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Maria A Fontenele, Maria do S R Bastos, Karina M O Dos Santos, Marcelo P Bemquerer, Antonio S do Egito
Coalho cheese of Ceará and the Jaguaribe region of Brazil has been studied to determine its peptide profile. Peptides generated by the action of peptidases upon cheese proteins were separated by reverse-phase HPLC to give 28 fractions. Peptide sequencing after MS/MS fragmentation enabled the identification of 116 different peptides; 74 of them originated from β-casein, 4 from βA2-casein, 4 from βA3-casein, 25 from αS1-casein, 5 from αS2-casein, and 4 from κ-casein. Phosphorylated peptides were identified, one from αS1-casein and 17 from β-casein...
March 15, 2017: Food Chemistry
Wei Lu, Hanwen Chen, Yuequn Niu, Han Wu, Dajing Xia, Yihua Wu
BACKGROUND: Dairy products are major components of daily diet and the association between consumption of dairy products and public health issues has captured great attention. In this study, we conducted a meta-analysis to investigate the association between dairy products intake and cancer mortality risk. METHODS: After a literature search in PubMed and EMBASE, 11 population-based cohort studies involving 778,929 individuals were considered eligible and included in the analyses...
October 21, 2016: Nutrition Journal
Giuseppe Crippa, Dorjan Zabzuni, Elena Bravi, Filippo Rossi
OBJECTIVE: Present data refers to a randomized, double-blind, placebo-controlled, cross-over study in which 30 mild-moderate hypertensive patients, received a dietary integration with Grana Padano DOP cheese to evaluate blood pressure (BP) changes.Cow-milk fermentation induced by Lactobacillus helveticus produces peptides with sustained ACE inhibitory activity, mainly dues to 2 tripeptides (valyl-prolyl-proline and isoleucil-prolyl-proline) that have shown to lower blood pressure (BP) in experimental animals and in humans...
September 2016: Journal of Hypertension
Teija Ojala, Pia K S Laine, Terhi Ahlroos, Jarna Tanskanen, Saara Pitkänen, Tuomas Salusjärvi, Matti Kankainen, Soile Tynkkynen, Lars Paulin, Petri Auvinen
Propionibacterium freudenreichii is a commercially important bacterium that is essential for the development of the characteristic eyes and flavor of Swiss-type cheeses. These bacteria grow actively and produce large quantities of flavor compounds during cheese ripening at warm temperatures but also appear to contribute to the aroma development during the subsequent cold storage of cheese. Here, we advance our understanding of the role of P. freudenreichii in cheese ripening by presenting the 2.68-Mbp annotated genome sequence of P...
September 26, 2016: International Journal of Food Microbiology
Yongrui He, Xian-En Zhao, Renjun Wang, Na Wei, Jing Sun, Jun Dang, Guang Chen, Zhiqiang Liu, Shuyun Zhu, Jin-Mao You
A simple, rapid, sensitive, selective and environmentally friendly method, based on in situ derivatization ultrasound-assisted dispersive liquid-liquid microextraction (in situ DUADLLME) coupled with ultra high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) using multiple reaction monitoring (MRM) mode has been developed for the simultaneous determination of food-related biogenic amines and amino acids. A new mass spectrometry sensitive derivatization reagent 4'-carbonyl chloride rosamine (CCR) was designed, synthesized and firstly reported...
October 14, 2016: Journal of Agricultural and Food Chemistry
Stine M Ulven, Lena Leder, Elisabeth Elind, Inger Ottestad, Jacob J Christensen, Vibeke H Telle-Hansen, Anne J Skjetne, Ellen Raael, Navida A Sheikh, Marianne Holck, Kristin Torvik, Amandine Lamglait, Kari Thyholt, Marte G Byfuglien, Linda Granlund, Lene F Andersen, Kirsten B Holven
The healthy Nordic diet has been previously shown to have health beneficial effects among subjects at risk of CVD. However, the extent of food changes needed to achieve these effects is less explored. The aim of the present study was to investigate the effects of exchanging a few commercially available, regularly consumed key food items (e.g. spread on bread, fat for cooking, cheese, bread and cereals) with improved fat quality on total cholesterol, LDL-cholesterol and inflammatory markers in a double-blind randomised, controlled trial...
October 2016: British Journal of Nutrition
Isaac Olufemi Olatoye, Oluwayemisi Folashade Daniel, Sunday Ayobami Ishola
BACKGROUND AND AIM: There are global public health and economic concerns on chemical residues in food of animal origin. The use of antibiotics in dairy cattle for the treatment of diseases such as mastitis has contributed to the presence of residues in dairy products. Penicillin residues as low as 1 ppb can lead to allergic reactions and shift of resistance patterns in microbial population as well as interfere with the processing of several dairy products. Antibiotic monitoring is an essential quality control measure in safe milk production...
