1
|
Vigolo V, Visentin E, Ballancin E, Lopez-Villalobos N, Penasa M, De Marchi M. β-Casein A1 and A2: Effects of polymorphism on the cheese-making process. J Dairy Sci 2023; 106:5276-5287. [PMID: 37291039 DOI: 10.3168/jds.2022-23072] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 02/13/2023] [Indexed: 06/10/2023]
Abstract
Of late, "A2 milk" has gained prominence in the dairy sector due to its potential implications in human health. Consequently, the frequency of A2 homozygous animals has considerably increased in many countries. To elucidate the potential implications that beta casein (β-CN) A1 and A2 may have on cheese-making traits, it is fundamental to investigate the relationships between the genetic polymorphisms and cheese-making traits at the dairy plant level. Thus, the aim of the present study was to evaluate the relevance of the β-CN A1/A2 polymorphism on detailed protein profile and cheese-making process in bulk milk. Based on the β-CN genotype of individual cows, 5 milk pools diverging for presence of the 2 β-CN variants were obtained: (1) 100% A1; (2) 75% A1 and 25% A2; (3) 50% A1 and 50% A2; (4) 25% A1 and 75% A2; and (5) 100% A2. For each cheese-making day (n = 6), 25 L of milk (divided into 5 pools, 5 L each) were processed, for a total of 30 cheese-making processes. Cheese yield, curd nutrient recovery, whey composition, and cheese composition were assessed. For every cheese-making process, detailed milk protein fractions were determined through reversed-phase HPLC. Data were analyzed by fitting a mixed model, which included the fixed effects of the 5 different pools, the protein and fat content as a covariate, and the random effect of the cheese-making sessions. Results showed that the percentage of κ-CN significantly decreased up to 2% when the proportion of β-CN A2 in the pool was ≥25%. An increase in the relative content of β-CN A2 (≥50% of total milk processed) was also associated with a significantly lower cheese yield both 1 and 48 h after cheese production, whereas no effects were observed after 7 d of ripening. Concordantly, recovery of nutrients reflected a more efficient process when the inclusion of β-CN A2 was ≤75%. Finally, no differences in the final cheese composition obtained by the different β-CN pools were observed.
Collapse
Affiliation(s)
- Vania Vigolo
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - Elena Visentin
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Eva Ballancin
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Nicolas Lopez-Villalobos
- School of Agriculture and Environment, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Mauro Penasa
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| |
Collapse
|
2
|
Khushboo, Karnwal A, Malik T. Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods. Front Microbiol 2023; 14:1170725. [PMID: 37213505 PMCID: PMC10196247 DOI: 10.3389/fmicb.2023.1170725] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 02/21/2023] [Accepted: 04/17/2023] [Indexed: 11/26/2023] Open
Abstract
INTRODUCTION Dietary sources have an abundance of bacteria, mainly lactic acid bacteria (LABs), which have long been regarded as probiotics in humans and animals. Lactic acid bacteria (LAB) have been used as probiotic agents due to their ability to produce a variety of beneficial compounds for cultivars and their status as safe microorganisms. METHODS In this current study, the lactic acid bacteria (LAB) were isolated from several dietary sources such as curd, pickle, milk, and wheat dough. The principal focus of this study was to determine the survivability of these microorganisms in the gastrointestinal tract and to use promising strains to create probiotic drinks with numerous health benefits. The isolates were identified using a combination of morphological, biochemical, molecular and sugar fermentation patterns, like phenotypic characteristics, sugar fermentation, MR-VP reaction, catalase test, urease test, oxidase test, H2S production, NH3 production synthesis from arginine, citrate utilization, indole test, and 16s rRNA sequencing. RESULTS Two (CM1 and OS1) of the 60 isolates obtained showed the best probiotic results and were identified as Lactobacillus acidophilus CM1 and Lactobacillus delbrueckii OS1. These organism sequences were submitted to Gen bank with accession numbers OP811266.1 and OP824643.1, respectively. The acid tolerance test results indicated that most strains could survive significantly in an acidic environment with pH levels of 2 and 3. Similarly, the salt tolerance test results showed that both Lactobacillus acidophilus CM1 and Lactobacillus delbrueckii OS1 could survive at 4 and 6% NaCl levels significantly. The isolates also showed their ability to ferment sugars such as lactose xylose, glucose, sucrose, and fructose. DISCUSSION In conclusion, the study showed that the bacteria isolated from different food sources were indeed probiotic lactic acid bacteria and had probiotic properties. These isolates hold potential for future research in the formulation of millet-based probiotic beverages. However, further studies are required to confirm their effectiveness and safety in improving human health. This research provides a foundation for developing functional foods and drinks that can positively affect human health by incorporating probiotic microorganism.
