Protein therapy for nervous diseases

Nading (Bp. Gaz., 1923, nos. 19-20), having applied milk treatment for various sufferings of the nervous system, both central and peripheral, found that in epilepsy and epidemic encephalitis it did not give any results.

Activation of the Peroxisome Proliferator-Activated Receptors (PPAR-α/γ) and the Fatty Acid Metabolizing Enzyme Protein CPT1A by Camel Milk Treatment Counteracts the High-Fat Diet-Induced Nonalcoholic Fatty Liver Disease

Camel milk (CM) has a unique composition rich in antioxidants, trace elements, immunoglobulins, insulin, and insulin-like proteins. Treatment by CM demonstrated protective effects against nonalcoholic fatty liver disease (NAFLD) induced by a high-fat cholesterol-rich diet (HFD-C) in rats. CM dampened the steatosis, inflammation, and ballooning degeneration of the hepatocytes. It also counteracted hyperlipidemia, insulin resistance (IR), glucose intolerance, and oxidative stress. The commencement of NAFLD triggered the peroxisome proliferator-activated receptor-α (PPAR-α), carnitine palmitoyl-transferase-1 (CPT1A), and fatty acid-binding protein-1 (FABP1) and decreased the PPAR-γ expression in the tissues of the animals on HFD-C. This was associated with increased levels of the inflammatory cytokines IL-6 and TNF-α and leptin and declined levels of the anti-inflammatory adiponectin. Camel milk treatment to the NAFLD animals remarkably upregulated PPARs (α, γ) and the downstream enzyme CPT1A in the metabolically active tissues involved in cellular uptake and beta-oxidation of fatty acids. The enhanced lipid metabolism in the CM-treated animals was linked with decreased expression of FABP1 and suppression of IL-6, TNF-α, and leptin release with augmented adiponectin production. The protective effects of CM against the histological and biochemical features of NAFLD are at least in part related to the activation of the hepatic and extrahepatic PPARs (α, γ) with consequent activation of the downstream enzymes involved in fat metabolism. Camel milk treatment carries a promising therapeutic potential to NAFLD through stimulating PPARs actions on fat metabolism and glucose homeostasis. This can protect against hepatic steatosis, IR, and diabetes mellitus in high-risk obese patients.

Properties of Milk Treated with High Power Ultrasound and Bactofugation

Research background. Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation of milk, after which the physico-chemical and sensory properties of the milk were examined, with the primary aim of achieving consistency of the properties of the milk with pasteurization. Experimental approach. Ultrasound power levels of 200 and 400 W and frequency of 24 kHz with constant cycle were used. Milk treatment duration was 2.5, 5, 7.5 and 10 min with sonification at temperature of 20 °C (room temperature) and thermosonification (ultrasound at temperature higher than room temperature) at temperature of 55 °C. The purpose of this study was to investigate application of high power ultrasound, combined with a slightly increased temperature on: whole cow milk; skimmed cow milk and skimmed cow milk that passed bactofugation process. Results and conclusions. The best sensory grade was achieved when milk was treated with ultrasound power of 200 W, at 20 °C and the processing time was max. 7.5 min. This research shows potential of applications of high-power ultrasound in dairy industry, when combined with bactofugation technology as a pre-treatment for milk and with a slightly increased temperature (up to 55 °C). Novelty and scientific contribution. The application of these two technologies leads to milder processing conditions than pasteurization, an economical and more environmentally friendly technological process preferred by costumers and consumers, but also to a nutritionally beneficial composition of milk.

Optimization of the process of anaerobic-aerobic purification of waste waters of food production using the spatial separation of stages

The advanced energyand resource saving technologies for purification of industrial waste waters from the food production include both anaerobic biotechnologies, and the combined ones, which include anaerobic and aerobic purification steps. They possess such advantages as economic efficiency, high purification efficiency, minimal formation of excess sludge and ability to obtain alternative energy carrier - biogas. The aim of this investigation was to perform optimization of the process of anaerobic-aerobic biological purification of wastewaters from the milk treatment enterprise. During our investigation we have studied relations between the efficiency of the process of anaerobic-aerobic biological purification of wastewaters of the milk treatment enterprise and specific organic load. We investigated influence of the spatial separation of the anaerobic step of purification with directed succession of the microbial community, which performs the sequence of destruction of the organic compound on the process efficiency. It was shown, that the preliminary anaerobic purification of wastewaters from the milk treatment enterprise allows one to significantly reduce organic load at the aerobic stage of the purification facilities and remove up to 85% of the organic compound. With increase of the specific organic load from 1.4 up to 2.8 kg COD·m -3·days-1 we see a drastic improvement of the efficiency characteristics both for anaerobic and aerobic stages. The redox-potential of the fermentation medium depends on the metabolitic activity of the microbial community and might be used as an efficiency characteristics for destruction of the organic compound at the anaerobic stage, and as an indicator for the oxygen saturation of the medium at the aerobic stage of purification.

