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https://www.readbyqxmd.com/read/28446633/lactose-intolerance-lct-13910c-t-genotype-is-associated-with-plasma-25-hydroxyvitamin-d-concentrations-in-caucasians-a-mendelian-randomization-study
#1
Ohood Alharbi, Ahmed El-Sohemy
Background: The LCT-13910C>T gene variant is associated with lactose intolerance (LI) in different ethnic groups. Individuals with LI often limit or avoid dairy consumption, a major dietary source of vitamin D in North America, which may lead to inadequate vitamin D intake.Objective: The objective was to determine the prevalence of genotypes predictive of LI in different ethnic groups living in Canada and to determine whether the LCT genotype is associated with plasma 25(OH)D concentrations.Methods: Blood samples were drawn from a total of 1495 men and women aged 20-29 y from the Toronto Nutrigenomics and Health Study for genotyping and plasma 25(OH)D analysis...
April 26, 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28436830/antimicrobial-activity-of-free-and-liposome-encapsulated-thymol-and-carvacrol-against-salmonella-and-staphylococcus-aureus-adhered-to-stainless-steel
#2
Juliana Both Engel, Caroline Heckler, Eduardo Cesar Tondo, Daniel Joner Daroit, Patrícia da Silva Malheiros
Antimicrobial activity of thymol, carvacrol and thymol/carvacrol liposomes (TCL) was evaluated against two bacterial pools, each one consisting of four strains of Staphylococcus aureus or Salmonella enterica. TCL were prepared using thin-film hydration, showing 270.20nm average diameter (polydispersity index of 0.33) and zeta potential of +39.99mV. Minimum inhibitory concentration (MIC) of thymol, carvacrol and TCL against S. aureus pool was 0.662mg/ml, while MIC for Salmonella pool was 0.331mg/ml for thymol and carvacrol, and for TCL was 0...
April 13, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28434743/the-effect-of-emulsifying-salts-on-the-turbidity-of-a-diluted-milk-system-with-varying-ph-and-protein-concentration
#3
M D Culler, Y Saricay, F M Harte
Solutions of 10 commonly used emulsifying salts (ES) listed in the Code of Federal Regulations (21CFR133.179) for pasteurized process cheese were tested for their effect on the turbidity of a diluted milk system at different pH and protein concentrations to characterize the conditions that affect micellar structure. Emulsifying salt solutions were made by mixing the ES in a 1-in-20 dilution of water in skim milk ultrafiltrate (3 kDa molecular weight cut-off) to obtain ES concentrations from 0 to 248 mM. Skim milk was added to solutions containing nanopure water, skim milk ultrafiltrate, and a specific ES ranging in concentration from 0 to 248 mM and pH 5, 5...
April 20, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28434733/short-communication-discrimination-between-retail-bovine-milks-with-different-fat-contents-using-chemometrics-and-fatty-acid-profiling
#4
Einar Vargas-Bello-Pérez, Paula Toro-Mujica, Daniel Enriquez-Hidalgo, María Angélica Fellenberg, Pilar Gómez-Cortés
We used a multivariate chemometric approach to differentiate or associate retail bovine milks with different fat contents and non-dairy beverages, using fatty acid profiles and statistical analysis. We collected samples of bovine milk (whole, semi-skim, and skim; n = 62) and non-dairy beverages (n = 27), and we analyzed them using gas-liquid chromatography. Principal component analysis of the fatty acid data yielded 3 significant principal components, which accounted for 72% of the total variance in the data set...
April 20, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28434730/the-effect-of-vitamin-concentrates-on-the-flavor-of-pasteurized-fluid-milk
#5
E B Yeh, A N Schiano, Y Jo, D M Barbano, M A Drake
Fluid milk consumption in the United States continues to decline. As a result, the level of dietary vitamin D provided by fluid milk in the United States diet has also declined. Undesirable flavor(s)/off flavor(s) in fluid milk can negatively affect milk consumption and consumer product acceptability. The objectives of this study were to identify aroma-active compounds in vitamin concentrates used to fortify fluid milk, and to determine the influence of vitamin A and D fortification on the flavor of milk. The aroma profiles of 14 commercial vitamin concentrates (vitamins A and D), in both oil-soluble and water-dispersible forms, were evaluated by sensory and instrumental volatile compound analyses...