September 2016: Veterinary World
Ai-Ru Chia, Jamie V de Seymour, Marjorelee Colega, Ling-Wei Chen, Yiong-Huak Chan, Izzuddin M Aris, Mya-Thway Tint, Phaik Ling Quah, Keith M Godfrey, Fabian Yap, Seang-Mei Saw, Philip N Baker, Yap-Seng Chong, Rob M van Dam, Yung Seng Lee, Mary Foong-Fong Chong
BACKGROUND: Maternal dietary patterns during pregnancy have been shown to influence infant birth outcomes. However, to our knowledge, only a few studies have examined the associations in Asian populations. OBJECTIVE: We characterized maternal dietary patterns in Asian pregnant women and examined their associations with the risk of preterm birth and offspring birth size. DESIGN: At 26-28 wk of gestation, 24-h recalls and 3-d food diaries were collected from the women in the Growing Up in Singapore Towards healthy Outcomes mother-offspring cohort...
October 12, 2016: American Journal of Clinical Nutrition
A Bell, L Tapsell, K Walton, A Yoxall
BACKGROUND: Hospitalised and community dwelling older people (aged 65 years and over) have difficulties opening certain food and beverage items (e.g. cheese portions and tetra packs) served in public hospitals. Previously, the role of hand strength on successful pack opening has been explored in a seated position. However, because many people in hospital eat in bed, the present laboratory study examined the differences between participants opening a selection of products in a hospital bed and a chair...
October 12, 2016: Journal of Human Nutrition and Dietetics: the Official Journal of the British Dietetic Association
Fabiana Zingone, Cristina Bucci, Paola Iovino, Carolina Ciacci
OBJECTIVES: Consumption of milk has been declining sharply in recent decades, particularly in developed countries. One of the reasons for this decline is the diagnosis or perception of lactose intolerance. The aim of this study was to investigate average consumption of milk and dairy products in the Campania region of Italy, one of the main producers of dairy products in the country. METHODS: Individuals aged 18 to 75 y and living in Campania were invited to answer an online questionnaire regarding their average consumption of milk and dairy products...
August 6, 2016: Nutrition
Laura Laguna, Grace Farrell, Michael Bryant, Ardian Morina, Anwesha Sarkar
This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fat-free/low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties. Oscillatory measurements (strain, frequency), flow curves and tribological measurements (lubrication behaviour using Stribeck analysis) were conducted. Oral condition was mimicked using artificial saliva at 37 (○)C. Discrimination test was conducted by 63 untrained consumers, followed by a qualitative questionnaire...
September 22, 2016: Food & Function
Tracy S Moreira-Lucas, Alison M Duncan, Remi Rabasa-Lhoret, Reinhold Vieth, Alison L Gibbs, Alaa Badawi, Thomas Ms Wolever
AIMS: Low serum 25-hydroxyvitamin-D [25(OH)D] concentrations are associated with insulin resistance, β-cell dysfunction and type 2 diabetes. We conducted a 24-week double-blind, randomized, placebo-controlled trial to examine the effect of 28 000 IU of vitamin D3 once weekly on plasma glucose after a 2h-75g oral glucose tolerance test (2hrPC glucose), insulin sensitivity and β-cell function. DESIGN: Seventy-one participants with serum 25(OH)D ≤65 nmol/L, impaired fasting glucose, and elevated glycated hemoglobin were randomly assigned to receive 28 000 IU of vitamin D3 (VitD; n = 35) or placebo (n = 36) in cheese once weekly for 24 weeks...
September 26, 2016: Diabetes, Obesity & Metabolism
Leonardo Pozza Santos, Maria Cecília Formoso Assunção, Alicia Matijasevich, Iná S Santos, Aluísio J D Barros
BACKGROUND: Dietary intake patterns of children from the 2004 Pelotas birth cohort study have been described at 12, 24 and 48 months of age, but there is no information about dietary patterns of these children at 6 years. Then, we aimed to identify and describe dietary intake patterns of children aged 6 years as well as to assess their association with socioeconomic and demographic characteristics, early feeding practices and BMI z-score at 6 years. METHODS: We used principal components analysis to identify dietary intake patterns of 3,427 children from the 2004 Pelotas (Brazil) birth cohort study...
