International Dairy Journal最新文献_第4页

Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products 奶酪制作的现代进步：生物保鲜、功能化和农业食品副产品的再利用

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-14 DOI: 10.1016/j.idairyj.2025.106245

Giuliana Garofalo, Raimondo Gaglio, Luca Settanni

{"title":"Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products","authors":"Giuliana Garofalo, Raimondo Gaglio, Luca Settanni","doi":"10.1016/j.idairyj.2025.106245","DOIUrl":"10.1016/j.idairyj.2025.106245","url":null,"abstract":"<div><div>Innovation is essential across various economic sectors, and dairy products hold a significant place in the food market. Innovation in this sector is vital for the economic sustainability of dairy farms. This review explores recent technological advancements in cheese production, including the selection of probiotic cultures, the incorporation of by-products containing polyphenolic compounds, and the use of natural preservatives with antimicrobial properties. Functionalizing dairy products is crucial since they are often unjustly deemed unhealthy. Biopreservation strategies are needed to reinforce the natural image of these foods. Scientific literature indicates that innovation in the primary sector can positively affect rural development and local economies, especially in marginal areas. For instance, cheese can symbolize gastronomic culture and cultural identity, boosting tourism. Modern consumers increasingly appreciate the authenticity and genuine connection that cheese represents. Future perspectives aim to enhance the effectiveness of bioactive compounds in cheese, as well as substances deemed “waste” by other supply chains. This involves evaluating whether these changes are beneficial or restrictive.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106245"},"PeriodicalIF":3.1,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143654545","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}

引用次数: 0

Comparing composition and structure of cream and skimmed milk produced by membrane filtration and centrifugal separation 膜过滤与离心分离制奶油与脱脂奶的成分结构比较

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-12 DOI: 10.1016/j.idairyj.2025.106243

Tobias Dons , Ulf Andersen , Lilia Ahrné

{"title":"Comparing composition and structure of cream and skimmed milk produced by membrane filtration and centrifugal separation","authors":"Tobias Dons , Ulf Andersen , Lilia Ahrné","doi":"10.1016/j.idairyj.2025.106243","DOIUrl":"10.1016/j.idairyj.2025.106243","url":null,"abstract":"<div><div>This study compares milk fat separation at 25 °C and 50 °C by centrifugal separation with membrane filtration using 1.4 μm ceramic silicon carbide (SiC), focusing on composition, particle size distribution, and zeta potential of milk and cream, as well as structural integrity of the milk fat globules (MFGs). Centrifugal separation achieved fat recovery (87 % at 25 °C and 91 % at 50 °C), producing cream with the highest fat content (36.6 %) but broader fat droplet size distribution and structural disruption due to shear-induced coalescence. Membrane filtration achieve a fat recovery of 89 % at 25 °C and 85 % at 50 °C but retained larger and intact MFGs in the cream/retentate with narrower particle sizes 1–10 μm. Although, longer processing times are required for membrane filtration and fouling challenges were observed at 25 °C. These findings show that centrifugal separation is ideal for high volume manufacturing processes, while membrane filtration excels in precision and structural preservation, making it suitable for applications requiring gentle MFGM retention.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106243"},"PeriodicalIF":3.1,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143654546","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}

引用次数: 0

Bioaccessibility and bioavailability of cardioprotective peptides from fermented milks with specific strains of Limosilactobacillus fermentum after an ex vivo absorption model 体外吸收模型下发酵乳中特定菌株对心脏保护肽的生物可及性和生物利用度

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-08 DOI: 10.1016/j.idairyj.2025.106241

Miriam Zambrano-Cervantes, Lilia M. Beltrán-Barrientos, Miguel A. Rendón-Rosales, María J. Torres-Llanez, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba

