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International Journal of Dairy Technology最新文献

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Comparison of casein glycations induced by lactose and lactulose 乳糖和乳果糖诱导酪蛋白糖化的比较
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-09-13 DOI: 10.1111/1471-0307.13137
Yixiao Shen, Yiru Kong, Qi Dong, Ziyin Yu, Witoon Prinyawiwatkul, Ling Liu, Zhimin Xu
{"title":"Comparison of casein glycations induced by lactose and lactulose","authors":"Yixiao Shen, Yiru Kong, Qi Dong, Ziyin Yu, Witoon Prinyawiwatkul, Ling Liu, Zhimin Xu","doi":"10.1111/1471-0307.13137","DOIUrl":"https://doi.org/10.1111/1471-0307.13137","url":null,"abstract":"Effects of lactose and lactulose on the casein glycation process at different times and specific glycation sites were investigated. Lactulose treatment generated higher levels of initial glycation products fructoselysine (1.160 μg/mL) and methylglyoxal (0.266 mg/mL) than lactose treatment which had 0.959 μg/mL and 0.140 mg/mL, respectively. The concentrations of intermediate products Nε‐(Carboxymethyl) lysine (0.654 μg/mL) and Nε‐(Carboxyethyl) lysine (0.154 μg/mL) in the lactulose treatment were approximately 2.5 and 1.1 times higher than these in the lactose treatment, respectively. The glycation induced by lactulose targeted Lys residues and had more glycated peptide fragments and wide‐ranging glycation sites in α<jats:sub>s1</jats:sub>‐casein. The high degree of casein glycation in lactulose treatment was attributed by the fructose on lactulose which had different pathways in the Maillard reaction, compared with the glucose on lactose. The findings revealed the differences of casein glycations by the two sugars and during thermal processing. The information could be helpful in developing potential approaches to monitor and control glycation reactions in dairy products.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142255834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparative analysis of milk fat globule membrane proteins between porcine and human colostrum by a label‐free proteomics approach 通过无标记蛋白质组学方法比较分析猪和人初乳中的乳脂球膜蛋白
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-09-09 DOI: 10.1111/1471-0307.13140
Huiwen Zhao, Zhenghan Zhang, Xianjun Liu, Jiantao Li, Wanying Song, Xiqing Yue, Xiaoyu Liu
{"title":"Comparative analysis of milk fat globule membrane proteins between porcine and human colostrum by a label‐free proteomics approach","authors":"Huiwen Zhao, Zhenghan Zhang, Xianjun Liu, Jiantao Li, Wanying Song, Xiqing Yue, Xiaoyu Liu","doi":"10.1111/1471-0307.13140","DOIUrl":"https://doi.org/10.1111/1471-0307.13140","url":null,"abstract":"This study aimed to investigate the similarities and differences in milk fat globule membrane (MFGM) proteins from porcine colostrum (PC) and human colostrum (HC) based on a label‐free proteomics approach. In total, 3901 and 4027 MFGM proteins were identified in PC and HC, respectively, including 3452 common proteins. Similar biological functions and pathways were found in two groups, whereas the quantities and types of MFGM proteins involved were different. This study compared the differences between MFGM proteins in PC and HC, effectively expanding the MFGM proteome and its bioinformatic database and providing new insights for the exploration of porcine milk.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142226512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Fate of aflatoxin M1 in milk during various processing treatments 各种加工处理过程中牛奶中黄曲霉毒素 M1 的去向
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-09-05 DOI: 10.1111/1471-0307.13136
C. G Harshitha, Richa Singh, Rajan Sharma, Kamal Gandhi
