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Kwon HC, Jung HS, Kim DH, Han JH, Han SG, Keum DH, Hong SJ, Han SG. Optimizing hormonal and amino acid combinations for enhanced cell proliferation and cell cycle progression in bovine mammary epithelial cells. Anim Biosci 2023; 36:1757-1768. [PMID: 37641829 PMCID: PMC10623035 DOI: 10.5713/ab.23.0199] [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: 05/25/2023] [Revised: 07/27/2023] [Accepted: 08/11/2023] [Indexed: 08/31/2023] Open
Abstract
OBJECTIVE The number of bovine mammary epithelial cells (BMECs) is closely associated with the quantity of milk production in dairy cows; however, the optimal levels and the combined effects of hormones and essential amino acids (EAAs) on cell proliferation are not completely understood. Thus, the purpose of this study was to determine the optimal combination of individual hormones and EAAs for cell proliferation and related signaling pathways in BMECs. METHODS Immortalized BMECs (MAC-T) were treated with six hormones (insulin, cortisol, progesterone, estrone, 17β-estradiol, and epidermal growth factor) and ten EAAs (arginine, histidine, leucine, isoleucine, threonine, tryptophan, lysine, methionine, phenylalanine, and valine) for 24 h. RESULTS Cells were cultured in a medium containing 10% fetal bovine serum (FBS) as FBS supplemented at a concentration of 10% to 50% showed a comparable increase in cell proliferation rate. The optimized combination of four hormones (insulin, cortisol, progesterone, and 17β-estradiol) and 20% of a mixture of ten EAAs led to the highest cell proliferation rate, which led to a significant increase in cell cycle progression at the S and G2/M phases, in the protein levels of proliferating cell nuclear antigen and cyclin B1, cell nucleus staining, and in cell numbers. CONCLUSION The optimal combination of hormones and EAAs increased BMEC proliferation by enhancing cell cycle progression in the S and G/2M phases. Our findings indicate that optimizing hormone and amino acid levels has the potential to enhance milk production, both in cell culture settings by promoting increased cell numbers, and in dairy cows by regulating feed intake.
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Affiliation(s)
- Hyuk Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
| | - Hyun Su Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
| | - Do Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
| | - Jong Hyeon Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
| | - Seo Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
| | - Dong Hyun Keum
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
| | - Seong Joon Hong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029,
Korea
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Avila-Nava A, Medina-Vera I, Toledo-Alvarado H, Corona L, Márquez-Mota CC. Supplementation with antioxidants and phenolic compounds in ruminant feeding and its effect on dairy products: a systematic review. J DAIRY RES 2023; 90:216-226. [PMID: 37655445 DOI: 10.1017/s0022029923000511] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Milk and dairy products have great importance in human nutrition related to the presence of different nutrients, including protein, fatty acid profile and bioactive compounds. Dietary supplementation with foods containing these types of compounds may influence the chemical composition of milk and dairy products and hence, potentially, the consumer. Our objective was to summarize the evidence of the effect of supplementation with antioxidants and phenolic compounds in the diets of dairy animals and their effects on milk and dairy products. We conducted a systematic search in the MEDLINE/PubMed database for studies published up until July 2022 that reported on supplementation with antioxidants and phenolic compounds in diets that included plants, herbs, seeds, grains and isolated bioactive compounds of dairy animals such as cows, sheep and goats and their effects on milk and dairy products. Of the 94 studies identified in the search, only 15 met the inclusion criteria and were analyzed. The review revealed that supplementation with false flax cake, sweet grass, Acacia farnesiana, mushroom myceliated grains and sweet grass promoted an effect on the milk lipid profile, whereas supplementation with dried grape pomace and tannin extract promoted an effect on the milk and cheese lipid profiles. In six studies, the addition of Acacia farnesiana, hesperidin or naringin, durum wheat bran, mushroom myceliated grains, dried grape pomace and olive leaves increased the antioxidant activity of milk. In conclusion, supplementation with bioactive compounds had a positive impact which ranged from an increase in antioxidant capacity to a decrease in oxidative biomarkers such as malondialdehyde.
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Affiliation(s)
- Azalia Avila-Nava
- Hospital Regional de Alta Especialidad de la Península de Yucatán (HRAEPY), Mérida, México
| | - Isabel Medina-Vera
- Departamento de Metodología de la Investigación, Instituto Nacional de Pediatría (INP), Ciudad de México, México
| | - Hugo Toledo-Alvarado
- Departamento de Genética y Bioestadística, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Ciudad de México, México
| | - Luis Corona
- Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Ciudad de México, México
| | - Claudia C Márquez-Mota
- Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia (FMVZ), Universidad Nacional Autónoma de México, Ciudad de México, México
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Czyżak-Runowska G, Wójtowski JA, Gogół D, Wojtczak J, Skrzypczak E, Stanisławski D. Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm. Animals (Basel) 2020; 10:ani10101794. [PMID: 33023201 PMCID: PMC7600835 DOI: 10.3390/ani10101794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/28/2020] [Accepted: 09/30/2020] [Indexed: 11/22/2022] Open
Abstract
Simple Summary Milk from traditional family farms is a valuable raw material for cheese making. The aim of the study was to compare the textural and physicochemical characteristics, as well as the organoleptic properties, of soft rennet cheese from the milk of Polish Holstein–Friesian cows. The tests were carried out on 24 cheeses made from the bulk milk in the two production seasons: summer (July–September) and winter (January–March). The results indicate that both the season and the fat content of the milk affected the physicochemical (acidity, color) and rheological parameters (firmness and stickiness) of the cheese. What is more, the fat content of the milk had a more significant effect on the organoleptic parameters of the cheese than the season. In addition, low-fat cheeses received satisfactory organoleptic assessments, which indicates that they can serve as substitutes for full-fat cheeses for people looking for low-fat products. Abstract The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm. We analyzed milk from twenty Polish Holstein–Friesian cows for basic composition, number of somatic cells, acidity, and color in terms of the Comission Internationale de l’Eclairage (CIE) lightness*redness*yellowness (L*a*b*) system, and 24 cheeses in terms of texture, acidity, color in terms of the CIE L*a*b* system, and organoleptic parameters in summer and winter. We determined the effects of the season and the fat content of milk on the pH, titratable acidity, color, firmness, and stickiness of the cheese. Cheeses from summer milk showed greater acidification than those from winter milk (p ≤ 0.05). Skimmed milk cheeses from both seasons showed increased firmness and stickiness, and worse organoleptic characteristics, particularly in taste and consistency, than whole milk cheeses (p ≤ 0.05). The highest level of yellow (b*) was found in whole milk summer cheeses; those produced in winter were 16% less yellow. Milk from traditional family farms is a valuable raw ingredient for the production of soft, unripe rennet cheese. However, the variability of organoleptic characteristics related to the season should be taken into account in cheese production. Skimmed cheese can serve as an alternative to full-fat cheese, especially for people looking for low-fat products, regardless of the time of year.
