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Targeting the Glycome of Major Milk Proteins

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Targeting the Glycome of Major Milk Proteins Provided by the author(s) and NUI Galway in accordance with publisher policies. Please cite the published version when available. Title Targeting the glycome of major milk proteins Author(s) O'Riordan, Noelle Publication Date 2016-10-20 Item record http://hdl.handle.net/10379/6092 Downloaded 2021-09-25T01:55:26Z Some rights reserved. For more information, please see the item record link above. Targeting the glycome of major milk proteins A Thesis Presented to National University of Ireland, Galway for the degree of Doctor of Philosophy (Science) Noelle O’Riordan, B.Sc. 1Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork 2National University of Ireland, Galway (NUIG), Co. Galway Research Supervisors: Dr. Rita M. Hickey1, Prof. Lokesh Joshi2 i Table of Contents !Unexpected End of Formula Thesis Abstract ...................................................................................................... vii Publications ............................................................................................................. x Oral Communications ............................................................................................ xi Abstracts ................................................................................................................ xii Abbreviations ....................................................................................................... xiii List of tables .......................................................................................................... xv List of figures ...................................................................................................... xvii Acknowledgements ............................................................................................... xx Thesis introduction ............................................................................................... xxi Chapter 1 Literature review: Structural and functional characteristics of bovine milk protein glycosylation Abstract ................................................................................................................... 2 1. Introduction ......................................................................................................... 3 2. The glycome of bovine milk proteins ................................................................. 5 3. Bovine milk glycoproteins .................................................................................. 6 3.1 Lactoferrin .............................................................................................................. 6 3.1.1 Lactoferrin glycosylation ........................................................................ 6 3.1.2 Glycosylation and protein structure ........................................................ 9 3.1.3 Biological activities associated with Lactoferrin glycosylation ........... 10 3.2 Kappa-casein and Caseinomacropeptide .......................................................... 12 3.2.1 GMP Glycosylation .............................................................................. 13 3.2.2 Biological activities associated with GMP glycosylation..................... 15 3.3 Milk fat globule membrane ................................................................................ 17 ii 3.3.1 The mucins ............................................................................................ 19 3.3.2 Butyrophilin .......................................................................................... 21 3.3.3 Lactadherin ........................................................................................... 21 3.3.4 Cluster of Differentiation 36 ................................................................. 22 3.3.5 Proteose peptone component 3 ............................................................. 23 3.4 Immunoglobulins ................................................................................................. 24 3.5. Minor milk glycoproteins .................................................................................. 26 4. Commercialisation and current patents relating to bovine milk glycoproteins. 28 5. Future directions of glycoprotein investigation ................................................ 33 6. Reference………………………………………………………………………35 Chapter 2 Glycosidase activities in bovine milk over lactation Abstract ................................................................................................................. 52 1. Introduction ....................................................................................................... 53 2 Methods and materials ....................................................................................... 54 2.1 Materials ............................................................................................................... 54 2.2 Milk samples ........................................................................................................ 55 2.3 Glycosidase activity............................................................................................. 55 3. Results ............................................................................................................... 55 4. Discussion ......................................................................................................... 57 5. Conclusions ....................................................................................................... 65 6. References ......................................................................................................... 66 Chapter 3 Profiling temporal changes in bovine milk lactoferrin glycosylation using lectin microarrays Abstract ................................................................................................................. 72 1. Introduction ....................................................................................................... 73 iii 2 Methods and materials ....................................................................................... 75 2.1 Materials ............................................................................................................... 75 2.2 Sample collection ................................................................................................. 76 2.3 Lactoferrin isolation ............................................................................................ 76 2.4 Fluorescent labeling of glycoproteins ............................................................... 77 2.5 Construction and incubation of lectin microarrays ......................................... 77 2.6 Data extraction ..................................................................................................... 78 2.7 Statistical analysis ................................................................................................ 78 2.8 Monosaccharide analysis .................................................................................... 79 3. Results and Discussion ...................................................................................... 80 3.1 Purification of bLF from milk ............................................................................ 80 3.2 Lectin microarray profiling bLF glycosylation................................................ 82 3.3 Monosaccharide analysis of bLF samples ........................................................ 84 3.4 Temporal changes in glycosylation ................................................................... 88 3.5 Temporal changes in sialylation ........................................................................ 91 4. Conclusions ....................................................................................................... 93 5. References ......................................................................................................... 94 6. Supplementary figures and tables ..................................................................... 98 Chapter 4 Investigating the influence of glycosylation variation on the bacterial binding functionality of bovine lactoferrin Abstract ............................................................................................................... 104 1. Introduction ..................................................................................................... 105 2. Methods and materials .................................................................................... 107 2.1 Materials .................................................................................................... 107 2.2 Bacterial strains and culture conditions ..................................................... 107 2.3 Biotinylation of Lactoferrin ....................................................................... 108 iv 2.5 Biacore assay ............................................................................................. 108 2.6 Statistical analysis ..................................................................................... 108 3. Results ............................................................................................................. 109 4. Discussion ....................................................................................................... 113 References ........................................................................................................... 117 Chapter 5 Bovine glycomacropeptide promotes the growth of Bifidobacterium longum subsp. infantis and modulates its gene expression
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