Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat.

Pickering emulsions stabilized by protein microgel, and hydrocolloid have shown desirable properties to be used as animal fat replacers. However, the potential applications of these structures as animal fat replacers in meat systems formulations have not been explored yet. Therefore, novel Pickering emulsions stabilized by canola proteins microgels and xanthan gum were developed, and their potential as animal fat replacer in meat systems was assessed for the first time. In the present study, 25, 50, 75, and 100% animal fat content were replaced by Pickering emulsion. Moreover, the obtained results revealed that complete fat replacement with canola proteins-based Pickering emulsion in meat emulsion improved its nutritional value by significantly enhancing the percentage of protein, monounsaturated and polyunsaturated fatty acid composition, and reduction of saturated fatty acid content compared to control (100% animal fat). Reformulation with PEs enhanced the meat systems' technological behavior such as emulsion stability and cooking loss, and oxidative stability. Also, significant total color difference (ΔE *) was observed only in samples with 100% fat replacement. Meat systems containing fat replacement ≤50% showed the closest texture parameters to the control sample. This study provides a promising alternative to replace animal fat with plant-based ingredients in meat systems.

Impact of electro-activated whey on growth, acid and bile resistance of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356.

The aim of this work was to study the impact of electro-activated whey containing lactulose on the growth and survival Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356 in acidic and bile salts containing media. Electro-activated whey was compared to whey and MRS alone and supplemented with lactulose. The results showed that OD600 was the highest for all these bacteria when grown in the electro-activated medium. At the same time, the obtained results showed that the initial growth phase was the most delayed in this medium. The OD600 results were verified by the bacteria plating method on nutrient agar. The obtained data showed that for each given bacteria, no significant difference was observed according to the CFU/mL results. Thus, it has been suggested that electro-activated whey could have a significant effect of bacterial fitness by enhancing their activity even at an equivalent population in each medium. A study of the stability of the probiotic bacteria for 14 days refrigerated storage at pH 4.6 and in the presence of bile salts revealed that the growth substrate did not significantly affect bacterial survival during this storage period and that all the tested probiotic bacteria remained close to 109 CFU/mL. The 16S rRNA gene sequencing of Lacticaseibacillus rhamnosus GG after 24 h growth in different media showed highly significant difference in upregulated and downregulated genes between the electro-activated whey and the regular sweet whey even when it was supplemented with lactulose. The obtained results support the hypothesis that electro-activated whey has evident prebiotic effect compared to lactulose.

Impact of the Anodic and Cathodic Electro-Activation Treatment on the Physico-Chemical and Antioxidant Capacity of Red Beetroot Juice.

The aim of the present work was to study the feasibility of using electro-activation as a nonthermal treatment to produce stable beetroot juice. Specifically, red beetroot juice was electro-activated under two different reactor configurations by using three electric current intensities (100, 200, and 300 mA) during 120 min. Different parameters of the juice were measured such as the pH, redox potential, juice titratable acidity, Brix degree and total dry matter, color, betalain and polyphenolic contents, and antioxidant capacity of the electro-activated juice. By using the reactor Configuration A in which the targeted juice was electro-activated in the anodic compartment of the used reactor, acidic juice with pH 4 and 5 as well as a redox potential close to +300 mV was obtained. The Brix degree, color, dry matter, and phenolic content were not significantly influenced by this electro-activation. However, the treatment permitted increasing the antioxidant capacity of the juice as measured by the DPPH and ABTS assays. By using the reactor Configuration B in which the targeted beet juice was electro-activated in the cathodic compartment of the used compartment, a juice with an alkaline pH of approximately pH 9 and a reducing redox potential of -697 mV was obtained. With this reactor configuration, the Brix degree and total dry matter were not affected, but the color and total polyphenolic content changed. The betalains and polyphenolic compounds were degraded under the alkaline conditions of this electro-activation treatment, which had a negative consequence on the juice quality by decreasing its antioxidant capacity. In conclusion, this study demonstrated that anodic electro-activation of a beet juice can be technologically feasible since this treatment permitted producing stable juice as well as maintaining the main physico-chemical properties of the juice, enhancing its antioxidant capacity, and keeping the juice color at high level.

Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on Bacillus cereus ATCC 14579 Vegetative Cells.

Bacillus cereus is a pathogenic bacterium, Gram-positive, aerobic, and facultative anaerobic that can produce spores and different toxins. It is involved in serious foodborne illnesses such as the diarrheal and emetic syndromes, depending on the ingested toxin. This work is aimed to study the potency of electroactivated solutions (EAS) of calcium lactate, calcium ascorbate, and their mixture as antibacterial agents against B. cereus ATCC 14579 vegetative cells. The solutions used were electroactivated under electric current intensities of 250, 500, and 750 mA for 30 min. The obtained EAS were tested in direct contact with B. cereus (107 CFU/mL) for different durations ranging from 5 s to 2 min. Moreover, standard lactic and ascorbic acids were tested as controls at equivalent titratable acidity as that of the corresponding electroactivated solutions. The obtained results showed that EAS exhibit high antibacterial efficacy against B. cereus vegetative cells. The EAS obtained after electroactivation of calcium lactate and calcium ascorbate were more efficient than those of their corresponding standard acids (lactic and ascorbic). The observed antibacterial effect of the EAS resulted in a reduction of 7 log CFU/mL after 5 s of direct contact in some specific cases. Scanning (SEM) and transmission (TEM) electron microscopic observations provided conclusive evidence of the antibacterial activity of the used EAS. These results outlined the highly antimicrobial potency of EAS against B. cereus vegetative cells and that they can be considered in an eventual strategy to ensure food safety, surface cleaning, as well as replacement of hazardous disinfecting chemicals.

Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey.

The impact of alkaline electro-activation (EA) on the protein solubility, foaming, and emulsifying characteristics of whey was investigated. EA caused protein aggregation and conjugation. At low electric current and holding time, proteins aggregation through disulfide bonds was observed, whereas increasing currents and holding times caused proteins to conjugate with sugars such as lactose, lactulose and galactose. The EA process improved the protein solubility at the pH range of 4.0-7.0. Compared to untreated whey, which produced micron-sized and unstable emulsions at pH 3, whey samples treated under 750 mA and 24-48 h holding time formed nano-sized and stable emulsions at this pH. Furthermore, although both untreated and EA-whey produced stable emulsions at pH 7, those emulsions prepared with EA-whey had smaller particle size and were more stable against droplet flocculation. EA-treated whey tended to generate foams with significantly higher overrun and stability. The present study demonstrated that EA can enhance the functionality of whey.

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives.

The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

Correction to "Development of a Process for Color Improvement of Low Grade Dark Maple Syrup by Adsorption on Activated Carbon".

[This corrects the article DOI: 10.1021/acsomega.0c02717.].

Study of the impacts of electro-activated solutions of calcium lactate, calcium ascorbate and their equimolar mixture combined with moderate heat treatments on the spores of Bacillus cereus ATCC 14579 under model conditions and in fresh salmon.

Widespread in very diverse environments, the spores of Bacillus cereus are highly resistant to hostile conditions and can contaminate a huge variety of food products, posing a potential health hazard to consumers. Given this significant risk, the objective of this research work was to study the impacts of electro-activated solutions (EAS) made with calcium ascorbate, calcium lactate, and their equimolar mixture on Bacillus cereus ATCC 14579 spores in model conditions and food matrix, the fresh Atlantic salmon. The model conditions consisted of a direct application of the EAS to the spores, which avoided any interference with factors external to those of the solutions. Salmon was chosen as a food model because it is a product sensitive to bacterial spoilage and can be eaten raw. To achieve this, the solutions were prepared by electro-activation using an electric current with an intensity of 750 mA for 30 min, resulting in mean pH values of 1.94 ± 0.15-2.16 ± 0.01 and titratable acidity of 0.102 ± 0.001-0.109 ± 0.001 mol/L, depending on the type of solution. These conditions were chosen because of their excellent antibacterial efficacy previously demonstrated against vegetative cells of B. cereus. The results showed high sporicidal activities of the EAS against B. cereus with a 7 to 9 log reduction, using an initial spore population of 109 CFU/mL, depending on the conditions evaluated, namely: in direct contact (2-30 min), in salmon used as a food matrix (2-7 min), and in combination with moderate heat treatments from 60 to 90 °C (0.5-2 min). In addition, it was observed that the sporicidal capacity of the EAS increased with temperature and the contact time. Otherwise, analysis of the color and lipids of the salmon have not shown any major impacts of the use of EAS as a rinsing solution for this highly perishable food. Furthermore, micrographs taken by scanning and transmission electron microscopy revealed the destructive effects of the EAS used in the vital structures/components of the spores. In general, this study has demonstrated that the electro-activation technology is effective in producing EAS capable of destroying/inactivating B. cereus spores and that they can be used for the improvement of food safety and preservation.

