Dairy products in the food chain: their impact on health

Milk is a complex and complete food containing an array of essential nutrients that contribute toward a healthy, balanced diet. Numerous epidemiological studies have revealed that high consumption of milk and dairy products may have protective effects against coronary heart disease (CHD), stroke, diabetes, certain cancers (such as colorectal and bladder cancers), and dementia, although the mechanisms of action are unclear. Despite this epidemiological evidence, milk fatty acid profiles often lead to a negative perception of milk and dairy products. However, altering the fatty acid profile of milk by changing the dairy cow diet is a successful strategy, and intervention studies have shown that this approach may lead to further benefits of milk/dairy consumption. Overall, evidence suggests individuals who consume a greater amount of milk and dairy products have a slightly better health advantage than those who do not consume milk and dairy products.

Genetic expression of an amyloid peptide fragment and analysis of formylated products

The model amyloid peptide AAKLVFF was expressed as a His-tagged fusion protein with the immunoglobulin-binding domain B1 of streptococcal protein G (GB1), a small (56 residues), stable, single-domain protein. It is shown that expression of this model amyloid peptide is possible and is not hindered by aggregation. Formylation side reactions during the CNBr cleavage are investigated via synthesis of selectively formylated peptides.

Milk, dairy products and consumer health: a short review

There appears to be a large mis-match between (1) the advice given on milk/dairy foods by various authorities, (2) public perceptions of harm from the consumption of milk and dairy products and, (3) the evidence from long-term prospective cohort studies. These studies provide convincing evidence that increased consumption of milk can lead to reductions in the risk of vascular disease and possibly some cancers and provide an overall survival advantage. The volume of evidence available for milk products such as cheese and butter is however surprisingly limited and too small to come to any clear conclusions as to their effects on health.

An ocean modelling and assimilation guide to using GOCE geoid products

We review the procedures and challenges that must be considered when using geoid data derived from the Gravity and steady-state Ocean Circulation Explorer (GOCE) mission in order to constrain the circulation and water mass representation in an ocean 5 general circulation model. It covers the combination of the geoid information with timemean sea level information derived from satellite altimeter data, to construct a mean dynamic topography (MDT), and considers how this complements the time-varying sea level anomaly, also available from the satellite altimeter. We particularly consider the compatibility of these different fields in their spatial scale content, their temporal rep10 resentation, and in their error covariances. These considerations are very important when the resulting data are to be used to estimate ocean circulation and its corresponding errors. We describe the further steps needed for assimilating the resulting dynamic topography information into an ocean circulation model using three different operational fore15 casting and data assimilation systems. We look at methods used for assimilating altimeter anomaly data in the absence of a suitable geoid, and then discuss different approaches which have been tried for assimilating the additional geoid information. We review the problems that have been encountered and the lessons learned in order the help future users. Finally we present some results from the use of GRACE geoid in20 formation in the operational oceanography community and discuss the future potential gains that may be obtained from a new GOCE geoid.

Reactions of methylvinyl and phenylvinyl ketones with a tricyclic ketone derived from 2-tetralone: characterization of crystalline products by X-ray diffraction

Base catalysed reaction of the tricyclic ketone (6 ⇌ 7) with methylvinyl ketone gave the tetracyclic ketols, 11, 13, 15, 16, and the pentacyclic ketols, 12, 17. With phenylvinyl ketone, the tetracyclic ketol (18) was formed. The stereostructures of the ketols were identified by X-Ray diffraction. The base-catalysed title reactions gave the cyclic ketols and derived compounds shown below whose structures were identified by X-ray diffraction.