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Pan J, Yu Z, Dai J, Jiang H, Shi C, Du Q, Zhu W, Bari L, Fan R, Wang J, Yang Y, Han R. Impact of Processing Methods on the Distribution of Mineral Elements in Goat Milk Fractions. J Dairy Sci 2024:S0022-0302(24)00575-7. [PMID: 38490559 DOI: 10.3168/jds.2024-24520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Accepted: 02/17/2024] [Indexed: 03/17/2024]
Abstract
Milk and dairy products are excellent sources of mineral elements, including Ca, P, Mg, Na, K and Zn. The purpose of this study was to determine the effect of non-thermal (homogenization) and thermal (heat treatment) treatments on the distribution of mineral elements in 4 milk fractions: fat, casein, whey protein, and aqueous phase. The study results revealed that the distribution of mineral elements (such as Mg and Fe) in fat fractions is extremely low, while significant mineral elements such as Ca, Zn, Fe, and Cu are mostly dispersed in casein fractions. For non-treated goat milk, Mo is the only element identified in the whey protein fraction, while K and Na are mostly found in the aqueous phase. Mineral element concentrations in fat (K, Zn, etc.) and casein fraction (Fe, Mo, etc.) increased dramatically after homogenization. Homogenization greatly decreased the concentration of mineral elements in the whey protein fraction (Ca, Na, etc.) and aqueous phase (Fe, Cu, etc.). After heat treatment, the element content in the fat fraction and casein fraction increased greatly when compared with raw milk, such as Cu and Mg in the fat fraction, Na and Cu in the whey protein fraction, the concentration of components such as Mg and Na in casein fraction increased considerably. On the other hand, after homogenization, Zn in the aqueous phase decreased substantially, whereas Fe increased significantly. Therefore, both homogenization and heat treatment have an effect on the mineral element distribution in goat milk fractions.
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Affiliation(s)
- Junyu Pan
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Zhongna Yu
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Jiayin Dai
- Division of Biosciences, University College London
| | - Hongning Jiang
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Cuiping Shi
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Wanting Zhu
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Latiful Bari
- Food & Agriculture Research Division, Center for Advance Research in Sciences, University of Dhaka
| | - Rongbo Fan
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University.
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Eker F, Akdaşçi E, Duman H, Yalçıntaş YM, Canbolat AA, Kalkan AE, Karav S, Šamec D. Antimicrobial Properties of Colostrum and Milk. Antibiotics (Basel) 2024; 13:251. [PMID: 38534686 DOI: 10.3390/antibiotics13030251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 03/07/2024] [Accepted: 03/08/2024] [Indexed: 03/28/2024] Open
Abstract
The growing number of antibiotic resistance genes is putting a strain on the ecosystem and harming human health. In addition, consumers have developed a cautious attitude towards chemical preservatives. Colostrum and milk are excellent sources of antibacterial components that help to strengthen the immunity of the offspring and accelerate the maturation of the immune system. It is possible to study these important defenses of milk and colostrum, such as lactoferrin, lysozyme, immunoglobulins, oligosaccharides, etc., as biotherapeutic agents for the prevention and treatment of numerous infections caused by microbes. Each of these components has different mechanisms and interactions in various places. The compound's mechanisms of action determine where the antibacterial activity appears. The activation of the antibacterial activity of milk and colostrum compounds can start in the infant's mouth during lactation and continue in the gastrointestinal regions. These antibacterial properties possess potential for therapeutic uses. In order to discover new perspectives and methods for the treatment of bacterial infections, additional investigations of the mechanisms of action and potential complexes are required.
