Cheese processing

Proteomics in Foods: Principles and Applications

Volumn , Issue , 2013, Pages 247-259

  Di Luccia, Aldo ^a,b   Faccia, Michele ^c   Incoronato, Caterina ^b   Inglese, Filomena ^b   Lamacchia, Carmela ^a   Lamparelli, Sara ^a   Occidente, Mariaconsiglia ^b   Matassino, Donato ^b  

^a UNIVERSITY OF FOGGIA   (Italy)

^b ConSDABI ^*  (Italy)

^c UNIVERSITY OF BARI   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85013207045     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-1-4614-5626-1_14     Document Type: Chapter

References (68)

1. Addeo F, Moio L, Chianese L, Stingo C, Resmini P, Berner I, Krause I, Di Luccia A, Bocca A (1990) Use of plasmin to increase the sensitivity of the detection of bovine milk in ovine cheese by gel isoelectric focusing of γ2-caseins. Milchwissenschaft 45(11):708-711
2. Addeo F, Mauriello R, Moio L, Laezza P, Chianese L, Di Luccia A (1992) Ovine casein variant identification using electrophoretic, immunochemical and chromatographic techniques. Milchwissenschaft 47:283-287
3. Addeo F, Chianese L, Sacchi R, Musso SS, Ferranti P, Malorni A (1994) Characterization of the oligopeptides of Parmigiano-Reggiano cheese. J Dairy Res 61: 365-374
4. Aimutis WR, Eigel WN (1982) Identification of λ-casein as plasmin-derived fragments of bovine αs1-casein. J Dairy Sci 65:175-181
5. Aleandri R, Buttazzoni LG, Schneider JC, Caroli A, Davoli R (1990) The effects of milk protein polymorphisms on milk components and cheese-producing ability. J Dairy Sci 73:241-255
6. Alli I, Okoniewska M, Gibbs BF, Konishi Y (1998) Identification of peptides in cheddar cheese by electrospray ionization mass spectrometry. Int Dairy J 8:643-649
7. Avsar YK, Karagul-Yuceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR (2004) Characterization of nutty flavor in cheddar cheese. J Dairy Sci 87:1999-2010
8. Beckman SL, Zulewska J, Newbold M, Barbano DM (2010) Production efficiency of micellar casein concentrate using polymeric. spiral-wound microfiltration membranes. J Dairy Sci 93:4506-4517
9. Cassens PWJR, Visser S, Gruppen H, Voragen AGJ (1999) β-Lactoglobulin hydrolysis. 1. Peptide composition and functional properties of hydrolysates obtained by the action of plasmin, trypsin, and Staphylococcus aureus V8 protease. J Agric Food Chem 47:2973-2979
10. Curtin AC, McSweeney PLH (2004) Catabolism of amino acids in cheese during ripening. In: Fox PF, Mcsweeney PLH, Cogan TM, Guinee TP (eds) Cheese chemistry, physics and microbiology vol 1., Elsevier, London, pp 435-454
11. Di Luccia A, Picariello G, Trani A, Alviti G, Loizzo P, Faccia M, Addeo F (2009) Occurrence of β-casein fragments in cold stored and curdled river buffalo (Bubalus Bubalis, L.) milk. J Dairy Sci 92:1319-1329
12. Dunn HC, Lindsay RC (1985) Evaluation of the role of microbial strecker-derived aroma compounds in unclean-type flavors of cheddar cheese. J Dairy Sci 68:2859-2874
13. Dupont D, Rolet-Repecaud O, Senocq D (2003) A new approach to monitoring proteolysis phenomena using antibodies specifically directed against the enzyme site on its substrate. Anal Biochem 317:240-246
14. Eigel WN (1977) Formation of γ1-A2, γ2-A2 and γ3-A2 caseins by in vitro proteolysis of β-casein A2 with bovine plasmin. Int J Biochem 8:187-192
