scholarly journals Dietary Lactobacillus casei K17 Improves Lipid Metabolism, Antioxidant Response, and Fillet Quality of Micropterus salmoides

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2564
Author(s):  
Jinsong Wang ◽  
Zhuoying Zhu ◽  
Shenghao Tian ◽  
Huiyu Fu ◽  
Xiangjun Leng ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Lactobacillus Casei ◽  
Crude Protein ◽  
Micropterus Salmoides ◽  
Milk Powder ◽  
Skim Milk ◽  
Antioxidant Response ◽  
Skim Milk Powder ◽  
Fillet Quality

We previously demonstrated that Lactobacillus casei K17, isolated from Korean kimchi, has high antioxidant levels in vitro and in vivo. However, its effect on Micropterus salmoides is unknown. In this study, we investigated the impact of L. casei K17 supplementation on the lipid metabolism, antioxidant response, liver histology, and fillet quality of M. salmoides. We randomly assigned 450 M. salmoides (33.0 ± 0.5 g) to six diet groups for 69 days. The diets were as follows: 0.85% normal saline; 10% skim milk powder; 1 × 108 CFU/g live L. casei K17 (LB); 1 × 108 live L. casei K17 protected by skim milk powder (MB); 1 × 108 dead L. casei K17 (DB); and L. casei K17 fermentation supernatant. MB significantly improved the crude protein, total collagen, alkaline-insoluble collagen, fiber numbers, hardness, chewiness, and gumminess of M. salmoides fillets (p < 0.05). LB significantly improved crude protein and fiber numbers (p < 0.05). Furthermore, dietary supplementation with LB, MB, and DB maintained normal liver histology, preserved liver function, and increased hepatic and hemal antioxidant status by enhancing antioxidant enzyme activities. Meanwhile, the three diets also promoted lipid metabolism by increasing HDL-C effectiveness and reducing total cholesterol, triglyceride, and low-density lipoprotein cholesterol levels in serum and liver tissues, indicating that dietary supplementation with DB, LB, and MB had hypolipidemic effects on M. salmoides. MB and LB significantly improved fillet quality and LB, MB, and DB improved hemal and hepatic lipid metabolism and antioxidant response and reduced reactive oxygen species production, protecting M. salmoides hepatic cells from injury.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. III. RENNET COAGULATION AND UNDENATURED WHEY PROTEIN NITROGEN CONTENT OF SKIM MILK POWDERS AND COMMERCIAL MILK REPLACERS

1976 ◽  
Vol 56 (2) ◽  
pp. 335-338
Author(s):  
D. B. EMMONS ◽  
E. E. LISTER ◽  
D. L. CAMPBELL
Keyword(s):  
Whey Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Plant Proteins ◽  
Protein Nitrogen ◽  
Rennet Coagulation ◽  
Powder Samples ◽  
Milk Replacers

Reconstituted commercial skim milk powder samples which produced a firm (> 30 g) rennet curd had high levels (> 4 mg N/g) of undenatured whey protein nitrogen (WPN) as measured by the modified Harland–Ashworth test. However, similar samples which also had high levels of WPN (> 6 mg N/g) had low curd firmness or failed to coagulate. Of 24 commercial samples of milk replacers, 2 formed a soft curd; the rest did not coagulate. Five had high levels of WPN (> 6 mg N/g); one sample contained 17.8 mg N/g, well above normal levels of skim milk powder. Plant proteins may have caused high WPN values and interfered with the Harland–Ashworth test. It was concluded that WPN is neither an acceptable index of rennet coagulability of milk replacers, nor a reliable index for selecting commercially produced skim milk powders with good rennet coagulability.

scholarly journals Impact of some ingredients and the processing method on composition and quality of probiotic Labneh

2021 ◽  
Vol 26 (3) ◽  
pp. 2587-2593
Author(s):  
NABIL MEHANNA ◽  
◽  
SAMAR SALAMA ◽  
MOHAMED ARAFA
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Total Solid ◽  
Skim Milk Powder ◽  
Probiotic Bacteria ◽  
Whey Protein Concentrate ◽  
Manufacturing Method

This study aims to produce probiotic Labneh by following the probiotic bacteria counts in the presence of yoghurt starter culture and some ingredients used in making Labneh with two different methods. Probiotic Labneh was prepared by the traditional method (TM) and direct formulation method (DFM). In both methods, used skim milk powder (SMP) for treatments (A and C), while used a mixture (1:1) of whey powder (WP) and whey protein concentrate (WPC) was used for treatments (B and D). The results indicated that total solid (TS), fat, protein and ash had the lowest values (P≤0.05) in B treatment, whereas the differences between the rest treatments were insignificant (P<0.05). Labneh made using the DFM had the lowest values for carbohydrate content and acidity and the highest pH values. The counts of Bifidobacteria and L. acidophilus were not influenced by the ingredients used or by the method applied for making the product. All fresh and stored Labneh had more than 6 log CFU/g for probiotic bacteria. Organoleptically, the general appearance, consistency and flavour of bio-Labneh were not significantly influenced by the applied treatments or by the manufacturing method but a gradual decrease in their scoring points were recorded with advancing storage period.

