Protein digestibility and bioavailability in an F2 mouse cross between the selected fat mouse line and an M2 congenic line carrying the anti‐obesity and anti‐diabetic Tst allele

2021 ◽  
Author(s):  
Tatjana Pirman ◽  
Vesna Mrak ◽  
Rita Fonseca ◽  
Simon Horvat
Keyword(s):  
Protein Digestibility ◽  
Mouse Line ◽  
Congenic Line

Digestibility of nutrients and milk productivity of cows when using the concentrate mixture with the inclusion of rapeseed presscake

2020 ◽  
pp. 48-53
Author(s):  
L. Yarmots ◽  
G. Yarmots ◽  
A. Belenkaya
Keyword(s):  
Protein Digestibility ◽  
High Energy ◽  
Negative Influence ◽  
The Body ◽  
Milk Productivity ◽  
Lactating Cows ◽  
Low Protein ◽  
Concentrate Mixture ◽  
Almost All ◽  
Experimental Group

For ruminants, especially high-yielding animals in addition to the complete supply of animals with protein, its digestibility in the rumen is important. With low protein digestibility in the rumen, the released ammonia will be more effectively used by the rumen microflora, and the undigestible protein in the subsequent sections of the digestive tract can serve as a source of amino acids for the body. The use of concentrate mixtures with the inclusion of local, affordable and cheaper grain feeds, in particular a high-energy and protein ingredient- rapeseed presscake makes it possible to increase the milk productivity of cows throughout lactation. These presscakes are well balanced in their amino acid composition and belong to feeds whose protein has a low degree of digestibility in the rumen. The purpose of the researches was to study the digestibility of nutrients and milk productivity of cows when using the concentrate mixture with the inclusion of rapeseed presscake. In the scientific and economic experiment has been carried out on lactating cows, where the cows of the experimental group in the concentrate mixture of peas has been replaced with rapeseed presscake the digestibility of nutrients in the ration, energy metabolism and milk productivity have been studied. Studies have shown that almost all the nutrients were significantly better digested by the animals of the experimental group. Energy in milk was more allocated by cows of the experimental group by 6,29 MJ. From cows of the experimental group for 100 and 305 days of lactation has been obtained more milk by 6,27 and 7,06 %, respectively, than from control herdmates. The biochemical parameters of blood were within the limits of the physiological norm in animals of both groups. Thus, the replacement of peas with rapeseed presscake in the concentrate mixture did not have a negative influence on the metabolic processes and helped to increase the milk productivity of cows.

Potential Gain from Selection in Grain Sorghum for Higher Protein Digestibility

Crop Science ◽  
1990 ◽  
Vol 30 (3) ◽  
pp. 521-524 ◽  
Author(s):  
P. J. Bramel‐Cox ◽  
M. A. Lauver ◽  
M. E. Witt
Keyword(s):  
Protein Digestibility ◽  
Grain Sorghum ◽  
Potential Gain

scholarly journals Mathematical prediction of ileal energy and protein digestibility in broilers using multivariate data analysis

2021 ◽  
pp. 101106
Author(s):  
Naja Bloch Pedersen ◽  
Faegheh Zaefarian ◽  
Adam Christian Storm ◽  
Velmurugu Ravindran ◽  
Aaron J. Cowieson
Keyword(s):  
Data Analysis ◽  
Multivariate Data Analysis ◽  
Multivariate Data ◽  
Protein Digestibility

scholarly journals A New Transgenic Mouse Line for Imaging Mitochondrial Calcium Signals

Function ◽  
2021 ◽  
Vol 2 (3) ◽  
Author(s):  
Nelly Redolfi ◽  
Elisa Greotti ◽  
Giulia Zanetti ◽  
Tino Hochepied ◽  
Cristina Fasolato ◽  
...  
Keyword(s):  
Transgenic Mouse ◽  
Fluorescent Protein ◽  
Ex Vivo ◽  
Brain Slices ◽  
Resonance Energy ◽  
Mouse Line ◽  
Isolated Cells ◽  
Genomic Locus ◽  
Transgenic Mouse Line

AbstractMitochondria play a key role in cellular calcium (Ca2+) homeostasis. Dysfunction in the organelle Ca2+ handling appears to be involved in several pathological conditions, ranging from neurodegenerative diseases, cardiac failure and malignant transformation. In the past years, several targeted green fluorescent protein (GFP)-based genetically encoded Ca2+ indicators (GECIs) have been developed to study Ca2+ dynamics inside mitochondria of living cells. Surprisingly, while there is a number of transgenic mice expressing different types of cytosolic GECIs, few examples are available expressing mitochondria-localized GECIs, and none of them exhibits adequate spatial resolution. Here we report the generation and characterization of a transgenic mouse line (hereafter called mt-Cam) for the controlled expression of a mitochondria-targeted, Förster resonance energy transfer (FRET)-based Cameleon, 4mtD3cpv. To achieve this goal, we engineered the mouse ROSA26 genomic locus by inserting the optimized sequence of 4mtD3cpv, preceded by a loxP-STOP-loxP sequence. The probe can be readily expressed in a tissue-specific manner upon Cre recombinase-mediated excision, obtainable with a single cross. Upon ubiquitous Cre expression, the Cameleon is specifically localized in the mitochondrial matrix of cells in all the organs and tissues analyzed, from embryos to aged animals. Ca2+ imaging experiments performed in vitro and ex vivo in brain slices confirmed the functionality of the probe in isolated cells and live tissues. This new transgenic mouse line allows the study of mitochondrial Ca2+ dynamics in different tissues with no invasive intervention (such as viral infection or electroporation), potentially allowing simple calibration of the fluorescent signals in terms of mitochondrial Ca2+ concentration ([Ca2+]).

scholarly journals Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 316
Author(s):  
Marco Montemurro ◽  
Erica Pontonio ◽  
Rossana Coda ◽  
Carlo Giuseppe Rizzello
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
State Of The Art ◽  
Protein Digestibility ◽  
The Novel ◽  
Sensory Features ◽  
Long Time ◽  
Biotechnological Processes ◽  
Nutritional Compounds ◽  
Increasing Demand

Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

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