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Novel Analytical Techniques for Characterization of Health-Promoting Bioactive Peptides and Oligosaccharides in Dairy Products
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Novel Analytical Techniques for Characterization of Health-Promoting Bioactive Peptides and Oligosaccharides in Dairy Products. |
| 개인저자 | Robinson, Randall Cummings. |
| 단체저자명 | University of California, Davis. Food Science. |
| 발행사항 | [S.l.]: University of California, Davis., 2018. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2018. |
| 형태사항 | 230 p. |
| 기본자료 저록 | Dissertations Abstracts International 81-04B. Dissertation Abstract International |
| ISBN | 9781085757096 |
| 학위논문주기 | Thesis (Ph.D.)--University of California, Davis, 2018. |
| 일반주기 |
Source: Dissertations Abstracts International, Volume: 81-04, Section: B.
Advisor: Barile, Daniela. |
| 이용제한사항 | This item must not be sold to any third party vendors.This item must not be added to any third party search indexes. |
| 요약 | Advances in analytical capabilities have uncovered a wide diversity of bioactive peptides and oligosaccharides in dairy products, which provide benefits to the consumer that extend far beyond serving as a supply of amino acids and monosaccharides. These unique bioactive molecules will likely serve as the therapeutics of the future: their efficacy in alleviating prevalent health issues has been demonstrated in numerous studies, and side streams within the dairy industry provide abundant, low-cost raw material for their isolation. In this dissertation, five studies are presented which are focused on the analysis and characterization of these molecules for the purposes of improving our understanding of the bioactive content of dairy products and for identifying ways by which the bioactive content of foods and therapeutics may be improved. Following the introduction in Chapter I, the second chapter is focused on the identification of naturally-occurring peptide sequences in a variety of cheeses. This study was the first to successfully profile thousands of peptide sequences in each of the cheeses examined, and over 100 bioactive sequences were identified from this ensemble. These results show that food peptidomes may be far more complex than was previously thought and demonstrate the value of utilizing modern instrumentation to profile bioactive compounds in foods. Many of the same basic instrumental techniques used for peptide analysis can also be applied to carbohydrates. The following two chapters describe advances in analytical techniques for milk oligosaccharide analysis: Chapter III is an improved solid phase extraction method that aids in separating free milk oligosaccharides from lactose. This technique results in higher recoveries for many oligosaccharides as well as a more favorable oligosaccharide-to-lactose ratio in the purified sample, which is beneficial when derivatizing oligosaccharides prior to instrumental analysis. Chapter IV describes the first application of isobaric labeling to free oligosaccharides in milk samples. This novel technique improves instrumental throughput when analyzing oligosaccharides by mass spectrometry, as well as providing improved signal strength for fucosylated oligosaccharides that are believed to be important in disease prevention. Chapters V and VI describe the process of oligosaccharide and genetic profiling among a large sampling of milk from dairy cows. In order to better understand the variability in milk oligosaccharide content among dairy cattle and the genetic factors influencing these variations, we measured relative oligosaccharide abundances in a total of 634 milk samples collected from genotyped Holstein-Friesian and Jersey cattle. These measurements were collected using the isobaric labeling technique developed in the previous chapter and allowed numerous comparisons to be made within and between the breeds, as detailed in Chapter V. Jersey cattle produced greater amounts of almost all of the oligosaccharides identified, and some oligosaccharide abundances varied significantly with parity. Chapter VI uses this data in a genome-wide association study to identify genetic polymorphisms that correlate with oligosaccharide abundances. In total, nearly 10,000 significant single-nucleotide polymorphisms were identified for the two breeds, and the locations of potential quantitative trait loci were determined. Together, these two chapters provide relevant data for the purpose of increasing oligosaccharide production within the dairy industry by processes such as genomic selection. Finally, Chapter VII summarizes the main conclusions of the dissertation and provides a perspective on future directions and current challenges relating to analytical studies of bioactive milk components. |
| 일반주제명 | Food science. Analytical chemistry. |
| 언어 | 영어 |
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