Bovine serum albumin as the dominant form of dietary protein reduces subcutaneous fat mass, plasma leptin and plasma corticosterone in high fat-fed C57/BL6J mice

Acknowledgements The authors thank Harriett Schellekens from the University College Cork and Paula O’Connor from Teagasc Moorepark Food Research Centre for their assistance in procuring laboratory space and equipment. The present study was funded by Teagasc. B. L. M. was funded by the Walsh Fellowship Program. J. R. S. was supported by a 1000-talents professorship from the Chinese government. The funding bodies had no input on the design of the study or in the interpretation of the data.

Health-promoting properties of bioactive peptides derived from milk proteins in infant food : a review

Peer reviewed

Bioengineering of nisin to enhance functionality against dairy pathogens

The bacteriocin class of antimicrobial peptides have emerged as a viable alternative to at least partially fill the void created by the end of the golden age of antibiotic discovery. Along with this potential use in a clinical setting, bacteriocins also play an important role as bio-preservatives in the food industry. This thesis focuses on a specific bacteriocin group, the lantibiotics (Lanthionine-containing antibiotics). Their numerous methods of appliance in a food setting and how their gene-encoded nature can be modified to improve on overall bioactivity and functionality are explored here. The use of a lantibiotic (lacticin 3147) producing starter culture to control the Crohn’s disease-linked pathogen Mycobacterium paratuberculosis was assessed in a raw milk cheese. Although lacticin 3147 production did not effectively control the pathogen, the study provided an impetus to employ a variety of PCR-based mutagenesis techniques with a view to the creation of enhanced lantibiotic derivatives. Through the use of these techniques, a number of enhanced derivatives were generated from the ‘hinge’ region of the nisin peptide. Furthermore, a derivative in which the three hinge amino acids were replaced with three alanines represents the first enhanced derivative of nisin to have been designed through a rational process. This derivative also formed the backbone for the creation of an active, trypsin resistant, variant. Through the employment of further mutagenesis methods a derivative was created with potential use as an oral anti-bacterial in the future. Finally a number of lead nisin derivatives were investigated to assess their anti- Streptococcus agalactiae ability, a mastitis associated pathogen. Also a system was developed to facilitate the large scale production of these candidates, or other nisin derivatives, from dairy substrates.

The effects of formulation and processing on surface characteristics and functional properties of dairy powders

The objectives of this thesis were to (i) study the effect of increasing protein concentration in milk protein concentrate (MPC) powders on surface composition and sorption properties; (ii) examine the effect of increasing protein content on the rehydration properties of MPC; (iii) study the physicochemical properties of spraydried emulsion-containing powders having different water and oil contents; (iv) analyse the effect of protein type on water sorption and diffusivity properties in a protein/lactose dispersion, and; (v) characterise lactose crystallisation and emulsion stability of model infant formula containing intact or hydrolysed whey proteins. Surface composition of MPC powders (protein contents 35 - 86 g / 100 g) indicated that fat and protein were preferentially located on the surface of powders. Low protein powder (35 g / 100 g) exhibited lactose crystallisation, whereas powders with higher protein contents did not, due to their high protein: lactose ratio. Insolubility was evident in high protein MPCs and was primarily related to insolubility of the casein fraction. High temperature (50 °C) was required for dissolution of high protein MPCs (protein content > 60 g / 100 g). The effect of different oil types and spray-drying outlet temperature on the physicochemical properties of the resultant fat-filled powders was investigated and showed that increasing outlet temperature reduced water content, water activity and tapped bulk density, irrespective of oil type, and increased solvent-extractable free fat for all oil types and onset of glass transition (Tg) and crystallisation (Tcr) temperature. Powder dispersions of protein/lactose (0.21:1), containing either intact or hydrolysed whey protein (12 % degree of hydrolysis; DH), were spray-dried at pilot scale. Moisture sorption analysis at 25 °C showed that dispersions containing intact whey protein exhibited lactose crystallisation at a lower relative humidity (RH). Dispersions containing hydrolysed whey protein had significantly higher (P < 0.05) water diffusivity. Finally, a spray-dried model infant formula was produced containing hydrolysed or intact whey as the protein with sunflower oil as the fat source. Reconstituted, hydrolysed formula had a significantly (P < 0.05) higher fat globule size and lower emulsion stability than intact formula. Lactose crystallisation in powders occurred at higher RH for hydrolysed formula. In conclusion, this research has shown the effect of altering the protein type, protein composition, and oil type on the surface composition and physical properties of different dairy powders, and how these variations greatly affect their rehydration characteristics and storage stability.

