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Twomey L, Furey A, O'Brien B, Beresford TP, Reid P, Danaher M, Moloney M, Madende M, Gleeson D. Chlorate Levels in Dairy Products Produced and Consumed in Ireland. Foods 2023; 12:2566. [PMID: 37444302 DOI: 10.3390/foods12132566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/22/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
In recent years, chlorate has become a residue of concern internationally, due to the risk that it poses to thyroid gland function. However, little is known about its occurrence in dairy products of Irish origin. To address this, a study was conducted in which samples of milk (n = 317), cream (n = 199), butter (n = 178), cheese (n = 144) and yoghurt (n = 440) were collected from grocery stores in the Republic of Ireland. Sampling was conducted across spring, summer, autumn and winter of 2021. Samples from multiple manufacturers of each respective dairy product were procured and analysed for chlorate using UPLC-MS/MS. Chlorate was detected in milk, cream, natural, blueberry, strawberry and raspberry yoghurts. Mean chlorate levels detected in these products were 0.0088, 0.0057, 0.055, 0.067, 0.077 and 0.095 mg kg-1, respectively. Chlorate was undetected in butter and cheese (<0.01 mg kg-1). All products sampled, except yoghurt, were found to be compliant with the EU limit for chlorate in milk (0.10 mg kg-1). Some manufacturers produced product with greater incidence and levels of chlorate. Chlorate levels from samples tested at different times of the year did not differ significantly, with the exception of strawberry and raspberry yoghurts which had higher chlorate levels in the winter period.
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Affiliation(s)
- Lorna Twomey
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
- Department of Physical Sciences, Munster Technological University, Bishopstown, T12 P928 Cork, Ireland
| | - Ambrose Furey
- Department of Physical Sciences, Munster Technological University, Bishopstown, T12 P928 Cork, Ireland
| | - Bernadette O'Brien
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Tom P Beresford
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Paula Reid
- Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Martin Danaher
- Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Mary Moloney
- Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Moses Madende
- Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - David Gleeson
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
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Osthoff G, Hugo A, Madende M, Schmidt L, Kobeni S, Deacon F. Milk Composition of Free-Ranging Impala ( Aepyceros melampus) and Tsessebe ( Damaliscus lunatus lunatus), and Comparison with Other African Bovidae. Animals (Basel) 2021; 11:516. [PMID: 33671145 PMCID: PMC7922303 DOI: 10.3390/ani11020516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/03/2021] [Accepted: 02/03/2021] [Indexed: 11/24/2022] Open
Abstract
The major nutrient and fatty acid composition of the milk of impala and tsessebe is reported and compared with other Bovidae and species. The proximate composition of impala milk was 5.56 ± 1.96% fat, 6.60 ± 0.51% protein, and 4.36 ± 0.94% lactose, and that of tsessebe milk was 8.44 ± 3.19%, 5.15 ± 0.49%, and 6.10 ± 3.85%, respectively. The high protein content of impala milk accounted for 42% of gross energy, which is typical for African Bovids that use a "hider" postnatal care system, compared to the 25% of the tsessebe, a "follower". Electrophoresis showed that the molecular size and surface charge of the tsessebe caseins resembled that of other Alcelaphinae members, while that of the impala resembled that of Hippotraginae. The milk composition of these two species was compared by statistical methods with 13 other species representing eight suborders, families, or subfamilies of African Artiodactyla. This showed that the tsessebe milk resembled that of four other species of the Alcelaphinae sub-family and that the milk of this sub-family differs from other Artiodactyla by its specific margins of nutrient contents and milk fat with a high content of medium-length fatty acids (C8-C12) above 17% of the total fatty acids.
