Nisin Quantification by ELISA Allows the Modeling of Its Apparent Diffusion Coefficient in Model Cheeses

The diffusion of small solutes in cheese is of key importance for most enzymatic reactions involved in the ripening process. However, only a limited amount of data is available on salt diffusion and practically none on peptide diffusion. Nisin, a bacteriocin peptide, migrated in model cheeses made f...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-09, Vol.59 (17), p.9484-9490
Main Authors: Aly, Samar, Floury, Juliane, Famelart, Marie-Hélène, Madec, Marie-Noëlle, Dupont, Didier, Le Gouar, Yann, Lortal, Sylvie, Jeanson, Sophie
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cheese
Cheese - analysis
cheeses
Chemical Phenomena
Diffusion
diffusivity
domain_sdv.ida.sma
enzymatic reactions
Enzyme-Linked Immunosorbent Assay
Food Chemistry/Biochemistry
Food engineering
Food Handling
Food Handling - methods
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
gelatin
Life Sciences
microscopy
Microscopy, Confocal
microstructure
Milk and cheese industries. Ice creams
Nisin
Nisin - analysis
Nisin - chemistry
Physicochemical Phenomena
rheology
solutes
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Summary:The diffusion of small solutes in cheese is of key importance for most enzymatic reactions involved in the ripening process. However, only a limited amount of data is available on salt diffusion and practically none on peptide diffusion. Nisin, a bacteriocin peptide, migrated in model cheeses made from ultrafiltered (UF) retentate. A profile concentration device and an enzyme-linked immunosorbent assay (ELISA), specifically developed for nisin quantification in cheese, were used to model the apparent diffusion coefficients for nisin according to Fick’s law. This average coefficient was 49.5 μm2/s in UF cheese (n = 2). When 10% gelatin was added to the retentate, this value decreased to 34.4 μm2/s (n = 2). The two cheeses differed in their macrostructure (rheology) and microstructure (confocal microscopy). This study provides the first apparent diffusion coefficients for a peptide in cheese and supports the hypothesis that composition and structure influence the diffusion of small solutes such as peptides.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf2008474