Keçi Sütünde Isıl İşlem Sonrası Melatonin Seviyeleri: Total Protein İlişkisi

Medine Dağ; Pinar Peker; Filiz Kazak; Nuri Başpınar

doi:10.18016/ksutarimdoga.vi.873422

EN TR

Melatonin Levels After Heat Treatment in Goat Milk: Relation of Total Protein

Abstract

In this study, it was aimed to investigate the effects of pasteurization (15 seconds at 72 °C) and boiling processes (5 minutes at 100 °C) on goat milk melatonin and total protein levels. The milk of 20 healthy goats (10 Aleppo, 10 Kilis goats) obtained from a private goat farm were used as materials. Each milk sample was divided into 3 for raw milk, for pasteurization process (15 seconds at 72 °C) and for boiling process (5 minutes at 100 °C). Melatonin levels in raw, pasteurized and boiled milk were determined with commercial ELISA kit while total protein levels were spectrophotometricly determined by manual methods. Melatonin levels in boiled milk samples (4.20±0.39 pg ml-1) increased (P<0.05) compared to raw milk (3.19±0.25 pg ml-1) samples. While there was no difference between the heat treated groups in terms of total protein levels determined by Bradford method, the total protein levels determined by Lowry method decreased significantly in boiling process group compared to the other groups (P<0.001). Positive correlations were determined between total protein levels determined by Bradford and Lowry methods in raw (r=0.723, P<0.01), pasteurized (r=0.838, P<0.01) and boiled (r=0.449, P<0.05) milk samples. Pasteurization process applied to goat milk did not change milk melatonin and total protein levels, and boiling process decreased total protein levels, while increased melatonin levels. Before melatonin analysis was performed in milk by ELISA method, it was predicted that a pre-treatment of milk may be useful in order to separate melatonin from the protein it is bound to.

Keywords

Keçi Sütünde Isıl İşlem Sonrası Melatonin Seviyeleri: Total Protein İlişkisi

Öz

Bu çalışmada, pastörizasyon (72 °C'de 15 saniye) ve kaynatma işlemlerinin (100 °C'de 5 dakika) keçi sütü melatonin ve total protein seviyeleri üzerindeki etkilerinin araştırılması amaçlandı. Çalışmada Hatay ilinde özel bir çiftliğe ait 20 adet sağlıklı keçiden (10 Halep, 10 Kilis keçisi) alınan sütler kullanıldı. Her bir süt örneği çiğ süt, pastörizasyon işlemi (72 °C'de 15 saniye) ve kaynatma işlemi (100 °C'de 5 dakika) için eşit şekilde bölünerek, 3 grup oluşturuldu. Sütlerin melatonin düzeyleri ticari ELISA kiti ile, total protein düzeyleri spektrofotometrik olarak manuel yöntemlerle belirlendi. Kaynamış süt grubu (4.20 ± 0.39 pg ml-1) melatonin seviyelerinin, çiğ süt (3.19 ± 0.25 pg ml-1) örneklerine kıyasla yüksek olduğu belirlendi (P<0.05). Isıl işlem görmüş gruplar arasında Bradford yöntemi ile belirlenen total protein düzeyleri açısından fark olmamakla birlikte, Lowry yöntemi ile belirlenen kaynamış süt grubu total protein düzeylerinin diğer gruplara göre önemli ölçüde düşük olduğu belirlendi (P<0.001). Bradford ve Lowry yöntemleri ile belirlenen total protein düzeyleri açısından çiğ süt grubu (r=0.723, P<0.01), pastörize süt grubu (r=0.838, P<0.01) ve kaynamış süt grubu (r=0.449, P<0.05) için pozitif korelasyonlar tespit edildi. Keçi sütüne pastörizasyon işlemi uygulamasının süt melatonin ve total protein düzeylerini etkilemediği, ancak kaynatma işlemi uygulanması ile süt total protein düzeylerinin düştüğü, melatonin düzeylerinin ise yükseldiği belirlendi. Bu bağlamda, sütte ELISA yöntemi ile melatonin analizi yapılmadan önce, melatonini bağlı olduğu proteinden ayırmak amacı ile, süte ön işlem yapılmasının yararlı olabileceği öngörülmektedir.