15. Faccia M, Gambacorta G, Liuzzi VA, Alviti G, Di Luccia A (2003) Influence of cheese weight and type of rennet on composition and proteolysis of "Canestrato Pugliese" cheese II. Chromatographic characterization of soluble nitrogen. Ital J Food Sci 15(1):75-84
16. Faccia M, Loizzo P, Trani A, Gagliardi R, Lamparelli S, Scrocchi P, Di Luccia A (2011) Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina. Scienza e Tecnica Lattiero-Casearia 62(4):233-240
17. Faccia M, Picariello G, Trani A, Loizzo P, Gambacorta G, Lamacchia C, Di Luccia A (2012) Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet. Eur Food Res Technol 234:527-533
18. Ferranti P, Itolli E, Barone F, Malorni A, Garro G, Laezza P, Chianese L, Migliaccio F, Stingo V, Addeo F (1997) Combined high resolution chromatographic techniques (FPLC and HPLC) and mass spectrometry-based identification of peptides and proteins in Grana Padano cheese. Lait 77:683-697
19. Fox PF (1989) Proteolysis during cheese manufacture and ripening. J Dairy Sci 72:1379-1400
20. Fox PF, McSweeney PLH (1997) Rennets: their role in milk coagulation and cheese ripening. In: Law BA (ed) Microbiology and biochemistry of cheese and fermented milk. Chapman and Hall, Blackie Academic &Professional, London, pp 1-249
21. Gagnaire V, Mollé D, Herrouin M, Léonil J (2001) Peptides identified during emmental cheese ripening: origin and proteolytic systems involved. J Agric Food Chem 49(9):4402-4413
22. Gagnaire V, Carpino S, Pediliggieri C, Jardin J, Lortal S, Licitra G (2011) Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry. J Agric Food Chem 59(23):12443-12452
23. Gaiaschi A, Beretta B, Poiesi C, Conti A, Giuffrida MG, Galli CL, Restani P (2000) Proteolysis of αs-casein as a marker of Grana Padano cheese ripening. J Dairy Sci 83:2733-2739
24. Gaiaschi A, Beretta B, Poiesi C, Conti A, Giuffrida MG, Galli CL, Restani P (2001) Proteolysis of β-casein as a marker of Grana Padano cheese ripening. J Dairy Sci 84:60-65
25. Garg SK, Johri BN (1994) Rennet: current trends and future research. Food Rev Int 10:313-355
26. Gouldsworthy AM, Leaver J, Banks JM (1996) Application of a mass spectrometry sequencing technique for identifying peptides present on cheddar cheese. Int Dairy J 6:781-790
27. Grappin R, Rank TC, Olson NE (1985) Primary proteolysis of cheese proteins during ripening. J Dairy Sci 68:531-540
28. Green ML, Foster PMD (1974) Comparison of the rates of proteolysis during ripening of cheddar cheeses made with calf rennet and swine pepsin as coagulants. J Dairy Res 41:269-282
29. Grieve PA, Kitchen BJ (1985) Proteolysis in milk: the significance of proteinases originating from milk leucocytes and a comparison of the action of leucocyte, bacterial and natural milk proteinases on casein. J Dairy Res 52:101-112
30. Grufferty MB, Fox PF (1988) Milk alkaline proteinase. J Dairy Res 55:609-630
31. Hinz K, O'Connor PM, O'Brien B, Huppertz T, Ross RP, Kelly AL (2012) Proteomic study of proteolysis during ripening of cheddar cheese made from milk over a lactation cycle. J Dairy Res 27:1-9
32. Jardin J, Mollè D, Piot M, Lortal S, Gagnaire V (2012) Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening. Int J Food Microbiol 155:19-28
33. Kelly AL, McSweeney PLH (2003) Indigenous proteolytic enzymes in milk. In: McSweeney PLH, Fox PF (eds) Advanced dairy chemistry I, proteins, 2nd edn. Kluwer Academic-Plenum, New York, pp 495-544