Descriptions of 104 gravity and piston sediment cores from POLARSTERN expedition ARK-VIII/3 to the Arctic Ocean

Sediment descriptions and lithostratigraphy (chapter 6.4) NANSEN BASIN The upperrnost 20-50 cm of sedirnents in the Nansen Basin norrnally cornprise soft dark brown, brown-grayish and brown clay. Except for the toprnost clay, the four piston cores retrieved, contained quite different lithologies: a rnuddy diarnicton with outsized clasts (PS2157-6), sandy-silt beds alternating with clay beds (PS2159-6), and silty clay beds of brownish and grayish colours (PS2161-3). Core PS2208-3 was retrieved frorn a plateau on a searnount. The plateau was serni-encircled by hills. The upper 250 cm of this core cornprise brown and olive brown clays. Below these are several sandlayers and a 74 cm thick unit of a sandy mud with rnud-clasts up to 20 cm in diameter. GAKKEL RIDGE The uppermost 20-50 cm of sediments on the Gakkel Ridge comprise soft dark brown, brown, grayish brown clay. In most of the cores there are two horizons of brown clay separated by olive brown clay. The upper horizon is darker. The older stratigraphy is rather varied. Core PS2165-1 contains several thin gray sandlsilt layers, probably distal turbidites. The sarne is found in Core PS2167-1. This core also has a thick (approx. 2 rn) coarse grained turbidite containing large rnud clasts and basaltic rock fragrnents. The color of the turbiditic layers is dark gray. There are several horizons of hernipelagic sandylsilty clays with quite a variety in colours; black, gray, olive, brown, yellowish brown and reddish. The colour variation rnay be due to hydrotherrnal activity or provenance or a shift in redox potential. Cores PS2168-2 and PS2169-1 have typical sequences of very dark gray sandy mud with sharp lower boundaries grading upwards into olive brown clay. Below the lower boundary is often a thin (1-2 cm) gray clay layer. AMUNDSEN BASIN The giant box cores (GKG) provided in most cases excellently preserved sedirnent surfaces which consisted in the entire Amundsen Basin of dark brown to dark grayish brown silty clay with few dropstones and common calcareous microfossils (foraminifers and calcareous nannofossils). The brown and grayish brown color of the sediment surface is a result of the oxidizing conditions at the seafloor due to the rapid renewal of the bottom water rnasses. Planktic forarninifers and calcareous nannofossils are relatively frequent and well preserved despite the rernote location of the basin and its water depths of >4000 rn. Srnear slide descriptions have shown that the surface sedirnents consist dorninantly of clays to silty rnuds with clay rninerals and quartz as the rnost important constituents. The coarse fractions contained besides planktic and benthic forarninifers and coarse clastic rnaterials, rare bivalves, dropstones and mud clasts. The Station PS2190 at the North Pole is a particular good exarnple of the type of sedirnents deposited at the sea floor surface of the Arnundsen Basin, with hornogenous dark brown soft clay covering a sedirnent sequence of highly variable cornposition. Nurnerous giant box cores also provide insight into the detailed lithostratigraphy of the upperrnost sedirnent layers. Twelve box cores have been collected frorn the Arnundsen Basin. Below the youngest unit of 5-20 crn thick silty clays deposits of variable stratigraphies have been found, rnostly consisting of clays or silty clays. In a few instances turbidites have been observed. Benthic forarninifers have not been found in the surface sedirnents. Other fossils were extrernely rare. Bioturbation is weakly developed on all stations. Benthic anirnals seern to live only in and on the upperrnost 2 cm of the uppermost sediment layer. They cornprise amphipods (on all stations) and holothurians, bryozoans, polychaetes, and porifers at one station each. LOMONOSOV RIDGE Sediments from the Lomonosov Ridge show a variety of colors and textures. Following smear slide analyses they are composed mostly of clay minerals and quartz with mica and feldspars, especially in the siltier and sandier parts. Volcanic glass, microcrystalline carbonate, opaque minerals and green amphibole are occasional accessories. The sediments from the Lomonosov Ridge show a noticeable difference from sediments collected from the surrounding basins. Lomonosov Ridge sediments are richer in silt and sand than basin sediments. Occasional turbidites occur in ridge sediments but these must be of entirely local origin. The ridge sediments include frequent layers of "cottage cheese" texture made up of what appear to be small, angular mud clasts of a variety of colors.

