Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins
Abstract
:1. Introduction
2. Materials and Methods
2.1. Milk Samples
2.2. Removal of Fat and Denatured Protein
2.3. Filter Aided Sample Preparation (FASP)
2.4. LC-MS/MS Analysis
2.5. Data Analysis
2.6. Statistical Analysis
3. Results
4. Discussion
5. Conclusions
Supplementary Materials
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Sample Origin | Farms (in Bavaria) | ||
---|---|---|---|
Traunstein | Freising | Starnberg | |
No. of cows | 13 | 60 | 30 |
Time point of milking for pooled samples | Morning and evening | Morning and evening | Morning and evening |
No. of detectable milk serum proteins in raw milk samples | 143 | 153 | 158 |
Code | Milk Fraction | Processing Conditions | Day of Processing * | Grouping of Milk Types ** |
---|---|---|---|---|
RAW | Native raw milk | - | Wednesday | No-low heat |
PAS | Pasteurized | 72 °C for 20 s | Wednesday | No-low heat |
Total processing time *** 60 s | ||||
SKI | Skim milk | Separation at 50 °C | Tuesday | No-low heat |
FAT | Fat fraction/cream | Separation at 50 °C | Tuesday | - |
HOM | Homogenized milk | Preheating to 55 °C, 2-stage homogenization at 250/50 bar | Tuesday | - |
ESL | Extended shelf life milk | Preheating at 95 °C for 20 s, direct steam injection at 127 °C for 5 s | Monday | High heat |
Total processing time *** 60 s | ||||
UHT | Ultra-high heat treated | Preheating at 93 °C for 23 s, direct steam injection at 142 °C for 5 s | Monday | High heat |
Total processing time *** 85 s | ||||
BOI | Boiled milk | Preheating at >80 °C for >300 s, boiling at 100 °C for 30 s | Tuesday | High heat |
Total processing time *** 2000 s |
Protein Code | Number of Peptides | p-Value * | Log2 Fold Change (95% CI) | Protein Name | Protein Function |
---|---|---|---|---|---|
P80457 | 67 | 0.001 | −0.44 (−0.56; −0.31) | Xanthine dehydrogenase/oxidase | immunity |
P24627 | 71 | 0.004 | −0.37 (−0.51; −0.22) | Lactoferrin | immunity |
G3X6N3 | 57 | 0.006 | −0.35 (−0.50; −0.20) | Serotransferrin | transport |
F1MR22 | 42 | 0.004 | −0.34 (−0.47; −0.21) | Polymeric immunoglobulin receptor | immunity |
P80025 | 37 | 0.001 | −0.33 (−0.43; −0.23) | Lactoperoxidase | immunity |
G3N1R1 | 4 | 0.002 | −0.32 (−0.44; −0.21) | Uncharacterized protein | unknown |
F1MGU7 | 7 | 0.04 | −0.30 (−0.52; −0.07) | Fibrinogen gamma-B chain | Blood coagulation |
G3X7A5 | 80 | 0.002 | −0.29 (−0.41; −0.18) | Complement C3 | immunity |
F1MZ96 | 10 | 0.002 | −0.27 (−0.36; −0.18) | Uncharacterized protein | unknown |
F1MX50 | 4 | 0.01 | −0.27 (−0.40; −0.13) | Uncharacterized protein | cell |
F1MM32 | 8 | 0.026 | −0.26 (−0.43; −0.08) | Sulfhydryl oxidase | enzyme |
P81265 | 42 | 0.006 | −0.24 (−0.35; −0.14) | Polymeric immunoglobulin receptor | immunity |
F1N076 | 12 | 0.001 | −0.23 (−0.30; −0.15) | Ceruloplasmin | cell |
F1MXX6 | 26 | 0.02 | −0.22 (−0.35; −0.08) | Lactadherin | cell |
Q08DQ0 | 6 | 0.017 | −0.21 (−0.34; −0.08) | Plakophilin-3 | cell |
P07589 | 6 | 0.004 | −0.20 (−0.30; −0.11) | Fibronectin | immunity |
A6QNL0 | 6 | 0.01 | −0.20 (−0.32; −0.09) | Monocyte differentiation antigen CD 14 | immunity |
P10152 | 11 | 0.048 | −0.20 (−0.37; −0.04) | Angiogenin-1 (ribonuclease 5) | cell |
F1MMD7 | 5 | 0.031 | −0.20 (−0.34; −0.06) | Inter-alpha-trypsin inhibitor heavy chain H4 | Protease inhibitor |
Q3MHN2 | 6 | 0.043 | −0.20 (−0.35; −0.04) | Complement component C9 | immunity |
P00735 | 7 | 0.028 | −0.18 (−0.30; −0.05) | Prothrombin | immunity |
F1MCF8 | 9 | 0.001 | −0.17 (−0.22; −0.12) | Uncharacterized protein | immunity |
P17690 | 9 | 0.005 | −0.16 (−0.23; −0.09) | Beta-2-glycoprotein 1 | Blood coagulation |
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Brick, T.; Ege, M.; Boeren, S.; Böck, A.; Von Mutius, E.; Vervoort, J.; Hettinga, K. Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins. Nutrients 2017, 9, 963. https://doi.org/10.3390/nu9090963
Brick T, Ege M, Boeren S, Böck A, Von Mutius E, Vervoort J, Hettinga K. Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins. Nutrients. 2017; 9(9):963. https://doi.org/10.3390/nu9090963
Chicago/Turabian StyleBrick, Tabea, Markus Ege, Sjef Boeren, Andreas Böck, Erika Von Mutius, Jacques Vervoort, and Kasper Hettinga. 2017. "Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins" Nutrients 9, no. 9: 963. https://doi.org/10.3390/nu9090963