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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
#1
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...
March 16, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28318108/neonatal-mono-colonization-of-germ-free-mice-with-lactobacillus-casei-enhances-casein-immunogenicity-after-oral-sensitization-to-cow-s-milk
#2
Matieny Aicha Maiga, Stéphanie Morin, Hervé Bernard, Sylvie Rabot, Karine Adel -Patient, Stéphane Hazebrouck
SCOPE: Food allergy is an increasing global health problem and perinatal administration of probiotic bacteria is currently under investigation in order to prevent the development of allergic diseases. Here, we investigated the impact of neonatal mono-colonization of mice with Lactobacillus casei BL23 on an oral sensitization to cow's milk. METHODS AND RESULTS: Mono-colonized (LC) mice were obtained by inoculating L. casei to germ-free (GF) parents. Nine-week-old GF, LC and conventional (CV) mice were orally sensitized to cow's milk with cholera toxin as adjuvant...
March 20, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28317767/empirical-and-bioinformatic-characterization-of-buffalo-bubalus-bubalis-colostrum-whey-peptides-their-angiotensin-i-converting-enzyme-inhibition
#3
N R Ashok, H S Aparna
Whey based peptides are well known for their nutritional and multifunctional properties. In this context, whey proteins from buffalo colostrum & milk were digested by in vitro simulation digestion and analyzed by nano-LC-MS/MS. Functional protein association networks, gene annotations and localization of identified proteins were carried out. An ACE inhibitory peptide sorted from the library was custom synthesized and an in vitro ACE assay was performed. The study led to the identification of 74 small peptides which were clustered into 5 gene functional groups and majority of them were secretory proteins...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317726/effects-of-whey-protein-concentrate-feed-moisture-and-temperature-on-the-physicochemical-characteristics-of-a-rice-based-extruded-flour
#4
Carla da Silva Teba, Erika Madeira Moreira da Silva, Davy William Hidalgo Chávez, Carlos Wanderlei Piler de Carvalho, José Luis Ramírez Ascheri
The influence of whey protein concentrate (WPC), feed moisture and temperature on the physicochemical properties of rice-based extrudates has been investigated. WPC (0.64-7.36g/100g rice) was extruded under 5 moisture (16.64-23.36g/100g) and 5 temperature (106.36-173.64°C) established by a 3(2) central composite rotational design. Physicochemical properties [color, porosimetry, crystallinity, water solubility and absorption, pasting properties, reconstitution test, proximate composition, amino acids, minerals and electrophoresis] were determined...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28315058/improving-egsb-reactor-performance-for-simultaneous-bioenergy-and-organic-acid-production-from-cheese-whey-via-continuous-biological-h2-production
#5
Lucas Rodrigues Ramos, Edson Luiz Silva
OBJECTIVES: To evaluate the influence of hydraulic retention time (HRT) and cheese whey (CW) substrate concentration (15 and 25 g lactose l(-1)) on the performance of EGSB reactors (R15 and R25, respectively) for H2 production. RESULTS: A decrease in the HRT from 8 to 4 h favored the H2 yield and H2 production rate (HPR) in R15, with maximum values of 0.86 ± 0.11 mmol H2 g COD(-1) and 0.23 ± 0.024 l H2 h(-1) l(-1), respectively. H2 production in R25 was also favored at a HRT of 4 h, with maximum yield and HPR values of 0...
March 17, 2017: Biotechnology Letters
https://www.readbyqxmd.com/read/28300778/phage-biodiversity-in-artisanal-cheese-wheys-reflects-the-complexity-of-the-fermentation-process
#6
Jennifer Mahony, Angelo Moscarelli, Philip Kelleher, Gabriele A Lugli, Marco Ventura, Luca Settanni, Douwe van Sinderen
Dairy fermentations constitute a perfect "breeding ground" for bacteriophages infecting starter cultures, particularly strains of Lactococcus lactis. In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2 phage groups. Traditional production methods present fewer chemical and physical barriers to phage proliferation compared to modern production systems, while the starter cultures used are typically complex, variable, and undefined. In the current study, a variety of cheese whey, animal-derived rennet, and vat swab samples from artisanal cheeses produced in Sicily were analysed for the presence of lactococcal phages to assess phage diversity in such environments...
