Pub Date : 2026-01-09DOI: 10.1016/j.idairyj.2025.106523
Saqer M. Al-Salman, Moawiya A. Haddad
Cheese is being consumed in every household, however owing to its composition is prone to spoilage due to lipid oxidation or microbial degradation. The present study was conducted to enhance shelf life of fresh cheese by irradiation treatment. The moisture, fat, protein, solids not fat, carbohydrate and ash content of fresh milk are 87.45 %, 3.94 %, 3.13 %, 8.61 %, 4.73 % and 0.37 % respectively. The moisture, protein, fat, ash and NaCl content of cheese were 15.04 %, 18.3 %, 24.4 %, 4.8 %, 1.42 % and 0.39 % respectively. The pH of control as well as treated samples decreased, while as titratable acidity increased significantly (P < 0.05) during storage. Application of irradiation treatment (3 KGy) reduced the peroxide value and Thiobarbituric acid significantly (P < 0.05). However, cheese samples irradiated at higher dosage increased oxidation. With increase in storage the PV and TBA values increased significantly (P < 0.05). In microbiological analysis, for control and cheese samples with 3 KGy irradiation dose, microbial colonies were detected, however in cheese samples with greater than 3 KGy radiation doses, no microbial colonies were detected in all microbiological analyses.
{"title":"Impact of gamma irradiation on the shelf-life enhancement of refrigerated and desalted soft white cheese","authors":"Saqer M. Al-Salman, Moawiya A. Haddad","doi":"10.1016/j.idairyj.2025.106523","DOIUrl":"10.1016/j.idairyj.2025.106523","url":null,"abstract":"<div><div>Cheese is being consumed in every household, however owing to its composition is prone to spoilage due to lipid oxidation or microbial degradation. The present study was conducted to enhance shelf life of fresh cheese by irradiation treatment. The moisture, fat, protein, solids not fat, carbohydrate and ash content of fresh milk are 87.45 %, 3.94 %, 3.13 %, 8.61 %, 4.73 % and 0.37 % respectively. The moisture, protein, fat, ash and NaCl content of cheese were 15.04 %, 18.3 %, 24.4 %, 4.8 %, 1.42 % and 0.39 % respectively. The pH of control as well as treated samples decreased, while as titratable acidity increased significantly (P < 0.05) during storage. Application of irradiation treatment (3 KGy) reduced the peroxide value and Thiobarbituric acid significantly (P < 0.05). However, cheese samples irradiated at higher dosage increased oxidation. With increase in storage the PV and TBA values increased significantly (P < 0.05). In microbiological analysis, for control and cheese samples with 3 KGy irradiation dose, microbial colonies were detected, however in cheese samples with greater than 3 KGy radiation doses, no microbial colonies were detected in all microbiological analyses.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106523"},"PeriodicalIF":3.4,"publicationDate":"2026-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922544","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}
Pub Date : 2026-01-08DOI: 10.1016/j.idairyj.2026.106549
Juan José Moreno
Cheese is a basic element of the human diet and a cornerstone of the food economy. Furthermore, cheese has a key role in the gastronomic and cultural identity of the European Union (EU), in the protection/support of the social-economic systems as well as the sustainability of biodiversity in the regions related to cheesemaking. The aim of this review is to offer an overview of comprehensive and practical integrative picture of EU Protected Geographical (PG) cheese diversity considering fundamentally chemical, technological, microbiological and sensory characteristics to contribute to an overall characterization of the European map of cheese as well as to analyze the cheese diversity which could coin the term “turodiversity” that it is also intimately linked to territoriality, sustainability and biodiversity, as well as the preservation of product authenticity, broadening their social impact in the perspective of the common agricultural policy. This analysis suggests that Greece, Spain and Italy are the EU countries with the greatest turodiversity. Furthermore, we analyze the relationship between the protection and promotion of environmental and cultural heritage, the economic development of small local producers and the biodiversity promotion and the reduction of the carbon footprint related to EU PG cheesemaking. Considering the above-mentioned elements as part of a holistic and innovative strategy to consider turodiversity as an interdisciplinary application of knowledge and agri-food activity to improve human, animal and planetary health.
