• 농업과학연구
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• 제25권2호
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• pp.216-224
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• 1998

본 연구는 축협중앙회 한우개량부에서 사육 중인 한우 암소 253두와 축산기술연구소에서 사육 중인 Holstein 113두의 혈액으로 부터 genomic DNA를 추출하고, PCR-RFLP기법에 의해 ${\beta}$-lactoglobulin과 ${\kappa}$-casein 유전자좌위의 유전적 다형을 분석하여 한우와 유우 집단에 대한 이들 유전자의 유전적 구조를 분석함으로써 한우와 유우 개량을 위한 기초 및 응용자료를 제공하고자 실시하였던 바 얻어진 결과를 요약하면 다음과 같다. 1. 한우와 Holstein종의 genomic DNA로 부터 PCR기법을 이용하여 ${\beta}$-lactoglobulin 과 ${\kappa}$-casem의 유전자좌를 증폭한 결과 각각 530bp와 262bp의 단편이 증폭되었음을 확인하였다. 2. ${\beta}$-lactoglobulin 증폭 산물에 대한 Hae III 제한효소의 처리결과, ${\beta}$-lactoglobulin AA형은 153bp와 109bp의 단편을, AB형은 153bp, 109bp, 79bp 및 74bp의 단편을, 그리고 BB형은 109bp, 79bp 및 74bp의 단편을 나타내었다. 3. ${\kappa}$-casein 유전자좌의 증폭산물에 대한 Taq I의 제한효소 처리결과, ${\kappa}$-casein AA형은 530bp의 단편을, AB형은 530bp, 344bp 및 186b의 단편을, 그리고 BB형은 344bp 및 186mp의 단편을 나타내었다. 4. ${\beta}$-lactoglobulin의 유전자형 및 유전자 빈도에 있어서, 한우의 ${\beta}$-lactoglobulin AA, AB 및 BB 유전자형 의 빈도는 각각 6.72, 26.09 및 67.19%이었으며, ${\beta}$-lactoglobulin A 및 B 유전자 빈도는 각각 0.197 및 0.803이었고, Holstein종의 ${\beta}$-lactoglobulin AA, AB 및 BB 유전자형 빈도는 각각 35.40, 56.64 및 7.96%이었으며, ${\beta}$-lactoglobulin A 및 B 유전자 빈도는 각각 0.637 및 0.363이었다. 5. ${\kappa}$-casein의 유전자형 및 유전자 빈도에 있어서, 한우의 ${\kappa}$-casein AA, AB 및 BB 유전자형의 빈도는 각각 46.25, 39.13 및 14.62%이었으며, K-casein A 및 B 유전자 빈도는 각각 0.658 및 0.342이었고, Holstein종의 ${\kappa}$-casein AA, AB 및 BB유전자형 빈도는 각각 60.18, 38.94 및 0.88%이었고, ${\kappa}$-casein A 및 B 유전자 빈도는 각각 0.796 및 0.204 이었다. 6. 이상의 결과로써 ${\beta}$-lactoglobulin과 ${\kappa}$-casein의 유전자 빈도는 한우에서 ${\beta}$-lactoglobulin A 및 B 대립 유전자 빈도는 각각 0.197 및 0.803이었고 ${\kappa}$-casein A 및 B 대립유전자 빈도는 각각 0.658 및 0.342이었다. 그러나 Holstein 종에서는 ${\beta}$-lactoglobulin A 및 B 대립 유전자 빈도는 0.637 및 0.363이었고, ${\kappa}$-casein A 및 B 대립유전자 빈도는 각각 0.796 및 0.204이었다.

• Applied Biological Chemistry
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• 제38권3호
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• pp.254-258
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• 1995

탈인산화 정도를 달리한 전카제인 또는 ${\beta}$- 및 ${\kappa}$-카제인을 사용하여 여러 종류의 카제인 미셀계를 합성하여 탈인산화하지 않은 카제인으로 제조한 미셀계와 에탄올에 대한 안정성을 비교하였다. 탈인산화한 전카제인으로 만든 미셀은 천연 전카제인으로 제조한 인공 카제인보다 에탄올에 대한 안정성이 낮았으며, 탈인산화 정도가 클수록 에탄올 안정성이 낮게 나타났다. 탈인산화한 ${\kappa}$-카제인을 사용하여 제조한 인공 카제인 미셀은 탈인산화하지 않은 ${\kappa}$-카제인을 사용한 미셀보다 에탄올에 대한 안정성이 낮았고, 또한 탈인산화가 많이 된 ${\beta}$-카제인으로 만든 미셀계일수록 에탄올 안정성이 낮았다. 탈지유의 에탄올에 대한 안정성은 탈인산화가 많이 될수록 감소하였으나 감소의 폭이 좁은 특징을 보였으며, 합성한 카제인 미셀계는 pH $6.3{\sim}7.2$ 범위에서 pH가 상승함에 따라 에탄을 안정성이 높아져 카제인의 인산기가 미셀의 안정성에 중요한 역할을 함을 시사하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권8호
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• pp.1212-1217
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• 2003

