection of protein in combinations of Camellia sinensis green tea extract and gamma irradiation.

Sterilization of milk protein without heating is of great interest. Gamma irradiation is a very powerful method to decontaminated casein. Gamma-irradiation of proteins in aqueous media at doses higher than 5kGy is known to induce their aggregation (without oxygen) or degradation (in presence of oxygen). Camellia sinensis green tea extract addition before irradiation of caseins cow milk proteins was examined. It was found that the presence of C. sinensis green tea extract during irradiation in the presence of oxygen conditions prevented the protein aggregation even at doses higher than 10kGy, probably by scavenging oxygen radicals produced by irradiation. The protective role of C. sinensis green tea extract allowing the gamma-irradiation treatment of caseins cow milk proteins in solution, was asserted by sodium dodecyl-sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and by high performance liquid chromatography inverse phase (RP-HPLC). The total viable microorganisms content evaluated by Plate Count Agar (PCA) incubation for 12h at 37°C, showed that caseins protein preparations gamma-irradiated remained sterile at a dose 2kGy in absence of C. sinensis green tea extract and at a dose lower than 2kGy in the presence of C. sinensis green tea extract.

[Long-lived radicals of amino acids induced by X-ray-radiation are the source of hydrogen peroxide in aqueous medium].

The formation of long-lived radicals in the solutions of casein and its hydrolysate with an equimolar mixture of amino acids was compared by measuring the X-ray-induced chemiluminescence. It was shown that free amino acids constituting the protein produce long-lived radicals. It was demonstrated that some amino acids (Leu, Ile, Val, Ser, Trp, Met, Pro, Arg, Gly, Phe) emit light of visible spectrum over a long period of time after the irradiation, which indicates the generation of long-lived radicals of these amino acids. The half-life times of these radicals are several hours. Dissolving irradiated dry amino acids capable of luminescing over a long time gives rise to the formation of hydrogen peroxide in aqueous medium.

Acid-induced gelation behavior of sonicated casein solutions.

Casein gels were made from solutions sonicated by 24 and 130 kHz ultrasounds for 0, 60 and 120 min, followed by acidification with glucono-delta-lactone at 30 degrees C. The dynamics of gel formation were studied using rheological methods and microstructure of gels was monitored using scanning electron microscopy. Sonication postponed the gelation point to a lower pH value and increased the elasticity of freshly formed gels. It also resulted in gels with a more interconnected structure and smaller non-distinguishable particulates. This structure was especially dominant for the gel made from the solution already sonicated for 120 min.

Gamma-irradiation influence on the structure and properties of calcium caseinate-whey protein isolate based films. Part 2. Influence of polysaccharide addition and radiation treatment on the structure and functional properties of the films.

The influence of gamma-irradiation (32 kGy) followed by the addition of polysaccharides (potato starch, soluble potato starch, and sodium alginate) and heating on the properties of the films based on calcium caseinate (CC)-whey proteins isolate (WPI) and the gels formed with CaCl(2) was evaluated. Radiation induced an improvement of the mechanical and barrier properties of all films. The polysaccharides' effect on the irradiated and non-irradiated CC-WPI gels could be predicted as the sum of their separate effects on CC and on WPI, apart from the alginate interaction with the irradiated CC-WPI. The better properties of the films achieved after admixing polysaccharides to the formerly irradiated protein solution correspond to the smaller strength of gels. Properties of the films and gels prepared using the irradiated proteins and alginate differed depending on whether alginate was admixed before or after irradiation. Results were related to the protein structure, interaction with polysaccharides, and the film's microstructure.

Gamma-irradiation influence on the structure and properties of calcium caseinate-whey protein isolate based films. Part 1. Radiation effect on the structure of proteins gels and films.

Brookfield viscosimetry, Fourier transform infrared spectroscopy, transmission electron microscopy (TEM), and measurements of the texture strength of gels formed with CaCl2 and the mechanical and barrier properties of the film were applied in studies of gel formation and structural and mechanical properties of gels and films prepared using calcium caseinate (CC)-whey protein isolate (WPI)-glycerol (1:1:1), control, and irradiated with 60Co gamma rays using a 32 kGy dose. The irradiated gels have appeared to be more "fine-stranded" as compared to the more "particulate" control gels and lead to the formation of more rigid films with improved mechanical strength and barrier properties. This results from cross-linking and the modification of protein conformations were induced by irradiation, in particular the increase in the beta-sheet and beta-strand contents. Structural modifications taking place in CC-WPI composition are related to modifications taking place separately in CC and WPI. Improvement of the properties of the films after irradiation corresponds to the increased density of the cross-linked material because no change in the porosity of the films was observed by TEM.

Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic.

The formation of electrostatic complexes between sodium caseinate and gum arabic (GA) was studied as a function of pH (2.0-7.0), using slow acidification in situ with glucono-delta-lactone (GDL) or titration with HCl. The colloidal behavior of the complexes under specific conditions was investigated using absorbance measurements (at 515 or 810 nm) and dynamic light scattering (DLS). In contrast to the sudden increase in absorbance and subsequent precipitation of sodium caseinate solutions at pH < 5.4, the absorbance values of mixtures of sodium caseinate and GA increased to a level that was dependent on GA concentration at pH 5.4 (pH(c)). The absorbance values remained constant with further decreases in pH until a sudden increase in absorbance was observed (at pH(phi)). The pH(phi) was also dependent upon the GA concentration. Dynamic light scattering (DLS) data showed that the sizes of the particles formed by the complexation of sodium caseinate and GA between pH(c) and pH(phi) were between 100 and 150 nm and these nanoparticles were visualized using negative staining transmission electron microscopy (TEM). Below pH(phi), the nanoparticles associated to form larger particles, causing phase separation. zeta-Potential measurements of the nanoparticles and chemical analysis after phase separation showed that phase separation was a consequence of charge neutralization. The formation of complexes between sodium caseinate and GA was inhibited at high ionic strength (>50 mM NaCl). It is postulated that the structure of the nanoparticles comprises an aggregated caseinate core, protected from further aggregation by steric repulsion of one, or more, electrostatically attached GA molecules.

