Lysozyme Activity in Buffalo Milk: Effect of Lactation Period, Parity, Mastitis, Season in India, pH and Milk Processing Heat Treatment

Abstract Background: Buffalo milk is rich in various nutritional components and bioactive substances that provide more essential health benefits to human body. Recently, exosome identified in the breast milk has been reported as a neotype nutrient and can mediate intercellular communication with exosomal miRNAs. In the present study, we therefore hypothesized that exosome-derived miRNAs from buffalo milk would play the potential physiological importance of consumption of buffalo milk.Results: We isolated exosomes from buffalo and cow milk samples that were obtained at mid-lactation period, and the exosomal miRNA profiles were then generated using miRNA-seq. In addition, miRNAomes of pig, human and panda milk exosomes were downloaded from GEO database. Finally, a total of 27 milk exosomal miRNA profiles that included 4 buffalo, 4 cow, 8 pig, 4 human and 7 panda were analyzed using the miRDeep2 program. A total of 558 unique miRNA candidates existed across all species, and the top 10 highly expressed miRNA were evolutionarily conserved across multiple species. Functional analysis revealed that these milk enriched miRNAs targeted 400 putative sites to modulate disease resistance, immune responsiveness and basic metabolism events. In addition, a total of 32 miRNAs in buffalo milk were significantly up-regulated compared with non-buffalo milks, while 16 were significantly down-regulated. Of interest, functional analysis showed that up-regulated miRNA were mainly related to host metabolism processes, while the predicted functions of down-regulated miRNAs were enriched in immune response.Conclusion: In this study, we explored the exosomal miRNAome differences between milks of different animals, expanding the theoretical basis for potential applications of the miRNA-containing vesicles.

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Heat Resistance of Escherichia coli in Cow and Buffalo Milk

Journal of Food Protection ◽

10.4315/0362-028x-43.5.376 ◽

1980 ◽

Vol 43 (5) ◽

pp. 376-380 ◽

Cited By ~ 2

Author(s):

R. S. SINGH ◽

B. RANGANATHAN

Keyword(s):

Escherichia Coli ◽

Heat Treatment ◽

Heat Resistance ◽

Skim Milk ◽

Buffalo Milk ◽

Time Interval ◽

E Coli ◽

Heat Resistant ◽

Whole Milk

Three Escherichia coli cultures (0111:B4, 0127:B8 and NP) were selected to study their heat-resistant characteristics when in cow skim, cow whole and buffalo whole milk. The temperatures of heat-treatment included in this study were 50, 55, 60 and 63 C. The time interval during heat-treatment was 10 min at 50 and 55 C and 5 min at 60 and 63 C. Marked differences in heat-resistance were observed in the three E. coli cultures. The z-values obtained for strain 0111:B4 were 8.3, 9.0 and 10.2 when tested in cow skim milk, cow whole milk and buffalo milk, respectively. The z-values for 0127:B8 and NP were 17.5, 18.0 and 19.2 and 18.8, 19.0 and 20.3, respectively, for the three types of milk.

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Biochemical characterization of buffalo (Bubalus bubalis) milk lysozyme

Journal of Dairy Research ◽

10.1017/s0022029903216198 ◽

2003 ◽

Vol 70 (4) ◽

pp. 467-471 ◽

Cited By ~ 7

Author(s):

Subhadra Priyadarshini ◽

Vinod K Kansal

Keyword(s):

Biochemical Characterization ◽

Bovine Milk ◽

Bubalus Bubalis ◽

Clinical Mastitis ◽

Buffalo Milk ◽

Lysozyme Activity ◽

Cow Milk ◽

Mature Milk ◽

Stage Of Lactation

Lysozyme, a low-molecular weight basic protein, is an important component of the antibacterial system in milk. Lysozyme activity is higher in buffalo milk (60±3·9×10−3 units/ml) than in bovine milk (29·1±1·5×10−3 units/ml). Buffalo colostrum contains five-times more lysozyme activity than mature milk (Priyadarshini & Kansal, 2002a). Lysozyme activity in buffalo milk is not influenced by the parity of animal or stage of lactation, but it increases during extreme weather (winter and summer). Lysozyme in buffalo milk is more stable than in cow milk during storage and heat treatment. A sharp increase in milk lysozyme has been observed in buffaloes with sub-clinical mastitis (Priyadarshini & Kansal, 2002a).

