| Title: | Proteolytic Volatile Profile and Electrophoretic Analysis of Casein Composition in Milk and Cheese Derived from Mironutrient-Fed Cows |
| Author(s): | Ianni A; Bennato F; Martino C; Grotta L; Franceschini N; Martino G; |
| Address: | "Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy. Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise 'G. Caporale', Via Campo Boario 37, 64100 Teramo, Italy. Department of Biotechnological and Applied Clinical Sciences, University of L'Aquila, Via Vetoio 1, 67100 L'Aquila, Italy" |
| DOI: | 10.3390/molecules25092249 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The aim of the study was to evaluate the proteolytic process in Caciocavallo cheese obtained from Friesian cows fed zinc, selenium, and iodine supplementation. Thirty-six Friesian cows, balanced for parity, milk production, and days in milk, were randomly assigned to four groups. The control group (CG) was fed with a conventional feeding strategy, while the three remaining groups received a diet enriched with three different trace elements, respectively zinc (ZG), selenium (SG), and iodine (IG). At the end of the experimental period, samples of milk were collected and used to produce Caciocavallo cheese from each experimental group. Cheese samples were then analyzed after 7 and 120 days from the cheese making in order to obtain information on chemical composition and extent of the proteolytic process, evaluated through the electrophoretic analysis of caseins and the determination of volatiles profile. Both milk and cheese samples were richer in the amount of the microelement respectively used for the integration of the cattle's diet. The zymographic approach was helpful in evaluating, in milk, the proteolytic function performed by endogenous metalloenzymes specifically able to degrade gelatin and casein; this evaluation did not highlight significant differences among the analyzed samples. In cheese, the electrophoretic analysis in reducing and denaturing condition showed the marked ability of beta-casein to resist the proteolytic action during ripening, whereas the dietary selenium supplementation was shown to perform a protective action against the degradation of S1 and S2 isoforms of alpha-casein. The analysis of the volatile profile evidenced the presence of compounds associated with proteolysis of phenylalanine and leucine. This approach showed that selenium was able to negatively influence the biochemical processes that lead to the formation of 3-methyl butanol, although the identification of the specific mechanism needs further investigation" |
| Keywords: | "Animal Feed/*analysis Animals Caseins/*analysis Cattle Cheese/*analysis Chromatography, Gas Diet Dietary Supplements/*analysis Electrophoresis, Polyacrylamide Gel Female Gelatinases/metabolism Iodine/analysis Lactation Leucine/metabolism Mass Spectrometry;" |
| Notes: | "MedlineIanni, Andrea Bennato, Francesca Martino, Camillo Grotta, Lisa Franceschini, Nicola Martino, Giuseppe eng MISURA 1.2.4./Regione Abruzzo/ Switzerland 2020/05/14 Molecules. 2020 May 10; 25(9):2249. doi: 10.3390/molecules25092249" |
