MILK: a Python scripting interface to MAUD for automation of Rietveld analysis

Modern diffraction experiments (e.g. in situ parametric studies) present scientists with many diffraction patterns to analyze. Interactive analyses via graphical user interfaces tend to slow down obtaining quantitative results such as lattice parameters and phase fractions. Furthermore, Rietveld refinement strategies (i.e. the parameter turn-on-off sequences) tend to be instrument specific or even specific to a given dataset, such that selection of strategies can become a bottleneck for efficient data analysis. Managing multi-histogram datasets such as from multi-bank neutron diffractometers or caked 2D synchrotron data presents additional challenges due to the large number of histogram-specific parameters. To overcome these challenges in the Rietveld software Material Analysis Using Diffraction (MAUD), the MAUD Interface Language Kit (MILK) is developed along with an updated text batch interface for MAUD. The open-source software MILK is computer-platform independent and is packaged as a Python library that interfaces with MAUD. Using MILK, model selection (e.g. various texture or peak-broadening models), Rietveld parameter manipulation and distributed parallel batch computing can be performed through a high-level Python interface. A high-level interface enables analysis workflows to be easily programmed, shared and applied to large datasets, and external tools to be integrated with MAUD. Through modification to the MAUD batch interface, plot and data exports have been improved. The resulting hierarchical folders from Rietveld refinements with MILK are compatible with Cinema: Debye-Scherrer, a tool for visualizing and inspecting the results of multi-parameter analyses of large quantities of diffraction data. In this manuscript, the combined Python scripting and visualization capability of MILK is demonstrated with a quantitative texture and phase analysis of data collected at the HIPPO neutron diffractometer.

Intake of Milk or Fermented Milk Combined With Fruit and Vegetable Consumption in Relation to Hip Fracture Rates: A Cohort Study of Swedish Women

Milk products may differ in pro-oxidant properties and their effects on fracture risk could potentially be modified by the intake of foods with antioxidant activity. In the population-based Swedish Mammography Cohort study, we aimed to determine how milk and fermented milk combined with fruit and vegetable consumption are associated with hip fracture. Women born in 1914-1948 (n = 61,240) answered food frequency and lifestyle questionnaires in 1987-1990 and 38,071 women contributed with updated information in 1997. During a mean follow-up of 22 years, 5827 women had a hip fracture (ascertained via official register data). Compared with a low intake of milk (<1 glass/day) and a high intake of fruits and vegetables (≥5 servings/day), a high intake of milk (≥3 glasses/day) with a concomitant low intake of fruits and vegetables (<2 servings/day) resulted in a hazard ratio (HR) of 2.49 (95% CI, 2.03 to 3.05). This higher hip fracture rate among high consumers of milk was only modestly attenuated with a concomitant high consumption of fruit and vegetables (HR, 2.14; 95% CI, 1.69 to 2.71). The combination of fruits and vegetables with fermented milk (yogurt or soured milk) yielded a different pattern with lowest rates of hip fracture in high consumers: HR, 0.81 (95% CI, 0.68 to 0.97) for ≥2 servings/day of fermented milk and ≥5 servings/day of fruits and vegetables compared with low consumption of both fruit and vegetables and fermented milk. We conclude that the amount and type of dairy products as well as fruit and vegetable intake are differentially associated with hip fracture rates in women. © 2017 American Society for Bone and Mineral Research.

Transcobalamin derived from bovine milk stimulates apical uptake of vitamin B12 into human intestinal epithelial cells

Intestinal uptake of vitamin B12 (hereafter B12) is impaired in a significant proportion of the human population. This impairment is due to inherited or acquired defects in the expression or function of proteins involved in the binding of diet-derived B12 and its uptake into intestinal cells. Bovine milk is an abundant source of bioavailable B12 wherein it is complexed with transcobalamin. In humans, transcobalamin functions primarily as a circulatory protein, which binds B12 following its absorption and delivers it to peripheral tissues via its cognate receptor, CD320. In the current study, the transcobalamin-B12 complex was purified from cows' milk and its ability to stimulate uptake of B12 into cultured bovine, mouse and human cell lines was assessed. Bovine milk-derived transcobalamin-B12 complex was absorbed by all cell types tested, suggesting that the uptake mechanism is conserved across species. Furthermore, the complex stimulated the uptake of B12 via the apical surface of differentiated Caco-2 human intestinal epithelial cells. These findings suggest the presence of an alternative transcobalamin-mediated uptake pathway for B12 in the human intestine other than that mediated by the gastric glycoprotein, intrinsic factor. Our findings highlight the potential for transcobalamin-B12 complex derived from bovine milk to be used as a natural bioavailable alternative to orally administered free B12 to overcome B12 malabsorption.

