RESUMEN
Although conventional thermal processing is still the most commonly used preservation technique in cloudy apple juice production, detailed knowledge on phenolic compound degradation during thermal treatment is still limited. To evaluate the extent of thermal degradation as a function of time and temperature, apple juice samples were isothermally treated during 7,200s over a temperature range of 80-145 °C. An untargeted metabolomics approach based on liquid chromatography-high resolution mass spectrometry was developed and applied with the aim to find out the most heat labile phenolic constituents in cloudy apple juice. By the use of a high resolution mass spectrometer, the high degree of in-source fragmentation, the quality of deconvolution and the employed custom-made database, it was possible to achieve a high degree of structural elucidation for the thermolabile phenolic constituents. Procyanidin subclass representatives were discovered as the most heat labile phenolic compounds of cloudy apple juice.
Asunto(s)
Bebidas/análisis , Malus/química , Fenoles/análisisRESUMEN
AIMS: To assess the survival of Mycobacterium avium ssp. paratuberculosis (MAP) in yoghurt and commercial fermented milk products containing probiotic strains. METHODS AND RESULTS: Whole and skimmed UHT milk artificially inoculated with MAP were used to manufacture yoghurt, using two different yoghurt starter cultures. Five commercial fermented milk products were inoculated with MAP. Two different MAP strains were studied. The survival of MAP in all products was monitored by culture over a 6-week storage period at 6°C. In yoghurt, MAP counts did not change appreciably during the storage period. Fat content and type of yoghurt starter culture had no consistent effect on the survival of MAP. In the fermented milk products, survival patterns varied but resulted in a 1·5 to ≥3·8 log reduction for the Niebüll strain and a 1·2-2·2 log reduction for the NIZO strain after 6 weeks, depending on the probiotic starters present in the product. CONCLUSIONS: MAP easily survived in yoghurt but MAP numbers decreased in fermented milk products containing probiotic cultures. SIGNIFICANCE AND IMPACT OF THE STUDY: The results contribute to the lack of knowledge on the behaviour of MAP in yoghurt and fermented milk products containing probiotic cultures. This knowledge is valuable in the context of the risk of MAP transmission to humans via yoghurt and the possible contribution of probiotic fermented milk products to the elimination of MAP.
Asunto(s)
Productos Lácteos Cultivados/microbiología , Microbiología de Alimentos , Mycobacterium avium subsp. paratuberculosis/crecimiento & desarrollo , Probióticos , Yogur/microbiología , Animales , Bifidobacterium/crecimiento & desarrollo , Recuento de Colonia Microbiana , Fermentación , Manipulación de Alimentos , Lactobacillus/crecimiento & desarrollo , Viabilidad Microbiana , RefrigeraciónRESUMEN
The purpose of the study was to determine the distribution of Mycobacterium avium ssp. paratuberculosis (MAP) across the main milk and colostrum fractions (cream, curd, and whey). Raw milk and colostrum were inoculated with 1 of 2 MAP strains, ATCC 19698 or S-23, yielding initial concentrations of 10(6) to 10(7) cfu/mL. After fractionation, for milk as well as for colostrum, 80 to 90% of the recovered MAP cells were found in the curd fraction and 10 to 20% in the cream fraction. Total MAP colony counts in milk whey were 4 to 5 log(10) units lower than colony counts of inoculated milk. In colostrum, colony counts were 2 to 3 log(10) units lower in whey than in inoculated colostrum. Because of the slow growth of MAP and to proceed more smoothly with set-up and optimization of the method, luminescent MAP strains were used. The high correlation coefficient (r=0.960) between colony counts and luminescence measurements showed that the use of luminescent MAP strains during method development was plausible.
Asunto(s)
Calostro/microbiología , Leche/microbiología , Mycobacterium avium subsp. paratuberculosis/aislamiento & purificación , Animales , Recuento de Colonia Microbiana/veterinaria , Microbiología de AlimentosRESUMEN
Milk with an increased content of unsaturated fatty acids was obtained by incorporating 60% of extruded linseed into the concentrate of cows. Two groups of Holstein cows (3 animals/group) were fed a concentrate (control or linseed enriched) together with the same roughage diet (ad libitum). After an adaptation period of 3 wk, evening and morning milk samples were collected every 7 d for 3 wk. Milk was decreamed and anhydrous milk fat (AMF) was isolated from the fat fraction by using the Bureau of Dairy Industries method. The objective of this study was to investigate if the crystallization mechanism of milk fat changed when the content of unsaturated fatty acids was increased. Therefore, the crystallization behavior of a milk fat enriched with unsaturated fatty acids was compared with that of a control milk fat. Nonisothermal crystallization was investigated with differential scanning calorimetry, and 1-step and 2-step isothermal crystallization behaviors were investigated using pulsed nuclear magnetic resonance, differential scanning calorimetry, and x-ray diffraction. A higher content of unsaturated fatty acids in AMF resulted in an increased proportion of low melting triglycerides. These triglycerides lowered the solid fat content profile, particularly at refrigerator temperatures. Furthermore, they induced some changes in the crystallization and melting behaviors of milk fat compared with a control AMF, although no fundamental changes in the crystallization mechanism could be revealed. Even though a lower melting point could be observed for milk fat with a higher content of unsaturated fatty acids, a similar degree of supercooling was needed to initiate crystallization, resulting in a shift in onset temperature of crystallization toward lower temperatures. In addition, slower crystallization kinetics were measured, such as a lower nucleation rate and longer induction times, although crystallization occurred in a similar polymorphic crystal lattice. During melting, a shift in offset temperature toward lower temperatures could be observed for the 3 melting fractions of AMF in addition to a higher proportion of low melting triglycerides. These results demonstrate that a higher content of unsaturated fatty acids has some effect on the crystallization behavior of milk fat. This knowledge could be used to produce dairy products of similar or superior quality compared with conventional products by intervening in the production process of dairy products.