Collapse
Affiliation(s)
- Khushboo
- Department of Microbiology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India
| | - Arun Karnwal
- Department of Microbiology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India
| | - Tabarak Malik
- Department of Biomedical Sciences, Jimma University, Jimma, Ethiopia
| |
Collapse
|
3
|
Sakata Y, Yago T, Mori S, Seto N, Matsunaga Y, Nakamura H, Tominaga T, Miyaji K, Takeda Y. Time Courses of Gastric Volume and Content after Different Types of Casein Ingestion in Healthy Men: A Randomized Crossover Study. J Nutr 2022; 152:2367-2375. [PMID: 36774103 DOI: 10.1093/jn/nxac158] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 06/03/2022] [Accepted: 07/11/2022] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Few studies have evaluated differences in the curd-forming ability of casein on gastric volume and content directly after ingestion in humans. OBJECTIVES This study evaluated the time course of gastric volume and curd conditions in the stomach after protein ingestion. METHODS This was an open-labeled, randomized crossover trial. Ten healthy men [age: 33.4 ± 7.3 y; BMI (kg/m2): 21.9 ± 0.9] received 350 g of 3 isonitrogenous and isocaloric protein drinks containing 30 g micellar casein (MCN), sodium caseinate (SCN), or whey protein concentrate (WPC). The gastric antrum cross-sectional area (CSA) and curd in the stomach were measured using ultrasonography within 5 h after ingestion. The differences between test foods were tested using the MIXED model and post hoc tests using Fisher's protected least significant difference. RESULTS The incremental AUC of the gastric antrum CSA after MCN ingestion was 1.3-fold and 1.5-fold higher than that after the ingestion of SCN and WPC, respectively (both P < 0.05), but not different between SCN and WPC. The number of participants with curds ≥20 mm with a high echogenicity clot observed in the stomach within 5 h after MCN ingestion was significantly greater than that after the ingestion of other proteins (n = 9 for MCN, n = 2 for SCN, and n = 0 for WPC; bothP < 0.01). The regression line slopes on total plasma amino acid concentration and gastric antrum CSA were significantly different between the participants with and without curds. CONCLUSIONS In contrast to SCN and WPC, MCN ingestion resulted in slow kinetics of gastric antrum CSA. Differences in curd formation of casein in the stomach affect gastric emptying and plasma amino acid absorption kinetics after ingestion in healthy men. This trial was registered at University Hospital Medical Information Network Clinical Trials Registry as UMIN000038388 (https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000043746).
Collapse
Affiliation(s)
| | - Takumi Yago
- R&D Division, Morinaga Milk Industry, Kanagawa, Japan
| | - Sadahiro Mori
- Department of Physiological Laboratory, Japanese Red Cross Sagamihara Hospital, Kanagawa, Japan
| | - Namiko Seto
- R&D Division, Morinaga Milk Industry, Kanagawa, Japan
| | - Yutaka Matsunaga
- Department of Sports Sciences, The University of Tokyo, Tokyo, Japan
| | | | | | | | | |
Collapse
|
4
|
Roy D, Ye A, Moughan PJ, Singh H. Composition, Structure, and Digestive Dynamics of Milk From Different Species-A Review. Front Nutr 2020; 7:577759. [PMID: 33123547 PMCID: PMC7573072 DOI: 10.3389/fnut.2020.577759] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [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: 06/29/2020] [Accepted: 09/02/2020] [Indexed: 11/29/2022] Open
Abstract
Background: The traditional dairy-cattle-based industry is becoming increasingly diversified with milk and milk products from non-cattle dairy species. The interest in non-cattle milks has increased because there have been several anecdotal reports about the nutritional benefits of these milks and reports both of individuals tolerating and digesting some non-cattle milks better than cattle milk and of certain characteristics that non-cattle milks are thought to share in common with human milk. Thus, non-cattle milks are considered to have potential applications in infant, children, and elderly nutrition for the development of specialized products with better nutritional profiles. However, there is very little scientific information and understanding about the digestion behavior of non-cattle milks. Scope and Approach: The general properties of some non-cattle milks, in comparison with human and cattle milks, particularly focusing on their protein profile, fat composition, hypoallergenic potential, and digestibility, are reviewed. The coagulation behaviors of different milks in the stomach and their impact on the rates of protein and fat digestion are reviewed in detail. Key findings and Conclusions: Milk from different species vary in composition, structure, and physicochemical properties. This may be a key factor in their different digestion behaviors. The curds formed in the stomach during the gastric digestion of some non-cattle milks are considered to be relatively softer than those formed from cattle milk, which is thought to contribute to the degree to which non-cattle milks can be easily digested or tolerated. The rates of protein and fat delivery to the small intestine are likely to be a function of the macro- and micro-structure of the curd formed in the stomach, which in turn is affected by factors such as casein composition, fat globule and casein micelle size distribution, and protein-to-fat ratio. However, as no information on the coagulation behavior of non-cattle milks in the human stomach is available, in-depth scientific studies are needed in order to understand the impact of compositional and structural differences on the digestive dynamics of milk from different species.
