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Soosan Abdollahi, Mohammad Hossein Ghahremani, Neda Setayesh, Nasrin Samadi
The Lactococcus lactis is known as a probiotic bacterium and also as a producer of nisin. Nisin has been approved by related legal agencies to be used as an antimicrobial peptide in food preservation. In fact, the L. lactis is present in different food products along with other micro-organisms especially pathogenic bacteria. So, it is important to predict the behavior of nisin-producer strain in contact with other pathogens. In this regard, nisin gene expression and the level of secreted biologically active form of nisin by L...
June 13, 2018: Microbial Pathogenesis
Ana Batista, Cristina P Monteiro, Rute Borrego, Catarina N Matias, Filipe J Teixeira, Maria João Valamatos, Ana Cláudia Oliveira, Joana F Reis, Lino Mendes, Luís B Sardinha
The purpose of this study was to evaluate the association between whey protein supplementation, body composition and muscle strength, in resistance-trained individuals. Forty-nine healthy males, aged 18 to 35 years that were engaged in resistance training for at least one year, were assigned into two groups according to whey protein intake (Whey: n=26, 30.7 ± 7.4 yr, 75.8 ± 9.0 kg; WithoutWhey: n=23, 31.0 ± 7.4 yr, 77.9 ± 9.3 kg). Using a cross-sectional design, a morning assessment of body fat mass (FM) (by dual energy X-ray absorptiometry) and strength (using 1RM for bench press and back squat) was performed...
June 15, 2018: Applied Physiology, Nutrition, and Metabolism, Physiologie Appliquée, Nutrition et Métabolisme
Erica L Vonasek, Angela H Choi, Juan Sanchez, Nitin Nitin
There is a significant unmet need to develop antimicrobial solutions to reduce the risk of contamination in fresh produce. Bacteriophages have been proposed as a potential approach for controlling foodborne pathogens. This study evaluated the combination of edible dip coatings with T7 bacteriophages on whole and cut produce. The evaluation includes an assessment of phage loading, phage storage stability, antimicrobial activity, and phage stability during simulated gastric digestion on sliced cucumbers, sliced apples, and whole cherry tomatoes...
June 15, 2018: Journal of Food Science
Gethin H Evans, Lewis Mattin, Isabelle Ireland, William Harrison, Adora M W Yau, Victoria McIver, Tristan Pocock, Elizabeth Sheader, Lewis J James
Whey protein is a commonly ingested nutritional supplement amongst athletes and regular exercisers; however, its role in post-exercise rehydration remains unclear. Eight healthy male and female participants completed two experimental trials involving the ingestion of 35 g of whey protein (WP) or maltodextrin (MD) at the onset of a rehydration period, followed by ingestion of water to a volume equivalent to 150% of the amount of body mass lost during exercise in the heat. The gastric emptying rates of the solutions were measured using 13 C breath tests...
June 14, 2018: Nutrients
Michaela C Devries, Chris McGlory, Douglas R Bolster, Alison Kamil, Maike Rahn, Laura Harkness, Steven K Baker, Stuart M Phillips
Background: Older adults show a blunted muscle protein synthesis (MPS) response to postprandial hyperaminoacidemia relative to younger adults. Evidence suggests that this anabolic resistance can be overcome by consuming greater quantities of leucine. Objective: The purpose of this trial was to determine whether the addition of leucine to a smaller dose (10 g) of milk proteins would, when compared with a larger dose (25 g) of whey protein isolate (WPI), result in similar increases in acute (hourly) and integrated (daily) myofibrillar protein synthesis (myoPS)...
June 13, 2018: Journal of Nutrition
Zhixiang Xie, Zhuangbo Guo, Jianfeng Liu
BACKGROUND Whey acidic protein/four-disulfide core domain 21 (Wfdc21), also known as Lnc-DC, it has been reported to be correlated with immune response. However, the role of Wfdc21 in the pathogenesis of sepsis is still unknown. In the present study, we aimed to investigate the role of Wfdc21 in the pathogenesis of sepsis. MATERIAL AND METHODS The cecal ligation and puncture (CLP)-induced sepsis model was established in Balb/c mice. Animals were euthanized 4, 8, 16, or 24 h after CLP. The glycogen distribution in the kidney and liver was checked by Periodic acid-Schiff (PAS) staining...
