Detection of Glucomacropeptide in Raw Milk Adulterated with Cheese Whey in Ecuador — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Detection of Glucomacropeptide in Raw Milk Adulterated with Cheese Whey in Ecuador
School of Veterinary Medicine and Animal Science, Central University of Ecuador, Quito, Ecuador
,
School of Veterinary Medicine and Animal Science, Central University of Ecuador, Quito, Ecuador
,
School of Veterinary Medicine and Animal Science, Central University of Ecuador, Quito, Ecuador
,
School of Veterinary Medicine and Animal Science, Central University of Ecuador, Quito, Ecuador
,
Career of Integral Agricultural Development, Faculty of Agricultural Industries and Environmental Sciences, Carchi Polytechnic University, Tulcán, Ecuador
,
Department of Experimental and Comparative Pathology, School of Veterinary Medicine and Animal Science, University of São Paulo, São Paulo, Brazil
,
School of Engineering of Livestock Industries, Chimborazo Polytechnic School, Riobamba, Ecuador
1 School of Veterinary Medicine and Animal Science, Central University of Ecuador, Quito, Ecuador
2 School of Veterinary Medicine and Animal Science, Central University of Ecuador, Quito, Ecuador
3 School of Veterinary Medicine and Animal Science, Central University of Ecuador, Quito, Ecuador
4 School of Veterinary Medicine and Animal Science, Central University of Ecuador, Quito, Ecuador
5 Career of Integral Agricultural Development, Faculty of Agricultural Industries and Environmental Sciences, Carchi Polytechnic University, Tulcán, Ecuador
6 Department of Experimental and Comparative Pathology, School of Veterinary Medicine and Animal Science, University of São Paulo, São Paulo, Brazil
7 School of Engineering of Livestock Industries, Chimborazo Polytechnic School, Riobamba, Ecuador
Milk is one of the products that can be adulterated in many ways affecting the quality of this and its derivatives. Glucomacropeptide (GMP) is a protein that is found only in the whey from the production of fresh cheese, enzymatically obtained from the coagulation of casein and which is commonly used to adulterate fresh or powdered milk. The aim of this study was to determine the adulteration of milk with cheese whey thought a molecular approach, where the glucomacropeptide was collected by sequential precipitation with trichloroacetic acid (ATC) and detected by polyacrylamidododecylsulfate gel electrophoresis (PAGE-SDS), using samples of fresh milk, intentionally adulterated with serum in the proportion of 0%, 1%, 5%, 10% and 15%. The results obtained showed that the detection of glucomacropeptide by electrophoresis was positive in all samples of adulterated milk, evidencing a band of 20.9 kDa in the reading, corresponding to the molecular weight of the GMP, showing that the technique used determines the adulteration in the milk, in a specific and sensitive way, also shows that in the evaluation of physical-chemical and microbiological parameters of milk, there are no significant differences between treatments, except for the pH that tends to decrease as the percentage of serum in the milk increases.
FAO-OMS (2011) Leche y Productos Lácteos. Segunda, Roma.
de N. Inen, S.E. (2015) Leche Cruda: Requisitos. http://www.normalizacion.gob.ec/wp-content/uploads/downloads/2015/07/ nte_inen_009_6r.pdf
de N. Inen, S.E. (2008) Determinación de suero de quesería en la leche fluida y en polvo. Método cromatografía líquida de alta eficacia. 2401:2008.
Meyer, M. (1997) Elaboración de productos lácteos, Tercera. Trillas.
Villegas de Gante, A. (2003) Los quesos mexicanos, Segunda. Chihuahua, México.
Galindo, L., Valbuena, E. and Rojas, E. (2006) Standardization of Glycomacropeptide Detection with SDS-PAGE as a Milk Adulteration Index. Redalyc, 16, 308-314.
Silva, G. (1998) Duodécimo curso Nacional de Fabricación de Quesos Naturales, Primera. México.
Alcázar, C., Rosas, J., Jaramillo, C. and Pena, S. (1998) Detección de glucoma-cropéptido (GMP) como indicador de adulteración con suero de quesería en leche deshidratada. Universidad Nacional Autónoma de México.
Baieli, M., Urtasun, N., Martinez, M., Hirsch, D., Pilosof, A., Miranda, M., Cascone, O. and Wolman, F. (2017) Affinity Chromatography Matrices for Depletion and Purification of Casein Glycomacropeptide from Bovine Whey. Biotechnology Progress, 33, 171-180. https://doi.org/10.1002/btpr.2404
Campos Mottaa, T.M., Hoffa, R.B., Barretob, F., Andradeb, S., Lorenzinib, D.M., Meneghinib, L.Z. and Pizzolatoa, T.M. (2014) Detection and Confirmation of Milk Adulteration with Cheese Whey Using Proteomic-Like Sample Preparation and Liquid Chromatography-Electrospray-Tandem Mass Spectrometry Analysis. Talanta, 120, 498-505. https://doi.org/10.1016/j.talanta.2013.11.093
Requena, P., Daddaoua, A., Guadix, E., Zarzuelo, A. and Suárez, M.D. (2009) Bovine Glycomacropeptide Induces Cytokine Production in Human Monocytes through the Stimulation of the MAPK and the NF-κB Signal Transduction Pathways. British Journal of Pharmacology, 157, 1232-1240. https://doi.org/10.1111/j.1476-5381.2009.00195.x
Daddaoua, A., Zarzuelo, A. and Sua, D. (2005) Bovine Glycomacropeptide Is Anti-Inflammatory in Rats with Hapten-Induced Colitis. Journal of Nutrition, 135, 1164-1170.
