International Dairy Journal最新文献

英文中文

Milk osteopontin mediates zinc uptake in intestinal cells in the presence of phytic acid 牛奶补骨脂素在植酸存在的情况下介导肠细胞对锌的吸收

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-18 DOI: 10.1016/j.idairyj.2024.106113

Brian Christensen, Thomas F. Krüger, Thilde P. Hjorth, Emilie Holkgaard Buhl, Esben S. Sørensen

The bioavailability and the intestinal absorption of the essential mineral zinc are challenged by the food matrix and especially the content of zinc chelating antinutrients. Many milk proteins and peptides affect zinc bioavailability. Osteopontin (OPN) is an acidic and highly phosphorylated whey protein that has been shown to bind calcium, magnesium and iron. Here we report the zinc binding properties of OPN, and the effect of OPN-Zn complexes on zinc absorption in Caco-2 cells. By isothermal titration calorimetry milk OPN was shown to bind approximately 36 zinc ions (K_D of ∼70 μM). The binding was mainly mediated by the phosphorylations in the protein. OPN retained zinc bound after in vitro simulated gastrointestinal transit. Interestingly the OPN-Zn complex enhanced zinc bioavailability in the presence of phytic acid, compared to inorganic zinc salts. Zinc uptake mediated by OPN significantly upregulated the gene expression of MT1G and ZnT1 which are crucial proteins involved in preserving enterocyte zinc homoeostasis. These results indicate that OPN could be incorporated into functional foods and infant formulas to increase zinc bioavailability and uptake.

食物基质，尤其是锌螯合抗营养素的含量，对人体必需矿物质锌的生物利用率和肠道吸收构成了挑战。许多牛奶蛋白和肽都会影响锌的生物利用率。骨化蛋白（OPN）是一种酸性和高度磷酸化的乳清蛋白，已被证明能结合钙、镁和铁。在此，我们报告了 OPN 的锌结合特性，以及 OPN 锌复合物对 Caco-2 细胞锌吸收的影响。通过等温滴定量热法乳 OPN 可结合约 36 个锌离子（KD 为 70 μM）。这种结合主要由蛋白质中的磷酸化介导。体外模拟胃肠道转运后，OPN 仍能与锌结合。有趣的是，与无机锌盐相比，在植酸存在的情况下，OPN-锌复合物提高了锌的生物利用率。由 OPN 介导的锌吸收可显著上调 MT1G 和 ZnT1 的基因表达，而这两种蛋白是参与维持肠细胞锌平衡的关键蛋白。这些结果表明，可将 OPN 添加到功能性食品和婴儿配方奶粉中，以提高锌的生物利用率和吸收率。

{"title":"Milk osteopontin mediates zinc uptake in intestinal cells in the presence of phytic acid","authors":"Brian Christensen, Thomas F. Krüger, Thilde P. Hjorth, Emilie Holkgaard Buhl, Esben S. Sørensen","doi":"10.1016/j.idairyj.2024.106113","DOIUrl":"10.1016/j.idairyj.2024.106113","url":null,"abstract":"<div><div>The bioavailability and the intestinal absorption of the essential mineral zinc are challenged by the food matrix and especially the content of zinc chelating antinutrients. Many milk proteins and peptides affect zinc bioavailability. Osteopontin (OPN) is an acidic and highly phosphorylated whey protein that has been shown to bind calcium, magnesium and iron. Here we report the zinc binding properties of OPN, and the effect of OPN-Zn complexes on zinc absorption in Caco-2 cells. By isothermal titration calorimetry milk OPN was shown to bind approximately 36 zinc ions (<em>K</em><sub>D</sub> of ∼70 μM). The binding was mainly mediated by the phosphorylations in the protein. OPN retained zinc bound after <em>in vitro</em> simulated gastrointestinal transit. Interestingly the OPN-Zn complex enhanced zinc bioavailability in the presence of phytic acid, compared to inorganic zinc salts. Zinc uptake mediated by OPN significantly upregulated the gene expression of MT1G and ZnT1 which are crucial proteins involved in preserving enterocyte zinc homoeostasis. These results indicate that OPN could be incorporated into functional foods and infant formulas to increase zinc bioavailability and uptake.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106113"},"PeriodicalIF":3.1,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534659","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

Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation 通过微过滤对山羊奶进行蛋白质分馏：对整个哺乳期生产的奶酪的蛋白质分解、代谢物和感官特性的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-17 DOI: 10.1016/j.idairyj.2024.106110

Beate Bjørgan , Siv B. Skeie , Paula Varela , Anne-Grethe Johansen

This study addresses seasonal variations in goat milk by examining the effects of microfiltration (MF) and micro- and diafiltration (MDF) in standardising goat milk composition for cheese production. The research focuses on MF and MDF treatments at two lactation stages, analysing their impact on the quality of a hard goat milk cheese. Key parameters such as total solids, pH, organic acids, free amino acids, protein profiles, and sensory properties during cheese ripening were evaluated. Sensory attributes were assessed using Quantitative Descriptive Analysis (QDA), revealing different profiles between treatments. The MF cheeses showed a balanced profile, while MDF cheeses varied more in sourness, acidity, and texture, also influenced by lactation stage.

这项研究通过考察微过滤（MF）和微及重过滤（MDF）对奶酪生产中山羊奶成分标准化的影响来解决山羊奶的季节性变化问题。研究重点是两个泌乳阶段的微滤和中滤处理，分析它们对硬羊奶奶酪质量的影响。对奶酪成熟过程中的关键参数，如总固形物、pH 值、有机酸、游离氨基酸、蛋白质概况和感官特性进行了评估。使用定量描述性分析法（QDA）对感官属性进行了评估，结果显示不同处理之间的感官属性各不相同。中质干酪表现出均衡的特征，而中密度干酪在酸味、酸度和质地方面差异较大，这也受到哺乳期的影响。

引用次数: 0

Lactation stage-specific variations in health and lipid-associated milk fat globule membrane proteins in Holstein Friesian cow and Murrah buffalo 荷斯坦弗里斯兰奶牛和穆拉水牛泌乳期健康和脂质相关乳脂球膜蛋白的特异性变化

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-16 DOI: 10.1016/j.idairyj.2024.106114

Ayushi Kapoor , Ningombam Sanjib Meitei , Vinod Singh Bisht , Mohd Altaf Najar , Kuldeep Giri , Thottethodi Subrahmanya Keshava Prasad , Kiran Ambatipudi

Bovine milk fat globule membrane (MFGM) proteins are crucial to calf health and human nutrition, but a knowledge gap exists for its lactation stage-specific variations in cows and buffaloes. This study employed mass spectrometry to identify the inter- and intra-lactation stage-specific MFGM proteins in Murrah buffalo (Mu) and Holstein Friesian cow (HF). Mu exhibited higher proteins (n = 264) than HF (n = 250); utilizing multivariate analysis, differentially abundant proteins (n = 78 in HF, n = 31 in Mu) were identified specific to lactation stages. The MFGM proteins were categorized into health-associated (47.1%), lipid-associated proteins (44.1%), and shared proteins (8.8%). HF milk contained all health-associated proteins detected in Mu, besides possessing unique proteins (e.g., BTN1A1, SAA3, and ENPP3), including lipid-associated proteins that contributed to improved calf immunity. These results suggest HF milk is more suitable for calf health and dairy product development, including expanding our understanding of lactation stage-specific MFGM proteins and highlighting their potential health benefits.

牛乳脂肪球膜（MFGM）蛋白对犊牛健康和人类营养至关重要，但对其在奶牛和水牛泌乳期的特异性变化还缺乏了解。本研究采用质谱技术鉴定了穆拉水牛（Mu）和荷斯坦弗里斯兰奶牛（HF）泌乳期间和泌乳期内特异性的 MFGM 蛋白。穆拉水牛的蛋白质含量（n = 264）高于荷斯坦弗里斯兰牛（n = 250）；通过多元分析，确定了泌乳期特异性的不同丰度蛋白质（荷斯坦弗里斯兰牛为 78，穆拉水牛为 31）。MFGM蛋白质分为健康相关蛋白质（47.1%）、脂质相关蛋白质（44.1%）和共享蛋白质（8.8%）。高浓度牛奶除了含有独特的蛋白质（如 BTN1A1、SAA3 和 ENPP3）外，还含有在 Mu 中检测到的所有与健康相关的蛋白质，包括有助于提高犊牛免疫力的脂质相关蛋白质。这些结果表明高浓度牛奶更适合犊牛健康和乳制品开发，包括扩大我们对泌乳期特异性MFGM蛋白质的了解，并强调其潜在的健康益处。

