Characterization by ionization mass spectrometry of lactosyl β-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site
Identifieur interne : 006780 ( PascalFrancis/Checkpoint ); précédent : 006779; suivant : 006781Characterization by ionization mass spectrometry of lactosyl β-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site
Auteurs : J. Leonil [France] ; D. Molle [France] ; J. Fauquant [France] ; J. L. Maubois [France] ; R. J. Pearce [Australie] ; S. Bouhallab [France]Source :
- Journal of dairy science [ 0022-0302 ] ; 1997.
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English descriptors
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Abstract
The extent of the early stage of the Maillard-type reaction that impaired functional properties of whey proteins was evaluated by electrospray ionization mass spectrometry. Under conditions of mild heat treatment (63°C for 20 s) applied to milk before whey separation at room temperature 23°C ), a modification of the relative molecular mass of β-lactoglobulin ( β-LG) was observed that differed from that of the native form by 324. This specific modification of β-LG occurred in acidified whey as well as in sweet whey and increased with the extent of the heat treatment. Incubation of purified β-LG dissolved in milk ultrafiltration permeate or in lactose solution at 50 to 80°C demonstrated the presence of a lactosyl residue that was covalently bound to β-LG; β-casein, used as a control, showed no mass modification. Studies of kinetics showed that a maximum of 35% of the β-LG was lactosyl-β-LG conjugate after heat treatment at 70°C for 1 h. This study provides the first direct evidence of specific lactosylation of β-LG during the initial stage of the Maillard reaction. One of the first lactose-binding sites was identified as a Lys47 by protease mapping and analysis by means of on-line liquid chromatography combined with mass spectrometry. In addition, collision-activated dissociation performed on the lactosylated peptide β-LG (f 46-51) showed the rearrangement reactions occurring during the fragmentation process by electrospray. A mechanism is proposed.
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Molle</name><affiliation wicri:level="3"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc</s1><s2>35042 Rennes</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>6 aut.</sZ></inist:fA14><country>France</country><placeName><region type="region" nuts="2">Région Bretagne</region><settlement type="city">Rennes</settlement></placeName></affiliation></author><author><name sortKey="Fauquant, J" sort="Fauquant, J" uniqKey="Fauquant J" first="J." last="Fauquant">J. 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Pearce</name><affiliation wicri:level="3"><inist:fA14 i1="02"><s1>35042 Rennes, France CSIRO Division of Food Science and Technology</s1><s2>Melbourne</s2><s3>AUS</s3><sZ>5 aut.</sZ></inist:fA14><country>Australie</country><placeName><settlement type="city">Melbourne</settlement><region type="état">Victoria (État)</region></placeName></affiliation></author><author><name sortKey="Bouhallab, S" sort="Bouhallab, S" uniqKey="Bouhallab S" first="S." last="Bouhallab">S. Bouhallab</name><affiliation wicri:level="3"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc</s1><s2>35042 Rennes</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>6 aut.</sZ></inist:fA14><country>France</country><placeName><region type="region" nuts="2">Région Bretagne</region><settlement type="city">Rennes</settlement></placeName></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">INIST</idno><idno type="inist">98-0026219</idno><date when="1997">1997</date><idno type="stanalyst">PASCAL 98-0026219 INIST</idno><idno type="RBID">Pascal:98-0026219</idno><idno type="wicri:Area/PascalFrancis/Corpus">006852</idno><idno type="wicri:Area/PascalFrancis/Curation">006810</idno><idno type="wicri:Area/PascalFrancis/Checkpoint">006780</idno><idno type="wicri:explorRef" wicri:stream="PascalFrancis" wicri:step="Checkpoint">006780</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Characterization by ionization mass spectrometry of lactosyl β-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site</title><author><name sortKey="Leonil, J" sort="Leonil, J" uniqKey="Leonil J" first="J." last="Leonil">J. Leonil</name><affiliation wicri:level="3"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc</s1><s2>35042 Rennes</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>6 aut.