Pub Date : 2018-05-21DOI: 10.37591/RRJODST.V2I3.859
Tanmay Hazra, Kamal Gandhi, Anamika Das
Fermented milk plays a very vital role in human civilization from ancient time. Fermented milk product is not only nutritionally superior but it has plenty of health benefits, though all the health benefit mechanisms of fermented milk is not known but in future fermented milk would be one of the substitute of medicine. Keywords: Lactic acid, β-galactosidase, biological value, anticholesterolemic
{"title":"Nutritive Value and Health Benefit of Fermented Milks","authors":"Tanmay Hazra, Kamal Gandhi, Anamika Das","doi":"10.37591/RRJODST.V2I3.859","DOIUrl":"https://doi.org/10.37591/RRJODST.V2I3.859","url":null,"abstract":"Fermented milk plays a very vital role in human civilization from ancient time. Fermented milk product is not only nutritionally superior but it has plenty of health benefits, though all the health benefit mechanisms of fermented milk is not known but in future fermented milk would be one of the substitute of medicine. Keywords: Lactic acid, β-galactosidase, biological value, anticholesterolemic","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"83 1","pages":"25-28"},"PeriodicalIF":0.0,"publicationDate":"2018-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83132880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-05-21DOI: 10.37591/RRJODST.V2I2.853
H. Kumar, N. Choudhary, Varsha Garg, N. Swami, H. Kumar, R. Seth
The Maillard reaction, also known as non-enzymatic browning reaction between reducing sugars and amino groups. This reaction is responsible for the formation of several compounds, called MRP (Maillard Reaction Products) for food products. The Maillard reaction produces undesirable effects during the processing and storage of different liquid foods such as milk or fruit juices whereas for other solid foods the changes are favorable (in the case of bread, breakfast cereals, candies, coffee, chocolate, etc.). The Maillard reaction is a complex reaction, since it is influenced by many factors such as temperature, pH, time, water activity, type and concentration of reactant source and sugar involved. In heated food products, two carcinogenic compounds are produced during maillard reactions, acrylamide and imidazoquinoline. Furosine and HMF are two compounds that indicate the extent of the maillard reaction related to the type and intensity of the food processing conditions. Keywords: Maillard reaction, melanoidin, furfural, amadori rearrangement
{"title":"Maillard Browning: Pros and Cons in Dairy and Food Industries","authors":"H. Kumar, N. Choudhary, Varsha Garg, N. Swami, H. Kumar, R. Seth","doi":"10.37591/RRJODST.V2I2.853","DOIUrl":"https://doi.org/10.37591/RRJODST.V2I2.853","url":null,"abstract":"The Maillard reaction, also known as non-enzymatic browning reaction between reducing sugars and amino groups. This reaction is responsible for the formation of several compounds, called MRP (Maillard Reaction Products) for food products. The Maillard reaction produces undesirable effects during the processing and storage of different liquid foods such as milk or fruit juices whereas for other solid foods the changes are favorable (in the case of bread, breakfast cereals, candies, coffee, chocolate, etc.). The Maillard reaction is a complex reaction, since it is influenced by many factors such as temperature, pH, time, water activity, type and concentration of reactant source and sugar involved. In heated food products, two carcinogenic compounds are produced during maillard reactions, acrylamide and imidazoquinoline. Furosine and HMF are two compounds that indicate the extent of the maillard reaction related to the type and intensity of the food processing conditions. Keywords: Maillard reaction, melanoidin, furfural, amadori rearrangement","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"51 1","pages":"9-18"},"PeriodicalIF":0.0,"publicationDate":"2018-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79993695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-05-21DOI: 10.37591/RRJODST.V2I1.847
Kamal Gandhi, S. Arora, Nilkanth Pawar, Anil Kumar