{"title":"Fate of aflatoxin M1 in milk during various processing treatments","authors":"C. G Harshitha, Richa Singh, Rajan Sharma, Kamal Gandhi","doi":"10.1111/1471-0307.13136","DOIUrl":"https://doi.org/10.1111/1471-0307.13136","url":null,"abstract":"The focus of this research was to investigate the fate of aflatoxin M1 (AFM1) in naturally contaminated milk samples during various processing treatments such as skimming, boiling, sterilisation, pasteurisation and fermentation. The raw milk samples were collected, and AFM1‐contaminated samples were subjected to different processing treatments and analysed using AFM1 quantitative rapid test strip. Processing treatments like skimming and pasteurisation did not change the AFM1 content in milk, whereas high temperature heat treatments like boiling and sterilisation reduced AFM1 content up to 20%. Fermentation of milk with <jats:italic>Streptococcus thermophilus</jats:italic> reduced AFM1 up to 8%.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142208513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Legally admissible amounts of antibiotics in milk affect the growth of lactic acid bacteria 牛奶中合法允许量的抗生素会影响乳酸菌的生长
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-09-05 DOI: 10.1111/1471-0307.13132
Stefano Morandi, Tiziana Silvetti, Matteo Guerci, Alberto Tamburini, Milena Brasca
{"title":"Legally admissible amounts of antibiotics in milk affect the growth of lactic acid bacteria","authors":"Stefano Morandi, Tiziana Silvetti, Matteo Guerci, Alberto Tamburini, Milena Brasca","doi":"10.1111/1471-0307.13132","DOIUrl":"https://doi.org/10.1111/1471-0307.13132","url":null,"abstract":"The antibiotic administration in dairy livestock is a current widespread practice. The purpose of the study was to evaluate whether milk from antibiotic‐treated animals, following the application of the withdrawal time and fully complying with European requirements in relation to residue content, affected the development of lactic acid bacteria. Forty‐five raw milk samples were collected after the withdrawal period and analysed to verify their compliance with the European maximum limits using four commercial screening tests. <jats:italic>Lactobacillus delbrueckii</jats:italic> subsp. <jats:italic>bulgaricus</jats:italic> growth and acidifying activity were delayed from 5 to 8 h in milk from cow treated with β‐lactams and sulfonamides present in low concentration (cephalosporins &lt; 15 μg/kg; penicillins &lt; 8 μg/kg; sulfonamides &lt; 10 μg/kg) and their effect persisted over time. No influences were detected in <jats:italic>Streptococcus thermophilus</jats:italic> and <jats:italic>Lb. helveticus</jats:italic> development. The use of antibiotics can hamper the starter performances, opening questions about the safety of dairy products and human health.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142208514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70) 从浓缩乳清蛋白（WPC 70）中分离和纯化牛 N-聚糖
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-09-03 DOI: 10.1111/1471-0307.13134
Xinyi Wu, Qiuqi Peng, Yi Chai, Mengqi Wang, Hongbo Li, Hongjuan Li, Chao Li, Jinghua Yu
{"title":"Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70)","authors":"Xinyi Wu, Qiuqi Peng, Yi Chai, Mengqi Wang, Hongbo Li, Hongjuan Li, Chao Li, Jinghua Yu","doi":"10.1111/1471-0307.13134","DOIUrl":"https://doi.org/10.1111/1471-0307.13134","url":null,"abstract":"N‐glycans present in milk glycoproteins (e.g. lactoferrin and immunoglobulin G) can provide infants with nutritional and protective effects similar to breast milk. In this study, we enriched N‐glycoproteins from WPC 70 using ultrafiltration and anion exchange chromatography on DEAE Sepharose Fast Flow column, with N‐glycan content and N‐glycoprotein purity as evaluation indicators. The results showed that changing feed flow rate and molecular weight cut‐off was more effective to improve ultrafiltration separation than changing feed concentration. When using a 100 kDa ultrafiltration membrane with a feed flow rate of 10 rpm and a feed concentration of 10 mg/mL, N‐glycan content could be increased by 200%. However, anion exchange chromatography was more efficient for purification, increasing N‐glycan content by 700%. This study provided a reliable method for N‐glycan enrichment and a scientific basis for further research and potential application of N‐glycans in infant formula and whey products.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142226524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182 用植物乳杆菌 MWFLp-182 喂养活体或热处理杀死的小鼠，可抑制鼠伤寒沙门氏菌感染