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Affiliation(s)
- Furkan Eker
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Emir Akdaşçi
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Hatice Duman
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Yalçın Mert Yalçıntaş
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Ahmet Alperen Canbolat
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Arda Erkan Kalkan
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Sercan Karav
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Dunja Šamec
- Department of Food Technology, University North, Trg Dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
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Morin CR, Baeva ME, Hollenberg MD, Brain MC. Milk and multiple sclerosis: A possible link? Mult Scler Relat Disord 2024; 83:105477. [PMID: 38308914 DOI: 10.1016/j.msard.2024.105477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 01/07/2024] [Accepted: 01/26/2024] [Indexed: 02/05/2024]
Abstract
Despite having been formally defined over 150 years ago, the etiology of multiple sclerosis (MS) is still relatively unknown. However, it is now recognized as a multifactorial disease in which genetics, infection, immune function, and environment play a role. We propose an additional piece to the puzzle: milk. In this review, milk is highlighted as a potential risk factor for MS. We examine the overall correlation between bovine milk consumption and the incidence of MS. We then discuss possible mechanisms that may explain the positive association between milk consumption and the development of MS. For instance, butyrophilin (BTN), a milk glycoprotein, can provide molecular mimicry of myelin oligodendrocyte glycoprotein and induce an autoinflammatory response against myelin. Other milk components such as casein, gangliosides, xanthine oxidase, and saturated fats are also analyzed for their potential involvement in the pathophysiology of MS. Finally, we fit milk alongside other well known risk factors of MS: vitamin D levels, Epstein Barr virus infection, and gut dysbiosis. In conclusion, this review summarizes potential mechanisms linking milk as an underappreciated potential risk factor for the development of MS.
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Affiliation(s)
- Caleb R Morin
- University of Calgary Cumming School of Medicine, Calgary, AB T2N 4N1, Canada
| | | | - Morley D Hollenberg
- Department of Physiology & Pharmacology, University of Calgary Cumming School of Medicine, Calgary, AB T2N 4N1, Canada
| | - Michael C Brain
- Department of Biochemistry and Molecular Biology, University of Calgary Cumming School of Medicine, Calgary, AB T2N 4N1, Canada
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Han X, Wang J, Li B, Song Z, Li P, Huang B, Wang C, Sun Y, Wang X, Hao T. Analyses of regulatory network and discovery of potential biomarkers for Korean rockfish (Sebastes schlegelii) in responses to starvation stress through transcriptome and metabolome. Comp Biochem Physiol Part D Genomics Proteomics 2023; 46:101061. [PMID: 36796184 DOI: 10.1016/j.cbd.2023.101061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 01/29/2023] [Accepted: 01/31/2023] [Indexed: 02/11/2023]
Abstract
Whether in aquaculture or in nature, starvation stress limits the growth of fish. The purpose of the study was to clarify the detailed molecular mechanisms underlying starvation stress in Korean rockfish (Sebastes schlegelii) through liver transcriptome and metabolome analysis. Transcriptome results showed that liver genes associated with cell cycle and fatty acid synthesis were down-regulated, whereas those related to fatty acid decomposition were up-regulated in the experimental group (EG; starved for 72 days) compared to the control group (CG; feeding). Metabolomic results showed that there were significant differences in the levels of metabolites related to nucleotide metabolism and energy metabolism, such as purine metabolism, histidine metabolism and oxidative phosphorylation. Five fatty acids (C22:6n-3; C22:5n-3; C20:5n-3; C20:4n-3; C18:3n-6) were selected as possible biomarkers of starvation stress from the differential metabolites of metabolome. Subsequently, correlation between these differential genes of lipid metabolism and cell cycle and differential metabolites were analyzed, and observed that these five fatty acids were significantly correlated with the differential genes. These results provide new clues for understanding the role of fatty acid metabolism and cell cycle in fish under starvation stress. It also provides a reference for promoting the biomarker identification of starvation stress and stress tolerance breeding research.