Терапевтична ефективність застосування FORTICEPT UDDER FORTE за маститу у корів

The article presents the results of our own research on the therapeutic effectiveness of the use of FORTICEPT UDDER FORTE for post-milk treatment of cows with subclinical mastitis.As is known, one of the reasons for the emergence of mastitis of cows is the lack of proper sanitary-hygienic treatment of breast milk after milking. Taking into consideration the fact after milking, according to various authors, remains open for 30 minutes to 2 hours, it leads to the infection of the mammary gland with the microflora causing its inflammation.The study of the effectiveness of using FORTICEPT UDDER FORTE after milking treatment of cow's doses was performed in comparison with other existing agents: on the basis of chlorhexidine and iodine.The use of FORTICEPT UDDER FORTE for post-milking treatment of cow's dug reduces their incidence by subclinical mastitis by 30–40%.The therapeutic efficacy of using FORTICEPT UDDER FORTE in cows in the first experimental group was 20.1% higher than the other animals (chlorhexidine-based agent) and 13% in the third group (iodine-based).

Influence of heat treatment on physicochemical and rheological characteristics of natural yogurts

The aim of this study was to assess the influence of heat treatment on physicochemical and rheological characteristics of natural yogurts, as well as the influence of lyophilization process on natural yogurts after reconstitution. In the first experiment, three yogurt treatments were processed, as follows: Treatment 1, yogurt produced with raw refrigerated milk; Treatment 2, yogurt produced with refrigerated pasteurized milk; and Treatment 3, yogurt produced with UHT (ultra-high temperature) milk, in addition to analyses of fat, protein, moisture, titratable acidity, and pH. The shelf life of yogurts at 1, 8, 15, 22, and 29 days of storage, as well as pH, acidity, syneresis, viscosity, viable lactic bacteria, and total coliforms were also assessed. In the second experiment, yogurts were submitted to lyophilization process, performed by scanning electron microscopy analysis and subsequently in those reconstituted, in addition to being assessed the physicochemical, rheological, and viable lactic bacteria characteristics. The results found in the first experiment showed that heat treatment was positive for viscosity, syneresis, and lactic bacteria, being viable until the 15th day of storage only for yogurts submitted to heat treatment. In the second experiment, lyophilization preserved the physicochemical characteristics of yogurts, but the number of initial lactic bacteria was different, also negatively affecting yogurt viscosity.

Influence of heat treatment on physicochemical and rheological characteristics of natural yogurts

The aim of this study was to assess the influence of heat treatment on physicochemical and rheological characteristics of natural yogurts, as well as the influence of lyophilization process on natural yogurts after reconstitution. In the first experiment, three yogurt treatments were processed, as follows: Treatment 1, yogurt produced with raw refrigerated milk; Treatment 2, yogurt produced with refrigerated pasteurized milk; and Treatment 3, yogurt produced with UHT (ultra-high temperature) milk, in addition to analyses of fat, protein, moisture, titratable acidity, and pH. The shelf life of yogurts at 1, 8, 15, 22, and 29 days of storage, as well as pH, acidity, syneresis, viscosity, viable lactic bacteria, and total coliforms were also assessed. In the second experiment, yogurts were submitted to lyophilization process, performed by scanning electron microscopy analysis and subsequently in those reconstituted, in addition to being assessed the physicochemical, rheological, and viable lactic bacteria characteristics. The results found in the first experiment showed that heat treatment was positive for viscosity, syneresis, and lactic bacteria, being viable until the 15th day of storage only for yogurts submitted to heat treatment. In the second experiment, lyophilization preserved the physicochemical characteristics of yogurts, but the number of initial lactic bacteria was different, also negatively affecting yogurt viscosity.