The Influence of Transglutaminase on Minced Muscular Fish Tissue Structure Formation After the Application of Various Protein Substrates

This research aimed to examine the effect of a microbial transglutaminase preparation (Activa® GS, Ajinomoto Co., Inc, Japan) on the structure formation of the myofibrillar protein system of a deep-sea fish species – the giant grenadier – after the addition of various protein substrates. The low content of proteins and their low water-holding capacity in this fish, subjected to various processing methods, leads to significant losses in the initial mass and decreased gelation ability in the muscle tissue system. Various concentrations of transglutaminase were used but these did not ensure the restructuring of the initial muscle tissue of the grenadier. Additional protein substrates with different molecular weights and amino acid composition were added, including gelatin, milk casein, hydrolysates of the skin and milt of the fish, and whole bivalves, which were used to create a firm structure. It was shown that the introduction of gelatin and casein at a concentration of 5% led to the formation of a firm, thermostable structure under the action of the enzyme, while hydrolyzed proteins with low molecular weight at their various concentrations enhanced the expression of water and formation of the fluid consistency. The ability of gastrointestinal tract proteases (pepsin and trypsin) to digest did not depend on the formation of protein-to-protein cross-linking in these combined products. The influence on the growth of the Tetrahymena pyriformis ciliates test culture also showed the high degree of product availability. The technology of molded products based on fermented minced muscle tissue of grenadier with added casein, both in the form of semi-finished products and in the form of ready-to-eat products, was developed. Keywords: transglutaminase, muscle tissue, structure formation, deep-sea fish

Making nanostructured materials from maize, milk and malacostraca

Nano-structured materials are used in electronics, diagnostics, therapeutics, smart packaging, energy management and textiles, areas critical for society and quality of life. However, their fabrication often places high demands on limited natural resources. Accordingly, renewable sources for the feedstocks used in their production are highly desirable. We demonstrate the use of readily available biopolymers derived from maize (zein), milk (casein) and malacostraca (crab-shell derived chitin) in conjunction with sacrificial templates, self-assembled monodisperse latex beads and anodized aluminium membranes, for producing robust surfaces coated with highly regular hyperporous networks or wire-like morphological features, respectively. The utility of this facile strategy for nano-structuring of biopolymers was demonstrated in a surface based-sensing application, where biotin-selective binding sites were generated in the zein-based nano-structured hyperporous network.

Cytotoxic Lactalbumin-Oleic Acid Complexes in the Human Milk Diet of Preterm Infants

Frozen storage is necessary to preserve expressed human milk for critically ill and very preterm infants. Milk pasteurization is essential for donor milk given to this special population. Due to these storage and processing conditions, subtle changes occur in milk nutrients. These changes may have clinical implications. Potentially, bioactive complexes of unknown significance could be found in human milk given to preterm infants. One such complex, a cytotoxic α-lactalbumin-oleic acid complex named “HAMLET,” (Human Alpha-Lactalbumin Made Lethal to Tumor cells) is a folding variant of alpha-lactalbumin that is bound to oleic acid. This complex, isolated from human milk casein, has specific toxicity to both carcinogenic cell lines and immature non-transformed cells. Both HAMLET and free oleic acid trigger similar apoptotic mechanisms in tissue and stimulate inflammation via the NF-κB and MAPK p38 signaling pathways. This protein-lipid complex could potentially trigger various inflammatory pathways with unknown consequences, especially in immature intestinal tissues. The very preterm population is dependent on human milk as a medicinal and broadly bioactive nutriment. Therefore, HAMLET’s possible presence and bioactive role in milk should be addressed in neonatal research. Through a pediatric lens, HAMLET’s discovery, formation and bioactive benefits will be reviewed.

Technological Aptitude and safety of Enterococus faecium Bioactive Strains Isolated from south Algerian Camel Milk

Twenty strains of Enterococcus faecium were isolated from raw camel milk (Camelus dromedarius) These bacteria are classified as lactic acid bacteria. After isolating Enterococci from milk of camel, we selected three strains and identificated by phenotypic characteristic and FTIR analysis. In vitro studies have shown that the strains of Enterococcus faecium selected have a remark-able probiotic characteristic, and they can survive at low pH (2 and 4). The strains were able to survive at pH 3 in the presence of 3mg/mL pepsin, and able to produce dextran, the strains have a proteolytic activity (degradation of milk casein). These conditions (temperature, pH, concentration of salt, etc.), are ideal for the growth and proliferation of enterococci. This study sought to identify the species and describe the antimicrobial resistance fea-tures of Enterococci isolated from camel milk. The antimicrobial activity was investigated by isolating strains from camel milk of south Algeria and testing them against certain microorganism strains such as Staphylococcus aureus and Escherichia coli, Pseudomonas aeroginosa, Candida albicans, Aspergillus brasiliensis, and Alternaria. We concluded that these strains have a techno-logical efficiency and have potential for use as new probiotic starters.

Milk casein prevents inactivation effect of black tea galloylated theaflavins on SARS-CoV-2 in vitro

Repeated emergence of highly contagious and potentially immune-evading variant SARS-CoV-2 is posing global health and socioeconomical threats. For suppression of the spread of the virus infection among people, a procedure to inactivate virus in saliva may be useful, because saliva of infected persons is the major origin of droplets and aerosols that mediate viral transmission to nearby persons. We previously reported that SARS-CoV-2 is rapidly and remarkably inactivated by treatment in vitro with tea including green tea, roasted green tea, oolong tea and black tea. Tea catechin-derived compounds including theaflavins (TFs) with (a) galloyl moiety(ies) showed this activity. Although black tea is popularly consumed worldwide, a lot of people consume it with sugar, milk, lemon juice, and so on. But it has not been determined whether these ingredients may influence the inactivation effect of black tea against SARS-CoV-2. Moreover, it has not been revealed whether black tea is capable of inactivating variant viruses such as delta variant. Here we examined the effect of black tea on some variants in the presence or absence of sugar, milk, and lemon juice in vitro. Black tea and galloylated TFs remarkably inactivated alpha, gamma, delta and kappa variants. Intriguingly, an addition of milk but not sugar and lemon juice totally prevented black tea from inactivating alpha and delta variant viruses. The suppressive effect was also exerted by milk casein. These results suggest the possibility that intake of black tea without milk by infected persons may result in inactivation of the virus in saliva and attenuation of spread of SARS-CoV-2 to nearby persons through droplets. Clinical studies are required to investigate this possibility.