scholarly journals Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples

2020 ◽  
Vol 8 (8) ◽  
pp. 1231
Author(s):  
Ibrahim M. Sayed ◽  
Ahmed R. A. Hammam ◽  
Mohamed Salem Elfaruk ◽  
Khalid A. Alsaleem ◽  
Marwa A. Gaber ◽  
...  
Keyword(s):  
Milk Sample ◽  
Hepatitis E Virus ◽  
Skim Milk ◽  
Hepatitis E ◽  
Rna Detection ◽  
Extraction Procedures ◽  
Milk Samples ◽  
Milk Serum ◽  
Whole Milk ◽  
Spin Column

Hepatitis E virus (HEV) infection is endemic in developing and developed countries. HEV was reported to be excreted in the milk of ruminants, raising the possibility of transmission of HEV infection through the ingestion of contaminated milk. Therefore, the detection of HEV markers in milk samples becomes pivotal. However, milk includes inhibitory components that affect HEV detection assays. Previously it was reported that dilution of milk matrix improves the performance of HEV molecular assay, however, the dilution of milk samples is not the best strategy especially when the contaminated milk sample has a low HEV load. Therefore, the objective of this study is to compare the effect of extraction procedures on the efficiency of HEV RNA detection in undiluted milk samples. In addition, we assessed the effect of the removal of milk components such as fats and casein on the performance of the molecular and serological assays of HEV. Phosphate buffered saline (PBS) and different milk matrices (such as whole milk, skim milk, and milk serum) were inoculated with different HEV inoculums and subjected to two different extraction procedures. Method A includes manual extraction using spin column-based extraction, while method B includes silica-based automated extraction. Method A was more sensitive than method B in the whole milk and skim milk matrices with a LoD95% of 300 IU/mL, and virus recovery yield of 47%. While the sensitivity and performance of method B were significantly improved using the milk serum matrix, with LoD95% of 96 IU/mL. Interestingly, retesting HEV positive milk samples using the high sensitivity assay based on method B extraction and milk serum matrix increased the HEV RNA detection rate to 2-fold. Additionally, the performance of HEV serological assays such as anti-HEV IgG and HEV Ag in the milk samples was improved after the removal of the fat globules from the milk matrix. In conclusion, HEV RNA assay is affected by the components of milk and the extraction procedure. Removal of inhibitory substances, such as fat and casein from the milk sample increased the performance of HEV molecular and serological assays which will be suitable for the low load HEV milk with no further dilutions.

scholarly journals The influence of investigated factors on viscosity of stirred yogurt

2002 ◽  
Vol 47 (2) ◽  
pp. 219-231 ◽  
Author(s):  
Jelena Denin-Djurdjevic ◽  
Ognjen Macej ◽  
Snezana Jovanovic
Keyword(s):  
Milk Sample ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Matter Content ◽  
Lactobacillus Delbrueckii ◽  
Dry Matter Content ◽  
90 C 10 ◽  
Milk Samples ◽  
Heat Treated ◽  
Control Milk

Skim milk was reconstituted to obtain milk with 8.44% DM, which was standardized with demineralized whey powder (DWP) to obtain milk sample A (9.71% DM) and milk sample B (10.75% DM). Milk samples were heat treated at 85?C/20 min and 90?C/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43?C. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4?C and held at that temperature until analyses. Samples of acid casein gels were stirred after 1, 7 and 14 days of storage. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 30 rpm was used for all samples. Duration of fermentation decreased when DWP was used for standardization of milk dry matter content. Yogurt samples produced from milk heat treated at 85?C/20 min, obtained by stirring of gel 1 day after production had a higher viscosity than sample produced from milk heat treated at 90?C/10 min. On the other hand, samples produced from milk heat treated at 90?C/10 min had a greater viscosity after 7 and 14 days of storage, which indicates a greater hydrophilic properties and a more pronounced swelling of casein micelles.

Lipolytic Activity During Storage of Human Milk: Accumulation of Free Fatty Acids1

1984 ◽  
Vol 47 (9) ◽  
pp. 690-693 ◽  
Author(s):  
C. W. DILL ◽  
C. T. CHEN ◽  
E. S. ALFORD ◽  
R. L. EDWARDS ◽  
R. L. RICHTER ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Room Temperature ◽  
Lipolytic Activity ◽  
Skim Milk ◽  
Milk Samples ◽  
Fatty Acid Accumulation ◽  
Whole Milk ◽  
Freeze Dried ◽  
Rapid Accumulation ◽  
Acid Accumulation