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-08-28 DOI: 10.1111/1471-0307.13131
Jia Liu, Peng Sun, Zihan Jin, Hui Nie, Guangqing Mu, Xiaomeng Wu
{"title":"Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182","authors":"Jia Liu, Peng Sun, Zihan Jin, Hui Nie, Guangqing Mu, Xiaomeng Wu","doi":"10.1111/1471-0307.13131","DOIUrl":"https://doi.org/10.1111/1471-0307.13131","url":null,"abstract":"The effects of both live and heat‐killed states of <jats:italic>Lactiplantibacillus plantarum</jats:italic> MWFLp‐182 (<jats:italic>L. plantarum</jats:italic> MWFLp‐182) isolated from the faeces of long‐lived humans on preventing and relieving <jats:italic>Salmonella</jats:italic> infection were studied. Evaluation methods included RT‐qPCR measurement of inflammatory factors, histopathological analysis and non‐targeted metabolomics. The results showed that <jats:italic>L. plantarum</jats:italic> MWFLp‐182 in both states improved body weight loss, organ swelling and ileocolon pathological damage. They also protected against <jats:italic>Salmonella</jats:italic> infection by regulating key KEGG enrichment pathways and the expression levels of TNF‐a and IL‐6. It is worth noting that the function of live bacteria was better than that of heat‐killed bacteria.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142208516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of ultrafiltration of acid whey at pH 4.6 or 6.5 on whey concentrate composition and resultant powder properties 在 pH 值为 4.6 或 6.5 的条件下超滤酸性乳清对乳清浓缩物成分和最终粉末特性的影响
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-08-12 DOI: 10.1111/1471-0307.13116
Sinead A. Mc Entee, Alan L. Kelly, Fergal N. Lawless, Noel A. McCarthy, Eoin G. Murphy
{"title":"Effect of ultrafiltration of acid whey at pH 4.6 or 6.5 on whey concentrate composition and resultant powder properties","authors":"Sinead A. Mc Entee, Alan L. Kelly, Fergal N. Lawless, Noel A. McCarthy, Eoin G. Murphy","doi":"10.1111/1471-0307.13116","DOIUrl":"https://doi.org/10.1111/1471-0307.13116","url":null,"abstract":"This study investigated the effect of modifying the mineral composition through adjustment of pH prior to ultrafiltration on the functionality of acid whey protein concentrate (WPC; pH 4.6). Increasing pH to 6.5 prior to ultrafiltration produced a concentrate with a significantly higher calcium and phosphorous content, compared to ultrafiltration at pH 4.6. WPC produced at pH 6.5 also had significantly more calcium‐phosphate precipitation following pasteurisation and evaporation and had a higher viscosity at 30% solids (300 s<jats:sup>−1</jats:sup>, 50°C). In addition, both reconstituted powders (5%, w/w, protein) had strong gelation properties following heat treatment at 90°C; however, the WPC produced at pH 6.5 had a significantly firmer gel strength, but such gels appeared to be more sensitive to breakage at increased frequency and oscillation strain. Overall, the pH prior to UF had a significant impact on the processing of acid whey and final product functionality.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Fabrication and characterisation of stable ternary complexes based on bovine lactoferrin, pectin and chlorogenic acid 基于牛乳铁蛋白、果胶和绿原酸的稳定三元复合物的制备与表征
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-08-09 DOI: 10.1111/1471-0307.13124
Yuxin He, Yingcong Lu, Yilin Liu, Ru Zhao, Boxue Xia, Yuanyuan Zhang, Xin Huang, Cuina Wang