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Affiliation(s)
- Grażyna Czyżak-Runowska
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Jacek Antoni Wójtowski
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
- Correspondence:
| | - Danuta Gogół
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Janusz Wojtczak
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Ewa Skrzypczak
- Department of Animal Breeding and Product Quality Assesment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Science, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland; (G.C.-R.); (D.G.); (J.W.); (E.S.)
| | - Daniel Stanisławski
- Computer Lab, Poznań University of Life Sciences, Wołynska 33, 60-637 Poznan, Poland;
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Mohan MS, O'Callaghan TF, Kelly P, Hogan SA. Milk fat: opportunities, challenges and innovation. Crit Rev Food Sci Nutr 2020; 61:2411-2443. [PMID: 32649226 DOI: 10.1080/10408398.2020.1778631] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Milk fat is a high-value milk component that is processed mainly as butter, cheese, cream and whole milk powder. It is projected that approximately 35 million tonnes of milk fat will be produced globally by 2025. This surplus, enhances the need for diversification of milk fat products and the milk pool in general. Infant milk formula producers, for instance, have incorporated enzyme modified ("humanised") milk fat and fat globule phospholipids to better mimic human milk fat structures. Minor components like mono- and di-glycerides from milk fat are increasingly utilized as emulsifiers, replacing palm esters in premium-priced food products. This review examines the chemistry of milk fat and the technologies employed for its modification, fractionation and enrichment. Emerging processing technologies such as ultrasound, high pressure processing, supercritical fluid extraction and fractionation, can be employed to improve the nutritional and functional attributes of milk fat. The potential of recent developments in biological intervention, through dietary manipulation of milk fatty acid profiles in cattle also offers significant promise. Finally, this review provides evidence to help redress the imbalance in reported associations between milk fat consumption and human health, and elucidates the health benefits associated with consumption of milk fat and dairy products.
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Affiliation(s)
- Maneesha S Mohan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Tom F O'Callaghan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Phil Kelly
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Sean A Hogan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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Gulati A, Galvin N, Kennedy E, Lewis E, McManus JJ, Fenelon MA, Guinee TP. Effect of reducing daily herbage allowance during early lactation on composition and processing characteristics of milk from spring-calved herds. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Barragán-Hernández WA, Mahecha-Ledesma L, Angulo-Arizala J, Olivera-Angel M. Caracterización y clasificación de la calidad composicional de la leche de búfalo (Bubalus bubalis) y de vaca (Bos spp.) en Colombia. REVISTA DE LA FACULTAD DE MEDICINA VETERINARIA Y DE ZOOTECNIA 2019. [DOI: 10.15446/rfmvz.v66n1.79401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
El objetivo de este estudio fue caracterizar y clasificar la calidad composicional de la leche de búfala (Bubalus bubalis) y de vaca (Bos spp.) en Colombia con base en los contenidos de grasa, proteína y sólidos totales. Mediante un procedimiento jerárquico los datos de leche de búfalos de agua (n = 7,726) y vacas (n = 49,330) se filtraron y se sometieron a análisis de conglomerados para generar tres grupos: Normal (N), Alta calidad (HQ) y Calidad deficiente (PQ). La base de datos categorizada se separó aleatoriamente en dos conjuntos (entrenamiento y validación) y se aplicó un análisis discriminante. En total, 37,3% de las muestras de leche de búfalo de agua se clasificaron como N (6,80% de grasa, 4,34% de proteína y 16,80% de TS); 13% como HQ (9,41% de grasa, 4,93% de proteína y 19,50% de TS) y 43,7 % como PQ (3,95% de grasa, 3,92% de proteína y 13,7% de TS). En contraste, el 41,8% de las muestras de leche de vaca se clasificaron como N (3,64% grasa, 3,37% proteína, 12,42% TS); 16,9% como HQ (5,46% de grasa, 4,01% de proteína y 14,82% de TS) y 41,2% como PQ (2,71% grasa, 3,08% proteína y 10,6% TS). Los modelos discriminantes para el búfalo de agua y la leche de vaca fueron capaces de clasificar la leche en los grupos N y PQ con una precisión >90% y en el grupo HQ con >85% de precisión.
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