Antioxidant activities of vidarikand (Pueraria tuberosa) extracts were evaluated and compared with BHA, TBHQ, rosemary and green tea using a β-carotene bleaching assay, a 2, 2-diphenyl-β-picrylhydrazyl (DPPH) assay and the Rancimat method. Phenolic content and antioxidant activity (β-carotene–linoleic acid model system and DPPH assay) of ethanolic extract of vidarikand was more compared to its aqueous extract. Ethanolic extract of the vidarikand was more effective in preventing the development of the peroxide value and conjugated diene value in ghee compared to its aqueous extract. Vidarikand ethanolic extract showed the higher induction period as compared to its aqueous extract in the Rancimat. Keywords: antioxidant activity, ghee (butter oil), vidarikand (Pueraria tuberosa), phenolic content, radical-scavenging activity, rancimat, antioxidant activity
{"title":"Effect of Vidarikand (Extracts) on Oxidative Stability of Ghee: A Comparative Study","authors":"Kamal Gandhi, S. Arora, Nilkanth Pawar, Anil Kumar","doi":"10.37591/RRJODST.V2I1.847","DOIUrl":"https://doi.org/10.37591/RRJODST.V2I1.847","url":null,"abstract":"Antioxidant activities of vidarikand (Pueraria tuberosa) extracts were evaluated and compared with BHA, TBHQ, rosemary and green tea using a β-carotene bleaching assay, a 2, 2-diphenyl-β-picrylhydrazyl (DPPH) assay and the Rancimat method. Phenolic content and antioxidant activity (β-carotene–linoleic acid model system and DPPH assay) of ethanolic extract of vidarikand was more compared to its aqueous extract. Ethanolic extract of the vidarikand was more effective in preventing the development of the peroxide value and conjugated diene value in ghee compared to its aqueous extract. Vidarikand ethanolic extract showed the higher induction period as compared to its aqueous extract in the Rancimat. Keywords: antioxidant activity, ghee (butter oil), vidarikand (Pueraria tuberosa), phenolic content, radical-scavenging activity, rancimat, antioxidant activity","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"11 1","pages":"1-11"},"PeriodicalIF":0.0,"publicationDate":"2018-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82003473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-05-21DOI: 10.37591/RRJODST.V2I3.857
M. Puniya, K. Sangu, A. Bhardwaj, Sanjay Kumar, T. Dhewa
A total of 15 samples of healthy human feces were collected for the isolation of lactobacilli using lactobacillus selection MRS agar. Thirty-eight colonies were randomly picked based on colonial morphology. All the isolates were subjected to cell morphology, physiology and an array of biochemical characterization. The isolates showed different growth patterns at different temperatures (15 and 45 °C), oxygen and at different concentrations of NaCl (2.0, 4.0 and 6.5%). On the basis of physiological tests and sugar utilization pattern, all the thirty eight isolates were confirmed to the different species of Lactobacillus (i.e., Lactobacillus plantarum (4), Lactobacillus casei (15), Lactobacillus rhamnosus (2), Lactobacillus fermentum (4), and Lactobacillus acidophilus (10), Lactobacillus helveticus (3). Among isolates Lactobacillus casei was found to be prevalent in the human gut. Keywords: Lactobacilli, biochemical characterization, human gut
{"title":"Isolation and Characterization of Lactobacillus spp. of Human Origin for Studying their Prevalence","authors":"M. Puniya, K. Sangu, A. Bhardwaj, Sanjay Kumar, T. Dhewa","doi":"10.37591/RRJODST.V2I3.857","DOIUrl":"https://doi.org/10.37591/RRJODST.V2I3.857","url":null,"abstract":"A total of 15 samples of healthy human feces were collected for the isolation of lactobacilli using lactobacillus selection MRS agar. Thirty-eight colonies were randomly picked based on colonial morphology. All the isolates were subjected to cell morphology, physiology and an array of biochemical characterization. The isolates showed different growth patterns at different temperatures (15 and 45 °C), oxygen and at different concentrations of NaCl (2.0, 4.0 and 6.5%). On the basis of physiological tests and sugar utilization pattern, all the thirty eight isolates were confirmed to the different species of Lactobacillus (i.e., Lactobacillus plantarum (4), Lactobacillus casei (15), Lactobacillus rhamnosus (2), Lactobacillus fermentum (4), and Lactobacillus acidophilus (10), Lactobacillus helveticus (3). Among isolates Lactobacillus casei was found to be prevalent in the human gut. Keywords: Lactobacilli, biochemical characterization, human gut","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"38 1","pages":"7-15"},"PeriodicalIF":0.0,"publicationDate":"2018-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82838134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-05-21DOI: 10.37591/RRJODST.V2I2.852