April 20, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28422941/metabolism-related-micrornas-in-maternal-breast-milk-are-influenced-by-premature-delivery
#6
Molly C Carney, Andrij Tarasiuk, Susan L DiAngelo, Patricia Silveyra, Abigail Podany, Leann L Birch, Ian M Paul, Shannon Kelleher, Steven D Hicks
BACKGROUND: Maternal breast milk (MBM) is enriched in microRNAs, factors that regulate protein translation throughout the human body. MBM from mothers of term and preterm infants differ in nutrient, hormone, and bioactive-factor composition, but the microRNA differences between these groups have not been compared. We hypothesized that gestational age at delivery influences microRNA in MBM, particularly microRNAs involved in immunologic and metabolic regulation. METHODS: MBM from mothers of premature infants (pMBM) obtained 3-4 weeks post-delivery was compared with MBM from mothers of term infants obtained at birth (tColostrum) and 3-4 weeks post-delivery (tMBM)...
April 19, 2017: Pediatric Research
https://www.readbyqxmd.com/read/28421799/antihypertensive-effect-of-fermented-skim-camel-camelus-dromedarius-milk-on-spontaneously-hypertensive-rats
#7
Mohammed A Yahya, Omar A Alhaj, Abdullrahman S Al-Khalifah
BACKGROUND: Hypertension is one of the most common diseases in worldwide, thus prevention of hypertension is important in reducing the risks of cardiovascular disease. Milk contains bioactive peptides released during milk fermentation which lead to exhibit angiotensin I converting enzyme (ACE) inhibitory. OBJECTIVE: The aim of this study was to investigate the antihypertensive effect of fermented skim camel milk on rats and compared with unfermented skim camel milk as control...
March 30, 2017: Nutrición Hospitalaria: Organo Oficial de la Sociedad Española de Nutrición Parenteral y Enteral
https://www.readbyqxmd.com/read/28390714/production-of-benzoic-acid-as-a-natural-compound-in-fermented-skim-milk-using-commercial-cheese-starter
#8
Sun-Young Park, Mi-Young Yoo, Hyun-Dong Paik, Sang-Dong Lim
In this study, we investigated the production of natural benzoic acid (BA) in skim milk fermentation by 5 kinds of commercial cheese starters. Five kinds of starter were inoculated into 10% reconstituted skim milk, and then the culture was incubated at 2-h intervals for 10 h at 30, 35, and 40°C. In fermentation by MW 046 N+LH 13, the starter for making raclette, BA was highly detected after 8 h at 30 and 35°C. In fermentation by LH 13, the starter for making berg, BA steadily increased and was highly detected at 40°C...
April 5, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28382889/values-for-digestible-indispensable-amino-acid-scores-diaas-for-some-dairy-and-plant-proteins-may-better-describe-protein-quality-than-values-calculated-using-the-concept-for-protein-digestibility-corrected-amino-acid-scores-pdcaas
#9
John K Mathai, Yanhong Liu, Hans H Stein
An experiment was conducted to compare values for digestible indispensable amino acid scores (DIAAS) for four animal proteins and four plant proteins with values calculated as recommended for protein digestibility-corrected amino acid scores (PDCAAS), but determined in pigs instead of in rats. Values for standardised total tract digestibility (STTD) of crude protein (CP) and standardised ileal digestibility (SID) of amino acids (AA) were calculated for whey protein isolate (WPI), whey protein concentrate (WPC), milk protein concentrate (MPC), skimmed milk powder (SMP), pea protein concentrate (PPC), soya protein isolate (SPI), soya flour and whole-grain wheat...
February 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28381530/postexercise-dietary-protein-ingestion-increases-whole-body-leucine-balance-in-a-dose-dependent-manner-in-healthy-children
#10
Kimberly A Volterman, Daniel R Moore, Peter Breithaupt, Jean-Philippe Godin, Leonidas G Karagounis, Elizabeth A Offord, Brian W Timmons
Background: Protein ingestion is important in enhancing whole-body protein balance in children. The effect of discrete bolus protein ingestion on acute postexercise recovery has yet to be determined.Objective: This study determined the effect of increasing doses of ingested protein on postexercise whole-body leucine balance in healthy, active children.Methods: Thirty-five children (26 boys, 9 girls; age range: 9-13 y; weight mean ± SD: 44.9 ± 10.6 kg) underwent a 5-d adaptation diet (0.95 g protein ⋅ kg(-1) ⋅ d(-1)) before performing 20 min of cycling 3 times with a concurrent, primed, constant infusion of [(13)C]leucine...