{"title":"Bioaccessibility and bioavailability of cardioprotective peptides from fermented milks with specific strains of Limosilactobacillus fermentum after an ex vivo absorption model","authors":"Miriam Zambrano-Cervantes, Lilia M. Beltrán-Barrientos, Miguel A. Rendón-Rosales, María J. Torres-Llanez, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba","doi":"10.1016/j.idairyj.2025.106241","DOIUrl":"10.1016/j.idairyj.2025.106241","url":null,"abstract":"<div><div>The bioaccessibility and bioavailability of angiotensin-converting enzyme (ACE) and cholesterol absorption inhibitory peptides from fermented milks (FM) with <em>Limosilactobacillus fermentum</em> J20 and J23 after being subjected to simulated gastrointestinal digestion (SGD) and to <em>ex vivo</em> absorption models were evaluated. Results showed a peptide absorption (bioavailability) of 7.9% for both FM. FM with <em>L. fermentum</em> J20 and J23 after SGD inhibited ACE with IC<sub>50</sub> (protein concentration necessary to inhibit enzyme activity by 50%) of 0.59 ± 0.03 and 0.95 ± 0.00 mg mL<sup>−1</sup>; respectively, while after the absorption model values of 0.11 ± 0.01 and 0.16 ± 0.07 mg mL<sup>−1</sup>; respectively, were obtained. Moreover, FM with <em>L. fermentum</em> J20 and J23 presented a relative cholesterol absorption of 3.7% and 4.8%; respectively, both lower (p < 0.05) than the control (13.4%) as shown in the <em>ex vivo</em> absorption model. After an <em>in silico</em> analysis, eleven peptides from FM with J20 showed high (p < 0.01) affinity to ACE binding sites. Also, several highly hydrophobic peptides in FM with J20 may be involved in the inhibition of the micellar solubility of cholesterol. Therefore, these results showed that FM with <em>L. fermentum</em> J20 and J23 have potential cardioprotective effects. Screening of LAB for their industrial application in functional fermented milks may start with the use of <em>in vitro models</em> and <em>in silico</em> studies in order to save time, cost and effort involved in <em>in vivo</em> studies.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106241"},"PeriodicalIF":3.1,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629563","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}

引用次数: 0

Corrigendum to “Evaluation of fatty acid profile of colostrum and milk fat of different sow breeds” [International Dairy Journal 126 (2022) 105250] “不同母猪品种初乳和乳脂脂肪酸分布的评估”的勘误表[国际乳品杂志126 (2022)105250]

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-07 DOI: 10.1016/j.idairyj.2025.106229

Cuirong Ren , Jun Jin , Xingguo Wang , Yanbing Zhang , Qingzhe Jin

引用次数: 0

Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics KCl部分取代NaCl降低喀什干酪中的钠：蛋白水解、质构、熔融性和感官特性

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-07 DOI: 10.1016/j.idairyj.2025.106239

Kurban Yaşar , Didem Şahingil , Ali Adnan Hayaloğlu

{"title":"Reducing sodium in Kashar cheese by partial substitution of NaCl with KCl: Proteolysis, texture, meltability and sensory characteristics","authors":"Kurban Yaşar , Didem Şahingil , Ali Adnan Hayaloğlu","doi":"10.1016/j.idairyj.2025.106239","DOIUrl":"10.1016/j.idairyj.2025.106239","url":null,"abstract":"<div><div>In this study, the effects of partially substituting NaCl with KCl in Kashar cheese to formulate a reduced-sodium cheese was investigated. Four different salt substitute cheese were produced [N8 (control), 8% NaCl; N4, 4% NaCl; N4K4, 4% NaCl + 4% KCl; N2K6, 2% NaCl + 6% KCl] and their chemical composition, proteolysis, hardness, meltability and sensory profiles were monitored over a 60 d of ripening. The results showed that the replacement of NaCl had no significant effect on the pH, moisture or fat contents of the cheese. However, salt, protein and ash contents were significantly affected (<em>P</em> < 0.01). Proteolysis level was significantly higher in NaCl-substituted (N2K6) and reduced-sodium (N4) cheeses. Urea-PAGE electrophoresis revealed different degrees of hydrolysis in the casein fractions. The total FAA concentration increased significantly in the cheese samples during 60 days of ripening, with the highest levels observed in the cheese with the highest KCl content (N2K6). The study also found that cheese with reduced sodium content had lower hardness and higher meltability compared to control cheese (<em>P</em> < 0.01). Sensory analysis revealed that while panelists preferred the flavour of the control cheese, they most appreciated the texture of the reduced-sodium variety, indicating potential consumer acceptance of reduced-sodium cheese through the partial substitution of NaCl by KCl. Sensory analysis revealed that while participants preferred the taste of the full sodium (control) cheese, they liked the texture of the low sodium variety better, suggesting that the partial replacement of NaCl with KCl influences the potential consumer acceptability of the low sodium cheese.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106239"},"PeriodicalIF":3.1,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143577623","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}

