Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics

2011 ◽  
Vol 7 (5) ◽  
Author(s):  
Silvia Vincenzetti ◽  
Michele Savini ◽  
Cinzia Cecchini ◽  
Daniela Micozzi ◽  
Francesco Carpi ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Storage Conditions ◽  
Limited Range ◽  
Raw Material ◽  
Cow Milk ◽  
Nutritional Properties ◽  
Fresh Milk ◽  
Nutritional Characteristics ◽  
Probiotic Strains ◽  
Ige Mediated

Cow milk protein allergy (CMPA) is an abnormal IgE-mediated reaction to cow milk proteins. Donkey’s milk could be considered suitable for feeding young children affected by severe IgE-mediated CMPA because its nutritional properties and composition are very close to human milk. Since donkey’s milk is available during a limited range of months during the year, it may be useful to find better storage conditions for this product. This study investigated the effects of the lyophilization treatment on donkey’s milk nutritional characteristics, and the results were compared with those obtained on fresh and frozen milk. Nutritional properties of lyophilized donkey’s milk remained basically unchanged compared with fresh milk. Two different probiotic strains were added to lyophilized donkey’s milk, and their viability was evaluated after milk reconstitution. The results obtained confirmed the possibility of producing a probiotic infant formula with beneficial properties using donkey’s milk as raw material.

scholarly journals Nutritional Properties of Camelids and Equids Fresh and Fermented Milk

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 288-302
Author(s):  
Paolo Polidori ◽  
Natalina Cammertoni ◽  
Giuseppe Santini ◽  
Yulia Klimanova ◽  
Jing-Jing Zhang ◽  
...  
Keyword(s):  
Animal Species ◽  
Milk Proteins ◽  
Fermented Milk ◽  
Quality Parameters ◽  
Cow Milk ◽  
Nutritional Properties ◽  
Economic Resource ◽  
Wide Range ◽  
The World ◽  
Dairy Animal

Milk is considered a complete food because all of the nutrients important to fulfill a newborn’s daily requirements are present, including vitamins and minerals, ensuring the correct growth rate. A large amount of global milk production is represented by cow, goat, and sheep milks; these species produce about 87% of the milk available all over the world. However, the milk obtained by minor dairy animal species is a basic food and an important family business in several parts of the world. Milk nutritional properties from a wide range of minor dairy animal species have not been totally determined. Hot temperatures and the lack of water and feed in some arid and semi-arid areas negatively affect dairy cows; in these countries, milk supply for local nomadic populations is provided by camels and dromedaries. The nutritional quality in the milk obtained from South American camelids has still not been completely investigated, the possibility of creating an economic resource for the people living in the Andean highlands must be evaluated. Both mare and donkey milks show a chemical composition very similar to human milk, and they represent a good replacer of cows’ milk for infants nutrition, especially for children affected by cow milk proteins allergy. In this review, differences and similarities in the quality parameters of milk from minor dairy animals, such as camelids and equids, have been compared.

Humoral and cellular responses to cow milk proteins in patients with milk-induced IgE-mediated and non-IgE-mediated disorders

Allergy ◽  
2005 ◽  
Vol 60 (7) ◽  
pp. 912-919 ◽  
Author(s):  
L. P. C. Shek ◽  
L. Bardina ◽  
R. Castro ◽  
H. A. Sampson ◽  
K. Beyer
Keyword(s):  
Milk Proteins ◽  
Cellular Responses ◽  
Cow Milk ◽  
Ige Mediated

Alergia à Proteína do Leite de Vaca Persistente em Adulto: Relato de Caso / Persistent Cow’s Milk Allergy in Adult: Case Report

1970 ◽  
Vol 5 (4) ◽  
pp. 51-60
Author(s):  
José Henrique Pereira Pinto ◽  
Renan Lemos de Toledo ◽  
William do Prado Franquelo
Keyword(s):  
Immune Response ◽  
Case Report ◽  
Inflammatory Disease ◽  
Clinical Manifestations ◽  
Milk Proteins ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Current Prevalence ◽  
Keywords Allergy ◽  
Ige Mediated

