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A User’s Guide

Casein molecules are used in food industry as ingredients. They can be used as isolated forms and under micellar form consisting in an association of different casein molecules and calcium phosphate. In this review, after a brief reminder of the main characteristics of casein molecules and casein micelles, the modifications of caseins induced by physical, chemical, and enzymatic actions are reported. The resulting new physicochemical properties (mineral and casein compositions, charge, hydrophobicity, aggregation state, and morphology) and techno-functionalities (heat stability, viscosity, gelation, emulsifying, and foaming properties) are described and discussed with a special attention paid to the results obtained in our laboratory since several decades.

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Modifications of structures and functions of caseins: a scientific and technological challenge

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

Omega-3 fatty acids and adipose tissue function in obesity and metabolic syndrome.

Modified sodium caseinate films as releasing carriers of lysozyme

Changes in fatty acid composition of longissimus muscle and subcutaneous adipose tissue of German Holstein bulls induced by a grass-silage/n-3 fatty acid based intervention diet versus a maize-silage/n-6 fatty acid based control diet were analyzed and related to shifts in lipogenic gene expression, protein expression, and enzyme activity patterns. Significantly higher amounts of n-3 fatty acids and by mean factors of 2.2–2.5 decreased n-6/n-3 fatty acid ratios in both tissues were obtained upon n-3 fatty acid intervention. In longissimus muscle, these changes of fatty acid profiles were associated with reduced SREBP1c (p = 0.02), ACC (p = 0.00), FAS (p = 0.10) and SCD (p = 0.03) gene expression, Δ6D (p = 0.03) and SCD (p = 0.03) protein expression as well as SCD enzyme activity (p = 0.03). In subcutaneous adipose tissue, significantly reduced ACC (p = 0.00) and FAS (p = 0.01) gene expression, SCD protein expression (p = 0.02) and SCD enzyme activity (p = 0.03) were detected upon n-3 fatty acid intervention, although lower degrees of correlation between gene and corresponding gene products were obtained in relation to longissimus muscle. The study elucidates tissue-specific functional genomic responses to dietary fatty acid manipulation in regard to fatty acid profile tailoring of animal tissues.

Dietary n-3 Fatty Acids Significantly Suppress Lipogenesis in Bovine Muscle and Adipose Tissue: A Functional Genomics Approach

Gene expression profiles of bovine longissimus muscle as affected by dietary n-3 v. n-6 fatty acid (FA) intervention were analysed by microarray pre-screening of >3000 muscle biology/meat quality-related genes as well as subsequent quantitative RT-PCR gene expression validation of genes encoding lipogenesis-related transcription factors (CCAAT/enhancer-binding protein β, sterol regulatory element-binding transcription factor 1), key-lipogenic enzymes (acetyl-CoA carboxylase α (ACACA), fatty acid synthase (FASN), stearoyl-CoA desaturase (SCD)), lipid storage-associated proteins (adipose differentiation-related protein (ADFP)) and muscle biology-related proteins (cholinergic receptor, nicotinic, α1, farnesyl diphosphate farnesyl transferase 1, sema domain 3C (SEMA3C)). Down-regulation of ACACA (P = 0·00), FASN (P = 0·09) and SCD (P = 0·02) gene expression upon an n-3 FA intervention directly corresponded to reduced SFA, MUFA and total FA concentrations in longissimus muscle, whereas changes in ADFP (P = 0·00) and SEMA3C (P = 0·05) gene expression indicated improved muscle function via enhanced energy metabolism, vasculogenesis, innervation and mediator synthesis. The present study highlights the significance of dietary n-3 FA intervention on muscle development, maintenance and function, which are relevant for meat quality tailoring of bovine tissues and modulating animal production-relevant physiological processes.

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Dietary n-3 PUFA affect lipid metabolism and tissue function-related genes in bovine muscle.

