scholarly journals Increasing the biological value of the curd product

2018 ◽  
Vol 80 (3) ◽  
pp. 124-127
Author(s):  
E. I. Dobriyan ◽  
A. M. Ilina ◽  
T. A. Medvedeva
Keyword(s):  
Carbohydrate Metabolism ◽  
Milk Fat ◽  
Nutritive Value ◽  
Wide Spectrum ◽  
Whey Proteins ◽  
Milk Proteins ◽  
The Body ◽  
Diabetic Patients ◽  
Biological Value ◽  
Test Intensity

The article is devoted to the improvement of quark product biological value in order to impart the properties adequate to specifity and nutrient status for the group of population with abnormal carbohydrate metabolism. Diabetes comprises the most widespread chronic diseases in the world. The reason for the number of diabetic patients growth bears the complex character but this growth is conditioned mainly by malnutrition. Correctly chosen diet adequate to the level and character of metabolic disorders is the important prophylactic factor. Milk products among which quark and quark products due to high amount of easily digestible protein are very Important in nutrition of the patients suffering from abnormal carbohydrate metabolism. The marketing analysis of this group nutritive value presented in the marked has been carried out. The obtained results show that the manufactures quark products are characterized by low amount of crude protein (from 4.5 to 6.0%) and high carbohydrates content ( from 13,0 to 18.0%) including sucrose (from 7,5 to 12,0%. One of the main requirements to dietetic therapy of the patients suffering from diabetes is drastic restriction and exclusion from food allowance easily digestible refined carbohydrates. The aim of the work is to improve biological value of the quark product by replacement of sucrose by stevia and enrichment it by whey protein. Among sugar substitute of natural origin is stevia, which besides the ability to reduce sugar possesses the wide spectrum of positive physiological impact on the body. The influence of milk components on the expressed after-taste of stevia and the possibility to level it has been studied. It was stated that protein has no impact on stevia after-taste but milk fat partially levels metallic taste and promotes the test intensity. It was stated that the best product organoleptic indices were fixed after introduction of 0.027% of stevia. Milk proteins are food irreplaceable components and mainly whey proteins characterized by high biological value conditioned by their specificity and balanced amino acid composition. But meanwhile commercial samples of quark products contained not more than 0,05% of whey proteins . The possibility to improve the biological value of the product by enrichment with whey proteins has been studied.

scholarly journals Influence of composite κ-casein and β-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed

2008 ◽  
Vol 52 (No. 9) ◽  
pp. 292-298 ◽  
Author(s):  
A. Michalcová ◽  
Z. Krupová
Keyword(s):  
Protein Content ◽  
Milk Fat ◽  
Least Squares Method ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Heat Stability ◽  
Lactation Stage ◽  
Negative Effect ◽  
Starch Gel ◽  
True Protein

The effect of the phenotypic combination of genetic variants κ-CN/β-Lg on the contents of technologically and nutritionally important components of milk as well as technological properties of milk was investigated in this paper. The samples of milk were collected from 72 cows of Slovak Pied breed in the second lactation coming from three farms, once from the different lactation stage. The genotyping of milk samples was determined by the horizontal electrophoretic separation of milk proteins on starch gel with addition of urea and mercaptoethanol. Statistical analysis was carried out in the programmes Statistica 6.0 and Statgraphic Plus 5.1 by the least-squares method using the GLM. A non-significant association of <i>B</i> allele in the κ-CN/β-Lg phenotypic combination with milk fat, crude protein content and true protein content was found out. A positive significant effect of κ-CN/β-Lg <i>BB/BB</i> on casein content and casein number was confirmed. The value of casein number increased in the following order: <i>BB/BB</i> > <i>AB/AB</i> > <i>AA/AA<i> (78.43%:77.53%:75.78%). With regard to whey proteins and heat stability, a negative effect of B allele in the phenotypic combination κ-CN/β-Lg was found out.

scholarly journals The influence of high temperatures on milk proteins

2002 ◽  
Vol 56 (3) ◽  
pp. 123-132 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Jelena Djurdjevic-Denin
Keyword(s):  
High Temperatures ◽  
Milk Fat ◽  
Protein Denaturation ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Casein Micelle ◽  
Casein Micelles ◽  
Rennet Coagulation ◽  
Milk Fat Globule ◽  
Rennet Casein