April 5, 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28380600/diet-induced-modifications-to-milk-composition-have-long-term-effects-on-offspring-growth-in-rabbits
#11
C Hue-Beauvais, G Miranda, E Aujean, F Jaffrezic, E Devinoy, P Martin, M Charlier
It has been clearly demonstrated that the maternal nutritional status during pregnancy and lactation has long-term effects on offspring health. In mammals, milk represents the first maternal support provided to the newborns so that its composition may play a major role in long-term programming. We therefore assessed the effects of maternal high-fat/high-sugar obesogenic (OD) or control (CD) diets on offspring growth and adiposity in the rabbit. Between 7 and 20 wk of age, the BW gain of OD milk-fed rabbits was higher than that of CD milk-fed rabbits ( < 0...
February 2017: Journal of Animal Science
https://www.readbyqxmd.com/read/28357994/rapid-quantification-of-live-dead-lactic-acid-bacteria-in-probiotic-products-using-high-sensitivity-flow-cytometry
#12
Shengbin He, Xinyi Hong, Tianxun Huang, Wenqiang Zhang, Yingxing Zhou, Lina Wu, Xiaomei Yan
A laboratory-built high-sensitivity flow cytometer (HSFCM) was employed for the rapid and accurate detection of lactic acid bacteria (LAB) and their viability in probiotic products. LAB were stained with both the cell membrane-permeable SYTO 9 green-fluorescent nucleic acid stain and the red-fluorescent nucleic acid stain, propidium iodide, which penetrates only bacteria with compromised membranes. The side scatter and dual-color fluorescence signals of single bacteria were detected simultaneously by the HSFCM...
March 30, 2017: Methods and Applications in Fluorescence
https://www.readbyqxmd.com/read/28355195/the-relationship-of-human-milk-leptin-and-macronutrients-with-gastric-emptying-in-term-breastfed-infants
#13
Anna M Cannon, Zoya Gridneva, Anna R Hepworth, Ching T Lai, Wan J Tie, Sadaf Khan, Peter E Hartmann, Donna T Geddes
BACKGROUND: Infants breastfed on demand exhibit a variety of feeding patterns and self-regulate their nutrient intake but factors influencing their gastric emptying (GE) are poorly understood. Despite research into appetite regulation properties of leptin, there is limited information about relationships between human milk leptin and infant GE. METHODS: Gastric volumes were calculated from ultrasound scans of infants' stomachs (n=20) taken pre- and post-breastfeed, then each 12...
March 29, 2017: Pediatric Research
https://www.readbyqxmd.com/read/28352530/the-%C3%AE-aminobutyric-acid-producing-ability-under-low-ph-conditions-of-lactic-acid-bacteria-isolated-from-traditional-fermented-foods-of-ishikawa-prefecture-japan-with-a-strong-ability-to-produce-ace-inhibitory-peptides
#14
Florin Barla, Takashi Koyanagi, Naoko Tokuda, Hiroshi Matsui, Takane Katayama, Hidehiko Kumagai, Toshihide Michihata, Tetsuya Sasaki, Atsushi Tsuji, Toshiki Enomoto
Many traditional fermented products are onsumed in Ishikawa Prefecture, Japan, such as kaburazushi, narezushi, konkazuke, and ishiru. Various kinds of lactic acid bacteria (LAB) are associated with their fermentation, however, characterization of LAB has not yet been elucidated in detail. In this study, we evaluated 53 isolates of LAB from various traditional fermented foods by taxonomic classification at the species level by analyzing the 16S ribosomal RNA gene (rDNA) sequences and carbohydrate assimilation abilities...
June 2016: Biotechnology Reports
https://www.readbyqxmd.com/read/28333357/dietary-patterns-foods-and-nutrients-in-male-fertility-parameters-and-fecundability-a-systematic-review-of-observational-studies
#15
Albert Salas-Huetos, Mònica Bulló, Jordi Salas-Salvadó
BACKGROUND: Infertility is a global public health issue, affecting 15% of all couples of reproductive age. Male factors, including decreased semen quality, are responsible for ~25% of these cases. The dietary pattern, the components of the diet and nutrients have been studied as possible determinants of sperm function and/or fertility. OBJECTIVE AND RATIONALE: Previous systematic reviews have been made of the few heterogeneous low-quality randomized clinical trials (RCTs) conducted in small samples of participants and investigating the effect of specific nutrients and nutritional supplements on male infertility...
