RESUMEN
INTRODUCTION: Bovine milk contains a rich matrix of nutrients such as carbohydrates, fat, protein and various vitamins and minerals, the composition of which is altered by factors including dietary regime. OBJECTIVES: The objective of this research was to investigate the impact of dietary regime on the metabolite composition of bovine whole milk powder and buttermilk. METHODS: Bovine whole milk powder and buttermilk samples were obtained from spring-calving cows, consuming one of three diets. Group 1 grazed outdoors on perennial ryegrass which was supplemented with 5% concentrates; group 2 were maintained indoors and consumed a total mixed ration diet; and group 3 consumed a partial mixed ration diet consisting of perennial ryegrass during the day and total mixed ration maintained indoors at night. RESULTS: Metabolomic analysis of the whole milk powder (N = 27) and buttermilk (N = 29) samples was preformed using liquid chromatography-tandem mass spectrometry, with 504 and 134 metabolites identified in the samples respectively. In whole milk powder samples, a total of 174 metabolites from various compound classes were significantly different across dietary regimes (FDR adjusted p-value ≤ 0.05), including triglycerides, of which 66% had their highest levels in pasture-fed samples. Triglycerides with highest levels in pasture-fed samples were predominantly polyunsaturated with high total carbon number. Regarding buttermilk samples, metabolites significantly different across dietary regimes included phospholipids, sphingomyelins and an acylcarnitine. CONCLUSION: In conclusion the results reveal a significant impact of a pasture-fed dietary regime on the metabolite composition of bovine dairy products, with a particular impact on lipid compound classes.
Asunto(s)
Alimentación Animal , Suero de Mantequilla , Metabolómica , Leche , Animales , Bovinos/metabolismo , Leche/química , Leche/metabolismo , Metabolómica/métodos , Suero de Mantequilla/análisis , Alimentación Animal/análisis , Dieta/veterinaria , Polvos , Metaboloma , Espectrometría de Masas en Tándem , Femenino , Cromatografía Liquida/métodosRESUMEN
SCOPE: Polar lipids, such as gangliosides and phospholipids, are fundamental structural components that play critical roles in the development and maturation of neurons in the brain. Recent evidence has demonstrated that dietary intakes of polar lipids in early life are associated with improved cognitive outcomes during infancy and adolescence. However, the specific mechanisms through which these lipids impact cognition remain unclear. METHODS AND RESULTS: This study examines the direct physiological impact of polar lipid supplementation, in the form of buttermilk powder, on primary cortical neuron growth and maturation. The changes are measured with postsynaptic current response recordings, immunohistochemical examination of functional synapse localization and numbers, and the biochemical quantification of receptors responsible for neuronal synaptic neurotransmission. Chronic exposure to polar lipids increases primary mouse cortical neuron basal excitatory synapse response strength attributed to enhanced dendritic complexity and an altered expression of the excitatory α-amino-3-hydroxy-5-methyl-4-isoxazolepropionic acid (AMPA) receptor subunit 2 (GluR2). CONCLUSION: The present finding suggests that dietary polar lipids improve human cognition through an enhancement of neuronal maturation and/or function.
Asunto(s)
Suplementos Dietéticos , Neuronas , Transmisión Sináptica , Animales , Neuronas/efectos de los fármacos , Neuronas/fisiología , Transmisión Sináptica/efectos de los fármacos , Ratones , Corteza Cerebral/efectos de los fármacos , Corteza Cerebral/metabolismo , Células Cultivadas , Suero de Mantequilla , Receptores AMPA/metabolismo , Ratones Endogámicos C57BLRESUMEN
To meet the high consumer demand, butter production has increased over the last few years. As a result, the buttermilk (BM) co-produced volumes require new ways of adding value, such as in cheese manufacturing. However, BM use in cheese milk negatively influences the cheesemaking process (e.g., altered coagulation properties) and the product's final quality (e.g., high moisture content). The concentration of BM by ultrafiltration (UF) could potentially facilitate its use in cheese manufacturing through an increased protein content while maintaining the milk salt balance. Simultaneously, little is known about the digestion of UF BM cheese. Therefore, this study aimed to characterize the impact of UF BM on cheese manufacture, its structure, and its behavior during in vitro digestion. A 2-fold UF concentrated BM was used for cheese manufacture (skim milk [SM] - control). Compositional, textural, and microstructural analyses of cheeses were first conducted. In a second step, the cheeses were fed into an in vitro TNO gastrointestinal digestion model (TIM-1) of the stomach and small intestine and protein and phospholipid (PL) bioaccessibility was studied. The results showed that UF BM cheese significantly differed from SM cheese regarding its composition, hardness (p < 0.05) and microstructure. However, in TIM-1, UF BM and SM cheeses showed similar digestion behavior as a percentage of protein and PL intake. Despite relatively more non-digested and non-absorbed PL in the ileum efflux of UF BM cheese, the initially higher PL concentration contributes to an enhanced nutritional value compared to SM cheese. To our knowledge, this study is the first to compare the bioaccessibility of proteins and PL from UF BM and SM cheeses.