High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.

scholarly journals Comparative Analysis of Milk Fat Globular Membrane (MFGM) Proteome between Saudi Arabia Camelus dromedary Safra and Wadha Breeds

Molecules ◽  
2020 ◽  
Vol 25 (9) ◽  
pp. 2146 ◽  
Author(s):  
Bassam H. Sabha ◽  
Afshan Masood ◽  
Ibrahim O. Alanazi ◽  
Assim A. Alfadda ◽  
Hussein A. Almehdar ◽  
...  
Keyword(s):  
Milk Fat ◽  
Nutritive Value ◽  
Milk Proteins ◽  
Mass Spectrometry Analysis ◽  
Enzyme Linked Immunosorbent Assay ◽  
Potential Health ◽  
2D Dige ◽  
Significant Difference ◽  
Milk Fat Globule ◽  
Fat Globule

Camel milk is traditionally known to have medicinal properties and many potential health benefits. Natural milk contains many soluble proteins and nanoparticles, such as a milk fat globule membrane (MFGM), a three-layered membrane covering of milk fat globule mainly composed of proteins and lipids, which plays an important role in human health. MFGM proteins account for 1%–4% of total milk proteins, and their nutritive value and distribution depends on the different breeds. The differential composition of these membrane proteins among different camel breeds has not been explored. The current study, therefore, aimed to quantitatively analyze and compare the MFGM proteome between the milk produced by the two most common Saudi camel breeds, Camelus dromedarius: Safra and Wadha. Two-dimensional difference in gel electrophoresis (2D-DIGE) and mass spectrometry analysis revealed a total of 44 MFGM proteins that were identified with a significant difference in abundance (p ≤ 0.05; fold change ≥ 1.5) between the two breeds. Thirty-one proteins were up-regulated and 13 proteins were down-regulated in the Safra breed compared to the Wadha breed. The proteins identified with an increased abundance included α-lactalbumin, lactadherin, and annexin a8, whereas the down-regulated proteins included butyrophilin subfamily 1 member a1, lactotransferrin, and vinculin. The differentially abundant proteins were analyzed by the UNIPROT system and gene ontology (GO) to reveal their associations with known biological functions and pathways. Enzyme-linked immunosorbent assay (ELISA) confirmed the 2D-DIGE findings of butyrophilin (BTN) and α-lactalbumin (α-LA) levels obtained from Safra and Wadha breeds.

scholarly journals Technological properties of cow milk with the addition in their diet of silage prepared with bio-preservative “GreenGrass 3×3”

2021 ◽  
Vol 37 ◽  
pp. 00072
Author(s):  
Sergey V. Karamaev ◽  
Natalya V. Soboleva ◽  
Anna S. Karamaeva ◽  
Nikolay A. Mironov
Keyword(s):  
Mass Fraction ◽  
General Structure ◽  
Whey Proteins ◽  
Milk Proteins ◽  
The Body ◽  
Cow Milk ◽  
Technological Properties ◽  
Holstein Breed ◽  
Lactating Cows ◽  
Daily Milk Yield

The completeness of the provision of the body of highly productive cows with the necessary set of nutrients depends on the set of feeds included in their diet, as well as on their quality. The purpose of the research is to study the effect of silage with the biological preservative “GreenGrass 3×3” on the technological properties of milk from cows of Holstein and Ayrshire breeds. It is found that the morphological and biochemical composition of the blood in the animals of the experimental groups significantly improves approaching the optimal parameters. Feeding lactating cows with silage in feed mixture from lucerne prepared with bio-preservative increases the average daily milk yield by 20.5% in the Holstein breed and by 26.9% in the Ayrshire breed. The quality of milk is improved by the increase in the mass fat fraction by 0.10-0.13% respectively, the mass protein fraction - by 0.10-0.14%, including casein - by 0.14-0.19%. In the general structure of milk proteins, the mass fraction of casein increases, while the mass fraction of whey proteins, on the contrary, decreased by 2.0-2.2%. It is very important that the proportion of γ-caseins, which do not clot under the influence of rennet, decreased by 0.5-0.9% in the test samples. As a result, the duration of clotting by rennet decreased by 13.8-12.1% and the loss of dry matter with whey - by 1.3-2.1%, the yield of casein clot increased by 5-4% and its density increased by 0,37-0.22 g / cm2. All these aspects show the increase in the technological properties of milk in cows from the experimental groups.

Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat

2017 ◽  
Vol 68 (5) ◽  
pp. 1063-1069
Author(s):  
Cristina Simeanu ◽  
Daniel Simeanu ◽  
Anca Popa ◽  
Alexandru Usturoi ◽  
Dan Bodescu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Meat Production ◽  
Age Group ◽  
Chemical Methods ◽  
Biological Value ◽  
Polyodon Spathula ◽  
The One ◽  
Total Amino Acids

Polyodon spathula sturgeon breed is successfully reared in Romania in many fishery farms for meat production and it is capitalized on domestic market as consumption fish. In the current paper were studied a number of 1400 sturgeons from Polyodon spathula breed (1200 individuals of one summer - P.s.0+ and 200 individuals of fourth summers - P.s.3+). From this flock were weighted around 10%, for each age group, and for laboratory determinations were chosen 10 fishes for each age with the corporal mass close to the group mean. After analysing the fillets gathered from the studied fishes for establishing the chemical characteristics, nutritive and biological values of proteins were drawn some interesting conclusions. So, regarding chemical composition we notice that in the meat of analysed fishes water is in a rate of 75.41% at P.s.3+ and 78.37% for P.s.0+; proteins - between 18.08% for P.s.0+ and 19.89% for P.s.3+, values which place those fishes in the group of protein fishes; lipids - between 2.45% and 3.45%, values which situated those sturgeons in category of fishes with a low content in lipids; collagen � 3.83% at P.s.0+ and 4.14% at P.s.3+ which indicate low values for proteins of weak quality in the meat of those sturgeons. Study of nutritive value for the analysed fishes indicate the fact that fishes P.s.0+ have a mediocre nutritive value, having the ratio w/p of 4.33 while sturgeons P.s.3+ were placed in the 2nd category � fishes with a good nutritive value (rate w/p = 3.79). Energetic value of the studied fillets was 97.39 kcal/100 g for P.s.0+ and 114.31 kcal/100 g for P.s.3+, which enlightened an increase of nutritive value with aging, fact especially due to accumulation of adipose tissue. Study of proteins quality, through the presence of those 8 essential amino-acids in the meat of analysed fishes, show the fact that at sturgeons P.s.0+ proportion of essential amino-acids was 20.88% from total amino-acids, while at sturgeons P.s.3+ was 26.23%, fact which enlightened an increasing of proteins� biological value with fish aging. This fact was also shown by calculation of proteins� biological value through chemical methods (EAA index); calculated value for sturgeons P.s.0+ was a little bit lower (118.73) than the one calculated for sturgeons P.s.3+ (118.79).

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 Effects of Triphala on Lipid and Glucose Profiles and Anthropometric Parameters: A Systematic Review

2021 ◽  
Vol 26 ◽  
pp. 2515690X2110110
Author(s):  
Wiraphol Phimarn ◽  
Bunleu Sungthong ◽  
Hiroyuki Itabe
Keyword(s):  
Body Mass Index ◽  
Body Weight ◽  
Blood Glucose ◽  
Waist Circumference ◽  
Lipid Profile ◽  
Body Mass ◽  
The Body ◽  
Current Evidence ◽  
Diabetic Patients ◽  
Anthropometric Parameters

Aim. The efficacy of triphala on lipid profile, blood glucose and anthropometric parameters and its safety were assessed. Methods. Databases such as PubMed, ScienceDirect, Web of Science, and Thai Library Integrated System (ThaiLIS) were systematically searched to review current evidence of randomized controlled trials (RCT) on triphala. RCTs investigating the safety and efficacy of triphala on lipid profile, blood glucose and anthropometric parameters were included. Study selection, data extraction, and quality assessment were performed independently by 2 authors. Results. Twelve studies on a total of 749 patients were included. The triphala-treated groups showed significantly reduced low-density lipoprotein-cholesterol, total cholesterol and triglyceride in 6 studies. Five RCTs demonstrated triphala-treated groups led to statistically significant decrease in body weight, body mass index and waist circumference of obese patients. Moreover, triphala significantly decreased fasting blood glucose level in diabetic patients but not in people without diabetes. No serious adverse event associated with triphala was reported during treatment. Conclusions. This review summarized a current evidence to show triphala might improve the lipid profile, blood glucose, the body weight, body mass index and waist circumference under certain conditions. However, large well-designed RCTs are required to confirm this conclusion.