Fifty-two Holstein cows with different phenotypes of $\kappa$-casein ($\kappa$-CN) and $\beta$-lactoglobulin ($\beta$-LG) were selected to provide weekly milk samples for heating at 30, 70, 75 and $80^{\circ}C$ for 2 min. Coagulating properties of heated milk samples measured as rennet clotting time, rate of curd firming and curd firmness at cutting were determined by a Formagraph. Milk samples were analysed for fat and casein. Least squares analyses of data, after adjustments were made for effect of milk casein and fat contents, indicated that although an increase in heating temperatures resulted in less desirable coagulating properties, the effect of milk types was inherent irrespective of heating temperatures. The shortest rennet clotting time (6.06 min), fastest rate of curd firming (5.61 min) and firmest curd (38.05 mm) were obtained from milk with the B variant for $\kappa$-CN and B variant for $\beta$ -LG when preheated at $30^{\circ}C$. It appears that milk bearing $\kappa$-CN B is more resistant to heat perturbation. All milk samples having the $\kappa$-casein AA (milk types AA/AA, AA/AB, AA/BB) did not have a measurable K20 value when preheated at $70^{\circ}C$. This effect was observed for $\kappa$-casein AB (milk types AB/AA, AB/AB, AB/BB) at $75^{\circ}C$ and $\kappa$-casein BB (milk types BB/AA, BB/AB, BB/BB) at $80^{\circ}C$.

• 분석과학
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• 제31권6호
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• pp.232-239
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• 2018

Human breast milk (HBM) provides neonates with indispensable nutrition. The present study evaluated the anti-cancer activity of diluted and pasteurized early HBM (< 6 weeks' lactation) on human breast cancer cell lines. The cell lines MCF7 and MDA-MB231 were exposed to 1 % HBM from the 1st, 3rd, and 6th weeks of lactation and exhibited reduced proliferation rates. As controls, breast cell lines (293T and MCF-10A), breast cancer cell lines (MCF-7 and MDA-MB-231), and $CD133^{hi}CXCR4^{hi}ALDH1^{hi}$ patient-derived human cancer stem-like cells (KU-CSLCs) were treated with prominent milk proteins ${\beta}$-casein, ${\kappa}$-casein, and lactoferrin at varying doses (10, 50, and $100{\mu}g$) for 24 or 48 hrs. The impact of these proteins on cell proliferation was investigated. Breast cancer cell lines treated with ${\kappa}$-casein and lactoferrin exhibited significantly reduced viability, in both a dose- and time-dependent manner. Interestingly, ${\kappa}$-casein selectively impacted only cancer (but not normal breast) cell lines, particularly the more malignant cell line. However, ${\beta}$-casein-exposed human breast cancer cell lines exhibited a significantly higher proliferation rate. Thus, ${\kappa}$-casein and lactoferrin appear to exert selective anti-cancer activities. Further studies are warranted to determine the mechanisms underlying ${\kappa}$-casein- and lactoferrin-mediated cancer cell-selective cytotoxic effects.

• Asian-Australasian Journal of Animal Sciences
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• 제11권3호
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• pp.311-317
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• 1998

A total of 1033 Brown Swiss and 610 Canadienne cows were phenotyped for the genetic variants ${\alpha}_{s1}$-casein, ${\beta}$-casein, ${\kappa}$-casein, ${\beta}$-lactoglobulin and ${\alpha}$-lactalbumin. In Brown Swiss, frequency distributions were: 97.3% B and 2.7% C variant of ${\alpha}_{s1}$-casein; 31.6% $A^1$, 51.8% $A^2$, 0.5% $A^3$ and 16.1% B variant of ${\beta}$-casein; 70.4% A, 29.3% B, and 0.3% C variant of ${\kappa}$-casein; 41.7% A and 58.3% B variant of ${\beta}$-lactoglobulin; and 100% B variant of ${\alpha}$-lactalbumin. Corresponding frequencies in Canadienne for those five milk proteins were: 98.6 and 1.4%;58.5, 33.5, 0.08 and 7.9%; 78.8, 21.1 and 0.1%, 42.4 and 57.6%; and 100%. Analysis of variance by least squares showed possible association between milk protein phenotypes and some lactational production traits. There were no significant association of phenotypes of ${\alpha}_{s1}$-casein, ${\beta}$-casein and ${\beta}$-lactoglobulin with milk yield, fat yield, protein yield, fat percentage and protein percentage in both breeds during the three lactations. In the Brown Swiss, ${\kappa}$-casein phenotype was associated with 305-day fat yield and protein yield during the first lactation. ${\kappa}$-Casein AB was associated with higher milk, fat and protein yield during the second lactation. During the third lactation, ${\beta}$-lactoglobulin AA in Canadienne cows was associated with higher protein content in the milk (3.70%) when compared to phenotypes AB (3.54%) and BB (3.64%).