A. Bhardwaj, M. Puniya, K. Sangu, Sanjay Kumar, T. Dhewa
Prebiotics beneficially affects the host by selectively stimulating the growth or activity of one or limited number of bacteria such as bifidobacteria, lactobacilli in the colon that can improve the host health. Inulin and gum acacia are the most commonly available prebiotics. The ability of lactobacilli cultures (i.e. Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei) to utilize inulin, gum acacia, honey and fructo-oligosaccharide @ 2% for different time intervals (6, 12 and 24 h) were tested. The growth rate of Lactobacillus acidophilus was found be higher in 2% honey than other isolates as well as prebiotics taken. Potential probiotic Lactobacillus acidophilus isolated from curd were allowed to grow in selected prebiotics, i.e., honey at different concentrations (2.0, 3.0 and 4.0%) for a time period of 0–24 h. Lactobacillus acidophilus, could utilize all the concentrations of honey (2.0, 3.0, and 4.0%) with control (glucose, 1%) and exhibited maximum growth 4.5 x 107 at 6 h interval, 5.4 x 108 at 12 h time period and 6.3x109 after 24 h of incubation. At 2% honey concentration the growth rate is nearly similar to that of 3% honey. Whereas, at 4% honey the growth of probiotic bacteria decrease in comparison to that of 2 and 3%. When combining both lactobacilli cultures (potential probiotics) and a prebiotic in a single food product, the expected benefits are an improved survival during the passage of probiotic bacteria through the upper intestinal tract. Keywords: prebiotics, lactobacilli, host health
{"title":"Effect of Prebiotics on Growth of the Selected Lactobacilli Culture Isolated from Dairy Products","authors":"A. Bhardwaj, M. Puniya, K. Sangu, Sanjay Kumar, T. Dhewa","doi":"10.37591/RRJODST.V2I2.852","DOIUrl":"https://doi.org/10.37591/RRJODST.V2I2.852","url":null,"abstract":"Prebiotics beneficially affects the host by selectively stimulating the growth or activity of one or limited number of bacteria such as bifidobacteria, lactobacilli in the colon that can improve the host health. Inulin and gum acacia are the most commonly available prebiotics. The ability of lactobacilli cultures (i.e. Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei) to utilize inulin, gum acacia, honey and fructo-oligosaccharide @ 2% for different time intervals (6, 12 and 24 h) were tested. The growth rate of Lactobacillus acidophilus was found be higher in 2% honey than other isolates as well as prebiotics taken. Potential probiotic Lactobacillus acidophilus isolated from curd were allowed to grow in selected prebiotics, i.e., honey at different concentrations (2.0, 3.0 and 4.0%) for a time period of 0–24 h. Lactobacillus acidophilus, could utilize all the concentrations of honey (2.0, 3.0, and 4.0%) with control (glucose, 1%) and exhibited maximum growth 4.5 x 107 at 6 h interval, 5.4 x 108 at 12 h time period and 6.3x109 after 24 h of incubation. At 2% honey concentration the growth rate is nearly similar to that of 3% honey. Whereas, at 4% honey the growth of probiotic bacteria decrease in comparison to that of 2 and 3%. When combining both lactobacilli cultures (potential probiotics) and a prebiotic in a single food product, the expected benefits are an improved survival during the passage of probiotic bacteria through the upper intestinal tract. Keywords: prebiotics, lactobacilli, host health","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"40 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2018-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73966211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-04-21DOI: 10.37591/RRJODST.V5I1.487
Mital R. Kathiriya, S. Hati, J. Prajapati, Y. Vekariya
