Kappa-casein gene study with molecular markers in female buffaloes (Bubalus bubalis)

Antonio Roberto Otaviano,Humberto Tonhati,Mario Fernando Cerón Muñoz,Janete Aparecida Desidério Sena

doi:10.1590/s1415-47572005000200010

Antonio Roberto Otaviano, Humberto Tonhati + Show 2 more

Open Access

https://doi.org/10.1590/s1415-47572005000200010

Copy DOI

Abstract

Caseins comprise make up about 80% of the total protein content of milk and present polymorphism with changes in the amino acid sequence. Within this abundance of proteins, kappa-casein is noteworthy, since it has been associated with differences in milk yield, composition and processing. The objective of this study was to observe the existence of polymorphism in the kappa-casein gene in female buffaloes. For this purpose, blood samples from 115 female buffaloes, collected with vacutainer by needle punctionure of the jugular vein, were used. for genomic DNA extraction was done from blood samples. The PCR-RFLP and SSCP techniques demonstrated that the studied animals were monomorphic for the kappa-casein gene. Only allele B was observed in these animals, which was present in homozygosis. Therefore, it was not possible to quantify the gene action on milk yield and its constituents. The monomorphism observed in the population studied would allow the development of a method to identify mixtures of cow and buffalo milk in mozzarella cheese production, especially because, in cattle, the kappa-casein gene is polymorphic.

Highlights

Milk is the characteristic secretion of the mammary glands of all mammals
A (3 mL) blood samples were was collected from each animal, and 300 μL aliquots were used for DNA extraction according to the previously described methodology
The results of the RFLP analysis showed two fragments of, respectively, 280 and 120 bp and two fragments of, respectively, 180 and 100 bp, corresponding to CSN3 KY after restriction with enzymes Alu I and Hind III, which is in agreement with the literature

Summary

Introduction

Milk is the characteristic secretion of the mammary glands of all mammals. Because of its function in nutrition of the young, it is necessarily complex; it must supply nutrients, minerals, and vitamins in proper form, kind, and amount. The composition of the milk of different species varies in the percentages of these constituents. All milks contain the same kinds of constituents, but in varying amounts. Genetic factors and environmental conditions, such as the climate and the stage of lactation, influence the its composition. The constituents of milk are dispersed in an aqueaous solution; some, such as chlorides, sodium, and potassium, are in ionic dispersion; others, such as protein: lactose and part of the albumin, are in molecular dispersion; still others, such as casein and phosphates, are in colloidal dispersion, the and fat is present as an emulsion (Henderson, 1971)

Objectives

Methods

Results

Conclusion