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Qureshi TM, Saeed MM, Nadeem M, Muhammad G, Murtaza MA, Ibrahim SA. Quality and antioxidant potential of goat's milk paneer prepared from different citrus juices and its whey. J DAIRY RES 2024; 91:99-107. [PMID: 38622952 DOI: 10.1017/s0022029924000190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/17/2024]
Abstract
The experiments reported in this research paper aimed to evaluate the physico-chemical and sensory characteristics, microbial quality and antioxidant potential of goat's milk paneer during storage (0-12 d, 4 ± 1°C). The juices from five different citrus fruits were used as coagulant (treatments) to make goat's milk paneer. The pH of all paneer samples decreased during storage whereas titratable acidity increased. Ash (%) fat (%) and protein (%) of paneer increased slightly during storage, whereas sensory perception decreased. The juices from all the citrus fruit varieties showed high contents of total phenolics and total flavonoids which ultimately influenced ferric reducing antioxidant power, total antioxidant capacity and radical scavenging activities. As the contents of different juices were also retained in the paneer matrix, so paneer coagulated with citrus juices also showed encouraging results in terms of total phenolic and flavonoid contents, ferric reducing antioxidant power and radical scavenging activities. Amongst all the paneers, the most promising was that coagulated by kinnow juice. In addition, the whey obtained from paneer coagulated by citrus juices also showed appreciable quantities of total phenolic and flavonoid contents, thereby beneficially influencing ferric reducing antioxidant power andradical scavenging activities. It is concluded that citrus juices improve the sensorial quality and antioxidant potential of goat's milk paneer and its whey.
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Affiliation(s)
- Tahir Mahmood Qureshi
- Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur 63100, Pakistan
| | - Muhammad Mobeen Saeed
- Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur 63100, Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Ghulam Muhammad
- Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur 63100, Pakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Salam A Ibrahim
- Department of Food and Nutritional Sciences, North Carolina Agricultural and Technical State and University, Greensboro, NC, USA
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Dalaka E, Stefos GC, Politis I, Theodorou G. Effect of Milk Origin and Seasonality of Yogurt Acid Whey on Antioxidant Activity before and after In Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2023; 12:2130. [PMID: 38136249 PMCID: PMC10740864 DOI: 10.3390/antiox12122130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/13/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
Yogurt acid whey (YAW) is a by-product of Greek strained yogurt production. The disposal of YAW constitutes an environmental problem, and given the increasing demand of Greek yogurt worldwide, its handling is a challenge. However, whey-derived peptides, resulting from microbial fermentation as well as those resulting from further hydrolysis during the digestion process, have been linked to enhanced biological activities. In this study, the antioxidant capacity of 33 samples of YAW obtained from Greek dairy companies of bovine, ovine or caprine origin was investigated using both cell-free and cell-based assays. The YAW samples, their in vitro digestion products (YAW-Ds) and a fraction of the digests (less than 3 kDa; YAW-D-P3) were assessed using four biochemical assays, namely ORAC, ABTS, FRAP and P-FRAP. Our data revealed a higher antioxidant capacity for digested samples compared with undigested samples, with all four methods. ORAC values after in vitro digestion were higher for the ovine samples compared to their bovine (YAW-D and YAW-D-P3) and caprine (YAW-D-P3) counterparts. Furthermore, the YAW-D-P3 fraction derived from samples collected in the summer months exhibited higher ORAC values when compared to the respective fraction from the winter months' samples. The cellular antioxidant activity of ovine YAW-D-P3 was improved in H2O2-treated HT29 cells compared to the control H2O2-treated cells. However, YAW-D-P3 could not trigger either the pathways involving the transcription factors NF-κB or NFE2L2 or the gene expression of SOD1, CAT and HMOX1 in LPS-challenged THP-1-derived macrophages. These results suggest that YAW, and particularly YAW from ovine origin, could be used as a natural source for its antioxidant potential in human and animal nutrition.
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Affiliation(s)
| | | | | | - Georgios Theodorou
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece; (E.D.); (I.P.)
