76
|
Amagliani L, O’Regan J, Kelly AL, O’Mahony JA. Composition and protein profile analysis of rice protein ingredients. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.12.026] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
77
|
Lu W, Kelly AL, Miao S. Improved Bioavailability of Encapsulated Bioactive Nutrients Delivered through Monoglyceride-Structured O/W Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3048-3055. [PMID: 28317373 DOI: 10.1021/acs.jafc.6b05644] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Effects of monoglyceride (MG) on the properties of WPI-stabilized emulsions and the bioavailability of encapsulated β-carotene were investigated. MG-structured emulsions showed reduced surface charge, higher viscosity, and better creaming stability than an emulsion without MG. Exposure of emulsions to GIT digestion led to significant changes in droplet size and interfacial properties. In vitro bioavailability of β-carotene in 1% MG (63.9%) and 2% MG (77.1%) structured emulsions were higher than that in emulsion without MG (53.4%) (p < 0.05). All MG emulsions demonstrated a better cellular uptake of β-carotene by Caco-2 cells than the emulsion without MG (p < 0.05). A significant increase in the cellular uptake of β-carotene with increasing MG content was observed, increasing from 0.109 μg/well for the 0.5% MG emulsion and up to 0.138 μg/well for 2% MG emulsion. The findings in this study confirm the potential of the MG-structured emulsions as novel carriers for lipophilic nutrients with improved stability and bioavailability.
Collapse
|
78
|
O'Connell A, Kelly AL, Tobin J, Ruegg PL, Gleeson D. The effect of storage conditions on the composition and functional properties of blended bulk tank milk. J Dairy Sci 2016; 100:991-1003. [PMID: 27988127 DOI: 10.3168/jds.2016-11314] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Accepted: 10/21/2016] [Indexed: 11/19/2022]
Abstract
The objective of this study was to investigate the effects of storage temperature and duration on the composition and functional properties of bulk tank milk when fresh milk was added to the bulk tank twice daily. The bulk tank milk temperature was set at each of 3 temperatures (2, 4, and 6°C) in each of 3 tanks on 2 occasions during two 6-wk periods. Period 1 was undertaken in August and September when all cows were in mid lactation, and period 2 was undertaken in October and November when all cows were in late lactation. Bulk tank milk stored at the 3 temperatures was sampled at 24-h intervals during storage periods of 0 to 96 h. Compositional parameters were measured for all bulk tank milk samples, including gross composition and quantification of nitrogen compounds, casein fractions, free amino acids, and Ca and P contents. The somatic cell count, heat stability, titratable acidity, and rennetability of bulk tank milk samples were also assessed. Almost all parameters differed between mid and late lactation; however, the interaction between lactation, storage temperature, and storage duration was significant for only 3 parameters: protein content and concentrations of free cysteic acid and free glutamic acid. The interaction between storage temperature and storage time was not significant for any parameter measured, and temperature had no effect on any parameter except lysine: lysine content was higher at 6°C than at 2°C. During 96 h of storage, the concentrations of some free amino acids (glutamic acid, lysine, and arginine) increased, which may indicate proteolytic activity during storage. Between 0 and 96 h, minimal deterioration was observed in functional properties (rennet coagulation time, curd firmness, and heat stability), which was most likely due to the dissociation of β-casein from the casein micelle, which can be reversed upon pasteurization. Thus, this study suggests that blended milk can be stored for up to 96 h at temperatures between 2°C and 6°C with little effect on its composition or functional properties.