March 16, 2017: Viruses
https://www.readbyqxmd.com/read/28298697/influence-of-using-a-blend-of-rennet-casein-and-whey-protein-concentrate-as-protein-source-on-the-quality-of-mozzarella-cheese-analogue
#7
Padhiyar Dhanraj, Atanu Jana, Hiral Modha, K D Aparnathi
The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28296942/co-ingestion-of-carbohydrate-and-whey-protein-increases-fasted-rates-of-muscle-protein-synthesis-immediately-after-resistance-exercise-in-rats
#8
Wanyi Wang, Zhenping Ding, Geoffrey J Solares, Soon-Mi Choi, Bo Wang, Aram Yoon, Roger P Farrar, John L Ivy
The objective of the study was to investigate whether co-ingestion of carbohydrate and protein as compared with protein alone augments muscle protein synthesis (MPS) during early exercise recovery. Two months old rats performed 10 repetitions of ladder climbing with 75% of body weight attached to their tails. Placebo (PLA), whey protein (WP), or whey protein plus carbohydrate (CP) was then given to rats by gavage. An additional group of sedentary rats (SED) was used as controls. Blood samples were collected immediately and at either 1 or 2 h after exercise...
2017: PloS One
https://www.readbyqxmd.com/read/28293923/infant-formulas-containing-hydrolysed-protein-for-prevention-of-allergic-disease-and-food-allergy
#9
REVIEW
David A Osborn, John Kh Sinn, Lisa J Jones
BACKGROUND: Allergy is common and may be associated with foods, including cow's milk formula (CMF). Formulas containing hydrolysed proteins have been used to treat infants with allergy. However, it is unclear whether hydrolysed formulas can be advocated for prevention of allergy in infants. OBJECTIVES: To compare effects on allergy and food allergy when infants are fed a hydrolysed formula versus CMF or human breast milk. If hydrolysed formulas are effective, to determine what type of hydrolysed formula is most effective, including extensively or partially hydrolysed formula (EHF/PHF)...
March 15, 2017: Cochrane Database of Systematic Reviews
https://www.readbyqxmd.com/read/28290329/yeasts-from-canastra-cheese-production-process-isolation-and-evaluation-of-their-potential-for-cheese-whey-fermentation
#10
Rafaela Pereira Andrade, Carolina Naves Melo, Zlatina Genisheva, Rosane Freitas Schwan, Whasley Ferreira Duarte
Canastra cheese is a cheese with geographical indication recognized by the Brazilian National Institute of Industrial Protection under number IG201002. It is produced in seven municipalities in the state of Minas Gerais in a region called Serra da Canastra. In this work, samples of milk, "pingo" (natural starter), whey and Canastra cheese were collected on a farm in Medeiros-MG/Brazil to evaluate the yeast microbiota and select yeasts for whey fermentation to produce ethanol and volatile aromatic compounds of relevance in the production of cheese...
January 2017: Food Research International
https://www.readbyqxmd.com/read/28287654/use-of-imaging-techniques-to-identify-efficient-controlled-release-systems-of-lactobacillus-rhamnosus-gg-during-in-vitro-digestion
#11
Justine Guerin, Jennifer Burgain, Frédéric Borges, Bhesh Bhandari, Stéphane Desobry, Joël Scher, Claire Gaiani
Matrix composition plays a crucial role in the controlled release of viable and functional bacteria in the intestine. Imaging tools such as electronic and confocal microscopies were used in this work to investigate the influence of matrix composition on matrix integrity and porosity, bacterial spatial distribution and viability during simulated in vitro digestion. L. rhamnosus GG was encapsulated in matrices having different casein/whey protein ratios. The formulation with a casein/whey ratio of 60/40 presented a porous weak gel structure that resulted in its fast disintegration in gastric media showing the presence of dead bacteria in the intestine...