</sZ></inist:fA14><country>France</country><placeName><region type="region" nuts="2">Région Bretagne</region><settlement type="city">Rennes</settlement></placeName></affiliation></author><author><name sortKey="Molle, D" sort="Molle, D" uniqKey="Molle D" first="D." last="Molle">D. Molle</name><affiliation wicri:level="3"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc</s1><s2>35042 Rennes</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>6 aut.</sZ></inist:fA14><country>France</country><placeName><region type="region" nuts="2">Région Bretagne</region><settlement type="city">Rennes</settlement></placeName></affiliation></author><author><name sortKey="Fauquant, J" sort="Fauquant, J" uniqKey="Fauquant J" first="J." last="Fauquant">J. Fauquant</name><affiliation wicri:level="3"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc</s1><s2>35042 Rennes</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>6 aut.</sZ></inist:fA14><country>France</country><placeName><region type="region" nuts="2">Région Bretagne</region><settlement type="city">Rennes</settlement></placeName></affiliation></author><author><name sortKey="Maubois, J L" sort="Maubois, J L" uniqKey="Maubois J" first="J. L." last="Maubois">J. L. Maubois</name><affiliation wicri:level="3"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc</s1><s2>35042 Rennes</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>6 aut.</sZ></inist:fA14><country>France</country><placeName><region type="region" nuts="2">Région Bretagne</region><settlement type="city">Rennes</settlement></placeName></affiliation></author><author><name sortKey="Pearce, R J" sort="Pearce, R J" uniqKey="Pearce R" first="R. J." last="Pearce">R. J. Pearce</name><affiliation wicri:level="3"><inist:fA14 i1="02"><s1>35042 Rennes, France CSIRO Division of Food Science and Technology</s1><s2>Melbourne</s2><s3>AUS</s3><sZ>5 aut.</sZ></inist:fA14><country>Australie</country><placeName><settlement type="city">Melbourne</settlement><region type="état">Victoria (État)</region></placeName></affiliation></author><author><name sortKey="Bouhallab, S" sort="Bouhallab, S" uniqKey="Bouhallab S" first="S." last="Bouhallab">S. Bouhallab</name><affiliation wicri:level="3"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc</s1><s2>35042 Rennes</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>6 aut.</sZ></inist:fA14><country>France</country><placeName><region type="region" nuts="2">Région Bretagne</region><settlement type="city">Rennes</settlement></placeName></affiliation></author></analytic><series><title level="j" type="main">Journal of dairy science</title><title level="j" type="abbreviated">J. dairy sci.</title><idno type="ISSN">0022-0302</idno><imprint><date when="1997">1997</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Journal of dairy science</title><title level="j" type="abbreviated">J. dairy sci.</title><idno type="ISSN">0022-0302</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Chemical reaction</term><term>Conjugated compound</term><term>Electrospray</term><term>Heat treatment</term><term>Lactoglobulins</term><term>Lactose</term><term>Maillard reaction</term><term>Mass spectrometry</term><term>Milk</term><term>Reaction mechanism</term><term>Whey</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Réaction chimique</term><term>Réaction Maillard</term><term>Spectrométrie masse</term><term>Electrospray</term><term>Lactose</term><term>Lactoglobuline</term><term>Composé conjugué</term><term>Traitement thermique</term><term>Lait</term><term>Lactosérum</term><term>Mécanisme réaction</term></keywords><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Lactose</term><term>Lait</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The extent of the early stage of the Maillard-type reaction that impaired functional properties