Functional Properties and Metabolic Profile of National Fermented Products of Russia and South Africa

. Both Russia and South Africa have a long-standing history of fermented milk product consumption. Along with the products widely distributed around the world, such as yoghurts, in each of these countries there are a number of national products. An example of a widely demanded fermented milk product in Russia is Kefir.This productis used not only as a food source in the diet of children and adults, but also in medical institutions, since ithasa positive effect onhuman health when consumed regularly. South Africa is characterized by the consumption of products such as Amasi,which is produced commercially. Its consumption has also been shown to have beneficial effects on the digestive system. In this research, the metabolic profiles(fatty acid composition and volatile compounds) of these fermented milk products were analyzed and these showed significant differences. The results indicated that this metabolite composition reflected the different production protocols and microbial complexity of these dairy products. The functional properties of the studied drinks were also considered.The average content of L-leucine equivalents in Amasi was slightly higher (6.5-8.9mMol×L −1) than in Kefir (4.9-6.7mMol×L −1). Antioxidant and antihypertensive activity of the fermented products correlated with the depth of hydrolysis of the milk proteins. Amasishowed higher antioxidant and antihypertensive activities (600- 796µМolТE/ml and 1.3-1.5mg/ml, respectively) than Kefir (246-574µМolТE/ml and 2.0-4.3mg/ml, respectively). Keywords: fermented products, Kefir, Amasi,metabolic profile, antioxidant potential, antihypertensive properties

The Role of Bovine and Non-Bovine Milk in Cardiometabolic Health: Should We Raise the “Baa”?

Although causality is yet to be confirmed, a considerable volume of research has explored the relationships between cow milk consumption, type II diabetes, and cardiovascular disease. Contrastingly, it has not been comprehensively examined whether milk of non-bovine origin can provide cardiometabolic protection. This narrative review outlines the marked differences in macronutrient composition, particularly protein and lipid content, and discusses how whole milk product (and individual milk ingredients) from different species could impact cardiometabolic health. There is some data, although primarily from compositional analyses, animal studies, and acute clinical trials, that non-bovine milk (notably sheep and goat milk) could be a viable substitute to cow milk for the maintenance, or enhancement, of cardiometabolic health. With a high content of medium-chain triglycerides, conjugated linoleic acid, leucine, and essential minerals, sheep milk could assist in the prevention of metabolic-related disorders. Similarly, albeit with a lower content of such functional compounds relative to sheep milk, goat and buffalo milk could be plausible counterparts to cow milk. However, the evidence required to generate nutritional recommendations for ‘non-bovine milk’ is currently lacking. Longer-term randomised controlled trials must assess how the bioactive ingredients of different species’ milks collectively influence biomarkers of, and subsequently incidence of, cardiometabolic health.

Status of the buffalo milk trade and dairy manufacturing business at Bhola district of Bangladesh, and opportunities for buffalo milk products branding

The objective of this study was to know the existing buffalo milk trade and dairy products production status along with scope for buffalo milk product branding. Hence, a face-to-face interview with eighteen milk traders and processors were performed through simple random sampling method. Milk traders and processors were above 25 years old (94%) and above 5 years (89%) experienced in dairy business. The findings exposed that 11% of the participants were involved in milk collection and selling, 39% were directly involved in product manufacturing, and 50% were engaged in milk collection and processing. Among the manufactured dairy products, traditionally made fermented doi was the best - selling dairy product in the Bhola district. About 47% participants desired to incorporate fat-rich dairy products into their production processes. In general, milk traders sold the maximum amount of milk monthly to doi manufacturers (1453 L), followed by local customers (1175 L), sweetmeat manufacturers (1000 L), restaurants (257 L), and household consumers (250 L). Results showed that buffalo milk prices varied significantly (P<0.001) over the year. The peak buffalo milk price (122 BDT/L) was recorded between November and December, and the off-peak price (82 BDT/L) was between March to May. Data indicated that about 43-50 BDT profit derived through per kg doi and sweetmeat selling. Milk traders and processors mentioned that studied areas had greater shortage of milk preservation facilities. Overall, the findings of this study may give some context for developing sustainable buffalo milk and dairy products value chain in Bangladesh. Res. Agric., Livest. Fish.8(3): 301-310, December 2021