Protective association of milk intake on the risk of hip fracture: results from the Framingham Original Cohort

Dairy foods are rich in bone-beneficial nutrients, yet the role of dairy foods in hip fracture prevention remains controversial. Our objective was to evaluate the association of milk, yogurt, cheese, cream, and milk + yogurt intakes with incident hip fracture in the Framingham Original Cohort. A total of 830 men and women from the Framingham Original Cohort, a prospective cohort study, completed a food-frequency questionnaire (1988 to 1989) and were followed for hip fracture until 2008. In this population-based study, Cox-proportional hazards regression was used to estimate hazard ratios (HR) by categories of energy-adjusted dairy intake (servings/wk), adjusting for standard confounders and covariates. The exposure was energy-adjusted intakes of milk, yogurt, cheese, cream, and milk + yogurt (servings/wk). Risk of hip fracture over the follow-up was the primary outcome; the hypothesis being tested was formulated after data collection. The mean age at baseline was 77 years (SD 4.9, range 68 to 96). Ninety-seven hip fractures occurred over the mean follow-up time of 11.6 years (range 0.04 to 21.9 years). The mean ± SD (servings/wk) of dairy intakes at baseline were: milk = 6.0 ± 6.4; yogurt = 0.4 ± 1.3; cheese = 2.6 ± 3.1; and cream = 3.4 ± 5.5. Participants with medium (>1 and <7 servings/wk) or higher (≥7 servings/wk) milk intake tended to have lower hip fracture risk than those with low (≤1 serving/wk) intake (high versus low intake HR 0.58, 95% confidence interval [CI] 0.31-1.06, p = 0.078; medium versus low intake HR 0.61, 95% CI 0.36-1.08, p = 0.071; p trend = 0.178]. There appeared to be a threshold for milk, with 40% lower risk of hip fracture among those with medium/high milk intake compared with those with low intake (p = 0.061). A similar threshold was observed for milk + yogurt intake (p = 0.104). These associations were further attenuated after adjustment for femoral neck bone mineral density. No significant associations were seen for other dairy foods (p range = 0.117 to 0.746). These results suggest that greater intakes of milk and milk + yogurt may lower risk for hip fracture in older adults through mechanisms that are partially, but not entirely, attributable to effects on bone mineral density.

A study of the component glycerides of cow and buffalo milk fats with reference to the possible mechanism of their production during lactation

The component glycerides of a cow and a buffalo milk fat have been studied quantitatively after resolving them by intensive crystallization from acetone or ether at temperatures between — 50 and 0°C into groups of glycerides which, although still complicated in fatty acid composition, contain much simplified mixtures of mixed glycerides as compared with the original fats. From the component acids of each separated glyceride group and of the trisaturated glycerides present therein, it has been possible to produce an approximately quantitative statement of the many individual mixed glycerides present in the original fats, and a more closely quantitative statement of the various glyceride categories (trisaturated, mono- or di-unsaturated, mono- or di-palmito, mono- or di-oleo, etc.) present. The bearing of the data so obtained on the question of the mechanism of the production of the characteristic short-chain acyl glycerides of ruminant milk fats is discussed. Evidence is collected which favours the view that the main source of milk fats is glycerides in the blood entering the lactating gland, the oleo- (or other unsaturated) groups in which are transformed in greater or less degree into acyl groups with shorter carbon chains (down to butyric, C 4 ). It is shown that the alternative hypothesis of direct synthesis in the mammary gland of short-chain glycerides from carbohydrate or acetate is inconsistent with the quantitative com­position of the component acids of milk fats of a range of non-ruminant as well as ruminant mammals. On the other hand, it is considered that the maximal production of short-chain acyl glycerides observed in milk fats of the ruminant animals is clearly connected with the presence of unusual amounts of acetic and associated lower fatty acids in their blood, and that this causes conditions (pH range or other factor) in the lactating gland which favour the action of the enzyme system responsible for the conversion of oleo- into short-chain glycerides.

Quantitative immunochemical studies with the purified factor in mouse milk connected with mammary carcinoma

Antisera to the mouse milk factor (F), containing up to 0.5 mg. of antibody nitrogen per ml. are readily obtainable in rabbits, especially when adjuvants are added to the antigen. Quantitative data on the anti-F content of the sera are given, also on the total nitrogen precipitated by the non-casein fraction of C57 mouse milk which does not contain F. The antisera were also absorbed with casein fractions but the difficulties in the way of quantitative analysis were not overcome. Antisera to fractions of C57 mouse milk were also obtained and the reactions of F and the C57 proteins with these sera were studied. The results, as far as they go, are in accord with the earlier belief that the milk factor possesses an immunological specificity not present in normal mouse tissues.