{"title":"Lactation stage-specific variations in health and lipid-associated milk fat globule membrane proteins in Holstein Friesian cow and Murrah buffalo","authors":"Ayushi Kapoor , Ningombam Sanjib Meitei , Vinod Singh Bisht , Mohd Altaf Najar , Kuldeep Giri , Thottethodi Subrahmanya Keshava Prasad , Kiran Ambatipudi","doi":"10.1016/j.idairyj.2024.106114","DOIUrl":"10.1016/j.idairyj.2024.106114","url":null,"abstract":"<div><div>Bovine milk fat globule membrane (MFGM) proteins are crucial to calf health and human nutrition, but a knowledge gap exists for its lactation stage-specific variations in cows and buffaloes. This study employed mass spectrometry to identify the inter- and intra-lactation stage-specific MFGM proteins in Murrah buffalo (Mu) and Holstein Friesian cow (HF). Mu exhibited higher proteins (n = 264) than HF (n = 250); utilizing multivariate analysis, differentially abundant proteins (n = 78 in HF, n = 31 in Mu) were identified specific to lactation stages. The MFGM proteins were categorized into health-associated (47.1%), lipid-associated proteins (44.1%), and shared proteins (8.8%). HF milk contained all health-associated proteins detected in Mu, besides possessing unique proteins (e.g., BTN1A1, SAA3, and ENPP3), including lipid-associated proteins that contributed to improved calf immunity. These results suggest HF milk is more suitable for calf health and dairy product development, including expanding our understanding of lactation stage-specific MFGM proteins and highlighting their potential health benefits.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106114"},"PeriodicalIF":3.1,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142533760","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 “A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures” [The International Dairy Journal 141 (June 2023), 105622] 对 "使用不同发酵培养基的牛乳和水牛奶制作的马苏里拉奶酪的功能和质构特性比较研究 "的更正[《国际乳品杂志》141（2023 年 6 月），105622]

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-15 DOI: 10.1016/j.idairyj.2024.106108

Gökhan Akarca, Azize Atik, İlker Atik, Ayşe Janseli Denizkara

引用次数: 0

Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream 不同加工方法对克菲尔冰淇淋理化和微生物特性的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-13 DOI: 10.1016/j.idairyj.2024.106111

Merve Al , Firuze Ergin Zeren , Emine Mine Çomak Göçer , Muammer Demir , Ahmet Küçükçetin

In this study, kefir ice cream was produced using two different methods. In method 1, the ice cream mixture was incubated with kefir starter culture until a pH value of 6.1 or 5.5 was reached, and in method 2, the ice cream mixture was blended with kefir to reach a pH value of 5.5 or 6.1. Kefir ice cream produced by method 2 had a higher overrun and lower firmness than that produced by method 1. When comparisons were made based on the pH value of the ice cream mixture, kefir ice cream produced from the ice cream mixture with a pH of 6.1 instead of 5.5 had a higher overrun and melting rate and a lower firmness. The slightly higher counts on MRS agar, M17 agar, MSE agar, DSM 254 medium, and YGC agar were determined in the kefir ice cream samples produced by method 1 or produced from an ice cream mixture with a pH of 5.5. Although it is unknown if the number of bacteria on MRS agar detected in the samples, where the number was greater than 6 log cfu g⁻¹ even after 90 days of storage, are probiotics or not, kefir ice cream has the potential to be a probiotic product. In this study, it has been demonstrated that kefir ice creams with different physicochemical and microbiological properties can be produced by altering the ice cream production method and pH value of the ice cream mixture.