{"title":"Characterization, categorization and classification of European protected geographic cheeses. A global perspective of cheese diversity (Turodiversity)","authors":"Juan José Moreno","doi":"10.1016/j.idairyj.2026.106549","DOIUrl":"10.1016/j.idairyj.2026.106549","url":null,"abstract":"<div><div>Cheese is a basic element of the human diet and a cornerstone of the food economy. Furthermore, cheese has a key role in the gastronomic and cultural identity of the European Union (EU), in the protection/support of the social-economic systems as well as the sustainability of biodiversity in the regions related to cheesemaking. The aim of this review is to offer an overview of comprehensive and practical integrative picture of EU Protected Geographical (PG) cheese diversity considering fundamentally chemical, technological, microbiological and sensory characteristics to contribute to an overall characterization of the European map of cheese as well as to analyze the cheese diversity which could coin the term “turodiversity” that it is also intimately linked to territoriality, sustainability and biodiversity, as well as the preservation of product authenticity, broadening their social impact in the perspective of the common agricultural policy. This analysis suggests that Greece, Spain and Italy are the EU countries with the greatest turodiversity. Furthermore, we analyze the relationship between the protection and promotion of environmental and cultural heritage, the economic development of small local producers and the biodiversity promotion and the reduction of the carbon footprint related to EU PG cheesemaking. Considering the above-mentioned elements as part of a holistic and innovative strategy to consider turodiversity as an interdisciplinary application of knowledge and agri-food activity to improve human, animal and planetary health.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106549"},"PeriodicalIF":3.4,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973166","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}
Pub Date : 2026-01-07DOI: 10.1016/j.idairyj.2025.106542
Yanan Huang , Jiayue Zhao , Xinmeng Zhang , Feiran Xu , Qian Han , Yanxiang Gao , Jinfang Liu
This study examines how theanine (TH) modulates lactoferrin (LF) in 15% (v/v) ethanol to preserve structural and interfacial functions. Ethanol promoted LF aggregation and reduced surface charge; moderate TH levels (LF:TH = 10:1–5:1) reduced particle size, increased -potential, and improved emulsifying activity, whereas excessive TH levels (1:1) caused charge shielding and bridging flocculation. Spectroscopy indicated preservation of -helix and mitigation of -sheet content via hydrogen-bonding/electrostatic synergy. Isothermal titration calorimetry supported a biphasic binding process — polarity-driven anchoring followed by hydrophobic consolidation — with . Microscopy showed uniform LF–TH composite particles and denser, continuous interfacial films, yielding smaller droplets and a lower Turbiscan Stability Index. Overall, TH stabilizes LF in ethanol-containing systems through a ratio-dependent mechanism that enhances surface charge and interfacial assembly. The findings offer practical guidance for maintaining LF functionality under mild alcoholic conditions relevant to fermented or ethanol-containing dairy formulations.
{"title":"Stabilization of lactoferrin in ethanol–water systems by theanine: Mechanisms and functional implications","authors":"Yanan Huang , Jiayue Zhao , Xinmeng Zhang , Feiran Xu , Qian Han , Yanxiang Gao , Jinfang Liu","doi":"10.1016/j.idairyj.2025.106542","DOIUrl":"10.1016/j.idairyj.2025.106542","url":null,"abstract":"<div><div>This study examines how theanine (TH) modulates lactoferrin (LF) in 15% (v/v) ethanol to preserve structural and interfacial functions. Ethanol promoted LF aggregation and reduced surface charge; moderate TH levels (LF:TH = 10:1–5:1) reduced particle size, increased <span><math><mi>ζ</mi></math></span>-potential, and improved emulsifying activity, whereas excessive TH levels (1:1) caused charge shielding and bridging flocculation. Spectroscopy indicated preservation of <span><math><mi>α</mi></math></span>-helix and mitigation of <span><math><mi>β</mi></math></span>-sheet content via hydrogen-bonding/electrostatic synergy. Isothermal titration calorimetry supported a biphasic binding process — polarity-driven anchoring followed by hydrophobic consolidation — with <span><math><mrow><mi>Δ</mi><mi>G</mi><mo><</mo><mn>0</mn></mrow></math></span>. Microscopy showed uniform LF–TH composite particles and denser, continuous interfacial films, yielding smaller droplets and a lower Turbiscan Stability Index. Overall, TH stabilizes LF in ethanol-containing systems through a ratio-dependent mechanism that enhances surface charge and interfacial assembly. The findings offer practical guidance for maintaining LF functionality under mild alcoholic conditions relevant to fermented or ethanol-containing dairy formulations.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106542"},"PeriodicalIF":3.4,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075254","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}