Dalbeth, N., Gracey, E., Pool, B., Callon, K., Mcqueen, F.M., Cornish, J., Macgibbon, A. and Palmano, K. (2010) Identification of Dairy Fractions with Anti-Inflammatory Properties in Models of Acute Gout. Annals of the Rheumatic Diseases, 69, 766-769. https://doi.org/10.1136/ard.2009.113290
López-Posadas, R., Requena, P., González, R., Suárez, M.D., Zarzuelo, A., de Medina, F.S. and Martínez-Augustin, O. (2016) Bovine Glycomacropeptide Has Intestinal Antiinflammatory Effects in Rats with Dextran Sulfate-Induced Colitis. Journal of Nutrition, 140, 2014-2019.
Guilloteau, P., Romé, V., Delaby, L., Mendy, F., Roger, L. and Chayvialle, J.A. (2010) Is Caseinomacropeptide from Milk Proteins, an Inhibitor of Gastric Secretion? Regulatory Peptides, 159, 129-136.
Ney, D.M., Hull, A.K., Van Calcar, S.C., Liu, X. and Etzel, M.R. (2008) Dietary Glycomacropeptide Supports Growth and Reduces the Concentrations of Phenylalanine in Plasma and Brain in a Murine Model of Phenylketonuria. Journal of Nutrition, 138, 316-322.
LaClair, C., Ney, D., Macleod, E.L. and Etzel, M. (2009) Purification and Use of Glycomacropeptide for Nutritional Management of Phenylketonuria. Journal of Food Science, 74, E199-E206.
Van Spronsen, F.J. and Enns, G.M. (2010) Future Treatment Strategies in Phenylketonuria. Molecular Genetics and Metabolism, 99, S90-S95. https://doi.org/10.1016/j.ymgme.2009.10.008
Munoz, F.C., Cervantes, M.M., Cervantes-García, D., Jiménez, M., Ventura-Juárez, J. and Salinas, E. (2017) Glycomacropeptide Attenuates Inflammation, Pruritus, and Th2 Response Associated with Atopic Dermatitis Induced by 2,4-Dinitrochlorobenzene in Rat. J. Immunol. Res., 2017, Article ID: 6935402.
Reyes, J., Bon, F., Moreno, J., Rubio, C. and Valdivia, A. (2007) Adulteración de leche pasteurizada con suero de quesería en la ciudad de Aguascalientes. Avances en Investigacion Agropecuaria, 11, 23-34.
Chávez, N.A., Salinas, E., Jáuregui, J., Palomares, L.A., Bon, F., Rodríguez, J., Bioquímica, D.D.I., Básicas, C.D.C., De, U.A., Universidad, M.A. and México, A. (2010) Detección mediante un sistema ELISA de glucomacropéptido (GMP) como índice de adulteración de leche con suero de quesería. Universidad Autónoma de Aguascalientes, Aguascalientes, México.
S. E. de N. INEN (2008) Leche y productos lácteos: Muestreo. http://www.normalizacion.gob.ec/wp-content/uploads/downloads/2013/11/rte_4_4.pdf
S. E. de N. INEN (1983) Leche. Determinación de proteinas 16: 1983.
S. E. de N. INEN (1973) Leche. Determinación del contenido de grasa 12: 1973.
S. E. de N. INEN (1983) Leche. Determinación de la densidad relativa 11: 1983.
S. E. de N. INEN (2011) Leche. Métodos de ensayo cualitativos para la determinación de calidad 1500: 2011.
S. E. de N. INEN (1973) Leche. Ensayo de reductasa.
Araújo, M. (2008) Determinacao de farude de leite con soro de leite pela análise de CMP e pseudo-CMP por cromatografia líquida de alata eficiencia em fase reversa com deteccao por espectrometria de massa. Iniversidade Federal de Vicosa.
Hernandez-Hernandez, O., Lebron-Aguilar, R., Quintanilla-López, J.E., Sanz, M.L. and Moreno, F.J. (2010) Development of a New Method Using HILIC-Tandem Mass Spectrometry for the Characterization of O-Sialoglycopeptides from Proteolytically Digested Caseinomacropeptide. Proteomics, 10, 3699-3711. https://doi.org/10.1002/pmic.201000156
Nakano, T., Ikawa, N. and Ozimek, L. (2007) Detection of Sialylated Phosphorylated κ-Casein Glycomacropeptide Electrophoresed on Polyacrylamide Gels and Cellulose Acetate Strips by the Thiobarbituric Acid and Malachite Green Dye Reactions. Journal of Agricultural and Food Chemistry, 55, 2714-2726. https://doi.org/10.1021/jf062987f
Chávez Vela, A., Salinas Miralles, E., Jáuregui Rincón, J., Palomares Aguilera, L.A. and Bon Rosas, F. (2009) Desarrollo de un método inmuno blot para detectar glucomacropéptido (GMP) como índice de adulteración de leche de vaca con suero de quesería. Investigación y Ciencia de la Universidad Autónoma de Aguascalientes, 43, 16-20.
Alviar, J. (2010) Manual Agropecuario. Técnicas orgánicas de la granja integral autosuficiente. Segunda, Bogotá-Colombia.
López, A. (2003) Manual de Industrias Lácteas. Primera Ed., Madrid.
Carrión, A. (2008) Influencia de los diferentes grados de mastitis sobre el porcentaje de materia grasa, densidad, acidez, ph y reductasa de leche receptada en lácteos San Antonio. Escuela Superior Politécnica de Chimborazo, Riobamba, Ecuador.
Bremer, G. (2009) Deteccao da Adicao Fraudulenta de Soro de Queijo em Leite: Interferência da Atividade de Proteases Bacterianas. Universidade Federal Rural Do Rio de Janeiro.