引用次数: 0

Flavor tuning of semi-hard cheese by targeted formation of γ-glutamyl dipeptides 通过γ-谷氨酰二肽的定向形成调节半硬奶酪的风味

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-07 DOI: 10.1016/j.idairyj.2025.106240

Sarah Helena Braitmaier , Sonja Maria Fröhlich , Veronika Somoza , Andreas Dunkel , Jörg Hinrichs

{"title":"Flavor tuning of semi-hard cheese by targeted formation of γ-glutamyl dipeptides","authors":"Sarah Helena Braitmaier , Sonja Maria Fröhlich , Veronika Somoza , Andreas Dunkel , Jörg Hinrichs","doi":"10.1016/j.idairyj.2025.106240","DOIUrl":"10.1016/j.idairyj.2025.106240","url":null,"abstract":"<div><div>The kokumi sensation of mature Gouda cheese was found to be induced by γ-glutamyl dipeptides, which are formed from glutamine and a second amino acid catalyzed by γ-glutamyl transferase (GGT). With the aim of accelerating kokumi peptide biosynthesis, the GGT activity of raw milk was preserved by applying microfiltration for reduction of microbial count, and glutamine as substrate was incorporated into the curd of semi-hard cheese by extrusion. The resulting samples were analyzed regarding chemical composition, hardness, and melting behavior and were comparable to other cheese products. The concentration of γ-glutamyl dipeptides increased continuously over the 12-week ripening period. The enhancement in kokumi perception corresponding to prolonged ripening times was estimated using a model based on commercial cheese samples with different degrees of maturation. The combination of substrate availability and enzyme activity resulted in γ-glutamyl dipeptide levels equivalent to 8 months of ripening after only 3 months. The improved sensory profile was finally confirmed using sensory studies.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106240"},"PeriodicalIF":3.1,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628465","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}

引用次数: 0

β-cryptoxanthin encapsulated nanoliposome in milk with an approach to enhance vitamin A through fortification 乳中β-隐黄质包封纳米脂质体，通过强化提高维生素A的研究

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-03-01 DOI: 10.1016/j.idairyj.2025.106231