Pub Date : 2026-01-03DOI: 10.1016/j.idairyj.2025.106540
Siyangapi Chimuti , Victor Ntuli , Desmond T. Mugadza , William Mavengere , Norman Muzhinji , Patrick M.K. Njage
In Zimbabwe, the informal dairy sector supplies a large proportion of milk that is frequently sold raw or spontaneously fermented, raising concerns about foodborne pathogens and antimicrobial resistance (AMR). This study presents the first whole-genome sequencing (WGS) characterization of E. coli from raw and culture milk in this sector, examining pathogenicity, genetic diversity, stress adaptation, and AMR profiles. Fifty-five isolates were confirmed as E. coli, with five selected for WGS analysis. The sequenced isolates belonged to sequence types ST10, ST410, ST6636, and ST7036, lineages previously associated with human and animal infections, indicating potential foodborne transmission risks. Virulence profiling revealed genes associated with adhesion, toxin production, and iron acquisition, while stress-response genes linked to acid resistance and general stress tolerance suggested survival in fermented dairy environments. Overall, the findings underscore public health risks linked to raw milk consumption and highlight the need for improved hygiene, consumer education, affordable pasteurization options, strengthened AMR surveillance, and integrated One Health interventions.
{"title":"Whole genome sequencing reveals antimicrobial resistance, virulence determinants, and stress adaptation traits of Escherichia coli from informal dairy sector","authors":"Siyangapi Chimuti , Victor Ntuli , Desmond T. Mugadza , William Mavengere , Norman Muzhinji , Patrick M.K. Njage","doi":"10.1016/j.idairyj.2025.106540","DOIUrl":"10.1016/j.idairyj.2025.106540","url":null,"abstract":"<div><div>In Zimbabwe, the informal dairy sector supplies a large proportion of milk that is frequently sold raw or spontaneously fermented, raising concerns about foodborne pathogens and antimicrobial resistance (AMR). This study presents the first whole-genome sequencing (WGS) characterization of <em>E. coli</em> from raw and culture milk in this sector, examining pathogenicity, genetic diversity, stress adaptation, and AMR profiles. Fifty-five isolates were confirmed as <em>E. coli</em>, with five selected for WGS analysis. The sequenced isolates belonged to sequence types ST10, ST410, ST6636, and ST7036, lineages previously associated with human and animal infections, indicating potential foodborne transmission risks. Virulence profiling revealed genes associated with adhesion, toxin production, and iron acquisition, while stress-response genes linked to acid resistance and general stress tolerance suggested survival in fermented dairy environments. Overall, the findings underscore public health risks linked to raw milk consumption and highlight the need for improved hygiene, consumer education, affordable pasteurization options, strengthened AMR surveillance, and integrated One Health interventions.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"176 ","pages":"Article 106540"},"PeriodicalIF":3.4,"publicationDate":"2026-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025467","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}
Pub Date : 2026-01-02DOI: 10.1016/j.idairyj.2025.106544
Jinfeng Zhang , Yue Pan , Jiayi Zhao , Hui Zhang , Tian Zhang , Jiaqi Hao , Xiaodong Li , Lu Liu
Enzymatic hydrolysis combined with polyphenol interaction is an effective strategy for modifying whey protein isolate (WPI). However, current research has primarily focused on the physicochemical properties of WPI hydrolysate (WPIH)-polyphenol complexes, whereas their health-related functions and the influence of hydrolysis degree remain unclear. This study explored how the extent of enzymatic hydrolysis affects WPIH's interaction with epigallocatechin gallate (EGCG), as well as the structural, antioxidant, and hypoglycemic properties of the resulting complexes. The results showed that optimal binding of WPIH to EGCG occurred at hydrolysis durations of 1.5 h, corresponding to hydrolysis degree of 11.82 %. Under these conditions, the polyphenol binding capacity increased from 28.37 mg/g (without hydrolysis) to 39.73 mg/g. Changes in the content of reactive groups and the increase in molecular weight of the complex confirm the formation of a covalent bond between WPIH and EGCG. In addition, the antioxidant and hypoglycemic activities of the complexes were enhanced, with optimal performance observed at a hydrolysis duration of 1.5 h. Specifically, the complex hydrolyzed for 1.5 h exhibited the highest ABTS radical scavenging ability. Furthermore, its IC50 values for α-glucosidase and α-amylase inhibition decreased to 0.33 mg/mL and 2.13 mg/mL, respectively, from 0.59 mg/mL and 3.13 mg/mL for the unhydrolyzed complex. This work provided a theoretical basis for developing multifunctional protein-polyphenol complexes in functional foods.
