scholarly journals Chryseobacterium oranimense sp. nov., a psychrotolerant, proteolytic and lipolytic bacterium isolated from raw cow's milk

2008 ◽  
Vol 58 (11) ◽  
pp. 2635-2639 ◽  
Author(s):  
E. Hantsis-Zacharov ◽  
T. Shaked ◽  
Y. Senderovich ◽  
M. Halpern
Keyword(s):  
Cow’S Milk ◽  
Cow's Milk ◽  
Raw Cow’S Milk

Complete genomic sequence of Pseudomonas lactis bacteriophage HU1 isolated from raw cow’s milk

2019 ◽  
Vol 165 (1) ◽  
pp. 215-217
Author(s):  
Chikage Tanaka ◽  
Takahiro Nakayama ◽  
Takahiro Toba ◽  
Akiko Kashiwagi
Keyword(s):  
Genomic Sequence ◽  
Cow’S Milk ◽  
Complete Genomic Sequence ◽  
Cow's Milk ◽  
Raw Cow’S Milk ◽  
Complete Genomic

scholarly journals Fluorescence microscopy methods for the determination of somatic cell count in raw cow’s milk

2016 ◽  
Vol 61 (No. 11) ◽  
pp. 612-622 ◽  
Author(s):  
P. Zajac ◽  
S. Zubricka ◽  
J. Capla ◽  
L. Zelenakova
Keyword(s):  
Fluorescence Microscopy ◽  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Raw Cow’S Milk

scholarly journals Direct Inhibition of the Allergic Effector Response by Raw Cow’s Milk—An Extensive In Vitro Assessment

Cells ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 1258
Author(s):  
Suzanne Abbring ◽  
Bart R. J. Blokhuis ◽  
Julie L. Miltenburg ◽  
Kiri G. J. Romano Olmedo ◽  
Johan Garssen ◽  
...  
Keyword(s):  
Mast Cell ◽  
Mast Cells ◽  
Cell Activation ◽  
Allergic Diseases ◽  
Raw Milk ◽  
Mast Cell Activation ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Ige Mediated ◽  
Raw Cow’S Milk

The mechanisms underlying the allergy-protective effects of raw cow’s milk are poorly understood. The current focus is mainly on the modulation of T cell responses. In the present study, we investigated whether raw cow’s milk can also directly inhibit mast cells, the key effector cells in IgE-mediated allergic responses. Primary murine bone marrow-derived mast cells (BMMC) and peritoneal mast cells (PMC), were incubated with raw milk, heated raw milk, or shop milk, prior to IgE-mediated activation. The effects on mast cell activation and underlying signaling events were assessed. Raw milk was furthermore fractionated based on molecular size and obtained fractions were tested for their capacity to reduce IgE-mediated mast cell activation. Coincubation of BMMC and PMC with raw milk prior to activation reduced β-hexosaminidase release and IL-6 and IL-13 production, while heated raw milk or shop milk had no effect. The reduced mast cell activation coincided with a reduced intracellular calcium influx. In addition, SYK and ERK phosphorylation levels, both downstream signaling events of the FcεRI, were lower in raw milk-treated BMMC compared to control BMMC, although differences did not reach full significance. Raw milk-treated BMMC furthermore retained membrane-bound IgE expression after allergen stimulation. Raw milk fractionation showed that the heat-sensitive raw milk components responsible for the reduced mast cell activation are likely to have a molecular weight of > 37 kDa. The present study demonstrates that raw cow’s milk can also directly affect mast cell activation. These results extend the current knowledge on mechanisms via which raw cow’s milk prevents allergic diseases, which is crucial for the development of new, microbiologically safe, nutritional strategies to reduce allergic diseases.

scholarly journals Biodiversity andγ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

2015 ◽  
Vol 2015 ◽  
pp. 1-11 ◽  
Author(s):  
Elena Franciosi ◽  
Ilaria Carafa ◽  
Tiziana Nardin ◽  
Silvia Schiavon ◽  
Elisa Poznanski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Random Amplified Polymorphic Dna ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Paracasei ◽  
Aminobutyric Acid ◽  
Cow’S Milk ◽  
Rrna Gene ◽  
Cow's Milk ◽  
Raw Cow’S Milk

“Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of “Nostrano-cheeses” and evaluated their potential to produceγ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n=97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated wereLactobacillus paracasei,Streptococcus thermophilus, andLeuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers wereLactobacillus paracaseibut other GABA producing species includedLactococcus lactis,Lactobacillus plantarum,Lactobacillus rhamnosus,Pediococcus pentosaceus, andStreptococcus thermophilus. NoEnterococcus faecalisorSc. macedonicusisolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was aSc. thermophilus.

scholarly journals Raw Cow’s Milk Prevents the Development of Airway Inflammation in a Murine House Dust Mite-Induced Asthma Model

2017 ◽  
Vol 8 ◽  
Author(s):  
Suzanne Abbring ◽  
Kim A. T. Verheijden ◽  
Mara A. P. Diks ◽  
Athea Leusink-Muis ◽  
Gert Hols ◽  
...  
Keyword(s):  
Airway Inflammation ◽  
House Dust ◽  
House Dust Mite ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Asthma Model ◽  
Dust Mite ◽  
Raw Cow’S Milk

PRESENCE OF ENTEROCOCCI IN RAW COW'S MILK AND “PUZZONE DI MOENA” CHEESE

2009 ◽  
Vol 33 (2) ◽  
pp. 204-217 ◽  
Author(s):  
E. FRANCIOSI ◽  
L. SETTANNI ◽  
A. CAVAZZA ◽  
E. POZNANSKI
Keyword(s):  
Cow’S Milk ◽  
Cow's Milk ◽  
Raw Cow’S Milk

Compositional and Physico-chemical Modifications during the Manufacture and Ripening of León Raw Cow's Milk Cheese

2002 ◽  
Vol 15 (6) ◽  
pp. 725-735 ◽  
Author(s):  
Bernardo Prieto ◽  
Inmaculada Franco ◽  
Josefa González Prieto ◽  
Ana Bernardo ◽  
Javier Carballo
Keyword(s):  
Cow’S Milk ◽  
Chemical Modifications ◽  
Cow's Milk ◽  
Physico Chemical ◽  
Raw Cow’S Milk

Proteolytic and lipolytic changes during the ripening of Leon raw cow's milk cheese, a Spanish traditional variety

2002 ◽  
Vol 37 (6) ◽  
pp. 661-671 ◽  
Author(s):  
Bernardo Prieto ◽  
Inmaculada Franco ◽  
Josefa Gonzalez Prieto ◽  
Ana Bernardo ◽  
Javier Carballo
Keyword(s):  
Cow’S Milk ◽  
Cow's Milk ◽  
Traditional Variety ◽  
Raw Cow’S Milk
Sign in / Sign up

Export Citation Format

Share Document