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Dinkçi N, Akdeniz V, Akalın AS. Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents. Foods 2023; 12:610. [PMID: 36766139 PMCID: PMC9914897 DOI: 10.3390/foods12030610] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023] Open
Abstract
Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types of whey protein concentrates (WPC) could be a good way to valorize whey. Meanwhile, reduced environmental pollution and economic sustainability will be provided. In this study, probiotic beverages enriched with 1% kiwi powder were produced from goat, sheep, and cow WPC (15%). Moreover, Streptococcus salivarius subsp. thermophilus and the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis were used for fermentation. The results showed that WPC significantly increased the protein content and acidity of beverages (p < 0.05). Production with WPC also improved the viability of probiotic bacteria and S. thermophilus, total phenolic compound (TPC), and antioxidant activity of beverages. The highest viability of probiotic bacteria (9.67 log CFU/mL for Bb-12 and, 9.35 log CFU/mL for L. acidophilus) was found in beverages produced from goat WPC. In addition, WPC increased the free amino acid content of beverages, and the highest essential amino acids and branched-chain amino acids were found in beverages produced from goat WPC as 146.19 mg/100 g and 70.31 mg/100 g, respectively (p < 0.05). Consequently, while production with goat, cow, and sheep WPC improved quality compared to the control, beverages produced from goat WPC excelled. The production of a functional probiotic beverage with goat WPC is promising for dairy technology.
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Affiliation(s)
| | - Vildan Akdeniz
- Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir 35100, Turkey
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Pappa EC, Kondyli E, Bosnea L, Malamou E, Vlachou A. Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eleni C. Pappa
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Efthymia Kondyli
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Loulouda Bosnea
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Evdokia Malamou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Anna‐Maria Vlachou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
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Garhwal R, Sangwan K, Mehra R, Kumar N, Bhardwaj A, Pal Y, Buttar HS, Kumar H. A Systematic Review of the Bioactive Components, Nutritional Qualities and Potential Therapeutic Applications of Donkey Milk. J Equine Vet Sci 2022; 115:104006. [DOI: 10.1016/j.jevs.2022.104006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 05/03/2022] [Indexed: 01/05/2023]
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Li Y, Ma Q, Liu G, Wang C. Effects of donkey milk on oxidative stress and inflammatory response. J Food Biochem 2021; 46:e13935. [PMID: 34519070 DOI: 10.1111/jfbc.13935] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/20/2021] [Accepted: 08/28/2021] [Indexed: 12/12/2022]
Abstract
Donkey milk is gaining interest as a natural nutritional and medicinal product, mainly because its composition is similar to that of human milk, and it has some potential biological properties, such as antioxidant, anti-inflammatory, antiaging, antimicrobial, and anticancer properties. Considering the increasing prevalence of several chronic diseases related to oxidative stress and inflammation and the multiple beneficial properties and nutritional value of donkey milk, an up-to-date review of the current studies related to the antioxidative and anti-inflammatory abilities of donkey milk is necessary. Therefore, this review aims to discuss the relationship between inflammation and oxidative stress; and to further systematically review the progress of recent research on donkey milk, mainly including its nutritional value and functional properties. Particularly, we highlighted the anti-inflammatory and antioxidative properties of donkey milk using in vitro model, animal model, and the potential role of donkey milk in alleviating some chronic diseases related to inflammation. PRACTICAL APPLICATIONS: This paper was conducted on anti-inflammation and antioxidant activities of donkey milk and its related products, in addition to a summary of the relationship between oxidative stress and inflammation and the value of donkey milk. Donkey milk and its related products have been shown to scavenge reactive oxygen species, activate the antioxidant system, enhance immune function, and maintain the balance of intestinal flora in in vitro and in vivo models. This paper should provide a better understanding of the influences of oxidative stress and inflammation on host health and the biological functions and application of donkey milk, and will provide a certain basis for the nutritional regulation of several chronic diseases related to oxidative stress and inflammation. However, the underlying mechanism is poorly understood. In addition, few clinical studies have been performed to establish its multiple benefits in humans. Further research is warranted to evaluate its impacts on health at molecular levels.