在这项研究中，使用了两种不同的方法制作开菲尔冰淇淋。在方法 1 中，冰淇淋混合物与开菲尔起始培养物一起培养，直到达到 6.1 或 5.5 的 pH 值；在方法 2 中，冰淇淋混合物与开菲尔混合，达到 5.5 或 6.1 的 pH 值。与方法 1 相比，用方法 2 制作的开菲尔冰淇淋具有更高的溢出率和更低的硬度。如果根据冰淇淋混合物的 pH 值进行比较，用 pH 值为 6.1 而不是 5.5 的冰淇淋混合物生产的开菲尔冰淇淋的溢出率和融化率较高，硬度较低。在 MRS 琼脂、M17 琼脂、MSE 琼脂、DSM 254 培养基和 YGC 琼脂上检测到的计数略高于用方法 1 或用 pH 值为 5.5 的冰淇淋混合物生产的开菲尔冰淇淋样品。样品中的 MRS 琼脂上检测到的细菌数量即使在储存 90 天后仍大于 6 log cfu g-1，虽然目前还不知道这些细菌是否是益生菌，但克菲尔冰淇淋有可能成为一种益生菌产品。这项研究表明，通过改变冰淇淋生产方法和冰淇淋混合物的 pH 值，可以生产出具有不同理化和微生物特性的开菲尔冰淇淋。

{"title":"Effects of different processing methods on physicochemical and microbiological properties of kefir ice cream","authors":"Merve Al , Firuze Ergin Zeren , Emine Mine Çomak Göçer , Muammer Demir , Ahmet Küçükçetin","doi":"10.1016/j.idairyj.2024.106111","DOIUrl":"10.1016/j.idairyj.2024.106111","url":null,"abstract":"<div><div>In this study, kefir ice cream was produced using two different methods. In method 1, the ice cream mixture was incubated with kefir starter culture until a pH value of 6.1 or 5.5 was reached, and in method 2, the ice cream mixture was blended with kefir to reach a pH value of 5.5 or 6.1. Kefir ice cream produced by method 2 had a higher overrun and lower firmness than that produced by method 1. When comparisons were made based on the pH value of the ice cream mixture, kefir ice cream produced from the ice cream mixture with a pH of 6.1 instead of 5.5 had a higher overrun and melting rate and a lower firmness. The slightly higher counts on MRS agar, M17 agar, MSE agar, DSM 254 medium, and YGC agar were determined in the kefir ice cream samples produced by method 1 or produced from an ice cream mixture with a pH of 5.5. Although it is unknown if the number of bacteria on MRS agar detected in the samples, where the number was greater than 6 log cfu g<sup>−1</sup> even after 90 days of storage, are probiotics or not, kefir ice cream has the potential to be a probiotic product. In this study, it has been demonstrated that kefir ice creams with different physicochemical and microbiological properties can be produced by altering the ice cream production method and pH value of the ice cream mixture.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106111"},"PeriodicalIF":3.1,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442356","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

Extracellular vesicles carrying significant amounts of microRNAs are present in goat milk powders 山羊奶粉中存在携带大量 microRNA 的细胞外囊泡

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-13 DOI: 10.1016/j.idairyj.2024.106104

Zuzana Krupova , Melissa Reyre , Tao Ye , Sophie Gallier , Patrice Martin , Christine Leroux

Milk-derived extracellular vesicles (mEVs) play a crucial role in intercellular communication, mainly via their microRNAs, and could influence consumer health. Little is known about mEVs from goat milk powder (GMP) consumed as an alternative to bovine milk powder. mEVs were isolated from skimmed and whole GMP, using Size Exclusion Chromatography and their microRNA profiles (miRNomes) were established using RNA sequencing. We showed by nanoparticle tracking analysis that GMPs contained between 1.56,10⁹ and 6.63,10⁹ mEVs mL⁻¹ of reconstituted milk, ranging in size from 136.8 to 160.6 nm. Five major milk protein mRNAs were also detected within mEVs. The GMP miRNome was made of 351 microRNAs, sharing 89 % of known microRNAs with previously reported raw goat milk miRNome. Thus, we demonstrated that: i) mEVs of a typical morphology are present in GMPs; ii) mEVs survived the drying process; iii) their microRNA cargo is rather well protected from degradation during this process.