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JUSTIFICATION OF THE APPLICATION COMPLEX PREPARATION «FERORSEL» IN PIG BREEDING

Scientific Notes Kazan Bauman State Academy of Veterinary Medicine ◽

10.31588/2413-4201-1883-246-2-49-53 ◽

2021 ◽

Vol 246 (2) ◽

pp. 49-53

Author(s):

A.S. Gasanov ◽

◽

Z.M. Zukhrabova ◽

R.M. Aslanov ◽

B.F. Tamimdarov ◽

...

Keyword(s):

Iron Deficiency ◽

Iron Metabolism ◽

Lysozyme Activity ◽

The Body ◽

Deficiency Anemia ◽

Positive Trend ◽

Lactation Period ◽

Organic Selenium ◽

Treatment And Prevention ◽

Complex Preparation

It is experimentally proved that the use of the drug "Ferorsel", containing a complex of iron succinate with organic selenium and the development of optimal modes of use show a positive trend in the treatment and prevention of anemia in piglets, as well as in increasing the resistance of the body of sick animals. Thus, the use of this drug in pregnant sows contributed to the normal course of pregnancy and the prevention of alimentary iron deficiency anemia in suckling pigs. Further use of the drug throughout the lactation period contributed to the normalization of hematopoiesis, iron metabolism in the body and improvement of the productive qualities of sows, as well as an increase in the level of bactericidal, lysozyme activity of blood serum and phagocytic activity of neutrophils.

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An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

Czech Journal of Food Sciences ◽

10.17221/466/2015-cjfs ◽

2016 ◽

Vol 34 (No. 3) ◽

pp. 271-279 ◽

Cited By ~ 6

Author(s):

Piepiórka-Stepuk Joanna ◽

Tandecka Katarzyna ◽

Jakubowski Marek

Keyword(s):

Heat Treatment ◽

Stainless Steel ◽

Steel Surface ◽

Raw Milk ◽

Stainless Steel Surface ◽

Microscopic Structure ◽

Milk Processing ◽

Confocal Scanning Laser Microscope ◽

Confocal Scanning ◽

Confocal Scanning Laser

Results of research on the effect of stainless steel (SS) surface roughness on the amount and microscopic structure of milk impurities, formed under the influence of high-temperature milk processing are presented. Three types of plates of different roughness were used in the study: Ra = 0.028 µm; Ra = 0.174 µm; Ra = 0.445 µm. The plates were immersed in raw milk and heated at 85–90°C for 30 min, imitating pasteurisation conditions. As a result of this action, a milk sediment difficult to remove was created. The structure of impurities was determined by the Confocal Scanning Laser Microscope CSLM method. The analysis of the microscopic structure of formed milk impurities enabled their classification into three types depending on their structure and way of their bonding to the surface. The research results suggested that the roughness plays a prominent role in the level of fouling and probably in cleaning effectiveness.

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Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate

Journal of Food Science and Technology ◽

10.1007/s13197-019-03630-y ◽

2019 ◽

Vol 56 (3) ◽

pp. 1462-1472 ◽

Cited By ~ 2

Author(s):

Ashwajit Tejram Patil ◽

Ganga Sahay Meena ◽

Neelam Upadhyay ◽

Yogesh Khetra ◽

Sanket Girdharbhai Borad ◽

...

Keyword(s):

Heat Treatment ◽

Milk Protein ◽

Buffalo Milk ◽

Protein Concentrate ◽

Milk Protein Concentrate

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Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk

Journal of Food Research ◽

10.5539/jfr.v2n6p55 ◽

2013 ◽

Vol 2 (6) ◽

pp. 55 ◽

Cited By ~ 1

Author(s):