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Affiliation(s)
- Yan Li
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
| | - Qingshan Ma
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
| | - Guiqin Liu
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
| | - Changfa Wang
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
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7
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Kumar R, Mada SB, Reddi S, Kaur T, Kapila R, Kapila S. Comparative evaluation of the protective effects of cow, buffalo and goat milk in glucocorticoid‐induced bone alterations in mice. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12770] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Rohit Kumar
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
| | - Sanusi Bello Mada
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
- Department of Biochemistry Ahmadu Bello University Zaria Zaria Nigeria
| | - Srinu Reddi
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
| | - Taruneet Kaur
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
| | - Rajeev Kapila
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
| | - Suman Kapila
- Animal Biochemistry Division ICAR‐National Dairy Research Institute Karnal India
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Ebrahimi A, Moosavy M, Khatibi SA, Barabadi Z, Hajibemani A. A comparative study of the antibacterial properties of milk from different domestic animals. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12757] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Alireza Ebrahimi
- Department of Food Hygiene and Aquatic Faculty of Veterinary Medicine University of Tabriz P.O. Box: 51666‐16471 TabrizIran
| | - Mir‐Hassan Moosavy
- Department of Food Hygiene and Aquatic Faculty of Veterinary Medicine University of Tabriz P.O. Box: 51666‐16471 TabrizIran
| | - Seyed Amin Khatibi
- Department of Food Hygiene and Aquatic Faculty of Veterinary Medicine University of Tabriz P.O. Box: 51666‐16471 TabrizIran
- Food and Drug Safety Research Center Tabriz University of Medical Science P.O. Box: 51664‐14766 TabrizIran
| | - Zahra Barabadi
- Department of Tissue Engineering School of Medicine Hamadan University of Medical Sciences P.O. Box: 65176‐19657 HamadanIran
| | - Abolfazl Hajibemani
- Department of Clinical Sciences Faculty of Veterinary Medicine University of Tabriz P.O. Box: 51666‐16471 Tabriz Iran
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Derdak R, Sakoui S, Pop OL, Muresan CI, Vodnar DC, Addoum B, Vulturar R, Chis A, Suharoschi R, Soukri A, El Khalfi B. Insights on Health and Food Applications of Equus asinus (Donkey) Milk Bioactive Proteins and Peptides-An Overview. Foods 2020; 9:E1302. [PMID: 32942687 PMCID: PMC7555024 DOI: 10.3390/foods9091302] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 09/07/2020] [Accepted: 09/11/2020] [Indexed: 02/07/2023] Open
Abstract
Due to its similarity with human milk and its low allergenic properties, donkey milk has long been used as an alternative for infants and patients with cow's milk protein allergy (CMPA). In addition, this milk is attracting growing interest in human nutrition because of presumed health benefits. It has antioxidant, antimicrobial, antitumoral, antiproliferative and antidiabetic activity. In addition, it stimulates the immune system, regulates the gastrointestinal flora, and prevents inflammatory diseases. Although all donkey milk components can contribute to functional and nutritional effects, it is generally accepted that the whey protein fraction plays a significant role. This review aims to highlight the active proteins and peptides of donkey milk in comparison with other types of milk, emphasizing their properties and their roles in different fields of health and food applications.
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Affiliation(s)
- Reda Derdak
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco; (R.D.); (S.S.); (B.A.); (A.S.); (B.E.K.)
| | - Souraya Sakoui
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco; (R.D.); (S.S.); (B.A.); (A.S.); (B.E.K.)
| | - Oana Lelia Pop
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.I.M.); (D.C.V.)
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Carmen Ioana Muresan
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.I.M.); (D.C.V.)
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.I.M.); (D.C.V.)
- Food Biotechnology and Molecular Gastronomy, CDS7, Life Science Institute, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Boutaina Addoum
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco; (R.D.); (S.S.); (B.A.); (A.S.); (B.E.K.)
| | - Romana Vulturar
- Department of Molecular Sciences, ‘Iuliu Hațieganu’ University of Medicine and Pharmacy, Cluj-Napoca, 8 Victor Babeș, 400012 Cluj-Napoca, Romania;
- Cognitive Neuroscience Laboratory, Department of Psychology, Babeș-Bolyai University, Cluj-Napoca, Romania, 1 Mihail Kogalniceanu, 400084 Cluj-Napoca, Romania
| | - Adina Chis
- Department of Molecular Sciences, ‘Iuliu Hațieganu’ University of Medicine and Pharmacy, Cluj-Napoca, 8 Victor Babeș, 400012 Cluj-Napoca, Romania;
- Cognitive Neuroscience Laboratory, Department of Psychology, Babeș-Bolyai University, Cluj-Napoca, Romania, 1 Mihail Kogalniceanu, 400084 Cluj-Napoca, Romania
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, 3-5 Calea Mănăștur, 400372 Cluj-Napoca, Romania; (O.L.P.); (C.I.M.); (D.C.V.)