BACKGROUND: The present study investigated tissue-specific responses of muscle and mammary gland to a 10 week intervention of German Holstein cows (n = 18) with three different dietary fat supplements (saturated fat; linseed oil or sunflower oil plus docosahexaenoic acid-rich algae) by analysing fatty acid profiles and quality parameters of meat and milk.



RESULTS: Plant oil/algae intervention affected neither fat content nor quality parameters of meat but decreased fat content and saturated fatty acid amounts of milk. Linseed oil/algae intervention caused significantly higher concentrations of C18:3n-3 (meat, 1.0 g per 100 g; milk, 1.2 g per 100 g) and C22:6n-3 (meat, 0.3 g per 100 g; milk, 0.14 g per 100 g). Sunflower oil/algae intervention increased n-6 fatty acid contents in milk (4.0 g per 100 g) but not in meat. Elevated amounts of C18:1trans isomers and C18:1trans-11 were found in meat and especially in milk of plant oil/algae-fed cows. C18:1cis-9 amounts were found to be increased in milk but decreased in meat after plant oil/algae intervention.



CONCLUSION: The present study demonstrated that dietary fatty acid manipulation substantially shifted the fatty acid profiles of milk and to a lesser extent of meat, whereas meat quality traits were not affected. Indications of tissue-specific responses of mammary gland and muscle were identified. Copyright © 2012 Society of Chemical Industry

Dietary fatty acid intervention of lactating cows simultaneously affects lipid profiles of meat and milk.

Protein oligomers (2.9 x 10(4)-3.0 x 10(5) g/mol) were introduced into yoghurt in amounts of 15-37 of the total protein by an enzymatic modification of proteins in yoghurt milk by lactoperoxidase, laccase or glucose oxidase as well as by a dry matter increase of yoghurt milk with sodium caseinate/lactose, sodium caseinate/pectin and total milk protein/lactose Maillard products. Yoghurt from enzymatically treated milk was characterised by an up to 10 lower acidity, up to 47 diminished gel strength and up to 18 decreased whey drainage than yoghurt from untreated milk. Yoghurt from protein/saccharide Maillard product enriched milk exhibited up to 4 reduced acidity, up to 27 increased acetic aldehyde content as well as up to 58 decreased whey drainage in relation to yoghurt from untreated protein/saccharide mixture enriched milk. Sensorically, yoghurt from enzymatically treated milk as well as from protein/saccharide Maillard product enriched milk was described by an even and whey-draining appearance, by a soft, homogeneous and creamy consistency as well as by a mild, less yoghurt characteristic taste and smell. This study for the first time presents an overview over the impact of novel protein oligomerisation techniques on physicochemical and sensory properties of yoghurt in regard to possible practical applications of an enzymatic as well as Maillard reaction induced oligomerisation in complex food systems. (C) 2010 Elsevier Ltd. All rights reserved.

Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation

Sodium caseinate was enzymatically dephosphorylated by alkaline or acid phosphatase prior to incubation with microbial transglutaminase. It was demonstrated that a higher degree of protein cross-linking by transglutaminase was achieved in dephosphorylated sodium caseinate than in non-dephosphorylated sodium caseinate. During transglutaminase treatment, about 70% protein polymers >200.000 g/mol were produced from untreated sodium caseinate, but about 90% protein polymers >200.000 g/mol from dephosphorylated sodium caseinate. Phosphatase/transglutaminase-treated sodium caseinate exhibited techno-functional properties similar to transglutaminase-treated sodium caseinate, but performed improved interfacial stabilisation behaviour as well as higher viscosity.

Beate Hiller

Papers

Dietary n-3 Fatty Acids Significantly Suppress Lipogenesis in Bovine Muscle and Adipose Tissue: A Functional Genomics Approach

Dietary n-3 PUFA affect lipid metabolism and tissue function-related genes in bovine muscle.

Dietary fatty acid intervention of lactating cows simultaneously affects lipid profiles of meat and milk.

Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation

Effect of phosphatase/transglutaminase treatment on molar mass distribution and techno-functional properties of sodium caseinate