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Affiliation(s)
- Gernot Osthoff
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein 9300, South Africa; (A.H.); (M.M.); (L.S.); (S.K.)
| | - Arnold Hugo
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein 9300, South Africa; (A.H.); (M.M.); (L.S.); (S.K.)
| | - Moses Madende
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein 9300, South Africa; (A.H.); (M.M.); (L.S.); (S.K.)
| | - Lauren Schmidt
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein 9300, South Africa; (A.H.); (M.M.); (L.S.); (S.K.)
| | - Sibusiso Kobeni
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein 9300, South Africa; (A.H.); (M.M.); (L.S.); (S.K.)
| | - Francois Deacon
- Department of Animal, Wildlife and Grassland Sciences, University of the Free State, Bloemfontein 9300, South Africa;
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Osthoff G, Madende M, Hugo A, Butler HJB. Milk evolution with emphasis on the Atlantogenata. African Zoology 2020. [DOI: 10.1080/15627020.2020.1798281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Gernot Osthoff
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Moses Madende
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Arnold Hugo
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Hendrik JB Butler
- Department of Zoology and Entomology, University of the Free State, Bloemfontein, South Africa
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Kobeni S, Osthoff G, Madende M, Hugo A, Marabini L. The Dynamic Changes of African Elephant Milk Composition over Lactation. Animals (Basel) 2020; 10:ani10060948. [PMID: 32486163 PMCID: PMC7341503 DOI: 10.3390/ani10060948] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Accepted: 05/12/2020] [Indexed: 11/17/2022] Open
Abstract
Simple Summary The composition of elephant milk differs from all other mammals, as well as between Asian and African elephants. The changes of this milk composition during lactation is also unique. Apart from the major sugar being lactose, sugars also occur as longer chains. With progressed lactation, the content of the lactose decreases, and oligosaccharides become the major sugar component. The content of protein, minerals, and fat also increase during lactation, resulting in an increase in total energy. The fatty acid composition changes during lactation to a high content of saturated acids. Vitamin E occurs at low levels in this milk, and vitamins A, D3, and K occur in trace amounts. The combined data of 14 African elephants over 25 months of lactation are presented. The reported changes may contribute to improving the management strategies of captive African elephants to optimize the nutrition, health, and survival of elephant calves. Abstract The combined data of milk composition of 14 African elephants over 25 months of lactation are presented. The milk density was constant during lactation. The total protein content increased with progressing lactation, with caseins as the predominant protein fraction. The total carbohydrates steadily decreased, with the oligosaccharides becoming the major fraction. Lactose and isoglobotriose reached equal levels at mid lactation. The milk fat content increased during lactation, as did the caprylic and capric acids, while the 12 carbon and longer fatty acids decreased. The fatty acid composition of the milk phospholipids fluctuated, and their total saturated fatty acid composition was low compared to the triacylglycerides. The milk ash and content of the major minerals, Na, K, Mg, P, and Ca, increased. Vitamin content was low, Vitamin E occurred in quantifiable amounts, with traces of vitamins A, D3, and K. The energy levels of African elephant milk did not change much in the first ten months of lactation, but they increased thereafter due to the increase in protein and fat content. The overall changes in milk composition appeared to be in two stages: (a) strong changes up to approximately 12 months of lactation and (b) little or no changes thereafter.
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Affiliation(s)
- Sibusiso Kobeni
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein 9300, South Africa; (S.K.); (M.M.); (A.H.)
| | - Gernot Osthoff
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein 9300, South Africa; (S.K.); (M.M.); (A.H.)
- Correspondence: ; Fax: +27-5140-12216
| | - Moses Madende
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein 9300, South Africa; (S.K.); (M.M.); (A.H.)
| | - Arnold Hugo
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein 9300, South Africa; (S.K.); (M.M.); (A.H.)