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Abdelaziz Soukri
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco; (R.D.); (S.S.); (B.A.); (A.S.); (B.E.K.)
| | - Bouchra El Khalfi
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca, Morocco; (R.D.); (S.S.); (B.A.); (A.S.); (B.E.K.)
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YİĞİT AA. Animal and plant-based milk and their antioxidant properties. MEHMET AKIF ERSOY ÜNIVERSITESI VETERINER FAKÜLTESI DERGISI 2019. [DOI: 10.24880/maeuvfd.549028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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11
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El-Fattah AA, Azzam M, Elkashef H, Elhadydy A. Antioxidant Properties of Milk: Effect of Milk Species, Milk Fractions and Heat Treatments. INTERNATIONAL JOURNAL OF DAIRY SCIENCE 2019; 15:1-9. [DOI: 10.3923/ijds.2020.1.9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Goat milk attenuates mimetic aging related memory impairment via suppressing brain oxidative stress, neurodegeneration and modulating neurotrophic factors in D-galactose-induced aging model. Biogerontology 2019; 21:203-216. [PMID: 31792648 DOI: 10.1007/s10522-019-09854-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Accepted: 11/26/2019] [Indexed: 10/25/2022]
Abstract
One of the most significant hallmarks of aging is cognitive decline. D-galactose administration may impair memory and mimic the effects of natural aging. In this study, the efficiency of goat milk to protect against memory decline was tested. Fifty-two male Sprague-Dawley rats were randomly divided into four groups: (i) control group, (ii) goat milk treated group, (iii) D-galactose treated group, and (iv) goat milk plus D-galactose treated group. Subcutaneous injections of D-galactose at 120 mg/kg and oral administrations of goat milk at 1 g/kg were chosen for the study. Goat milk and D-galactose were administered concomitantly for 6 weeks, while the control group received saline. After 6 weeks, novel object recognition and T-maze tests were performed to evaluate memory of rats. Following behavioral tests, the animals were sacrificed, and right brain homogenates were analyzed for levels of lipid peroxidation, antioxidant enzymes and neurotrophic factors. The left brain hemisphere was used for histological study of prefrontal cortex and hippocampus. There was a significant memory impairment, an increase in oxidative stress and neurodegeneration and a reduction in antioxidant enzymes and neurotrophic factors levels in the brain of D-galactose treated rats compared to controls. Goat milk treatment attenuated memory impairment induced by D-galactose via suppressing oxidative stress and neuronal damage and increasing neurotrophic factors levels, thereby suggesting its potential role as a geroprotective food.
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Caroprese M, Ciliberti M, Albenzio M, Marino R, Santillo A, Sevi A. Role of antioxidant molecules in milk of sheep. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.07.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Meena S, Rajput YS, Sharma R, Singh R. Effect of goat and camel milk vis a vis cow milk on cholesterol homeostasis in hypercholesterolemic rats. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2018.12.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Verruck S, Dantas A, Prudencio ES. Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
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ERGİN EĞRİTAĞ H, Şahin İN, çolakoğlu E, telli AE. Comparison of total antioxidant capacity of milk samples obtained from different species. MEHMET AKIF ERSOY ÜNIVERSITESI VETERINER FAKÜLTESI DERGISI 2018. [DOI: 10.24880/maeuvfd.494382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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17
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Karkabounas S, Papadopoulos N, Anastasiadou C, Gubili C, Peschos D, Daskalou T, Fikioris N, Simos YV, Kontargiris E, Gianakopoulos X, Ragos V, Chatzidimitriou M. Effects of α-Lipoic Acid, Carnosine, and Thiamine Supplementation in Obese Patients with Type 2 Diabetes Mellitus: A Randomized, Double-Blind Study. J Med Food 2018; 21:1197-1203. [PMID: 30311825 DOI: 10.1089/jmf.2018.0007] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