34. Kelly AL, O'Flaherty F, Fox PF (2006) Review. Indigenous proteolytic enzymes in milk: a brief overview of the present state of knowledge. Int Dairy J 16:563-572
35. Larsen LB, Benfeldt C, Rasmussen LK, Petersen TE (1996) Bovine milk procathepsin D and cathepsin D: coagulation and milk protein degradation. J Dairy Res 63:119-130
36. Larsen LB, McSweeney PLH, Hayes MG, Andersen JB, Ingvartsen KL, Kelly AL (2006) Variation in activity and heterogeneity of bovine milk proteases with stage of lactation and somatic cell count. Int Dairy J 16:1-8
37. Larsen LB, Hinz K, Jørgensen ALW, Møller HS, Wellnitz O, Bruckmaier RM, Kelly AL (2010) Proteomic and peptidomic study of proteolysis in quarter milk after infusion with lipoteichoic acid from Staphylococcus aureus. J Dairy Sci 93:5613-5626
38. Lucey JA, Fox PF (1993) Importance of calcium and phosphate in cheese manufacture: a review. J Dairy Sci 76:1714-1724
39. Mallatou H, Pappa EC, Boumba VA (2004) Proteolysis in Teleme cheese made from ewes', goats' or a mixture of ewes and goats' milk. Int Dairy J 14:977-987
40. Mariani P, Summer A, Anghinetti A, Senese C, Di Gregorio P, Rando A, Serventi P (1995) Effetti dell'allele αs1-Cn G sulla ripartizione percentuale delle caseine α s1, α s2, βe k in vacche di razza Bruna. Ind Latte 31(4):3-13
41. Marshall T, Williams KM (1988) High resolution two-dimensional electrophoresis and sodium dodecyl sulphate-polyacrylamide gel electrophoresis of cheese proteins after rapid solubilisation. Electrophoresis 9(3):143-147
42. Matassino D (2010) Presentazione dei risultati Unità operativa 'Tracciabilità e Rintracciabilità'. Convegno "Presentazione dei Risultati del Progetto Selmol", organizzato da: Istituto Sperimentale 'Lazzaro Spallanzani', Associazione Italiana Allevatori (AIA), Consorzio di Ricerca e Sperimentazione degli Allevatori (CRSA), Accademia dei Georgofili, Ministero per le Politiche Agricole, Alimentari e Forestali (Mipaaf), Firenze, 15-16 settembre. www.selmol.eu
43. Matassino D (2011) Rintracciabilità di razza e autenticazione di prodotto mediante approccio proteomico. In: Marchitelli C, Ranieri MS, Negrini R (ed) I Georgofili Quaderni 2010 III, supplemento a 'I Georgofili', Atti dell'Accademia dei Georgofili, Anno 2010, Serie VIII-vol 7 (186. dall'inizio). Polistampa, Firenze, pp 305-309
44. Matassino D, Barone CMA, Di Luccia A, Incoronato C, Inglese F, Marletta D, Occidente M, Roncada P (2007a) Genomica e proteomica funzionali. In: I Georgofili-Quaderni 2006-I. Società Editrice Fiorentina, Firenze, pp 201-354
45. Matassino D, Gigante G, Inglese F, Serluca G, Di Luccia A (2007b) Proteomic approach to the study of proteolysis in Podolian caciocavallo cheese. Ital J Anim Sci 6 (suppl. 1):453
46. Matassino D, Gigante G, Inglese F, Romagnuolo F, Di Luccia A (2008) Safeguard of dairy products for a multifunctional rural development of Apennine bioterritories. Proteomics of 'Pecorino di Laticauda'. Preliminary results. In: 3rd symposium of the mediterranean livestock industry network "strategies of the dairy sector in the mediterranean basin". Bari, 16-17 settembre 2008
47. McSweeney PLH (2004) Biochemistry of cheese ripening. Int J Dairy Technol 57:127-144
48. McSweeney PLH, Olson NF, Fox PF, Healy A (1994) Proteolysis of bovine αs2-casein by chymosin. Z Lebensm Unters Forsch 119:429-432