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Yousefi M, Nematollahi A, Shadnoush M, Mortazavian AM, Khorshidian N. Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review. Front Nutr 2022; 9:828065. [PMID: 35308287 PMCID: PMC8931696 DOI: 10.3389/fnut.2022.828065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Accepted: 01/31/2022] [Indexed: 11/13/2022] Open
Abstract
The production of safe and healthy foodstuffs is considered as one of the most important challenges in the food industry, and achieving this important goal is impossible without using various processes and preservatives. However, recently, there has been a growing concern about the use of chemical preservatives and attention has been focused on minimal process and/or free of chemical preservatives in food products. Therefore, researchers and food manufacturers have been induced to utilize natural-based preservatives such as antimicrobial enzymes in their production. Lactoperoxidase, as an example of antimicrobial enzymes, is the second most abundant natural enzyme in the milk and due to its wide range of antibacterial activities, it could be potentially applied as a natural preservative in various food products. On the other hand, due to the diffusion of lactoperoxidase into the whole food matrix and its interaction and/or neutralization with food components, the direct use of lactoperoxidase in food can sometimes be restricted. In this regard, lactoperoxidase can be used as a part of packaging material, especially edible and coating, to keep its antimicrobial properties to extend food shelf-life and food safety maintenance. Therefore, this study aims to review various antimicrobial enzymes and introduce lactoperoxidase as a natural antimicrobial enzyme, its antimicrobial properties, and its functionality in combination with an edible film to extend the shelf-life of food products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Mahdi Shadnoush
- Department of Clinical Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- *Correspondence: Nasim Khorshidian
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Li Z, Liu D, Xu S, Zhang W, Hemar Y, Regenstein JM, Zhou P. Effects of pasteurization, microfiltration, and ultraviolet-c treatments on microorganisms and bioactive proteins in bovine skim milk. FOOD BIOSCI 2021; 43:101339. [DOI: 10.1016/j.fbio.2021.101339] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Mukhamejanova A, Alikulov Z, Tuganova B, Adamzhanova Z. The xanthine oxidase and its associated activities in the ovine milk and liver: distinctive in impact of in vivo molybdenum. Potr S J F Sci 2021. [DOI: 10.5219/1665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Xanthine oxidase is molybdenum and iron-containing flavoprotein, catalyzing the final oxidation stage of purines and oxidative transformation of pterins and some aliphatic and aromatic aldehydes. Despite the importance of this enzyme, the distribution of xanthine oxidase in traditional household animal’s milk and tissues is unknown. Formerly, we have found most of the xanthine oxidase molecules in animal milk are inactive because of a lack of molybdenum. Ovine milk was processed by inserting in vivo molybdenum (tungsten) into drinking water. We gave opposite dates in the presence of tungsten too. Heating the milk of animals at 80 °C for 5 minutes in the presence of molybdenum and cysteine led to a sharp increase of xanthine oxidase and its associated – nitrate reductase and nitrite reductase activities. The change of xanthine oxidase and its associated activities were examined by spectrophotometry after treatment. It was established that metal ions added in drinking water for animals have an impact on enzyme activities. The activity is formed in the ovine liver even in the absence of exogenous molybdenum in drinking water. The associated activities of liver enzymes in the presence of molybdenum in drinking water had slightly increased. Tungsten-containing water led to the loss of all activities of liver xanthine oxidase. It is proposed that the liver contains a special protein involving in the incorporation of molybdenum (or tungsten) into xanthine oxidase molecule, however, the milk or mammary gland compounds lack this protein.
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Sha W, Hou C, Yuan E, Li Y, Ren J. Different processed milk with residual xanthine oxidase activity and risk of increasing serum uric acid level. FOOD BIOSCI 2021; 40:100892. [DOI: 10.1016/j.fbio.2021.100892] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Zhang W, Liu Y, Li Z, Xu S, Hettinga K, Zhou P. Retaining bioactive proteins and extending shelf life of skim milk by microfiltration combined with Ultraviolet-C treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110945] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Ke L, Xu W, Gao J, Gao G, Wang H, Zhou J, Liu J, Rao P, Xu Y. Isolation and characterization of thermo-tolerant polyphenol oxidases in a black tea infusion. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107465] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
Mammalian milk is a source of antimicrobial compounds such as xanthine oxidase (XO). The interplay of infant saliva, which contains the substrates for XO activity, and human milk containing XO has been recently shown to inhibit the growth of pathogenic bacteria. Based on the complex and protective mechanism observed in human milk, we hypothesized that bovine milk XO operates similarly, thus representing an opportunity to investigate its functionality in broader health implications. We demonstrated that bovine milk-hypoxanthine mixture (0 to 400 μM) inhibited several Gram-negative and -positive bacterial pathogens in a dose-dependent manner. Kinetic experiments revealed that XO catalyzed hypoxanthine reduction (Km, 58.0 μM; Vmax, 5.1 μmol-1 min-1 mg) resulted in the production of antimicrobial hydrogen peroxide. These results demonstrate that the antimicrobial properties of bovine milk XO are similar to those of human milk XO with significant implications for the development of novel products targeting infant health.
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Affiliation(s)
- Gulustan Ozturk
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States of America
| | - Ishita M Shah
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States of America.,Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States of America
| | - David A Mills
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States of America.,Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States of America
| | - J Bruce German
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States of America.,Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States of America
| | - Juliana M L N de Moura Bell
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States of America.,Biological and Agricultural Engineering, Davis, One Shields Avenue, Davis, CA, 95616, United States of America
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