Asunto(s)
Suero de Mantequilla , Queso , Digestión , Fosfolípidos , Ultrafiltración , Queso/análisis , Fosfolípidos/análisis , Fosfolípidos/metabolismo , Fosfolípidos/química , Suero de Mantequilla/análisis , Manipulación de Alimentos/métodos , Animales , Proteínas de la Leche/metabolismo , Proteínas de la Leche/análisis , Tracto Gastrointestinal/metabolismo , Disponibilidad BiológicaRESUMEN
Buttermilk is a potential material for the production of a milk fat globule membrane (MFGM) and can be mainly classified into two types: whole cream buttermilk and cheese whey cream buttermilk (WCB). Due to the high casein micelle content of whole cream buttermilk, the removal of casein micelles to improve the purity of MFGM materials is always required. This study investigated the effects of rennet and acid coagulation on the lipid profile of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW) and compared them with WCB. BRW has significantly higher phospholipids (PLs) and ganglioside contents than BAW and WCB. The abundance of arachidonic acid (ARA)- and eicosapentaenoic acid (EPA)-structured PLs was higher in WCB, while docosahexaenoic acid (DHA)-structured PLs were higher in BRW, indicating that BRW and WCB intake might have a greater effect on improving cardiovascular conditions and neurodevelopment. WCB and BRW had a higher abundance of plasmanyl PL and plasmalogen PL, respectively. Phosphatidylcholine (PC) (28:1), LPE (20:5), and PC (26:0) are characteristic lipids among BRW, BAW, and WCB, and they can be used to distinguish MFGM-enriched whey from different sources.
Asunto(s)
Suero de Mantequilla , Queso , Cabras , Lipidómica , Suero Lácteo , Animales , Suero de Mantequilla/análisis , Queso/análisis , Suero Lácteo/química , Fosfolípidos/análisis , Fosfolípidos/química , Glucolípidos/química , Leche/química , Gotas Lipídicas/química , Glicoproteínas/química , Glicoproteínas/análisis , Lípidos/química , Lípidos/análisisRESUMEN
Buttermilk differs from skim milk by the presence of milk fat globule membrane (MFGM) fragments that are released during cream churning. Milk fat globule membrane is rich in health-promoting components, such as phospholipids and membrane proteins, but these compounds have a negative impact on buttermilk techno-functional properties in dairy applications. The isolation of MFGM from buttermilk improved its functionality while also recovering the MFGM bioactive components. Hydroxyapatite (HA) can be used to extract MFGM by adsorption via charged site interactions. However, the affinity of HA to MFGM or the main buttermilk proteins (casein micelles [CM], ß-LG, and α-LA) is not known. The influence of important physicochemical parameters such as pH and temperature on these interactions is also unclear. For each buttermilk component, a quartz crystal microbalance diffusion analysis was performed to determine the maximum adsorption time and the attached mass density on HA-coated gold sensors. The influence of pH, ionic strength (IS), and temperature (T) on the affinity of each buttermilk component for HA particles was assessed using a 3-levels and 3-factors Box-Behnken design. The absorption rate was highest for the CM, followed by ß-LG and α-LA, and then by the MFGM. Nevertheless, the final maximal attached mass densities to the HA were similar for the MFGM and CM, and 2.5 times higher than for ß-LG and α-LA. This difference can be explained by the higher number of binding sites found in CM and their heavier mass. The model obtained by the Box-Behnken design plan showed that the adsorption of the CM changed with T, pH, and IS. These results suggest that the techno-functional properties of buttermilk may be restored by specifically extracting MFGM with HA. Experiments are ongoing to determine conditions for fractionating MFGM directly from buttermilk.
Asunto(s)
Suero de Mantequilla , Durapatita , Glucolípidos , Glicoproteínas , Gotas Lipídicas , Animales , Glucolípidos/química , Durapatita/química , Leche/química , Concentración de Iones de HidrógenoRESUMEN
Buttermilk, a potential material used to produce milk fat globule membrane (MFGM), is obtained as a byproduct of butter making from milk whole cream and cheese whey cream. This study investigated the effects of rennet and acid coagulation on the protein profiles of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW). They were compared to those of whey cream buttermilk (WCB). Rennet coagulation was more efficient in removing casein, while retaining more IgG and lactoferrin than acid coagulation. BRW had more MFGM than BAW. Butyrophilin, xanthine dehydrogenase, and mucin1 were significantly higher (P < 0.05) in BRW, while fatty acid-binding protein 3 was enriched in BAW. KEGG analysis showed that complement and coagulation cascades had the greatest differences, and the abundance of proteins involved in this signaling pathway in BRW and BAW was higher, suggesting their potential anticoagulant and anti-inflammatory activity. BAW had higher apolipoprotein A4 and transcobalamin 2, which are essential carriers for transporting long-chain fatty acids and vitamin B12 from the intestine to the blood. Therefore, BAW intake might improve lipids and vitamin B12 absorption. This study can help deepen the understanding of protein composition of MFGM-enriched whey and facilitate the production of MFGM proteins for infants and old-aged populations.
