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1.
Int J Mol Sci ; 25(17)2024 Aug 29.
Artigo em Inglês | MEDLINE | ID: mdl-39273301

RESUMO

Milk boasts an array of potent bioactive compounds, such as lactoferrin (Lf), immunoglobulins, and functional proteins, all delivering substantial therapeutic benefits. In this study, Immune Powder (a functional dairy formulation) and its primary component called Fractionated Milk Protein (FMP) containing Lf, zinc, and immunoglobulins and formulated by Ausnutria Pty Ltd. were evaluated for their potential broad-spectrum pharmacological activity. In particular, this study investigated the antibacterial (against pathogenic Escherichia coli), prebiotic (promoting Lactobacillus delbrueckii growth), anti-inflammatory (inhibition of NO production in RAW264.7 macrophages), and antiviral (against human coronavirus 229E) effects of the samples. In addition, the impact of simulated gastric digestion on the efficacy of the samples was explored. LCMS-based proteomics was implemented to unveil cellular and molecular mechanisms underlying antiviral activity. The Immune Powder demonstrated antibacterial activity against E. coli (up to 99.74 ± 11.47% inhibition), coupled with prebiotic action (10.84 ± 2.2 viability fold-change), albeit these activities diminished post-digestion (p < 0.01). The Immune Powder effectively mitigated NO production in lipopolysaccharide-stimulated RAW264.7 macrophages, with declining efficacy post-digestion (p < 0.0001). The Immune Powder showed similar antiviral activity before and after digestion (p > 0.05) with up to 3-fold improvement. Likewise, FMP exhibited antibacterial potency pre-digestion at high concentrations (95.56 ± 1.23% inhibition at 125 mg/mL) and post-digestion at lower doses (61.82 ± 5.58% inhibition at 3906.25 µg/mL). FMP also showed enhanced prebiotic activity post-digestion (p < 0.0001), NO inhibition pre-digestion, and significant antiviral activity. The proteomics study suggested that the formulation and its primary component shared similar antiviral mechanisms by inhibiting scavenger receptor binding and extracellular matrix interaction.


Assuntos
Pós , Probióticos , Animais , Camundongos , Probióticos/farmacologia , Células RAW 264.7 , Humanos , Microbioma Gastrointestinal/efeitos dos fármacos , Antivirais/farmacologia , Escherichia coli/efeitos dos fármacos , Escherichia coli/crescimento & desenvolvimento , Antibacterianos/farmacologia , Proteínas do Leite/farmacologia , Macrófagos/metabolismo , Macrófagos/efeitos dos fármacos , Óxido Nítrico/metabolismo , Prebióticos , Laticínios/microbiologia , Coronavirus/efeitos dos fármacos
2.
Animals (Basel) ; 13(21)2023 Nov 02.
Artigo em Inglês | MEDLINE | ID: mdl-37958157

RESUMO

This investigation aimed to assess the physiological parameters and quality of milk and fresh cheeses produced by cows that were housed in paddocks, either with or without shade, and supplemented with a phytogenic additive. Sixteen crossbred cows were allocated in a 4 × 4 Latin square design, dividing them into paddocks with or without shade, and providing or not providing a phytogenic additive in their feed. This resulted in a total of four treatment groups and sixteen experimental plots, each containing four animals, over four periods of 21 days. Various parameters were examined, including haematology, rectal and skin temperature, respiratory rate, milk yield and composition, serum parameters, and cheese yield and quality. It is worth noting that the temperature and humidity, as measured by a black globe thermometer, did not display significant variations between the different environments and exhibited minimal fluctuations throughout the day. Additionally, the supplementation of the phytogenic additive led to a reduction in haematocrit levels (p = 0.011). Furthermore, the analysis showed that whey obtained from cheese production had a higher fat content when cows were without access to shade (p = 0.005). Notably, there was an interaction between factors in relation to the total dry extract content, which was lower when cows had access to shade and received the additive (p = 0.010). In summary, the provision of a phytogenic additive and the presence or absence of shade did not bring about significant changes in milk production and quality or in the yield and quality of fresh cheese.

3.
Animals (Basel) ; 13(15)2023 Jul 25.
Artigo em Inglês | MEDLINE | ID: mdl-37570216

RESUMO

Chronic stress in the dairy cattle industry has negative impacts on animal health, productivity, and welfare. It has been confirmed that cortisol transfers to milk and resists the high temperature during milk processing. This study evaluated the relationship between the milk cortisol concentration (MCC) in commercial milk products and the temperature-humidity index (THI) at the time of milk production. Eleven commercially produced pasteurized and sterilized milk products, purchased in Chuncheon, Korea, with production dates ranging from July to October 2021 were analyzed. The MCC was extracted using diethyl ether and analyzed using an enzyme immunoassay. The average THI values based on microclimate data provided by the Korea Meteorological Administration were 77 ± 0.8, 75 ± 1.4, 69 ± 1.4, and 58 ± 1.8, in July, August, September, and October, respectively. The average MCC levels were 211.9 ± 95.1, 173.5 ± 63.8, 109.6 ± 53.2, and 106.7 ± 33.7 pg/mL in July, August, September, and October, respectively. The MCC in July was higher than in August, September, and October (p < 0.05), while it was lower in September and October than in August (p < 0.05). Significant variations in the MCC were observed in commercial milk products across the four production months (p < 0.05), except for two milk products. Overall, monitoring the cortisol residue in commercial dairy milk products can be an alternative indicator of stress in dairy cattle of farms.

