Purification and identification of water-soluble phosphopeptides from cheese using Fe(III) affinity chromatography
1Department of Food Science, Dairy Technology, Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Abstract:
Water-soluble phosphopeptides from cheese were isolated using immobilized metal affinity chromatography (IMAC). Phosphopeptides from aqueous cheese extracts were completely retained on iminodiacetic acid (IDA) Sepharose equilibrated with FeCl3 and subsequently eluted with ammonium dihydrogen phosphate. Peptides in the eluate from the IMAC-Fe(III) column were identified using reversed phase liquid chromatography-electronic spray identification-tandem mass spectrometry. Phosphopeptides from two different cheeses were analyzed using the described method: a 10-month-old semihard Herrgard cheese made with mesophilic starter and a 24-month-old Parmigiano Reggiano cheese made with thermophilic starter. Elution of the IMAC-Fe(III) column with a gradient of ammonium dihydrogen phosphate resulted in three distinct peaks for Herrgard cheese corresponding to peptides carrying one, two, and four phosphorylated serine residues, respectively. Sixty-five different phosphopeptides were identified from the Herrgard, whereas only 9 from the Parmigiano Reggiano.