Type 2 diabetes mellitus (T2DM) is evolving to an epidemic of the modern world. T2DM is associated with a number of pathological complications, including cardiovascular disease that is mostly promoted by the increased oxidative stress in type 2 diabetic patients. We performed a randomized double-blind placebo-controlled trial to investigate the effectiveness of an individualized oral supplementation with α-lipoic acid (ALA), carnosine, and thiamine. For that purpose, 82 obese type 2 diabetic patients were randomly assigned to 2 groups, and were either supplemented daily with 7 mg ALA/kg body weight, 6 mg carnosine/kg body weight, and 1 mg thiamine/kg body weight or placebo for 8 weeks. An array of biochemical tests including the estimation of oxidative stress and platelet aggregation were performed at baseline and at follow-up. Moreover, the antiplatelet activity of each of the supplement's components was determined ex vivo at human and washed rabbit platelets. Glucose and HbA1c levels were significantly reduced after supplementation (135.7 ± 19.5 mg/dL vs. 126.5 ± 16.8 mg/dL and 8.3% ± 0.3% vs. 6.03% ± 0.58%, respectively, P < .05); however, insulin was significantly increased (3.6 ± 0.7 μIU/mL vs. 6.8 ± 0.2 μIU/mL, P < .05). The patients treated with the supplement recorded higher follow-up values for HOMA-IR and HOMA-β, and a significant drop in serum hydroperoxide level. Only ALA inhibited platelets aggregation ex vivo through ADP, platelet activating factor, arachidonic acid, epinephrine, collagen, and thrombin pathways. Daily supplementation with an individualized ALA, carnosine, and thiamine supplement effectively reduced glucose concentration in type 2 diabetic patients, probably by increasing insulin production from the pancreas. In addition to that, the reduction of oxidative stress and inhibition of platelet aggregation could potentially provide greater cardiovascular protection. Further studies are needed to fine-tune the supplementation dose-response effects in T2DM patients.
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Affiliation(s)
- Spyridon Karkabounas
- 1 Department of Physiology, Faculty of Medicine, School of Health Sciences; Medical Department; University of Ioannina , Ioannina, Greece
| | - Nikolaos Papadopoulos
- 1 Department of Physiology, Faculty of Medicine, School of Health Sciences; Medical Department; University of Ioannina , Ioannina, Greece
| | - Chryssa Anastasiadou
- 2 Hellenic Agricultural Organization, Fisheries Research Institute , Kavala, Greece
| | - Chrysoula Gubili
- 2 Hellenic Agricultural Organization, Fisheries Research Institute , Kavala, Greece
| | - Dimitrios Peschos
- 1 Department of Physiology, Faculty of Medicine, School of Health Sciences; Medical Department; University of Ioannina , Ioannina, Greece
| | | | - Nikolaos Fikioris
- 1 Department of Physiology, Faculty of Medicine, School of Health Sciences; Medical Department; University of Ioannina , Ioannina, Greece
| | - Yannis V Simos
- 1 Department of Physiology, Faculty of Medicine, School of Health Sciences; Medical Department; University of Ioannina , Ioannina, Greece
| | - Evangelos Kontargiris
- 1 Department of Physiology, Faculty of Medicine, School of Health Sciences; Medical Department; University of Ioannina , Ioannina, Greece .,4 Department of Nursing, Epirus Institute of Technology (T.E.I. of Epirus) , Ioannina, Greece
| | | | - Vasilios Ragos
- 6 Clinic of Maxillofacial Surgery, Medical Department; University of Ioannina , Ioannina, Greece
| | - Maria Chatzidimitriou
- 7 Medical Laboratories, Alexander Technological Institute of Thessaloniki , Thessaloniki, Greece
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Giribaldi M, Antoniazzi S, Gariglio GM, Coscia A, Bertino E, Cavallarin L. A Preliminary Assessment of HTST Processing on Donkey Milk. Vet Sci 2017; 4:vetsci4040050. [PMID: 29056708 PMCID: PMC5753630 DOI: 10.3390/vetsci4040050] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 09/12/2017] [Accepted: 09/29/2017] [Indexed: 11/16/2022] Open
Abstract
Due to increasing attention from consumers on non-bovine milk types, and to the increase in the number of small dairy donkey farms in Italy, farmers require more advanced and reliable processing devices, in order to guarantee a safe product of high quality. To this aim, a new small-scale High-Temperature Short-Time (HTST) pasteurizer (72 °C for 15 s), prototyped by the authors, was tested on donkey milk. The efficacy of the HTST device was tested on raw donkey milk microflora by enumeration of total aerobic bacteria, Enterobacteriaceae and Bacillus cereus. The biochemical quality was assessed by determining the protein profile by monodimensional electrophoresis and by measuring lysozyme activity. The HTST apparatus was able to reduce the total bacteria count, and to completely eradicate Enterobacteriaceae. Bacillus cereus, when present, was decreased with low efficiency. Changes in the protein profile were observed in milk pasteurized in accordance with both processes, although HTST seemed to limit casein degradation. Lysozyme activity was not substantially affected in comparison to raw donkey milk. In conclusion, a tailored small-volume HTST device could be safely applied to pasteurize donkey milk in on-farm pasteurization processes on small dairy donkey farms.
