14.08.2005, 10:45
Proteomics. 2005 Jul 22;
Carbonylation of milk powder proteins as a consequence of processing conditions.
Fenaille F, Parisod V, Tabet JC, Guy PA.
Nestle Research Center, Nestec, Vers-Chez-Les-Blanc, Lausanne, Switzerland.
During industrial treatments, milk proteins could be oxidatively modified, thus leading to the formation of modified/oxidised amino acid residues. The apparition of such modified residues may contribute to the formation of new immunologically reactive structures. Some of these adducts could, in an advanced stage, lead to cross-linked protein species whose proteolytic susceptibility would be drastically decreased. Such protein species, that are resistant to digestion, could also constitute major food allergens. Therefore, these oxidative protein modifications tend to increase the natural allergenicity of milk proteins . For these reasons, monitoring milk protein oxidative modifications could be very useful regarding both product quality and allergenicity issues. In the present paper, we highlight, using different analytical approaches, the preferential carbonylation of beta-lactoglobulin (beta-Lg) during industrial treatments of milk. This result is particularly interesting since native beta-Lg represents one of the major milk allergens.
PMID: 16038017 [PubMed - as supplied by publisher]
Hier denkt Nestle` “laut darüber nach”, inwieweit industrielle Verarbeitung der Milch das ohnehin schon hohe allergene Potential von Milchproteinen noch erhöhen würde……..
Nichts desto trotz : Milch wird weiterhin als ein wertvolles Nahrungsmittel weltweit empfohlen....... X(
Uli
Carbonylation of milk powder proteins as a consequence of processing conditions.
Fenaille F, Parisod V, Tabet JC, Guy PA.
Nestle Research Center, Nestec, Vers-Chez-Les-Blanc, Lausanne, Switzerland.
During industrial treatments, milk proteins could be oxidatively modified, thus leading to the formation of modified/oxidised amino acid residues. The apparition of such modified residues may contribute to the formation of new immunologically reactive structures. Some of these adducts could, in an advanced stage, lead to cross-linked protein species whose proteolytic susceptibility would be drastically decreased. Such protein species, that are resistant to digestion, could also constitute major food allergens. Therefore, these oxidative protein modifications tend to increase the natural allergenicity of milk proteins . For these reasons, monitoring milk protein oxidative modifications could be very useful regarding both product quality and allergenicity issues. In the present paper, we highlight, using different analytical approaches, the preferential carbonylation of beta-lactoglobulin (beta-Lg) during industrial treatments of milk. This result is particularly interesting since native beta-Lg represents one of the major milk allergens.
PMID: 16038017 [PubMed - as supplied by publisher]
Hier denkt Nestle` “laut darüber nach”, inwieweit industrielle Verarbeitung der Milch das ohnehin schon hohe allergene Potential von Milchproteinen noch erhöhen würde……..
Nichts desto trotz : Milch wird weiterhin als ein wertvolles Nahrungsmittel weltweit empfohlen....... X(
Uli