Dynamic light scattering investigation of sodium caseinate and xanthan mixtures.

Aqueous solutions of sodium caseinate and xanthan at pH 7 and containing 0.1 M NaCl, and their mixtures were investigated using dynamic light scattering. Sodium caseinate solutions showed a bimodal distribution of relaxation rates; with the aggregate peak distribution predominating. Xanthan solutions showed a single distribution at low concentrations (< or =0.06 wt.%) and a bimodal distribution at higher concentrations. The sodium caseinate-xanthan mixture modes were independent of the total biopolymer concentration, and behaved as a superposition of sodium caseinate solution alone and xanthan solution alone. This indicates that there is no interaction between xanthan and sodium caseinate in the range of concentrations considered in this study.

Effects of gamma radiation on the allergenic and antigenic properties of milk proteins.

This study was carried out to evaluate the application of food irradiation technology as a method for reducing milk allergies. Bovine alpha-casein (ACA) and beta-lactoglobulin (BLG) were used as milk proteins. Using milk-hypersensitive patients' immunoglobulin E (IgE) and rabbit IgGs individually produced to ACA and BLG, the changes of allergenicity and antigenicity of irradiated proteins were observed by competitive indirect enzyme-linked immunosorbent assay. Allergenicity and antigenicity of the irradiated proteins were changed with different slopes of the inhibition curves. The disappearance of the band on sodium dodecyl sulfate-polyacrylamide gel electrophoresis and increase of the turbidity showed that solubility of the proteins decreased by radiation, and this decrease might be caused by agglomeration of the proteins. These results indicated that epitopes on milk allergens were structurally altered by gamma irradiation.

Heat-induced changes in casein-derived phosphopeptides.

Phosphopeptides derived from casein may function as carriers for calcium and trace elements. In regard to such specific nutritive effects, the heat-induced changes in tryptic phosphopeptides liberated from bovine sodium caseinate as a model system were investigated. Both microwave and oven heating resulted in a marked loss of peptide-bound phosphorous (dephosphorylation) and a decrease of casein-phosphopeptides in the soluble part of the tryptic hydrolysate. It is concluded that hydrolysis of phosphoseryl to seryl residues was the prevailing degradation step to soluble proteolytic products, whereas lysinoalanyl-casein is claimed to be present almost exclusively in the pH 4.6-insoluble part of the tryptic digest.

Protein aggregation in aqueous casein solution; effect of irradiation, dose level, concentration, storage, and additives (carbohydrate and lipid).

Radiation-induced aggregation of protein in aqueous solutions was studied. Different concentrations of casein solutions have been irradiated as such or in the presence of carbohydrate and/or lipid. Gel chromatography data indicated a close relation between the amounts of aggregates and protein concentration. Protein aggregation increased with the increase in radiation dose level. The addition of carbohydrate (trehalose) reduced the amount of radiation-induced aggregates, whereas the sole addition of oil caused an induction in protein aggregation when the solution was irradiated at 1 Mrad. However, insignificant changes in protein aggregation were observed when emulsified oil was added to the casein-trehalose solution.

The nutritional value of irradiated casein-fat mixtures-effect of anaerobic conditions, storage time, added vitamin E and degree of unsaturation of lipids.

The effect of oxygen elimination during irradiation (5 Mrad) and subsequent storage, storage time (12 weeks), degree of lipid-unsaturation and added antioxidant (vitamin E) in protein-lipid mixtures (casein : fat - 11.1 : 4) on the nutritive value of protein was studied during 8-day nitrogen balance trials in 12 groups of 6 weanling rats each. When casein-cocofat-cornoil mixtures were irradiated and stored under aerobic conditions a reduction of NPU appeared upon prolonged storage time, which was prevented by excluding oxygen during irradiation and storage. When the lipid component consisted entirely of cocofat no loss in NPU occurred under aerobic processing and storage conditions throughout the 12 week storage period. Replacement of cocofat through sunfloweroil resulted in a drastic reduction of NPU and in growth inhibition, which was not prevented by the addition of vitamin E (0.05 g/100 g lipid). Irradiation of casein-lipid mixtures resulted in a significant increase of carbonyl compounds. A further increase was effectively prevented by elimination of oxygen during irradiation and storage. A drastic increase of carbonyl compounds as well as a significant reduction of available lysine occurred in casein-sunfloweroil mixtures. Added vitamin E afforded only limited protection against these changes.

The effect of non-protein food constituents on the nutritive value of radiation-sterilized casein.

The effect of radiation sterilization on casein alone and in the presence of glucose or starch was assessed by means of nitrogen balance studies in growing rats and compared to the effect of heat sterilization. No decrease in protein digestibility and utilization was noticed in the irradiated samples nor did the presence of glucose or starch during processing cause and changes of these parameters. Following heat sterilization of casein in the presence of glucose there was a significant reduction in protein digestibility and Net Protein Utilization (NPU). These changes were accompanied by a drastic decline of available lysine. The inclusion of 3% agar-agar (aqueous solution) in the diet induced a drastic rise in endogenous faecal nitrogen losses and a corresponding decrease in apparent protein digestibility and NPU.