June 14, 2018: Medical Science Monitor: International Medical Journal of Experimental and Clinical Research
L Bava, J Bacenetti, G Gislon, L Pellegrino, P D'Incecco, A Sandrucci, A Tamburini, M Fiala, M Zucali
The dairy sector is recognised as one of the most impacting agricultural activities. In Italy approximately 24% of cow's milk is destined to Grana Padano, a Protected Designation of Origin long ripening cheese. The Grana Padano production has increased by 10% in the last decade and approximately reached 183,000 t in 2015. Around 38% of this production is exported to Germany, US, France and to the rest of the world. This study evaluated the environmental impact of production of Grana Padano, through a "cradle to cheese factory gate" Life Cycle Assessment...
June 1, 2018: Science of the Total Environment
Koen Breyne, Jonas Steenbrugge, Kristel Demeyere, Chun Geun Lee, Jack A Elias, Wolfram Petzl, David G E Smith, Pierre Germon, Evelyne Meyer
Chitin is a N -acetyl-d-glucosamine biopolymer that can be recognized by chitin-binding proteins. Although mammals lack chitin synthase, they induce proteins responsible for detecting chitin in response to bacterial infections. Our aim was to investigate whether chitinase 3-like 1 (CHI3L1) has a potential role in the innate immunity of the Escherichia coli ( E. coli ) infected mammary gland. CHI3L1 protein was found to be secreted in whey of naturally coliform-affected quarters compared to whey samples isolated from healthy udders...
2018: Frontiers in Immunology
Anju Boora Khatkar, Amarjeet Kaur, Sunil Kumar Khatkar, Nitin Mehta
Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box-Behnken Design with three independent variables i.e. amplitude (20-40%), time (10-20 min) and concentration (10-15%). A second order model was employed to generate response surfaces. Experimental results revealed that analyzed model solutions exhibited the significant influence on various responses signified that the applied statistical model fitted well...
June 2018: Journal of Food Science and Technology
Sarah R Jackman, Matthew S Brook, Richard M Pulsford, Emma J Cockcroft, Matthew I Campbell, Debbie Rankin, Philip Atherton, Kenneth Smith, Joanna L Bowtell
BACKGROUND: Oxidative stress and inflammation may contribute to anabolic resistance in response to protein and exercise in older adults. We investigated whether consumption of montmorency cherry concentrate (MCC) increased anabolic sensitivity to protein ingestion and resistance exercise in healthy older men. METHODS: Sixteen healthy older men were randomized to receive MCC (60 mL·d-1 ) or placebo (PLA) for two weeks, after baseline measures in week 1. During week 3, participants consumed 10 g whey protein·d-1 and completed three bouts of unilateral leg resistance exercise (4 × 8-10 repetitions at 80% 1RM)...
June 8, 2018: Experimental Gerontology
(no author information available yet)
No abstract text is available yet for this article.
June 2018: Journal of Texture Studies
Gauravkumar M Tandel, Sheryll Grospe Hipolito, Hidehiro Kondo, Ikuo Hirono
Crustins are well known cysteine-rich cationic antimicrobial peptides (AMPs) in crustaceans that have WFDC [WAP (whey acidic protein) four-disulfide core] domain at the carboxyl terminus. Proteins containing a WFDC domain have been discovered in many invertebrates and vertebrates. Although, there have been many WFDC domain containing nucleotide sequences found in NCBI GenBank database, their distinct sequential characteristics and their role in the innate immune system is not well understood. Here, we identified a new crustin isoform from Marsupenaeus japonicus by transcriptome analysis...
June 7, 2018: Infection, Genetics and Evolution
B G Carter, M A Drake
Whey protein ingredients are used in a wide variety of products and are added primarily for nutritional benefits or functionality, not for flavor. However, the processes used to further refine fluid whey produce and encourage development of off-flavors that carry through to the final product. From the milk source to spray drying, each step contributes to the oxidation of lipids, which negatively affects flavor. An understanding of the sources of these flavor constituents and volatile compounds, as well as how they are formed during processing and handling, are important to eliminate or reduce undesirable flavors and for understanding how to best incorporate these ingredients into high-quality finished products...
June 6, 2018: Journal of Dairy Science
Dianxiang Li, Yuanyuan Luan, Lei Wang, Mei Qi, Jinxing Wang, Jidong Xu, Badrul Arefin, Meixia Li
The wap gene encodes a single whey acidic protein (WAP) domain-containing peptide from Chinese white shrimp (Fenneropenaeus chinensis), which shows broad-spectrum antimicrobial activities and proteinase inhibitory activities in vitro. To explore the medical applications of the WAP peptide, a wap gene transgenic Drosophila melanogaster was constructed. In wap-expressing flies, high expression levels of wap gene (>100 times) were achieved, in contrast to those of control flies, by qRT-PCR analysis. The wap gene expression was associated with increased resistance to microbial infection and decreased bacterial numbers in the flies...