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Suero de Mantequilla , Queso , Productos Lácteos Cultivados , Animales , Humanos , Persona de Mediana Edad , Anciano , Suero Lácteo , Cabras , Proteómica , Glucolípidos/química , Proteína de Suero de Leche , Gotas Lipídicas , Vitamina B 12 , Proteínas de la Leche/químicaRESUMEN
SCOPE: Diet is one of the main factors that modifies intestinal microbiota composition. The search for foods that can reverse situations of intestinal dysbiosis such as that induced by antibiotics is of great interest. Buttermilk and whey are the main by-products produced by the dairy industry containing bioactive compounds. The aim of this study is to investigate the ability of whey and buttermilk-based formulas supplemented with lactoferrin and milk fat globule membrane (MFGM) to modulate the effects of clindamycin on mouse intestinal microbiota. METHODS AND RESULTS: Male C57BL/6 mice are treated with saline (control), clindamycin (Clin), a formula containing whey (F1) or buttermilk (F2), Clin+F1 or Clin+F2, and their fecal microbiota profiles are analyzed by sequencing of 16S rRNA gene using the MinION device. Clin induces alterations in both the composition and metabolic functions of the mice intestinal microbiota. The treatment with F1 or F2 reverses the effects of clindamycin, restoring the levels of Rikenellaceae and Lactobacillaceae families and certain pathways related to short-chain fatty acids production and tetrahydrofolate biosynthesis. CONCLUSION: Whey and buttermilk supplemented with lactoferrin and MFGM may be a bioactive formula for functional foods to prevent or restore microbiota alterations induced by antibiotic administration.
Asunto(s)
Suero de Mantequilla , Microbioma Gastrointestinal , Humanos , Masculino , Animales , Ratones , Suero Lácteo , Antibacterianos/efectos adversos , Clindamicina/efectos adversos , Disbiosis/inducido químicamente , ARN Ribosómico 16S/genética , Lactoferrina/farmacología , Ratones Endogámicos C57BL , Proteína de Suero de Leche/farmacologíaRESUMEN
The anti-rotavirus components in breast milk and infant formulas play an important role in the prevention of rotavirus infection. The present study examined whether the levels of phospholipids and bovine lactadherin, which are the major components and proteins of the milk fat globule membrane complex, are useful indices of the anti-rotavirus activity of dairy ingredients used in infant formulas. We compared the anti-rotavirus activity of 2 types of dairy ingredients enriched in the milk fat globule membrane complex: high-fat whey protein concentrate (high-fat WPC) and butter milk powder (BMP), using 50% inhibition concentration (IC50) and linear inhibition activity to determine levels of solid contents, total proteins, phospholipids, and bovine lactadherin. Here, we developed a quantification method using full-length isotope-labeled proteins to measure bovine lactadherin levels in these dairy ingredients. The evaluation of anti-rotavirus activity showed that the difference in IC50 was the smallest when the 2 dairy ingredients were compared at the bovine lactadherin level, among other indices in this study. Additionally, no significant difference was observed between the inhibition linearity of 2 dairy ingredients when evaluating only bovine lactadherin levels. These results indicated that the level of bovine lactadherin was more strongly associated with anti-rotavirus activity than the level of phospholipids. Our results suggest that bovine lactadherin levels can be used to estimate the anti-rotavirus activity of dairy ingredients and can be a criterion used in selecting ingredients for infant formulas.
Asunto(s)
Suero de Mantequilla , Enfermedades de los Bovinos , Infecciones por Rotavirus , Rotavirus , Animales , Bovinos , Proteínas de la Leche , Leche Humana , Infecciones por Rotavirus/prevención & control , Infecciones por Rotavirus/veterinaria , Proteína de Suero de LecheRESUMEN
BACKGROUND: In developing countries including Iran, there are limited data on diarrheagenic Escherichia coli (DEC) contamination in milk and unpasteurized buttermilks. This study aimed to determine the occurrence of DEC pathotypes by culture and multiplex polymerase chain reaction (M-PCR) in some dairy products from southwest Iran. METHODS AND RESULTS: In this cross-sectional study (September to October 2021), 197 samples (87 unpasteurized buttermilk and 110 raw cow milk) were collected from dairy stores of Ahvaz, southwest Iran. The presumptive E. coli isolates were primarily identified using biochemical tests and then confirmed by PCR of uidA gene. The occurrence of 5 DEC pathotypes: enterotoxigenic E. coli (ETEC), enterohemorrhagic E. coli (EHEC), enteropathogenic E. coli (EPEC), enteroaggregative E. coli (EAEC), and enteroinvasive E. coli (EIEC) were investigated using M-PCR. Overall, 76 (76/197, 38.6%) presumptive E. coli isolates were identified by biochemical tests. Using uidA gene, only 50 isolates (50/76, 65.8%) were confirmed as E. coli. DEC pathotypes were detected in 27 of 50 (54.0%) E. coli isolates (74.1%, 20/27 from raw cow milk and 25.9%, 7/27 from unpasteurized buttermilk). The frequency of DEC pathotypes was as follows: 1 (3.7%) EAEC, 2 (7.4%) EHEC, 4 (14.8%) EPEC, 6 (22.2%) ETEC, and 14 (51.9%) EIEC. However, 23 (46.0%) E. coli isolates had only the uidA gene and were not considered DEC pathotypes. CONCLUSION: Possible health risks for Iranian consumers can be attributed to the presence of DEC pathotypes in dairy products. Hence, serious control and prevention efforts are needed to stop the spread of these pathogens.