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Affiliation(s)
- Marzia Giribaldi
- Consiglio per la Ricerca in Agricoltura e L'analisi Dell'economia Agraria-Centro di Ricerca in Ingegneria e Trasformazioni Agroalimentari, 10135 Torino, Italy.
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, 10095 Grugliasco (To), Italy.
| | - Sara Antoniazzi
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, 10095 Grugliasco (To), Italy.
| | | | - Alessandra Coscia
- Città della Salute e della Scienza-Struttura Complessa di Neonatologia, 10125 Torino, Italy.
| | - Enrico Bertino
- Città della Salute e della Scienza-Struttura Complessa di Neonatologia, 10125 Torino, Italy.
| | - Laura Cavallarin
- Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, 10095 Grugliasco (To), Italy.
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In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence. Nutr Res Rev 2017; 31:52-70. [PMID: 28965518 DOI: 10.1017/s0954422417000191] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The antioxidant potential (AP) is an important nutritional property of foods, as increased oxidative stress is involved in most diet-related chronic diseases. In dairy products, the protein fraction contains antioxidant activity, especially casein. Other antioxidants include: antioxidant enzymes; lactoferrin; conjugated linoleic acid; coenzyme Q10; vitamins C, E, A and D3; equol; uric acid; carotenoids; and mineral activators of antioxidant enzymes. The AP of dairy products has been extensively studied in vitro, with few studies in animals and human subjects. Available in vivo studies greatly differ in their design and objectives. Overall, on a 100 g fresh weight-basis, AP of dairy products is close to that of grain-based foods and vegetable or fruit juices. Among dairy products, cheeses present the highest AP due to their higher protein content. AP of milk increases during digestion by up to 2·5 times because of released antioxidant peptides. AP of casein is linked to specific amino acids, whereas β-lactoglobulin thiol groups play a major role in the AP of whey. Thermal treatments such as ultra-high temperature processing have no clear effect on the AP of milk. Raw fat-rich milks have higher AP than less fat-rich milk, because of lipophilic antioxidants. Probiotic yoghurts and fermented milks have higher AP than conventional yoghurt and milk because proteolysis by probiotics releases antioxidant peptides. Among the probiotics, Lactobacillus casei/acidophilus leads to the highest AP. The data are insufficient for cheese, but fermentation-based changes appear to make a positive impact on AP. In conclusion, AP might participate in the reported dairy product-protective effects against some chronic diseases.