La cerámica del yacimiento arqueológico de Castillejo del Bonete (Terrinches, Ciudad Real). Estudio morfológico y tecnólogico

El presente trabajo incluye el estudio de un amplio conjunto cerámico perteneciente al yacimiento arqueológico de la Edad del Cobre y Edad del Bronce de Castillejo del Bonete. La muestra fue recuperada de distintas áreas del asentamiento durante la campaña de excavación de 2012. La investigación ha tenido como fin conocer mejor la relación forma-función de las vasijas, su proceso de fabricación, así como el modelo productivo y las posibles manifestaciones simbólicas presentes en el repertorio analizado. La metodología utilizada para cumplir con los objetivos se ha basado en la recopilación de datos, considerando una serie de variables morfológicas y tecnológicas, y su procesamiento con el empleo de técnicas estadísticas sencillas.

Big Data Analysis in Social Networks : Extracting Food Preferences of Vegans from Twitter

Market research is often conducted through conventional methods such as surveys, focus groups and interviews. But the drawbacks of these methods are that they can be costly and timeconsuming. This study develops a new method, based on a combination of standard techniques like sentiment analysis and normalisation, to conduct market research in a manner that is free and quick. The method can be used in many application-areas, but this study focuses mainly on the veganism market to identify vegan food preferences in the form of a profile. Several food words are identified, along with their distribution between positive and negative sentiments in the profile. Surprisingly, non-vegan foods such as cheese, cake, milk, pizza and chicken dominate the profile, indicating that there is a significant market for vegan-suitable alternatives for such foods. Meanwhile, vegan-suitable foods such as coconut, potato, blueberries, kale and tofu also make strong appearances in the profile. Validation is performed by using the method on Volkswagen vehicle data to identify positive and negative sentiment across five car models. Some results were found to be consistent with sales figures and expert reviews, while others were inconsistent. The reliability of the method is therefore questionable, so the results should be used with caution.

Caractérisation de l'impact des conditions opératoires sur l'efficience d'un procédé de concentration du lait par ultrafiltration

Les concentrés de protéines de lait sont couramment utilisés comme ingrédients lors de la standardisation du lait de fromagerie. La concentration des protéines est généralement réalisée par ultrafiltration (UF) à l’aide de membranes polymériques ayant un seuil de coupure de 10 kDa, et ce, jusqu’à un facteur de concentration volumique de 3.5X. Dans l’optique d’améliorer l’efficience du procédé d’UF, l’étude avait pour but de caractériser l’impact du mode opératoire (pression transmembranaire constante (465 et 672 kPa) et flux constant) ainsi que la température (10°C et 50°C) sur la performance du système jusqu’à un facteur de concentration volumique de 3.6X. Le module de filtration à l’échelle pilote comprenait une membrane d’UF en polyéthersulfone de 10 kDa d’une surface de 2,04 m2. La performance du système a été caractérisée sur le flux de perméation, la sélectivité et la consommation énergétique totale. L’étude a montré que le flux de perméation était 1,9 fois plus élevé à une température de 50°C comparativement à 10°C lors de l’UF du lait. Le coefficient de rejet des protéines n’a pas été affecté significativement par la pression transmembranaire et la température (P< 0,05). L’effet de la température a été observé au niveau de la teneur en calcium, laquelle était plus élevée de 12% dans les rétentats générés à 50C. La consommation énergétique totale du système d’UF était plus élevée à 10C comparativement à 50C, représentant 0,32±0,02 et 0,26±0,04 kWh/kg rétentat respectivement. Les résultats montrent que le ratio d’efficience énergétique (rapport entre le flux de perméation et la consommation énergétique) optimal a été obtenu à faible pression transmembranaire constante et à 50C. L’approche développée dans le cadre de ce projet fournira des outils aux industriels laitiers pour améliorer l’éco-efficience de leurs procédés de séparation baromembranaire.