Lipolysis was quantitated during storage of fluid and freezedried human whole and skim milks. Fatty acid accumulation was faster in whole fluid milk stored for 1 week at 4°C than in frozen (−20°C) samples stored for 180 d. The rapid accumulation of fatty acids during 24 h of storage at 4°C was enhanced in previously frozen milk samples. While freeze-dried whole milk showed no lipolysis when stored at −20°C, accumulation of free fatty acids was rapid in samples stored at room temperature. Fluid and freeze-dried skim milk samples exhibited no appreciable lipolysis.

scholarly journals Assessment of pregnancy-associated glycoprotein profile in milk for early pregnancy diagnosis in goats

2021 ◽  
Vol 34 (1) ◽  
pp. 26-35 ◽  
Author(s):  
Shiva Pratap Singh ◽  
Ramachandran Natesan ◽  
Nandini Sharma ◽  
Anil Kumar Goel ◽  
Manoj Kumar Singh ◽  
...  
Keyword(s):  
Early Pregnancy ◽  
Skim Milk ◽  
Enzyme Linked Immunosorbent Assay ◽  
Elisa System ◽  
Discrimination Ability ◽  
Pregnancy Diagnosis ◽  
Milk Samples ◽  
Strong Positive Relationship ◽  
Whole Milk ◽  
Time Point

Objective: This study was conducted to assess the level of pregnancy-associated glycoprotein (PAG) in whole and skim milk samples, and its suitability for early pregnancy diagnosis in goats.Methods: A two-step sandwich enzyme-linked immunosorbent assay (ELISA) system for estimation of milk PAG was developed and validated, which employed caprine-PAG specific polyclonal antisera. Whole and skim milk samples (n = 210 each) from fifteen multiparous goats were collected on alternate days from d 10 to d 30, and thereafter weekly till d 51 postmating. PAG levels in milk samples were estimated by ELISA and the pregnancies were confirmed at d40 post-mating by transrectal ultrasonography (TRUS).Results: The level of PAG in whole and skim milk samples of both pregnant and nonpregnant goats remained below the threshold values until d 24 after mating. Thereafter, PAG concentration in whole and skim milk increased steadily in pregnant goats, whereas it continued below the threshold in non-pregnant does. The PAG profiles in whole and skim milk of pregnant goats were almost similar and exhibited strong positive relationship (r = 0.891; p<0.001). Day 26 post-mating was identified as the first time-point for significantly (p<0.05) higher milk PAG concentration in pregnant goats than to non-pregnant goats. When compared to TRUS examination for pregnancy diagnosis, the accuracy and specificity of PAG ELISA using whole and skim milk samples were 94.5% and 95.4%; and 95.3% and 100%, respectively. The high values of area-under-curve (0.904 [whole milk] and 0.922 [skim milk]), demonstrate outstanding discrimination ability of the milk assays. Among the sampling dates chosen, d 37 post-mating was identified as the best suitable time point for collection of milk samples to detect pregnancy in goats.Conclusion: The PAG concentration in whole and skim milk of goats collected between days 26 and 51 post-breeding can be used for the accurate prediction of pregnancy and may be useful for assisting management decisions in goat flocks.

Comparison of real-time RT-PCR assays for hepatitis E virus RNA detection

2013 ◽  
Vol 58 (1) ◽  
pp. 36-40 ◽  
Author(s):  
Camelia Mokhtari ◽  
Eric Marchadier ◽  
Stephanie Haïm-Boukobza ◽  
Asma Jeblaoui ◽  
Sophie Tessé ◽  
...  
Keyword(s):  
Real Time ◽  
Hepatitis E Virus ◽  
Hepatitis E ◽  
Rt Pcr ◽  
Rna Detection ◽  
Virus Rna ◽  
Pcr Assays

scholarly journals Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1650 ◽  
Author(s):  
Minghui Pan ◽  
Lingjun Tong ◽  
Xuelu Chi ◽  
Nasi Ai ◽  
Yungang Cao ◽  
...  
Keyword(s):  
Electronic Tongue ◽  
Skim Milk ◽  
Processing Conditions ◽  
Optimal Temperature ◽  
Principle Components Analysis ◽  
Milk Samples ◽  
Optimal Processing ◽  
Whole Milk ◽  
And Cluster Analysis ◽  
C 50

It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for food scientists. During the production of skim milk, preheating treatments have a significant effect for the flavor of skim milk. In this study, to explore the optimal processing conditions, milk was preheated at 30 °C, 40 °C, 50 °C, 60 °C for 30 min prior to defatting. When the optimal temperature was determined, milk was then preheated at the optimal temperature for 10 min, 20 min, 30 min, 40 min and 50 min, respectively, to obtain the best preheating time. Distinctions between skim milk samples with different processing conditions were studied by sensory evaluation, e-tongue and HS-SPME-GC-MS analysis. Principle components analysis (PCA) and cluster analysis (CA) were selected to associate with e-tongue results and compare the similarities and differences among the skim milks. Sensory and e-tongue results matched and both showed that a preheating temperature of 50 °C and 30 min time might be the optimal combination of processing conditions. Thirteen volatiles, including ketones, acids, aldehydes, alcohols, alkanes and sulfur compounds, were analyzed to evaluate flavor of the skim milks produced by different preheating treatments. Combined with previous studies, the results indicated that most volatile compounds were decreased by reducing the fat concentration and the typical compound 2-heptanone was not detected in our skim milk samples.