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Ertan K, Bayana D, Gökçe Ö, Alatossava T, Yılmaz Y, Gürsoy O. Türkiye’de Satışa Sunulan UHT ve Pastörize İnek Sütü Örneklerinin Toplam Antioksidan Kapasitesi ve Fenolik Madde İçeriği. ACTA ACUST UNITED AC 2017. [DOI: 10.24323/akademik-gida.333630] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Sultan S, Huma N, Butt MS, Aleem M, Abbas M. Therapeutic potential of dairy bioactive peptides: A contemporary perspective. Crit Rev Food Sci Nutr 2017; 58:105-115. [PMID: 26852912 DOI: 10.1080/10408398.2015.1136590] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Dairy products are associated with numerous health benefits. These are a good source of nutrients such as carbohydrates, protein (bioactive peptides), lipids, minerals, and vitamins, which are essential for growth, development, and maintenance of the human body. Accordingly, dairy bioactive peptides are one of the targeted compounds present in different dairy products. Dairy bioactive compounds can be classified as antihypertensive, anti-oxidative, immmunomodulant, anti-mutagenic, antimicrobial, opoid, anti-thrombotic, anti-obesity, and mineral-binding agents, depending upon biological functions. These bioactive peptides can easily be produced by enzymatic hydrolysis, and during fermentation and gastrointestinal digestion. For this reason, fermented dairy products, such as yogurt, cheese, and sour milk, are gaining popularity worldwide, and are considered excellent source of dairy peptides. Furthermore, fermented and non-fermented dairy products are associated with lower risks of hypertension, coagulopathy, stroke, and cancer insurgences. The current review article is an attempt to disseminate general information about dairy peptides and their health claims to scientists, allied stakeholders, and, certainly, readers.
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Affiliation(s)
- Saira Sultan
- a National Institute of Food Science and Technology , University of Agriculture Faisalabad , Faisalabad , Pakistan.,b Queensland Alliance for Agriculture and Food Innovation , The University of Queensland , Queensland , Australia
| | - Nuzhat Huma
- a National Institute of Food Science and Technology , University of Agriculture Faisalabad , Faisalabad , Pakistan
| | - Masood Sadiq Butt
- a National Institute of Food Science and Technology , University of Agriculture Faisalabad , Faisalabad , Pakistan
| | - Muhammad Aleem
- c Institute of Biological Chemistry and Nutritional Science (140a), Universitat Hohenheim , Stuttgart , Germany
| | - Munawar Abbas
- d Institute of Home & Food Sciences, Government College University , Faisalabad , Pakistan
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22
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Ibrahim HR, Ahmed AS, Miyata T. Novel angiotensin-converting enzyme inhibitory peptides from caseins and whey proteins of goat milk. J Adv Res 2016; 8:63-71. [PMID: 28053783 PMCID: PMC5196233 DOI: 10.1016/j.jare.2016.12.002] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 12/06/2016] [Accepted: 12/06/2016] [Indexed: 01/12/2023] Open
Abstract
Angiotensin-converting enzyme (ACE) plays a central role in blood pressure regulation by producing the vasoconstrictor angiotensin II. The inhibition of ACE with natural inhibitors, as alternatives to avoid the side effect of synthetic drugs, is a major target in the prevention of hypertension. In this study, we examined the separated caseins and whey proteins of goat milk for the presence of ACE inhibitory peptides. Digestion of isolated whey proteins and caseins of goat milk by gastric pepsin generated soluble hydrolysates exhibiting significant inhibition of ACE compared to weak inhibition by undigested proteins. The hydrolysates were fractionated by size exclusion chromatography, Sephacryl S-100 column, into four fractions (F1–F4). The late-eluting fraction (F4) of either whey or caseins exhibited greater ACE inhibition. Peptides in both F4 fractions, isolated by RP-HPLC, exhibited variable ACE inhibitory activities with the hydrophobic peptide peaks being the most potent ACE inhibitors. MALDI-TOF MS/MS resulted in identification of three potent ACE inhibitory peptides: PEQSLACQCL from β-lactoglobulin (residues 113–122), QSLVYPFTGPI from β-casein (residues 56–66), and ARHPHPHLSFM from κ-casein (residues 96–106). The peptides from whey and caseins exert significant ACE inhibitory activities comparable to that of captopril, an antihypertensive drug, exhibiting IC50 values of 4.45 μM and 4.27 μM, respectively. The results introduce, for the first time, new potent ACE-inhibitory peptides that can be released by gastric pepsin of goat milk whey and caseins and thus may pave the way for their candidacy as anti-hypertensive bioactive peptides and prevention of associated disorders.