Asunto(s)
Suero de Mantequilla , Escherichia coli Enteropatógena , Infecciones por Escherichia coli , Animales , Bovinos , Femenino , Infecciones por Escherichia coli/epidemiología , Irán , Reacción en Cadena de la Polimerasa Multiplex/métodos , Leche , Estudios Transversales , DiarreaRESUMEN
A pesquisa busca técnicas alternativas para expansão da vida de prateleira dos alimentos, isto tem impulsionado estudos sobre a utilização de conservantes naturais, tais como as bacteriocinas e óleos essenciais, que são considerados agentes antimicrobianos naturais. No entanto estes antimicrobianos naturais, não são adicionados diretamente em produtos alimentícios, devido a alterações sensoriais e em suas características físico e química. Com avanço tecnológico da microencapsulação, tem sido um potencial em fornecer sistemas que garantem estabilidade para os antimicrobianos naturais desta forma podendo compor a matriz de alimentos. Portanto, o objetivo desse trabalho foi microencapsular a enterocina produzida por Enterococcus durans MF5 e óleo de orégano usando leitelho. Para a microencapsulação, foram realizados três tratamentos: T1 controle leitelho, T2 leitelho/enterocina (LE), e T3 leitelho/enterocina/óleo (LEO). O material foi submetido ao processo de spray dryer e foram realizados ensaios para determinar a atividade antimicrobiana do material encapsulado contra as bactérias Listeria monocytogenes, Listeria innocua e Listeria ivanovi. O rendimento da microencapsulação foi de 13,01% e 11,63% para LE e LEO, respectivamente. Os resultados apresentados nos microencapsulados LE e LEO mostraram inibição contra todas as bactérias teste, foi constatado que a microencapsulação de enterocina e óleo de orégano mantiveram seu poder antimicrobiano. A efetividade da microencapsulação foi realizada por (FTIR), onde picos de intensidade entre as amostras na região 1000 a 930 cm-¹ e 1800 a 1500 cm-¹ foram observadas. Os resultados apontam para mudança no perfil químico das amostras encapsuladas, corroborando com a hipótese que o leitelho apresentou papel encapsulante da bactericiona e óleo de orégano.Portanto a microencapsulação aumenta a eficácia antimicrobiana dos antimicrobianos.
The research seeks alternative techniques for expanding the shelf life of foods, this has driven studies on the use of natural preservatives, such as bacteriocins and essential oils, which are considered natural antimicrobial agents. However, these natural antimicrobials are not directly added to food products due to sensory changes and their physical and chemical characteristics. With technological advancement of microencap- sulation, it has been a potential to provide systems that ensure stability for natural anti- microbials in this way can compose the food matrix. Therefore, this study has an objective microencapsulated the interocin and essencial oil, used buttermilk as a encapsulating ma- terial where, T1 Buttermilk Control, T2 buttermilk/enterocin (LE), e T3 Buttermilk/en- terocin/oil (LEO). The product has been submitted to spray drier process, were conducted trials to determine antimicrobial activity. Was observed with mass yield 13,01% e 11,63% para LE e LEO. These results the microencapsulate indicate then LE e LEO there was inihibiton against bacteria tests. Was observed that the microencapsulated between enter- ocin and essential oil oregano maintained antimicrobial power. The effectiveness of the microencapsulated was performed by Fourier transform infrared (FTIR) analysis, where a sample in the region 1000 to 930 cm-¹ and 1800 to 1500 cm-¹ was observed. Therefore microencapsulation increases antimicrobial efficacy of antimicrobials.
La investigación busca técnicas alternativas para ampliar la vida útil de los alimentos, esto ha impulsado estudios sobre el uso de conservantes naturales, como las bacteriocinas y los aceites esenciales, que se consideran agentes antimicrobianos naturales. Sin embargo, estos antimicrobianos naturales no se añaden directamente a los productos alimentarios debido a los cambios sensoriales y a sus características físicas y químicas. Con el avance tecnológico de la microencapsulación, ha sido un potencial para proporcionar sistemas que garanticen la estabilidad de los antimicrobianos naturales de esta manera puede componer la matriz alimentaria. Por lo tanto, este estudio tiene como objetivo microencapsular la interocina y el aceite esencial, utilizando suero de leche como material encapsulante donde, T1 Suero de leche Control, T2 Suero de leche/enterocina (LE), e T3 Suero de leche/enterocina/aceite (LEO). El producto ha sido sometido al proceso de secado por pulverización, se realizaron ensayos para determinar la actividad antimicrobiana. Se observó con rendimiento de masa 13,01% e 11,63% para LE e LEO. Estos resultados indican que el microencapsulado LE e LEO fue inhibido contra las pruebas bacterianas. Se observó que el microencapsulado entre enterocina y aceite esencial de orégano mantuvo el poder antimicrobiano. La eficacia del microencapsulado fue realizada por análisis de infrarrojo transformado de Fourier (FTIR), donde fue observada una muestra en la región de 1000 a 930 cm-¹ y de 1800 a 1500 cm-¹. Por lo tanto, la microencapsulación aumenta la eficacia antimicrobiana de los antimicrobianos. PALABRAS CLAVE: Bacteriocina; Enterococcus durans; Suero de Leche; Origanum vulgare; Spray Dryer.
