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Analysis of the oxidative modifications on casein micelles exposed to different oxidative sources: determining the impact of these modifications at a structural and nutritional level

Project description

Working against protein oxidation in milk

Protein oxidation during processing or storage negatively affects the quality of milk, often with deleterious effects on human health. The EU-funded CASMOX project is investigating the degradation pathway of caseins, the most abundant milk proteins, under conventional processing conditions. Using various analytical and biochemical methods, scientists are focussing on the nutritional consequences of milk protein oxidation and its biological effects such as toxicity and digestibility. Considering the high nutritional value and consumption of milk, the project's results will help improve existing industrial processing methods and develop more stringent policies for testing the quality of dairy products.

Objective

Oxidative damage is a major problem for dairy industry as it can occur to a significant extent during the processing and/or
storage of milk, and results in significant wastage. Due the high abundance of proteins, ~30% of the dry mass of whole milk,
these represent one of the most abundant targets of damage. Protein oxidation can have a direct impact on the nutritional
value of milk and the consumption of highly oxidised proteins may have deleterious consequences for human health. This
project will provide an improved understanding of the degradation pathways of the most abundant milk proteins (caseins),
the micelle structures that these proteins form, and the key drivers of these reactions. To address these aims, this project
will: (1) investigate the oxidation of casein micelle (CM) mediated by the most relevant oxidative sources generated during
milk processing and storage, and (2) determine the consequences of CM oxidation on their nutritional value (i.e. loss of
parent amino acids) and the biological effects (i.e. decreased digestibility, toxicity to human cells). The approaches to be
used in this project include analytical, biochemical and biological techniques (i.e. liquid chromatography, SDS-PAGE,
western blotting, mass spectrometry, electron microscopy, cell culture models). The project is of interest to the European
community as milk and dairy products represent one of the most consumed food materials, with health and nutrition claims
for these products based on the presence of specific materials, such as proteins. It is therefore critically important that these
claims are justified and correct. This project will provide important new knowledge, as there are currently no data available
as to the pathways responsible for CM oxidative modifications. Such data is a pre-requisite to the development of lessharmful
industrial milk processing methods. The project will also validate new methods to examine the nutritional quality of
milk and dairy products.

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Topic(s)

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Funding Scheme

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MSCA-IF - Marie Skłodowska-Curie Individual Fellowships (IF)

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Call for proposal

Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.

(opens in new window) H2020-MSCA-IF-2019

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Coordinator

KOBENHAVNS UNIVERSITET
Net EU contribution

Net EU financial contribution. The sum of money that the participant receives, deducted by the EU contribution to its linked third party. It considers the distribution of the EU financial contribution between direct beneficiaries of the project and other types of participants, like third-party participants.

€ 207 312,00
Address
NORREGADE 10
1165 KOBENHAVN
Denmark

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Region
Danmark Hovedstaden Byen København
Activity type
Higher or Secondary Education Establishments
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Total cost

The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.

€ 207 312,00
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