Use of mass spectrometry to characterize proteolysis in cheese

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 964-972

  Piraino, Paolo ^a   Upadhyay, Vivek K ^b   Rossano, Rocco ^a   Riccio, Paolo ^a   Parente, Eugenio ^a   Kelly, Alan L ^b   McSweeney, Paul L H ^b  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheese; MALDI ToF; Multidimensional scaling; Proteolysis; Small peptides

Indexed keywords

ALCOHOL; PEPTIDE;

ARTICLE; CHEESE; CHEESE RIPENING; DATA ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; FRACTIONATION; MASS SPECTROMETRY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; PEPTIDE ANALYSIS; PROTEIN ANALYSIS; PROTEIN DEGRADATION;

EID: 33748959583     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.02.048     Document Type: Article

References (44)

1. Abell D.C., and Sporns P. Rapid quantitation of potato glycoalkaloids by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Journal of Agricultural and Food Chemistry 44 8 (1996) 2292-2296
2. Abo-Elnaga I.G., and Plapp R. Peptidases of Lactobacillus casei and Lactobacillus plantarum. Journal of Basic Microbiology 27 (1987) 123-130
3. Addeo F., Chianese L., Sacchi R., Spagna-Musso S., Ferranti P., and Malorni A. Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/1. Journal of Dairy Research 61 3 (1994) 365-374
4. Addeo F., Chianese L., Salzano A., Sacchi R., Cappuccio U., Ferranti P., et al. Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese. Journal of Dairy Research 59 3 (1992) 401-411
5. Alomirah H.F., Alii I., and Konishi Y. Applications of mass spectrometry to food proteins and peptides. Journal of Chromatography A 893 1 (2000) 1-21
6. Angeletti R., Gioacchini A.M., Seraglia R., Piro R., and Traldi P. The potential of matrix-assisted laser desorption/ionization mass spectrometry in the quality control of water buffalo Mozzarella cheese. Journal of Mass Spectrometry 33 6 (1998) 525-531
7. Broadbent J.R., Strickland M., Weimer B.C., Johnson M.E., and Steele J.L. Peptide accumulation and bitterness in Cheddar cheese made using single-strain Lactococcus lactis starters with distinct proteinase specificities. Journal of Dairy Science 81 2 (1998) 327-337
8. Combes C., Paterson E., and Amado R. Isolation and identification of low molecular weight peptides from Emmentaler cheese. Journal of Food Science 67 2 (2002) 553-559
9. Cozzolino R., Passalacqua S., Salemi S., and Garozzo D. Identification of adulteration in water buffalo Mozzarella and in ewe cheese by using whey proteins as biomarkers and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Journal of Mass Spectrometry 37 9 (2002) 985-991
10. Cozzolino R., Passalacqua S., Salemi S., Malvagna P., Spina E., and Garozzo D. Identification of adulteration in milk by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Journal of Mass Spectrometry 36 9 (2001) 1031-1037
11. de Frutos M., Cifuentes A., Diez-Masa J.C., Camafeita E., and Mendez E. Multiple peaks in HPLC of proteins: bovine serum albumin eluted in a reversed-phase system. Journal of High Resolution Chromatography 21 1 (1998) 18-24
12. Everitt B.S., and Dunn G. Applied multivariate data analysis (2001), Arnold, London
13. s1-casein-(1-23)-fragment by the free and bound form of the cell-envelope proteinase of Lactococcus lactis subsp. cremoris under conditions prevailing in cheese. Systematic and Applied Microbiology 16 (1993) 1-8
14. Fanton C., Delogu G., Maccioni E., Podda G., Seraglia R., and Traldi P. Matrix-assisted laser desorption/ionization mass spectrometry in the dairy industry 2. The protein fingerprint of ewe cheese and its application to detection of adulteration by bovine milk. Rapid Communications in Mass Spectrometry 12 20 (1998) 1569-1573
15. Fedele L., Seraglia R., Battistotti B., Pinelli C., and Traldi P. Matrix-assisted laser desorption/ionization mass spectrometry for monitoring bacterial protein digestion in yogurt production. Journal of Mass Spectrometry 34 12 (1999) 1338-1345
16. Ferranti P., Malorni A., Nitti G., Laezza P., Pizzano R., Chianese L., et al. Primary structure of ovine alpha(s1)-caseins-localization of phosphorylation sites and characterization of genetic-variant-A, genetic-variant-C and genetic-variant-D. Journal of Dairy Research 62 2 (1995) 281-296
17. Ferranti P., Addeo F., Malorni A., Chianese L., Leroux C., and Martin P. Differential splicing of pre-messenger RNA produces multiple forms of mature caprine alpha(s1)-casein. European Journal of Biochemistry 249 1 (1997) 1-7
18. Fox P.F., McSweeney P.L.H., and Singh T.K. Methods for assessing proteolysis in cheese during ripening. In: Malin E.L., and Tunick M.H. (Eds). Chemistry of structure/function relationships in cheese (1995), Plenum Pres, London 161-194