Asunto(s)
Aceites Volátiles , Origanum , Composición de Medicamentos , Suero de Mantequilla , Bacteriocinas , Mantequilla , Enterococcus , Secado por Pulverización , Listeria monocytogenes , AntiinfecciososRESUMEN
A pesquisa busca técnicas alternativas para expansão da vida de prateleira dos alimentos, isto tem impulsionado estudos sobre a utilização de conservantes naturais, tais como as bacteriocinas e óleos essenciais, que são considerados agentes antimicrobianos naturais. No entanto estes antimicrobianos naturais, não são adicionados diretamente em produtos alimentícios, devido a alterações sensoriais e em suas características físico e química. Com avanço tecnológico da microencapsulação, tem sido um potencial em fornecer sistemas que garantem estabilidade para os antimicrobianos naturais desta forma podendo compor a matriz de alimentos. Portanto, o objetivo desse trabalho foi microencapsular a enterocina produzida por Enterococcus durans MF5 e óleo de orégano usando leitelho. Para a microencapsulação, foram realizados três tratamentos: T1 controle leitelho, T2 leitelho/enterocina (LE), e T3 leitelho/enterocina/óleo (LEO). O material foi submetido ao processo de spray dryer e foram realizados ensaios para determinar a atividade antimicrobiana do material encapsulado contra as bactérias Listeria monocytogenes, Listeria innocua e Listeria ivanovi. O rendimento da microencapsulação foi de 13,01% e 11,63% para LE e LEO, respectivamente. Os resultados apresentados nos microencapsulados LE e LEO mostraram inibição contra todas as bactérias teste, foi constatado que a microencapsulação de enterocina e óleo de orégano mantiveram seu poder antimicrobiano. A efetividade da microencapsulação foi realizada por (FTIR), onde picos de intensidade entre as amostras na região 1000 a 930 cm-¹ e 1800 a 1500 cm-¹ foram observadas. Os resultados apontam para mudança no perfil químico das amostras encapsuladas, corroborando com a hipótese que o leitelho apresentou papel encapsulante da bactericiona e óleo de orégano.Portanto a microencapsulação aumenta a eficácia antimicrobiana dos antimicrobianos.
The research seeks alternative techniques for expanding the shelf life of foods, this has driven studies on the use of natural preservatives, such as bacteriocins and essential oils, which are considered natural antimicrobial agents. However, these natural antimicrobials are not directly added to food products due to sensory changes and their physical and chemical characteristics. With technological advancement of microencap- sulation, it has been a potential to provide systems that ensure stability for natural anti- microbials in this way can compose the food matrix. Therefore, this study has an objective microencapsulated the interocin and essencial oil, used buttermilk as a encapsulating ma- terial where, T1 Buttermilk Control, T2 buttermilk/enterocin (LE), e T3 Buttermilk/en- terocin/oil (LEO). The product has been submitted to spray drier process, were conducted trials to determine antimicrobial activity. Was observed with mass yield 13,01% e 11,63% para LE e LEO. These results the microencapsulate indicate then LE e LEO there was inihibiton against bacteria tests. Was observed that the microencapsulated between enter- ocin and essential oil oregano maintained antimicrobial power. The effectiveness of the microencapsulated was performed by Fourier transform infrared (FTIR) analysis, where a sample in the region 1000 to 930 cm-¹ and 1800 to 1500 cm-¹ was observed. Therefore microencapsulation increases antimicrobial efficacy of antimicrobials.
La investigación busca técnicas alternativas para ampliar la vida útil de los alimentos, esto ha impulsado estudios sobre el uso de conservantes naturales, como las bacteriocinas y los aceites esenciales, que se consideran agentes antimicrobianos naturales. Sin embargo, estos antimicrobianos naturales no se añaden directamente a los productos alimentarios debido a los cambios sensoriales y a sus características físicas y químicas. Con el avance tecnológico de la microencapsulación, ha sido un potencial para proporcionar sistemas que garanticen la estabilidad de los antimicrobianos naturales de esta manera puede componer la matriz alimentaria. Por lo tanto, este estudio tiene como objetivo microencapsular la interocina y el aceite esencial, utilizando suero de leche como material encapsulante donde, T1 Suero de leche Control, T2 Suero de leche/enterocina (LE), e T3 Suero de leche/enterocina/aceite (LEO). El producto ha sido sometido al proceso de secado por pulverización, se realizaron ensayos para determinar la actividad antimicrobiana. Se observó con rendimiento de masa 13,01% e 11,63% para LE e LEO. Estos resultados indican que el microencapsulado LE e LEO fue inhibido contra las pruebas bacterianas. Se observó que el microencapsulado entre enterocina y aceite esencial de orégano mantuvo el poder antimicrobiano. La eficacia del microencapsulado fue realizada por análisis de infrarrojo transformado de Fourier (FTIR), donde fue observada una muestra en la región de 1000 a 930 cm-¹ y de 1800 a 1500 cm-¹. Por lo tanto, la microencapsulación aumenta la eficacia antimicrobiana de los antimicrobianos. PALABRAS CLAVE: Bacteriocina; Enterococcus durans; Suero de Leche; Origanum vulgare; Spray Dryer.
