title: Effect of beta-casein, kappa-casein and beta-lactoglobulin genotypes on concentration of milk protein variants.
abstract: Individual mid-lactation milk samples were collected from 116 cows of the Swedish Red and Swedish Holstein breeds with known genotypes of beta-casein, kappa-casein and beta-lactoglobulin. Detailed milk protein composition and allele-specific expression of beta-casein, kappa-casein and beta-lactoglobulin proteins in milk were analysed using reversed-phase high-performance liquid chromatography. Aggregate beta-/kappa-casein genotype was significantly associated with the kappa-casein concentration in milk. The lowest kappa-casein concentration was found in milk of cows with genotypes including kappa-casein E (A(1)A(2)/AE, A(1)A(1)/AE) and also A(2)A(2)/AA milk, whereas highest levels were associated with genotypes including kappa-casein B. Casein number was positively and concentration of beta-lactoglobulin negatively associated with the beta-lactoglobulin BB genotype. In heterozygote cows, beta-casein A(1) and beta-lactoglobulin A proteins were found at higher concentrations in milk compared with the protein variant encoded by the alternative allele at these loci, whereas kappa-casein A and B variants were found at similar concentrations in heterozygote AB cows.
authors: Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden. elin.hallen@lmv.slu.se
authors: E
authors: E
authors: Hallén
authors: A
authors: A
authors: Wedholm
authors: A
authors: A
authors: Andrén
authors: A
authors: A
authors: Lundén
mesh_terms: D000483:Alleles; D000818:Animals; D001947:Breeding; D002364:Caseins / Q000032:analysis / Q000235:genetics*; D002417:Cattle / Q000235:genetics* / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid; D005260:Female; D005787:Gene Frequency; D014644:Genetic Variation; D005838:Genotype; D006579:Heterozygote; D007782:Lactoglobulins / Q000032:analysis / Q000235:genetics*; D008892:Milk / Q000737:chemistry*
chemical_list: D002364:Caseins; D007782:Lactoglobulins