RESUMOIntrodução: Alergia à Proteína do Leite de Vaca (APLV) é uma doença inflamatória secundária à reação imunológica contra uma ou mais proteínas do leite de vaca (LV) que afeta principalmente a faixa pediátrica. A real prevalência é discutida em muitos estudos. As manifestações clínicas dependem do tipo da resposta imunológica, ser IgE mediada ou não. Os sintomas se iniciam por volta dos 06 meses de vida e na maioria dos casos, esse processo alérgico regride, com o paciente desenvolvendo tolerância até a adolescência. Casuística: Relata-se um caso de um paciente do sexo masculino, apresentando desde os 6 meses de idade de anafilaxia e broncoespasmo. Nesta época foi levado em hospitais e ambulatórios sendo diagnosticado e tratado como asma apenas, porém sem sucesso. Aos 18 anos, em consulta com especialista foi diagnosticado com APLV, apesar da dieta de exclusão, apresentou diversas reações anafiláticas, devido a ingestão acidental do alérgeno. Discussão: O paciente iniciou os primeiros sintomas quando houve contato com LV e apresentou teste laboratorial com valores compatíveis a patologia. Segundo a literatura a prevalência de APLV cai para menos de 1% aos 6 anos de vida e está persistência pode estar associada a múltiplos fatores, no caso relatado, o paciente não apresentou tolerância até o presente momento. Conclusão: APLV é uma doença usualmente de criança em que, se estas não adquirirem tolerância, complicações podem perdurar indefinidamente. O Diagnóstico precoce e o manejo adequado desta condição, revela grande importância na qualidade de vida e na prevenção de anafilaxia.Palavras chave: Alergia, Proteína do leite de vaca, Anafilaxia. ABSTRACT Introduction: Allergy to cow's milk (CMPA) is an inflammatory disease Introduction: Allergy to cow's milk (CMPA) is an inflammatory disease secondary to immune response against one or more cow's milk proteins (LV) which primarily affects pediatric patients. The current prevalence is discussed in many studies. The clinical manifestations depend on the type of immune response, being IgE mediated or not. Symptoms start at about 06 months of life and in most cases, the allergic process subsides, and the patient develops tolerance through adolescence. Case Report: We report the case of a male patient, who was presenting, since his 06 months of age, anaphylaxis and bronchospasm. At that time he was taken into hospitals and clinics being diagnosed and treated as asthma, but without success. At 18, in consultation with expert was diagnosed with CMPA, and despite the exclusion diet, presented several anaphylactic reactions due to accidental ingestion of the allergen. Discussion: The patient began the first symptoms when there was contact with LV and presented laboratory test values compatible with the pathology. According to the literature the prevalence of CMPA drops to less than 1% to 6 years of life and this persistence can be associated with multiple factors, in our case, the patient did not develop tolerance to date. Conclusion: CMPA is usually a child disease but ,if they do not acquire tolerance, complications can last indefinitely. Early diagnosis and appropriate management of this condition, reveals a great deal on quality of life and prevention of anaphylaxis. Keywords: Allergy, Cow’s milk protein, Anaphylaxis. 

scholarly journals The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3786
Author(s):  
Elena Cristea ◽  
Aliona Ghendov-Mosanu ◽  
Antoanela Patras ◽  
Carmen Socaciu ◽  
Adela Pintea ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ionic Strength ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Acid Methyl Ester ◽  
Storage Conditions ◽  
Raw Material ◽  
Thermal Treatments ◽  
Spectrophotometric Methods ◽  
Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.

scholarly journals Post translational modifications of milk proteins in geographically diverse goat breeds

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
P. K. Rout ◽  
M. Verma
Keyword(s):  
Protein Function ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Goat Milk ◽  
Peptide Sequence ◽  
Cow Milk ◽  
Post Translational Modification ◽  
Post Translational Modifications ◽  
Functional Roles ◽  
Dpp Iv

AbstractGoat milk is a source of nutrition in difficult areas and has lesser allerginicity than cow milk. It is leading in the area for nutraceutical formulation and drug development using goat mammary gland as a bioreactor. Post translational modifications of a protein regulate protein function, biological activity, stabilization and interactions. The protein variants of goat milk from 10 breeds were studied for the post translational modifications by combining highly sensitive 2DE and Q-Exactive LC-MS/MS. Here we observed high levels of post translational modifications in 201 peptides of 120 goat milk proteins. The phosphosites observed for CSN2, CSN1S1, CSN1S2, CSN3 were 11P, 13P, 17P and 6P, respectively in 105 casein phosphopeptides. Whey proteins BLG and LALBA showed 19 and 4 phosphosites respectively. Post translational modification was observed in 45 low abundant non-casein milk proteins mainly associated with signal transduction, immune system, developmental biology and metabolism pathways. Pasp is reported for the first time in 47 sites. The rare conserved peptide sequence of (SSSEE) was observed in αS1 and αS2 casein. The functional roles of identified phosphopeptides included anti-microbial, DPP-IV inhibitory, anti-inflammatory and ACE inhibitory. This is first report from tropics, investigating post translational modifications in casein and non-casein goat milk proteins and studies their interactions.

scholarly journals Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product

Plants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1558
Author(s):  
Iulian Eugen Rusu ◽  
Romina Alina Marc (Vlaic) ◽  
Crina Carmen Mureşan ◽  
Andruţa Elena Mureşan ◽  
Vlad Mureşan ◽  
...  
Keyword(s):  
Mineral Content ◽  
Unsaturated Fatty Acids ◽  
Cannabis Sativa ◽  
New Products ◽  
Wheat Bread ◽  
Human Consumption ◽  
Nutritional Properties ◽  
Bakery Product ◽  
Nutritional Characteristics ◽  
Yeasts And Molds

Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.

scholarly journals Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2579
Author(s):  
Carmen-Alina Bolea ◽  
Mihaela Cotârleț ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Nicoleta Stănciuc
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oryza Sativa L ◽  
Milk Proteins ◽  
Ethanolic Extract ◽  
Dry Weight ◽  
Hot Water ◽  
Raw Material ◽  
Black Rice