Abstract Probiotic potential of fermented milks isolates Lactobacillus rhamnosus NS6, Streptococcus thermophilus MD2 and Streptococcus thermophilus MD8 were carried out by performing various in vitro tests. MD2 and MD8 were able to survive at pH 2 and 3 in broth, while NS6 was found to be pH sensitive and could not survive at pH 2, but maintained its viability at 3 pH. All the cultures were able to survive at 0.5 % (w/v) oxgall (bile) concentration in broth. NS6 was most resistant to bile than rest isolates. They were susceptible to ampicilin, azithromycin, tetracycline, gentamycin and erythromycin while these strains were resistant to nalidixic acid, oxacilin, colistin and kanamycin. Cell supernatant of NS6 showed a higher antimicrobial activity i.e., 24 mm zone against E. coli and S. aureus; 16 mm zone against B. cereus and S. typhi and neutralization of cell supernatant showed significant reduction in antimicrobial activity. All the three strains were hydrophobic to both, xylene and n-hexadecan. The mean percentage hydrophobicity was higher to xylene than n-hexadecanfor all the strains. Cell-auto-aggregation was found to be rising during 5 h of incubation for cultures. They were able to co-aggregate with B. cereus, S, typhi, E. coli and S. aureus (indicators). None of the culture could hydrolyze sodium taurocholate (bile) while they deconjugated sodium taurocholate to release free cholic acid. NS6 gave maximum bile deconjugation ability (364 µg/ml). Similarly, in case of cholesterol reduction and antioxidative activity (ABTS method), NS6 was more potent than others. Keywords: Lactobacillus rhamnosus, Streptococcus thermophilus, lactic acid bacteria, probiotics, bile Cite this Article M.R. Kathiriya, S. Hati, J.B. Prajapati et al. Assessment of In Vitro Probiotic Potential of Lactic Acid Bacteria. Research & Reviews: Journal of Dairy Science and Technology. 2016: 5(1): 17–30p.
{"title":"Assessment of In Vitro Probiotic Potential of Lactic Acid Bacteria","authors":"Mital R. Kathiriya, S. Hati, J. Prajapati, Y. Vekariya","doi":"10.37591/RRJODST.V5I1.487","DOIUrl":"https://doi.org/10.37591/RRJODST.V5I1.487","url":null,"abstract":"Abstract Probiotic potential of fermented milks isolates Lactobacillus rhamnosus NS6, Streptococcus thermophilus MD2 and Streptococcus thermophilus MD8 were carried out by performing various in vitro tests. MD2 and MD8 were able to survive at pH 2 and 3 in broth, while NS6 was found to be pH sensitive and could not survive at pH 2, but maintained its viability at 3 pH. All the cultures were able to survive at 0.5 % (w/v) oxgall (bile) concentration in broth. NS6 was most resistant to bile than rest isolates. They were susceptible to ampicilin, azithromycin, tetracycline, gentamycin and erythromycin while these strains were resistant to nalidixic acid, oxacilin, colistin and kanamycin. Cell supernatant of NS6 showed a higher antimicrobial activity i.e., 24 mm zone against E. coli and S. aureus; 16 mm zone against B. cereus and S. typhi and neutralization of cell supernatant showed significant reduction in antimicrobial activity. All the three strains were hydrophobic to both, xylene and n-hexadecan. The mean percentage hydrophobicity was higher to xylene than n-hexadecanfor all the strains. Cell-auto-aggregation was found to be rising during 5 h of incubation for cultures. They were able to co-aggregate with B. cereus, S, typhi, E. coli and S. aureus (indicators). None of the culture could hydrolyze sodium taurocholate (bile) while they deconjugated sodium taurocholate to release free cholic acid. NS6 gave maximum bile deconjugation ability (364 µg/ml). Similarly, in case of cholesterol reduction and antioxidative activity (ABTS method), NS6 was more potent than others. Keywords: Lactobacillus rhamnosus, Streptococcus thermophilus, lactic acid bacteria, probiotics, bile Cite this Article M.R. Kathiriya, S. Hati, J.B. Prajapati et al. Assessment of In Vitro Probiotic Potential of Lactic Acid Bacteria. Research & Reviews: Journal of Dairy Science and Technology. 2016: 5(1): 17–30p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"2 1","pages":"17-30"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85329838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-04-21DOI: 10.37591/rrjodst.v5i3.452
P. Ratwan, Manoj Kumar, A. Mandal
India has about 39.73 million crossbred cattle out of total 190.90 million (37.28%) cattle population as per the all India livestock census, 2012. The decade wise trend in livestock population (1997 to 2012) shows a distinctive swing in composition of dairy animal stock in favor of crossbred cattle, as their number increased by 20.18%, while that of indigenous cattle declined by 8.94%. Selection of dairy animals is usually based on the lactation traits. All the lactation traits are affected by various genetic and non-genetic factors like sire, season of calving, period of calving, parity of animals, age group and genetic group of animals. Accurate estimation or unbiased