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Advanced Dairy Chemistry pp 387–429Cite as

Interspecies Comparison of Milk Proteins: Quantitative Variability and Molecular Diversity

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Abstract

The primary focus of this chapter will be interspecies comparisons of milk proteins (caseins and major whey proteins but also proteins associated to the milk fat globule membrane) in terms of quantitative and structural (amino acid sequence and posttranslational modifications) variability. Within species variability has been also considered and particular attention paid to defects in the processing of primary transcripts (cryptic splice site usage and exon-skipping events) which contribute to protein diversity and evolution. Finally, developments in analytical tools, including genome sequencing, that have facilitated continued progress in the comprehensive characterization of the milk proteome complexity, and consequences of milk protein diversity in terms of functional properties are briefly discussed.

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Notes

  1. 1.

    Exon 8 if we adopt, for comparative purposes, a generic exon numbering valid for all species for which CSN1S1 gene sequence is known. Otherwise it is exon 7 in the mice gene.

  2. 2.

    Referring to the mature protein sequence.

  3. 3.

    Refers to tandem repeats of exon 16, using the generic exon numbering valid for all species.

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Acknowledgements

This chapter was modified from P. Martin, C. Cebo, G. Miranda (2011). Inter-species comparison of milk proteins: quantitative variability and molecular diversity. In Encyclopedia of Dairy Sciences, 2nd Edition, J.W. Fuquay, P.F. Fox and P.L.H. McSweeney (eds). Elsevier, Amsterdam, pp. 821–842, with permission.

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  1. Institut National de la Recherche Agronomique, UMR1313, Génétique animale & Biologie intégrative (GABI), équipe “Lait, Génome & Santé”, Domaine de Vilvert, Jouy-en-Josas Cedex, 78352, France

    P. Martin, C. Cebo & G. Miranda

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  1. P. Martin
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  2. C. Cebo
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  3. G. Miranda
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  1. School of Food and Nutritional Sciences, University College Cork, Cork, College Ro, Ireland

    Paul L. H. McSweeney

  2. Fac. Food Technology & Nutrition, Dept. Food Science, University College Cork, Cork, Ireland

    Patrick F. Fox

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Martin, P., Cebo, C., Miranda, G. (2013). Interspecies Comparison of Milk Proteins: Quantitative Variability and Molecular Diversity. In: McSweeney, P., Fox, P. (eds) Advanced Dairy Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-4714-6_13

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