Little Dairy on the Prairie: From Butter-makin' Women to High-tech Agriculture, July 10, 2008

In 2001, extensive archaeological excavations were conducted at the Oneida Cheese Factory in Jones County. The county is a microcosm of larger dairying trends found throughout northeast Iowa, the state's premier dairy-producing region, Jones County moved from homemade cheese and butter production by farm women, to the industrialization of the dairy farm and opening of cheese factories and butter creameries.A number of innovations affected the industry around the turn-of-the-twentieth century, including reliable butterfat testing, the introduction of ensilage (silos) that created year round milk production, and consolidation of the many local creameries into larger creamery organizations, such as the Diamond Creamery run by Henry D. Sherman of Jones County. Iowa's dairy industry of today looks very different from its heritage: consolidation and competition have drastically reduced the number of cows, dairy farms, and processing plants. In recent years, northeast Iowa has become the center of a movement to revitalize Iowa's dairy industry, particularly through the use of value-added strategies, such as niche markets and large regional co-operatives: the lessons from Iowa's dairying legacy are resurfacing as a solution to modern agricultural challenges.

Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated nutritional products

Formulated food systems are becoming more sophisticated as demand grows for the design of structural and nutritional profiles targeted at increasingly specific demographics. Milk protein is an important bio- and techno-functional component of such formulations, which include infant formula, sports supplements, clinical beverages and elderly nutrition products. This thesis outlines research into ingredients that are key to the development of these products, namely milk protein concentrate (MPC), milk protein isolate (MPI), micellar casein concentrate (MCC), β-casein concentrate (BCC) and serum protein concentrate (SPC). MPC powders ranging from 37 to 90% protein (solids basis) were studied for properties of relevance to handling and storage of powders, powder solubilisation and thermal processing of reconstituted MPCs. MPC powders with ≥80% protein were found to have very poor flowability and high compressibility; in addition, these high-protein MPCs exhibited poor wetting and dispersion characteristics during rehydration in water. Heat stability studies on unconcentrated (3.5%, 140°C) and concentrated (8.5%, 120°C) MPC suspensions, showed that suspensions prepared from high-protein MPCs coagulated much more rapidly than lower protein MPCs. β-casein ingredients were developed using membrane processing. Enrichment of β-casein from skim milk was performed at laboratory-scale using ‘cold’ microfiltration (MF) at <4°C with either 1000 kDa molecular weight cut-off or 0.1 µm pore-size membranes. At pilot-scale, a second ‘warm’ MF step at 26°C was incorporated for selective purification of micellised β-casein from whey proteins; using this approach, BCCs with β-casein purity of up to 80% (protein basis) were prepared, with the whey protein purity of the SPC co-product reaching ~90%. The BCC ingredient could prevent supersaturated solutions of calcium phosphate (CaP) from precipitating, although the amorphous CaP formed created large micelles that were less thermo-reversible than those in CaP-free systems. Another co-product of BCC manufacture, MCC powder, was shown to have superior rehydration characteristics compared to traditional MCCs. The findings presented in this thesis constitute a significant advance in the research of milk protein ingredients, in terms of optimising their preparation by membrane filtration, preventing their destabilisation during processing and facilitating their effective incorporation into nutritional formulations designed for consumers of a specific age, lifestyle or health status