4.
Int J Food Microbiol ; 402: 110300, 2023 Oct 02.
Artigo em Inglês | MEDLINE | ID: mdl-37364321

RESUMO

Laal dahi is a sweetened and soft pudding-like fermented milk product of the Eastern regions of India, which has not been studied for its microbial community structures and health promoting functionality in terms of 'omics' approaches. We applied metagenomic and metagenomes-assembled genomes (MAGs) tools to decipher the biomarkers for genes encoding for different health promoting functionalities in laal dahi. Abundance of bacterial domains was observed with negligible presence of eukaryotes and viruses. Bacillota was the most abundant phylum with different bacterial species viz., Enterococcus italicus, Lactococcus raffinolactis, Lactobacillus helveticus, Bifidobacterium mongoliense, Hafnia alvei, Lactococcus lactis, Acetobacter okinawensis, Streptococcus thermophilus, Thermus thermophilus, Leuconostoc citreum, Leuconostoc pseudomesenteroides, Acetobacter orientalis, Lactobacillus gallinarum, Lactococcus chungangensis and Lactobacillus delbrueckii. Comparison of laal dahi microbiome with that of similar fermented milk products was also carried out after retrieving the metagenomic datasets from public databases. Significant abundance of Lb. helveticus, E. italicus, Lc. raffinolactis and Lc. lactis in laal dahi. Interestingly, Bifidobacterium mongoliense, Lb. gallinarum, Lc. chungangensis and Acetobacter okinawensis were only detected in laal dahi but Streptococcus infantarius, Lacticaseibacillus rhamnosus and Lb. johnsonii were absent. Reconstruction of putative single environment-specific genomes from metagenomes in addition to subsampling of the abundant species resulted in five high-quality MAGs identified as Lactobacillus delbrueckii, Lactobacillus helveticus, Lactococcus chungangensis, Lactococcus lactis and Streptococcus thermophilus. All MAGs showed the presence of various genes with several putative functions corresponding to different probiotic and prebiotic functions, short-chain fatty acids production, immunomodulation, antitumor genes, essential amino acid and vitamin biosynthesis. Genes for γ-Aminobutyric acid (GABA) production were only detected in MAG of Lactococcus lactis. Gene clusters for secondary metabolites (antimicrobial peptides) were detected in all MAGs except Lc. chungangensis. Additionally, detection of clustered regularly interspaced short palindromic repeats (CRISPR)-associated (Cas) elements was observed only in Lactobacillus delbrueckii and Streptococcus thermophilus. Annotation of several genes with potential health beneficial properties in all five MAGs may support the need to explore the culturability of these MAGs for future use in controlled fermentation of functional dairy products.


Assuntos
Produtos Fermentados do Leite , Lactobacillus delbrueckii , Lactococcus lactis , Animais , Metagenoma , Produtos Fermentados do Leite/microbiologia , Bactérias , Biomarcadores , Leite/microbiologia , Fermentação
5.
Int Microbiol ; 26(3): 513-527, 2023 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-36598616

RESUMO

BACKGROUND: Staphylococcus aureus (S. aureus) is a foodborne bacterial pathogens that can cause staphylococcal food poisoning and contaminate food of animal origin worldwide. The current study was conducted to estimate the prevalence and assess risk factors, hygienic quality, and antibiogram of S. aureus in raw milk and milk products of cows in Ambo and Bako towns, Ethiopia. RESULTS: The overall prevalence of S. aureus in milk and milk products was 15.6% (94/601) with the highest prevalence in bulk tank raw milk (17.50%) and the lowest in "Ergo" (13.11%). High S. aureus contamination at farm level were associated with poor farm hygiene, extensive management system, medium farm size, loose housing, and less frequent removal of bedding. At the cow level, a high S. aureus isolation rate was observed in crossbred cows; cows with age equal to or greater than 5 years old, tick infestation, history of mastitis treatment, and udder washing were not practiced before milking. On the other hand, the type of container, hygiene of milk handler, and container were the major risk factors for bulk tank milk contamination with S. aureus. S. aureus counts ranging from 1.25 × 104 to 1.92 × 104 CFU/mL were detected in 28.33% of the bulk tank milk samples.. Antimicrobial susceptibility test showed higher resistance of S. aureus to amoxicillin (98.48%), oxacillin (98.48%), ampicillin (98.48%), cefoxitin (92.42%), and tetracycline (83.33%), with 43.94% of isolates showing multidrug resistance (MDR). The high prevalence of oxacillin and cefoxitin-resistant isolates, which is a possible indicator of the existence of methicillin-resistant Staphylococcus aureus (MRSA), was also noted in the current study. CONCLUSION: Higher prevalence of S. aureus and MDR isolates in milk and milk products was detected in study areas. Therefore, to make milk and milk products safe for human consumption, hygienic handling of milk and milk products, regular surveillance of antimicrobial resistance, and prudent use of drugs are recommended.


