Fluorescence study of the curcumin-casein micelle complexation and its application as a drug nanocarrier to cancer cells.

Traditional cheeses: Rich and diverse microbiota with associated benefits

The analysis of nutritional value and selected traits of technological suitability of milk was performed on the basis of the available literature. This analysis concerned various animal species used for dairy purposes (cattle, buffalo, goats, sheep, camels, donkeys, and horses). It has been stated that a considerable diversity exists in the analyzed parameters and traits of milk, which results in various directions of milk utilization. Cow milk accounts for more than 80% of world milk production. It is the most universal raw material for processing, which is reflected in the broadest spectrum of manufactured products. Sheep and buffalo milk, regarding their high content of protein, including casein, and fat, make a very good raw material for processing, especially cheesemaking. Donkey and horse milk have the most comparable protein composition to human milk (low content of casein, lack of αs1-casein fraction and β-lactoglobulin, and high content of lysozyme). Donkey milk is additionally characterized by a fatty acid profile distinctive from milk of other analyzed animal species. Camel milk also has valuable nutritional properties as it contains a high proportion of antibacterial substances and 30 times higher concentration of vitamin C in comparison to cow milk. The composition of goat milk allows using it as the raw material for dairy processing and also to some extent as a therapeutical product (low content or lack of αs1-casein).

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2011.00163.x

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

Biogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of BAs in food samples with the application of analytical techniques is of high importance. This review is based on literature data from 2010 until today and refers to food samples and alcoholic beverages. The rationale of this study is to provide data for the occurrence of BAs in food and beverages samples and a comparison of the analytical techniques and challenges in liquid and solid matrices. Importantly, BAs can be used as future markers for quality and freshness of the food products and alcoholic beverages.

/pdf/literature-update-of-analytical-methods-for-biogenic-amines-1oke3dbjzv.pdf

Literature update of analytical methods for biogenic amines determination in food and beverages

http://www.laptedeiapa.ro/images/PDF/2.pdf

Equid milk for human consumption

Donkey’s milk protein fractions characterization

The effects of slaughter age on carcass and meat quality of Fabrianese lambs

Cow's milk protein allergy (CMPA) is an abnormal immunological response to cow milk proteins, which results in IgE-mediated reactions. The therapeutic strategy to respond to CMPA envisages the total elimination of milk or the administration of cow's milk substitutes. For this reason the use of milk from other mammalian species was tested. Among them, donkey's milk proved to be the best alternative in feeding infants affected by CMPA, since its chemical composition is comparable to human milk. In this work an in vitrostudy was performed in order to analyze the IgE reactivity to milk protein allergens from cow, donkey and goat. In particular, immunoblotting experiments using sera from milk-allergic and non-allergic adult volunteers were conducted with the aim of verifying the hypoallergenic property of donkey's milk. This study provided a preliminary evidence of the hypoallergenicity of donkey's milk when compared to bovine and goat milk. Considering the obtained results, it would be possible to develop a sensitive diagnostic method for CMPA detection, based on chromatographic and immunoblotting analysis.

Hypoallergenic properties of donkey's milk: a preliminary study.

An investigation was made of the role exerted by some residues supposed to be involved in the intersubunit interaction and also in the catalytic site of homotetrameric human cytidine deaminase (T-CDA). Attention was focused on Y33, Y60, R68, and F137 residues that are a part of a conserved region in most T-CDAs. Hence, a series of site-directed mutagenesis experiments was set up obtaining seven mutants: Y60G, Y33G, Y33F Y33S, F137A, R68G, and R68Q. Each active purified mutant protein was characterized kinetically, with a series of substrates and inhibitors, and the effect of temperature on enzyme activity and stability was also investigated. Circular dichroism (CD) experiments at different temperatures and in presence of small amounts of sodium dodecyl sulphate (SDS) were performed in all the soluble mutant CDAs. The results obtained by site-directed mutagenesis studies were compared to the crystallographic data of B. subtilis CDA and E. coli CDA and to molecular modeling studies previously performed on human CDA. The mutation of Y60 to glycine produced an enzyme with a more compact quaternary structure with respect to the wild-type; this mutation did not have a dramatic effect on cytidine deamination, but it slightly affected the binding with the substrate. None of the mutant CDAs in Y33 showed enzymatic activity; they existed only as monomers, indicating that this residue, located at the intersubunit interface, may be responsible for the correct folding of human CDA. The insertion of an alanine instead of phenylalanine at position 137 led to a soluble but completely inactive enzyme unable to form a tetramer, suggesting that F137 residue may be important for the assembling of the tetramer and also for the arrangement of the CDA active site. Finally, R68G and R68Q mutations revealed that the presence of the amino group seems to be important for the catalytic process but not for substrate binding, as already shown in B. subtilis CDA. The quaternary structure of R68Q was not affected by the mutation, as shown by the SDS-induced dissociation experiments and CD studies, whereas R68G dissociated very easily in presence of small amounts of SDS. These experiments indicated that in the human CDA, the side chain of arginine 68 involved in the catalytic process in one subunit active site might come from another subunit. The data obtained from these studies confirmed the presence of a complicated set of intersubunit interactions in the active site of human CDA, as shown in other T-CDAs.

Modulation of human cytidine deaminase by specific aminoacids involved in the intersubunit interactions.

Formaggio di Fossa is an Italian traditional cheese of the Montefeltro area (Emilia Romagna and Marche regions) characterized by a particular step of ripening that is carried out into pits (infossamento) borne in the sandstone. Since the XIV century, the inhabitants were used to set food, especially cereals and cheese, into pits to preserve them during winter and to protect them from invaders. The aim of the present work is to study physical and chemical features of this product with particular reference to the presence of the most important biogenic amines ( -Phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermine and spermidine), compared with a control cheese fully ripened in factory. Formaggio di Fossa showed higher values of Aw, pH, humidity, proteins, pH 4,6-soluble nitrogen (NCN) and water soluble nitrogen (NPN) and much lower amounts of fat. Much higher amounts of total biogenic amines were detected in Formaggio di Fossa than in control cheese, where their concentration was very low. Cadaverine, putrescine and tyramine were the most concentrated biogenic amines. Nevertheless, thyramine was present at levels suggested as compatible with GMPs. Histamine was detected at low amounts, far from potentially toxic levels.

/pdf/biogenic-amine-content-and-chemical-and-physical-features-of-zicligth3q.pdf

Natalina Cammertoni

Papers

Donkey’s milk protein fractions characterization

The effects of slaughter age on carcass and meat quality of Fabrianese lambs

Hypoallergenic properties of donkey's milk: a preliminary study.

Modulation of human cytidine deaminase by specific aminoacids involved in the intersubunit interactions.

Biogenic amine content and chemical and physical features of italian formaggio di fossa