Debasmita Dutta, Bodhisattwa Das Gupta, Debjani Dutta

{"title":"β-cryptoxanthin encapsulated nanoliposome in milk with an approach to enhance vitamin A through fortification","authors":"Debasmita Dutta, Bodhisattwa Das Gupta, Debjani Dutta","doi":"10.1016/j.idairyj.2025.106231","DOIUrl":"10.1016/j.idairyj.2025.106231","url":null,"abstract":"<div><div>Vitamin A deficiency (VAD) can result in harmful physiological effects on health across diverse populations, highlighting the need for alternative solutions to address this global issue. This study investigates the stability of β-cryptoxanthin, a provitamin A carotenoid encapsulated in nanoliposomes, in fortified milk, along with the physicochemical properties of this fortified milk aimed to target VAD. Prior to fortification, fluorescence spectroscopy confirmed the encapsulation of β-cryptoxanthin within the hydrophobic membrane of the nanoliposome, with a peroxide value of 0.74 ± 0.04 mEq/kg, indicating its strong oxidative stability. Up to >90% cell viability of the Human embryonic kidney cells was observed in presence of up to 100 μg/mL of the fortificant (β-cryptoxanthin encapsulated nanoliposome). Fortified milk retained its nutritional composition, including fat, protein, dry sedimentation, specific gravity, and colour (p > 0.05). Following fortification, minor increase in viscosity (p > 0.05) and slight decrease in electrical conductivity (p > 0.05), from 4.55 ± 0.05 to 4.41 ± 0.03 mS/cm, was observed. Additionally, >92% of β-cryptoxanthin was retained after heat treatment (63 °C for 30 min, 72 °C for 15 s, and 135 °C for 3 s), confirming the thermostable nature of the fortified milk. The fortified milk showed a significant increase in ferric-reducing antioxidant capacity, from 196.02 ± 0.16 to 548.57 ± 1.23 μmol/L (p < 0.01), while lipid peroxidation decreased from 0.40 ± 0.02 to 0.29 ± 0.05 mg malondialdehyde/L (p < 0.01). Protein carbonyl concentration was also reduced (p < 0.01), from 0.95 ± 0.07 to 0.62 ± 0.02 nmol/mg, protecting milk proteins against oxidation. About 17%–48.32% of the recommended dietary allowance for vitamin A was obtained from fortified milk under simulated conditions, addressing VAD challenges.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106231"},"PeriodicalIF":3.1,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563579","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}

引用次数: 0

Osmotic and cold stress-induced viable but non-culturable state in Lacticaseibacillus paracasei Zhang: A transcriptome analysis 渗透和冷胁迫诱导的副干酪乳杆菌存活但不可培养状态

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-28 DOI: 10.1016/j.idairyj.2025.106228

Qiuhua Bao , Baoyi Yuan , Xuebo Ma , Xin Zhao , Ran Gao , Jianan Li , Lai-Yu Kwok

{"title":"Osmotic and cold stress-induced viable but non-culturable state in Lacticaseibacillus paracasei Zhang: A transcriptome analysis","authors":"Qiuhua Bao , Baoyi Yuan , Xuebo Ma , Xin Zhao , Ran Gao , Jianan Li , Lai-Yu Kwok","doi":"10.1016/j.idairyj.2025.106228","DOIUrl":"10.1016/j.idairyj.2025.106228","url":null,"abstract":"<div><div><em>Lacticaseibacillus paracasei</em> Zhang (<em>L. paracasei</em> Zhang), a probiotic strain, may enter a viable but non-culturable (VBNC) state under adverse conditions to enhance survival. To investigate the transcriptional-level molecular mechanisms underlying this transition, we employed high-throughput RNA-sequencing to analyze global differential gene expression in VBNC <em>L. paracasei</em> Zhang cells induced at 4 °C and 4% (w/v) NaCl in liquid MRS medium. We identified 1345 differentially expressed genes (cutoff fold change ≥2), including 670 upregulated and 675 downregulated genes. Among these, 30 genes (28 upregulated and two downregulated) showed a fivefold or greater change. Functional analysis revealed significant enrichment in pathways related to protein transport, glycolysis, and phosphatidylglycerol metabolism, with propionate metabolism as the main differential pathway. Additionally, RT-qPCR validated the expression levels of six key genes involved in VBNC formation. These findings provide insights into the transcriptional adaptive mechanisms of <em>L. paracasei</em> Zhang under osmotic and cold stress.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106228"},"PeriodicalIF":3.1,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551673","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}

引用次数: 0

Formulation and production of processed cheese without using emulsifying salts 不使用乳化盐的加工奶酪的配方和生产

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-27 DOI: 10.1016/j.idairyj.2025.106230