Assuntos
Staphylococcus aureus Resistente à Meticilina , Infecções Estafilocócicas , Feminino , Humanos , Animais , Bovinos , Pré-Escolar , Staphylococcus aureus , Leite/microbiologia , Cefoxitina , Prevalência , Etiópia/epidemiologia , Cidades , Antibacterianos/farmacologia , Infecções Estafilocócicas/epidemiologia , Infecções Estafilocócicas/veterinária , Infecções Estafilocócicas/microbiologia , Testes de Sensibilidade Microbiana , Higiene , Oxacilina , Fatores de Risco
6.
Food Sci Nutr ; 10(11): 3621-3626, 2022 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-36348801

RESUMO

Yoghurt is one of the well-known fermented dairy products that play an important role in the human diet. At present, products made of goat's milk are becoming more popular. This study was conducted to evaluate the effect of physicochemical properties of yoghurt fortified with vitamin C. Six different yoghurts were developed: from goat's and cow's milk without any addition, with L-ascorbic acid and acerola addition. The results showed that the addition of L-ascorbic acid significantly decreased pH. Based on the sensory evaluation, the natural cow's yoghurt has scored higher in the overall rating among yoghurts. The addition of L-ascorbic acid to natural goat's yoghurt positively affected the color, taste, flavor, and consistency. In the case of cow's milk yoghurt, the addition of L-ascorbic acid and acerola deteriorated the taste of the product.

7.
Gut Microbes ; 14(1): 2094664, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-35916669

RESUMO

Probiotics have been used for decades to alleviate the negative side-effects of oral antibiotics, but our mechanistic understanding on how they work is so far incomplete. Here, we performed a metagenomic analysis of the fecal microbiota in participants who underwent a 14-d Helicobacter pylori eradication therapy with or without consumption of a multi-strain probiotic intervention (L. paracasei CNCM I-1518, L. paracasei CNCM I-3689, L. rhamnosus CNCM I-3690, and four yogurt strains) in a randomized, double-blinded, controlled clinical trial. Using a strain-level analysis for detection and metagenomic determination of replication rate, ingested strains were detected and replicated transiently in fecal samples and in the gut during and following antibiotic administration. Consumption of the fermented milk product led to a significant, although modest, improvement in the recovery of microbiota composition. Stratification of participants into two groups based on the degree to which their microbiome recovered showed i) a higher fecal abundance of the probiotic L. paracasei and L. rhamnosus strains and ii) an elevated replication rate of one strain (L. paracasei CNCMI-1518) in the recovery group. Collectively, our findings show a small but measurable benefit of a fermented milk product on microbiome recovery after antibiotics, which was linked to the detection and replication of specific probiotic strains. Such functional insight can form the basis for the development of probiotic-based intervention aimed to protect gut microbiome from drug treatments.


Assuntos
Produtos Fermentados do Leite , Microbioma Gastrointestinal , Probióticos , Antibacterianos/uso terapêutico , Fezes , Humanos , Probióticos/farmacologia , Probióticos/uso terapêutico
8.
Thyroid ; 32(8): 962-971, 2022 08.
Artigo em Inglês | MEDLINE | ID: mdl-35822552

RESUMO

Background: Iodine nutrition is an important public health issue. Trends in iodine status over time among U.S. schoolchildren and adults and factors mediating changes of iodine status were examined. Methods: In this cross-sectional study of National Health and Nutrition Examination Survey (NHANES) data, we estimated trends in the U.S. population using linear regression analyses. Representative samples of U.S. children and adults were enrolled in NHANES 2001-2020. The NHANES cycles were categorized into 5 four-year periods: 2001-2004, 2005-2008, 2009-2012, 2013-2016, and 2017-2020. The final sample sizes of children and adults for analysis were 4288 and 19,661, respectively. The estimated average requirement (EAR) (based on guidelines from the Institute of Medicine), was used to estimate the prevalence rate of inadequate iodine intake. Binary logistic regression analyses were used to investigate the association between iodine status and contributing factors. Results: From 2001-2004 to 2017-2020, among children, urinary iodine concentration (UIC) decreased from 243 to 166 µg/L (ptrend = 0.0057) and prevalence of iodine intake below the EAR rose from 15.4% to 27.6%. In adults, the UIC decreased from 153 to 116 µg/L (ptrend < 0.001) and prevalence of iodine intake below the EAR rose from 15.0% to 17.9%. A higher prevalence rate of iodine intake below the EAR was observed in females compared with males (children, 24.0% vs. 16.5%, p < 0.001; adults, 20.0% vs. 11.1%, p < 0.001). Inadequate iodine intake was less frequent among non-Hispanic White and Hispanic compared with non-Hispanic Black in children and adults. Adults without thyroid problems had a higher prevalence of inadequate iodine intake than those with thyroid problems (16.0% vs. 13.0%, p = 0.001). Inadequate iodine intake was less likely in the children who "sometimes" and "often" consumed milk products compared with children who "never or rarely" consumed milk products (OR = 0.60 [CI 0.30-1.21] and OR = 0.24 [CI 0.13-0.43], respectively). The prevalence of inadequate iodine intake among adults reporting "sometimes" (OR = 0.70 [CI 0.58-0.83]) and "often" consuming milk products was lower than those who "never or rarely" consumed them (OR = 0.36 [CI 0.30-0.44]). Conclusions: In this weighted survey, the prevalence of inadequate iodine intake increased from 2001-2004 to 2017-2020 among U.S. school-age children and adults. Sex, race, thyroid problems, and a decreased intake of milk products were significantly associated with iodine intake below the EAR.