of whey proteins was evaluated by electrospray ionization mass spectrometry. Under conditions of mild heat treatment (63°C for 20 s) applied to milk before whey separation at room temperature 23°C ), a modification of the relative molecular mass of β-lactoglobulin ( β-LG) was observed that differed from that of the native form by 324. This specific modification of β-LG occurred in acidified whey as well as in sweet whey and increased with the extent of the heat treatment. Incubation of purified β-LG dissolved in milk ultrafiltration permeate or in lactose solution at 50 to 80°C demonstrated the presence of a lactosyl residue that was covalently bound to β-LG; β-casein, used as a control, showed no mass modification. Studies of kinetics showed that a maximum of 35% of the β-LG was lactosyl-β-LG conjugate after heat treatment at 70°C for 1 h. This study provides the first direct evidence of specific lactosylation of β-LG during the initial stage of the Maillard reaction. One of the first lactose-binding sites was identified as a Lys<sup>47</sup> by protease mapping and analysis by means of on-line liquid chromatography combined with mass spectrometry. In addition, collision-activated dissociation performed on the lactosylated peptide β-LG (f 46-51) showed the rearrangement reactions occurring during the fragmentation process by electrospray. A mechanism is proposed.</div></front></TEI><inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0022-0302</s0></fA01><fA02 i1="01"><s0>JDSCAE</s0></fA02><fA03 i2="1"><s0>J. dairy sci.</s0></fA03><fA05><s2>80</s2></fA05><fA06><s2>10</s2></fA06><fA08 i1="01" i2="1" l="ENG"><s1>Characterization by ionization mass spectrometry of lactosyl β-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site</s1></fA08><fA11 i1="01" i2="1"><s1>LEONIL (J.)</s1></fA11><fA11 i1="02" i2="1"><s1>MOLLE (D.)</s1></fA11><fA11 i1="03" i2="1"><s1>FAUQUANT (J.)</s1></fA11><fA11 i1="04" i2="1"><s1>MAUBOIS (J. L.)</s1></fA11><fA11 i1="05" i2="1"><s1>PEARCE (R. J.)</s1></fA11><fA11 i1="06" i2="1"><s1>BOUHALLAB (S.)</s1></fA11><fA14 i1="01"><s1>Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc</s1><s2>35042 Rennes</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>6 aut.</sZ></fA14><fA14 i1="02"><s1>35042 Rennes, France CSIRO Division of Food Science and Technology</s1><s2>Melbourne</s2><s3>AUS</s3><sZ>5 aut.</sZ></fA14><fA20><s1>2270-2281</s1></fA20><fA21><s1>1997</s1></fA21><fA23 i1="01"><s0>ENG</s0></fA23><fA43 i1="01"><s1>INIST</s1><s2>662</s2><s5>354000069564950050</s5></fA43><fA44><s0>0000</s0><s1>© 1998 INIST-CNRS. All rights reserved.</s1></fA44><fA45><s0>42 ref.</s0></fA45><fA47 i1="01" i2="1"><s0>98-0026219</s0></fA47><fA60><s1>P</s1></fA60><fA61><s0>A</s0></fA61><fA64 i2="1"><s0>Journal of dairy science</s0></fA64><fA66 i1="01"><s0>USA</s0></fA66><fC01 i1="01" l="ENG"><s0>The extent of the early stage of the Maillard-type reaction that impaired functional properties of whey proteins was evaluated by electrospray ionization mass spectrometry. Under conditions of mild heat treatment (63°C for 20 s) applied to milk before whey separation at room temperature 23°C ), a modification of the relative molecular mass of β-lactoglobulin ( β-LG) was observed that differed from that of the native form by 324. This specific modification of β-LG occurred in acidified whey as well as in sweet whey and increased with the extent of the heat treatment. Incubation of purified β-LG dissolved in milk ultrafiltration permeate or in lactose solution at 50 to 80°C demonstrated the presence of a lactosyl residue that was covalently bound to β-LG; β-casein, used as a control, showed no mass modification. Studies of kinetics showed that a maximum of 35% of the β-LG was lactosyl-β-LG conjugate after heat treatment at 70°C for 1 h. This study provides the first direct evidence of specific lactosylation of β-LG during the initial stage of the Maillard reaction. One of the first lactose-binding sites was identified as a Lys<sup>47</sup> by protease mapping and analysis by means of on-line liquid chromatography combined with mass spectrometry. In addition, collision-activated dissociation performed on the lactosylated peptide β-LG (f 46-51) showed the rearrangement reactions occurring during the fragmentation process by electrospray. A mechanism is proposed.