March 10, 2017: Human Reproduction Update
https://www.readbyqxmd.com/read/28333255/alkaline-protease-contributes-to-pyocyanin-production-in-pseudomonas-aeruginosa
#16
Kazuhiro Iiyama, Eigo Takahashi, Jae Man Lee, Hiroaki Mon, Mai Morishita, Takahiro Kusakabe, Chisa Yasunaga-Aoki
The role of the alkaline protease (AprA) in pyocyanin production in Pseudomonas aeruginosa was investigated. AprA was overproduced when a plasmid carrying the aprA gene was introduced to an aprA-deletion mutant strain, EG03; thus, aprA-complemented EG03 was used as an overproducing strain. The complemented strain produced higher pyocyanin than the mutant strain in all commercially available media evaluated. Particularly, pyocyanin production was higher in the complemented than in the parental strain in brain-heart infusion and tryptic soy broths...
April 1, 2017: FEMS Microbiology Letters
https://www.readbyqxmd.com/read/28321408/novel-sequential-screening-and-enhanced-production-of-fibrinolytic-enzyme-by-bacillus-sp-ind12-using-response-surface-methodology-in-solid-state-fermentation
#17
Ponnuswamy Vijayaraghavan, P Rajendran, Samuel Gnana Prakash Vincent, Arumugaperumal Arun, Naif Abdullah Al-Dhabi, Mariadhas Valan Arasu, Oh Young Kwon, Young Ock Kim
Fibrinolytic enzymes have wide applications in clinical and waste treatment. Bacterial isolates were screened for fibrinolytic enzyme producing ability by skimmed milk agar plate using bromocresol green dye, fibrin plate method, zymography analysis, and goat blood clot lysis. After these sequential screenings, Bacillus sp. IND12 was selected for fibrinolytic enzyme production. Bacillus sp. IND12 effectively used cow dung for its growth and enzyme production (687 ± 6.5 U/g substrate). Further, the optimum bioprocess parameters were found out for maximum fibrinolytic enzyme production using cow dung as a low cost substrate under solid-state fermentation...
2017: BioMed Research International
https://www.readbyqxmd.com/read/28318591/reduction-of-mycobacterium-avium-ssp-paratuberculosis-in-colostrum-development-and-validation-of-2-methods-one-based-on-curdling-and-one-based-on-centrifugation
#18
M Verhegghe, G Rasschaert, L Herman, K Goossens, L Vandaele, K De Bleecker, G Vlaemynck, M Heyndrickx, J De Block
The aim of this study was to develop and validate 2 protocols (for use on-farm and at a central location) for the reduction of Mycobacterium avium ssp. paratuberculosis (MAP) in colostrum while preserving beneficial immunoglobulins (IgG). The on-farm protocol was based on curdling of the colostrum, where the IgG remain in the whey and the MAP bacteria are trapped in the curd. First, the colostrum was diluted with water (2 volumes colostrum to 1 volume water) and 2% rennet was added. After incubation (1 h at 32°C), the curd was cut and incubated again, after which whey and curd were separated using a cheesecloth...
May 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28318581/characterization-of-the-chemical-structures-and-physical-properties-of-exopolysaccharides-produced-by-various-streptococcus-thermophilus-strains
#19
U Pachekrepapol, J A Lucey, Y Gong, R Naran, P Azadi
Exopolysaccharides (EPS) produced by some lactic acid bacteria are often used by the dairy industry to improve the rheological and physical properties of yogurt, but the relationship between their structure and functional effect is still unclear. The EPS from different species, or different strains from the same species, may differ in terms of molar mass, repeating unit structure, and EPS yield during fermentation of milk. This study aimed to characterize the detailed properties of EPS produced from 7 strains of Streptococcus thermophilus, which is one of the key cultures used for yogurt manufacture...
May 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28316475/optimization-of-manufacturing-conditions-for-improving-storage-stability-of-coffee-supplemented-milk-beverage-using-response-surface-methodology
#20
Sung-Il Ahn, Jun-Hong Park, Jae-Hoon Kim, Duk-Geun Oh, Moojoong Kim, Donghwa Chung, Jin-Woo Jhoo, Gur-Yoo Kim
This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0...
2017: Korean Journal for Food Science of Animal Resources
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