Assuntos
Iodo , Adulto , Criança , Estudos Transversais , Feminino , Humanos , Iodetos , Masculino , Inquéritos Nutricionais , Estado Nutricional
9.
Comput Struct Biotechnol J ; 20: 1632-1641, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-35465165

RESUMO

Healthy plant-based diets rich in fermentable residues may induce gas-related symptoms, possibly mediated by the gut microbiota. We previously showed that consumption of a fermented milk product (FMP) containing Bifidobacterium animalis subsp. lactis CNCM I-2494 and lactic acid bacteria improved gastrointestinal (GI) comfort in response to a flatulogenic dietary challenge in healthy individuals. To study the effects of the FMP on gut microbiota activity from those participants, we conducted a metatranscriptomic analysis of fecal samples (n = 262), which were collected during the ingestion of a habitual diet and two series of a 3-day high-residue challenge diet, before and following 28-days of FMP consumption. Most of the FMP species were detected or found enriched upon consumption of the product. FMP mitigated the effect of a flatulogenic diet on gas-related symptoms in several ways. First, FMP consumption was associated with the depletion of gas-producing bacteria and increased hydrogen to methane conversion. It also led to the upregulation of activities such as replication and downregulation of functions related to motility and chemotaxis. Furthermore, upon FMP intake, metabolic activities such as carbohydrate metabolism, attributed to B. animalis and S. thermophilus, were enriched; these activities were coincidentally found to be negatively associated with several GI symptoms. Finally, a more connected microbial ecosystem or mutualistic relationship among microbes was found in responders to the FMP intervention. Taken together, these findings suggest that consumption of the FMP improved the tolerance of a flatulogenic diet through active interactions with the resident gut microbiota.

10.
Vopr Pitan ; 90(5): 87-95, 2021.
Artigo em Russo | MEDLINE | ID: mdl-34719146

RESUMO

Kurut is a universal fermented milk product that is added as a seasoning to various dishes and is consumed as a separate meal. It is a good source of macro- and micronutrients in an easily assimilated form, contributing to the maintenance of beneficial intestinal microflora. The product is popular among children and adults in Kyrgyz Republic, and is in great demand as a healthy food. In this regard, the study of the nutritional value and quality of kurut is an urgent task. The purpose of the work was to study the nutritional value of the national fermented milk product kurut, and to assess its place in the daily diet of adolescents. Material and methods. The content of protein, fats, mineral substances and table salt in 8 types of most common kurut has been determined. The determination of protein was carried out by the Kjeldahl method, fat - by the Soxhlet method, mineral substances - by the atomic emission spectrometry method, and sodium chloride - by the titrimetric method. To study the eating behavior and frequency of kurut consumption, a questionnaire survey of 7251 schoolchildren aged 14 to 18 from different regions of the Kyrgyz Republic (41.8% of boys and 58.2% of girls) has been conducted. Results and discussion. According to the results of the survey, all teenagers noted that they had tasted kurut at least once and they liked its salty and sour taste. The total number of schoolchildren consuming kurut averaged 80.1% (87.3% in the southern regions, 80.6% in highlands and 72.5% in the northern regions). The proportion of children who consume kurut daily and do not consume kurut was the same and equals 20.9 and 19.9%, respectively. Regular kurut consumption (1-2 times a week and 1-2 times a month) was noted with the same frequency in adolescents (on average, 29.4 and 29.8%, respectively). The adolescents indicated that they buy kurut in a retail network and from private traders in markets and other accessible outlets. According to the results of our work, the mass fraction of protein in the studied kurut samples averaged 14.6±0.1% (the standard indicator is not less than 16.0%), which covers the daily requirement in protein by an average of 16.9%. Fat mass fraction was 1.8±0.1% (standard value 1.0-26.0%) and covered the daily requirement in fats by an average of 2.05%. Mineral composition of kurut practically corresponded to the composition of dairy products, however, the content of table salt was increased, especially in the home kurut (3.5 times) from the established standards (2-3%). In industrial kuruts "Kinder" and "Baatyr", the content of table salt was almost 2 fold lower than in home kurut, amounting to 5.8-5.9%. Conclusion. Kurut is a national fermented milk product popular among teenagers, which is a good source of minerals and trace elements. The increased content of table salt, especially in home-made kurut, indicates the need for explanatory communication work among children and adolescents, since frequent consumption of kurut can cause the development of alimentary diseases in childhood and in the subsequent years of a person's life. It is also necessary to carry out sanitary and educational work among the population to comply with the technology for preparing the product, especially by reducing the amount of added table salt.