牛奶衍生的细胞外囊泡（mEVs）主要通过其微核糖核酸（microRNAs）在细胞间通信中发挥着重要作用，并可能影响消费者的健康。我们利用尺寸排阻色谱法从脱脂羊奶粉和全脂羊奶粉中分离出了 mEVs，并利用 RNA 测序建立了它们的 microRNA 图谱（miRNomes）。我们通过纳米粒子跟踪分析表明，GMP 含有 1.56,109 至 6.63,109 mEVs mL-1 的重组牛奶，大小从 136.8 纳米到 160.6 纳米不等。在 mEVs 中还检测到了五种主要的牛奶蛋白 mRNA。GMP miRNome 由 351 个 microRNA 组成，与之前报道的生羊奶 miRNome 共享 89% 的已知 microRNA。因此，我们证明了：i) GMP 中存在典型形态的 mEV；ii) mEV 在干燥过程中存活下来；iii) 其 microRNA 货物在此过程中受到很好的保护，不会降解。

引用次数: 0

The effect of variations in cold plasma conditions on the detoxification of Aflatoxin M1 and degradation products 冷等离子体条件的变化对黄曲霉毒素 M1 及其降解产物解毒的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-09 DOI: 10.1016/j.idairyj.2024.106103

Thu Nguyen , Jon Palmer , John Pedley , Miruna Petcu , Harriet L. Newson , Kevin Keener , Steve Flint

The aim of this study was to explore the chemical reactive species of different operating gases, and their effect on the degradation of aflatoxin M1 (AFM1) by cold plasma by measuring the reactive species concentration. Helium, at 80, 90 or 95%, was used mixed with oxygen, nitrogen and air. The efficacy of cold plasma on aflatoxin M1 (AFM1) reduction was improved when decreasing the ratio of helium in the gas mixture. The ratio of the gas mixtures changed the cold plasma chemistry believed to be due to the differences in the concentrations of the reactive species. The degradation products of AFM1 after cold plasma treatment using a helium/air gas mixture and the degradation pathway were identified by LCMS. AFM1 was oxidised by reactive species in the cold plasma to produce degradant products with, theoretically, lower toxicity than AFM1.

本研究旨在通过测量反应物的浓度，探讨不同工作气体中的化学反应物及其对冷等离子体降解黄曲霉毒素 M1（AFM1）的影响。氦气（80%、90%或 95%）与氧气、氮气和空气混合使用。当混合气体中的氦气比例降低时，冷等离子体减少黄曲霉毒素 M1（AFM1）的效果就会提高。混合气体的比例会改变冷等离子体的化学性质，这可能是由于反应物的浓度不同造成的。使用氦气/空气混合气体进行冷等离子处理后，AFM1 的降解产物及其降解途径已通过 LCMS 鉴定。AFM1 在冷等离子体中被活性物种氧化，产生理论上毒性低于 AFM1 的降解产物。

引用次数: 0

Effect of packaging technology on ripening events occurring during storage of portioned PDO Italian semi-hard cheese 包装技术对分装的 PDO 意大利半硬质奶酪储存过程中发生的成熟事件的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-09 DOI: 10.1016/j.idairyj.2024.106109

Niccolò Renoldi, Anna Rossi, Marilena Marino, Sonia Calligaris, Nadia Innocente

The aim of the present study was to assess the ability of the packaging technology (vacuum, VAC, and modified atmosphere, MAP) to preserve the microbiological, physicochemical, and sensorial properties of already ripened and portioned PDO Italian semi-hard cheese during 120 days of storage at 8 °C. Results were compared with those obtained by analyzing the original not-packed cylindrical wheel stored at 8 °C (NP). Samples packed under MAP showed yeasts’ proliferation with a final count of 4.68 Log cfu g⁻¹, similar to that detected in the NP cheese wheels at 120 days of storage. In VAC samples yeasts did not proliferate, maintaining constant levels during time. Differently from the original wheels which showed a hardness increase in concomitant with a moisture loss during storage, packed samples under both VAC and MAP did not lose water preserving the original hardness of the product. At the same time, the packaging technology did not influence the proteolysis index in comparison to NP cheese. However, in MAP samples already at 30 days of storage different volatile compounds were produced in comparison with NP and VAC cheeses, suggesting that the modified atmosphere into the MAP pack promoted alternative microbial metabolisms and final products characterized by different volatile profiles. The study clearly demonstrated that the choice of packaging technology has an impact on the development of peculiar attributes of PDO cheeses, that are required by specific regulations in order to preserve their typicality and satisfy the consumers.

