Isolation and identification of some major peptides in the ethanol-soluble fraction of the pH 4·6-soluble extract from Manchego cheese

2006 ◽  
Vol 73 (1) ◽  
pp. 87-90 ◽  
Author(s):  
Justa M Poveda ◽  
Lourdes Cabezas ◽  
Sinéad Geary ◽  
Paul LH McSweeney
Keyword(s):  
Soluble Fraction ◽  
Degradation Products ◽  
Bovine Milk ◽  
Water Soluble ◽  
Isolation And Identification ◽  
Manchego Cheese ◽  
Feta Cheese ◽  
Ewe's Milk ◽  
Large Water ◽  
Few Data

Proteolysis is one of the major biochemical events which takes place during cheese ripening and its degradation products, amino acids and peptides, have a considerable influence on the sensory characteristics of cheese (Urbach, 1993). Primary proteolysis leads to the formation of large water-insoluble peptides and smaller water-soluble peptides. Several peptides from bovine milk cheeses have been isolated and identified, particularly from Cheddar cheese (e.g., McSweeney et al. 1994; Singh et al. 1994, 1995, 1997; Gouldsworthy et al. 1996; Fernández et al. 1998). However, there are few data available on the identification of peptides from ewes’ milk cheeses, although Michaelidou et al. (1998) identified some major peptides in the water-soluble fraction of Feta cheese (ewe's milk cheese).

Production, isolation and identification of low molecular mass peptides from blue cheese by high performance liquid chromatography

1991 ◽  
Vol 58 (3) ◽  
pp. 363-372 ◽  
Author(s):  
Dolores Gonzalez de Llano ◽  
M. Carmen Polo ◽  
Mercedes Ramos
Keyword(s):  
Amino Acids ◽  
Molecular Mass ◽  
High Performance ◽  
Phosphotungstic Acid ◽  
Soluble Fraction ◽  
Water Soluble ◽  
Isolation And Identification ◽  
Blue Cheese ◽  
Water Soluble Fraction ◽  
Gel Permeation

SummaryThe blue cheese nitrogenous fractions soluble in water and in 5% phosphotungstic acid (PTA) were analysed by HPLC after 3–180 d ripening. In the water-soluble fraction, in addition to four or five major peaks corresponding to amino acids, there were many minor peaks, which increased during ripening. The low molecular mass peptides, soluble in 5% PTA, showed ripening-induced increments. A method combining precipitation with 5% PTA, gel permeation and subsequent HPLC was used to isolate some peptides of cheese. Four peptides containing between seven and ten residues were isolated and their amino acid composition and N-terminal residues determined.

Metabolism of EPTC in Corn (Zea mays)

Weed Science ◽  
1978 ◽  
Vol 26 (2) ◽  
pp. 157-160 ◽  
Author(s):  
R. D. Carringer ◽  
C. E. Rieck ◽  
L. P. Bush
Keyword(s):  
Zea Mays ◽  
Enzyme Activity ◽  
Amino Acid ◽  
Amino Acid Analysis ◽  
Soluble Fraction ◽  
Degradation Products ◽  
Reduced Glutathione ◽  
Water Soluble ◽  
Glutathione Conjugate ◽  
Water Soluble Fraction

EPTC (S-ethyl dipropylthiocarbamate) metabolism in corn (Zea mays L. ‘inbred B37’) was studied utilizing carbonyl-14C-EPTC and propyl-1-14C-EPTC. Two radioactive compounds were found in the organic-soluble fraction, namely, EPTC and EPTC-sulfoxide. Five metabolites were found in the water-soluble fraction. Amino acid analysis indicated that one water-soluble metabolite was a glutathione conjugate [S-(N,N-dipropylcarbamyl)glutathione] and that three other metabolites were probably degradation products of the glutathione conjugate. It was determined that EPTC-sulfoxide reacts chemically with reduced glutathione, yielding the conjugate. There was no detectable glutathione S-transferase enzyme activity associated with the sulfoxide cleavage.

Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese

1997 ◽  
Vol 64 (3) ◽  
pp. 433-443 ◽  
Author(s):  
TANOJ K. SINGH ◽  
PATRICK F. FOX ◽  
ÁINE HEALY
Keyword(s):  
Soluble Fraction ◽  
Cell Envelope ◽  
Cheddar Cheese ◽  
Water Soluble ◽  
Soluble Extract ◽  
Amino Acid Sequencing ◽  
Isolation And Identification ◽  
Water Soluble Fraction ◽  
Water Soluble Extract ◽  
Hydrolysis Of

Several peptides were isolated from the diafiltration retentate, prepared using 10 kDa membranes, of the water-soluble extract from a commercial mature Cheddar cheese and identified by amino acid sequencing and mass spectrometry. Most of the peptides were from the N-terminal half of β-casein, but peptides from αs1- and αs2-caseins were also identified; the extract also contained α-lactalbumin. Identified peptides showed the important role played by lactococcal cell envelope proteinases in the degradation of primary proteolytic products from αs1- and β- caseins, produced by chymosin and plasmin respectively. Plasmin seemed to be involved in the hydrolysis of αs2-casein. Several phosphopeptides were identified and the action of phosphatase on these peptides was evident.

scholarly journals Hydrothermal treatment of sugars to obtain high-value products

