scholarly journals Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe’s Goat’s or Cow’s Milk

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S106-S108 ◽  
Author(s):  
A. M Vivar-Quintana ◽  
López MA Blanco ◽  
I. Revilla ◽  
I. González-Martín ◽  
J. M Hernández-Hierro ◽  
...  
Keyword(s):  
Amino Acid ◽  
Profile Analysis ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Peptide Profile ◽  
Seasonal Evolution ◽  
Direct Contribution ◽  
Cheese Flavour ◽  
Biochemical Event ◽  
Hydrophobic Peptide

Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a direct contribution to flavour. Goat, cow and sheep cheeses have been elaborated with raw milk and calf rennet. The extent of proteolysis was monitored over six months of ripening and means of HPLC peptide profile analysis. The influence of season on the changes in hydrophobic and hydrophilic peptides and the HO/HI ratio during the ripening of the cheeses were studied.

Evaluation of Spectrophotometric and Fluorometric Methods for Alkaline Phosphatase Activity Determination in Ewe's Milk

2000 ◽  
Vol 63 (9) ◽  
pp. 1258-1261 ◽  
Author(s):  
M. F. SCINTU ◽  
E. DAGA ◽  
A. LEDDA
Keyword(s):  
Alkaline Phosphatase ◽  
Standard Deviation ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Official Method ◽  
Cow's Milk ◽  
Alp Activity ◽  
Relative Standard ◽  
Ewe's Milk ◽  
European Method

The alkaline phosphatase (ALP) activity test has been used since 1935 to assess the effectiveness of pasteurization. Different analytical methods exist for detecting ALP in milk. Unfortunately, there is little information about ALP activity in ewe's milk. The aim of this study was to assess and compare the official European method (spectrophotometric method) and the Fluorophos method (fluorometric method) regarding their use in ewe's milk. Bulk ewe's milk samples were taken from a flock and from three different dairies. A portion of the original sample was pasteurized at 63°C for 30 min in a circulating bath; another portion was heated to and kept at 95°C for about 2 min, and 0.1% (vol/vol) of raw milk was added. The samples obtained were analyzed in duplicate using the spectrophotometric and fluorometric methods. The relation between ALP activity determined by the two methods was characterized by the following equation: Y = 1.34 + 0.0039X (where Y = ALP in μg of phenol per ml of milk and X = ALP in mU/liter; R2 = 91.5%). Precision parameters (repeatability [r], standard deviation of repeatability [sr], and relative standard deviation of repeatability [RSDr]) for both methods were calculated. The values of RSDr for the Fluorophos method were 4.30 for pasteurized milk and 2.96 for 0.1% raw milk, close to the value indicated by Rocco in whole cow's milk (RSDr = 4.4). The repeatability for the official method (r = 2.16) was close to that indicated for whole cow's milk (r = 2).

scholarly journals P35: AMINO ACID-BASED FORMULA WITH SYNBIOTICS MODIFIES GUT MICROBIOTA IN NON-IGE MEDIATED COW’S MILK ALLERGIC INFANTS

2017 ◽  
Vol 47 ◽  
pp. 15-15
Author(s):  
A Fox ◽  
M van Ampting ◽  
MO Nijhuis ◽  
H Wopereis ◽  
A Butt ◽  
...  
Keyword(s):  
Amino Acid ◽  
Gut Microbiota ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Ige Mediated

Hypoallergenicity and efficacy of an amino acid–based formula in children with cow’s milk and multiple food hypersensitivities

2001 ◽  
Vol 138 (5) ◽  
pp. 688-693 ◽  
Author(s):  
Scott H. Sicherer ◽  
Sally A. Noone ◽  
Celide Barnes Koerner ◽  
Lynn Christie ◽  
A.Wesley Burks ◽  
...  
Keyword(s):  
Amino Acid ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals Evaluation of the Physicochemical Quality of Raw Bovine and Goat Milk Marketed in the Steppic Region of Djelfa (Algeria)

2019 ◽  
Vol 76 (1) ◽  
pp. 55
Author(s):  
Mourad HAMIROUNE ◽  
Sounia DAHMANI ◽  
Zineb KASMI ◽  
Abdelhamid FOUGHALIA ◽  
Mahmoud DJEMAL
Keyword(s):  
Freezing Point ◽  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Physicochemical Quality ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Disciplinary Procedures ◽  
Goat's Milk