Study of the Electro-Activation Process of Calcium Lactate, Calcium Ascorbate Solutions, and Their Equimolar Mixture: Assessment of Their Physicochemical Properties.

The aim of this study was to prepare electro-activated solutions (EAS) from calcium lactate, calcium ascorbate, and an equimolar mixture of these two salts to obtain their corresponding acids and to study their physicochemical characteristics, in particular, pH, titratable acidity, pK a, and antioxidant activity. Indeed, the solutions were electro-activated in a reactor comprising three compartments (anodic, central, and cathodic) separated by anionic and cationic exchange membranes, respectively. The electric current intensities used were set at 250, 500, and 750 mA for a maximum period of 30 min. In general, the EAS obtained at 750 mA for 30 min showed the lowest pH (2.16, 2.08, 1.94) and pK a (3.13, 3.07, 2.90) values and the highest titratable acidity (0.107, 0.102, 0.109 mol/L) for calcium lactate, the mixture, and calcium ascorbate, respectively. In addition, the obtained results have demonstrated that the pH, titratable acidity, and pK a of the EAS varied proportionally and significantly (p < 0.001) with the duration of the experiment and the intensity of the electric current applied. To evaluate the migration of calcium (Ca2+) between the central and the cathodic compartments of the reactor, the concentration of Ca2+ was determined especially in the cathodic section by inductively coupled plasma optical emission spectroscopy (ICP-OES). The results showed that the migration of Ca2+ varied proportionally with the electric current intensity. In this context, analysis by Fourier transform infrared (FTIR) spectroscopy, high-performance liquid chromatography (HPLC), and differential scanning calorimetry (DSC) have confirmed the production of lactic acid and ascorbic acid compared to standards. In addition, analysis by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging technique confirmed high antioxidant activities of >90 and >83% for calcium ascorbate and the mixture, respectively, in comparison to the standard ascorbic acid (85%). Overall, this research has clearly demonstrated the eventual potential of electro-activation to produce highly reactive organic acids from their conjugated salts. These EAS can become excellent antimicrobial and sporicidal agents in the food processing industry.

Potential applications of ficin in the production of traditional cheeses and protein hydrolysates.

Using proteolytic enzymes extracted from plant materials is a promising way to ensure the sustainability of the food industry. This is particularly true for the dairy industry, especially in cheesemaking and the production of different milk protein hydrolysates for special food applications, particularly nutrition for infants, older adults, and people with food allergies. Ficin, a cysteyl protease isolated from the latex of the fig tree (Ficus carica), is characterized by strong enzymatic activity and can be used for milk clotting and protein hydrolysis for application in different foods. In particular, it can be used for milk protein hydrolysis to produce ingredients with reduced or eliminated allergenicity and improved bioavailability. Ficin can also be used as an active and effective replacement for calf rennet in cheesemaking, such as in traditional Cacioricotta and Teleme cheeses. It can also be used to produce protein hydrolysates with low or no allergenicity for application in infant formula and geriatric nutrition. This work provides an overview of ficin, a plant-derived protease, with an emphasis on its potential application in the production of some traditional cheeses and milk protein hydrolysates for special food applications.

Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process.

