scholarly journals Production of the Antihypertensive Peptide Tyr-Pro from Milk Using the White-Rot Fungus Peniophora sp. in Submerged Fermentation and a Jar Fermentor

Dairy ◽  
2021 ◽  
Vol 2 (3) ◽  
pp. 452-461
Author(s):  
Kenji Okamoto ◽  
Ryosuke Ito ◽  
June Hayashi ◽  
Mizuki Tagawa
Keyword(s):  
Proteolytic Enzymes ◽  
Fermented Milk ◽  
White Rot ◽  
White Rot Fungus ◽  
Cow’S Milk ◽  
Efficient Production ◽  
Good Growth ◽  
Low Fat ◽  
Physical Stimulation ◽  
Cow's Milk

In order to evaluate the blood pressure-lowering peptide Tyr-Pro (YP) derived from casein, we wanted to develop an efficient fermentation method. Therefore, we chose to use a jar fermentor for this purpose. Strains with an excellent antihypertensive peptide-releasing ability from casein were selected from basidiomycete fungi that grow well in milk under shaking conditions accompanied by physical stimulation. Among them, the white-rot fungus Peniophora sp., which is suited for growth only in cow’s milk or low-fat milk under vigorous shaking conditions, was found to release peptides and amino acids from milk. When comparing the growth in cow’s milk and low-fat milk, there was no particular difference in the growth of mycelia between the two, but this fungus tended to preferentially consume lactose under low-fat conditions. The fermented milk exhibited good production of the target peptide YP. The expression of many genes encoding proteolytic enzymes, such as aminopeptidases and carboxypeptidases, was observed during the milk fermentation. Furthermore, this fungus showed good growth in a jar fermentor culture using only cow’s milk or low-fat milk, which enabled the efficient production of YP and ACE-inhibitory activity. At this time, it was more effective to use cow’s milk than low-fat milk. These results suggest that Peniophora sp. could be potentially useful in the production of the functional YP peptide from milk.

scholarly journals Cow's Milk and Dairy Consumption: Is There Now Consensus for Cardiometabolic Health?

2020 ◽  
Vol 7 ◽  
Author(s):  
Sally D. Poppitt
Keyword(s):  
Dairy Products ◽  
Fat Content ◽  
Animal Origin ◽  
Cow’S Milk ◽  
Cardiometabolic Health ◽  
Inverse Association ◽  
Low Fat ◽  
Cow's Milk ◽  
Positive Effects ◽  
Dairy Consumption

Cow's milk and dairy products derived from this complex food source have long been proposed as beneficial to human health, yet underlying clinical evidence of direct benefit continues to raise controversy. Limited evidence supports positive cardiometabolic effects of a number of dairy macro- and micronutrient components including whey protein and casein, unsaturated fats, milk fat globule membrane (MFGM) and polar phospholipids, vitamin D and calcium, in addition to non-bovine components including bacterial and yeast probiotics. More controversial remain lipid components trans fats, including trans vaccenic acid, trans palmitoleic acid, and conjugated cis trans linoleic acid (CLA), plus medium-chain and odd-chain dairy fats. New evidence is rapidly identifying multiple pathways by which these dairy nutrients may effect health. Processing, including fermentation and homogenization, may also have positive effects. Conversely, the high saturated fat content of dairy has long raised concern, aligned with international guidelines to minimize dietary intake of animal-origin saturated fatty acids (SFA) to achieve better cardiometabolic health. However, led in part by observational studies and meta-analyses showing dairy to have no or even an inverse association with cardiometabolic health, evidence from randomized controlled trials (RCTs) has been scrutinized over the last 5 years, and focus on low-fat dairy has been challenged. Recent evidence supports the hypothesis that adverse effects of SFAs on metabolic health may be ameliorated when these fats are consumed within a complex matrix such as milk, cheese or yogurt, and that dairy food categories may influence outcomes as much as total fat content. For example, yogurt and high-fat, high-SFA cheese have a negative association with risk of type 2 diabetes (T2D) in many, not all, published trials. However, large sample dairy RCTs of long duration with CVD or T2D incidence as primary endpoints are lacking. This is a clear research gap, with these clinical studies required if a causative link between dairy and improved cardiometabolic health is to be confirmed and in turn promoted through dietary guidelines. Current advisories from national guidance groups such as American Heart Association (AHA) and European Society of Cardiology (ESC) continue to promote consumption of low-fat dairy products, whilst liquid milk and yogurt remain part of nutrition guidelines from joint American Diabetes Association (ADA)/European Association for Study of Diabetes (EASD) reports, and as part of a “no-one-size-fits-all” answer to diet and T2D by the ADA in their most recent 2019 Consensus Report.