Some characteristics of the activity of lactenin in vitro; the effect of lactenin on hemolytic streptococci of the several serological groups

The measurement in vitro of lactenin, the antistreptococcal substance of milk, is affected by the size of the inoculum, the temperature of incubation, and the type of medium employed. Hemolytic streptococci belonging to the several serological groups vary in susceptibility to lactenin. All group A streptococci, regardless of type, are highly sensitive to it, and milk receiving a small inoculum sterilizes itself within 48 hours or less. By contrast, most strains of groups B, C, D, and E, although they may temporarily be inhibited, ultimately achieve full growth. Strains belonging to groups F, G, H, K, and L vary in sensitivity, some being fully inhibited and others achieving full growth. When streaked on the surface of milk-agar plates and examined at the end of 24 hours the streptococci fall into two classes: sensitive strains which do not produce visible colonies on the plate, and resistant strains which grow excellently. Very few strains show an intermediate degree of sensitivity. Human and goat milk contain an antistreptococcal principle which appears to be the same as the lactenin of cow milk, since streptococci which are inhibited by milk from one species are inhibited by milk from the others, and vice versa.

The effects of anaerobiosis, reducing agents, thiamine, and other chemicals on lactenin action

Lactenin is reversibly inactivated by the exclusion of atmospheric oxygen. It is also inactivated by the sulfur-containing reducing agents cysteine, glutathione, thioglycollic acid, and BAL. Group A streptococci which have been acted upon by lactenin have been killed, and not merely prevented from multiplying, since they cannot be revived by inactivating lactenin through the addition of a reducing agent. Thiamine in great excess inactivates lactenin. The mechanism by which it accomplishes this has not been discovered, but it suggests that the mode of action of lactenin may be to deny thiamine to the lactenin-sensitive cell. Lactenin sensitivity is not, however, related to a requirement for exogenous thiamine, nor does lactenin appear to function by binding environmental thiamine in a form unavailable to the sensitive cell.

The role of lactenin in milk-borne epidemics; the in vivo action of lactenin

The ability of lactenin to prevent the multiplication of group A streptococci when milk becomes contaminated with that organism accounts in part at least, for the infrequency of milk-borne streptococcal epidemics. From epidemiological studies it has been shown that most such epidemics arise from the consumption of raw milk in which streptococci occur as a result of bovine mastitis due to group A streptococcus. Lactenin fails to prevent the establishment of mastitis due to the group A streptococcus because the milk in the cow's udder is at a low oxidation-reduction potential and the lactenin is inactive. Lactenin, being destroyed by temperatures of 80°C. or above, is absent from canned and powdered milk. When the latter have been diluted or reconstituted, they can serve as excellent growth media for group A streptococci, and epidemics have occurred as a result of contamination of milk supplies of those types. The administration of lactenin by mouth or intraperitoneal injection failed to protect mice from peritonitis or subcutaneous infection due to group A streptococcus.

Radioactivity of people and milk: 1957

The routine determination of cesium-137 and potassium-40 content of over 2200 samples was accomplished through utilization of one-fifth of the potential capacity of the Los Alamos human counter. Little change in the cesium-137 concentration in people was observed from 1956 to 1957, in spite of the increase in both the rate and the integrated levels of fallout. The correlation of levels in human beings with cesium levels in milk indicates a discrimination factor of 1.8 in this step of the ecological transfer. Precipitation is shown to be an important factor determining the cesium content of milk, but the lack of complete correlation indicates that a more detailed analysis is necessary. Contamination of the troposphere during periods of weapon testing complicates the interpretation, as do seasonal variations.

A milk-borne outbreak of food poisoning due to Salmonella heidelberg

A milk-borne outbreak of Salm. heidelberg infection due to unpasteurized milk from tuberculin-tested cows is described. There were 77 cases and 46 symptomless excreters of the organism. There were no deaths. The infection was traced to a cow with a symptomless salmonella mastitis and the origin of the organism was thought to be contaminated animal feeding stuffs.

We are indebted to Dr Joan Taylor, Colindale, for the identification of the salmonella serotypes; to Dr H. R. Cayton, Bristol, for assistance in the examination of animal feeding stuffs; to Dr E. N. Davey, Gloucester, for permission to include his results of milk examinations; and to the following public health inspectors who assisted in the field investigation—Mr A. Furniss, Mr G. Baillie and Mr M. V. Smith, Cirencester Urban District; Mr H. Wheeler and Mr R. Hayward, Cirencester Rural District; Mr P. Hayter, Bristol; and Mr D. S. Smith, Trowbridge.