Collapse
|
79
|
Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability. J Dairy Sci 2016; 100:908-918. [PMID: 27988112 DOI: 10.3168/jds.2016-11704] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Accepted: 11/01/2016] [Indexed: 11/19/2022]
Abstract
The protein content of skim milk was increased from 3.3 to 4.1% (wt/wt) by the addition of a blend of skim milk powder and sodium caseinate (NaCas), in which the weight ratio of skim milk powder to NaCas was varied from 0.8:0.0 to 0.0:0.8. Addition of NaCas increased the levels of nonsedimentable casein (from ∼6 to 18% of total casein) and calcium (from ∼36 to 43% of total calcium) and reduced the turbidity of the fortified milk, to a degree depending on level of NaCas added. Rennet gelation was adversely affected by the addition of NaCas at 0.2% (wt/wt) and completely inhibited at NaCas ≥0.4% (wt/wt). Rennet-induced hydrolysis was not affected by added NaCas. The proportion of total casein that was nonsedimentable on centrifugation (3,000 × g, 1 h, 25°C) of the rennet-treated milk after incubation for 1 h at 31°C increased significantly on addition of NaCas at ≥0.4% (wt/wt). Heat stability in the pH range 6.7 to 7.2 and ethanol stability at pH 6.4 were enhanced by the addition of NaCas. It is suggested that the negative effect of NaCas on rennet gelation is due to the increase in nonsedimentable casein, which upon hydrolysis by chymosin forms into small nonsedimentable particles that physically come between, and impede the aggregation of, rennet-altered para-casein micelles, and thereby inhibit the development of a gel network.
Collapse
|
80
|
Amagliani L, O’Regan J, Kelly AL, O’Mahony JA. Physical and flow properties of rice protein powders. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.022] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
81
|
Li M, Auty MA, O’Mahony JA, Kelly AL, Brodkorb A. Covalent labelling of β-casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by β-casein and whey protein isolate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.029] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
82
|
Lu W, Kelly AL, Maguire P, Zhang H, Stanton C, Miao S. Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8659-8666. [PMID: 27778510 DOI: 10.1021/acs.jafc.6b04136] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In this study, an in vitro Caco-2 cell culture assay was employed to evaluate the correlation between emulsion structure and cellular uptake of encapsulated β-carotene. After 4 h of incubation, an emulsion stabilized with whey protein isolate showed the highest intracellular accumulation of β-carotene (1.06 μg), followed by that stabilized with sodium caseinate (0.60 μg) and Tween 80 (0.20 μg), which are 13-, 7.5-, and 2.5-fold higher than that of free β-carotene (0.08 μg), respectively. Emulsions with small droplet size (239 ± 5 nm) showed a higher cellular uptake of β-carotene (1.56 μg) than emulsiond with large droplet size (489 ± 9 nm) (0.93 μg) (p < 0.01). The results suggested that delivery in an emulsion significantly improved the cellular uptake of β-carotene and thus potentially its bioavailability; uptake was closely correlated with the interfacial composition and droplet size of emulsions. The findings support the potential for achieving optimal controlled and targeted delivery of bioactive nutrients by structuring emulsions.
Collapse
|
83
|
Zychowski LM, Logan A, Augustin MA, Kelly AL, Zabara A, O'Mahony JA, Conn CE, Auty MAE. Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6546-6554. [PMID: 27476512 DOI: 10.1021/acs.jafc.6b01722] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Milk has been used commercially as a carrier for phytosterols, but there is limited knowledge on the effect of added plant sterols on the properties of the system. In this study, phytosterols dispersed in milk fat at a level of 0.3 or 0.6% were homogenized with an aqueous dispersion of whey protein isolate (WPI). The particle size, morphology, ζ-potential, and stability of the emulsions were investigated. Emulsion crystallization properties were examined through the use of differential scanning calorimetry (DSC) and Synchrotron X-ray scattering at both small and wide angles. Phytosterol enrichment influenced the particle size and physical appearance of the emulsion droplets, but did not affect the stability or charge of the dispersed particles. DSC data demonstrated that, at the higher level of phytosterol addition, crystallization of milk fat was delayed, whereas, at the lower level, phytosterol enrichment induced nucleation and emulsion crystallization. These differences were attributed to the formation of separate phytosterol crystals within the emulsions at the high phytosterol concentration, as characterized by Synchrotron X-ray measurements. X-ray scattering patterns demonstrated the ability of the phytosterol to integrate within the milk fat triacylglycerol matrix, with a concomitant increase in longitudinal packing and system disorder. Understanding the consequences of adding phytosterols, on the physical and crystalline behavior of emulsions may enable the functional food industry to design more physically and chemically stable products.
