Effects of heat treatment on conformation and cell growth activity of alpha- lactalbumin and beta-lactoglobulin from market milk.
Effects of heat treatment on conformation and cell growth activity of alpha- lactalbumin and beta-lactoglobulin from market milk.
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热处理对市场牛奶中α-乳清蛋白和β-乳球蛋白的构象和细胞生长活性的影响。
DOI：
10.2220/biomedres.38.53
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发表时间：
2017
期刊：
影响因子：
--
通讯作者：
Y. Kanamaru
中科院分区：
文献类型：
--
作者：
M. Inagaki;S. Kawai;X. Ijier;Mayuko Fukuoka;T. Yabe;S. Iwamoto;Y. Kanamaru
加热工艺、低温长时间（LTLT）巴氏灭菌和超热处理（UHT）灭菌是提高原料奶保质期和确保微生物安全的必要条件。我们评估了加热经历对从四种市场牛奶中分离的α-乳蛋白（α-LA）和β-乳球蛋白（β-LG）的分子特性的影响，这些牛奶包括LTLT-A（66°C 30分钟）、LTLT-B（65°C 30分钟）、UHT-I（130°C 2秒，间接加热）和UHT-D（135°C 2秒，直接加热）样品。我们使用圆二色光谱测量和WST-1方法检测蛋白质的分子构象和细胞生长活性。从这四种市场牛奶中分离的α-LA与原料奶α-LA相比，在结构上没有显著差异，而UHT-I中的α-LA仅对肠上皮细胞系的细胞生长具有比原料奶α-LA更强的抑制作用。在β-LG的情况下，只有UHT-I样品表现出剧烈的结构变化，而它没有表现出任何细胞毒性。我们发现α-LA和β-LG对细胞活力的影响与UHT的类型有关；间接和直接。这些发现表明，热处理对乳清蛋白的影响应进一步仔细研究。
Heat processes, low temperature for long time (LTLT) pasteurization and ultra-heat treatment (UHT) sterilization, are essential for commercial market milk to improve the shelf life of raw milk and ensure microbial safety. We evaluated the effects of heat experience on the molecular properties of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) isolated from four types of market milk such as LTLT-A (66°C for 30 min), LTLT-B (65°C for 30 min), UHT-I (130°C for 2 s, indirect heating) and UHT-D (135°C for 2 s, direct heating) samples. We examined molecular conformations using circular dichroism spectrum measurement and cell growth activity using the WST-1 method for the proteins. α-LA isolated from each of these four types of market milk displayed no significant structural difference as compared to raw milk α-LA, while α-LA of UHT-I only inhibited cell growth of an intestinal epithelial cell line more potently than raw milk α-LA. In the case of β-LG, only the UHT-I sample demonstrated a drastic change in structure, while it did not exhibit any cytotoxicity. We found that cell viability effects of α-LA and β-LG are attributable to the type of UHT; indirect and direct. These findings indicate that the effect of heat treatment on whey proteins should carefully be investigated further.
锌和钙与α-乳白蛋白结合在乳糖生物合成中的生理作用。
影响因子：
2.9
作者：
Musci,G;Berliner,LJ
通讯作者：
Berliner,LJ