• Asian-Australasian Journal of Animal Sciences
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• 제8권2호
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• pp.187-194
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• 1995

Genetic variants of ${\alpha}s_1$-casein, ${\beta}$-casein, ${\kappa}$-casein and ${\beta}$-lactoglobulin were investigated by starch urea gel electrophoresis in milk samples of 280 Korean native cattle. A new ${\beta}$-casein variant, designated ${\beta}$-casein $A^4$, was found in milk samples of Korean native cattle. It has a much slower electrophoretic mobility than the ${\beta}$-casein $A^3$ variant in acid gel. This new variant appeared together with either ${\beta}$-casein $A^1$, $A^2$ or B variant. Gene frequencies and genotypic frequencies were estimated. Gene frequencies of four milk protein loci in Korean native cattle were compared with those of imported cattle breeds raised in Korea and Japanese brown cattle. Gene frequencies were ${\alpha}s_1$-casein B .846, ${\alpha}s_1$-casein C .154; ${\beta}$-casein $A^1$ .216, ${\beta}$-casein $A^2$ .666, ${\beta}$-casein $A^4$ .048, ${\beta}$-casein B .070; ${\kappa}$-casein A .648, ${\kappa}$-casein B .352; ${\beta}$-lactoglobulin A .148, ${\beta}$-lactoglobulin B .852. The population was in Hardy-Weinberg equilibrium at all milk protein loci. Gene frequencies of Korean native cattle were very similar to those of Japanese brown cattle. Interestingly, a new variant, ${\beta}$-casein $A^4$, was found only in Korean native cattle and Japanese brown cattle. These results support the hypothesis that Korean native cattle were used in the development of the Japanese brown cattle.

• 한국축산식품학회지
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• 제26권3호
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• pp.368-374
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• 2006

We have studied on characterization and cheese making like mineral contents, protein composition and coagulation pattern on equine milk. At first, for contents of mineral on equine milk, It was lower in equine than bovine milk Contents of Na, Mg, P, Ca and K the major minerals, were indicated as 18.3 mg, 0.4 mg, 33.3 mg, 80.9 mg and 134.9 mg respectively by 100 g. In the distribution of nitrogen, the ratio NPN to Nt was indicated as 9.8% while that of bovine milk was 7%. And In NCN, its percentage was indicated as 45.6% shelving that Equine casein was lower than bovine. From these results, equine milk could not be applicable to cheese production since there are no coagulable nitrogen fraction such as ${\kappa}$-casein, as there aye with bovine milk. Equine milk will be more acceptable if we accept that the phylogenic affinity is near to human. It is the same as equine from the view points that monogastric, which did not contain ruminant's casein. For the rennet coagulation, equine milk was different than bovine milk. Equine milk did not coagulated by rennet after the addition of $Ca^{2+}$. But when bovine ${\kappa}$-casein was added in the presece of rennet, and $Ca^{2+}$ to equine milk, coagulation occurred. Such phenomenon was also observed by the use SEM. Verification of ${\kappa}$-casein by SDS-PACE did not existed in equine milk. The Casein of equine milk(54.4%) is similar to human milk in that casein/whey is about 1. For equine milt this can be explained because distance between casein and Ca is great, casein being lower, which result in reaction of casein with $Ca^{2+}$ because it could not activated which lasting time of coagulation is too long.

