Omar V. Pabón-Rodríguez , Gloria C. Ramirez-Nieto , Gloria A. Casas-Bedoya , Carlos A. Rengifo-Guerrero , Diego F. Tirado , Liliana Serna-Cock
{"title":"Probiotic candidate strains from sow's milk show antimicrobial activity against multidrug-resistant Escherichia coli","authors":"Omar V. Pabón-Rodríguez , Gloria C. Ramirez-Nieto , Gloria A. Casas-Bedoya , Carlos A. Rengifo-Guerrero , Diego F. Tirado , Liliana Serna-Cock","doi":"10.1016/j.idairyj.2024.106170","DOIUrl":"10.1016/j.idairyj.2024.106170","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) have been the subject of increasing interest in scientific research due to their broad spectrum of applications in human and animal health. In this research, the safety and functionality of LAB, with antimicrobial activity against two strains of <em>Escherichia coli</em>, isolated from sow's milk was evaluated. Five (5) presumptive LAB strains with high antimicrobial activity were molecularly identified. These strains belonged to the genera <em>Lactiplantibacillus</em> and <em>Pediococcus</em>, with percentages of identity ranging from 97% to 100%. These LAB were evaluated for safety (<em>i.e</em>., hemolytic capacity and antibiotic resistance) and functional (<em>i.e</em>., resistance to gastric and intestinal juices, ability to adhere to the Caco-2 cell line, hydrophobicity, and auto-aggregation) characteristics. <em>Lactiplantibacillus plantarum</em> (B10, 99.9% identity - MT544853) was identified and had a marked probiotic capacity due to its outstanding antimicrobial activity; its resistance to simulated gastrointestinal tract conditions, retaining viability up to 10<sup>8</sup> CFU/mL after 4 h of exposure; roughly 3 % ability to adhere to intestinal cells; and the lowest antibiotic resistance capacity. The identified L. <em>plantarum</em> strain has potential for use in the prevention and control of diseases, especially those caused by <em>E. coli</em> strains with multiple antibiotic resistance. These findings contribute to the development of effective probiotics for the prevention of gastrointestinal diseases in pig production and, potentially, for human health applications, aligning with the One Health approach.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106170"},"PeriodicalIF":3.1,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Bioactive potentials of paraprobiotic kefir: Enhanced protein hydrolysis and anticancer efficacy","authors":"Ecem Akan , Adem Yavaş , Mustafa Dikme","doi":"10.1016/j.idairyj.2024.106169","DOIUrl":"10.1016/j.idairyj.2024.106169","url":null,"abstract":"<div><div>Recent research highlights paraprobiotics and postbiotics as viable alternatives to probiotics. This study examined kefir prepared with probiotics (<em>Lacticaseibacillus casei</em> 39) and paraprobiotics (autoclaved <em>L. casei</em> 39 cells), evaluating their physicochemical, microbiological, and bioactive properties. Paraprobiotic addition did not alter kefir composition. During 28-day storage, <em>Lactobacillus</em> spp. levels decreased in all kefirs but remained higher in probiotic kefir, maintaining <em>L. casei</em> 39 at 10⁸ CFU mL<sup>−1</sup>. Notably, paraprobiotic kefir exhibited the highest protein hydrolysis degree (76.8%) following <em>in vitro</em> gastrointestinal digestion (P < 0.05). SDS-PAGE analysis of paraprobiotic kefir showed more intense bands for casein and β-lactoglobulin. Although antioxidant activity was similar across samples, probiotic kefir exhibited the strongest α-glucosidase inhibition (P < 0.05). Notably, paraprobiotic kefir displayed the highest anticancer activity against HT29 colon cancer cells (P < 0.05). These results suggest paraprobiotics as effective functional food components, offering comparable or enhanced bioactivity, improved stability, and easier production than traditional probiotics.