本研究的目的是评估包装技术（真空包装、VAC 和改良气氛包装）在 8 °C 下贮藏 120 天期间对已成熟和分装的 PDO 意大利半硬质奶酪的微生物、物理化学和感官特性的保护能力。结果与分析在 8 °C（NP）条件下储存的原始未包装圆柱形奶酪所获得的结果进行了比较。在 MAP 下包装的样品显示出酵母菌的增殖，最终计数为 4.68 Log cfu g-1，与在 NP 存放 120 天的奶酪中检测到的计数相似。在 VAC 样品中，酵母菌没有增殖，在一段时间内保持恒定水平。与原始奶酪在储存过程中水分流失导致硬度增加不同，在 VAC 和 MAP 条件下包装的样品不会失水，从而保持了产品的原始硬度。同时，与 NP 奶酪相比，包装技术对蛋白水解指数没有影响。不过，与 NP 和 VAC 奶酪相比，MAP 样品在储存 30 天后就会产生不同的挥发性化合物，这表明 MAP 包装中的改良气氛促进了其他微生物的新陈代谢，并使最终产品具有不同的挥发性特征。这项研究清楚地表明，包装技术的选择会影响到 PDO 奶酪特殊属性的发展，而这些属性是特定法规所要求的，以保持其典型性并满足消费者的需求。

{"title":"Effect of packaging technology on ripening events occurring during storage of portioned PDO Italian semi-hard cheese","authors":"Niccolò Renoldi, Anna Rossi, Marilena Marino, Sonia Calligaris, Nadia Innocente","doi":"10.1016/j.idairyj.2024.106109","DOIUrl":"10.1016/j.idairyj.2024.106109","url":null,"abstract":"<div><div>The aim of the present study was to assess the ability of the packaging technology (vacuum, VAC, and modified atmosphere, MAP) to preserve the microbiological, physicochemical, and sensorial properties of already ripened and portioned PDO Italian semi-hard cheese during 120 days of storage at 8 °C. Results were compared with those obtained by analyzing the original not-packed cylindrical wheel stored at 8 °C (NP). Samples packed under MAP showed yeasts’ proliferation with a final count of 4.68 Log cfu g<sup>−1</sup>, similar to that detected in the NP cheese wheels at 120 days of storage. In VAC samples yeasts did not proliferate, maintaining constant levels during time. Differently from the original wheels which showed a hardness increase in concomitant with a moisture loss during storage, packed samples under both VAC and MAP did not lose water preserving the original hardness of the product. At the same time, the packaging technology did not influence the proteolysis index in comparison to NP cheese. However, in MAP samples already at 30 days of storage different volatile compounds were produced in comparison with NP and VAC cheeses, suggesting that the modified atmosphere into the MAP pack promoted alternative microbial metabolisms and final products characterized by different volatile profiles. The study clearly demonstrated that the choice of packaging technology has an impact on the development of peculiar attributes of PDO cheeses, that are required by specific regulations in order to preserve their typicality and satisfy the consumers.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106109"},"PeriodicalIF":3.1,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422268","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

Assessment of the impact of pasteurisation on protein denaturation in sheep sweet whey by asymmetrical flow field-flow fractionation according to sampling period 通过非对称流场-流分馏法评估巴氏杀菌对绵羊甜乳清中蛋白质变性的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-05 DOI: 10.1016/j.idairyj.2024.106105

Marie Hennetier , Clarissa Detomi DE Albuquerque , Loubnah Belahcen , Inés Martin Saez , Romain Valentin , Hélène Tormo

Whey recovery is limited in artisanal cheese manufacture. This by-product of cheese manufacture was traditionally considered as waste and is highly polluting. However, interest in the nutritional properties of native whey and its proteins has recently increased. Pretreatment is required to preserve highly perishable whey for processing. Only a few studies have focused on sheep whey, despite its considerable nutritional and technological potential. Here, we investigated the effect of heat treatment on the denaturation and formation of protein aggregates in sweet sheep whey collected in January, April and July. Two pasteurisation protocols were studied (72 °C for 1 min and 80 °C for 15 s). Microbiological quality was assessed by checking for the presence of microbes after five days of storage at 4 °C. Asymmetrical flow field-flow fractionation (AF4) coupled to UV detector, multiangle light scattering (MALS) and refractometer (dRi) is a mild, non-naturing technique for determining the extent of denaturation of whey proteins and the size of whey protein aggregates. Greater whey protein denaturation and larger whey protein aggregates were observed for the 80 °C/15 s protocol than for the 72 °C/1 min protocol, for the January and April samples. A decrease in Immunoglobulin G (IgG) content was observed after heat treatments in the samples from July but not significantly for the other proteins. Moreover, the retention times of the monomeric whey protein peaks on the AF4 fractogram were higher for this period, indicating that the proteins were larger. Microbiological testing showed that both pasteurisation treatments were sufficiently effective to ensure good sanitary quality. The pasteurisation schedule best preserving native proteins was heating at 72 °C for 1 min.

