Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery

Aim and Objective:: An analytical method for the determination of mobocertinib, an investigational tyrosine kinase inhibitor, was developed and optimized by high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) in rat plasma. Materials and Methods:: Plasma samples were pretreated by the protein precipitation method with a methanol solution of osimertinib as the internal standard (IS). Chromatographic separation was performed using an Inertsil ODS-3 column (50 mm × 4.6 mm, I.D. 5 μm) column with the temperature maintained at 40 °C. The mobile phase consisted of water (containing 0.1% formic acid) and methanol in a gradient mode at a flow rate of 0.5 mL/min. Mass spectrometric detection was carried out in the selected reaction monitoring (SRM) mode with positive electrospray ionization, and the mass transitions of mobocertinib and osimertinib were m/z 587.01 → 71.88 and m/z 499.80 → 71.94, respectively. The method was validated in terms of selectivity, linearity, accuracy and precision, extraction recovery and matrix effect, stability and carryover as per the guidelines for bioanalytical method validation (FDA, 2018). The method was applied to the pharmacokinetic study of mobocertinib in rats by oral gavage at the doses of 2, 6, and 18 mg/kg. A total of 216 plasma samples from 18 rats were analyzed. Results:: It showed good linearity over the range of 1-1000 ng/mL (R2 = 0.9957). The intra-batch accuracy was within 94.65-102.59% and the precision was within 5.49-10.46%. The inter-batch accuracy was within 97.08-102.25% with a precision of 7.54-10.13%. The extraction recovery and matrix factor were acceptable for the bioanalysis of mobocertinib. Additionally, mobocertinib was found to be stable under the detected conditions. Mobocertinib showed linear pharmacokinetic characteristics following oral administration to rats at 2.0-18.0 mg/kg. Conclusion:: The developed and validated method was successfully employed in the pharmacokinetic study in rats following oral administration of mobocertinib at the doses of 2, 6, and 18 mg/kg.

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Sheep milk: an unexplored food matrix to develop functional foods

INFORM International News on Fats Oils and Related Materials ◽

10.21748/inform.07.2017.32 ◽

2017 ◽

Vol 28 (7) ◽

pp. 32-33 ◽

Cited By ~ 1

Author(s):

Celso Balthazar ◽

◽

Adriano Cruz ◽

Keyword(s):

Functional Foods ◽

Food Matrix ◽

Sheep Milk

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Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk

Dairy ◽

10.3390/dairy2030032 ◽

2021 ◽

Vol 2 (3) ◽

pp. 410-421

Author(s):

Golfo Moatsou ◽

Ekaterini Moschopoulou ◽

Evangelia Zoidou ◽

Aggeliki Kamvysi ◽

Dimitra Liaskou ◽

...

Keyword(s):

Whey Protein ◽

Enzyme Activities ◽

Goat Milk ◽

Raw Milk ◽

Heat Treatments ◽

Clotting Time ◽

Sheep Milk ◽

Native Whey ◽

Flow Through ◽

Water Holding

The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) was 199.3 ± 6.7 U/L. The respective activities in raw sheep milk were 7615 ± 141 μg phenol/mL and 319 ± 38.6 U/L. LPO activity was not detected in both milk kinds treated at 85 °C for 16 s. Residual enzyme activities at 73 °C for 16 s with respect to the initial levels in raw milk were higher in goat than in sheep milk. The whey protein fraction of sheep milk was more heat sensitive compared to goat counterpart. Sheep milk rennet clotting time (RCT) was not affected by the treatments, while curd firmness decreased significantly (p < 0.05) at 100 °C for 16 s. Treatments more intense than 73 °C for 16 s increased the RCT of goat milk significantly but inconsistently and decreased curd firmness significantly, while yoghurt-type gels made from 73 °C or 78 °C for 16 s treated goat milk exhibited the highest water-holding capacity.

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Profile of phenolic compounds in jabuticaba (Myrciaria sp.) a potential functional ingredient

Natural Product Research ◽

10.1080/14786419.2020.1868459 ◽

2021 ◽

pp. 1-5

Author(s):

Mônica Cristine Pereira dos Santos ◽

Elisa d’Avila Costa Cavalcanti ◽

Millena C. Barros Santos ◽

Mariana Pulmar Seljan ◽

Luiz Claudio Cameron ◽

...

Keyword(s):

Phenolic Compounds ◽

Functional Ingredient

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Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Foods ◽

10.3390/foods10071579 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1579

Author(s):

Mariam Sardiñas-Valdés ◽

Hugo Sergio García-Galindo ◽

Alfonso Juventino Chay-Canul ◽

José Rodolfo Velázquez-Martínez ◽

Josafat Alberto Hernández-Becerra ◽

...

Keyword(s):

Principal Component Analysis ◽

Antioxidant Activity ◽

Chemical Composition ◽

Phenolic Content ◽

Principal Component ◽

Total Phenolic ◽

Hair Sheep ◽

Dairy Foods ◽

Ripening Time ◽

Sheep Milk

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

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Quantitative prediction of a functional ingredient in apple using Raman spectroscopy and multivariate calibration analysis

Applied Physics B ◽

10.1007/s00340-021-07639-0 ◽

2021 ◽

Vol 127 (6) ◽

Author(s):

Shinsaku Tsuyama ◽

Akinori Taketani ◽

Takeharu Murakami ◽

Michio Sakashita ◽

Saki Miyajima ◽

...

Keyword(s):

Raman Spectroscopy ◽

Multivariate Calibration ◽

Quantitative Prediction ◽

Functional Ingredient

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Molecular Distillation in the Extraction, Recovery, and Concentration of Food Molecules

Innovative Food Processing Technologies ◽

10.1016/b978-0-08-100596-5.22996-x ◽

2021 ◽

pp. 122-134

Author(s):

Onur Ketenoglu

Keyword(s):

Molecular Distillation ◽

Extraction Recovery

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Sustainable Intensification? Increased Production Diminishes Omega-3 Content of Sheep Milk

Sustainability ◽

10.3390/su12031228 ◽

2020 ◽

Vol 12 (3) ◽

pp. 1228

Author(s):

Nikolaos Voutzourakis ◽

Nikolaos Tzanidakis ◽

Sokratis Stergiadis ◽

Leonidas Rempelos ◽

Mick Eyre ◽

...

Keyword(s):

Fatty Acid ◽

Milk Composition ◽

Food Composition ◽

Sustainable Intensification ◽

Consumer Health ◽

Omega 3 ◽

Concentrate Supplementation ◽

Sheep Milk ◽

Fat Composition ◽

System Sustainability

Intensifying agricultural production alters food composition, but this is often ignored when assessing system sustainability. However, this could compromise consumer health and influence the concept of “sustainable diets”. Here, we consider the milk composition of Mediterranean dairy sheep, finding inferior fatty acid (FA) profiles with respect to consumer health as a result of a more intensive system of production. Semi-intensive management produced 57% more milk per ewe, with a 20% lower fat content (but inferior fat composition). The milk had a nutritionally poorer fatty acid (FA) profile, with an 18% lower omega-3 FA concentration (n-3) (19% fewer long-chain n-3s) and a 7% lower monounsaturated FA concentration but a 3% higher saturated FA (9% higher in C14:0) concentration compared to ewes under traditional, extensive management. A redundancy analysis identified close associations between fat composition and animal diets—particularly concentrate supplementation and cultivated pasture grazing—and n-3 was associated with grazing in diverse, native mountain pastures. This paper questions if identifying such key elements in traditional systems could be deployed for “sustainable intensification” to maintain food quality while increasing output.

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