Collapse
Affiliation(s)
| | | | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| |
Collapse
|
5
|
Alinovi M, Mucchetti G, Wiking L, Corredig M. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese. Crit Rev Food Sci Nutr 2020; 61:3340-3360. [PMID: 32715725 DOI: 10.1080/10408398.2020.1798348] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
When thinking of the freezing process in dairy, products consumed in frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other dairy products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to production seasonality, or to extend the market reach for high-value products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the frozen dairy product.
Collapse
Affiliation(s)
| | | | - Lars Wiking
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
| | - Milena Corredig
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
| |
Collapse
|
6
|
Kobus-Cisowska J, Szymanowska-Powałowska D, Szymandera-Buszka K, Rezler R, Jarzębski M, Szczepaniak O, Marciniak G, Jędrusek-Golińska A, Kobus-Moryson M. Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread. J Dairy Sci 2020; 103:6918-6929. [PMID: 32505401 DOI: 10.3168/jds.2019-18027] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [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: 12/09/2019] [Accepted: 03/28/2020] [Indexed: 11/19/2022]
Abstract
Hen eggshells are a rich and natural source of calcium and can serve as a biofunctional food ingredient. Enriching the traditional Polish bread spread (sersmażony) with micronized eggshell is an attractive proposition for consumers who require easily available calcium. The present study aimed to evaluate the use of micronized eggshells as a source of bioavailable calcium in bread spread. The study evaluated the effect of selected biocomponents on calcium bioavailability by using an in vitro digestion model. The enrichment of bread spread with eggshell, lysine, vitamin D3, and vitamin K enhanced all examined physicochemical variables except water activity. Enrichment with eggshells increased calcium levels >2.5-fold compared with the control sample. As an ingredient of bread spread, lysine is an important rheological factor. The bioavailability of calcium was higher in samples with lysine and vitamin K compared with samples that contained eggshell alone.
Collapse
Affiliation(s)
- Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
| | | | - Krystyna Szymandera-Buszka
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
| | - Ryszard Rezler
- Department of Physics and Biophysics, Poznan University of Life Sciences, 60-637 Poznań, Poland
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Poznan University of Life Sciences, 60-637 Poznań, Poland
| | - Oskar Szczepaniak
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland.
