Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle

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Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle. / Nilsson, K.; Buhelt Johansen, L.; de Koning, D. J.; Duchemin, S. I.; Stenholdt Hansen, M.; Stålhammar, H.; Lindmark-Månsson, H.; Paulsson, M.; Fikse, W. F.; Glantz, M.

In: Journal of Dairy Science, 2020.

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Nilsson, K. ; Buhelt Johansen, L. ; de Koning, D. J. ; Duchemin, S. I. ; Stenholdt Hansen, M. ; Stålhammar, H. ; Lindmark-Månsson, H. ; Paulsson, M. ; Fikse, W. F. ; Glantz, M. / Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle. In: Journal of Dairy Science. 2020.

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TY - JOUR

T1 - Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle

AU - Nilsson, K.

AU - Buhelt Johansen, L.

AU - de Koning, D. J.

AU - Duchemin, S. I.

AU - Stenholdt Hansen, M.

AU - Stålhammar, H.

AU - Lindmark-Månsson, H.

AU - Paulsson, M.

AU - Fikse, W. F.

AU - Glantz, M.

PY - 2020

Y1 - 2020

N2 - Milk that does not coagulate after rennet addition, also called noncoagulating (NC) milk, is unwanted in cheese production due to prolonged processing time. Amounts of whey and casein proteins, genetic variants, as well as posttranslational modifications (PTM) of proteins are all contributing factors in rennet-induced coagulation of milk. In this study, we conducted a wide-ranging investigation of milk proteins in milk samples from 616 Swedish Red dairy cattle using liquid chromatography-high resolution mass spectrometry. Relative concentration of proteins, genetic variants, and PTM were compared between NC milk and coagulating milk. The PTM investigated were phosphorylation of caseins and glycosylation of κ-casein. Several genetic variants and PTM were found, including rare phosphorylation variants of the αS-caseins. Genetic variants were found to effect the expressed amount of different proteins. Further, the effect of protein amounts and PTM on a binary NC milk trait was modeled using a generalized linear model. The model showed that NC milk significantly correlated with higher relative concentrations of α-lactalbumin and β-casein and lower relative concentrations of β-lactoglobulin and κ-casein. Regarding PTM of caseins, an effect on NC milk from a lower relative concentration of αS1-casein with 8 phosphate groups were found, even though an effect from total relative concentration of αS1-casein was not found. This study has provided insights into protein variants and PTM important for NC milk to improve this undesirable property.

AB - Milk that does not coagulate after rennet addition, also called noncoagulating (NC) milk, is unwanted in cheese production due to prolonged processing time. Amounts of whey and casein proteins, genetic variants, as well as posttranslational modifications (PTM) of proteins are all contributing factors in rennet-induced coagulation of milk. In this study, we conducted a wide-ranging investigation of milk proteins in milk samples from 616 Swedish Red dairy cattle using liquid chromatography-high resolution mass spectrometry. Relative concentration of proteins, genetic variants, and PTM were compared between NC milk and coagulating milk. The PTM investigated were phosphorylation of caseins and glycosylation of κ-casein. Several genetic variants and PTM were found, including rare phosphorylation variants of the αS-caseins. Genetic variants were found to effect the expressed amount of different proteins. Further, the effect of protein amounts and PTM on a binary NC milk trait was modeled using a generalized linear model. The model showed that NC milk significantly correlated with higher relative concentrations of α-lactalbumin and β-casein and lower relative concentrations of β-lactoglobulin and κ-casein. Regarding PTM of caseins, an effect on NC milk from a lower relative concentration of αS1-casein with 8 phosphate groups were found, even though an effect from total relative concentration of αS1-casein was not found. This study has provided insights into protein variants and PTM important for NC milk to improve this undesirable property.

KW - genetic variants

KW - milk coagulation

KW - posttranslational modifications

KW - protein profile

U2 - 10.3168/jds.2020-18357

DO - 10.3168/jds.2020-18357

M3 - Article

JO - Journal of Dairy Science

JF - Journal of Dairy Science

SN - 1525-3198

ER -