{"title":"Structural characteristics, antioxidant and hypoglycemic properties of hydrolyzed whey protein isolate-epigallocatechin gallate complex: Influence of enzymatic hydrolysis degree","authors":"Jinfeng Zhang , Yue Pan , Jiayi Zhao , Hui Zhang , Tian Zhang , Jiaqi Hao , Xiaodong Li , Lu Liu","doi":"10.1016/j.idairyj.2025.106544","DOIUrl":"10.1016/j.idairyj.2025.106544","url":null,"abstract":"<div><div>Enzymatic hydrolysis combined with polyphenol interaction is an effective strategy for modifying whey protein isolate (WPI). However, current research has primarily focused on the physicochemical properties of WPI hydrolysate (WPIH)-polyphenol complexes, whereas their health-related functions and the influence of hydrolysis degree remain unclear. This study explored how the extent of enzymatic hydrolysis affects WPIH's interaction with epigallocatechin gallate (EGCG), as well as the structural, antioxidant, and hypoglycemic properties of the resulting complexes. The results showed that optimal binding of WPIH to EGCG occurred at hydrolysis durations of 1.5 h, corresponding to hydrolysis degree of 11.82 %. Under these conditions, the polyphenol binding capacity increased from 28.37 mg/g (without hydrolysis) to 39.73 mg/g. Changes in the content of reactive groups and the increase in molecular weight of the complex confirm the formation of a covalent bond between WPIH and EGCG. In addition, the antioxidant and hypoglycemic activities of the complexes were enhanced, with optimal performance observed at a hydrolysis duration of 1.5 h. Specifically, the complex hydrolyzed for 1.5 h exhibited the highest ABTS radical scavenging ability. Furthermore, its IC<sub>50</sub> values for α-glucosidase and α-amylase inhibition decreased to 0.33 mg/mL and 2.13 mg/mL, respectively, from 0.59 mg/mL and 3.13 mg/mL for the unhydrolyzed complex. This work provided a theoretical basis for developing multifunctional protein-polyphenol complexes in functional foods.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106544"},"PeriodicalIF":3.4,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882516","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}
Carbapenem-resistant Pseudomonas aeruginosa (CRPA) is recognized as a global health problem due to its antibiotic resistance and zoonotic potential, posing serious risks in both clinical and dairy settings. This study analysed the phenotypic and genotypic characteristics of Pseudomonas spp. isolated from bovine mastitis milk collected from cattle farm in Palanpur, Gujarat. A total of 60 milk samples were tested, and 43 isolates were identified as Pseudomonas spp. using Brain Heart Infusion agar and MALDI-TOF MS, followed by antibiotic susceptibility testing. Ten of these isolates demonstrated extensive drug resistance (XDR), whereas two exhibited pan-drug resistances. Ampicillin (100 %), amoxicillin-clavulanate (90 %), cefoxitin (90 %), and tetracycline (80 %) all showed considerable resistance, whilst aztreonam and amikacin showed the highest sensitivity. Whole-genome sequencing (WGS) of both prevalent carbapenem-resistant isolates, Pseudomonas aeruginosa SKN681 and Pseudomonas otitidis SKN246, revealed genome sizes of 8.08 Mb and 5.91 Mb, with 9043 and 5595 coding sequences, respectively. Genomic research revealed several β-lactamase genes, multidrug efflux systems (MexAB-OprM, EmrAB-OMF, and OprD), virulence determinants, integrases, and transposases, demonstrating considerable genomic flexibility and horizontal gene transfer potential. Phylogenetic research verified their close relationship to high-risk Pseudomonas lineages. Overall, this study provides the preliminary comprehensive genomic analysis of carbapenem-resistant Pseudomonas spp. from bovine mastitis in Gujarat, revealing their multidrug- and pan-drug-resistant nature, diverse AMR gene repertoire, and zoonotic potential, emphasizing the critical need for improved antimicrobial resistance surveillance, responsible antibiotic stewardship, a One Health-based approach to mitigate their transmission of these diseases in both animal and human populations.