October 6, 2016: BMC Public Health
Zoya Zaeem, Lily Zhou, Esma Dilli
Dietary triggers are commonly reported by patients with a variety of headaches, particularly those with migraines. The presence of any specific dietary trigger in migraine patients varies from 10 to 64 % depending on study population and methodology. Some foods trigger headache within an hour while others develop within 12 h post ingestion. Alcohol (especially red wine and beer), chocolate, caffeine, dairy products such as aged cheese, food preservatives with nitrates and nitrites, monosodium glutamate (MSG), and artificial sweeteners such as aspartame have all been studied as migraine triggers in the past...
November 2016: Current Neurology and Neuroscience Reports
Dong Won Chun, Tae Kyoung Kim, Duyoung Choi, Elizabeth Caldwell, Young Jin Kim, Jae Cheol Paik, Sungho Jin, Renkun Chen
In this work, vertically aligned Si nanowire arrays were fabricated by magnetically guided metal-assisted directional chemical etching. Using an anodized aluminum oxide template as a shadow mask, nanoscale Ni dot arrays were fabricated on an Si wafer to serve as a mask to protect the Si during the etching. For the magnetically guided chemical etching, we deposited a tri-layer metal catalyst (Au/Fe/Au) in a Swiss-cheese configuration and etched the sample under the magnetic field to improve the directionality of the Si nanowire etching and increase the etching rate along the vertical direction...
November 11, 2016: Nanotechnology
Sue Hignett, Alexandra Lang, Laura Pickup, Christine Ives, Mike Fray, Celine McKeown, Sarah Tapley, Matthew Woodward, Paul Bowie
What prevents the delivery of effective, high quality, and safe healthcare in the National Health Service (NHS) in England? This paper presents 760 challenges which 330 NHS staff reported as preventing the delivery of effective, high quality and safe care. Some problems have been known for over 25 years (staff shortages, finance and patient complexity) but other challenges raise questions about the commitment of the NHS to patient and staff safety. For example Organisational Culture leading to 'stifling bureaucracy', 'odds stacked against smooth […] working' and Workload resulting in 'firefighting daily' and 'perpetual crisis mode'...
October 7, 2016: Ergonomics
Ilsa C Barbosa, Maria E G Oliveira, Marta S Madruga, Beatriz Gullón, Maria T B Pacheco, Ana M P Gomes, Ana S M Batista, Maria M E Pintado, Evandro L Souza, Rita C R E Queiroga
The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy goat cheese during refrigerated storage were evaluated. The manufactured cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris - R-704) (CC); starter culture, L. acidophilus LA-05 and inulin (CLA); starter culture, B. lactis BB-12 and inulin (CBB); or starter culture, L. acidophilus LA-05, B...
October 12, 2016: Food & Function
Eric Dugat-Bony, Lucille Garnier, Jeremie Denonfoux, Stéphanie Ferreira, Anne-Sophie Sarthou, Pascal Bonnarme, Françoise Irlinger
Surface-ripened cheeses host complex microbial communities responsible for the transformation of milk into cheese as well as the development of important properties in terms of texture, color and sensory perception. In this study, we used high-throughput amplicon sequencing to decipher the bacterial and fungal diversity of 60 cheeses belonging to 12 popular French cheese varieties. Using this approach, 76 bacterial and 44 fungal phylotypes were identified. Major differences were observed between rind and core samples and also according to cheese varieties and manufacturing processes...
December 5, 2016: International Journal of Food Microbiology
Stefania Carpino, Cinzia L Randazzo, Alessandra Pino, Nunziatina Russo, Teresa Rapisarda, Gianni Belvedere, Cinzia Caggia
The objectives of the present study were to characterize the biofilm microbiota of 11 different farms (from A to K), producing PDO Ragusano cheese, and to investigate on its ability to generate volatile organic compounds (VOCs) in milk samples inoculated with biofilm and incubated under Ragusano cheese making conditions. The biofilms were subjected to plate counting and PCR/T/DGGE analysis and the VOCs generated in incubated milk samples were evaluated through SmartNose, GC/O, and GC/MS. Streptococcus thermophilus was the dominant species both in biofilms and in incubated milks...
February 2017: Food Microbiology
Catherine Hennechart-Collette, Sandra Martin-Latil, Audrey Fraisse, Sylvie Perelle
Noroviruses (NoV) are currently the most common cause of viral foodborne diseases and RT-qPCR is widely used for their detection in food because of its sensitivity, specificity and rapidity. The ISO/TS (15216-1, 15216-2) procedures for detecting NoV and HAV in high-risk food categories such as shellfish, bottled water and vegetables were published in 2013. Milk products are less implicated in foodborne viral outbreaks but they can be contaminated with fruit added to these products or by the food handler. Thus, the development of sensitive and reliable techniques for the detection of NoV in dairy products is needed to ensure the safety of these products...
February 2017: Food Microbiology
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