The Hypocholesteremic Effect of Milk — A Review

1978 ◽  
Vol 41 (3) ◽  
pp. 226-235 ◽  
Author(s):  
T. RICHARDSON
Keyword(s):  
Serum Cholesterol ◽  
Orotic Acid ◽  
Human Subjects ◽  
Cholesterol Biosynthesis ◽  
Skim Milk ◽  
Fermented Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Cholesterol Levels ◽  
Low Serum

Each Maasai tribesman in Africa ordinarily consumes 4–5 liters of fermented whole milk per day in addition to substantial quantities of meat. In spite of this diet high in saturated fat and cholesterol, the Maasai have low serum cholesterol levels and a very low incidence of clinical coronary heart disease. In studying this paradox, Mann and co-workers serendipitiously discovered that there is apparently a milk factor (MF) in the fermented milk responsible for the low serum cholesterol levels of the Maasai. A hypocholesteremic effect of fermented whole and skim milk was subsequently confirmed on American volunteers, each consuming 2–4 liters per day. Administration of radioactive acetate to human subjects on the fermented milk diet indicated that cholesterol biosynthesis was inhibited by MF. In later studies with human volunteers, English workers demonstrated a hypocholesteremic effect of unfermented whole and skim milk when consumed at a level of about 2 liters per day per caput for 2 weeks. Although the MF apparently exists in unfermented milk, there are suggestions that its concentration is slightly higher in fermented compared to unfermented milks. A hypocholesteremic effect of milk has also been demonstrated in rats by several researchers. Even though the identity of the MF is unknown at this time, it has been suggested that it may be 3-hydroxy-3-methylglutaric acid (HMG) and/or orotic acid. It is not known whether HMG occurs in cow's milk, but HMG is known to inhibit the rate limiting enzyme in cholesterol biosynthesis, HMG-CoA-reductase. Orotic acid does occur in cow's milk (73–122 mg/liter), and it has marked effects on lipid metabolism in rats. The hypolipemic action of orotic acid in rats is accompanied by induction of a fatty liver.

scholarly journals Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1071-1081
Author(s):  
N. Aini ◽  
B. Sustriawan ◽  
V. Prihananto ◽  
J. Sumarmono ◽  
R.N. Ramadan ◽  
...  
Keyword(s):  
Protein Content ◽  
Sweet Corn ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Cow’S Milk ◽  
Low Fat ◽  
Cow's Milk ◽  
Low Fat Cheese

Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

Intestinal Barrier Function and Cow's Milk Sensitization in Guinea Pigs Fed Milk or Fermented Milk

1999 ◽  
Vol 28 (2) ◽  
pp. 191-198 ◽  
Author(s):  
Kathleen Terpend ◽  
Marie-Agnès Blaton ◽  
Céline Candalh ◽  
Jean-Michel Wal ◽  
Philippe Pochart ◽  
...  
Keyword(s):  
Barrier Function ◽  
Guinea Pigs ◽  
Intestinal Barrier ◽  
Fermented Milk ◽  
Intestinal Barrier Function ◽  
Cow’S Milk ◽  
Cow's Milk

KEFIR DENGAN KOMBINASI SUSU SAPI DAN TEPUNG MOCAF TERHADAP pH, KADAR AIR, TOTAL PADATAN DAN PROPERTI FISIK

2021 ◽  
Vol 1 (01) ◽  
pp. 21-28
Author(s):  
Yopi Ilyas Pratama ◽  
Firgian Ardigurnita ◽  
Putri Dian Wulansari
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Physical Property ◽  
Fermented Milk ◽  
Cow’S Milk ◽  
Test Results ◽  
Pathogenic Yeast ◽  
Total Solids ◽  
Cow's Milk ◽  
Kefir Grain