Anahtar Kelimeler

Supporting Institution

Hatay Mustafa Kemal University Coordinatorship of Scientific Research Projects

Project Number

19.YL.031

Thanks

Bu çalışma, Hatay Mustafa Kemal Üniversitesi Bilimsel Araştırma Projeleri Birimi tarafından desteklenen (proje numarası: 19.YL.031), Medine İSPİR'’e ait yüksek lisans tezinden üretilmiştir.

References

Andersch M, Gibson RB 1933. The Colorimetric Determination of Plasma Proteins. J Lab Clin Med 18: 816-820.
Baskett JJ, Wood PC, Broad JB, Duncan JR, English J, Arendt J 2001. Melatonin in Older People Withage-Related Sleep Maintenance Problems: A Comparison with Age Matched Normal Sleepers. Sleep 24(4): 418-424.
Bloom KA, Huang FR, Bencharitiwong R, Bardina L, Ross A, Sampson HA 2014. Effect of Heat Treatment on Milk and Egg Proteins Allergenicity. Pediatr Allergy Immunol 25(8): 740-746.
Bradford MM 1976. A Rapid and Sensitive Method for The Quantitation of Microgram Quantitation of Protein Utilizing The Principle of Protein-Dye Binding. Anal Biochem 72(1-2): 248-251.
Cardinali DP, Lynch HJ, Wurtman RJ 1972. Binding of Melatonin to Human and Rat Plasma Proteins. Endocrinol 91(5): 1213-1218.
Chandan RC, Attaie R, Shahani KM 1992. Nutritional Aspects of Goat Milk and Its Products; Proc V Intl Conf Goats, New Delhi, India, Bölüm II, 399.
Claustrat B, Brun J, Chazot G 2005. The Basic Physiology and Pathophisology of Melatonin. Sleep Med Rev 9 (1): 11-24.
De Moreno MR, Smith JF, Smith RV 1986. Mechanism Studies of Coomassie Blue and Silver Staining of Proteins. J Pharm Sci 75(9): 907-911.