在手工奶酪生产中，乳清的回收很有限。这种奶酪生产的副产品传统上被视为废物，污染严重。然而，最近人们对本地乳清及其蛋白质的营养特性越来越感兴趣。为了保存极易变质的乳清以供加工，需要对其进行预处理。尽管羊乳清具有相当大的营养和技术潜力，但只有少数研究关注羊乳清。在这里，我们研究了热处理对 1 月、4 月和 7 月收集的甜绵羊乳清中蛋白质变性和聚合体形成的影响。我们研究了两种巴氏杀菌方案（72 °C 1 分钟和 80 °C 15 秒）。在 4 °C 下储存五天后，通过检查是否存在微生物来评估微生物质量。不对称流场-流动分馏（AF4）与紫外线检测器、多角度光散射（MALS）和折射仪（dRi）相结合，是一种温和的非变性技术，用于确定乳清蛋白变性的程度和乳清蛋白聚集体的大小。在一月份和四月份的样品中，80 °C/15秒方案比72 °C/1分钟方案观察到更大的乳清蛋白变性和更大的乳清蛋白聚集。七月份的样品经热处理后，免疫球蛋白 G (IgG) 含量有所下降，但其他蛋白质的下降并不明显。此外，这一时期 AF4 分馏图上单体乳清蛋白峰的保留时间较长，表明蛋白质较大。微生物测试表明，两种巴氏杀菌处理方法都足以确保良好的卫生质量。最能保存原生蛋白质的巴氏杀菌程序是在 72 °C 下加热 1 分钟。

{"title":"Assessment of the impact of pasteurisation on protein denaturation in sheep sweet whey by asymmetrical flow field-flow fractionation according to sampling period","authors":"Marie Hennetier , Clarissa Detomi DE Albuquerque , Loubnah Belahcen , Inés Martin Saez , Romain Valentin , Hélène Tormo","doi":"10.1016/j.idairyj.2024.106105","DOIUrl":"10.1016/j.idairyj.2024.106105","url":null,"abstract":"<div><div>Whey recovery is limited in artisanal cheese manufacture. This by-product of cheese manufacture was traditionally considered as waste and is highly polluting. However, interest in the nutritional properties of native whey and its proteins has recently increased. Pretreatment is required to preserve highly perishable whey for processing. Only a few studies have focused on sheep whey, despite its considerable nutritional and technological potential. Here, we investigated the effect of heat treatment on the denaturation and formation of protein aggregates in sweet sheep whey collected in January, April and July. Two pasteurisation protocols were studied (72 °C for 1 min and 80 °C for 15 s). Microbiological quality was assessed by checking for the presence of microbes after five days of storage at 4 °C. Asymmetrical flow field-flow fractionation (AF4) coupled to UV detector, multiangle light scattering (MALS) and refractometer (dRi) is a mild, non-naturing technique for determining the extent of denaturation of whey proteins and the size of whey protein aggregates. Greater whey protein denaturation and larger whey protein aggregates were observed for the 80 °C/15 s protocol than for the 72 °C/1 min protocol, for the January and April samples. A decrease in Immunoglobulin G (IgG) content was observed after heat treatments in the samples from July but not significantly for the other proteins. Moreover, the retention times of the monomeric whey protein peaks on the AF4 fractogram were higher for this period, indicating that the proteins were larger. Microbiological testing showed that both pasteurisation treatments were sufficiently effective to ensure good sanitary quality. The pasteurisation schedule best preserving native proteins was heating at 72 °C for 1 min.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106105"},"PeriodicalIF":3.1,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442358","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

Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese 切达奶酪生产过程中三种天然牛奶抗菌蛋白的含量

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-10-05 DOI: 10.1016/j.idairyj.2024.106106

Rachel Langlois-Deshaies , Marie-Josée Lemay , Steve Labrie , Claude P. Champagne , Marie-Claude Gentès