prediction of genetic parameters depends upon the adjustment of significant effect of environmental or non-genetic factors on lactation traits. The lactation traits reviewed were 305 days milk yield (305MY), total lactation milk yield (TMY), lactation length (LL), peak yield (PY) and milk production efficiency traits comprised of milk yield per day of lactation length (MY/LL) and milk yield per day of calving interval (MY/CI). In order to enhance the productivity, it is essential to develop an understanding of the factors affecting lactation traits in dairy cattle. Keywords: Genetic and non-genetic factors, dairy cattle, lactation traits Cite this Article Poonam Ratwan, Manoj Kumar, Ajoy Mandal. Influence of Genetic and Non-Genetic Factors on Lactation Traits in Dairy Cattle: A Review. Research & Reviews: Journal of Dairy Science and Technology . 2016; 5(3): 7–22p.
{"title":"Influence of Genetic and Non-Genetic Factors on Lactation Traits in Dairy Cattle: A Review","authors":"P. Ratwan, Manoj Kumar, A. Mandal","doi":"10.37591/rrjodst.v5i3.452","DOIUrl":"https://doi.org/10.37591/rrjodst.v5i3.452","url":null,"abstract":"India has about 39.73 million crossbred cattle out of total 190.90 million (37.28%) cattle population as per the all India livestock census, 2012. The decade wise trend in livestock population (1997 to 2012) shows a distinctive swing in composition of dairy animal stock in favor of crossbred cattle, as their number increased by 20.18%, while that of indigenous cattle declined by 8.94%. Selection of dairy animals is usually based on the lactation traits. All the lactation traits are affected by various genetic and non-genetic factors like sire, season of calving, period of calving, parity of animals, age group and genetic group of animals. Accurate estimation or unbiased prediction of genetic parameters depends upon the adjustment of significant effect of environmental or non-genetic factors on lactation traits. The lactation traits reviewed were 305 days milk yield (305MY), total lactation milk yield (TMY), lactation length (LL), peak yield (PY) and milk production efficiency traits comprised of milk yield per day of lactation length (MY/LL) and milk yield per day of calving interval (MY/CI). In order to enhance the productivity, it is essential to develop an understanding of the factors affecting lactation traits in dairy cattle. Keywords: Genetic and non-genetic factors, dairy cattle, lactation traits Cite this Article Poonam Ratwan, Manoj Kumar, Ajoy Mandal. Influence of Genetic and Non-Genetic Factors on Lactation Traits in Dairy Cattle: A Review. Research & Reviews: Journal of Dairy Science and Technology . 2016; 5(3): 7–22p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"50 1","pages":"7-22"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75757869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-04-21DOI: 10.37591/rrjodst.v6i1.531
P. Ratwan, Manoj Kumar, V. Vohra
Butyrophilin (BTN1A1) has been categorized as member of transmembrane proteins of immunoglobulin family. BTN1A1 is a QTL candidate gene having role in milk production and composition (fat) in dairy animals. The gene product BTN1A1 has function during secretion of milk fat and its expression is tissue specific in lactating mammary tissue. BTN1A1 constitutes more than 40% by weight of total protein associated with fat globule membrane of bovine milk. BTN1A1 is synthesized as a peptide of 526 amino acids with an amino-terminal hydrophobic signal sequence of 26 amino acids which is cleaved before secretion in association with milk fat globule membrane (MFGM). Cholesterolemia-lowering factor, inhibitors of cancer cell growth, vitamin binders and inhibitor of various bacterial diseases are different health favorable components of MFGM. The gene frequency of polymorphism in BTN1A1 gene has been found to vary among dairy animals. In dairy animals, several studies revealed association of BTN1A1 gene with high milk yield, fat content and protein yield. These associations suggest gene polymorphisms that can be further utilized for selecting superior dairy animals. Keywords: bovine , butyrophilin, milk fat globule membrane (MFGM), milk fat secretion Cite this Article Ratwan P, Kumar M, Vohra V. Significance of Butyrophilin Gene in Relation to Milk Constituents in Dairy Animals. Research & Reviews: Journal of Dairy Science and Technology . 2017; 6(1): 24–30p.