Dullo P, Chaudhary R 2009. Short Review of Reproductive Physiology of Melatonin. Pak J Physiol 5(2): 46-48.
Eriksson L, Valtonen M, Laitinen JT, Paananen M, Kaikkonen M 1998. Diurnal Rhythm of Melatonin in Bovine Milk: Pharmacokinetics of Exogeneous Melatonin in Lactating Cows and Goats. Acta Vet Scand 39(3): 310.
Grant IR, Ball HJ, Rowe MT 1999. Effect of Higher Pasteurization Temperatures, and Longerholding Times at 72°C, on The İnactivation of Mycobacterium paratuberculosis in Milk. Lett Appl Microbiol 28(6): 461-465.
Gürsoy A 2018. Sütün Nitelikleri. Süt Kimyası ve Biyokimyası, Ankara, 1-70.
Jenness R 1980. Composition and Characteristics of Goat Milk: Review 1968-1979. J Dairy Sci 63(10): 1605-1630.
Jimenez-Saiz R, Benede S, Molina E, Lopez-Exposito I 2015. Effect of Processing Technologies on The Allergenicity of Food Products. Crit Rev Food Sci Nutr 55(13): 1902-1917.
Juarez M, Ramos M 1986. Physico-Chemical Characteristics of Goat Milk As Distinct From Those of Cow Milk. International Dairy Bulletin 202: 54.
Kennaway DJ, Voultsios A 1998. Circadian Rhythm of Free Melatonin in Human Plasma. J Clin Endocrinol Metab 83(3): 1013-1015.
Kosikowski, FV 1986. Requirements for The Acceptance and Marketing of Goat Milk Cheese. Dairy Goat J 64: 462.
Lamberti C, Baro C, Giribaldi M, Napolitano L, Cavallarin L, Giuffrida MG 2018. Effects of Two Different Domestic Boiling Practices on The Allergenicity of Cow's Milk Proteins. J Sci Food Agric 98(6): 2370-2377.
Loewenstein M, Frank JF, Barnhart HM, Speck SJ 1984. Cultured Products Made from Goat Milk. In: Extension Goat Handbook. GFW. Haenlein and D.L. Ace, eds. USDA Publications, Washington, DC, E-5, pp. 1±5. Also Producing quality goat milk, ibid, E-5, p. 5.
Lowry OH, Rosebrough NJ, Farr AL, Randall RJ 1951. Protein Measurement with The Folin Phenol Reagent. J Biol Chem 193(1): 265-275.
Maksimovich AA 2002. Structure and Function of The Pineal Gland in The Vertebrates. Zh Evol Biokhim Fiziol 38(1): 3-13.
Metwally AMM, Dabiza NMA, Wagih I, EL-Kholy WI, Sadek ZI 2011. The Effect of Boiling on Milk Microbial Contents and Quality. Am J Sci 7(2): 110-114.
Milagres MP, Minim VP, Minim LA, Simiqueli AA, Moraes LE, Martino HS 2014. Night Milking Adds Value to Cow’s Milk. J Sci Food Agric 94(8): 1688-1692.
Moreno-Montoro M, Olalla M, Gimenez-Martinez R, Bergillos-Meca TB, Ruiz-Lopez MD, Cabrera-Vique CC, Artacho R, Navarro-Alarcon M 2015. Ultrafiltration of Skimmed Goat Milk İncreases Its Nutritional Value by Concentrating Nonfat Solids Such As Proteins, Ca, P, Mg, and Zn. J Dairy Sci 98(11): 7628-7634.
Özgüner F, Özcankaya R, Delibaş N, Koyu A, Çalışkan S 1995. Melatonin ve Klinik Önemi. Süleyman Demirel Univ Tıp Fak Derg 2(4): 1-6.
Park YW, Guo MR 2006. Goat Milk Products: Processing Technology, Types and Consumption Trends. In: Handbook of Milk of Non-Bovine Mammals.
Paz NF, DE Oliveira EG, De Kairuz MSN, Ramon AN 2014. Characterization of Goat Milk and Potentially Symbiotic Non-Fat Yoğurt. Food Sci Technol 34(3): 629-635.
Rukke EO, Olsen EF, Devold T, Vegarud G, Isaksson T 2010. Technical note: Comparing Calibration Methods for Determination of Protein in Goat Milk By Ultraviolet Spectroscopy. J Dairy Sci 93(7): 2922-2925.
Schaper C, Koethe M, Braun PG 2015. Comparison of Melatonin Concentrations in Raw and Processed Cow’s Milk. J Food Safety Food Qual 66(5): 125-156.
Valtonen M, Niskanen L, Kangas AP, Koskinen T 2005. Effect of Melatonin Rich Night Time Milk on Sleep and Activity in Elderly İnstitutionalized Subjects. Nord J Psychiatry 59(3): 217-221.
Wal JM 2003. Thermal Processing and Allergenicity of Foods. Allergy 58(8): 727-729.
Yılmaz E 2017. Sütlerin Besinsel Değerlerinin Karşılaştırılması. Adıyaman Üniversitesi, Yüksek lisans Tezi, 1-21 .

Details

Primary Language

Turkish

Subjects

-

Journal Section

Research Article

Authors

Medine Dağ
0000-0002-0857-9526
Türkiye

Pinar Peker
0000-0002-6991-3727
Türkiye

Filiz Kazak ^*
0000-0002-9065-394X
Türkiye

Nuri Başpınar
0000-0002-5481-1111
Türkiye

Publication Date

June 30, 2022

Submission Date

February 3, 2021

Acceptance Date

July 1, 2021

Published in Issue

Year 2022 Volume: 25 Number: 3

DOI

https://doi.org/10.18016/ksutarimdoga.vi.873422

IZ

https://izlik.org/JA64RM76NL

Cite

RIS / Bibtex

APA

Dağ, M., Peker, P., Kazak, F., & Başpınar, N. (2022). Keçi Sütünde Isıl İşlem Sonrası Melatonin Seviyeleri: Total Protein İlişkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(3), 431-438. https://doi.org/10.18016/ksutarimdoga.vi.873422