Whey permeate (WP) is a co-product of a cheese or casein production process that is regarded as an environmental pollutant because of its high organic load and is creating a major disposal problem for the dairy industry. However, it can be used as a suitable substrate to meet the increasing demand of producing a prebiotic lactulose through the isomerization of lactose present in the WP under adequate alkaline conditions. The goal of this study was to produce lactulose in situ of WP using electro-activation (EA) technology and compare the productivity of EA with conventional chemical isomerization at potassium hydroxide (KOH)-equivalent solution alkalinity in the feed medium. Electro-isomerization was conducted under different current intensities of 300, 600, and 900 mA for 60 min of EA with a 5 min sampling interval using 6, 12, and 18% (w/v) WP solutions. Chemical isomerization was carried out at the KOH-equivalent solution alkalinity to that measured in the EA solution at each 5 min interval using KOH powder as a catalyst. The outcomes of this study revealed that the production of lactulose using the EA approach was current intensity-, WP concentration-, and reaction time-dependent and produced the highest lactulose yield of 36.98% at 50 min of EA-time under 900 mA current intensity using 6% WP as a feed solution, whereas a maximum lactulose yield of 25.47% was achieved by the chemical isomerization at the solution alkalinity corresponding to that of the EA under 900 mA current intensity at 50 min in the 6% WP solution. Furthermore, a greater yield of lactulose was obtained using the EA technique for all reaction conditions compared to the chemical process at the equivalent solution alkalinity. Therefore, the results of this work suggest that the EA can be an emergent sustainable technology for achieving dual objectives of prebiotic lactulose production and concurrent valorization of WP using it as a feed medium.

Development of a Process for Color Improvement of Low-Grade Dark Maple Syrup by Adsorption on Activated Carbon.

Low-grade dark maple syrup was successfully discolored on activated carbon. Several experimental parameters were tested, namely, the mixing time (20, 40, and 60 min), concentration of the activated carbon (0.1, 0.3, and 0.5 g/100 mL), type of activated carbon (I, II, and III), activated carbon particle size (25, 50, and 75 µm), stirring speed (200, 400, and 600 rpm), and temperature (40, 60, and 80 °C). The obtained results showed that the discoloration is optimal by applying the following parameters: a mixing time of 40 min with a type III activated carbon at a concentration of 0.3 g/100 mL. These parameters yielded a light transmittance at 560 nm of 83.70 ± 0.21%, which ranks the syrup in the extra clear class according to the Canadian classification. The results showed that among the tested carbons, the adsorption on the type III carbon followed the Langmuir, Freundlich, and Langmuir-Freundlich adsorption isotherms. Regarding the effect of the particle size, the obtained results showed that a mean size of 25 µm combined with a stirring speed of 200 rpm and working temperature of 80 °C was the most effective one. The optimized conditions showed a good adequacy with the Langmuir and Freundlich models. The discoloration process by using the type III activated carbon followed the pseudo-second-order kinetics.

Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology.

Several yeasts, which are eukaryotic microorganisms, have long been used in different industries due to their potential applications, both for fermentation and for the production of specific metabolites. Kluyveromyces marxianus is one of the most auspicious nonconventional yeasts, generally isolated from wide-ranging natural habitats such as fermented traditional dairy products, kefir grain, sewage from sugar industries, sisal leaves, and plants. This is a food-grade yeast with various beneficial traits, such as rapid growth rate and thermotolerance that make it appealing for different industrial food and biotechnological applications. K. marxianus is a respiro-fermentative yeast likely to produce energy by either respiration or fermentation pathways. It generates a wide-ranging specific metabolites and could contribute to a variety of different food and biotechnological industries. Although Saccharomyces cerevisiae is the most widely used dominant representative in all aspects, many applications of K. marxianus in biotechnology, food and environment have only started to emerge nowadays; some of the most promising applications are reviewed here. The general physiology of K. marxianus is outlined, and then the different applications are discussed: first, the applications of K. marxianus in biotechnology, and then the recent advances and possible applications in food, feed and environmental industries. Finally, this review provides a discussion of the main challenges and some perspectives for targeted applications of K. marxianus in the modern food technology and applied biotechnology in order to exploit the full potential of this yeast which can be used as a cell factory with great efficiency.

Sustainable Valorization of Whey by Electroactivation Technology for In Situ Isomerization of Lactose into Lactulose: Comparison between Electroactivation and Chemical Processes at Equivalent Solution Alkalinity.