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106169"},"PeriodicalIF":3.1,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review","authors":"Leandra Oliveira Xavier Albiero , Rafaela Ansiliero , Eduarda Degani Araújo , Aniela Pinto Kempka","doi":"10.1016/j.idairyj.2024.106166","DOIUrl":"10.1016/j.idairyj.2024.106166","url":null,"abstract":"<div><div>This review provides a comprehensive analysis of the biological effects associated with β-casomorphin-7 (BCM-7) consumption, focusing on mitigation strategies, challenges, and future research opportunities. BCM-7, a peptide derived from the digestion of specific variants of β-casein A1 and A2 found in cow's milk, is linked to a range of health issues primarily due to its interaction with μ-opioid receptors. During digestion, if BCM-7 crosses the intestinal barrier, impacting neurological, gastrointestinal, and immune functions. This review examines the mechanisms underlying BCM-7 formation, including the influence of industrial processes such as pasteurization and fermentation, with particular attention to the β-casein A1 and A2 variants. The reduced potential of β-casein A2 to generate BCM-7 is highlighted, supporting its growing recognition as a healthier alternative. Mitigation strategies discussed include genetic selection for cattle producing β-casein A2 milk and innovative milk processing methods targeting BCM-7 reduction. Enzymatic hydrolysis and fermentation using lactic acid bacteria are emphasized as effective approaches, albeit with economic and technical challenges. Emerging technologies and bioinformatics tools offer the potential to refine peptide profiling and predict allergenic and bioactive characteristics. While substantial progress has been made, continued research is essential to deepen understanding of BCM-7's impact on health and develop precise mitigation strategies.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106166"},"PeriodicalIF":3.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Development of pasta filata style-cheese from dried curd: A process innovation","authors":"Florian Schmidt, Xenia Shelhamer, Jörg Hinrichs","doi":"10.1016/j.idairyj.2024.106168","DOIUrl":"10.1016/j.idairyj.2024.106168","url":null,"abstract":"<div><div>By making a storable cheese curd, cheese can be produced on demand, and product waste is reduced. Freezing is one possibility for producing storable cheese curd; however, storage in a frozen state is associated with costs. Dried cheese curd could be a viable alternative. Techno-functional properties must be regained when the cheese is produced. This study investigates whether producing pasta filata-style cheese from dried curd is possible. Therefore, two approaches were pursued: i) dried cheese curd was rehydrated and thermomechanically treated without further addition of water (<em>DR</em>) ii) dried cheese curd was thermomechanically treated with hot stretching water without prior rehydration (<em>DHW</em>). A non-dried sample was used as a reference (<em>Ref</em>). It was found that rehydration of 60 min is necessary to absorb the water to produce a pasta filata-style cheese with acceptable/set dry matter. Rehydration time is therefore acceptable on a technical and small scale. Without rehydration (DHW), the dry matter content is high, and cheese yield is low. In addition, there are some losses in fat content due to the drying process, where fat melts and partly exits the cheese curd. Confocal laser scanning microscopy (CLSM) images show that fat globules become larger and agglomerate. The storage modulus at 20 °C (G′<sub>20 C</sub>) is highest for <em>DHW</em>, followed by <em>Ref</em> and then <em>DR</em>. Longer treatment times tend to decrease G′<sub>20</sub> <sub>°C</sub> for <em>DHW</em>. Plasticization is obtained in all cases with a tan δ<sub>max</sub> of approximately 1.2–1.4.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106168"},"PeriodicalIF":3.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Paula Giménez , Guillermo Andrés George , María Laura Spotti , María Cristina Perotti , Erica Rut Hynes , Carina Viviana Bergamini