{"title":"Significance of Butyrophilin Gene in Relation to Milk Constituents in Dairy Animals","authors":"P. Ratwan, Manoj Kumar, V. Vohra","doi":"10.37591/rrjodst.v6i1.531","DOIUrl":"https://doi.org/10.37591/rrjodst.v6i1.531","url":null,"abstract":"Butyrophilin (BTN1A1) has been categorized as member of transmembrane proteins of immunoglobulin family. BTN1A1 is a QTL candidate gene having role in milk production and composition (fat) in dairy animals. The gene product BTN1A1 has function during secretion of milk fat and its expression is tissue specific in lactating mammary tissue. BTN1A1 constitutes more than 40% by weight of total protein associated with fat globule membrane of bovine milk. BTN1A1 is synthesized as a peptide of 526 amino acids with an amino-terminal hydrophobic signal sequence of 26 amino acids which is cleaved before secretion in association with milk fat globule membrane (MFGM). Cholesterolemia-lowering factor, inhibitors of cancer cell growth, vitamin binders and inhibitor of various bacterial diseases are different health favorable components of MFGM. The gene frequency of polymorphism in BTN1A1 gene has been found to vary among dairy animals. In dairy animals, several studies revealed association of BTN1A1 gene with high milk yield, fat content and protein yield. These associations suggest gene polymorphisms that can be further utilized for selecting superior dairy animals. Keywords: bovine , butyrophilin, milk fat globule membrane (MFGM), milk fat secretion Cite this Article Ratwan P, Kumar M, Vohra V. Significance of Butyrophilin Gene in Relation to Milk Constituents in Dairy Animals. Research & Reviews: Journal of Dairy Science and Technology . 2017; 6(1): 24–30p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"148 1","pages":"24-30"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75959456","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-04-21DOI: 10.37591/RRJODST.V5I2.479
Manoj Kumar, P. Ratwan, Anil Kumar
The phenomenon in which progeny of crosses between inbred lines or purebred populations are better than the expected average of the two populations or lines for a particular trait is known as heterosis. Utilization of heterosis is the main goal of crossbreeding. The amount of heterosis maintained in a herd depends on the type of crossbreeding system selected for breeding. Heterosis includes greater viability, faster growth rate and greater milk production in dairy cattle. The genetic basis of heterosis is nonadditive gene action (dominance, overdominance, pseudo-overdominance, and epistasis). The main requirements for heterosis are there must be genetic diversity between the breeds crossed and there must be some nonadditive gene effects present for the particular trait involved. No heterosis was observed for traits governed by additive gene action. However, it tends to be greatest for traits with low heritability and least for traits with high heritability in nature. Traits of low heritability (reproductive traits) are generally most benefited from heterosis as compare to high heritability (growth rate). They can be improved through the adequate use of crossbreeding systems. Keywords: Crossbreeding, heterosis, cattle Cite this Article Kumar M, Ratwan P, Kumar A. Heterosis–Genetic Basis and Utilization for Improvement of Dairy Cattle: A Review. Research & Reviews: Journal of Dairy Science and Technology . 2016; 5(2): 40–50p.