March 13, 2017: Food & Function
https://www.readbyqxmd.com/read/28285641/effectiveness-of-essential-amino-acid-supplementation-in-stimulating-whole-body-net-protein-anabolism-is-comparable-between-copd-patients-and-healthy-older-adults
#12
Renate Jonker, Nicolaas Ep Deutz, Marcia L Erbland, Paula J Anderson, Mariëlle Pkj Engelen
BACKGROUND: The development of effective nutritional strategies in support of muscle growth for patients with chronic obstructive pulmonary disease (COPD) remains challenging. Dietary essential amino acids (EAAs) are the main driver of postprandial net protein anabolism. In agreement, EAA supplements in healthy older adults are more effective than supplements with the composition of complete proteins. In patients with COPD it is still unknown whether complete protein supplements can be substituted with only EAAs, and whether they are as effective as in healthy older adults...
April 2017: Metabolism: Clinical and Experimental
https://www.readbyqxmd.com/read/28285432/a-low-dose-6-week-bovine-colostrum-supplementation-maintains-performance-and-attenuates-inflammatory-indices-following-a-loughborough-intermittent-shuttle-test-in-soccer-players
#13
Yiannis Kotsis, Anastasia Mikellidi, Cleopatra Aresti, Eleni Persia, Aristomenis Sotiropoulos, Demosthenes B Panagiotakos, Smaragdi Antonopoulou, Tzortzis Nomikos
PURPOSE: The aim of the study was to investigate the effect of a 6-week, low-dose bovine colostrum (BC) supplementation on exercise-induced muscle damage (EIMD) and performance decline in soccer players following the Loughborough Intermittent Shuttle Test (LIST) during a competitive season period. METHODS: In a double-blind, randomized, placebo-controlled design, two groups of soccer players were allocated to a 3.2 g/day of whey protein (WP, N = 8) or BC (N = 10) and performed a pre- and a post-supplementation LIST...
March 11, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28285222/efficient-production-of-lactulose-from-whey-powder-by-cellobiose-2-epimerase-in-an-enzymatic-membrane-reactor
#14
Lingtian Wu, Cen Xu, Sha Li, Jinfeng Liang, Hong Xu, Zheng Xu
In this study, the gene encoding cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus (CsCE) was successfully expressed in Bacillus subtilis WB800. After the fermentation medium optimization, the activity of recombinant strain was 4.5-fold higher than the original medium in a 7.5L fermentor. The optimal catalytic pH and temperature of crude CsCE were 7.0 and 80°C, respectively. An enzymatic synthesis of lactulose was developed using cheese-whey lactose as its substrate. The maximum conversion rate of whey powder obtained was 58...
March 2, 2017: Bioresource Technology
https://www.readbyqxmd.com/read/28284699/incorporated-glucosamine-adversely-affects-the-emulsifying-properties-of-whey-protein-isolate-polymerized-by-transglutaminase
#15
Lin Chen, Niamat Ullah, Chenyi Li, Robert M Hackman, Zhixi Li, Xinglian Xu, Guanghong Zhou, Xianchao Feng
Glucosamine (GlcN) and microbial transglutaminase (Tgase) are used separately or together to improve the emulsifying properties of whey protein isolate (WPI). However, little is known about how the emulsifying properties change when GlcN residues are incorporated into WPI cross-linked by Tgase. We used Tgase as a biocatalyst to cross-link WPI in the presence of GlcN in a liquid system for 12 h at a moderate temperature (25°C). Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analyses indicated that protein polymerization and GlcN conjugation occurred simultaneously, phenomena also supported by the loss of free amines (9...