2020 ◽  
Vol 85 (1) ◽  
pp. 97-109
Author(s):  
Tanja Gagic ◽  
Amra Perva-Uzunalic ◽  
Zeljko Knez ◽  
Mojca Skerget
Keyword(s):  
Reaction Time ◽  
Subcritical Water ◽  
Soluble Fraction ◽  
Degradation Products ◽  
Batch Reactor ◽  
Water Soluble ◽  
Solid Residue ◽  
Uv Detectors ◽  
Water Soluble Fraction ◽  
Soluble Phase

In the present work, the degradation of different sugars, such as lactose, cellobiose, sucrose, galactose, glucose, fructose and xylose, was performed in batch reactor with subcritical water at temperature of 250?C and reaction time of 1, 5 and 15 min. The yields of water-soluble phase, acetonesoluble phase, solid residue and gases were determined. The influence of reaction time and difference in sugar structure on the yield of phases and conversion of sugars was studied. Sugars with keto- and furanose structures were less stable than aldo- and pyranose-sugars. The most stable sugars were aldo-hexoses (galactose and glucose). The water-soluble fraction, which is composed of sugars and their derivatives, was analyzed by HPLC using RI and UV detectors. The detected degradation products by HPLC were: 5-hydroxymethylfurfural (5-HMF), furfural, erythrose, sorbitol, 1,6-anhydroglucose, glycolaldehyde, glycerlaldehyde, 1,3-dihydroxyacetone, pyruvaldehyde, formic, levulinic, lactic, oxalic and succinic acids.

scholarly journals Isolation and Identification of Some Major Water-soluble Peptides in Feta Cheese

1998 ◽  
Vol 81 (12) ◽  
pp. 3109-3116 ◽  
Author(s):  
Alexandra Michaelidou ◽  
Efstathios Alichanidis ◽  
Hennig Urlaub ◽  
Anna Polychroniadou ◽  
Gregory K. Zerfiridis
Keyword(s):  
Water Soluble ◽  
Isolation And Identification ◽  
Feta Cheese

The Effect of Benzene on Bluegill Olfactory Lamellae

1985 ◽  
Vol 43 ◽  
pp. 574-575
Author(s):  
D.R. Mattie ◽  
J.W. Fisher
Keyword(s):  
Surface Morphology ◽  
Soluble Fraction ◽  
Lepomis Macrochirus ◽  
Sublethal Concentration ◽  
Water Soluble ◽  
Major Constituent ◽  
Jet Fuels ◽  
Aquatic Biota ◽  
Normal Surface ◽  
Cacodylate Buffer

Jet fuels such as JP-4 can be introduced into the environment and come in contact with aquatic biota in several ways. Studies in this laboratory have demonstrated JP-4 toxicity to fish. Benzene is the major constituent of the water soluble fraction of JP-4. The normal surface morphology of bluegill olfactory lamellae was examined in conjunction with electrophysiology experiments. There was no information regarding the ultrastructural and physiological responses of the olfactory epithelium of bluegills to acute benzene exposure.The purpose of this investigation was to determine the effects of benzene on the surface morphology of the nasal rosettes of the bluegill sunfish (Lepomis macrochirus). Bluegills were exposed to a sublethal concentration of 7.7±0.2ppm (+S.E.M.) benzene for five, ten or fourteen days. Nasal rosettes were fixed in 2.5% glutaraldehyde and 2.0% paraformaldehyde in 0.1M cacodylate buffer (pH 7.4) containing 1.25mM calcium chloride. Specimens were processed for scanning electron microscopy.

scholarly journals Analyzing the Carotenoid Composition of Melilot (Melilotus officinalis (L.) Pall.) Extracts and the Effects of Isolated (All-E)-lutein-5,6-epoxide on Primary Sensory Neurons and Macrophages

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 503
Author(s):  
Györgyi Horváth ◽  
Eszter Csikós ◽  
Eichertné Violetta Andres ◽  
Tímea Bencsik ◽  
Anikó Takátsy ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Sensory Neurons ◽  
Biological Activities ◽  
Water Soluble ◽  
Soluble Form ◽  
Primary Sensory Neurons ◽  
Isolation And Identification ◽  
Melilotus Officinalis ◽  
Carotenoid Composition ◽  
Anti Inflammatory

Melilotus officinalis is known to contain several types of secondary metabolites. In contrast, the carotenoid composition of this medicinal plant has not been investigated, although it may also contribute to the biological activities of the drug, such as anti-inflammatory effects. Therefore, this study focuses on the isolation and identification of carotenoids from Meliloti herba and on the effect of isolated (all-E)-lutein 5,6-epoxide on primary sensory neurons and macrophages involved in nociception, as well as neurogenic and non-neurogenic inflammatory processes. The composition of the plant extracts was analyzed by high performance liquid chromatography (HPLC). The main carotenoid was isolated by column liquid chromatography (CLC) and identified by MS and NMR. The effect of water-soluble lutein 5,6-epoxide-RAMEB (randomly methylated-β-cyclodextrin) was investigated on Ca2+-influx in rat primary sensory neurons induced by the activation of the transient receptor potential ankyrin 1 receptor agonist to mustard-oil and on endotoxin-induced IL-1β release from isolated mouse peritoneal macrophages. (all-E)-Lutein 5,6-epoxide significantly decreased the percent of responsive primary sensory neurons compared to the vehicle-treated stimulated control. Furthermore, endotoxin-evoked IL-1β release from macrophages was significantly decreased by 100 µM lutein 5,6-epoxide compared to the vehicle-treated control. The water-soluble form of lutein 5,6-epoxide-RAMEB decreases the activation of primary sensory neurons and macrophages, which opens perspectives for its analgesic and anti-inflammatory applications.

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