ABSTRAK   Kefir merupakan sebuah produk olahan dalam bentuk minuman dari suatu fermentasi susu menggunakan starter berupa butir atau biji kefir (kefir grain/kefir granule) yaitu butiran-butiran putih atau krem yang memiliki kandungan Streptococcus sp, Lactobacilli dan beberapa jenis ragi atau khamir nonpatogen. Bakteri tersebut memiliki peran dalam pembentukan asam laktat, sedangkan khamir menghasilkan alkohol dan CO2. Tujuan penelitian ini adalah untuk mengetahui pengaruh kombinasi susu sapi dan tepung mocaf pada kefir dan menentukan formulasi kombinasi susu sapi dan tepung mocaf paling optimal.  Penelitian ini dilakukan secara experimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 6 ulangan. Perbandingan antara susu sapi dan tepung mocaf adalah 100:0, 90:10, 80:20, 70:30. Parameter yang dianalisis meliputi pH, Kadar air, total padatan dan propert fisik. Hasil yang diperoleh dianalisis menggunakan uji analisis variasi ANAVA. Hail uji pada pH dan kadar air mengalami kenaikan sedangkan total padatan mengalami penurunan. Kesimpulan pada penelitian Kefir dengan kombinasi susu sapi sangat berpengaruh nyata (p<0,01) terhadap nilai pH, kadar air dan total padatan. Nilai pH mengalami kenaikan dikarenakan tingginya pati pada tepung mocaf. Peningkatan nilai kadar air dan penurunan total padatan disebabkan banyaknya air pada larutan mocaf. Hasil uji pada properti fisik ini tidak memiliki perbedaan hal ini dikarenakan tepung mocaf memiliki warna putih, aroma netral, dan rasa netral. Kata Kunci: Kefir, Tepung Mocaf, Susu Sapi, Susu Fermentasi   ABSTRACT   Kefir is a processed product in the form of a drink from a fermented milk using a starter in the form of kefir grains or seeds (kefir grain/kefir granule), namely white or cream granules containing Streptococcus sp, Lactobacilli and several types of non-pathogenic yeast or yeast. These bacteria have a role in the formation of lactic acid, while yeasts produce and CO2. The purpose of this study was to determine the effect of the combination of cow's milk and mocaf flour on kefir and to determine the most optimal combination of cow's milk and mocaf flour. This research was conducted experimentally using a completely randomized design (CRD) with 4 treatments and 6 replications. The ratio between cow's milk and mocaf flour is 100:0, 90:10, 80:20, 70:30. Parameters analyzed include pH, moisture content, and total solids. The results obtained were analyzed using the ANOVA variation analysis test. The test results on pH and water content increased while total solids decreased. The conclusion in the study of Kefir with a combination of cow's milk was very significant (p<0.01) on the pH value, water content and total solids. The pH value increased due to the high starch in mocaf flour. Increase in the value of water content and decrease in total solids due to the amount of water in the mocaf solution. The test results on this physical property have no difference, this is due to the white color of mocaf flour, neutral aroma, and neutral taste. Keywords: Kefir, Mocaf Flour, Cow's Milk, Fermented Milk

COMMITTEE ON NUTRITION

PEDIATRICS ◽  
1959 ◽  
Vol 23 (2) ◽  
pp. 408-412
Keyword(s):  
Human Milk ◽  
Infant Feeding ◽  
Infant Nutrition ◽  
Proteolytic Enzymes ◽  
Enzyme Treatment ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Scant Attention ◽  
Mere Existence ◽  
Nutritional Benefits

Treatment of raw cow's milk with pancreatic proteolytic enzymes reduces curd tension to levels comparable to those achieved by many other methods suitable for the preparation of soft-curd milk. No other biologic or nutritional benefits have been shown to result from enzyme treatment of milk. No evidence is available for assigning any benefit in infant nutrition to the proteolytic activity naturally occurring in human milk or persisting in enzyme-treated cow's milk after pasteurization. Argument based on the mere existence of proteolytic enzymes in human milk cannot justify enthusiastic claims for use of enzyme-treated milk in infant feeding. The subject of enzymes in milk and their potential role in infant feeding has received scant attention; further study may reveal information which will call for reappraisal in the future.

scholarly journals Proteolytic Enzymes in Human and Cow's Milk

1956 ◽  
Vol 39 (8) ◽  
pp. 1097-1103 ◽  
Author(s):  
A.B. Storrs ◽  
M.E. Hull
Keyword(s):  
Proteolytic Enzymes ◽  
Cow’S Milk ◽  
Cow's Milk
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