Effet de réduction en sodium sur la texture et la bioaccessibilité des protéines d’un fromage à pâte molle à croûte fleurie

Le sel (NaCl) joue plusieurs rôles importants dans les fromages aux niveaux technologique, microbiologique et organoleptique. Cependant, le sodium, un facteur de risque des maladies cardiovasculaires, est consommé en trop grande quantité par les Canadiens. Comme la réduction du sodium pourrait affecter la texture des fromages à pâte molle à croûte fleurie et la libération des nutriments pendant la digestion, l’impact de la réduction du sodium sur la bioaccessibilité des protéines dans le fromage Brie a été étudié. Ainsi, la composition et les caractéristiques texturales de fromages Brie ayant différentes teneurs en sodium (standard, réduite, substituée au KCl) ont été analysées. Une réduction du sodium de 23 % a été obtenue pour les fromages réduits en sodium. Le temps d’affinage affecte la protéolyse et la texture des fromages. La cinétique de dégradation de la matrice fromagère et la libération des protéines ont été déterminées par une approche de digestion in vitro. La désintégration de la matrice fromagère et la libération des protéines pendant la digestion in vitro ne sont pas différentes entre les fromages expérimentaux. Ces travaux démontrent qu’il est possible de réduire le sodium sans affecter le profil de protéolyse et la texture pendant l’affinage du fromage Brie ainsi que son comportement à la digestion.

Isomérisation du lactose en lactulose en solution modèle de lactose et dans du perméat de lactosérum par électro-activation supportée par échange ionique sur résine

L’isomérisation alcaline du lactose en lactulose a été effectuée électro-chimiquement à l’aide d’un réacteur d’électro-activation en combinaison avec des résines échangeuses d’anions de polystyrène de trois types; à savoir Lewatit VP-OC-1065 faible-acide, Lewatit MP-64 moyenne-acide et Lewatit Monoplus M500 forte-acide. Les paramètres opératoires qui ont fait l’objet de cette étude ont été étudiés sur trois blocs expérimentaux pour optimiser le système. Dans le Premier bloc, les paramètres étudiés sont : (1) ratio lactose-5%(p/v) : résine échangeuse d’anions (1:0.5, 1:1 et 1:2), (2) intensité du champ électrique : 50 mA, 100 mA et 200 mA et (3) type de résines : faible, moyenne et forte. Dans le Deuxième bloc, les paramètres mis à l’étude comprenaient : (1) l’intensité du champ électrique : 300 mA, 450 mA et 550 mA, (2) le débit de la solution traitée : 25 ml / min, 50 ml/ min et 100 ml/min et (3) la surface active de la membrane adjacente au compartiment cathodique : 0.78 cm2, 7.06 cm2 et 18.1 cm2. Le Troisième bloc expérimental a été effectué sur la base de la distance entre la membrane et l’électrode : 3.1 cm, 5.6 cm et 9 cm. Le même modèle expérimental a était également réalisé avec du perméat du lactosérum d’une concentration de 7% (p/v). Les résultats obtenus ont révélé que le meilleur rendement de l’isomérisation du lactose en lactulose était obtenu après 30 minutes d’électroactivation en utilisant une solution modèle de lactose-5% avec une valeur d’environ 20.1%. Les conditions opératoires qui ont permis d’avoir ce taux de conversion sont une intensité du courant de 550 mA, un débit de la solution de 25 ml/min, une surface active de la membrane de 7.06 cm2 et une distance de 9 cm entre la cathode et la membrane qui lui y est adjacente. En utilisant le perméat de lactosérum-7%, un taux de conversion de lactose en lactulose de 8.34% a était obtenu avec une intensité du courant de 200 mA, un débit de 120 ml/min, une surface active de de 18.1cm2 et une distance de 9 cm entre la membrane et l’électrode dans le compartiment cathodique. Les analyses de variance ont indiqué un effet catalytique significatif du type de la résine. En effet, la résine-forte a permis d’avoir les plus hauts rendements de la réaction d’isomérisation par électro-activation. La résistance électrique globale du système d’électroactivation dépendait de la valeur de l’intensité du courant. Le produit final était d’une grande pureté, car il ne présentait que quelques traces de galactose (< 4%).