{"title":"Heterosis–Genetic Basis and Utilization for Improvement of Dairy Cattle: A Review","authors":"Manoj Kumar, P. Ratwan, Anil Kumar","doi":"10.37591/RRJODST.V5I2.479","DOIUrl":"https://doi.org/10.37591/RRJODST.V5I2.479","url":null,"abstract":"The phenomenon in which progeny of crosses between inbred lines or purebred populations are better than the expected average of the two populations or lines for a particular trait is known as heterosis. Utilization of heterosis is the main goal of crossbreeding. The amount of heterosis maintained in a herd depends on the type of crossbreeding system selected for breeding. Heterosis includes greater viability, faster growth rate and greater milk production in dairy cattle. The genetic basis of heterosis is nonadditive gene action (dominance, overdominance, pseudo-overdominance, and epistasis). The main requirements for heterosis are there must be genetic diversity between the breeds crossed and there must be some nonadditive gene effects present for the particular trait involved. No heterosis was observed for traits governed by additive gene action. However, it tends to be greatest for traits with low heritability and least for traits with high heritability in nature. Traits of low heritability (reproductive traits) are generally most benefited from heterosis as compare to high heritability (growth rate). They can be improved through the adequate use of crossbreeding systems. Keywords: Crossbreeding, heterosis, cattle Cite this Article Kumar M, Ratwan P, Kumar A. Heterosis–Genetic Basis and Utilization for Improvement of Dairy Cattle: A Review. Research & Reviews: Journal of Dairy Science and Technology . 2016; 5(2): 40–50p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"58 1","pages":"40-50"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76923827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-04-21DOI: 10.37591/RRJODST.V6I2.498
K. Gawai, S. Balakrishanan
Fermented milk is considered best career of probiotics with its nutritive composition and natural buffering capacity. Positive health effects of fermented foods and especially of those with probiotic microorganisms are reported in many recent publications. Most common food matrices used to deliver probiotic are dairy-based products; plant-based foods, dried formulations and blended products. In connection with these health effects of probiotics ingredients such as WPC, WPI, and Na-Cn improve nutritional values and biological effects of yogurt on health. It could be interpreted that nutritional components from milk, oat (Avena sativa L.) and probiotic bacteria could be a novel concept of designing a functional food. Limited reports are available with regards to the development of fermented product using oat components and milk to produce yoghurt-like products. Keywords: Oats, fermented milks, market, health benefits, β-glucan Cite this Article Gawai KM, Balakrishanan S. Status and Market Potential of Oats-Based Fermented Milk Products. Research & Reviews: Journal of Dairy Science and Technology . 2017; 6(2): 1–6p.
发酵乳以其营养成分和天然缓冲能力被认为是益生菌的最佳来源。最近的许多出版物都报道了发酵食品，特别是那些含有益生菌微生物的发酵食品对健康的积极影响。用于输送益生菌的最常见食物基质是乳制品;植物性食品，干燥配方和混合产品。益生菌成分如WPC、WPI和Na-Cn提高了酸奶的营养价值和对健康的生物效应。从牛奶、燕麦和益生菌中提取营养成分可能是设计功能性食品的新概念。关于使用燕麦成分和牛奶生产酸奶类产品的发酵产品的开发，报告有限。关键词:燕麦，发酵乳，市场，健康益处，β-葡聚糖引用本文Gawai KM, Balakrishanan S.燕麦发酵乳的现状和市场潜力。研究与评述:乳品科学与技术杂志。2017;6 (2): 1-6p。
{"title":"Status and Market Potential of Oats-Based Fermented Milk Products","authors":"K. Gawai, S. Balakrishanan","doi":"10.37591/RRJODST.V6I2.498","DOIUrl":"https://doi.org/10.37591/RRJODST.V6I2.498","url":null,"abstract":"Fermented milk is considered best career of probiotics with its nutritive composition and natural buffering capacity. Positive health effects of fermented foods and especially of those with probiotic microorganisms are reported in many recent publications. Most common food matrices used to deliver probiotic are dairy-based products; plant-based foods, dried formulations and blended products. In connection with these health effects of probiotics ingredients such as WPC, WPI, and Na-Cn improve nutritional values and biological effects of yogurt on health. It could be interpreted that nutritional components from milk, oat (Avena sativa L.) and probiotic bacteria could be a novel concept of designing a functional food. Limited reports are available with regards to the development of fermented product using oat components and milk to produce yoghurt-like products. Keywords: Oats, fermented milks, market, health benefits, β-glucan Cite this Article Gawai KM, Balakrishanan S. Status and Market Potential of Oats-Based Fermented Milk Products. Research & Reviews: Journal of Dairy Science and Technology . 2017; 6(2): 1–6p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"38 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81462464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：