| | - Grzegorz Marciniak
- Department of Macroeconomics and Agricultural Economics, Poznan University of Economics and Business, 61-875 Poznań, Poland
| | - Anna Jędrusek-Golińska
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
| | - Małgorzata Kobus-Moryson
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland
| |
Collapse
|
7
|
He Y, Bonnema G, Xiao H, Zhao Y. Editorial: Organ Modification for Edible Parts of Horticultural Crops. Front Plant Sci 2019; 10:961. [PMID: 31396254 PMCID: PMC6664054 DOI: 10.3389/fpls.2019.00961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Accepted: 07/09/2019] [Indexed: 06/10/2023]
Affiliation(s)
- Yuke He
- National Key Laboratory of Plant Molecular Genetics, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, China
| | - Guusje Bonnema
- Plant Breeding, Wageningen University and Research, Wageningen, Netherlands
| | - Han Xiao
- National Key Laboratory of Plant Molecular Genetics, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, China
| | - Yunde Zhao
- Section of Cell and Developmental Biology, University of California, San Diego, San Diego, CA, United States
| |
Collapse
|
8
|
Manna S, Ghosh AK, Mandal SM. Curd-Peptide Based Novel Hydrogel Inhibits Biofilm Formation, Quorum Sensing, Swimming Mortility of Multi-Antibiotic Resistant Clinical Isolates and Accelerates Wound Healing Activity. Front Microbiol 2019; 10:951. [PMID: 31139155 PMCID: PMC6527846 DOI: 10.3389/fmicb.2019.00951] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [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: 01/20/2019] [Accepted: 04/15/2019] [Indexed: 01/12/2023] Open
Abstract
The search for a bioactive natural antibacterial agent with wound healing properties is a common practice for the development of new-generation molecules. Antimicrobial peptides are a good alternative to antibiotics and easy-to-form hydrogels under self-assembled conditions without pH adjustment. With this in mind, the peptide pool was extracted from a formulated curd composed of a blend of probiotic bacteria such as Streptococcus thermophilus, Lactobacillus casei, and Bifidobacterium bifidum at an optimized ratio of 7:1:2. The water content of curd was collected by the drainage column, centrifuged, filtered through a 0.45-μM filter, and used for hydrogel preparation. Matrix-assisted laser desorption/ionization time of flight (MALDI-TOF) mass spectrometry (MS) analysis confirmed the presence of peptide pool in the extracted water. The prepared hydrogel was freeze dried, and its effect on biofilm formation, swarming mortality, antimicrobials, wound healing, and biocompatibility was subsequently verified. Transmission electron microscope (TEM) and scanning electron microscope (SEM) images revealed the fibrous network of peptides after self-assembly with non-polar n-hexane solvent and a porous structure after drying, respectively. The observed biocompatibility, antimicrobial activity, and strong wound healing activity of the developed curd-based hydrogel have opened a new platform for antibacterial ointment formulation.
Collapse
Affiliation(s)
- Sounik Manna
- Central Research Facility, Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Ananta K Ghosh
- Central Research Facility, Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Santi M Mandal
- Central Research Facility, Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur, India
| |
Collapse
|
9
|
Ali K, Mehmood MH, Iqbal MA, Masud T, Qazalbash M, Saleem S, Ahmed S, Tariq MR, Safdar W, Nasir MA, Saeed MT, Muhammad A, Sheas MN. Isolation and characterization of exopolysaccharide-producing strains of Lactobacillus bulgaricus from curd. Food Sci Nutr 2019; 7:1207-1213. [PMID: 31024693 PMCID: PMC6475760 DOI: 10.1002/fsn3.905] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 11/13/2018] [Accepted: 11/14/2018] [Indexed: 11/27/2022] Open
Abstract
Curd is the most widespread traditional fermented milk product used by a large population and is a good source of vitamin B, protein, and calcium. In this study, the isolation of exopolysaccharide (EPS)-producing strains of Lactobacillus delbrueckii subsp. bulgaricus from curd samples was carried out. Identification of EPS-producing strains was done by Gram staining, catalase activity, sugar fermentation test, API 50 CHL, and PCR analysis. These EPS-producing strains were subjected for the estimation of technological properties such as titratable acidity, curdling time, acidification rate, and texture. The strains best in their technological properties were selected for the production of yogurt in combination with EPS- or non-EPS-producing strains of Streptococcus thermophilus. The EPS concentration range was from 41 to 268 mg/L in the yogurt. The highest value of EPS concentration was detected in S. thermophilus and non-EPS-producing Lb. bulgaricus after 14 days of storage.