Collapse
|
84
|
Amagliani L, O’Regan J, Kelly AL, O’Mahony JA. Chemistry, structure, functionality and applications of rice starch. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.06.014] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
85
|
Kelly GM, O'Mahony JA, Kelly AL, O'Callaghan DJ. Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula. J Dairy Sci 2016; 99:6961-6972. [PMID: 27320674 DOI: 10.3168/jds.2015-10447] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Accepted: 03/29/2016] [Indexed: 11/19/2022]
Abstract
Physical properties of spray-dried dairy powders depend on their composition and physical characteristics. This study investigated the effect of hydrolyzed whey protein on the microstructure and physical stability of dried model infant formula. Model infant formulas were produced containing either intact (DH 0) or hydrolyzed (DH 12) whey protein, where DH=degree of hydrolysis (%). Before spray drying, apparent viscosities of liquid feeds (at 55°C) at a shear rate of 500 s(-1) were 3.02 and 3.85 mPa·s for intact and hydrolyzed infant formulas, respectively. On reconstitution, powders with hydrolyzed whey protein had a significantly higher fat globule size and lower emulsion stability than intact whey protein powder. Lactose crystallization in powders occurred at higher relative humidity for hydrolyzed formula. The Guggenheim-Anderson-de Boer equation, fitted to sorption isotherms, showed increased monolayer moisture when intact protein was present. As expected, glass transition decreased significantly with increasing water content. Partial hydrolysis of whey protein in model infant formula resulted in altered powder particle surface morphology, lactose crystallization properties, and storage stability.
Collapse
|
86
|
Sundekilde UK, Downey E, O'Mahony JA, O'Shea CA, Ryan CA, Kelly AL, Bertram HC. The Effect of Gestational and Lactational Age on the Human Milk Metabolome. Nutrients 2016; 8:nu8050304. [PMID: 27213440 PMCID: PMC4882716 DOI: 10.3390/nu8050304] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2016] [Revised: 04/28/2016] [Accepted: 05/16/2016] [Indexed: 12/30/2022] Open
Abstract
Human milk is the ideal nutrition source for healthy infants during the first six months of life and a detailed characterisation of the composition of milk from mothers that deliver prematurely (<37 weeks gestation), and of how human milk changes during lactation, would benefit our understanding of the nutritional requirements of premature infants. Individual milk samples from mothers delivering prematurely and at term were collected. The human milk metabolome, established by nuclear magnetic resonance (NMR) spectroscopy, was influenced by gestational and lactation age. Metabolite profiling identified that levels of valine, leucine, betaine, and creatinine were increased in colostrum from term mothers compared with mature milk, while those of glutamate, caprylate, and caprate were increased in mature term milk compared with colostrum. Levels of oligosaccharides, citrate, and creatinine were increased in pre-term colostrum, while those of caprylate, caprate, valine, leucine, glutamate, and pantothenate increased with time postpartum. There were differences between pre-term and full-term milk in the levels of carnitine, caprylate, caprate, pantothenate, urea, lactose, oligosaccharides, citrate, phosphocholine, choline, and formate. These findings suggest that the metabolome of pre-term milk changes within 5–7 weeks postpartum to resemble that of term milk, independent of time of gestation at pre-mature delivery.