Avaliação da interação entre aflatoxina M1 e B1 com a fração proteica do leite

Dissertação composta por 02 artigos.

Queijo minas padrão com reduzido teor de sódio: composição e caracterização sensorial

Sodium is an essential nutrient with important functions in the organism, however, its ingestion in excess may cause various health problems such as arterial hypertension, brain diseases, heart failure and chronic renal failure. In this context, the present study proposes to prepare Minas Padrão cheese with different contents of sodium with the objective of evaluating the effect of the addition of potassium chloride in sensory characteristics and hysicochemical properties, as well as in the proximal composition and in microbiological quality. The cheeses were elaborate in concentrations of 100% of NaCl (C), 80% of NaCl + 20% of KCl (T1), 60% of NaCl + 40% of KCl (T2), 40% of NaCl + 60% of KCl (T3) and 20% of NaCl + 80% of KCl (T4) and stored for 20 days at 10 ºC. The proximal composition and physicochemical was based on the determination of moisture content, fat, protein, ash, chloride, sodium, potassium, titratable acidity and pH of all treatments after 20 days of storage. The microbiological quality of the samples was monitored through the count of Total Coliforms and Escherichia coli, Staphylococcus aureus, Salmonella spp., mold and yeast in the first and fifteenth day of storage. The sensorial characterization was performed by the technique of Free Profile choice. The results showed that the replacement of sodium chloride by potassium in the Minas Padrão cheese in concentration higher than 40% presented significantly higher moisture contents. Cheese with a reduction greater than 60% of sodium obtained significantly effect in the titratable acidity, presenting higher values compared to the other treatments. The cheese with 20% of salt replacement did not differ statistically in relation to the control. When the proportion of substituent was increased, a significant reduction of the sodium content of up to 73% was observed. As the sodium was replaced by potassium in cheese, the potassium content increased significantly, stablishing a reduction of 82% in relation to the control. There was no effect to sodium substitution by potassium in fat, protein, ash and chlorides, as well as the pH values. The microbiological results were in accordance with the current legislation, therefore suitable to be eaten. According to the Free Profile Choice technique it was observed that the control C cheese (100% of NaCl) showed results very close to the other treatments, differing only in flavor attributes. The replacement of sodium by potassium in proportions of 20% contributed to a bitter taste detected by the tasters. Whereas, the appearance, flavor and texture attributes showed no significant differences compared to the Minas Padrão cheese.

Valorización simbólica del Queso Crema de Chiapas, un queso mexicano tradicional con calidad de origen

El objetivo de este trabajo consistió en explorar el valor simbólico que posee un queso tradicional mexicano, el Queso Crema de Chiapas. Para ello, se recorrió un largo camino de caracterización técnica de los rasgos fisicoquímicos, microbiológicos y sensoriales del producto, así como también de sus canales de comercialización y su red de valor. Una vez que se conocieron y se identificaron los aspectos tecnológicos mensurables, que imparten las características especiales al Queso Crema de Chiapas. La presente investigación mostró la existencia de aspectos subjetivos que aportan un valor y significado a este queso genuino; aspectos determinados por la sociedad, y en especial por los productores. El simbolismo es un rasgo asignado por las personas; se trata de un concepto subjetivo que está determinado por la necesidade, y fundamentado por la historia, la cultura, la idiosincrasia y su forma de vida. Estos valores favorecen la presencia del queso en el mercado, lo que contribuye a su preservación como patrimonio alimentario. Esta investigación se realizó con un enfoque antropológico, cualitativo-cuantitativo y observacional en campo, que se complementó con investigaciones anteriores, demostrando el valor de este alimento identitario de Chiapas. Sus resultados pueden ser empleados como instrumento para promover acciones de valorización adecuadas y contribuir al desarrollo socioeconómico y cultural de su región de origen.