Collapse
Affiliation(s)
- Khubaib Ali
- Department of Diet & Nutritional SciencesUniversity of LahoreIslamabadPakistan
| | | | | | - Tariq Masud
- PMAS Arid Agriculture UniversityRawalpindiPakistan
| | | | - Shahzad Saleem
- Department of BiosciencesCOMSATS University IslamabadSahiwalPakistan
| | - Sheraz Ahmed
- Department of Food and NutritionCholistan University of Veterinary and Animal SciencesBahawalpurPakistan
| | | | - Waseem Safdar
- Department of Diet & Nutritional SciencesUniversity of LahoreIslamabadPakistan
| | | | | | - Abid Muhammad
- Department of Diet & Nutritional SciencesUniversity of LahoreIslamabadPakistan
| | | |
Collapse
|
10
|
Zobkova ZS, Fedulova LV, Fursova TP, Zenina DV, Kotenkova EA. [Milk raw materials from retrovirus infected cows: questions of safety and quality of produced products]. Vopr Pitan 2018; 87:44-52. [PMID: 30592868 DOI: 10.24411/0042-8833-2018-10018] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Accepted: 02/26/2018] [Indexed: 11/20/2022]
Abstract
The comparative evaluation of protein biological value of curd manufactured by the traditional technology and using microbial transglutaminase has been carried out. The biological experiment was conducted at Wistar laboratory rats fed by the analyzed curd samples as the protein (in the amount of 10% of the total calorie content of the diet) composed of semisynthetic diet. Within 22 days the individual rates of feed eating and the rat's body weight gain have been analyzed. During the exchanged period (from 23 to 24 days) besides the listed readings the amount of nitrogen egested with faeces and urine has been considered. The protein biological value of curd produced with transglutaminase and according to the traditional technology was evaluated by determination of protein efficiency coefficient, true nitrogen absorbency, nitrogenous balance. Besides, at the end of the exchanged period the blood immune component and protein catabolism by means of biochemical blood serum analysis has been evaluated. The results of in vitro analyses make it possible to state the assumption regarding the curd biological value improvement and digestibility of curd protein by means of milk proteins fermentative modification. The revealed reliable increase of the total protein concentration (by 4%), urea nitrogen (over 20%) and creatinine level correlated with high protein amount in the tested product consumed by rats within the exchanged period. The detected reduction of leucocytes and lymphocytes amount in blood of rats consuming the tested curd samples testified the reasonability of the additional investigation of immune reactions. The calculation of the indicators characterizing the biological value of curd protein based on its amino acid composition showed the increase of amino acid imbalance in curd produced with transglutaminase mainly due to lysine excess and the corresponding reduction of assimilability by 1.7%.
Collapse
Affiliation(s)
- Z S Zobkova
- All-Russian Scientific Research Institute of Dairy Industry, Moscow
| | - L V Fedulova
- Gorbatov Federal Scientific Center of Food Systems, Moscow
| | - T P Fursova
- All-Russian Scientific Research Institute of Dairy Industry, Moscow
| | - D V Zenina
- All-Russian Scientific Research Institute of Dairy Industry, Moscow
| | - E A Kotenkova
- Gorbatov Federal Scientific Center of Food Systems, Moscow
| |
Collapse
|
11
|
Lupton SJ, Shappell NW, Shelver WL, Hakk H. Distribution of Spiked Drugs between Milk Fat, Skim Milk, Whey, Curd, and Milk Protein Fractions: Expansion of Partitioning Models. J Agric Food Chem 2018; 66:306-314. [PMID: 29271654 DOI: 10.1021/acs.jafc.7b04463] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The distributions of eight drugs (acetaminophen, acetylsalicylic acid/salicylic acid, ciprofloxacin, clarithromycin, flunixin, phenylbutazone, praziquantel, and thiamphenicol) were determined in milk products (skim milk, milk fat, curd, whey, and whey protein) and used to expand a previous model (from 7 drugs to 15 drugs) for predicting drug distribution. Phenylbutazone and praziquantel were found to distribute with the lipid and curd phases (≥50%). Flunixin distribution was lower but similar in direction (12% in milk fat, 39% in curd). Acetaminophen, ciprofloxacin, and praziquantel preferentially associated with casein proteins, whereas thiamphenicol and clarithromycin associated preferentially to whey proteins. Regression analyses for log [milk fat]/[skim milk] and log [curd]/[whey] had r2 values of 0.63 and 0.67, respectively, with p of <0.001 for 15 drugs (7 previously tested and 8 currently tested). The robustness of the distribution model was enhanced by doubling the number of drugs originally tested.