This research was conducted to study the key physicochemical parameters of samples of raw bovine and goat milk collected in the steppic region of Djelfa. One hundred and six samples of raw milk were collected from April 2018 to May 2018, at points of sale and analyzed. The results showed that cow’s milk had 3.66±0.89% fat, 11.4±1.56% solid not fat, 4.35±0.61% protein, 6.35±0.89% lactose and a density of 1.0360±0.0056 with a freezing point of -0.380±0.053 °C. While goat’s milk had 3.43±0.65% fat, 10.2±0.92% solid not fat, 3.88±0.36% protein, 5.66±0.52% lactose and a density of 1.0317±0.0035 with a freezing point of -0.348±0.044 °C. This proves that cow’s milk has a slightly higher physicochemical quality than goat’s milk. In addition, the present study showed that 100% raw goat milk is wet against 97.1% raw bovine milk. This indicates the presence of cases of fraud requiring disciplinary procedures. Moreover, in the majority of the cases, the storage temperatures of the milk far exceed the values recommended by the Algerian standards (+6°C). It is necessary to establish a program of control and popularization of all the actors of the sector in order to improve the quality and the quantity of raw milk produced.

scholarly journals Amino Acid Composition of Milk from Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of ‘Alto Casertano’ (Campania Region)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2431
Author(s):  
Nicola Landi ◽  
Sara Ragucci ◽  
Antimo Di Maro
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Protein Content ◽  
Total Protein ◽  
Free Amino ◽  
Raw Milk ◽  
Total Amino Acid ◽  
Total Protein Content ◽  
Campania Region

Cow, sheep and goat raw milk raised in Ailano and Valle Agricola territories (‘Alto Casertano’, Italy) were characterized (raw proteins, free and total amino acids content) to assess milk quality. Raw milk with the highest total protein content is sheep milk followed by goat and cow milk from both localities. Total amino acid content in cow, goat and sheep raw milk is 4.58, 4.81 and 6.62 g per 100 g, respectively, in which the most abundant amino acid is glutamic acid (~20.36 g per 100 g of proteins). Vice versa, the free amino acids content characteristic profiles are different for each species. In particular, the most abundant free amino acid in cow, sheep and goat raw milk is glutamic acid (9.07 mg per 100 g), tyrosine (4.72 mg per 100 g) and glycine (4.54 mg per 100 g), respectively. In addition, goat raw milk is a source of taurine (14.92 mg per 100 g), retrieved in low amount in cow (1.38 mg per 100 g) and sheep (2.10 mg per 100 g) raw milk. Overall, raw milk from ‘Alto Casertano’ show a high total protein content and are a good source of essential amino acids.

scholarly journals INVESTIGATION AMINO ACID COMPOSITION OF DONKEY’S MILK OF THE KEGETY GORGE

InterConf ◽  
2021 ◽  
pp. 363-369
Author(s):  
Nadira Turganbaeva ◽  
Dinara Isakova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Human Milk ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Sugar Content ◽  
Essential Amino Acids ◽  
Cow’S Milk ◽  
Donkey Milk ◽  
Cow's Milk

The objective of this paper was to study the amino acid composition of donkey milk inhabiting the Kegety gorge of the Chui region. As well as human milk, donkey and mare’s milk is albumin; the amount of casein is 35-45%, while cow’s milk is casein milk with casein content over 75%. The peculiarity of albumin milk is a higher biological and nutritional value, due to better amino acid balance, high sugar content and the ability to form small, delicate flakes when souring. In terms of its properties, albumin milk is closest to human milk and is the best substitute for it. The obtained results showed that the quantitative content of 7 essential amino acids out of 8, such as lysine, phenylalanine, leucine, isoleucine, methionine, valine, threonine is relatively high compared to other amino acids. Despite the absence of tryptophan in donkey milk, the percentage of 8 essential amino acids in donkey milk protein exceeds that in mare and cow’s milk.

scholarly journals Genome-Wide Identification of Barley ABC Genes and Their Expression in Response to Abiotic Stress Treatment