Two multi-functional powders, in terms of anthocyanins from black rice (Oryza sativa L.) and lactic acid bacteria (Lactobacillus paracasei, L. casei 431®) were obtained through co-microencapsulation into a biopolymer matrix composed of milk proteins and inulin. Two extracts were obtained using black rice flour as a raw material and hot water and ethanol as solvents. Both powders (called P1 for aqueous extract and P2 for ethanolic extract) proved to be rich sources of valuable bioactives, with microencapsulation efficiency up to 80%, both for anthocyanins and lactic acid bacteria. A higher content of anthocyanins was found in P1, of 102.91 ± 1.83 mg cyanindin-3-O-glucoside (C3G)/g dry weight (DW) when compared with only 27.60 ± 17.36 mg C3G/g DW in P2. The morphological analysis revealed the presence of large, thin, and fragile structures, with different sizes. A different pattern of gastric digestion was observed, with a highly protective effect of the matrix in P1 and a maximum decrease in anthocyanins of approximatively 44% in P2. In intestinal juice, the anthocyanins decreased significantly in P2, reaching a maximum of 97% at the end of digestion; whereas in P1, more than 45% from the initial anthocyanins content remained in the microparticles. Overall, the short-term storage stability test revealed a release of bioactive from P2 and a decrease in P1. The viable cells of lactic acid bacteria after 21 days of storage reached 7 log colony forming units (CFU)/g DW.

scholarly journals Growth and enterotoxin production of Bacillus cereus in cow, goat, and sheep milk

2014 ◽  
Vol 83 (10) ◽  
pp. S3-S8 ◽  
Author(s):  
Lenka Necidová ◽  
Šárka Bursová ◽  
Alena Skočková ◽  
Bohdana Janštová ◽  
Pavla Prachařová ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Storage Temperature ◽  
Goat Milk ◽  
Storage Conditions ◽  
Cow Milk ◽  
Enzyme Linked Immunosorbent Assay ◽  
Plate Method ◽  
Milk Samples ◽  
Sheep Milk ◽  
Enterotoxin Production

The aim of this study was to compare Bacillus cereus growth rates and diarrhoeal enterotoxin production in raw and pasteurized goat, sheep, and cow milk in terms of storage conditions. Milk samples were inoculated with B. cereus (CCM 2010), which produces diarrhoeal enterotoxins. Enterotoxin production was tested by ELISA (Enzyme-Linked Immunosorbent Assay), and the count of B. cereus was determined by the plate method. With raw cow milk, B. cereus growth and enterotoxin production can be completely suppressed; in raw goat and sheep milk, enterotoxin was produced at 22 °C. In pasteurized cow, goat, and sheep milk, the B. cereus count increased under all storage conditions, with more rapid growth being observed at 15 °C (sheep milk) and 22 °C (cow and goat milk). Enterotoxin presence was detected at 15 °C and 22 °C, and with pasteurized cow milk also at 8 °C. Our model experiments have determined that B. cereus multiplication and subsequent enterotoxin production depend on storage temperature and milk type.

REPORT OF THE COMMITTEE ON NUTRITION

PEDIATRICS ◽  
1963 ◽  
Vol 31 (2) ◽  
pp. 329-338
Author(s):  
Keyword(s):  
Present Report ◽  
Sole Source ◽  
Soya Bean ◽  
Cow Milk ◽  
Nutritional Properties ◽  
Milk Substitutes ◽  
Soya Oil ◽  
Severe Eczema ◽  
Deficiency Diseases ◽  
Allergic Manifestations

MANAGEMENT of the allergic infant often includes extensive dietary restriction in addition to avoidance of milk. A milkfree formula may thus become a major or even sole source of most essential nutrients for many months. Furthermore, the occasional coexistence of anorexia and intercurrent infection in children with allergic manifestations, and losses of proteinthrough the skin of patients with severe eczema, makes adequacy of diet a major concern of the physician caring for such patients. Published reports of deficiency diseases developing in infants receiving various milk-free formulas indicate the importance of an awareness of composition and nutritional properties of these diets. Deficiencies of vitamin A and thiamine, have occurred in infants receiving milk-free formulas not fortified with vitamins, and goiter due to iodine deficiency (or increased iodine requirement) has been reported to occur in infants receiving a soya bean formula unsupplemented with iodine. The present report provides information regarding composition and nutritional adequacy of certain infant formulas commonly employed as cow milk substitutes. SOYA BEAN PRODUCTS Composition Information on the composition of the most frequently used commercial preparations is given in Table I. Soyalac: Liquid and powder products are prepared from an aqueous extrat of whole soya beans to which has been added soya oil, sucrose, dextrose, dextrins, maltose, and iodised sodium chloride, When diluted with water to supply 67 cal/100 ml (20 cal/oz). Soyalac liquid supplies 2.05 gm of protein/100 ml, the least protein content of commercially available soya bean formulas. Formulas of Soyalac Powder with the same caloric strength provide 2.85 gm of protein/100 ml and differ in other important respects from Soyalac liquid (Table I).

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