Microflora of Retail Fluid Milk Products1

1977 ◽  
Vol 40 (10) ◽  
pp. 693-697 ◽  
Author(s):  
F. T. JONES ◽  
B. E. LANGLOIS
Keyword(s):  
Clostridium Perfringens ◽  
Skim Milk ◽  
Chocolate Milk ◽  
Milk Products ◽  
Microbial Counts ◽  
Milk Samples ◽  
Whole Milk ◽  
Standard Plate ◽  
Plate Counts ◽  
Fluid Milk

Numbers and types of microorganisms in retail pasteurized fluid milk products were determined as well as the effect that type of product, brand, and season of the year had on counts of 13 different microbial types. Clostridium perfringens was the only pathogen detected and it averaged less than one organism per milliliter. Chocolate milk samples generally had the highest mean counts, followed by skim milk, low-fat (2%), and whole milk (3.25%). Most brands had means for the various microbial counts which were not significantly different from each other. Only three brands had counts which differed significantly from other brands. Psychrotrophic, coliform, staphylococcal, yeast and mold, and Standard Plate Counts were highest between May and October, while counts for spores, streptococci, and thermophiles were highest between December and March. No seasonal trends were detected for counts of anaerobes, C. perfringens, enterococci, or lactobacilli.

Hepatitis E virus: seroprevalence and frequency of viral RNA detection among US blood donors

Transfusion ◽  
2015 ◽  
Vol 56 (2) ◽  
pp. 481-488 ◽  
Author(s):  
Susan L. Stramer ◽  
Erin D. Moritz ◽  
Gregory A. Foster ◽  
Edgar Ong ◽  
Jeffrey M. Linnen ◽  
...  
Keyword(s):  
Hepatitis E Virus ◽  
Blood Donors ◽  
Hepatitis E ◽  
Viral Rna ◽  
Rna Detection

Interlaboratory Validation of a Method for Hepatitis E Virus RNA Detection in Meat and Meat Products

2018 ◽  
Vol 11 (1) ◽  
pp. 1-8 ◽  
Author(s):  
Nadine Althof ◽  
Eva Trojnar ◽  
Thomas Böhm ◽  
Sabine Burkhardt ◽  
Anja Carl ◽  
...  
Keyword(s):  
Hepatitis E Virus ◽  
Meat Products ◽  
Hepatitis E ◽  
Rna Detection ◽  
Virus Rna ◽  
Interlaboratory Validation

Hepatitis E genotype 1 outbreak in Jharkhand, India: A descriptive analysis

2020 ◽  
Vol 20 ◽  
Author(s):  
Neelam Mehta ◽  
Minakshi Gupta ◽  
Minakshi Mishra ◽  
Santosh Kumar Singh
Keyword(s):  
Viral Hepatitis ◽  
Hepatitis E Virus ◽  
Acute Viral Hepatitis ◽  
Demographic Data ◽  
Descriptive Analysis ◽  
Hepatitis E ◽  
Genotype 1 ◽  
Rna Detection ◽  
Waterborne Outbreak ◽  
Time Of Admission

Introduction: A waterborne outbreak of hepatitis E virus occurred in the Jamshedpur city of Jharkhand from March 2018 to October2018. In the present study, we attempt to study the hepatitis E virus outbreak clinically, serologically and etiologically. Methods: Five hundredand eighty four clinically and biochemically documented cases were screened for the hepatotropic viral markers (HepatitisA, B, C, and E) by the ELISA. Demographic data such as gender, age,clinical diagnosis, location, the outcome, time of admission were extracted from the online hospital management system.Water samples from affected area were tested for HEV RNA detection. Genotyping of HEV virus was carried out by sequencing and phylogenetic analysis. Result: Hepatitis E genotype 1 was confirmed as the major etiological agent inthis outbreak due to faecal contamination of drinking water supply while establishing illegal water connections. Mixed infection of HEV-HAV (5.31%) or HEV-HBV (0.91%) was also detected in the present series of acute viral hepatitis. Conclusions: The study highlights the importance of screening forboth enterically transmitted hepatotropic viral markers as well as the parenterally transmitted hepatotropic viral markersduring outbreaks of acute viral hepatitis.

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