Proteomic and immunochemical approaches to understanding the glycation behaviour of the casein and β-lactoglobulin fractions of flavoured drinks under UHT processing conditions

Scientific Reports
Ovidiu I GeicuAndreea Iren Serban

Abstract

Dairy technology used to produce sweetened milk products might introduce additional advanced glycation end products (AGEs) into the diet. These molecular messengers are linked to detrimental health effects. Using a model accurate to the thermal treatment, reducing sugars, main protein content, and prolonged storage of ultra-high-temperature-sterilized (UHT) milk, we studied the behaviour of milk proteins during glycation. Two-dimensional electrophoresis (2-DE) profiles and western blots of glycated total casein revealed the major contributions of αs2-casein and β-casein and the relatively minor contributions of κ-casein towards the formation of Nε-carboxymethyllysine (CML)-positive aggregates. Glycated κ-casein had the lowest furosine (FUR), 5-hydroxymethylfurfural (HMF) and AGEs content. Conversely, the α-casein fraction demonstrated a high susceptibility to glycation, having the highest FUR, HMF and AGE levels. The gel-filtration elution profiles and the corresponding fraction fluorescence revealed that glycated casein aggregates were highly fluorescent, while the β-lactoglobulin glycation profile was similar to that of bovine serum albumin, and fluorescence was detected mainly in tetramers. Although CML is not a cross-linkin...Continue Reading

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Citations

Dec 6, 2019·Journal of the Science of Food and Agriculture·Mohamed H Abd El-Salam, Safinaz El-Shibiny
Apr 10, 2019·Amino Acids·Sanja Milkovska-Stamenova, Ralf Hoffmann
Sep 22, 2020·Methods : a Companion to Methods in Enzymology·James A BroadbentMichelle L Colgrave
Apr 14, 2021·Scientific Reports·Valentin CaluLiviu Bilteanu

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Methods Mentioned

BETA
gel-filtration
gel filtration
deamination
gel
electrophoresis
ELISA

Software Mentioned

Image Lab
Dionex

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