49. McSweeney PLH, Fox PF, Olson NF (1995) Proteolysis of bovine caseins by cathepsin D-preliminary observations and comparison with chymosin. Int Dairy J 5:321-336
50. Molina E, Ramos M, Amigo L (2002) Characterisation of the casein fraction of Ibérico cheese by electrophoretic techniques. J Sci Food Agric 82:1240-1245
51. O'Driscoll BM, Rattray FP, McSweeney PLH, Kelly AL (1999) Protease activities in raw milk determined using a synthetic heptapeptide substrate. J Food Sci 64:606-611
52. O'Flaherty F (1997) Characterisation of some minor caseins and protease peptones of bovine milk. M.Sc. thesis. National University of Ireland, Cork, Ireland
53. Pappa EC, Kandarakis IG, Zerfiridis GK, Anifantakis EM, Sotirakoglou K (2006) Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk. Lait 86:273-290
54. Pappa EC, Robertson JA, Rigby NM, Mellon F, Kandarakis I, Mills ENC (2008) Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk. Int Dairy J 18:605-614
55. Pellegrino L, Cattaneo S, Masotti F, Psathas G (2010) Detection of milk powder and caseinates in Halloumi cheese. J Dairy Sci 93:3453-3460
56. Piraino P, Upadhyay VK, Rossano A, Riccio P, Parente E, Kell AL (2007) Use of mass spectrometry to characterize proteolysis in cheese. Food Chem 101:964-972
57. Senocq D, Dupont D, Rolet-Repecaud O, Levieux D (2002) ELISA for monitoring the cleavage of β-casein at site Lys28-Lys29 by plasmin during Comt. cheese ripening. J Dairy Res 69:491-500
58. Silva SV, Allmere T, Malcata FX, Andrén A (2003) Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk. Int Dairy J 13:559-564
59. Singh TK, Fox PF, Hojrup P, Healy A (1994) A scheme for the fractionation of cheese nitrogen and identification of principal peptides. Int Dairy J 4:111-122
60. Somma A, Ferranti P, Addeo F, Mauriello R, Chianese L (2008) Peptidomic approach based on combined capillary isoelectric focusing and mass spectrometry for the characterization of the plasmin primary products from bovine and water buffalo β-casein. J Chromatogr A 1192:294-300
61. Sousa MJ, Malcata FX (2002) Advances in the role of a plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species. Lait 82:151-170
62. Sousa MJ, Ard Y, McSweeney PLH (2001) Advances in the study of proteolysis during cheese ripening. Int Dairy J 11:327-345
63. Trieu-Cuot P, Addeo F (1981) Occurrence of gamma casein in buffalo milk. J Dairy Res 48:311-317
64. Trieu-Cuot P, Gripon J-C (1982) A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis. J Dairy Res 49:501-510
65. Upadhyay VK, McSweeney PLH, Magboul AAA, Fox PF (2004) Proteolysis in cheese during ripening. In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP (eds) Cheese chemistry, physics and microbiology, vol 1. Elsevier, London, pp 391-433
66. Veloso ACA, Teixeira N, Peres AM, Mendonc A, Ferreira IMPLVO (2004) Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis. Analytical nutritional and clinical methods. Food Chem 87:289-295
67. Visser S (1993) Symposium: proteolytic enzymes and cheese ripening. Proteolytic enzymes and their relation to cheese ripening and flavor: an overview. J Dairy Sci 76:329-350
68. Zhong Q, Daubert CR, Velev OD (2007) Physicochemical variables affecting the rheology and microstructure of rennet casein gels. J Agric Food Chem 55(7):2688-2697