Assuntos
Produtos Fermentados do Leite , Estado Nutricional , Adolescente , Adulto , Criança , Comportamento Alimentar , Feminino , Humanos , Quirguistão , Masculino , Valor Nutritivo
11.
Vopr Pitan ; 90(5): 115-125, 2021.
Artigo em Russo | MEDLINE | ID: mdl-34719149

RESUMO

Since ancient times, mare's milk has been widely used by many peoples. Thanks to its unique composition, it is now used in the nutrition of people with allergies to cow's milk, in the technologies of foods for special dietary uses, etc. To expand the range of products with useful properties, it is advisable to develop fermented milk products based on mare's milk. Numerous studies indicate that the use of fermented milk products provides various health benefits. And the use of probiotic cultures in the composition of starter cultures for fermented milk products allows you to add a number of functional properties to the product. However, the only fermented milk product available on the market from mare's milk is koumiss. Therefore, the development of new fermented milk products based on mare's milk is relevant and in demand. The aim of the study was to develop a fermented milk product based on mare's milk using an association consisting of yogurt starter culture and a probiotic strain of L. rhamnosus F. Material and methods. For the development of a fermented milk product based on mare's milk, the yogurt starter STBp (S. thermophilus and L. delbrueckii subsp bulgaricus) and the probiotic culture L. rhamnosus F (GenBank MN994629) from the collection of lactic acid and probiotic microorganisms of VNIMI were chosen. As a basis for the fermented milk product, mare's milk was used with the addition of dry mare's or dry cow's milk, pre-pasteurized at a temperature of 65±1 °C with a holding time of 30 min and cooled to a fermentation temperature of 37±1 °C. In the course of the work, the activity of acid formation during product fermentation, the duration of fermentation and the dynamics of the number of lactic acid bacteria and L. rhamnosus F probiotic strain during fermentation were studied, depending on the ratio of cultures in the ferment, the dose of the ferment introduced and the base for fermentation. The antimicrobial activity of the product was determined by agar well diffusion assay. Results. It was found that L. rhamnosus F has a low acid-forming activity, so the use of a combined starter culture (association) was proposed. It was determined that the addition of cow's milk powder to mare's milk positively affects the activity of acid formation; after 6 hours of fermentation, the pH value varied in the range of 4.6-4.83, and after 8 hours pH was 4.44-4.65. When dry mare's milk was added, the pH value after 8 hours of fermentation was in the range of 4.71-4.98 pH units. The influence of the amount of combined starter culture (association) and its cultures ratio, the duration of fermentation on the content of lactic acid bacteria, including the probiotic strain L. rhamnosus F in the fermented milk product based on mare's milk, was established. The largest amount of L. rhamnosus F was contained in the product fermented by 7% association with the ratio of cultures 1/4 and 1/6 and after 8 h it amounted to 7-9.5×108 CFU/cm3. Conclusion. Summarizing the results of the research, the technology of a fermented milk product based on mare's milk was developed: the amount of starter culture (associations) - 7%, the ratio of cultures - 1 part of the starter culture for yogurt and 6 parts of L. rhamnosus F (1/6), the fermentation temperature - 37±1 °C, the duration of fermentation - 6 hours with the addition of cow's milk powder and 8 hours with the addition of mare's milk powder. The developed fermented milk product has antimicrobial activity against opportunistic and pathogenic microorganisms E. coli ATCC 25922, S. aureus ATCC 6538, S. typhimurium ATCC 14028.


Assuntos
Produtos Fermentados do Leite , Probióticos , Animais , Bovinos , Escherichia coli , Feminino , Fermentação , Cavalos , Humanos , Leite/química , Staphylococcus aureus , Iogurte/microbiologia
12.
Compr Rev Food Sci Food Saf ; 20(6): 5489-5515, 2021 11.
Artigo em Inglês | MEDLINE | ID: mdl-34626078

RESUMO

Infant formula contains thermal processing contaminants, such as dietary advanced glycation end-products (dAGEs), glycidyl esters (GEs), 2-monochloropropane-1,3-diol esters and 3-monochloropropane-1,2-diol esters (MCPDEs). This systematic review aimed to gain insights into the occurrence of these contaminants in different types of infant formula, to understand potential effects of the formulation and processing of infant formulas on these contaminants, as well as into possible mitigation strategies. The occurrence of dAGEs in infant formula depends on the recipes and processing conditions. Hydrolyzed protein formulations promote dAGEs formation in infant formula since peptides are more prone to glycation than intact proteins, which is reflected in high dAGEs concentration in hypoallergenic infant formula. Different carbohydrates in recipes result into different glycation extents of infant formula: maltodextrin containing formulas contained less dAGEs than those with lactose. Concerning mitigation strategies, applying ultra-high-temperature (UHT) treatment during milk processing leads to less dAGEs formation than using in-bottle sterilization. Although data are limited, evidence showed that encapsulation of raw ingredients or the use of antioxidants or enzymes in recipes is promising. The occurrence of MCPDEs and GEs in infant formula fully depends on the vegetable oils used in the recipe. High levels of these contaminants can be found when relatively high amounts of palm oils or fats are used. The mitigation of MCPDEs and GEs should therefore be performed on fats and oils before their application to infant formula recipes. Data and knowledge gaps identified in this review can be useful to guide future studies.