Berna Çekilarız, Erenay Erem, Meral Kilic-Akyilmaz

{"title":"Formulation and production of processed cheese without using emulsifying salts","authors":"Berna Çekilarız, Erenay Erem, Meral Kilic-Akyilmaz","doi":"10.1016/j.idairyj.2025.106230","DOIUrl":"10.1016/j.idairyj.2025.106230","url":null,"abstract":"<div><div>Processed cheeses are produced with emulsifying salts to obtain a homogeneous structure. However, emulsifying salts are food additives with high sodium content that can affect health adversely. This study aimed to formulate and produce a block-type processed cheese without using emulsifying salts. An acid casein source, strained yoghurt, was used along with milk protein concentrate (MPC70) and whey protein concentrate (WPC70) with 70% protein in dry matter in the formulation. Three different formulations were developed using a basic formula including cheese, unsalted butter and water with different amounts of MPC70 and WPC70 (1:0, 1:1, 0:1). Physical, functional and sensory properties of the cheeses were compared. While the sample with only MPC70 had the highest hardness, springiness and cohesiveness, addition of WPC70 adversely affected these properties resulting in a gritty and crumbly texture. The sample with only WPC70 did not show melting and oiling off. The sample with only MPC70 was also found to be the closest one to a commercial processed cheese in terms of sensory texture and flavour. Use of strained yoghurt and MPC70 in the formulation yielded a processed cheese with acceptable physical and sensory properties and a low salt content.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106230"},"PeriodicalIF":3.1,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551674","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}

引用次数: 0

Molecular mechanisms of ameliorating DSS-induced ulcerative colitis mediated by human milk oligosaccharide 2′-fucosyllactose based on RNA-seq analysis 基于RNA-seq分析的人乳低聚糖2′-焦酰基乳糖改善dss诱导的溃疡性结肠炎的分子机制

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-02-27 DOI: 10.1016/j.idairyj.2025.106227

Xianxiang Chen, Liuming Xie, Xiangwen Pan, Qiang Yu, Yi Chen, Mingyue Shen, Jianhua Xie

{"title":"Molecular mechanisms of ameliorating DSS-induced ulcerative colitis mediated by human milk oligosaccharide 2′-fucosyllactose based on RNA-seq analysis","authors":"Xianxiang Chen, Liuming Xie, Xiangwen Pan, Qiang Yu, Yi Chen, Mingyue Shen, Jianhua Xie","doi":"10.1016/j.idairyj.2025.106227","DOIUrl":"10.1016/j.idairyj.2025.106227","url":null,"abstract":"<div><div>Ulcerative colitis (UC) is a disease characterized by constant and ongoing inflammation. Previous studies had found that 2-Fucosyllactose (2′FL), a human milk oligosaccharide, can alleviate inflammation and regulate immunologic function. However, the molecular mechanism of 2′FL on dextran sulfate sodium (DSS)-induced colitis mice is not clear. Thus, in this study, the mechanism of 2′-FL against DSS-induced colitis in mice was investigated and verified by RNA-seq technology and molecular biology. 2′FL significantly improved the secretion of anti-inflammatory cytokines (IL-4 and IL-2) and blocked proinflammatory cytokines (MPO and IL-17), as well as with no side effects on organs. In addition, 2′FL exhibited protection effect mainly relation to regulate immune function and repressing TLR4/MAPK/NF-κB signaling pathways based on RNA-seq analysis. Furthermore, Western blot analysis and immunohistochemistry verified that 2′FL mitigated DSS-induced colitis via NF-κB and MAPK signaling pathways. These discoveries provided a possible mode for 2′FL in preventing and treating UC. Taken together, these findings demonstrate that 2′-FL alleviates ulcerative colitis via regulating immunity and repressing TLR4/MAPK/NFκB pathway, and this study may provide a new opinion for the study of UC drugs.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"166 ","pages":"Article 106227"},"PeriodicalIF":3.1,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601865","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}

引用次数: 0