{"title":"Whole-Genome Sequencing analysis of Extensively-Drug Resistance (XDR) and Virulence Determinants of carbapenem resistant Pseudomonas spp isolated and characterized from mastitis milk in Gujarat, India","authors":"Sandip Patel , Janki Panchal , Shirin Vahora , Arun Patel , Harshad Chauhan , Kishan Sharma , Pritesh Sabara , Mehul Shrimali , Sejal Antiya , Krutarth Malaviya , Yash Trivedi , Subrota Hati","doi":"10.1016/j.idairyj.2025.106546","DOIUrl":"10.1016/j.idairyj.2025.106546","url":null,"abstract":"<div><div>Carbapenem-resistant <em>Pseudomonas aeruginosa</em> (CRPA) is recognized as a global health problem due to its antibiotic resistance and zoonotic potential, posing serious risks in both clinical and dairy settings. This study analysed the phenotypic and genotypic characteristics of <em>Pseudomonas</em> spp. isolated from bovine mastitis milk collected from cattle farm in Palanpur, Gujarat. A total of 60 milk samples were tested, and 43 isolates were identified as <em>Pseudomonas</em> spp. using Brain Heart Infusion agar and MALDI-TOF MS, followed by antibiotic susceptibility testing. Ten of these isolates demonstrated extensive drug resistance (XDR), whereas two exhibited pan-drug resistances. Ampicillin (100 %), amoxicillin-clavulanate (90 %), cefoxitin (90 %), and tetracycline (80 %) all showed considerable resistance, whilst aztreonam and amikacin showed the highest sensitivity. Whole-genome sequencing (WGS) of both prevalent carbapenem-resistant isolates, <em>Pseudomonas aeruginosa</em> SKN681 and <em>Pseudomonas otitidis</em> SKN246, revealed genome sizes of 8.08 Mb and 5.91 Mb, with 9043 and 5595 coding sequences, respectively. Genomic research revealed several β-lactamase genes, multidrug efflux systems (<em>MexAB-OprM, EmrAB-OMF,</em> and <em>OprD</em>), virulence determinants, integrases, and transposases, demonstrating considerable genomic flexibility and horizontal gene transfer potential. Phylogenetic research verified their close relationship to high-risk <em>Pseudomonas</em> lineages. Overall, this study provides the preliminary comprehensive genomic analysis of carbapenem-resistant <em>Pseudomonas</em> spp. from bovine mastitis in Gujarat, revealing their multidrug- and pan-drug-resistant nature, diverse AMR gene repertoire, and zoonotic potential, emphasizing the critical need for improved antimicrobial resistance surveillance, responsible antibiotic stewardship, a One Health-based approach to mitigate their transmission of these diseases in both animal and human populations.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106546"},"PeriodicalIF":3.4,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922538","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}
Pub Date : 2026-01-02DOI: 10.1016/j.idairyj.2025.106545
Xiaolei Duan , Hao Shi , Mingzhang Zhao , Zhanmei Jiang , Jing Zhang , Xianhui Chen , He Zhang , Juncai Hou , Xiangyu Li
Intestinal epithelial barrier function is vital to gut homeostasis. This study investigated the effects of Lacticaseibacillus rhamnosus 1.0320 combined with 3-FL and 3′-SL using the LPS-induced barrier injury model. The results showed that the combination of 3-FL, 3′-SL, and L. rhamnosus 1.0320 significantly enhanced the levels of GSH, SOD and CAT, reduced the levels of pro-inflammatory cytokine. Meanwhile, the combination ameliorated intestinal epithelial barrier dysfunction by upregulating expression levels of tight junction (TJ) protein. The underlying mechanism was that the combination inhibited the TLR4/NF-κB pathway by reducing MyD88 expression and NF-κB p65 phosphorylation. Meanwhile, the combination activated the Nrf2/NQO-1 signaling pathway by promoting Nrf2 nuclear translocation. Additionally, L. rhamnosus 1.0320 combined with 3-FL and 3′-SL reduced apoptosis by modulating the expression ratio of Bcl-2/Bax. These findings would provide a combined strategy for the development of functional foods to ameliorate intestinal barrier dysfunction.