THERMAL DESTRUCTION KINETICS OF A LACTIC STREPTOCOCCAL BACTERIOPHAGE

The aim of the study was to elucidate the kinetics of thermal destruction of a lactic streptococcal bacteriophage, and to determine the effect of varied propagation and heating conditions on its thermoresistance. The propagation medium and temperature affect the degree of thermostability of the phage produced; higher incubation temperature enhances thermostability. The composition and reaction of the heating menstruum are also of significance. Phage thermoresistance increased significantly with the phosphate and whey levels. The effect of various minerals was difficult to resolve, mainly because of the bimodal nature of the survival curve. Thermoresistance was highest at pH 6, intermediate at pH 7, and lowest at pH 8. The kinetics of inactivation of this phage deviated from those of a first-order reaction. Consequently, a special treatment of the data was required in order to compute the various thermodynamic parameters that define the reaction. The high positive values of Q(10), energy of inactivation, and entropy appear to indict protein denaturation as the cause of phage destruction.

LIMITATIONS OF FIBRINOGEN-POLYMYXIN MEDIUM IN DETECTING COAGULASE-POSITIVE STAPHYLOCOCCI IN RAW MILK

A fibrinogen-polymyxin medium and Staphylococcus Medium 110 were used in the isolation of coagulase-positive staphylococci in raw milk. Results indicated that both media allow the growth of some rods and of many coagulase-negative cocci. A significantly greater number of coagulase-positive staphylococci were identified by the tube test than were revealed by halo formation on fibrinogen-polymyxin medium.

EFFECT IN THE COW OF INTRARUMINAL INFUSIONS OF VOLATILE FATTY ACIDS AND OF LACTIC ACID ON THE SECRETION OF THE COMPONENT FATTY ACIDS OF THE MILK FAT AND ON THE COMPOSITION OF BLOOD

1. The effects in the cow of intraruminal infusions of acetic acid, propionic acid or butyric acid on the secretion of the component fatty acids of the milk fat, and of these acids and of lactic acid on the composition of the blood plasma of the jugular vein, have been studied. 2. The infusion of acetic acid or butyric acid increased the yield of the C(4)-C(16) acids of milk fat but decreased the yield of C(18) acids. The infusion of propionic acid decreased the yields of all major component acids except palmitic acid and possibly lauric acid. 3. The changes in the concentrations in blood plasma of glucose and of ketone bodies were consistent with the glucogenic effect of propionic acid and the ketogenic effects of butyric acid and acetic acid. The effects of lactic acid were not consistent from cow to cow. Only with the infusion of acetic acid was a significant increase in the concentration of total volatile fatty acids in blood plasma found. Infusions of butyric acid and of propionic acid tended to depress the concentration of citric acid in the blood plasma and infusion of acetic acid increased it. No consistent effects of the infused acids on the concentration in blood plasma of esterified cholesterol, free cholesterol, triglyceride or phospholipid were observed. 4. The possibility is discussed that the effects of the infused acids on milk-fat secretion are caused through an alteration of the concentrations of precursors of milk fat in mammary arterial blood.

QUANTITATIVE ASPECTS OF RELEASE OF OXYTOCIN BY SUCKLING IN UNANAESTHETIZED RABBITS

A method of estimating oxytocin output following physiological stimuli is described which is applicable to experiments in conscious, undisturbed and unrestrained animals. The method consists of recording the uterine responses in puerperal rabbits with a permanently inserted intrauterine balloon as an index of neurohypophysial activation.

Previous work has been confirmed on the essential role of oxytocin in milk ejection in rabbits. Only negligible amounts of milk are obtained by the young without any endogenous or exogenous oxytocin, but normal release of oxytocin can occur in spite of diminished or completely inhibited milk flow.

The amount of oxytocin released during suckling depends on the strength of the stimulus in a characteristic fashion, and the strength of stimuli again depends both on the number of young suckling simultaneously and on their physical maturity.

In the early puerperium (up to 3–4 days post-partum) each suckling young evokes a response comparable to that of 0.5–1.0 mU of oxytocin injected intravenously, whether suckling alone or together with its litter-mates. Only a few grams of milk are removed by each young at that time. After this period, the suckling of 1 or 2 young separately still elicits the release of only a small amount of oxytocin (1–2 mU), but during suckling of a whole litter from 50 to 100 mU are liberated, which corresponds to 10–15 mU for each young. The full milk yield can only be obtained by each young while suckling simultaneously with the whole litter.

The amount of oxytocin released is independent of the duration of suckling, of the quantity of milk available, and of the milk flow. Once lactation has been established, the oxytocin output during suckling on an »once-daily« regime remains fairly constant at least for a large part of the lactation period. It is possible that at the end of the lactating period, the amount secreted during suckling is increased to about 250 mU or even more.