Assuntos
alfa-Cloridrina , Ésteres/análise , Contaminação de Alimentos/análise , Produtos Finais de Glicação Avançada , Humanos , Lactente , Fórmulas Infantis/análise , alfa-Cloridrina/análise
13.
Biotechnol Lett ; 42(5): 717-726, 2020 May.
Artigo em Inglês | MEDLINE | ID: mdl-32002712

RESUMO

OBJECTIVE: To investigate the feasibility of producing human IgG1 Fc fragment fused factor IX (FIX-Fc) in the milk of transgenic animals, for an alternative possible solution to the unmet need of FIX-Fc products for hemophilia B treatment. RESULTS: Six founder lines of transgenic mice harboring FIX-Fc cassette designed to be expressed specifically in the mammary gland were generated. FIX-Fc protein was secreted into the milk of transgenic mice with preserved biological activity (with the highest value of 6.2 IU/mL), similar to that of the non-fused FIX transgenic milk. RT-PCR and immunofluorescence analysis confirmed that FIX-Fc was specifically expressed in the mammary gland. The blood FIX clotting activities were unchanged, and no apparent health defects were observed in the transgenic mice. Moreover, the stability of FIX protein in milk was increased by the Fc fusion. CONCLUSIONS: It is feasible to produce biologically functional FIX-Fc in the mammary gland of transgenic mice. Our preliminary results provide a foundation for the potential scale-up production of FIX-Fc in the milk of dairy animals.


Assuntos
Fator IX/genética , Fator IX/metabolismo , Fragmentos Fc das Imunoglobulinas/genética , Fragmentos Fc das Imunoglobulinas/metabolismo , Leite/metabolismo , Engenharia de Proteínas/métodos , Proteínas Recombinantes de Fusão/genética , Proteínas Recombinantes de Fusão/metabolismo , Animais , Fator IX/farmacologia , Estudos de Viabilidade , Feminino , Humanos , Fragmentos Fc das Imunoglobulinas/farmacologia , Masculino , Glândulas Mamárias Humanas/metabolismo , Camundongos , Camundongos Transgênicos , Proteínas Recombinantes de Fusão/farmacologia
14.
Int Arch Allergy Immunol ; 178(1): 1-9, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-30404088

RESUMO

BACKGROUND AND OBJECTIVES: About 65-80% of children with IgE-mediated cow's milk allergy (CMA) can tolerate extensively heated milk. We have invested in the mass fabrication of a test product containing milk protein baked at 180°C for 30 min (SUTMEK-milk) and a milk-free placebo (SUTMEK-placebo) to carry out a standardised double-blind placebo-controlled food challenge (DBPCFC) test in patients with CMA. METHODS: We studied children with IgE-mediated CMA between 13 and 48 months of age. Specific IgEs (spIgE) to milk proteins were quantified. A DBPCFC with our bakery products was performed, and factors determining reactivity to extensively heated milk were evaluated. We also tested the applicability of SUTMEK products in baked-milk oral immunotherapy in a pilot assessment. RESULTS: We studied 15 children (8 girls, 7 boys) with a median age of 26 months (range: 13-48 months). Nine (60%) patients tolerated a challenge with extensively heated milk, while 6 (40%) were found reactive (anaphylaxis: 2, wheezing: 2, urticaria: 2). spIgE to milk, α-lactalbumin, and casein, and the wheal diameter on skin prick testing were higher in the reactive group than the tolerant groups (p = 0.001, p = 0.001, p = 0.002, and p = 0.048, respectively). Receiver-operating characteristic curve analyses yielded the following cut-off values for spIgEs that would predict a reactivity to extensively heated milk; milk: 25 kU/L (area under curve, AUC: 0.981), casein: 32 kU/L (AUC: 0.983), and α-lactalbumin: 17 kU/L (AUC: 0.981). Nine patients have tolerated well a continued daily consumption of SUTMEK-milk or -placebo for 6 months at the desired doses. CONCLUSIONS: Our bakery products were successfully used in DBPCFC studies and qualified as an acceptable tool for use in the research of interventional tolerance induction. Although spIgE appears useful in determining children at high risk of reacting to extensively heated milk, the predictive cut-off values are still far from being perfect.


Assuntos
Laticínios/efeitos adversos , Tolerância Imunológica , Imunoterapia , Hipersensibilidade a Leite/imunologia , Hipersensibilidade a Leite/terapia , Leite/efeitos adversos , Animais , Biomarcadores , Bovinos , Pré-Escolar , Feminino , Temperatura Alta , Humanos , Imunoensaio , Imunoglobulina E/sangue , Imunoglobulina E/imunologia , Lactente , Masculino , Hipersensibilidade a Leite/sangue , Hipersensibilidade a Leite/diagnóstico , Pesquisa , Sensibilidade e Especificidade
15.
J Dairy Sci ; 101(5): 3866-3877, 2018 May.
Artigo em Inglês | MEDLINE | ID: mdl-29477530

RESUMO

Machinery such as pumps used for the commercial production of fermented milk products cause vibrations that can spread to the fermentation tanks. During fermentation, such vibrations can disturb the gelation of milk proteins by causing texture defects including lumpiness and syneresis. To study the effect of vibrations on yogurt structure systematically, an experimental setup was developed consisting of a vibration exciter to generate defined vibrational states and accelerometers for monitoring. During the fermentation of skim milk, vibrations (frequency sweep: 25 to 1,005 Hz) were introduced at different pH (5.7 to 5.1, step width 0.1 units) for 200 s. Physical properties of set gels (syneresis, firmness) and resultant stirred yogurts (visible particles, rheology, laser diffraction) were analyzed. Vibrational treatments at pH 5.5 to 5.2 increased syneresis, gel firmness, and the number of large particles (d > 0.9 mm); hence, this period was considered critical. The particle number increased from 34 ± 5 to 242 ± 16 particles per 100 g of yogurt due to vibrations at pH 5.4. In further experiments, yogurts were excited with fixed frequencies (30, 300, and 1,000 Hz). All treatments increased syneresis, firmness, and particle formation. As the strongest effect was observed by applying 30 Hz, the amplitude was set to vibration accelerations of a = 5, 10, 15, 20, and 25 m/s2 in the final experiments. The number of large particles was increased due to each treatment and a positive correlation with the amplitude was found. We concluded that vibrations during gelation increase the collision probability of aggregating milk proteins, resulting in a compressed set gel with syneresis. Resultant stirred yogurts exhibit large particles with a compact structure leading to a reduced water-holding capacity and product viscosity.