{"title":"Ultrafiltered cheesemilk: Rennet properties, cheese yield and influence on ripening of Cremoso cheese","authors":"Paula Giménez , Guillermo Andrés George , María Laura Spotti , María Cristina Perotti , Erica Rut Hynes , Carina Viviana Bergamini","doi":"10.1016/j.idairyj.2024.106163","DOIUrl":"10.1016/j.idairyj.2024.106163","url":null,"abstract":"<div><div>The impact of ultrafiltration (UF) of cheesemilk on its coagulation properties and on Cremoso cheese properties was evaluated using different rennet dose and with and without added calcium. UF milks with rennet doses standardized by protein (Dp), and calcium addition showed lower values of coagulation and cutting times, and higher firmness than control milk. On the contrary, UF milks with rennet doses standardized by volume (Dv) showed coagulation properties more similar to the control milk. Cheese yield increased proportionally to the protein content of the starting milk, which would allow increasing the plant operative capacity. Slightly higher proteolysis and higher hardness were found in cheeses made with Dp. The use of Dv and no calcium addition when UF milks are used allow to obtain cheeses similar to those made with unconcentrated milk, in addition to a better handling of the curd in the vat, and save rennet and calcium.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106163"},"PeriodicalIF":3.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ali Jafari , Helia Mardani , Kosar Kordkatuli , Hooriyeh Mohammadpour , Mohammadali Vakili , Bahareh Arghavan
{"title":"Global prevalence of Coxiella burnetii in dairy products: A comprehensive Systematic review and meta-analysis","authors":"Ali Jafari , Helia Mardani , Kosar Kordkatuli , Hooriyeh Mohammadpour , Mohammadali Vakili , Bahareh Arghavan","doi":"10.1016/j.idairyj.2024.106165","DOIUrl":"10.1016/j.idairyj.2024.106165","url":null,"abstract":"<div><div><em>Coxiella burnetii</em> (<em>C. burnetii</em>) is a zoonotic bacterium that causes Q fever, a globally emerging infection. Dairy products with high consumption and demand worldwide have been reported as a potential source of <em>C. burnetii</em> contamination. This is the first systematic review, using meta-analysis to study the global prevalence of <em>C. burnetii</em> in dairy products. A comprehensive literature review was performed using the Medline/PubMed, ScienceDirect, Web of Science, and Scopus databases to locate publications reporting the prevalence of <em>C. burnetii</em> in dairy products up to October 2023. A random-effects model assessed the combined prevalence of <em>C. burnetii</em> in dairy products. 152 studies on dairy products were included in the meta-analysis. The findings indicated that globally, 29% of dairy products were contaminated with <em>C. burnetii</em>. The pooled prevalence of <em>C. burnetii</em> in dairy products such as milk, bulk tank milk (BTM), yogurt, cheese, and cream were 61%, 35%, 25%, 28%, and 4%, respectively. In conclusion, the high prevalence of <em>C. burnetii</em> in milk products is an important health concern worldwide. Due to the significance of milk and other dairy products in our diet, it is crucial to implement specific procedures to protect their quality from <em>C. burnetii</em> contamination.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106165"},"PeriodicalIF":3.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jacob Flyvholm Cramer , Karina Hansen Kjaer , Christian Clement Yde , Jesper Wichmann , Henrik Max Jensen , Guus A.M. Kortman , Clementina Dellomonaco , Jacob Ewert
{"title":"β-galactosidase from Bifidobacterium bifidum for improved in situ synthesis of GOS-oligomers with prebiotic effects","authors":"Jacob Flyvholm Cramer , Karina Hansen Kjaer , Christian Clement Yde , Jesper Wichmann , Henrik Max Jensen , Guus A.M. Kortman , Clementina Dellomonaco , Jacob Ewert","doi":"10.1016/j.idairyj.2024.106164","DOIUrl":"10.1016/j.idairyj.2024.106164","url":null,"abstract":"<div><div>A novel <em>β</em>-galactosidase from <em>Bifidobacterium bifidum</em> with high transgalactosylation activity was investigated and compared to already available commercial <em>β</em>-galactosidases for GOS-production. The enzyme showed suitable characteristics for in-situ GOS-production in neutral dairy products. The <em>β</em>-galactosidase investigated here, resulted GOS yields of >53.8%w/w<sub>carbohydrate</sub> during in-situ conversions in milk at cold conditions (5 °C) and during GOS-syrup production at high temperatures (55 °C). The GOS-fiber yields (having a degree of polymerization ≥3) reached with this enzyme in milk was sufficient