| | - Lisa Marabini
- AWARE Trust, 16 Southam Road, Greystone Park, Harare, Zimbabwe;
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Madende M, Hayes M. Fish By-Product Use as Biostimulants: An Overview of the Current State of the Art, Including Relevant Legislation and Regulations within the EU and USA. Molecules 2020; 25:molecules25051122. [PMID: 32138206 PMCID: PMC7179184 DOI: 10.3390/molecules25051122] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/24/2020] [Accepted: 02/27/2020] [Indexed: 12/26/2022] Open
Abstract
Crop production systems have adopted cost-effective, sustainable and environmentally friendly agricultural practices to improve crop yields and the quality of food derived from plants. Approaches such as genetic selection and the creation of varieties displaying favorable traits such as disease and drought resistance have been used in the past and continue to be used. However, the use of biostimulants to promote plant growth has increasingly gained attention, and the market size for biostimulants is estimated to reach USD 4.14 billion by 2025. Plant biostimulants are products obtained from different inorganic or organic substances and microorganisms that can improve plant growth and productivity and abate the negative effects of abiotic stresses. They include materials such as protein hydrolysates, amino acids, humic substances, seaweed extracts and food or industrial waste-derived compounds. Fish processing waste products have potential applications as plant biostimulants. This review gives an overview of plant biostimulants with a focus on fish protein hydrolysates and legislation governing the use of plant biostimulants in agriculture.
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Madende M, Kemp G, Stoychev S, Osthoff G. Characterisation of African elephant beta casein and its relevance to the chemistry of caseins and casein micelles. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Osthoff G, Hugo A, Madende M, Deacon F, Nel P. Milk composition of free-ranging red hartebeest, giraffe, Southern reedbuck and warthog and a phylogenetic comparison of the milk of African Artiodactyla. Comp Biochem Physiol A Mol Integr Physiol 2017; 204:93-103. [DOI: 10.1016/j.cbpa.2016.11.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Revised: 11/15/2016] [Accepted: 11/17/2016] [Indexed: 11/26/2022]
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Madende M, Osthoff G, Patterton HG, Patterton HE, Martin P, Opperman DJ. Characterization of casein and alpha lactalbumin of African elephant (Loxodonta africana) milk. J Dairy Sci 2015; 98:8308-18. [PMID: 26454297 DOI: 10.3168/jds.2014-9195] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Accepted: 08/14/2015] [Indexed: 11/19/2022]
Abstract
The current research reports partial characterization of the caseins and α-lactalbumin (α-LA) of the African elephant with proposed unique structure-function properties. Extensive research has been carried out to understand the structure of the casein micelles. Crystallographic structure elucidation of caseins and casein micelles is not possible. Consequently, several models have been developed in an effort to describe the casein micelle, specifically of cow milk. Here we report the characterization of African elephant milk caseins. The κ-caseins and β-caseins were investigated, and their relative ratio was found to be approximately 1:8.5, whereas α-caseins were not detected. The gene sequence of β-casein in the NCBI database was revisited, and a different sequence in the N-terminal region is proposed. Amino acid sequence alignment and hydropathy plots showed that the κ-casein of African elephant milk is similar to that of other mammals, whereas the β-casein is similar to the human protein, and displayed a section of unique AA composition and additional hydrophilic regions compared with bovine caseins. Elephant milk is destabilized by 62% alcohol, and it is speculated that the β-casein characteristics may allow maintenance of the colloidal nature of the casein micelle, a role that was previously only associated with κ-casein. The oligosaccharide content of milk was reported to be low in dairy animals but high in some other species such as humans and elephants. In the milk of the African elephant, lactose and oligosaccharides both occur at high levels. These levels are typically related to the content of α-LA in the mammary gland and thus point to a specialized carbohydrate synthesis, where the whey protein α-LA plays a role. We report the characterization of African elephant α-LA. Homology modeling of the α-LA showed that it is structurally similar to crystal structures of other mammalian species, which in turn may be an indication that its functional properties, such as lactose synthesis, should not be impaired.
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Affiliation(s)
- M Madende
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, PO Box 339, Bloemfontein 9300, Republic of South Africa
| | - G Osthoff
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, PO Box 339, Bloemfontein 9300, Republic of South Africa.
| | - H-G Patterton
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, PO Box 339, Bloemfontein 9300, Republic of South Africa
| | - H E Patterton
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, PO Box 339, Bloemfontein 9300, Republic of South Africa
| | - P Martin
- UMR1313 Génétique Animale et Biologie Integrative, Institut National de la Recherche Agronomique, Domaine de Vilvert - Bâtiment 221, 78350 Jouy-en-Josas, France
| | - D J Opperman
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, PO Box 339, Bloemfontein 9300, Republic of South Africa
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