19. Gagnaire V., Mollé D., Herrouin M., and Léonil J. Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved. Journal of Agricultural and Food Chemistry 49 9 (2001) 4402-4413
20. Gouldsworthy A.M., Leaver J., and Banks J.M. Application of a mass spectrometry sequencing technique for identifying peptides present in Cheddar cheese. International Dairy Journal 6 8-9 (1996) 781-790
21. s1 B-casein. Journal of Dairy Research 41 1 (1974) 147-153
22. IDF. Chemical methods for evaluation of proteolysis in cheese maturation bulletin 261 (1991), International Dairy Federation, Brussels
23. IDF. Chemical methods for evaluation of proteolysis in cheese maturation bulletin 337 (1999), International Dairy Federation, Brussels
24. s1-casein by proteinases of Streptococcus cremoris H61. Journal of Food Science 51 5 (1986) 1253-1264
25. Kim H., Leszyk J., and Taub I. Direct observation of protein glycosylation by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Journal of Agricultural and Food Chemistry 45 6 (1997) 2158-2165
26. Kuchroo C.N., and Fox P.F. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 37 6 (1982) 331-335
27. Lund M., and Ardö Y. Purification and identification of water soluble phosphopeptides from cheese using Fe(III) affinity chromatography and mass spectrometry. Journal of Agricultural and Food Chemistry 52 (2004) 6616-6622
28. McSweeney P.L.H., and Fox P.F. Cheese: methods of chemical analysis. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology. 2nd ed. Vol. 1 (1993), Chapman and Hall, London 341-388
29. McSweeney P.L.H., and Fox P.F. Chemical methods for the characterization of proteolysis in cheese during ripening. Lait 77 1 (1997) 41-76
30. s1-casein. Journal of Dairy Research 60 3 (1993) 401-412
31. Pripp A.H., Shakeel-Ur-Rehman, McSweeney P.L.H., and Fox P.F. Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses. International Dairy Journal 9 7 (1999) 473-479
32. Pripp A.H., Shakeel-Ur-Rehman, McSweeney P.L.H., Sørhaug T., and Fox P.F. Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactococccus. International Dairy Journal 10 1-2 (2000) 25-31
33. Pripp A.H., Stepaniak L., and Sørhaug T. Chemometrical analysis of proteolytic profiles during cheese ripening. International Dairy Journal 10 4 (2000) 249-253
34. Pripp A.H., Tobiassen R.O., Stepaniak L., and Sørhaug T. Comparative capillary electrophoresis analysis of proteolysis breakdown in caseinate and cheese curd models. Lebensmittel-Wissenschaft und-Technologie 31 (1998) 177-181
35. Shakeel-Ur-Rehman, Pripp A.H., McSweeney P.L.H., and Fox P.F. Assessing the proteolytic and cheese ripening properties of single strains of Lactococcus in miniature cheeses. Lait 79 4 (1999) 361-383
36. Siciliano R., Rega B., Amoresano A., and Pucci P. Modern mass spectrometric methodologies in monitoring milk quality. Analytical Chemistry 72 2 (2000) 408-415
37. Smit G., Kruyswijk Z., Weerkamp A.H., de Jong C., and Neeter R. Screening for and control of debittering properties of cheese cultures. In: Taylor A.J., and Mottram D.S. (Eds). Flavour Science: Recent Developments. 8th ed. (1996), Royal Society of Chemistry, Cambridge
38. Soeryapranata E., Powers J.R., Hill H.H., Siems W.F., Al-Saad K., and Weller K.M. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry method for the quantification of β-casein fragment (f193-209). Journal of Food Science 67 2 (2002) 534-538
39. Soeryapranata E., Powers J., Fajarrini F., Weller K., Hill H., and Siems W. Relationship between MALDI-TOF analysis of β-CN f193-209 concentration and sensory evaluation of bitterness intensity of aged Cheddar cheese. Journal of Agricultural and Food Chemistry 50 17 (2002) 4900-4905
40. Soeryapranata E., Powers J., Weller K., Hill H., and Siems W. Differentiation of intracellular peptidases of starter and adjunct cultures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Lebensmittel- Wissenschaft und-Technologie 37 I (2004) 17-22
41. Upadhyay V.K., McSweeney P.L.H., Magboul A.A.A., and Fox P.F. Proteolysis in cheese during ripening. In: Fox P.F., McSweeney P.L.H., Cogan T.M., and Guinee T.P. (Eds). Cheese: Chemistry, Physics and Microbiology. 3rd ed. Vol. I (2004), Elsevier, London 391-434
42. Visser S., and Slangen K.J. On the specificity of chymosin (rennin) in its action on bovine β-casein. Netherlands Milk and Dairy Journal 31 (1977) 16-30
43. Wallace J.M., and Fox P.F. Rapid spectrophotometric and fluorimetric methods for monitoring nitrogenous (proteinaceous) compounds in cheese and cheese fractions: a review. Food Chemistry 62 2 (1998) 217-224
44. Zappacosta F., Di Luccia A., Ledda L., and Addeo F. Identification of C-terminally truncated forms of beta-lactoglobulin in whey from Romagnola cows' milk by two dimensional electrophoresis coupled to mass spectrometry. Journal of Dairy Research 65 2 (1998) 243-252