scholarly journals Galectin-3 in the Gut-liver axis Regulates Autistic-like Behaviors by Mechanism Associated with Cerebral Shank-3+ cell Niches in BALB/c Mice

2021 ◽  
Author(s):  
Felipe Lemos ◽  
Caio Prins ◽  
Raul Carpi-Santos ◽  
Ingrid Waclawiak ◽  
Sofia Santos ◽  
...  
Keyword(s):  
Histological Analysis ◽  
Oral Intake ◽  
Cell Junctions ◽  
Cow’S Milk ◽  
Ki 67 ◽  
Autistic Behavior ◽  
Cow's Milk ◽  
Galectin 3 ◽  
First Time ◽  
The Brain

Abstract Galectin-3 stabilizes cell-cell junctions and regulates inflammatory pathways in the gut-liver axis. Galectin-3 knockout (Lgals3−/−) mice have atypical behaviors by obscure mechanisms. Given that BALB/c mice naturally develop low-sociability, stereotypies and restrict interest, they have been included as autism experimental model. Our major aims were to investigate whether galectin-3 in the gut-liver axis interferes with autistic-like behaviors analyzing BALB/c Lgals3−/− mice or under partial inhibition of galectin-3 oral intake of cow’s milk for 7 days. Behavioral patterns were assessed using a three-chambers test, open field, and self-grooming. Histological analysis and immunohistochemistry (Galectin-3, NOS-2, Iba-1, Ki-67, Dll-4, Shank-3, Synaptophysin and Drebrin) were performed in gut, liver, and/or brain. Lgals3−/− mice amplified stereotypies, social retraction and restrict interest associated with reduction of cerebral Shank-3+ cells. In Lgals3+/+ mice, cow’s milk intake also amplified atypical behaviors, reduced galectin-3 in enterocytes and Kupffer cells, and disturbed niches of intestinal KI67+ and Dll-4+ cells and hepatic NOS2+ cells. In the brain of milk-treated mice, Iba-1+ microglial cells and NOS2+ Purkinje cells were increased whereas Shank-3+ and Drebrin+Synaptophysin+ cells were reduced suggesting, for the first time, that galectin-3 interferes with autistic behavior. Perhaps, a perspective to new therapies in genetically predisposed individuals to atypical behaviors.

scholarly journals Breast milk provides inadequate amounts of vitamin B12 for predominantly breastfed Guatemalan infants

2020 ◽  
Vol 90 (5-6) ◽  
pp. 395-402
Author(s):  
Miriam A. Anaya-Loyola ◽  
Alex Brito ◽  
Kenneth H. Brown ◽  
Lindsay H. Allen
Keyword(s):  
Breast Milk ◽  
Vitamin B12 ◽  
Cow’S Milk ◽  
Guatemala City ◽  
Total Consumption ◽  
Cow's Milk ◽  
High Prevalence ◽  
B12 Deficiency ◽  
And Function ◽  
The Brain

Abstract. Vitamin B12 (B12) plays in an important role in the development and function of the brain and nervous system, and adequate B12 status is especially important for the normal development of infants. In previous research conducted in Guatemala City we reported a high prevalence of B12 deficiency in lactating women and their infants 3 and 12 months of age, and low B12 concentrations in breast milk. The objective of this study was to assess predictors of serum B12 concentration in predominantly breastfed Guatemalan infants including intake of B12 from breast milk and other foods. Serum B12, breast milk and other food intakes, anthropometry, morbidity and socioeconomic status were assessed in infants 6.7 ± 0.6 months of age (n = 127, 52% female) in peri-urban Guatemala City. Twenty-four percent of infants had deficient B12 status (serum B12 concentration < 148 pmol/L) and 37% had marginal B12 status (148–220 pmol/L). Serum B12 concentrations were negatively correlated with infants’ consumption of energy from breast milk (r = −0.37, p = 0.001), and positively correlated with their total consumption of animal source foods, especially cow’s milk (r = 0.40, p = 0.001). Based on previously analyzed breast milk B12 concentrations in a nearby community, breast milk provided < 10% of the recommended daily B12 intake for this age. We conclude that there was a high prevalence of B12 deficiency in these Guatemalan infants by 6 months of age. Serum B12 was higher in infants consuming more cow’s milk and lower in those consuming more breast milk.

