The alpha(v)beta(3) integrin participates in cell morphogenesis, growth factor signaling, and cell survival. Activation of the integrin is central to these processes and is influenced by specific ECM components, which engage both integrins and syndecans. This paper demonstrates that the alpha(v)beta(3) integrin and syndecan-1 (S1) are functionally coupled. The integrin is dependent on the synde...

To understand the possible proteolytic contribution of yeast during cheese ripening, Debaryomyces hansenii 212 was isolated from commercial blue-veined cheese and incubated in a medium containing casein. Growth and casein degradation were recognized at the cheese-ripening temperature. Proteolytic activity was found in the intracellular fraction, and the enzyme, which was attached to the cell wa...

One dairy goat herd of mixed breeds was investigated for frequency of genetic variants of alphas1-casein (as1-CN) and relationships between the genetic variants, milk composition, coagulation properties, and breed. Milk composition (percent total solids, solids-non-fats (SNF), fat, protein, casein, and as1-CN), genetic variants of as1-CN, and coagulation properties (coagulation time, coagulatio...

Calponin is a thin-filament-associated protein that has been implicated in the regulation of smooth-muscle contractility. It binds to F-actin and inhibits the MgATPase activity of actomyosin. In the present work we have examined the effect of recombinant chicken gizzard alpha-calponin (R alpha CaP) on the binding of rabbit skeletal-muscle myosin subfragment 1 (S1) to F-actin and on the inhibiti...

Amounts of alphas1-casein (as1-CN), protein, fat, SNF and total solids were measured in 125 goat milk samples. Coagulation time, coagulation rate and curd ®rmness were measured in 75 goat milk samples by dynamic mechanical analysis using a Bohlin VOR Rheometer. After adjustments were made for month, time of milk collection and animal age, it was con®rmed that goat milk with high percent total s...

Alpha-casein, more specifically known as αS-casein, is a predominant milk protein with important nutritional properties. αS-Casein, composed of two individual gene products, αS1and αS2-casein, has been described in the past few decades as having molecular chaperone properties. In performing as molecular chaperones, αScasein and its purified constituent proteins, αS1and αS2-casein, stabilise a w...

Traditionally, human milk proteins are identified largely by reference to bovine milk. Hence, to identify the major proteins in human milk, we subjected human and bovine milk, in parallel, to high-resolution two-dimensional electrophoresis. Isoelectric precipitation at pH 4.6 was our criterion for distinguishing whey proteins from those of the casein complex. The alpha- and beta-caseins were id...

In both cow's milk and human milk, zinc was associated with proteins of high molecular weight (greater than 100 000), as judged by analysis with Sephadex G-75. Precipitation of the casein at pH 4.6 and filtration of the resultant acid whey on Sephadex G-25 led, however, to the recovery of about 90% of the zinc as a compound of low molecular weight, which was tentatively identified as zinc citra...