March 8, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28284696/utilizing-whey-protein-isolate-and-polysaccharide-complexes-to-stabilize-aerated-dairy-gels
#16
Emily O'Chiu, Bongkosh Vardhanabhuti
Heated soluble complexes of whey protein isolate (WPI) with polysaccharides may be used to modify the properties of aerated dairy gels, which could be formulated into novel-textured high-protein desserts. The objective of this study was to determine the effect of polysaccharide charge density and concentration within a WPI-polysaccharide complex on the physical properties of aerated gels. Three polysaccharides having different degrees of charge density were chosen: low-methoxyl pectin, high-methoxyl type D pectin, and guar gum...
March 8, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28284688/evaluation-of-tilapia-skin-gelatin-as-a-mammalian-gelatin-replacer-in-acid-milk-gels-and-low-fat-stirred-yogurt
#17
Zhihua Pang, Hilton Deeth, Hongshun Yang, Sangeeta Prakash, Nidhi Bansal
Tilapia skin gelatin (TSG) was studied in a 3-stage process (cooling, annealing, and heating) for pure gelatin gels and in a 4-stage process (acidification, cooling, annealing, and heating) for acid milk gels and cultured yogurt. The aim was to evaluate the use of TSG as a replacement for mammalian gelatin in yogurt. In pure TSG gels, stronger gels with higher melting temperatures were formed with increasing TSG concentrations. Compared with bovine gelatin (BG), which gelled at a concentration of 2.5%, TSG gels had lower gelling (14...
March 8, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28281180/comparative-analysis-of-oxidative-stress-during-aging-of-kluyveromyces-marxianus-in-synthetic-and-whey-media
#18
Priyanka Saini, Arun Beniwal, Shilpa Vij
During the aging of yeast culture, Kluyveromyces marxianus undergoes a number of changes in physiology and these changes play a significant role during fermentation. Aged stationary phase cells were found to contain more reactive oxygen species. Additionally, the level of oxidant is counteracted by the antioxidant defense system of the cells. Comparison of 3-day-old culture of K. marxianus with 45-day stationary phase culture represents an increased level of ROS inside the cells. Moreover, a decrease in glutathione content was observed over the set of the incubation period...
March 9, 2017: Applied Biochemistry and Biotechnology
https://www.readbyqxmd.com/read/28278176/cuzd1-is-a-critical-mediator-of-the-jak-stat5-signaling-pathway-that-controls-mammary-gland-development-during-pregnancy
#19
Janelle Mapes, Quanxi Li, Athilakshmi Kannan, Lavanya Anandan, Mary Laws, John P Lydon, Indrani C Bagchi, Milan K Bagchi
In the mammary gland, genetic circuits controlled by estrogen, progesterone, and prolactin, act in concert with pathways regulated by members of the epidermal growth factor family to orchestrate growth and morphogenesis during puberty, pregnancy and lactation. However, the precise mechanisms underlying the crosstalk between the hormonal and growth factor pathways remain poorly understood. We have identified the CUB and zona pellucida-like domain-containing protein 1 (CUZD1), expressed in mammary ductal and alveolar epithelium, as a novel mediator of mammary gland proliferation and differentiation during pregnancy and lactation...
March 9, 2017: PLoS Genetics
https://www.readbyqxmd.com/read/28277172/encapsulated-whey-native-yeast-kluyveromyces-marxianus-as-a-feed-additive-for-animal-production
#20
Ladislao Díaz-Vergara, Carina Maricel Pereyra, Mariana Montenegro, Gabriela Alejandra Pena, Carla Ayelen Aminahuel, Lilia R Cavaglieri
Whey is the main byproduct of the cheese industry. While the composition is variable, it retains up to 55% of milk nutrients. The beneficial features of whey indicates a promising source of new potentially probiotic strains for the development of food additives destined for animal production. The aim of this study was to identify Kluyveromyces spp. isolated from whey, to study some probiotic properties and to select the best strain to be encapsulated using derivatised chitosan. Kluyveromyces marxianus strains (VM003, VM004 and VM005) were isolated from whey and identified by phenotypic and molecular techniques...
March 6, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
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