Variations in cheese quality are explained by many factors. Among them, some influence the microbiota of cheeses such as native milk antimicrobial proteins. This project aimed to determine the concentration and activity of lactoferrin (LF), lactoperoxidase (LP) and lysozyme (LZ) during cheesemaking. Each antimicrobial protein was analyzed by two methods. An enzyme-linked immunosorbent assay (ELISA) technique was utilized to analyze each antimicrobial protein. In addition, LP was measured by spectrometry and LZ by fluorescence. Despite the lack of correlation between the results obtained by ELISA and the other methods, the measurement of LF, LP and LZ in raw milk and thermized milk showed no significant differences. The ELISA methods were selected to determine the retention of LF, LP and LZ in fresh cheese made from thermized milk. A total of 12 independent assays of cheddar cheese made commercially by a Canadian Dairy processor and at a pilot plant were evaluated. The concentration and activity of the three antimicrobial proteins were higher in cheese than in milk by an average factor of 3.5. These results allow a better understanding of the transition of the antimicrobial proteins present in milk when making cheese and to potentially, be able to control their concentration.

奶酪质量的变化是由许多因素造成的。其中，有些因素会影响奶酪的微生物群，如原生乳抗菌蛋白。本项目旨在确定奶酪制作过程中乳铁蛋白（LF）、乳过氧化物酶（LP）和溶菌酶（LZ）的浓度和活性。每种抗菌蛋白都用两种方法进行了分析。使用酶联免疫吸附试验（ELISA）技术分析每种抗菌蛋白。此外，LP 和 LZ 分别用光谱法和荧光法测量。尽管 ELISA 和其他方法得出的结果之间缺乏相关性，但生牛奶和热牛奶中 LF、LP 和 LZ 的测量结果显示没有显著差异。选择 ELISA 方法是为了确定热牛奶制成的新鲜奶酪中 LF、LP 和 LZ 的保留情况。对加拿大一家乳品加工商和一家试验工厂生产的商业切达奶酪进行了总共 12 次独立检测评估。奶酪中三种抗菌蛋白的浓度和活性比牛奶中高，平均高出 3.5 倍。这些结果使人们能够更好地了解牛奶中的抗菌蛋白在奶酪制作过程中的转变，并有可能控制它们的浓度。

{"title":"Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese","authors":"Rachel Langlois-Deshaies , Marie-Josée Lemay , Steve Labrie , Claude P. Champagne , Marie-Claude Gentès","doi":"10.1016/j.idairyj.2024.106106","DOIUrl":"10.1016/j.idairyj.2024.106106","url":null,"abstract":"<div><div>Variations in cheese quality are explained by many factors. Among them, some influence the microbiota of cheeses such as native milk antimicrobial proteins. This project aimed to determine the concentration and activity of lactoferrin (LF), lactoperoxidase (LP) and lysozyme (LZ) during cheesemaking. Each antimicrobial protein was analyzed by two methods. An enzyme-linked immunosorbent assay (ELISA) technique was utilized to analyze each antimicrobial protein. In addition, LP was measured by spectrometry and LZ by fluorescence. Despite the lack of correlation between the results obtained by ELISA and the other methods, the measurement of LF, LP and LZ in raw milk and thermized milk showed no significant differences. The ELISA methods were selected to determine the retention of LF, LP and LZ in fresh cheese made from thermized milk. A total of 12 independent assays of cheddar cheese made commercially by a Canadian Dairy processor and at a pilot plant were evaluated. The concentration and activity of the three antimicrobial proteins were higher in cheese than in milk by an average factor of 3.5. These results allow a better understanding of the transition of the antimicrobial proteins present in milk when making cheese and to potentially, be able to control their concentration.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106106"},"PeriodicalIF":3.1,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422875","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

首页上一页

下一页尾页

类型

全部化学•材料生命科学医学物理工程技术环境•农林材料科学地球科学法学管理学化学环境科学与生态学计算机科学教育学经济学农林科学人文科学生物学数学物理与天体物理心理学综合性期刊其他工业工程理学历史学农学文学信息工程

数据库

全部 ACS Publications Elsevier ieeexplore Springer The Royal Society of Chemistry Wiley

期刊

International Dairy Journal

全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.

﹀