{"title":"Lacticaseibacillus rhamnosus 1.0320 isolated from fermented kumis combined with 3-Fucosyllactose and 3′-Sialyllactose ameliorates LPS-induced intestinal epithelial barrier dysfunction by inhibiting the NF-κB pathway and activating the Nrf2 pathway","authors":"Xiaolei Duan , Hao Shi , Mingzhang Zhao , Zhanmei Jiang , Jing Zhang , Xianhui Chen , He Zhang , Juncai Hou , Xiangyu Li","doi":"10.1016/j.idairyj.2025.106545","DOIUrl":"10.1016/j.idairyj.2025.106545","url":null,"abstract":"<div><div>Intestinal epithelial barrier function is vital to gut homeostasis. This study investigated the effects of <em>Lacticaseibacillus rhamnosus</em> 1.0320 combined with 3-FL and 3′-SL using the LPS-induced barrier injury model. The results showed that the combination of 3-FL, 3′-SL, and <em>L. rhamnosus</em> 1.0320 significantly enhanced the levels of GSH, SOD and CAT, reduced the levels of pro-inflammatory cytokine. Meanwhile, the combination ameliorated intestinal epithelial barrier dysfunction by upregulating expression levels of tight junction (TJ) protein. The underlying mechanism was that the combination inhibited the TLR4/NF-κB pathway by reducing MyD88 expression and NF-κB p65 phosphorylation. Meanwhile, the combination activated the Nrf2/NQO-1 signaling pathway by promoting Nrf2 nuclear translocation. Additionally, <em>L. rhamnosus</em> 1.0320 combined with 3-FL and 3′-SL reduced apoptosis by modulating the expression ratio of Bcl-2/Bax. These findings would provide a combined strategy for the development of functional foods to ameliorate intestinal barrier dysfunction.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106545"},"PeriodicalIF":3.4,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922540","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}
Caprine milk proteins provide unique nutritional benefits for infant growth and development; however, thermal processing can alter their native structure, and the subsequent effects on their digestive properties remain unclear. This study investigated the effects of typical commercially-applied thermal treatments, i.e., low-temperature long-time pasteurization (LTLT), high-temperature short-time pasteurization (HTST), ultra-high-temperature treatment (UHT), heating and spray drying (SP), and retort sterilization (RS), on the digestive characteristics of caprine milk proteins using an in-vitro infant digestion model, with raw milk as the control. Micro- and macrostructure, protein hydrolysis, and peptidomic profiles were studied. During gastric digestion, heat-treated samples formed smaller protein clots; UHT and SP accelerated protein digestion, whereas RS delayed this process. All treated samples exhibited lower free amino acid levels compared to raw milk. During the intestinal phase, residual proteins were rapidly digested, with minimal differences in protein degradation and free amino acid release between heat-treated samples and raw milk. However, samples subjected to RS had significantly lower free amino acid content after intestinal digestion (p < 0.05). Peptidomic analysis after intestinal digestion revealed lower total peptide intensity in heat-treated samples than in raw milk; nevertheless, SP, UHT, and RS treatment increased the number of glycated peptides. Interestingly, RS-treated milk yielded the highest number of bioactive peptides among all samples. This systematically elucidated effects of typical thermal processing on the gastrointestinal digestion behaviors of caprine milk proteins under infant conditions elucidated in this study may provide guidance on the selection of heat intensity for the production of infant food.