The demand for production of prebiotics at a commercial scale is rising due to the consumers' growing health awareness. Whey, a coproduct of the dairy industries, is a suitable feed medium to produce a prebiotic lactulose through the isomerization of lactose under alkaline conditions. The aim of the present study was to compare the isomerization of lactose into lactulose in situ of whey by using electroactivation technology with the chemical isomerization method using KOH as catalysis under equivalent solution alkalinity. Electroisomerization of lactose into lactulose was performed by using whey solutions of 7, 14, and 21% (w/v) dry matter under current intensities of 300, 600, and 900 mA, respectively, during 60 min with a sampling interval of 5 min. The conventional chemical method was carried out using KOH powder as catalyst at the alkalinity that corresponded to that measured in the electroactivated whey at each 5 min interval. The results showed that lactulose production was dependent on the whey concentration, current intensity, and EA time. The highest lactulose yield of 32% was achieved under a 900 mA current intensity at 60 min for a 7% whey solution. Thereafter, the EA conditions were compared to those of a conventional chemical isomerization process by maintaining similar alkalinity in the feed solutions. However, no lactulose was produced by the chemical process for the equivalent solution alkalinity as in the EA technique. These results were correlated with the solution pH, which reached the required values in a 7% whey solution with values of up to pH 11.50, whereas the maximum pH values that were obtained at higher whey concentrations were around 10-10.50, which was not enough to initiate the lactose isomerization reaction. The outcomes of this study suggest that EA is an efficient technology to produce lactulose using whey lactose.

Sustainable Electroisomerization of Lactose into Lactulose and Comparison with the Chemical Isomerization at Equivalent Solution Alkalinity.

The demand of lactulose production is increasing tremendously because of its bifidogenic (prebiotic) functionality. Therefore, the isomerization of lactose to synthesize lactulose through electroactivation (EA) technology is of great interest nowadays. However, lactulose production through electroisomerization is affected by several operational and experimental conditions, and the process needs to be optimized. In this context, the EA technique was applied to isomerize lactose into lactulose in an EA reactor modulated by anion and cation exchange membranes. The effect of lactose concentrations (5, 10, 15, and 20%), applied electric fields (300, 600, and 900 mA), and processing time (0-60 min) on lactose electroisomerization rate (lactulose formation) and coproduct (glucose, galactose, and fructose) formation has been investigated. The effect of different physicochemical parameters such as pH, alkalinity, temperature, ion migration, and oxidation-reduction potential (ORP) on the conversion of lactose into lactulose was correlated with the lactulose formation to understand the involved process mechanism of action. The conversion of lactose into lactulose was lactose-concentration-, electric-current-, and EA-time-dependent and reached the highest lactulose yield of 38% at 40 min using a 900 mA current intensity in a 10% lactose solution. The results were then compared to conventional chemical isomerization maintaining similar alkaline conditions at ambient temperature (22 ± 2 °C). A higher yield of lactulose was achieved in the EA process within a short reaction time compared to that of the chemical isomerization. The outcome of this study suggests that EA is a promising technique for the enhanced production of lactulose from lactose.

Quorum Sensing Circuits in the Communicating Mechanisms of Bacteria and Its Implication in the Biosynthesis of Bacteriocins by Lactic Acid Bacteria: a Review.

It is well established that bacteria communicate between each other by using different mechanisms; among which, quorum sensing (QS) is the best known one. Indeed, intra- and intercellular communications of microorganisms, as well as the regulation of metabolism and reaction to the surrounding environmental conditions, are carried out by using different signaling molecules. N-Acyl homoserine lactones control the QS in Gram-negative bacteria, while Gram-positive bacteria use communicating peptides. These compounds, by diffusing through the bacterial membrane cell from the extracellular medium, directly or indirectly control the expression of specific genes that induce bacteria to react to their surrounding environment and stressing agents. In the case of lactic acid bacteria and bifidobacteria which are widely used in the dairy industry, QS is of extreme importance for their survival and the extent of their activity in the dairy matrix. Moreover, it is also via QS that these bacteria synthesize various antimicrobial agents such as bacteriocins. The aim of this review is to highlight the quorum sensing circuits involved in the communicating mechanisms of bacteria with emphasis on current applications of QS in lactic acid bacteria. More particularly, the implication of QS in the biosynthesis of bacteriocins by lactic acid bacteria will be detailed.