Collapse
|
87
|
Kelly GM, O'Mahony JA, Kelly AL, O'Callaghan DJ. Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.056] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
88
|
Guerra E, Downey E, O'Mahony JA, Caboni MF, O'Shea C, Ryan AC, Kelly AL. Influence of duration of gestation on fatty acid profiles of human milk. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500396] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
89
|
McGrath BA, Kinsella M, Huppertz T, McSweeney PL, Kelly AL. Proteomic characterisation of heat-induced hydrolysis of sodium caseinate. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.09.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
90
|
Kelly GM, O'Mahony JA, Kelly AL, Huppertz T, Kennedy D, O'Callaghan DJ. Corrigendum to “Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders” [Int Dairy J 51 (2015) 34–40]. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.09.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
91
|
Kelly GM, O'Mahony JA, Kelly AL, Huppertz T, Kennedy D, O'Callaghan DJ. Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.07.001] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
92
|
McGrath BA, Fox PF, McSweeney PLH, Kelly AL. Composition and properties of bovine colostrum: a review. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0258-x] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
93
|
Albenzio M, Santillo A, Kelly AL, Caroprese M, Marino R, Sevi A. Activities of indigenous proteolytic enzymes in caprine milk of different somatic cell counts. J Dairy Sci 2015; 98:7587-94. [PMID: 26342976 DOI: 10.3168/jds.2015-9762] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Accepted: 07/14/2015] [Indexed: 11/19/2022]
Abstract
Individual caprine milk with different somatic cell counts (SCC) were studied with the aim of investigating the percentage distribution of leukocyte cell types and the activities of indigenous proteolytic enzymes; proteolysis of casein was also studied in relation to cell type following recovery from milk. The experiment was conducted on 5 intensively managed dairy flocks of Garganica goats; on the basis of SCC, the experimental groups were denoted low (L-SCC; <700,000 cells/mL), medium (M-SCC; from 701,000 to 1,500,000 cells/mL), and high (H-SCC; >1,501,000 cells/mL) SCC. Leukocyte distribution differed between groups; polymorphonuclear neutrophilic leukocytes were higher in M-SCC and H-SCC milk samples, the percentage macrophages was the highest in H-SCC, and levels of nonviable cells significantly decreased with increasing SCC. Activities of all the main proteolytic enzymes were affected by SCC; plasmin activity was the highest in H-SCC milk and the lowest in L-SCC, and elastase and cathepsin D activities were the highest in M-SCC. Somatic cell count influenced casein hydrolysis patterns, with less intact α- and β-casein in H-SCC milk. Higher levels of low electrophoretic mobility peptides were detected in sodium caseinate incubated with leukocytes isolated from L-SCC milk, independent of cell type, whereas among cells recovered from M-SCC milk, macrophages yielded the highest levels of low electrophoretic mobility peptides from sodium caseinate. The level of high electrophoretic mobility peptides was higher in sodium caseinate incubated with polymorphonuclear neutrophilic leukocytes and macrophages isolated from M-SCC, whereas the same fraction of peptides was always the highest, independent of leukocyte type, for cells recovered from H-SCC milk. In caprine milk, a level of 700,000 cells/mL represented the threshold for changes in leukocyte distribution, which is presumably related to the immune status of the mammary gland. Differences in the profile of indigenous lysosomal proteolytic enzymes in caprine milk may influence the integrity of casein based on proteolysis patterns of sodium caseinate incubated with isolated and lysed leukocyte types.
Collapse
|
94
|
McCarthy NA, Gee VL, O'Mahony JA, Kelly AL, Fenelon MA. Optimising emulsion stability during processing of model infant formulae using factorial statistical design. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12240] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
95
|
Crowley SV, Desautel B, Gazi I, Kelly AL, Huppertz T, O’Mahony JA. Rehydration characteristics of milk protein concentrate powders. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.033] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
96
|
Crowley SV, O’Callaghan TF, Kelly AL, Fenelon MA, O’Mahony JA. Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2014.11.047] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
97
|
Rauh VM, Bakman M, Ipsen R, Paulsson M, Kelly AL, Larsen LB, Hammershøj M. The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.03.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
98
|
Crowley SV, Gazi I, Kelly AL, Huppertz T, O’Mahony JA. Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.03.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
99
|
Crowley SV, Kelly AL, O'Mahony JA. Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12150] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
100
|
McCarthy NA, Kelly AL, O'Mahony JA, Fenelon MA. Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.021] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|