{"title":"Commercial heat treatments induced variation in gastrointestinal digestibility of caprine milk proteins using an in-vitro infant digestion model","authors":"Yu Yu , Lina Zhang , Daomin Yan , Thom Huppertz , Peng Zhou","doi":"10.1016/j.idairyj.2025.106543","DOIUrl":"10.1016/j.idairyj.2025.106543","url":null,"abstract":"<div><div>Caprine milk proteins provide unique nutritional benefits for infant growth and development; however, thermal processing can alter their native structure, and the subsequent effects on their digestive properties remain unclear. This study investigated the effects of typical commercially-applied thermal treatments, i.e., low-temperature long-time pasteurization (LTLT), high-temperature short-time pasteurization (HTST), ultra-high-temperature treatment (UHT), heating and spray drying (SP), and retort sterilization (RS), on the digestive characteristics of caprine milk proteins using an <em>in-vitro</em> infant digestion model, with raw milk as the control. Micro- and macrostructure, protein hydrolysis, and peptidomic profiles were studied. During gastric digestion, heat-treated samples formed smaller protein clots; UHT and SP accelerated protein digestion, whereas RS delayed this process. All treated samples exhibited lower free amino acid levels compared to raw milk. During the intestinal phase, residual proteins were rapidly digested, with minimal differences in protein degradation and free amino acid release between heat-treated samples and raw milk. However, samples subjected to RS had significantly lower free amino acid content after intestinal digestion (p < 0.05). Peptidomic analysis after intestinal digestion revealed lower total peptide intensity in heat-treated samples than in raw milk; nevertheless, SP, UHT, and RS treatment increased the number of glycated peptides. Interestingly, RS-treated milk yielded the highest number of bioactive peptides among all samples. This systematically elucidated effects of typical thermal processing on the gastrointestinal digestion behaviors of caprine milk proteins under infant conditions elucidated in this study may provide guidance on the selection of heat intensity for the production of infant food.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106543"},"PeriodicalIF":3.4,"publicationDate":"2025-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882517","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}
Pub Date : 2025-12-30DOI: 10.1016/j.idairyj.2025.106538
Soumitra Nath , Mainak Paul , Puja Paul , Poulomi Chanda , Aniket Naha , Hanna Yumnam , Indu Sharma
This study investigated the occurrence, probiotic-like traits, and antimicrobial resistance of bacterial isolates from traditionally prepared curd produced using sugar, jaggery, and starter cultures. Molecular and phenotypic analyses identified P. okhotskensis, P. multocida, and S. aureus. The isolates exhibited traits often associated with probiotics, such as tolerance to acidic pH, bile salts, and pancreatin, as well as moderate autoaggregation and biofilm formation, but they lacked antagonistic activity against common enteric pathogens. P. multocida and S. aureus showed high salt tolerance, whereas P. okhotskensis demonstrated notable bile resistance. Haemolytic, DNase, and gelatinase activities were absent confirming the non-pathogenicity of these bacteria, but cholesterol assimilation was high. All strains were multidrug-resistant, particularly to β-lactams, cephalosporins, and macrolides. These findings raise significant food safety concerns, emphasizing that traditionally fermented dairy products can act as vehicles for antimicrobial-resistant pathogens and should undergo rigorous microbial safety assessments before probiotic claims are made.
{"title":"Traditionally fermented dairy products harbouring multidrug-resistant bacteria with probiotic-associated characteristics","authors":"Soumitra Nath , Mainak Paul , Puja Paul , Poulomi Chanda , Aniket Naha , Hanna Yumnam , Indu Sharma","doi":"10.1016/j.idairyj.2025.106538","DOIUrl":"10.1016/j.idairyj.2025.106538","url":null,"abstract":"<div><div>This study investigated the occurrence, probiotic-like traits, and antimicrobial resistance of bacterial isolates from traditionally prepared curd produced using sugar, jaggery, and starter cultures. Molecular and phenotypic analyses identified <em>P. okhotskensis</em>, <em>P. multocida</em>, and <em>S. aureus</em>. The isolates exhibited traits often associated with probiotics, such as tolerance to acidic pH, bile salts, and pancreatin, as well as moderate autoaggregation and biofilm formation, but they lacked antagonistic activity against common enteric pathogens. <em>P. multocida</em> and <em>S. aureus</em> showed high salt tolerance, whereas <em>P. okhotskensis</em> demonstrated notable bile resistance. Haemolytic, DNase, and gelatinase activities were absent confirming the non-pathogenicity of these bacteria, but cholesterol assimilation was high. All strains were multidrug-resistant, particularly to β-lactams, cephalosporins, and macrolides. These findings raise significant food safety concerns, emphasizing that traditionally fermented dairy products can act as vehicles for antimicrobial-resistant pathogens and should undergo rigorous microbial safety assessments before probiotic claims are made.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106538"},"PeriodicalIF":3.4,"publicationDate":"2025-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882477","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}