Collapse
Affiliation(s)
- Sara J Lupton
- Red River Valley Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture , 1605 Albrecht Blvd., Fargo, North Dakota 58102-2765, United States
| | - Nancy W Shappell
- Red River Valley Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture , 1605 Albrecht Blvd., Fargo, North Dakota 58102-2765, United States
| | - Weilin L Shelver
- Red River Valley Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture , 1605 Albrecht Blvd., Fargo, North Dakota 58102-2765, United States
| | - Heldur Hakk
- Red River Valley Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture , 1605 Albrecht Blvd., Fargo, North Dakota 58102-2765, United States
| |
Collapse
|
12
|
Shappell NW, Shelver WL, Lupton SJ, Fanaselle W, Van Doren JM, Hakk H. Distribution of Animal Drugs among Curd, Whey, and Milk Protein Fractions in Spiked Skim Milk and Whey. J Agric Food Chem 2017; 65:938-949. [PMID: 28052193 DOI: 10.1021/acs.jafc.6b04258] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
It is important to understand the partitioning of drugs in processed milk and milk products, when drugs are present in raw milk, in order to estimate the potential consumer exposure. Radioisotopically labeled erythromycin, ivermectin, ketoprofen, oxytetracycline, penicillin G, sulfadimethoxine, and thiabendazole were used to evaluate the distribution of animal drugs among rennet curd, whey, and protein fractions from skim cow milk. Our previous work reported the distribution of these same drugs between skim and fat fractions of milk. Drug distribution between curd and whey was significantly correlated (R2 = 0.70) to the drug's lipophilicity (log P), with improved correlation using log D (R2 = 0.95). Distribution of drugs was concentration independent over the range tested (20-2000 nM). With the exception of thiabendazole and ivermectin, more drug was associated with whey protein than casein on a nmol/g protein basis (oxytetracycline experiment not performed). These results provide insights into the distribution of animal drug residues, if present in cow milk, among milk fractions, with possible extrapolation to milk products.
Collapse
Affiliation(s)
- Nancy W Shappell
- USDA-ARS, Biosciences Research Laboratory , 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| | - Weilin L Shelver
- USDA-ARS, Biosciences Research Laboratory , 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| | - Sara J Lupton
- USDA-ARS, Biosciences Research Laboratory , 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| | - Wendy Fanaselle
- US-FDA, Center for Food Safety and Applied Nutrition , 5001 Campus Drive, College Park, Maryland 20740, United States
| | - Jane M Van Doren
- US-FDA, Center for Food Safety and Applied Nutrition , 5001 Campus Drive, College Park, Maryland 20740, United States
| | - Heldur Hakk
- USDA-ARS, Biosciences Research Laboratory , 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| |
Collapse
|
13
|
Singh K, Leath SR, Henderson HV, Molenaar AJ, Watson TJ, Pacheco D, McMahon CD. Ultrasonography to investigate the effect of supplementing whole milk with complex carbohydrates and specific amino acids on curd retention in the abomasum of dairy calves. N Z Vet J 2016; 64:288-92. [PMID: 27146085 DOI: 10.1080/00480169.2016.1184996] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AIM To determine whether the retention time of curd in the abomasum of calves was influenced by supplementing milk with a plant-derived carbohydrate and amino acid supplement, evaluated non-invasively using ultrasonography. METHODS Female dairy calves aged between 2-6 days of age were sourced from a commercial farm in March 2013. All calves were fed whole milk until weaning (4 L per day); 21 calves were supplemented with a probiotic until 18 days of age, and thereafter with a plant-derived complex carbohydrate and amino acid supplement until weaning, and 22 calves were just fed whole milk. Treatment groups were balanced for age, weight and breed. At 9-14, 24-29 and 52-57 days of age, the abomasum of each calf was examined using ultrasonography immediately before and after feeding, 1 and 2 hours after feeding, and then at 30 minute intervals until curd was no longer visible in the abomasum. Abomasal volume and curd size were recorded to assess retention time of curd in the abomasum. RESULTS At 9-14 days of age, mean retention time of curd in the abomasum was similar (4.6 hours) in both groups. At 24-29 days of age, when the supplemented calves had been receiving the supplement for approximately 10 days, mean curd retention time was longer by 1.4 (SE 0.28) hours in supplemented compared with unsupplemented calves (p<0.001). At 52-57 days of age, mean retention time was longer by 0.7 (SE 0.34) hours compared to unsupplemented calves (p=0.05). CONCLUSION Using ultrasonography, changes in abomasal content could be followed non-invasively over time and it was demonstrated that the plant-derived complex carbohydrate supplement increased the curd retention time in the abomasum. We speculate that the increased retention time enables an increased availability of nutrients following a more complete digestion of milk, thereby improving animal performance.