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Key Words
- ACE, angiotensin I-converting enzyme
- Angiotensin I-converting enzyme (ACE)
- Anti-hypertension
- Bioactive peptides
- Caseins
- GCP, goat casein proteins
- GWP, goat whey proteins
- Goat milk
- HA, hippuric acid
- HHL, hippuryl-histidyl-leucine
- HL, histidyl-leucine
- MALDI-TOF/MS, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry
- P-GCP, pepsin digested-GCP
- P-GWP, pepsin digested-GWP
- TNBS, 2,4,6-trinitrobenzene sulfonate
- TNP-, 2,4,6-trinitrophenyl
- Whey
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Affiliation(s)
- Hisham R Ibrahim
- Department of Biochemistry and Biotechnology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Ahmed S Ahmed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, South Valley University, Qena 83523, Egypt
| | - Takeshi Miyata
- Department of Biochemistry and Biotechnology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
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Chadio S, Katsafadou A, Kotsampasi B, Michailidis G, Mountzouris KC, Kalogiannis D, Christodoulou V. Effects of maternal undernutrition during late gestation and/or lactation on colostrum synthesis and immunological parameters in the offspring. Reprod Fertil Dev 2016; 28:384-93. [DOI: 10.1071/rd14147] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2014] [Accepted: 06/13/2014] [Indexed: 01/21/2023] Open
Abstract
The emerging immune system is vulnerable to insult not only during fetal life, but also through colostrum transfer of maternal factors with immunomodulatory functions. The aim of the present study was to examine the effects of maternal undernutrition during late gestation and/or lactation on colostrum and milk synthesis, as well as on immunological parameters in offspring. Pregnant ewes were fed to 100% of nutrient requirements throughout pregnancy and lactation (Control) or to 50% during lactation (R1) or during the last 20 days of pregnancy and lactation (R2). Colostrum samples were collected 3 and 18 h after parturition and thymus glands were obtained from 5-month-old offspring. Lamb birthweight did not differ between groups, whereas growth rate was significantly lower in males in the R1 group and in females in both undernourished groups. There was a significant reduction in lactose percentage in the 18-h colostrum of the R2 group. The IgG concentration, as a percentage of protein, was significantly increased in 3-h colostrum samples of the R2 group. Quantitative polymerase chain reaction analysis revealed a significant increase in the expression of Toll-like receptor (TLR) 2, TLR4 and TLR9 in the thymus gland of female lambs in both undernourished groups. In conclusion, early life nutritional imbalances may impact on immune system function in later life due to programming effects.
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24
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Satir G, Guzel-Seydim ZB. Influence of Kefir fermentation on the bioactive substances of different breed goat milks. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.057] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Ahmed AS, El-Bassiony T, Elmalt LM, Ibrahim HR. Identification of potent antioxidant bioactive peptides from goat milk proteins. Food Res Int 2015; 74:80-88. [DOI: 10.1016/j.foodres.2015.04.032] [Citation(s) in RCA: 99] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2014] [Revised: 04/15/2015] [Accepted: 04/18/2015] [Indexed: 01/29/2023]
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26
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Silanikove N, Merin U, Shapiro F, Leitner G. Subclinical mastitis in goats is associated with upregulation of nitric oxide-derived oxidative stress that causes reduction of milk antioxidative properties and impairment of its quality. J Dairy Sci 2014; 97:3449-55. [DOI: 10.3168/jds.2013-7334] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2013] [Accepted: 02/24/2014] [Indexed: 11/19/2022]
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27
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Bučević-Popović V, Delaš I, Međugorac S, Pavela-Vrančić M, Kulišić-Bilušić T. Oxidative stability and antioxidant activity of bovine, caprine, ovine and asinine milk. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12126] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Viljemka Bučević-Popović
- Faculty of Science; Department of Chemistry; University of Split; Teslina 12 Split 21000 Croatia
| | - Ivančica Delaš
- School of Medicine; University of Zagreb; Šalata 3 Zagreb 10000 Croatia
| | - Sanja Međugorac
- Faculty of Chemistry and Technology; University of Split; Teslina 10 Split 21000 Croatia
| | - Maja Pavela-Vrančić
- Faculty of Science; Department of Chemistry; University of Split; Teslina 12 Split 21000 Croatia
| | - Tea Kulišić-Bilušić
- Faculty of Chemistry and Technology; University of Split; Teslina 10 Split 21000 Croatia
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28
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Cosentino C, Paolino R, Freschi P, Calluso A. Short communication: Jenny milk production and qualitative characteristics. J Dairy Sci 2012; 95:2910-5. [DOI: 10.3168/jds.2011-5232] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2011] [Accepted: 01/29/2012] [Indexed: 11/19/2022]
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