Plants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1281
Author(s):  
Ziling Zhang ◽  
Tao Tong ◽  
Yunxia Fang ◽  
Junjun Zheng ◽  
Xian Zhang ◽  
...  
Keyword(s):  
Abiotic Stress ◽  
Amino Acid ◽  
Stress Responses ◽  
Transmembrane Domain ◽  
Profile Analysis ◽  
Tissue Expression ◽  
Expression Profile Analysis ◽  
Genome Wide ◽  
Tissue Expression Profile ◽  
Amino Acid Length

Adenosine triphosphate-binding cassette transporters (ABC transporters) participate in various plant growth and abiotic stress responses. In the present study, 131 ABC genes in barley were systematically identified using bioinformatics. Based on the classification method of the family in rice, these members were classified into eight subfamilies (ABCA–ABCG, ABCI). The conserved domain, amino acid composition, physicochemical properties, chromosome distribution, and tissue expression of these genes were predicted and analyzed. The results showed that the characteristic motifs of the barley ABC genes were highly conserved and there were great diversities in the homology of the transmembrane domain, the number of exons, amino acid length, and the molecular weight, whereas the span of the isoelectric point was small. Tissue expression profile analysis suggested that ABC genes possess non-tissue specificity. Ultimately, 15 differentially expressed genes exhibited diverse expression responses to stress treatments including drought, cadmium, and salt stress, indicating that the ABCB and ABCG subfamilies function in the response to abiotic stress in barley.

scholarly journals Peptide Release after Simulated Infant In Vitro Digestion of Dry Heated Cow’s Milk Protein and Transport of Potentially Immunoreactive Peptides across the Caco-2 Cell Monolayer

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2483 ◽  
Author(s):  
Hannah E. Zenker ◽  
Harry J. Wichers ◽  
Monic M. M. Tomassen ◽  
Sjef Boeren ◽  
Nicolette W. De Jong ◽  
...  
Keyword(s):  
T Cell ◽  
Milk Protein ◽  
Cell Monolayer ◽  
In Vitro Digestion ◽  
Cow’S Milk ◽  
T Cell Epitopes ◽  
Peptide Profile ◽  
Cow's Milk ◽  
Cow’S Milk Protein

Dry heating of cow’s milk protein, as applied in the production of “baked milk”, facilitates the resolution of cow’s milk allergy symptoms upon digestion. The heating and glycation-induced changes of the protein structure can affect both digestibility and immunoreactivity. The immunological consequences may be due to changes in the peptide profile of the digested dry heated milk protein. Therefore, cow’s milk protein powder was heated at low temperature (60 °C) and high temperature (130 °C) and applied to simulated infant in vitro digestion. Digestion-derived peptides after 10 min and 60 min in the intestinal phase were measured using LC-MS/MS. Moreover, digests after 10 min intestinal digestion were applied to a Caco-2 cell monolayer. T-cell epitopes were analysed using prediction software, while specific immunoglobin E (sIgE) binding epitopes were identified based on the existing literature. The largest number of sIgE binding epitopes was found in unheated samples, while T-cell epitopes were equally represented in all samples. Transport of glycated peptide indicated a preference for glucosyl lysine and lactosyl-lysine-modified peptides, while transport of peptides containing epitope structures was limited. This showed that the release of immunoreactive peptides can be affected by the applied heating conditions; however, availability of peptides containing epitopes might be limited.

The formation and structure of some proteose-peptone components

1979 ◽  
Vol 46 (2) ◽  
pp. 215-218 ◽  
Author(s):  
Anthony T. Andrews
Keyword(s):  
Amino Acid ◽  
Amino Acid Sequence ◽  
Bovine Milk ◽  
Raw Milk ◽  
Terminal Part ◽  
Proteose Peptone ◽  
Proteolytic Cleavages

SUMMARYTwo constituents of the proteose-peptone fraction of bovine milk have been isolated and characterized. Component 5 (PP5) has been shown to represent residues 1–105 and 1–107 of the β-casein amino acid sequence, while component 8-fast (PP8F) corresponds to residues 1–28 of β-casein. Thus, these proteose-peptones represent the N-terminal portions of the β-casein molecule, produced by proteolytic cleavages which form the γ1-, γ2- and γ3-caseins from the C-terminal part. The continuing formation of the total proteose-peptone fraction, PP5, PP8F and the γ-caseins during storage of raw milk at 18 or 37 °C has also been demonstrated

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