Assuntos
Manipulação de Alimentos/instrumentação , Leite/química , Iogurte/análise , Animais , Fermentação , Manipulação de Alimentos/métodos , Concentração de Íons de Hidrogênio , Proteínas do Leite/química , Reologia , Vibração , Viscosidade
16.
J Dairy Sci ; 100(6): 4258-4268, 2017 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-28342608

RESUMO

We assessed the antimicrobial activity of reuterin produced in vitro in glycerol aqueous solutions in situ by Lactobacillus reuteri ATCC 53608 as part of a fermented milk product against starter (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus), spoilage (Penicillium expansum), pathogenic (Staphylococcus aureus Salmonella enterica ssp. enterica, and Listeria monocytogenes), and pathogen surrogate (Escherichia coli DH5α) microorganisms. We also assayed the influence of cold storage (28 d at 4°C) and reuterin on the color and rheology of the fermented milk product. We obtained maximum reuterin concentrations of 107.5 and 33.97 mM in glycerol aqueous solution and fermented milk product, respectively. Reuterin was stable throughout its refrigerated shelf life. Gram-positive microorganisms were more resistant to reuterin than gram-negative microorganisms. Penicillium expansum and Lactobacillus reuteri ATCC 53608 survived at concentrations up to 10 and 8.5 mM, respectively. Escherichia coli DH5α was the most sensitive to reuterin (0.9 mM). The presence of reuterin did not cause relevant changes in the quality parameters of the fermented milk product, including pH, acidity, soluble solids, color, and rheological aspects (storage and loss moduli and viscosity). This study demonstrated the viability of using Lactobacillus reuteri ATCC 53608 as a biopreservative in a fermented milk product through reuterin synthesis, without drastically modifying its quality parameters.


Assuntos
Produtos Fermentados do Leite/microbiologia , Gliceraldeído/análogos & derivados , Limosilactobacillus reuteri/metabolismo , Propano/metabolismo , Animais , Escherichia coli/efeitos dos fármacos , Armazenamento de Alimentos/métodos , Gliceraldeído/análise , Gliceraldeído/metabolismo , Gliceraldeído/farmacologia , Ácido Láctico , Lactobacillus delbrueckii/efeitos dos fármacos , Penicillium/efeitos dos fármacos , Propano/análise , Propano/farmacologia , Refrigeração , Salmonella enterica/efeitos dos fármacos , Staphylococcus aureus/efeitos dos fármacos , Streptococcus thermophilus/efeitos dos fármacos
17.
Vopr Pitan ; 86(6): 67-73, 2017.
Artigo em Russo | MEDLINE | ID: mdl-30592855

RESUMO

The article presents data on the technology of production of a fermented milk product based on camel milk and the evaluation of its immunotropic properties in еthe experiment on 60 male mice F1 (CBAxC57Bl/6) with an initial body weight 17.8±0.1 g. To simulate immune suppression, mice were injected cyclophosphamide intraperitoneally (125 mg/kg b.w.). The fermented milk product was daily administered orally in a volume of 0.5 ml/mouse for 30 days (n=30). The animals of the control group (n=30) received a similar amount of distilled water. The study of the immunotropic activity of a fermented milk drink on the model of immune deficiency showed that a 30-day administration to mice caused an increase in the number of antibody-plaque-forming cells (IgM-AFC) by 1.3 times in spleen of mice (32.4×103 vs 24.7×103 per organ in the control group). The analyzed drink strengthened the effector phase of the response of the cellular response to erythrocytes of the sheep. Thus, in mice treated with distilled water (control group), the reaction index was 7.80%, while in mice of the main group it increased by 70% and amounted to 13.26%. The use of a fermented dairy product in immune-deficient mice resulted in a significant (by 63%) increase of antioxidant activity of blood plasma. At the same time, the imbalance in the functioning of antiradical protection enzymes (catalase and superoxide dismutase) reduced sharply, indicating an increase in the adaptive capacity of the organism, disturbed by the introduction of an immune suppressive compound. The obtained data indicate a pronounced immune modulating and antioxidant effects of the fermented dairy product based on camel milk, which can be used in the prevention and in complex therapy of secondary immune deficiencies and inflammatory diseases.