Fatty acid composition of yogurt drink based on mare's milk

In accordance with the local climatic conditions and folk traditions in the Republic of Bashkortostan, dairy horse breeding occupies a leading position. Mare's milk is a unique raw material for the production of a wide variety of highly nutritious, complete and easily digestible food products. Scientists recommend mare's milk as a medicinal and dietary product. The paper presents a yogurt recipe developed on the basis of a composition using mare's milk. The composition received patent No 2677219 ( Composition…, 2019 ). It is known that mare's milk fat is rich in polyunsaturated fatty acids, which are of particular physiological importance for the human body. There is a need to ration and ensure a constant intake of polyunsaturated fatty acids of the ω-3 family with food. The purpose of this work is to study the fatty acid composition of yoghurt. To obtain a fermented milk product, milk from Bashkir mares was used as raw material. The production and research of prototypes of yoghurt were carried out on the basis of the Faculty of Food Technologies of the Bashkir State Agrarian University. The determination of the fatty acid composition of the yoghurt sample took place in the accredited testing laboratory centre "Federal Research Centre for Nutrition and Biotechnology" (Moscow). The use of mare's milk allows one to change the fatty acid composition of the finished fermented milk product. Analysis of the fatty acid composition of the sample has showed that it has a high content of oleic, γ-linolenic, α-linolenic and arachidonic acids.

A Fermented Milk Product Containing B. lactis CNCM I-2494 Improves the Tolerance of a Plant-Based Diet in Patients with Disorders of Gut–Brain Interactions

Healthy, plant-based diets, rich in fermentable residues, may induce gas-related symptoms. The aim of this exploratory study was to assess the effects of a fermented milk product, containing probiotics, on the tolerance of a healthy diet in patients with disorders of gut–brain interactions (DGBI), complaining of excessive flatulence. In an open design, a 3-day healthy, mostly plant-based diet was administered to patients with DGBI (52 included, 43 completed) before and at the end of 28 days of consumption of a fermented milk product (FMP) containing Bifidobacterium animalis subsp. lactis CNCM I-2494 and lactic acid bacteria. As compared to a habitual diet, the flatulogenic diet increased the perception of digestive symptoms (flatulence score 7.1 ± 1.6 vs. 5.8 ± 1.9; p < 0.05) and the daily number of anal gas evacuations (22.4 ± 12.5 vs. 16.5 ± 10.2; p < 0.0001). FMP consumption reduced the flatulence sensation score (by –1.6 ± 2.2; p < 0.05) and the daily number of anal gas evacuations (by –5.3 ± 8.2; p < 0.0001). FMP consumption did not significantly alter the overall gut microbiota composition, but some changes in the microbiota correlated with the observed clinical improvement. The consumption of a product containing B. lactis CNCM I-2494 improved the tolerance of a healthy diet in patients with DGBI, and this effect may be mediated, in part, by the metabolic activity of the microbiota.

The influence of different genotypes of kappa-casein and beta-lactoglobulin on the productivity of cows of Ayrshire, Holstein and Yaroslavl breeds

Under the conditions of intensification of dairy cattle breeding, genetic markers of protein-milk content, namely allelic variants of kappa-casein and beta-lactoglobulin, are increasingly used. They are established by the method of DNA testing on blood samples of breeding animals. This method is also being introduced in our country, which is especially important when selecting breeding sires for the artificial insemination network. The purpose of the research was to study the quality indicators of milk of cows bred in the region of breeds (Ayrshire, Holstein, Yaroslavl), and the protein-milk product produced from it as cottage cheese, depending on the influence of the genotype. The research has been carried out in CJSC “Agrofirma “Pakhma” in the Yaroslavl region. The object of research was cows of Ayrshire, Holstein and Yaroslavl breeds. The sample included 99 cows, including 36 animals of Ayrshire breed, 33 Holstein and 30 Yaroslavl breed. A comparative comprehensive evaluation of the dairy productivity of cows of Ayrshire, Holstein and Yaroslavl breeds under the conditions in one herd using DNA testing has been carried out, for the entire productive period of economic use, the realization of the genetic potential has been traced. For the first time in the Yaroslavl region DNA testing of Ayrshire cows was carried out and new data on the polymorphism of the CSN3 and LGB genes in Holstein and Yaroslavl cows were obtained. The association of CSN3, LGB genotypes and complex genotypes with milk productivity and technological properties of milk has been investigated. The yield and quality of cottage cheese from the milk of cows of different breeds in association with CSN3 genotypes have been studied. As a result of studying the quality indicators of milk of cows of different breeds and the protein-milk product produced from it as cottage cheese, depending on the influence of the genotype. It has been found that cows of different breeds and different genotypes had significant differences in the quality of milk and cottage cheese produced from it, which must be taken into account when conducting breeding work with these breeds.