scholarly journals Functional profiling of COVID-19 respiratory tract microbiomes

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Niina Haiminen ◽  
Filippo Utro ◽  
Ed Seabolt ◽  
Laxmi Parida
Keyword(s):  
Respiratory Tract ◽  
Carbohydrate Metabolism ◽  
Lower Respiratory Tract ◽  
Viral Infections ◽  
Lavage Fluid ◽  
Degradation Pathway ◽  
Community Acquired Pneumonia ◽  
The Body ◽  
Sequencing Data ◽  
Functional Profiling

AbstractIn response to the ongoing global pandemic, characterizing the molecular-level host interactions of the new coronavirus SARS-CoV-2 responsible for COVID-19 has been at the center of unprecedented scientific focus. However, when the virus enters the body it also interacts with the micro-organisms already inhabiting the host. Understanding the virus-host-microbiome interactions can yield additional insights into the biological processes perturbed by viral invasion. Alterations in the gut microbiome species and metabolites have been noted during respiratory viral infections, possibly impacting the lungs via gut-lung microbiome crosstalk. To better characterize microbial functions in the lower respiratory tract during COVID-19 infection, we carry out a functional analysis of previously published metatranscriptome sequencing data of bronchoalveolar lavage fluid from eight COVID-19 cases, twenty-five community-acquired pneumonia patients, and twenty healthy controls. The functional profiles resulting from comparing the sequences against annotated microbial protein domains clearly separate the cohorts. By examining the associated metabolic pathways, distinguishing functional signatures in COVID-19 respiratory tract microbiomes are identified, including decreased potential for lipid metabolism and glycan biosynthesis and metabolism pathways, and increased potential for carbohydrate metabolism pathways. The results include overlap between previous studies on COVID-19 microbiomes, including decrease in the glycosaminoglycan degradation pathway and increase in carbohydrate metabolism. The results also suggest novel connections to consider, possibly specific to the lower respiratory tract microbiome, calling for further research on microbial functions and host-microbiome interactions during SARS-CoV-2 infection.

scholarly journals Erythrocytes: Central Actors in Multiple Scenes of Atherosclerosis

2021 ◽  
Vol 22 (11) ◽  
pp. 5843
Author(s):  
Chloé Turpin ◽  
Aurélie Catan ◽  
Olivier Meilhac ◽  
Emmanuel Bourdon ◽  
François Canonne-Hergaux ◽  
...  
Keyword(s):  
Iron Homeostasis ◽  
The Body ◽  
Diabetic Patients ◽  
Special Focus ◽  
Plaque Progression ◽  
Cell Dysfunction ◽  
Circulating Cells ◽  
The Impact ◽  
Progression Of Atherosclerosis

The development and progression of atherosclerosis (ATH) involves lipid accumulation, oxidative stress and both vascular and blood cell dysfunction. Erythrocytes, the main circulating cells in the body, exert determinant roles in the gas transport between tissues. Erythrocytes have long been considered as simple bystanders in cardiovascular diseases, including ATH. This review highlights recent knowledge concerning the role of erythrocytes being more than just passive gas carriers, as potent contributors to atherosclerotic plaque progression. Erythrocyte physiology and ATH pathology is first described. Then, a specific chapter delineates the numerous links between erythrocytes and atherogenesis. In particular, we discuss the impact of extravasated erythrocytes in plaque iron homeostasis with potential pathological consequences. Hyperglycaemia is recognised as a significant aggravating contributor to the development of ATH. Then, a special focus is made on glycoxidative modifications of erythrocytes and their role in ATH. This chapter includes recent data proposing glycoxidised erythrocytes as putative contributors to enhanced atherothrombosis in diabetic patients.

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