Aggregability and digestibility study of fruit juice fortified camel milk powder proteins
Autori
Khulal, UrmilaGhnimi, Sami
Stevanović, Nikola R.
Rajković, Andreja
Ćirković-Veličković, Tanja
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
In this work, we observed the effect of grape juice (% concentrated juice/% concentrated camel milk: GJ20/80, GJ50/50) and pomegranate juice (PJ20/80, PJ40/60) fortification on camel milk (CM) protein solubility and digestibility. Proteins were dissolved in sodium phosphate buffer to 50 mg/ml and defatted prior Bradford assay of protein concentration, then analyzed by Size Exclusion-Ultra High-Performance Liquid chromatography (SE-UHPLC). The CM protein aggregation and their stability were further monitored at different pH 2.0, 4.0, and 7.5 via sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Freeze dried CM (FDCM) was the reference sample and our results showed that GJ50/50 and PJ40/60 with the highest fruit juice ratio had the lowest protein content in the supernatant, hence the decreased solubility. SE-UHPLC of supernatants showed a slight decrease in retention times of 11 kDa and 62 kDa proteins for GJ50/50 and PJ40/60 suggesting a possibility of adduct format...ion due to fortification leading to higher molecular weight. The simulated static in vitro gastrointestinal digestion of samples revealed that most soluble proteins were readily digested by pepsin, trypsin and chymotrypsin enzymes leading to small peptides. However, the SDS PAGE of pellets showed the partial resistance of casein and α-lactalbumin against peptic digestion.
Ključne reči:
Camel milk fortification / Protein aggregation / Protein solubility / SDS-PAGE / Simulated gastrointestinal digestionIzvor:
LWT, 2021, 152, 112250-Izdavač:
- Elsevier
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200168 (Univerzitet u Beogradu, Hemijski fakultet) (RS-MESTD-inst-2020-200168)
- Serbian Academy of Sciences and Arts (F-26)
- European Commission (810752)
- Ghent University Global Campus, Belgian Special Research Fund BOF StG (01N01718)
Napomena:
- Supplementary material: https://cherry.chem.bg.ac.rs/handle/123456789/4747
Povezane informacije:
DOI: 10.1016/j.lwt.2021.112250
ISSN: 0023-6438
WoS: 000696934500001
Scopus: 2-s2.0-85112399164
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Khulal, Urmila AU - Ghnimi, Sami AU - Stevanović, Nikola R. AU - Rajković, Andreja AU - Ćirković-Veličković, Tanja PY - 2021 UR - https://cherry.chem.bg.ac.rs/handle/123456789/4746 AB - In this work, we observed the effect of grape juice (% concentrated juice/% concentrated camel milk: GJ20/80, GJ50/50) and pomegranate juice (PJ20/80, PJ40/60) fortification on camel milk (CM) protein solubility and digestibility. Proteins were dissolved in sodium phosphate buffer to 50 mg/ml and defatted prior Bradford assay of protein concentration, then analyzed by Size Exclusion-Ultra High-Performance Liquid chromatography (SE-UHPLC). The CM protein aggregation and their stability were further monitored at different pH 2.0, 4.0, and 7.5 via sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Freeze dried CM (FDCM) was the reference sample and our results showed that GJ50/50 and PJ40/60 with the highest fruit juice ratio had the lowest protein content in the supernatant, hence the decreased solubility. SE-UHPLC of supernatants showed a slight decrease in retention times of 11 kDa and 62 kDa proteins for GJ50/50 and PJ40/60 suggesting a possibility of adduct formation due to fortification leading to higher molecular weight. The simulated static in vitro gastrointestinal digestion of samples revealed that most soluble proteins were readily digested by pepsin, trypsin and chymotrypsin enzymes leading to small peptides. However, the SDS PAGE of pellets showed the partial resistance of casein and α-lactalbumin against peptic digestion. PB - Elsevier T2 - LWT T1 - Aggregability and digestibility study of fruit juice fortified camel milk powder proteins VL - 152 SP - 112250 DO - 10.1016/j.lwt.2021.112250 ER -
@article{ author = "Khulal, Urmila and Ghnimi, Sami and Stevanović, Nikola R. and Rajković, Andreja and Ćirković-Veličković, Tanja", year = "2021", abstract = "In this work, we observed the effect of grape juice (% concentrated juice/% concentrated camel milk: GJ20/80, GJ50/50) and pomegranate juice (PJ20/80, PJ40/60) fortification on camel milk (CM) protein solubility and digestibility. Proteins were dissolved in sodium phosphate buffer to 50 mg/ml and defatted prior Bradford assay of protein concentration, then analyzed by Size Exclusion-Ultra High-Performance Liquid chromatography (SE-UHPLC). The CM protein aggregation and their stability were further monitored at different pH 2.0, 4.0, and 7.5 via sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Freeze dried CM (FDCM) was the reference sample and our results showed that GJ50/50 and PJ40/60 with the highest fruit juice ratio had the lowest protein content in the supernatant, hence the decreased solubility. SE-UHPLC of supernatants showed a slight decrease in retention times of 11 kDa and 62 kDa proteins for GJ50/50 and PJ40/60 suggesting a possibility of adduct formation due to fortification leading to higher molecular weight. The simulated static in vitro gastrointestinal digestion of samples revealed that most soluble proteins were readily digested by pepsin, trypsin and chymotrypsin enzymes leading to small peptides. However, the SDS PAGE of pellets showed the partial resistance of casein and α-lactalbumin against peptic digestion.", publisher = "Elsevier", journal = "LWT", title = "Aggregability and digestibility study of fruit juice fortified camel milk powder proteins", volume = "152", pages = "112250", doi = "10.1016/j.lwt.2021.112250" }
Khulal, U., Ghnimi, S., Stevanović, N. R., Rajković, A.,& Ćirković-Veličković, T.. (2021). Aggregability and digestibility study of fruit juice fortified camel milk powder proteins. in LWT Elsevier., 152, 112250. https://doi.org/10.1016/j.lwt.2021.112250
Khulal U, Ghnimi S, Stevanović NR, Rajković A, Ćirković-Veličković T. Aggregability and digestibility study of fruit juice fortified camel milk powder proteins. in LWT. 2021;152:112250. doi:10.1016/j.lwt.2021.112250 .
Khulal, Urmila, Ghnimi, Sami, Stevanović, Nikola R., Rajković, Andreja, Ćirković-Veličković, Tanja, "Aggregability and digestibility study of fruit juice fortified camel milk powder proteins" in LWT, 152 (2021):112250, https://doi.org/10.1016/j.lwt.2021.112250 . .