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Ribonucleosides as minor milk constituents.
E Schlimme1, K P Raezke, F G Ott
1Institute for Chemistry and Physics, Federal Dairy Research Centre, Kiel, FRG.
Zeitschrift Fur Ernahrungswissenschaft
|June 1, 1991
Summary
Milk ribonucleosides, including modified forms from RNA breakdown, exhibit stable levels throughout lactation. This stable pattern acts as a unique fingerprint for milk, aiding species and butter type differentiation.
Area of Science:
- Food Chemistry
- Biochemistry
- Analytical Chemistry
Background:
- Ribonucleosides are minor milk components with assumed species-specific patterns.
- Modified ribonucleosides, such as N1-methyladenosine and N6-carbamoylthreonyladenosine, originate from transfer RNA catabolism.
Purpose of the Study:
- To quantify ribonucleoside levels in milk throughout lactation.
- To assess the utility of ribonucleoside patterns for milk characterization and technological process analysis.
Main Methods:
- Quantification of unmodified and modified ribonucleosides in individual and bulk milk samples.
- Longitudinal study design across a whole lactation period.
- Analysis of ribonucleoside distribution during the churning process.
Main Results:
- Ribonucleoside levels, excluding the colostral phase, remained relatively constant throughout lactation.
- The identified ribonucleoside patterns were found to be stable and species-specific.
- Ribonucleoside profiles effectively differentiated between three German butter types.
Conclusions:
- Ribonucleosides are valuable markers for milk characterization across species and technological treatments.
- The 'fingerprint' provided by ribonucleoside patterns can be used to authenticate butter types.
- Minor milk constituents offer insights into milk composition and processing.