18.
Animal ; 10(7): 1173-81, 2016 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-27075614

RESUMO

A previous study showed the additive methane (CH4)-mitigating effect of nitrate and linseed fed to non-lactating cows. Before practical application, the use of this new strategy in dairy cows requires further investigation in terms of persistency of methanogenesis reduction and absence of residuals in milk products. The objective of this experiment was to study the long-term effect of linseed plus nitrate on enteric CH4 emission and performance in dairy cows. We also assessed the effect of this feeding strategy on the presence of nitrate residuals in milk products, total tract digestibility, nitrogen (N) balance and rumen fermentation. A total of 16 lactating Holstein cows were allocated to two groups in a randomised design conducted in parallel for 17 weeks. Diets were on a dry matter (DM) basis: (1) control (54% maize silage, 6% hay and 40% concentrate; CON) or (2) control plus 3.5% added fat from linseed and 1.8% nitrate (LIN+NIT). Diets were equivalent in terms of CP (16%), starch (28%) and NDF (33%), and were offered twice daily. Cows were fed ad libitum, except during weeks 5, 16 and 17 in which feed was restricted to 95% of dry matter intake (DMI) to ensure complete consumption of meals during measurement periods. Milk production and DMI were measured weekly. Nitrate and nitrite concentrations in milk and milk products were determined monthly. Daily CH4 emission was quantified in open circuit respiration chambers (weeks 5 and 16). Total tract apparent digestibility, N balance and rumen fermentation parameters were determined in week 17. Daily DMI tended to be lower with LIN+NIT from week 4 to 16 (-5.1 kg/day on average). The LIN+NIT diet decreased milk production during 6 non-consecutive weeks (-2.5 kg/day on average). Nitrate or nitrite residuals were not detected in milk and associated products. The LIN+NIT diet reduced CH4 emission to a similar extent at the beginning and end of the trial (-47%, g/day; -30%, g/kg DMI; -33%, g/kg fat- and protein-corrected milk, on average). Diets did not affect N efficiency and nutrients digestibility. In the rumen, LIN+NIT did not affect protozoa number but reduced total volatile fatty acid (-12%) and propionate (-31%) concentrations. We concluded that linseed plus nitrate may have a long-term CH4-mitigating effect in dairy cows and that consuming milk products from cows fed nitrate may be safe in terms of nitrate and nitrite residuals. Further work is required to optimise the doses of linseed plus nitrate to avoid reduced cows performance.


Assuntos
Bovinos/fisiologia , Linho/química , Metano/metabolismo , Leite/química , Nitratos/química , Nitritos/química , Animais , Dieta/veterinária , Digestão/efeitos dos fármacos , Ácidos Graxos Voláteis/metabolismo , Feminino , Fermentação , Linho/metabolismo , Proteínas do Leite/metabolismo , Nitratos/metabolismo , Nitratos/farmacologia , Nitritos/metabolismo , Nitrogênio/metabolismo , Rúmen/metabolismo , Silagem/análise , Amido/metabolismo , Zea mays/metabolismo
19.
J Dairy Sci ; 98(12): 8278-84, 2015 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-26454292

RESUMO

We developed a method for extraction and determination of free and total phthalate esters in commercial whole milk products. The free phthalates in milk samples were extracted with ethyl acetate after general pretreatment procedures including protein precipitation, centrifugation, and filtration. The bound phthalates in samples were first desorbed with the aid of ultrasound irradiation before extraction of total phthalates. The separation and determination of phthalates in extracts was performed by gas chromatography coupled with mass spectrometric detection. The detection limits were in the range of 0.09 to 0.36ng/g and the average recovery between 79.1 and 110.3%. The developed methods were applied to extract and determine phthalates in commercial whole milk products with different packaging materials, including plastic, glass, and metal. All samples contained several phthalates, including diethyl, diisobutyl, and bis(2-ethylhexyl) phthalates at concentrations between 2.60 and 156.4ng/g. The identified phthalates occurred in both free and bound forms. The amounts of phthalates in milk samples packaged in glass and metal containers were much lower than those in plastic containers. Plastic packaging materials are a possible source of phthalate contamination in commercial whole milk products, and a considerable portion of bleached phthalates from packaging can be adsorbed on proteins and other solid components of milk.


Assuntos
Embalagem de Alimentos , Cromatografia Gasosa-Espectrometria de Massas , Leite/química , Ácidos Ftálicos/análise , Animais , Ésteres/análise , Contaminação de Alimentos , Limite de Detecção
20.
J Dairy Sci ; 98(5): 2992-3000, 2015 May.
Artigo em Inglês | MEDLINE | ID: mdl-25771057

RESUMO

A simple, sensitive, and precise room-temperature phosphorescence method was developed for the determination of melamine in dairy products using l-cysteine-capped Mn-doped zinc sulfide (ZnS) quantum dots as a probe. This method is based on the quenching of the phosphorescence signal of quantum dots by the interaction with melamine. Under optimum conditions, phosphorescence intensity was quenched by various concentrations of melamine in a linear range from 50 to 500ng/mL, with a detection limit of 5.95ng/mL in 10 mM phosphate buffer (pH 7.4). The relative standard deviation for 5 replicate measurements was 0.15%. The developed method was applied to dairy products to determine melamine concentrations; recovery values ranged from 96.3 to 104.7%.


Assuntos
Laticínios/análise , Manganês/química , Pontos Quânticos , Sulfetos , Triazinas/química , Compostos de Zinco , Animais , Cisteína , Contaminação de Alimentos/análise , Limite de Detecção , Medições Luminescentes , Sensibilidade e Especificidade , Temperatura
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