scholarly journals Palatability of Goat’s versus Cow’s Milk: Insights from the Analysis of Eating Behavior and Gene Expression in the Appetite-Relevant Brain Circuit in Laboratory Animal Models

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 720 ◽  
Author(s):  
Anica Klockars ◽  
Erin Wood ◽  
Sarah Gartner ◽  
Laura McColl ◽  
Allen Levine ◽  
...  
Keyword(s):  
Gene Expression ◽  
Animal Studies ◽  
Laboratory Animals ◽  
Cow’S Milk ◽  
Laboratory Mice ◽  
Short Term ◽  
Systematic Analysis ◽  
Cow's Milk ◽  
Brain Circuit ◽  
The Brain

Goat’s (GM) and cow’s milk (CM) are dietary alternatives with select health benefits shown in human and animal studies. Surprisingly, no systematic analysis of palatability or preference for GM vs. CM has been performed to date. Here, we present a comprehensive investigation of short-term intake and palatability profiles of GM and CM in laboratory mice and rats. We studied consumption in no-choice and choice scenarios, including meal microstructure, and by using isocaloric milks and milk-enriched solid diets. Feeding results are accompanied by qPCR data of relevant genes in the energy balance-related hypothalamus and brain stem, and in the nucleus accumbens, which regulates eating for palatability. We found that GM and CM are palatable to juvenile, adult, and aged rodents. Given a choice, animals prefer GM- to CM-based diets. Analysis of meal microstructure using licking patterns points to enhanced palatability of and, possibly, greater motivation toward GM over CM. Most profound changes in gene expression after GM vs. CM were associated with the brain systems driving consumption for reward. We conclude that, while both GM and CM are palatable, GM is preferred over CM by laboratory animals, and this preference is driven by central mechanisms controlling eating for pleasure.

Letters to the Editor

PEDIATRICS ◽  
1965 ◽  
Vol 36 (5) ◽  
pp. 807-807
Author(s):  
BARRY SHANDLING
Keyword(s):  
Rectal Bleeding ◽  
Gastrointestinal Hemorrhage ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Letters To The Editor ◽  
Cow's Milk ◽  
First Time ◽  
Older Child

I am grateful to you for providing me with an opportunity to reply to a letter from Drs. Lahey, Wilson, and Heiner. Their suggestion that certain cases of otherwise unexplained rectal bleeding may be the result of a milk allergy is an excellent one. Certainly, apart from the child with an exsanguinating gastrointestinal hemorrhage, an attempt should be made to determine the effects of ingestion of cow's milk. This is especially indicated in the infant under 2 years of age. An older child, say of 8 years, presenting for the first time with unexplained rectal bleeding is not likely to have cow's milk incriminated.

scholarly journals Textural profile characteristic of the curd mass from camel milk for gero diet

2021 ◽  
pp. 16-22
Author(s):  
K. C. Kulazhanov ◽  
F. T. Dikhanbayeva ◽  
E. Zh. Zhaxybayeva ◽  
A. B. Essenova ◽  
G. E. Yessirkep
Keyword(s):  
Fermented Milk ◽  
Camel Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Milk Products ◽  
Texture Profile ◽  
Cow's Milk ◽  
Flaxseed Flour ◽  
Profile Characteristic ◽  
First Time

There are not so many fermented milk products recommended for use in gerodiet. Among them, for the first time, the textural characteristics of curd mass made from camel milk with the addition of flaxseed flour were investigated. As a result of the study, it was found that camel milk curd differs in hardness, adhesion and distribution compared to cow milk curd. In terms of adhesion, the camel milk curd was 44.52% higher than the cow milk curd and 85% lower than the cow and camel milk curd. The adhesion of the curd mass from cow's milk was the least important among the curd mass. It was noted that the time taken to dispense the camel curd was 50% less than the time taken to dispense the cow's milk curd. However, all samples of curd mass did not differ significantly in hardness. As a result of the study, it can be concluded that camel milk curd mass in terms of chewing, distribution and firmness can have an effective texture profile compared to other samples.

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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