Asunto(s)
Origanum , Composición de Medicamentos/instrumentación , Suero de Mantequilla , Bacteriocinas/análisis , Aceites Volátiles/análisis , Ensayos Clínicos como Asunto/métodos , Enterococcus , Conservantes de Alimentos/análisis , Secado por Pulverización , Listeria , Antiinfecciosos/análisisRESUMEN
Buttermilk (BM), the by-product of butter making, is similar to skim milk (SM) composition. However, it is currently undervalued in dairy processing because it is responsible for texture defects (e.g., crumbliness, decreased firmness) in cheese and yogurt. One possible way of improving the incorporation of BM into dairy products is by the use of technological pretreatments such as membrane filtration and homogenization. The study aimed at characterizing the effect of preconcentration by reverse osmosis (RO) and single-pass ultra-high-pressure homogenization (UHPH) on the composition and microstructure of sweet BM to modify its techno-functional properties (e.g., protein gel formation, syneresis, firmness). The BM and RO BM were treated at 0, 15, 150, and 300 MPa. Pressure-treated and control BM and RO BM were ultracentrifuged to fractionate them into the following 3 fractions: a supernatant soluble fraction (top layer), a colloidal fraction consisting of a cloudy layer (middle layer), and a high-density pellet (bottom layer). Compositional changes in the soluble fraction [lipid, phospholipid (PL), protein, and salt], as well as its protein profile by PAGE analysis, were determined. Modifications in particle size distribution upon UHPH were monitored by laser diffraction in the presence and absence of sodium citrate to dissociate the casein (CN) micelles. Microstructural changes in pressure-treated and non-pressure-treated BM and RO BM particles were monitored by confocal laser scanning microscopy. Particle size analysis showed that UHPH treatment significantly decreased the size of the milk fat globule membrane fragments in BM and RO BM. Also, pressure treatment at 300 MPa led to a significant increase in the recovery of total lipids, CN, calcium, and phosphate in the BM soluble fraction (top layer) following ultracentrifugation. However, PL were primarily concentrated in the pellet cloud (middle layer), located above the pellet in BM concentrated by RO. In contrast, PL were evenly distributed between soluble and colloidal phases of BM. This study provides insight into the modifications of sweet BM constituents induced by RO and UHPH from a compositional and structural perspective.
Asunto(s)
Suero de Mantequilla , Queso , Animales , Suero de Mantequilla/análisis , Leche/química , Queso/análisis , Filtración/veterinaria , Fosfolípidos/química , Caseínas/análisis , Ósmosis , Manipulación de AlimentosRESUMEN
Chronic metabolic disorders such as hyperglycemia (diabetes), hyperlipidemia (high cholesterol), and cancer have become catastrophic diseases worldwide. Accordingly, probiotic intervention is a new approach for alleviating catastrophic diseases. In the present study, Pediococcus pentosaceus OBK05 was investigated as a potential probiotic bacterium for antidiabetic, cholesterol-lowering, and anticancer activities by in vitro and in vivo studies. Cell-free supernatant (CFS) of OBK05 showed potent antidiabetic activity by inhibition of α-amylase (72 ± 0.9%) and α-glucosidase (61 ± 0.8%) activity in vitro when compared to that of acarbose as standard (86 ± 0.9%). Furthermore, the in vivo cholesterol-lowering activity of OBK05 was studied using cholesterol-fed hypercholesterolemic mice. When compared to the cholesterol-fed group, the OBK05-intervened cholesterol-fed mice group had significantly lowered the levels of lipids and showed significantly lower lipid droplet accumulation in the histology of hepatocytes. Similarly, CFS exhibited higher anticancer activity (87.57 ± 1.27%) against HT-29 cells with an IC50 of 54.51 ± 1.8. Fluorescence-activated cell sorting (FACS) analysis revealed that CFS induced the cell cycle arrest by inhibiting the G1 to S phase transition. Further, in vivo anticancer activities were confirmed in BALB/c mice models, which were divided into four groups and held for 16 weeks. HT-29 cells (5×109/mice) were injected subcutaneously twice (0 and 2nd week), and OBK05 (3 ×105 CFU/mL) was given orally to the respective groups. The OBK05-intervened HT-29 cell-induced mice group showed significant improvement at the histological level and alleviated the degree of atypia in the intestine.