Pub Date : 2025-12-30DOI: 10.1016/j.idairyj.2025.106537
Rodrigo Antonio Pivatto , Franciele Rampazzo Vancin , Laura Beatriz Rodrigues , Juarez Vicente
Raw milk undergoes rapid microbial and enzymatic changes after collection, delayed transportation and testing, improper sampling, and storage can compromise the laboratory analyses. Chemical preservatives are therefore added to inhibit bacterial growth, maintain physicochemical stability, and extend holding time under refrigeration. This review synthesizes evidence on classical preservatives, sodium azide, chloramphenicol (Azidiol®), and bronopol, and emerging alternatives such as isothiazolinones and ε-polylysine. Studies from major scientific databases evaluated microbial inhibition, chemical interactions, analytical interference, toxicology, and temperature effects. Mechanisms differ markedly: azide blocks cytochrome oxidase; chloramphenicol inhibits ribosomal protein synthesis; bronopol induces oxidative stress; isothiazolinones modify thiol-containing enzymes; and ε-polylysine interacts with microbial membranes. These mechanisms shape preservative performance under varying temperatures and storage periods. Azidiol® remains the most validated option for microbial enumeration (e.g., TBC), but its well-documented toxicological limitations, including mitochondrial toxicity associated with sodium azide and the risk of idiosyncratic aplastic anemia linked to chloramphenicol, have encouraged the search for safer alternatives. In contrast, other preservatives such as bronopol, isothiazolinones, and especially ε-polylysine present substantially lower toxicological or health risks when used at analytical concentrations. This reduced toxicological burden makes these emerging compounds promising candidates for milk preservation. Nonetheless, although ε-polylysine and bronopol–isothiazolinone blends show strong antimicrobial potential, additional validation is required to ensure their analytical neutrality and suitability for routine milk quality testing.
{"title":"Chemical preservatives for raw milk quality control: Mechanisms, efficacy, and safety review","authors":"Rodrigo Antonio Pivatto , Franciele Rampazzo Vancin , Laura Beatriz Rodrigues , Juarez Vicente","doi":"10.1016/j.idairyj.2025.106537","DOIUrl":"10.1016/j.idairyj.2025.106537","url":null,"abstract":"<div><div>Raw milk undergoes rapid microbial and enzymatic changes after collection, delayed transportation and testing, improper sampling, and storage can compromise the laboratory analyses. Chemical preservatives are therefore added to inhibit bacterial growth, maintain physicochemical stability, and extend holding time under refrigeration. This review synthesizes evidence on classical preservatives, sodium azide, chloramphenicol (Azidiol®), and bronopol, and emerging alternatives such as isothiazolinones and ε-polylysine. Studies from major scientific databases evaluated microbial inhibition, chemical interactions, analytical interference, toxicology, and temperature effects. Mechanisms differ markedly: azide blocks cytochrome oxidase; chloramphenicol inhibits ribosomal protein synthesis; bronopol induces oxidative stress; isothiazolinones modify thiol-containing enzymes; and ε-polylysine interacts with microbial membranes. These mechanisms shape preservative performance under varying temperatures and storage periods. Azidiol® remains the most validated option for microbial enumeration (e.g., TBC), but its well-documented toxicological limitations, including mitochondrial toxicity associated with sodium azide and the risk of idiosyncratic aplastic anemia linked to chloramphenicol, have encouraged the search for safer alternatives. In contrast, other preservatives such as bronopol, isothiazolinones, and especially ε-polylysine present substantially lower toxicological or health risks when used at analytical concentrations. This reduced toxicological burden makes these emerging compounds promising candidates for milk preservation. Nonetheless, although ε-polylysine and bronopol–isothiazolinone blends show strong antimicrobial potential, additional validation is required to ensure their analytical neutrality and suitability for routine milk quality testing.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106537"},"PeriodicalIF":3.4,"publicationDate":"2025-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922541","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}
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