{"title":"Fabrication and characterisation of stable ternary complexes based on bovine lactoferrin, pectin and chlorogenic acid","authors":"Yuxin He, Yingcong Lu, Yilin Liu, Ru Zhao, Boxue Xia, Yuanyuan Zhang, Xin Huang, Cuina Wang","doi":"10.1111/1471-0307.13124","DOIUrl":"https://doi.org/10.1111/1471-0307.13124","url":null,"abstract":"Stable ternary complexes of lactoferrin (LF), high methoxyl pectin (HMP) and chlorogenic acid (CGA) were synthesised and characterised. Soluble LF–HMP complexes were prepared at pH 5, 6 and 7 using established phase diagram. CGA bound to ternary complexes at moderate binding strength (Ka: 103–105 L/M). LF, HMP and CGA interacted via noncovalent interactions like hydrophobic interaction. Ternary complexes showed particle size of 135–462 nm (except for 0.05% CGA at pH 5) and zeta‐potential from −17 to −22 mV. Ternary complexes had superior antioxidant capacity over binary ones (P < 0.05). The ternary complexes may find application in functional beverages.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141924557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A systematic review and meta‐analysis of the antihypertensive effects of camel milk hydrolysates 骆驼奶水解物抗高血压作用的系统回顾和荟萃分析
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-08-09 DOI: 10.1111/1471-0307.13119
Omar A. Alhaj, Ghaida Abodoleh, Seham Abu Jadayil, Nagham Irshaid, Bhavbhuti M. Mehta, Bernard Faye, Haitham A. Jahrami
{"title":"A systematic review and meta‐analysis of the antihypertensive effects of camel milk hydrolysates","authors":"Omar A. Alhaj, Ghaida Abodoleh, Seham Abu Jadayil, Nagham Irshaid, Bhavbhuti M. Mehta, Bernard Faye, Haitham A. Jahrami","doi":"10.1111/1471-0307.13119","DOIUrl":"https://doi.org/10.1111/1471-0307.13119","url":null,"abstract":"This meta‐analysis aimed to estimate the antihypertensive effects of camel milk (CM) hydrolysates, including the variation in camel milk hydrolysates among different hydrolysis types, incubation times, and experimental designs. The antihypertensive effect of CM hydrolysate is expressed as the percentage of angiotensin‐converting enzyme (ACE) activity or IC50 value provided in μg/ml, corresponding to the 50% maximum inhibitory concentration. The greatest random effect of antihypertensive agents (IC<jats:sub>50</jats:sub> μg/mL) <jats:italic>in vitro</jats:italic> was 122.9 at incubation time of 144–216 h. Moreover, the greatest random effect of ACE % <jats:italic>in vitro</jats:italic> was 76.7 after 48 h of incubation. <jats:italic>In vivo</jats:italic>, the random effect of ACE % was 62.7, and the incubation time was 0.16–6 h. The antihypertensive effect of CM hydrolysate depends on several factors, including hydrolysis type, incubation time, and experimental design.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Regulating antigenicity of α‐lactalbumin based on enzymolysis: Insights into structure and linear epitopes 基于酶解调节α-乳白蛋白的抗原性：洞察结构和线性表位
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-08-08 DOI: 10.1111/1471-0307.13128
Peng Sun, Guangqing Mu, Ziqi Gao, Anqi Zhao, Qing Zhao, Qi Sun, Xiaomeng Wu, Fanhua Kong
{"title":"Regulating antigenicity of α‐lactalbumin based on enzymolysis: Insights into structure and linear epitopes","authors":"Peng Sun, Guangqing Mu, Ziqi Gao, Anqi Zhao, Qing Zhao, Qi Sun, Xiaomeng Wu, Fanhua Kong","doi":"10.1111/1471-0307.13128","DOIUrl":"https://doi.org/10.1111/1471-0307.13128","url":null,"abstract":"This study investigated the effect of enzymatic treatment on the allergenicity of α‐lactalbumin (ALA). Utilising the BIOPEP database, we identified five proteases that optimally clear allergen epitopes, while considering cost‐efficiency. Notably, alkaline protease demonstrated the highest antigen reduction rate of 46.46%, with a hydrolysis degree of 30.01%, and 87.80% of the resulting peptides were found to be smaller than 1 kDa. Peptidomics analysis revealed AA32–38 and AA42–48 as key linear epitopes of ALA. Furthermore, alkaline protease treatment significantly reduced the proportion of hydrophilic amino acids, thereby decreasing the allergen potential of ALA by lowering its IgE/IgG binding affinity.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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