Asunto(s)
Suplementos Dietéticos , Grasas/química , Lino , Leche/química , Animales , Bovinos , Cristalización , Dieta/veterinaria , Ácidos Grasos/análisis , Ácidos Grasos Insaturados , FemeninoRESUMEN
Bovine herpesvirus 4 (BoHV-4) is a gammaherpesvirus highly prevalent in the cattle population that has been isolated from the milk and the serum of healthy infected cows. Several studies reported the sensitivity and the permissiveness of some human cells to BoHV-4 infection. Moreover, our recent study demonstrated that some human cells sensitive but not permissive to BoHV-4 support a persistent infection protecting them from tumor necrosis factor-alpha-induced apoptosis. Together, these observations suggested that BoHV-4 could represent a danger for public health. To evaluate the risk of human infection by BoHV-4 through milk or serum derivatives, we investigated the resistance of BoHV-4 to the mildest thermal treatments usually applied to these products. The results demonstrated that milk pasteurization and thermal decomplementation of serum abolish BoHV-4 infectivity by inactivation of its property to enter permissive cells. Consequently, our results demonstrate that these treatments drastically reduce the risk of human infection by BoHV-4 through treated milk or serum derivatives.
Asunto(s)
Infecciones por Herpesviridae/prevención & control , Herpesvirus Bovino 4/patogenicidad , Calor , Leche/virología , Animales , Manipulación de Alimentos/métodos , Infecciones por Herpesviridae/transmisión , HumanosRESUMEN
A total of 4000 bacterial strains were isolated from milk, cheese and from different samples taken on the farm (silage, faeces) and screened for their antimicrobial activity against Listeria monocytogenes. Only eight of the almost 4000 strains exhibited inhibitory activity in the cell-free supernatant fluid. Two different Enterococcus strains (RZS C5 and RZS C13) were chosen for further study. Plasmid profile analysis of both revealed that RZS C5 contained a 4 kb plasmid while RZS C13 contained a 23 kb plasmid. The inhibitory compounds were proteinaceous and active against all Listeria spp. tested while most of the lactic acid bacteria were insensitive. Weak inhibition was also detected against Clostridium perfringens and some Bacillus spp. Cross-inhibition tests showed different profiles. The bacteriocins were heat-resistant and were very stable during storage, especially at low pH values. Their molecular weight was estimated at +/- 3.0 kDA. Addition of 200 AU/ml of bacteriocin resulted in an initial rapid decrease of the number of viable L. monocytogenes cells followed by slower a logarithmic decrease.
Asunto(s)
Bacteriocinas/aislamiento & purificación , Enterococcus faecium/metabolismo , Microbiología de Alimentos , Listeria monocytogenes/efectos de los fármacos , Animales , Bacteriocinas/biosíntesis , Bacteriocinas/farmacología , Queso/microbiología , Medios de Cultivo , Estabilidad de Medicamentos , Calor , Concentración de Iones de Hidrógeno , Leche/microbiologíaRESUMEN
We have synthesized the photoactivatable probes 3-azido-L-tyrosine and p-azido-L-phenylalanine and studied their capacity to inhibit the incorporation of [3H]tyrosine into tubulin catalyzed by tubulin:tyrosine ligase. Without illumination, only 3-azido-L-tyrosine reversibly inhibits the enzyme. Upon illumination, both reagents irreversibly photoinactivate the enzyme in a similar way. The ligase can be protected against photoinactivation by reversibly blocking essential thiol groups with pCMB during illumination.
Asunto(s)
Azidas/farmacología , Péptido Sintasas/antagonistas & inhibidores , Tirosina/análogos & derivados , Marcadores de Afinidad , Animales , Encéfalo/enzimología , Cloromercuribenzoatos/farmacología , Técnicas In Vitro , Fenilalanina/análogos & derivados , Fotoquímica , Relación Estructura-Actividad , Compuestos de Sulfhidrilo , Porcinos , Tubulina (Proteína)/metabolismo , Tirosina/farmacología , Ácido p-CloromercuribenzoicoRESUMEN
We have studied the capacity of different iodinated derivatives of phenylalanine and tyrosine to inhibit the incorporation of [3H]tyrosine into tubulin catalyzed by tubulin:tyrosine ligase. In contrast to thyronine and its iodinated derivatives, iodotyrosines were efficient inhibitors. That they also functioned as substrates of the enzyme was shown by the effective incorporation of [125I]mono- and diiodotyrosine into tubulin. The label was shown to be located at the carboxy terminus. Labeling by this method conserves the polymerization capacity of tubulin in contrast with classical radioiodination methods involving oxidation.