A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions.

Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400 ±â€¯7 g/100 g), while the lowest was that of samples extracted under pH3. Extract obtained using electro-activated solution Anolyte_300mA-30 min had WAC value (25 ±â€¯1 g/100 g). OAC was the highest for samples extracted under alkaline conditions whatever the extraction mode used with values of 5.50 ±â€¯0.54 to 6.85 ±â€¯0.62 mL/g. FC of the conventional extracts was higher compared to those extracted by electro-activation with maximal value of 52% for the conventional sample obtained at pH9, whereas the maximal FC of 28% was observed for the electro-activated sample obtained by using Anolyte_450mA-50 min. Electro-activated showed higher EP. Conventional extracts showed higher antioxidant activity (92.31 ±â€¯1.5%) than those obtained by electro-activation (47.46 ±â€¯0.94%).

Effect of canola proteins on rice flour bread and mathematical modelling of the baking process.

The aim of the present work was to study the technological impact of incorporating canola protein concentrate (extract) into gluten-free bread formulation made of white rice flour. The main properties of the obtained dough and bread were compared to two control formulations made of 100% wheat flour and 100% rice flour. The canola protein concentrate was added at 3, 6 and 9% supplementation level of the rice flour. The bread making process was conducted by approved technology and the obtained results showed that addition of canola protein concentrate to rice flour significantly improved the overall quality of the resulted bread even if its mass volume (1.777 mL/g) and honeycomb structure were of lower quality compared to those of control bread which was made of 100% wheat flour (2.518 mL/g). However, the mass volume of rice bread supplemented with canola protein concentrate was significantly higher than that of bread made of 100% rice flour (1.417 mL/g. In summary, this project demonstrated the positive impact of canola proteins incorporation into white rice flour-based gluten-free bread. These results contribute to the progress of current research focusing on substituting gluten by other proteins having good techno-functional properties. Moreover, a mathematical model was used to explain the impact of the added canola protein concentrate on the intensity of the reactions involved in the dough matrix during oven baking. The obtained model clearly highlighted the significant effect of both the baking time and temperature.

Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review.

The purpose of this review is to highlight the importance of whey as a source of new-generation functional ingredients. Particular interest is given to probiotic growth in the presence of whey derivatives such as lactulose, a lactose derivative, which is a highly sought-after prebiotic in functional feeding. The role of sugar/nitrogen interactions in the formation of Maillard products is also highlighted. These compounds are known for their antioxidant power. The role of bioactive peptides from whey is also discussed in this study. Finally, the importance of an integrated valuation of whey is discussed with an emphasis on functional nutrition and the role of probiotics in the development of novel foods such as synbiotics.

Identification and frequency of the associated genes with virulence and antibiotic resistance of Escherichia coli isolated from cow's milk presenting mastitis pathology.

Antimicrobial resistance, genotype, and virulence gene content of Escherichia coli isolated from bovine clinical mastitis in Tehran Province, Iran, were studied. Two hundred seven (207) milk samples from individual cows presenting mastitis symptoms collected from different dairy farms were used to determine the presence of specific genes of E. coli responsible for this pathology. Multiplex PCR was used to differentiate E. coli isolates into different phylogenetic groups/subgroups and to detect their virulence and involved resistance genes. All the isolated strains were tested for the susceptibility to 21 antimicrobial agents. The results showed that E. coli was detected in 42 (20.3%) samples and 69% of them belonged to the phylogenetic groups A and B1. The phylogenetic subgroup A1 (31%) and subgroup B1 (28.6%) demonstrated the highest prevalence of virulence genes (f17c-A, and eae (n = 6), f17b-A, and f17d-A (n = 5), afaD-8, afaE-8, aucD, and bfpA (n = 4), clpG and VT (n = 2), and LT and ST genes (n = 1)). The highest antimicrobial resistance was observed for tetracycline (45.2%) followed by streptomycin (26.2%). The antimicrobial resistance genes tetB (31%), tetA (28.6%), and aadA (26.2%) were the most prevalent. Moreover, integron class 1 and 2 were found in 24 (57.1%) and 8 (19%) of the E. coli isolates.