Collapse
Affiliation(s)
- K Singh
- a AgResearch Ltd, Ruakura Research Centre , Private Bag 3123, Hamilton 3240 , New Zealand
| | - S R Leath
- a AgResearch Ltd, Ruakura Research Centre , Private Bag 3123, Hamilton 3240 , New Zealand
| | - H V Henderson
- a AgResearch Ltd, Ruakura Research Centre , Private Bag 3123, Hamilton 3240 , New Zealand
| | - A J Molenaar
- b AgResearch Ltd, Grasslands Research Centre , Private Bag 11008, Palmerston North 4442 , New Zealand
| | - T J Watson
- a AgResearch Ltd, Ruakura Research Centre , Private Bag 3123, Hamilton 3240 , New Zealand
| | - D Pacheco
- b AgResearch Ltd, Grasslands Research Centre , Private Bag 11008, Palmerston North 4442 , New Zealand
| | - C D McMahon
- a AgResearch Ltd, Ruakura Research Centre , Private Bag 3123, Hamilton 3240 , New Zealand
| |
Collapse
|
14
|
Abstract
Introduction: Curd (Dadhi) peptides reduce hypertension by inhibiting angiotensin converting enzyme (ACE) and serum cholesterol. Peptides vary with bacterial species and milk type used during fermentation. Aim: To isolate and assay the antihypertensive peptides, before and after digestion, in two commercially available curd brands in Sri Lanka. Materials and Methods: Whey (Dadhi Mastu) separated by high-speed centrifugation was isolated using reverse-phase-high- performance liquid chromatography (HPLC). Eluted fractions were analyzed for ACE inhibitory activity using modified Cushman and Cheung method. Curd samples were subjected to enzymatic digestion with pepsin, trypsin, and carboxypeptidase-A at their optimum pH and temperature. Peptides isolated using reverse-phase-HPLC was assayed for ACE inhibitory activity. Results: Whey peptides of both brands gave similar patterns (seven major and five minor peaks) in HPLC elution profile. Smaller peptides concentration was higher in brand 1 and penta-octapeptides in brand 2. Pentapeptide had the highest ACE inhibitory activity (brand 2–90% and brand 1–73%). After digestion, di and tri peptides with similar inhibitory patterns were obtained in both which were higher than before digestion. Thirteen fractions were obtained, where nine fractions showed more than 70% inhibition in both brands with 96% ACE inhibition for a di-peptide. Conclusion: Curd has ACE inhibitory peptides and activity increases after digestion.
Collapse
Affiliation(s)
- Melani Chathurika Dabarera
- Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - Lohini V Athiththan
- Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - Rasika P Perera
- Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| |
Collapse
|
15
|
Sudhir R, Praveen P, Anantharaj A, Venkataraghavan K. Assessment of the effect of probiotic curd consumption on salivary pH and streptococcus mutans counts. Niger Med J 2013; 53:135-9. [PMID: 23293413 PMCID: PMC3531032 DOI: 10.4103/0300-1652.104382] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [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] [Indexed: 11/04/2022] Open
Abstract
BACKGROUND Antimicrobial methods of controlling dental caries that include probiotic agents can play a valuable role in establishing caries control in children at moderate to high risk for developing dental caries. Several studies have demonstrated the beneficial effects of use of various Probiotic products including curd. The objective of this study was to compare the effect of short-term consumption of probiotic curd containing Lactobacillus acidophilus and normal curd on salivary Streptococcus Mutans counts, as well as salivary pH. MATERIALS AND METHODS Forty, caries-free, 10-12 years old children were selected and randomly allocated to two groups. Test Group consisted of 20 children who consumed 200ml of probiotic curd daily for 30 days. Control Group consisted of 20 children who were given 200ml of regular curd for 30 days. Salivary pH and salivary Streptococcus Mutans counts were recorded at baseline and after 30 days and statistically compared using the Student's t-test. RESULTS Consumption of probiotic curd resulted in a statistically significant reduction in S. Mutans colony counts (P<0.001) as compared to regular curd. However, there was a slight reduction in pH (P>0.05) in both the groups. CONCLUSION Short-term consumption of probiotic curds can reduce oral S. Mutans counts. However, this caused a slight reduction in salivary pH.
Collapse
Affiliation(s)
- R Sudhir
- Department of Pediatric and Preventive Dentistry, D.A.P.M.R.V Dental College, Bangalore, Karnataka, India
| | | | | | | |
Collapse
|