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Armstrong Brix posted an update 6 months, 3 weeks ago
Milk fat globule membrane (MFGM) is a glycosylated, protein-embedded, phospholipid fraction that surrounds triglycerides in milk. Commercial bovine sources have recently come to the market as a novel food ingredient and have been added to various products, including infant formula. Considering that MFGM is a heterogeneous mixture of fat, protein, and carbohydrate, it can be expected that variations among MFGM products exist. For this reason, our aim was to characterize the composition of commercial MFGM samples through a combination of proteomic and lipidomic analyses. Six bovine milk fractions, represented as MFGM fractions or phospholipid fractions, were obtained from various commercial sources. Additionally, the MFGM samples were compared with 2 infant formulas, a standard formula as well as a premium formula containing MFGM. For proteomic analysis, bottom-up data-dependent liquid chromatography-tandem mass spectrometry (LC-MS/MS) was performed on each MFGM fraction, and nearly a thousand proteins were ideust be considered when evaluating and describing potential functional benefits of these products shown in clinical trials. During the transition period, dairy cows are challenged by increased energy demands and decreased dry matter intake, which can induce a variety of metabolic disorders, especially fatty liver. Dairy cows suffering from mild or moderate fatty liver in this period show no distinct clinical symptoms, indicating the occurrence of adaptive processes. The process of autophagy (an adaptive response) leads to degradation of intracellular components to generate energy and maintains cellular homeostasis during negative nutrient status. Whether autophagy is involved in metabolic adaptations of the pathological course of mild fatty liver is unclear. Thus, the aim of this study was to determine hepatic autophagy status in dairy cows with mild fatty liver. Liver samples were collected from healthy cows (n = 15), defined as having hepatic triglyceride (TG) content less then 1% on a wet weight basis, and cows with mild fatty liver (n = 15), defined as having hepatic TG content between 1 and 5%. The abundance of the ubiquitinated proteins, microtubule-associated protein 1 light chain 3 (MAP1LC3, also called LC3-II) and sequestosome-1 (SQSTM1, also called p62) was lower, whereas the mRNA abundance of MAP1LC3 and SQSTM1 was greater in cows with mild fatty liver. The hepatic mRNA abundance of autophagy-related (ATG) genes ATG5 and ATG7 was greater in response to fatty liver. However, the protein abundance of ATG5 and ATG7 did not differ between healthy and mild fatty liver cows. Together, these data indicate that the formation and degradation of autophagosomes is enhanced in the liver of cows with mild fatty liver. Besides, these results are conducive to define the adaptation mechanisms of dairy cows during the transition period. Nisin, a natural peptide produced by Lactococcus lactis cultivation in milk whey, is widely used as a preservative in industrial production. However, nisin can be degraded by endogenous enzymes in foods. In this study, we investigated the antibacterial activity of nisin-soybean protein and nisin-egg white protein and compared them with that of free nisin in cantaloupe juice, which was used as a model of endogenous protease environment. Results showed that endogenous proteases in the model resulted in a loss of nisin activity, but combining nisin with protein (soybean or egg white) resulted in greater protection of its antimicrobial activity by inhibiting endogenous proteases. The microbial addition experiment (Staphylococcus aureus and Micrococcus luteus) and preservation experiment in the food model showed that the antibacterial activity of nisin combined with either of the 2 proteins was higher than that of nisin alone in an endogenous protease environment. In summary, soybean protein and egg white protein improved the protease tolerance of nisin, expanding the application scope of nisin in food. Milk curds are a semisolid structure resulting from the enzymatic coagulation of milk, consisting mainly of paracasein micelles, fat globules, and whey. This gel undergoes a series of changes in its composition and structure during setting and curing, affecting curd density. The present study investigated the composition and density of inoculated and noninoculated milk curds during a 60-min curing period conducted at 30, 35, and 40°C. The purpose of the study was to determine the density changes occurring in the protein phase of curds during curing under different conditions of temperature and pH to understand the nature of the structural changes happening in the paracasein matrix. Noninoculated curd density values oscillated between 1.0247 and 1.0294 g/cm3 after 60 min of curing, whereas inoculated treatments showed values between 1.0222 and 1.0321 g/cm3. This small difference in density between the studied samples was surprising because the whey content of samples differed greatly. Density of the protein phase reached values of 1.8002 and 1.4388 g/cm3 for noninoculated and inoculated curds, respectively, after 60 min of curing. Two independent mechanisms involved in the development of the protein-based structure of curds were identified upon comparison of the development of protein phase density in inoculated and noninoculated curds. Although the larger increase in protein phase density observed in noninoculated curds was probably due to the concurrent action of calcium-mediated electrostatic bonds and temperature-dependent hydrophobic bonds, inoculated curds showed a lower protein phase density caused by calcium solubilization and by a decrease in the net charge of paracasein micelles induced by pH reduction. Efficient production of heifers is fundamental to the productivity and sustainability of dairy farms. selleck compound However, high preweaning morbidity and mortality rates are frequently reported worldwide, imposing substantial welfare and economic implications. A major contributing factor to disease susceptibility in the neonatal stage is the inability of calves to mount an effective immune response. Appreciation is now greater that exposure in utero to several stresses (nutritional, social, metabolic, and so on) during the last stages of pregnancy have downstream carryover effects in calves’ health, growth, and development. Suboptimal intrauterine conditions during critical periods of development lead to changes in tissue structure and function that may have long-term consequences on the offspring’s physiology and disease susceptibility. Indeed, preweaning metabolic function and growth are associated with future milk production. Thus, late-gestation carryover effects span into the lactating stage of the heifers. Nevertheless, researchers have been studying how to minimize these effects.
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