Dimitris Petridis ◽

Georgia Dimitreli ◽

Stella Chrysalidou ◽

Pantelina Akakiadou

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Flow Behavior ◽

Whey Proteins ◽

Fat Content ◽

Buffalo Milk ◽

Sensory Properties ◽

Sensory Characteristics ◽

Regression Equations ◽

Color Intensity

The effects of fat content and the supplementation of milk with Sodium Caseinates (SCN) and Whey Proteins Concentrates (WPC) on the rheological and sensory properties of stirred yogurt made from buffalo milk were investigated. Whether the heat treatment of the milk affected the rheological behavior and the sensory characteristics of the samples was also evaluated. Principal Component Analysis (PCA) was used to assess in detail the relative contribution of whey proteins, caseins and fat on the rheological properties and sensory characteristics of the samples. Furthermore, it related the instrumental and objective sensory data to consumer perception (hedonic response of non-trained panelists). The objective acidity and white color intensity were positively correlated and increased with increasing casein content. Fat interacted synergistically with caseins to increase all the hedonic attributes, apart from odor. As far as rheological properties are concerned, elastic modulus (G'), instantaneous elasticity (Gg), retarded elasticity (GR) and Newtonian viscosity (?0) were positively correlated with increasing casein content. However, tan ? was negatively correlated with the aforesaid attributes and increased with increasing fat content. Whey proteins in the presence of fat determined the magnitude of flow behavior index (n). The lactic acid concentration (%) and the b component of color (yellow color intensity) were affected positively by SCN and WPC addition but in the absence of fat. In all regression equations the effect of process temperature was found to be insignificant. Finally, the consumer-optimized composition of the fat and the added SCN can be used to formulate a marketable product.

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Effect of heat treatment on camel milk proteins with respect to antimicrobial factors: a comparison with cows' and buffalo milk proteins

Food Chemistry ◽

10.1016/s0308-8146(99)00199-5 ◽

2000 ◽

Vol 68 (2) ◽

pp. 227-232 ◽

Cited By ~ 99

Author(s):

E.I Elagamy

Keyword(s):

Heat Treatment ◽

Milk Proteins ◽

Buffalo Milk ◽

Camel Milk ◽

Camel Milk Proteins

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The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands

Food & Function ◽

10.1039/c5fo00718f ◽

2016 ◽

Vol 7 (1) ◽

pp. 239-249 ◽

Cited By ~ 19

Author(s):

Fahui Liu ◽

Małgorzata Teodorowicz ◽

Martinus A. J. S. van Boekel ◽

Harry J. Wichers ◽

Kasper A. Hettinga

Keyword(s):

Heat Treatment ◽

Maillard Reaction ◽

Structural Changes ◽

Binding Capacity ◽

Whey Proteins ◽

Milk Proteins ◽

Chemical Modifications ◽

Milk Processing ◽

Igg Binding

Heat treatment is the most common way of milk processing, inducing structural changes as well as chemical modifications in milk proteins.

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Milk exosome-derived miRNAs from water buffalo are implicated in immune response and metabolism process

10.21203/rs.2.18250/v2 ◽

2020 ◽

Author(s):

Zujing Chen ◽

Yueqin Xie ◽

Junyi Luo ◽

Ting Chen ◽

Qianyun Xi ◽

...

Keyword(s):

Functional Analysis ◽

Nutrient Content ◽

Buffalo Milk ◽

Cow Milk ◽

Lactation Period ◽

Sequencing Data ◽

Physiological Importance ◽

Mirna Sequencing ◽

Potential Applications ◽

Exosomal Mirna

Abstract Background: Buffalo milk represents an indispensable source of nourishment, and recently receives increasing research interest and investment in various countries due to its high nutrient content compared with non-buffalo milks. Exosomes are membranous vesicles of endocytic origin that are found in various breast milks and can mediate intercellular communication with exosomal miRNAs. In comparison with non-buffalo milks, we hypothesized that exosomes from buffalo milk, compared with cow-milk, would yield novel miRNAs that would inform the potential physiological importance of consumption of buffalo-milk exosomes.Results: Here, we isolated exosomes from buffalo and cow milk samples that were obtained at mid-lactation period, and the exosomal miRNA profiles were then generated using RNA-seq. As control, miRNA sequencing data of pig, human and panda milk exosomes were downloaded from GEO database. Finally, a total of 27 milk exosomal miRNA profiles that included 4 buffalo, 4 cow, 8 pig, 4 human and 7 panda were analyzed using the miRDeep2 program. For these datasets there were 558 unique miRNA candidates existed across all species, and the top 10 highly expressed miRNA were evolutionarily conserved across multiple species. Functional analysis revealed that these milk enriched miRNAs targeted 400 putative sites to modulate disease resistance, immune responsiveness and basic metabolism events. In addition, a total of 32 miRNAs in buffalo milk were significantly up-regulated compared with non-buffalo milks, while 16 were significantly down-regulated. Of interest, functional analysis showed that up-regulated miRNA were mainly related to host metabolism processes, while the predicted functions of down-regulated miRNAs were enriched in immune response.Conclusion: In this study, we explored the exosomal miRNAome differences between milks of different animals, expanding the theoretical basis for potential applications of the miRNA-containing vesicles.

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