Lonicera caerulea L. as a Source of Biologically Active Compounds for the Enrichment of Fermented Milk Product

Lonicera caerulea L., also known as honeysuckle berries, are rich in biologically active compounds, which makes them a valuable raw material for the development of functional foods. The objects of the research were three honeysuckle cultivars (‘Zoluška’, ‘Siņaja Ptica’, ‘Goluboje Vereteno’), four genotypes (No 2A; No 3; No 5; No 8) and kefir, enriched with various amounts (3–10%) of fruit puree. Physical and chemical analyses to determine the qualitative indicators of raw materials and products were performed. The degree of liking of kefir was assessed using sensory analysis: hedonic and line scales. The results obtained showed that among the cultivars the highest content of anthocyanins (1103.5 mg·100 g−1), total phenols (693.3 mg·100 g−1), flavonoids (753.9 mg·100 g−1), and tannins (1.6 mg·100 g−1), were found in ‘Siņaja Ptica’ berries, while among the genotypes, berries of No 8 had the highest concentration of the aforesaid compounds. Both samples also showed the highest antiradical activity: ABTS+• on average by 71.7% and DPPH− by 43.7%. According to the sensory evaluation, kefir with 10% honeysuckle puree was rated the highest. Honeysuckle berries could be used as a promising source of natural anti-oxidants in future research aimed at developing different new products that could meet consumer expectations.

Dry Eye Disease Among Mongolian and Han Older Adults in Grasslands of Northern China: Prevalence, Associated Factors, and Vision-Related Quality of Life

Purpose: Dry eye disease (DED) is projected to have increasing public health burden in China with the aging population. No published studies on the epidemiology of DED have been found in grasslands. We estimated DED prevalence among older adults living in grasslands of northern China and investigated its associated factors and impact on vision-related quality of life (VR-QoL).Methods: A multistage cluster random sampling technique was used to select Mongolian and Han participants aged over 40 from November 2020 to May 2021 in this area. An assessment of DED was performed with Ocular Surface Disease Index (OSDI) questionnaire, Schirmer's I test (ST), and Tear film break up time (TBUT). All the participants completed the Chinese version of National Eye Institute Visual Function Questionnaire (NEI-VFQ-25) assessing VR-QoL.Results: Of the 1,400 enumerated residents, 1,287 were examined. The overall age and gender standardized prevalence of DED was 34.5%, of which, 32.6% of Mongolian and 35.4% of Han had DED. In a multivariate model, statistically significant associations were found with advancing age [odds ratio (OR) 1.03, 95% confidence interval (CI) 1.02–1.04], female gender (OR 1.32, 95% CI 1.04–1.68), smoking (OR 0.7, 95% CI 0.5–0.98), anti-fatigue eye-drop use (OR 0.56, 95% CI 0.41–0.77), milk product intake (OR 0.55, 95% CI 0.39–0.77), number of household members (OR 0.8, 95% CI 0.72–0.88). DED was associated with lower scores on VR-QoL (β= −0.14, P &lt; 0.01). Similar results were observed when analyses were stratified by ethnicity.Conclusions: The novelty-associated factors for DED in the grasslands area were anti-fatigue eye drop use, milk product intake, and number of household members. DED and its components were associated with VR-QoL. Further prospective studies are needed to confirm these findings.

ANTIOXIDANT ACTIVITY, DEXTROSE EQUIVALENT, TOTAL DISSOLVED SOLIDS, AND VISCOSITY OF MALTED RED RICE MILK AT DIFFERENT ENZYME CONCENTRATIONS

Rice milk is a plant-based milk-like product that can be an alternative for people who have an allergy to bovine milk and lactose intolerance. Malting and enzymatic hydrolysis can bring out the natural sweetness of the rice milk product and thus minimize the use of sweeteners. The current research aimed to determine the total value of dissolved solids, viscosity, dextrose equivalent, and antioxidant activity in malted red rice milk with the addition of glucoamylase at different concentrations. The red rice was malted for 48 hours before drying and milling. The resulted malt powder was then diluted and added with glucoamylase enzyme at the concentration of 0%, 1%, 2%, and 3%. Enzymatic hydrolysis occurred at 60°C for 3 hours. Completely Randomized Design was used for the parameters of total soluble solids, viscosity, and dextrose equivalent while the antioxidant activity parameter was analyzed descriptively. The result showed that the addition of glucoamylase significantly (p&lt;0.05) increased the total soluble solids, viscosity, and dextrose equivalent. The highest values were 9.960 °Brix, 1620 cP, and 1.872 for total dissolved solids, viscosity, and dextrose equivalent, respectively. Increasing antioxidant activity was also observed from 6.094% at 0% glucoamylase to 10.762% at 3% glucoamylase addition.