• 한국식품과학회지
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• 제29권6호
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• pp.1316-1318
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• 1997

산 casein으로부터 FPLC를 이용하여 gel permeation column으로 ${\kappa}-Casein$을 분획한 다음, 이를 chymosin, pepsin, trypsin 으로 각각 처리하여 3% TCA에서 soluble한 부분을 증류수로 투석(MW cut-off 1kDa)시킨 후 ACE저해 효과를 측정한 결과, trypsin으로 분해 시킨 경우 ACE 저해율이 94.7%로 가장 높게 나타났으며, chymosin 가수분해물은 가장 낮았다. GMP를 투석막의 종류에 따라 투석 시킨 후 $IC_{50}$을 측정한 결과, MW cut-off 의 크기가 증가할수록 ACE저해효과는 감소하는 것으로 나타났으며, MW cut-off 2 kDa의 경우가 가장 높은 저해율을 보였고 MW cut-off 5kDa에서는 저해율이 가장 낮았다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권1호
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• pp.14-22
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• 2019

Objective: The aim of the study was to find a possible association between the ${\beta}-$ and ${\kappa}-casein$ and ${\beta}-lactoglobulin$ genotypes and important milk physiochemical and technological characteristics such as acidity, alcohol stability, the contents of some minerals and the parameters of acid fermentation ability (FEA) in Czech Fleckvieh Cattle. Methods: Milk and blood samples were collected from 338 primiparous Czech Fleckvieh cows at the same stage of lactation. The genotypes of individual cows for ${\kappa}-casein$ (alleles A, B, and E) and ${\beta}-lactoglobulin$ (alleles A and B) were ascertained by polymerase chain reaction-restriction fragment length polymorphism, while their ${\beta}-casein$ (alleles $A^1$, $A^2$, $A^3$, and B) genotype was determined using melting curve genotyping analysis. The data collected were i) milk traits including active acidity (pH), titratable acidity (TA), alcohol stability (AS); calcium (Ca), phosphorus (P), sodium (Na), magnesium (Mg), and potassium (K) contents; and ii) yoghurt traits including active acidity (Y-pH), titratable acidity (Y-TA), and the counts of both Lactobacilli and Streptococci in 1 mL of yoghurt. A linear model was assumed with fixed effects of herd, year, and season of calving, an effect of the age of the cow at first calving and effects of the casein and lactoglobulin genotypes of ${\beta}-CN$ (${\beta}-casein$, CSN2), ${\kappa}-CN$ (${\kappa}-casein$, CSN3), and ${\beta}-LG$ (${\beta}-lactoglobulin$, LGB), or the three-way interaction between those genes. Results: The genetic polymorphisms were related to the milk TA, AS, content of P and Ca, Y-pH and Lactobacilli number in the fresh yoghurt. The CSN3 genotype was significantly associated with milk AS (p<0.05). The effect of the composite CSN2-CSN3-LGB genotype on the investigated traits mostly reflected the effects of the individual genes. It significantly influenced TA (p<0.01), Y-pH (p<0.05) and the log of the Lactobacilli count (p<0.05). Conclusion: Our findings indicate that the yoghurt fermentation test together with milk proteins genotyping could contribute to milk quality control and highlight new perspectives in dairy cattle selection.

• Journal of Dairy Science and Biotechnology
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• 제14권2호
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• pp.135-146
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• 1996

본 연구는 UF에 의한 cheese base제조과정 중 calf rennet 과 대용효소인 porcine pepsin을 각각 단독, 또는 1:1로 혼합첨가하여 cheese base를 제조한 후, HPLC와 전기영동을 이 용하여 casein의 변화를 관찰하기 위여 실시하였으며 얻어진 결과는 다음과 같다. HPLC를 이용, Superose 12 column에 의하여cheese casein을 gel filtration한 결과, Cheddar cheese는 제조직후 5개의 분획이었던 것이 6개월 숙성후 8개의 분획으로 분별되었으며, 효소처리하지 않은 대조구 cheese base는 8주 숙성중 4개의 분획으로 분별되어 분획수의 큰 변동은 없었고, calf rennet 단독처리구는 4개에서 5개로, 1:1혼합효소처리구(calf rennet : porcine pepsin)는 4개에서 7개로, porcine pepsin 단독처리구는 4개에서 8개로 각각 분별되어 porcine pepsin이 혼합됨에 따라 casein의 분해 정도가 높았다. 효소처리하여 8주간 숙성시킨 cheese base의 casein을 전기영동한 결과, ${\alpha}$$_{s1}$-casein의 경우, calf rennet 단독처리구는 3개의 band로 분리되었고, 1:1혼합효소처리구(calf rennet :porcine pepsin)와 Porcine pepsin 단독처리구는 5개의 band로 분리되었으며, 대조구는 1개의 major band와 2개의 minor band를 나타내었다. ${\beta}$-casein은 porcine pepsin의 첨가비율이 증가할수록 그 농도는 감소하였고, ${\gamma}_1$ ${\gamma}_2$-casein으로 추정되는 band는 상대적으로 증가함을 나타내었다. 또한 para-${\kappa}$-casein은 대조구를 제외하고 calf rennet, porcine pepsin단독처리구, 1:1혼합효소처리구에서 분리되었다.