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Suero de Mantequilla , Probióticos , Ratones , Animales , Pediococcus pentosaceus , Hipoglucemiantes/farmacología , Hipoglucemiantes/metabolismo , Ratones Endogámicos BALB C , Colesterol/metabolismo , Pediococcus/metabolismoRESUMEN
The milk fat globule membrane (MFGM), which surrounds and stabilizes the fat globules, is released in buttermilk during cream churning. MFGM has many health benefits due to its composition rich in phospholipids and membrane proteins. Many techniques have been tried to separate the MFGM from the remaining milk solids non-fat, but they are challenging to carry out at an industrial scale. This research proposes a new approach to separating MFGM from buttermilk. This paper assessed the efficacy of hydroxyapatite (HA) cristal in interacting with MFGM isolates obtained from either raw or pasteurized cream. Different HA to MFGM ratios were used (10:1 and 20:1) to determine the impact of HA concentration on the adsorption. The results showed a very high affinity of the MFGM for HA and suggested the potential for its separation from buttermilk to improve its valorization.
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Suero de Mantequilla , Durapatita , Glucolípidos , Gotas Lipídicas , Proteínas de la LecheRESUMEN
The present study describes the probiotic potential and functional properties of the lactic acid bacterium Pediococcus pentosaceus OBK05 isolated from buttermilk. The isolate OBK05 was assessed for its probiotic properties. The isolate showed notable tolerance to pH 2.0 and 3.0 (8.44, 8.35 log CFU/mL), oxbile of 0.5% at 2 and 4 h of incubation (6.97, 6.35 log CFU/mL) and higher aggregation (auto-aggregation, adhesion to hydrocarbons) than the referral strain, Lactobacillus acidophilus MTCC 10307. The adhesion efficiency to HT-29 cells was found to be maximum, corresponding to 93.5% and 97% at 1 and 2 h incubation, respectively. In addition, the isolate OBK05 showed antagonistic solid activity against bacterial pathogens like Pseudomonas aeruginosa MTCC 424 and Bacillus subtilis MTCC 1133. The phenotypic antibiotic resistance of the isolate was examined before and after curing plasmids. Among the known five structural genes responsible for different antibiotic resistance, four genes indicating antibiotic resistance to kanamycin-Aph (3´´)-III, streptomycin-strA, vancomycin-vanA and ciprofloxacin-gyrA were detected by PCR amplification of genomic DNA. Further, the horizontal gene transfer from OBK05 isolate to pathogens was not found for these antibiotic resistance markers when filter and food mating were carried out as no transconjugants developed on media plates containing respective antibiotics. This indicates that the intrinsic resistance is harbored on chromosomal genes, and hence it is nontransferable to other microbes. In addition, strain OBK05 exhibited good DPPH scavenging activity of 56 to 77% and liberated free amino acid from conjugated bile acid. The strain OBK05 demonstrated a strong ability to reduce cholesterol at 12 h (17%), 24 h (27%) and 48 h (67%) of incubation.
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Suero de Mantequilla/microbiología , Colesterol/metabolismo , Pediococcus pentosaceus/metabolismo , Probióticos/metabolismo , Farmacorresistencia Microbiana , Humanos , Pediococcus pentosaceus/efectos de los fármacos , Tomografía de Coherencia ÓpticaRESUMEN
Currently, there is a growing demand for flavorings, especially of natural origin. It is worth paying attention to the biotechnological processes of flavor production, characterized by simplicity, high efficiency and relatively low cost. In this study, we analyzed the ability of the Galac tomyces geotrichum mold to transform by-products of the dairy industry: sour whey and buttermilk to complex flavour mixtures with pleasant, honey-rose aroma. Furthermore, the aroma complexity of the fermentation product has been carefully identified applying a sensomic approach involving the use of gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and stable isotope dilution assay (SIDA) to identify and quantify aroma compounds. Based on the calculation of odor activity value (OAV), 13 key aroma compounds were present in both tested variants. The highest OAVs were found for phenylacetaldehyde (honey-like) in the buttermilk variant (912) and 2-phenylethanol (rose-like) in the sour whey variant (524). High values of this indicator were also recorded for phenylacetaldehyde (319) and 3-methyl-1-butanol with a fruity aroma (149) in the sour whey culture. The other compounds identified are 3-methylbutanal (malty), 2,3-butanedione (cheesy), isovaleric acid (cheesy), 3-(methylthio)-propanal (boiled potato), butanoic acid (vinegar), (E)-2-nonenal (fatty), ethyl furaneol (burnt sugar), dimethyl trisulfide (cabbage), and acetic acid (vinegar).