for a relevant sugar reduction based on lactose (>35% reduction) and for a dietary fiber claim. Furthermore, structural analysis of the produced GOS from this enzyme revealed a unique pattern of GOS structures. The <em>β</em>-galactosidase from <em>B.bifidum</em> was estimated to have a high preference for <em>β</em>-1→3 linkages. This indicates a reduced allergenicity risk as compared to GOS from other enzymes. Additionally, the GOS formed by the <em>β</em>-galactosidase from <em>B.bifidum</em>, showed a similar behavior compared to commercial GOS from <em>Bacillus circulans</em> in simulated gastric and small intestine studies as well as a similar responses in a simulated large intestine study. The results therefore suggest a well-suited application of the <em>β</em>-galactosidase from <em>B.bifidum</em> in dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106164"},"PeriodicalIF":3.1,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Charlotte Oliver , Ailynne Sepulveda Gonzalez , Anindya Mukhopadhya , Jessie Santoro , Frank Buckley , Lorraine O'Driscoll , André Brodkorb , Linda Giblin
{"title":"Milk Extracellular Vesicles enhance gut barrier function in vitro","authors":"Charlotte Oliver , Ailynne Sepulveda Gonzalez , Anindya Mukhopadhya , Jessie Santoro , Frank Buckley , Lorraine O'Driscoll , André Brodkorb , Linda Giblin","doi":"10.1016/j.idairyj.2024.106167","DOIUrl":"10.1016/j.idairyj.2024.106167","url":null,"abstract":"<div><div>Milk extracellular vesicles (EVs) are small particles present in milk. This study investigates the potential of bovine milk EVs and their cargo to modulate human gut barrier integrity and permeability using <em>in vitro</em> gut barrier models. Polarized Caco-2 monolayers were exposed to milk EVs, EV phospholipid and protein components (sphingomyelin, phosphatidylethanolamine, xanthine oxidase and cluster of differentiation 9), for 4 h. Milk EVs increased the concentration of tight junction proteins claudin-1 and occludin, while cluster of differentiation 9, xanthine oxidase and sphingomyelin increased junctional adhesion molecule 1, a tight junction protein (P < 0.05). Additionally, a Caco-2 model simulating a newborn gut barrier was utilized, to evaluate the effect of milk EVs on barrier maturity for this life stage. EVs increased barrier integrity and reduced paracellular permeability in this infant model faster than controls (P < 0.05). These findings suggest that milk EVs promote gut barrier health <em>in vitro.</em></div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106167"},"PeriodicalIF":3.1,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Simulated gastrointestinal protein digestion of sheep and goat milk infant formulae","authors":"Paola Scano , Mattia Casula , Olivia Ménard , Didier Dupont , Cristina Manis , Simone Serrao , Barbara Manconi , Pierluigi Caboni","doi":"10.1016/j.idairyj.2024.106162","DOIUrl":"10.1016/j.idairyj.2024.106162","url":null,"abstract":"<div><div>While cow and goat milks are used in manufacturing infant formulae (IFs), sheep milk is not allowed in European Union. To assess its suitability, we studied, by a peptidomics approach, the <em>in vitro</em> gastro-intestinal protein digestion of commercial sheep and goat IFs. In both IFs, after 120 min in the stomach, caseins were found massively degraded, while residual whey proteins were detected. In the intestine, β-lactoglobulin, and α-lactalbumin were found resistant to enzymes, particularly in sheep IFs. Compared to goat IF, sheep IF caseins showed a higher degradability, with higher number of released peptides and % protein coverage, particularly for κ- and α<sub>s1</sub>-casein. On the contrary, whey proteins were found more hydrolysed in goat IF. In the intestine, for both IFs, the peptide profiles resembled those of the stomach, except for α-lactalbumin. Several bioactive peptides were identified, among these casein phosphopeptides. Overall, protein digestion parameters of sheep IF are comparable with goat IF.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106162"},"PeriodicalIF":3.1,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143142106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}