</s0></fC01><fC02 i1="01" i2="X"><s0>002A35B04</s0></fC02><fC03 i1="01" i2="X" l="FRE"><s0>Réaction chimique</s0><s5>01</s5></fC03><fC03 i1="01" i2="X" l="ENG"><s0>Chemical reaction</s0><s5>01</s5></fC03><fC03 i1="01" i2="X" l="GER"><s0>Chemische Reaktion</s0><s5>01</s5></fC03><fC03 i1="01" i2="X" l="SPA"><s0>Reacción química</s0><s5>01</s5></fC03><fC03 i1="02" i2="X" l="FRE"><s0>Réaction Maillard</s0><s5>02</s5></fC03><fC03 i1="02" i2="X" l="ENG"><s0>Maillard reaction</s0><s5>02</s5></fC03><fC03 i1="02" i2="X" l="SPA"><s0>Reacción Maillard</s0><s5>02</s5></fC03><fC03 i1="03" i2="X" l="FRE"><s0>Spectrométrie masse</s0><s5>10</s5></fC03><fC03 i1="03" i2="X" l="ENG"><s0>Mass spectrometry</s0><s5>10</s5></fC03><fC03 i1="03" i2="X" l="GER"><s0>Massenspektrometrie</s0><s5>10</s5></fC03><fC03 i1="03" i2="X" l="SPA"><s0>Espectrometría masa</s0><s5>10</s5></fC03><fC03 i1="04" i2="X" l="FRE"><s0>Electrospray</s0><s5>19</s5></fC03><fC03 i1="04" i2="X" l="ENG"><s0>Electrospray</s0><s5>19</s5></fC03><fC03 i1="04" i2="X" l="SPA"><s0>Electrospray</s0><s5>19</s5></fC03><fC03 i1="05" i2="X" l="FRE"><s0>Lactose</s0><s2>NK</s2><s5>24</s5></fC03><fC03 i1="05" i2="X" l="ENG"><s0>Lactose</s0><s2>NK</s2><s5>24</s5></fC03><fC03 i1="05" i2="X" l="SPA"><s0>Lactosa</s0><s2>NK</s2><s5>24</s5></fC03><fC03 i1="06" i2="X" l="FRE"><s0>Lactoglobuline</s0><s5>26</s5></fC03><fC03 i1="06" i2="X" l="ENG"><s0>Lactoglobulins</s0><s5>26</s5></fC03><fC03 i1="06" i2="X" l="SPA"><s0>Lactoglobulina</s0><s5>26</s5></fC03><fC03 i1="07" i2="X" l="FRE"><s0>Composé conjugué</s0><s5>28</s5></fC03><fC03 i1="07" i2="X" l="ENG"><s0>Conjugated compound</s0><s5>28</s5></fC03><fC03 i1="07" i2="X" l="SPA"><s0>Compuesto conjugado</s0><s5>28</s5></fC03><fC03 i1="08" i2="X" l="FRE"><s0>Traitement thermique</s0><s5>29</s5></fC03><fC03 i1="08" i2="X" l="ENG"><s0>Heat treatment</s0><s5>29</s5></fC03><fC03 i1="08" i2="X" l="GER"><s0>Waermebehandlung</s0><s5>29</s5></fC03><fC03 i1="08" i2="X" l="SPA"><s0>Tratamiento térmico</s0><s5>29</s5></fC03><fC03 i1="09" i2="X" l="FRE"><s0>Lait</s0><s5>30</s5></fC03><fC03 i1="09" i2="X" l="ENG"><s0>Milk</s0><s5>30</s5></fC03><fC03 i1="09" i2="X" l="SPA"><s0>Leche</s0><s5>30</s5></fC03><fC03 i1="10" i2="X" l="FRE"><s0>Lactosérum</s0><s5>31</s5></fC03><fC03 i1="10" i2="X" l="ENG"><s0>Whey</s0><s5>31</s5></fC03><fC03 i1="10" i2="X" l="SPA"><s0>Suero de leche</s0><s5>31</s5></fC03><fC03 i1="11" i2="X" l="FRE"><s0>Mécanisme réaction</s0><s5>53</s5></fC03><fC03 i1="11" i2="X" l="ENG"><s0>Reaction mechanism</s0><s5>53</s5></fC03><fC03 i1="11" i2="X" l="SPA"><s0>Mecanismo reacción</s0><s5>53</s5></fC03><fC07 i1="01" i2="X" l="FRE"><s0>Protéine lactosérum</s0><s5>32</s5></fC07><fC07 i1="01" i2="X" l="ENG"><s0>Whey protein</s0><s5>32</s5></fC07><fC07 i1="01" i2="X" l="SPA"><s0>Proteína lactosero</s0><s5>32</s5></fC07><fN21><s1>012</s1></fN21></pA></standard></inist><affiliations><list><country><li>Australie</li><li>France</li></country><region><li>Région Bretagne</li><li>Victoria (État)</li></region><settlement><li>Melbourne</li><li>Rennes</li></settlement></list><tree><country name="France"><region name="Région Bretagne"><name sortKey="Leonil, J" sort="Leonil, J" uniqKey="Leonil J" first="J." last="Leonil">J. Leonil</name></region><name sortKey="Bouhallab, S" sort="Bouhallab, S" uniqKey="Bouhallab S" first="S." last="Bouhallab">S. Bouhallab</name><name sortKey="Fauquant, J" sort="Fauquant, J" uniqKey="Fauquant J" first="J." last="Fauquant">J. Fauquant</name><name sortKey="Maubois, J L" sort="Maubois, J L" uniqKey="Maubois J" first="J. L." last="Maubois">J. L. Maubois</name><name sortKey="Molle, D" sort="Molle, D" uniqKey="Molle D" first="D." last="Molle">D. Molle</name></country><country name="Australie"><region name="Victoria (État)"><name sortKey="Pearce, R J" sort="Pearce, R J" uniqKey="Pearce R" first="R. J." last="Pearce">R. J. Pearce</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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