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Suero de Mantequilla/análisis , Suero de Mantequilla/microbiología , Microbiología de Alimentos , Geotrichum/metabolismo , Odorantes/análisis , Suero Lácteo/química , Suero Lácteo/microbiología , Acetaldehído/análogos & derivados , Acetaldehído/análisis , Biotecnología , Biotransformación , Fermentación , Aromatizantes/metabolismo , Tecnología de Alimentos , Cromatografía de Gases y Espectrometría de Masas , Humanos , Olfatometría , Alcohol Feniletílico/análisis , Gusto , Compuestos Orgánicos Volátiles/análisisRESUMEN
Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using the Pediococcus acidilactici BD16 (alaD+) strain expressing the L-alanine dehydrogenase enzyme. LAB fermentation was carried out for 24 h and its impact on the physicochemical and quality attributes of the fermented drinks was evaluated. Levels of total antioxidants, phenolics, flavonoids, and especially L-alanine enhanced significantly after LAB fermentation. Further, GC-MS-based metabolomic fingerprinting was performed to identify the presence of bioactive metabolites such as 1,2-benzenedicarboxylic acid, 1-dodecene, 2-aminononadecane, 3-octadecene, 4-octen-3-one, acetic acid, azanonane, benzaldehyde, benzoic acid, chloroacetic acid, colchicine, heptadecanenitrile, hexadecanal, quercetin, and triacontane, which could be accountable for the improvement of organoleptic attributes and health benefits of the drinks. Meanwhile, the levels of certain undesirable metabolites such as 1-pentadecene, 2-bromopropionic acid, 8-heptadecene, formic acid, and propionic acid, which impart bitterness, rancidity, and unpleasant odor to the fermented drinks, were reduced considerably after LAB fermentation. This study is probably the first of its kind that highlights the application of P. acidilactici BD16 (alaD+) as a starter culture candidate for the production of functional buttermilk and soymilk.
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Suero de Mantequilla/análisis , Fermentación , Pediococcus acidilactici/crecimiento & desarrollo , Leche de Soja/métodos , Suero de Mantequilla/microbiología , Pediococcus acidilactici/metabolismo , Leche de Soja/químicaRESUMEN
Dairy byproducts such as whey protein phospholipid concentrate (WPPC) and buttermilk contain phospholipids (PL). A solvent extraction process (simultaneous texturization and extraction of phospholipids, STEP method) to extract PL present in WPPC, using ethanol, recovers about 70% of PL in the raw material. To understand the commercial feasibility of this technology, we simulated a scaled-up version of the process to industrial production of 3.26 kt/yr in the SuperPro Designer (version 10, http://www.intelligen.com) process simulation platform. Economic analysis revealed that PL can be produced at a minimum selling price (MSP) of $92.98/kg, using the scaled-up STEP method. The total investment on capital and annual operating costs were $15.51 million and $14.49 million, respectively. The uncertainty in product cost due to variations in process variables, including PL composition in raw material, product recovery, labor, and raw material costs was analyzed through sensitivity analysis. Phospholipids MSP was most sensitive to product recovery and its composition in WPPC. A reduction of almost 5% in MSP was achieved by improving either of the process parameters by 10%. By increasing the plant size 1.5 times, the product MSP could be decreased by 30% to $65.14/kg. Finally, based on our analysis, recommendations were made for scale-up and commercialization of PL extraction using the STEP method.
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Suero de Mantequilla , Fosfolípidos , Animales , Etanol , Proteína de Suero de LecheRESUMEN
This paper describes the successful development of new low-immunoreactive buttermilk (BM)-based formulations which were fermented with 31 lactic acid bacteria (LAB) and Bifidobacterium strains. The aim of this study was to create a new formula, which can serve as potential candidates for the immunotherapy of allergy. Preparations were tested for their content of biologically active compounds, such as proteins, peptides, phospholipids, and short-chain fatty acids (SCFA), as well as for the survivability of LAB and sensory quality. The results showed that the BM was a matrix rich in nutritional components and displayed higher than expected susceptibility to the reduction of protein IgE-immunoreactivity (to 98%) and high bacterial-protecting capacity. The overall sensory quality of examined products was influenced by the profile of SCFA and free peptides, but two formulations fermented with Lactobacillus delbrueckii ssp. bulgaricus-151 and Lactobacillus casei-LcY were the most advantageous with desirable sensory, immunoreactive, and biochemical properties.
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Suero de Mantequilla/análisis , Ácido Láctico/metabolismo , Lacticaseibacillus casei/metabolismo , Animales , Bifidobacterium/crecimiento & desarrollo , Bifidobacterium/metabolismo , Cromatografía Líquida de Alta Presión , Digestión , Ácidos Grasos Volátiles/análisis , Ácidos Grasos Volátiles/metabolismo , Fermentación , Humanos , Inmunoglobulina E/inmunología , Lacticaseibacillus casei/crecimiento & desarrollo , Leche/química , Leche/inmunología , Péptidos/análisis , Péptidos/metabolismo , Análisis de Componente PrincipalRESUMEN
There is increasing industrial interest in the use of the milkfat globule membrane as a food ingredient. The objective of this research was to determine whether the aerosol whipping performance of cream separated into butter and buttermilk, and then recombined, would perform in a manner similar to untreated cream. Churning of cream tempered to different solid fat contents was used to separate butter from buttermilk, which were then recombined at the same ratios as the initial extraction yield, or with 25% extra buttermilk. Differences in milkfat globule size distributions among the recombined creams were apparent; however, their whipping behavior and overrun were similar. Importantly, all recombined creams did not yield properties similar to the original cream, indicating that the unique native milkfat globule membrane structure plays a role in cream performance well beyond its simple presence.