June 8, 2018: Scientific Reports
Yuting Fan, Yuexiang Liu, Luyu Gao, Yuzhu Zhang, Jiang Yi
The goal of this study was to improve the chemical stability of menhaden oil and control the lipolysis in emulsions with whey protein during in vitro digestion through EGCG conjugation and genipin-mediated interfacial cross-linking (CL). WPI-EGCG conjugate was successfully synthesized, confirmed by SDS-PAGE, ESI-MS, and phenolic group quantifications (125.3 mg/g), and characterized with far UV CD and ATR-FTIR. Emulsion particle diameter with WPI-EGCG is lower than with WPI. Compared to the native emulsion, WPI CL increased particle diameter and physical stability...
November 1, 2018: Food Chemistry
Giovanna Lovato, Roberta Albanez, Marianne Triveloni, Suzana M Ratusznei, José A D Rodrigues
The most common approach to deal with vinasse (sugarcane stillage) is fertigation, but this technique compromises soil structure and surrounding water bodies. A possible solution is to transport vinasse to local cheese whey producers and perform the co-digestion of these wastewaters together, reducing their organic load and generating bioenergy. Therefore, this study investigated the application of an AnSBBR (anaerobic sequencing batch biofilm reactor) operated in batch and fed-batch mode, co-digesting vinasse and whey at 30 °C...
June 7, 2018: Applied Biochemistry and Biotechnology
Lee M Margolis, John W Carbone, Claire E Berryman, Christopher T Carrigan, Nancy E Murphy, Arny A Ferrando, Andrew J Young, Stefan M Pasiakos
Muscle loss at high altitude (HA) is attributable to energy deficit and a potential dysregulation of anabolic signaling. Exercise and protein ingestion can attenuate the effects of energy deficit on muscle at sea level (SL). Whether these effects are observed when energy deficit occurs at HA is unknown. To address this, muscle obtained from lowlanders ( n = 8 males) at SL, acute HA (3 h, 4300 m), and chronic HA (21 d, -1766 kcal/d energy balance) before [baseline (Base)] and after 80 min of aerobic exercise followed by a 2-mile time trial [postexercise (Post)] and 3 h into recovery (Rec) after ingesting whey protein (25 g) were analyzed using standard molecular techniques...
June 7, 2018: FASEB Journal: Official Publication of the Federation of American Societies for Experimental Biology
Tim Snijders, Kirsten E Bell, Joshua P Nederveen, Nelson I Saddler, Nicole Mazara, Dinesh A Kumbhare, Stuart M Phillips, Gianni Parise
Background: Nutritional supplementation can have beneficial effects on body composition, strength, and function in older adults. However, whether the response of satellite cells can be altered by nutritional supplementation in older adults remains unknown. Objective: We assessed whether a multi-ingredient protein-based supplement taken over a prolonged period of time could alter the muscle satellite cell response after exercise in older men. Methods: Twenty-seven older men [mean ± SD age: 73 ± 1 y; mean ± SD body mass index (kg/m2): 28 ± 1] participated in a randomized double-blind experiment...
June 1, 2018: Journal of Nutrition
Estelle Pujos-Guillot, Marion Brandolini-Bunlon, Hélène Fouillet, Charlotte Joly, Jean-François Martin, Jean-François Huneau, Dominique Dardevet, François Mariotti
Background: A meal rich in saturated fatty acids induces a postprandial metabolic challenge. The type of dietary protein may modulate postprandial metabolism. Objective: We studied the effect of dietary protein type on postprandial changes in the metabolome after a high-fat meal. Methods: In a 3-period, crossover, postprandial study, 10 healthy overweight men with an elevated waist circumference (>94 cm) ingested high-fat meals made up of cream fat (70% of energy), sucrose (15% energy), and protein (15% energy) from either casein (CAS), whey protein (WHE), or α-lactalbumin-enriched whey protein (LAC)...
June 1, 2018: Journal of Nutrition
Bhagya R Yeluri Jonnala, Paul L H McSweeney, Jeremiah J Sheehan, Paul D Cotter
The microbiota of cheese plays a key role in determining its organoleptic and other physico-chemical properties. It is essential to understand the various contributions, positive or negative, of these microbial components in order to promote the growth of desirable taxa and, thus, characteristics. The recent application of high throughput DNA sequencing (HTS) facilitates an even more accurate identification of these microbes, and their functional properties, and has the potential to reveal those microbes, and associated pathways, responsible for favorable or unfavorable characteristics...
2018: Frontiers in Microbiology
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