462. The keeping quality of composite milk

1952 ◽  
Vol 19 (1) ◽  
pp. 63-71 ◽  
Author(s):  
J. Babad ◽  
A. Shenhav-Hetman
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Keeping Quality ◽  
Better Than

The keeping quality of various mixtures, made up of raw milk and skim milk-powder in varying proportions, has been studied. It has been found that the keeping quality of unpasteurized samples containing milk powder was slightly better than that of raw milk. The keeping quality of the pasteurized mixtures was satisfactory during the time of storage for 40 hr. at 23 and 18° C. and for 60 hr. at 10° C.

The quality of skim-milk powder produced from raw milk stored at 2°C

1988 ◽  
Vol 5 (2) ◽  
pp. 89-96 ◽  
Author(s):  
M.W Griffiths ◽  
J.D Phillips ◽  
I.G West ◽  
A.W.M Sweetsur ◽  
D.D Muir
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder

Standardization of technology for development of Soft date (Pheonix dactylifera) toffee as a nutritional enrichment of confectionery

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
A. P. Khapre ◽  
Umar Ali Shah
Keyword(s):  
Crude Protein ◽  
Research Work ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Sensory Properties ◽  
Hot Water ◽  
Central Portion ◽  
Cooking Temperature ◽  
Glucose Syrup

Present research work intended to standardize the recipe for preparation of toffee by incorporating soft date (Pheonix dactylifera) pulp as a nutritional enrichment of sugar and protein and also to incorporate medicinal values of date. Uniformly ripened soft dates were selected and washed with water, blanched in hot water at 80°C. for 1 to 2 min. The seed present in central portion was scooped out. The peripheral pulpy portion free from seeds was cut and pulped in mixer and grinder. The extracted pulp was concentrated to about 1/3rd of its original volume and then sugar, glucose syrup, fat and skim milk powder paste was added. The whole mixture was cooked up to concentration of 80-85° Brix. The standard recipe for toffee obtained as soft date pulp 1 kg, sugar 550 g, liquid glucose 150 g, fat 150 g and skim milk powder 150 g at 86°C cooking temperature. The soft date toffee with good sensory properties was chemically analyzed that contain moisture 7.2 %, ash 2.2 %, crude protein 4.5 %, crude fat 8 %, TSS 86° Brix, pH 5.9 and acidity 0.30%.

Improvement in the quality of the dried fermented milk product, oggtt

1987 ◽  
Vol 54 (3) ◽  
pp. 429-435 ◽  
Author(s):  
Ibrahim M. Al-Ruqaie ◽  
Hamza M. El-Nakhal ◽  
Ahmed N. Wahdan
Keyword(s):  
Arabian Peninsula ◽  
Milk Powder ◽  
Skim Milk ◽  
Fermented Milk ◽  
Skim Milk Powder ◽  
Milk Product ◽  
Keeping Quality ◽  
Reconstituted Milk ◽  
Fermented Milk Product

SummaryOggtt is a dried fermented milk product made and marketed primitively under uncontrolled conditions in the Arabian peninsula. By applying controlled conditions for production, the keeping quality of oggtt was greatly improved. The two types (cooked and salted) were produced from fresh pasteurized goats' or cows' milk or from skim milk powder. Oggtts flavoured with chocolate, date, mint or different fruits were also produced. Chemical composition and organoleptic properties of the final products were evaluated. Taste panel results indicated that the plain products, including those made from reconstituted milk, were acceptable, but flavoured oggtts, with the exception of date flavour, were not popular.

scholarly journals Impact of a Novel Nano-Protectant on the Viability of Probiotic Bacterium Lactobacillus casei K17

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 529
Author(s):  
Jinsong Wang ◽  
Lanming Chen
Keyword(s):  
Lactobacillus Casei ◽  
Milk Powder ◽  
Skim Milk ◽  
Morphological Characteristics ◽  
Substantial Effect ◽  
Skim Milk Powder ◽  
Probiotic Bacterium ◽  
Farm Animals ◽  
Pickering Emulsions ◽  
Beneficial Effects

Probiotics are considered as desirable alternatives to antibiotics because of their beneficial effects on the safety and economy of farm animals. The protectant can ensure the viability of probiotics, which is the prerequisite of the beneficial effects. The objective of this study was to evaluate the effects of a novel nano-protectant containing trehalose, skim milk powder, phytoglycogen nanoparticles, and nano-phytoglycogen Pickering emulsions on the viability of Lactobacillus casei K17 under different conditions. The results indicated that the optimal concentration of the carbohydrate substrate was determined to be 10% skim milk powder (w/w) instead of trehalose. The combination of 10% skim milk powder (w/w), 1% phytoglycogen nanoparticles (w/w), and 10% Pickering emulsions (w/w) was selected as the optimal component of the protectant. Trilayer protectants with an optimal component had a more significant protective effect on the bacteria than that of the monolayer and bilayer protectants, or the control in feed storage, freeze-drying, and simulated gastrointestinal environment. A scanning electron microscope was used to monitor the morphological characteristics of the protectants for different layers on L. casei. In conclusion, the trilayer protectant exhibited a substantial effect on L. casei during storage and consumption, which could be used in the feed and functional food.

Sign in / Sign up

Export Citation Format

Share Document