Article
Oncology
Ekaterina Nikitina, Kristina Alikhanyan, Michelle Nessling, Karsten Richter, Sylvia Kaden, Claudia Ernst, Stefan Seitz, Liubov Chuprikova, Lisa Haefele, Karin Gunst, Nuh Rahbari, Emrullah Birgin, Erik Rasbach, Mohammad Rahbari, Alexander Brobeil, Miriam Schenk, Markus Buechler, Ethel-Michele de Villiers, Timo Bund, Harald zur Hausen
Summary: Chronic inflammation caused by bovine milk and meat factors (BMMFs) and specific subsets of macrophages leads to the synthesis of oxygen radicals and the induction of mutations in actively replicating cells and replicating single stranded DNA. Cancers arising from this process, known as indirect carcinogenesis by infectious agents, are characterized by the absence of persistent genes from the agent in premalignant or cancer cells. This study investigates the structural properties of pleomorphic vesicles, which are regularly observed in peritumor tissues of colorectal, lung, and pancreatic cancer and express BMMF Rep. The results suggest a contribution of Rep or Rep isoforms to the formation of these vesicles.
INTERNATIONAL JOURNAL OF CANCER
(2023)
Article
Food Science & Technology
Sina Pohl, Diana Habermann, Ellen K. Link, Robert Fux, Christine L. Boldt, Charles M. A. P. Franz, Christina Hoelzel, Martin Klempt
Summary: The study aimed to investigate the presence of BMMF-like cssDNAs in a wide range of different food samples, including plants, poultry, wild animals, and seafood. Results confirmed the presence of BMMF/SPHINX-like DNA in virtually all investigated non-bovine food groups, raising questions regarding the cancer hypothesis associated with taurine food products.
Article
Oncology
Ekaterina Nikitina, Amelie Burk-Koerner, Manuel Wiesenfarth, Elizabeth Alwers, Danijela Heide, Claudia Tessmer, Claudia Ernst, Damir Krunic, Petra Schrotz-King, Jenny Chang-Claude, Moritz von Winterfeld, Esther Herpel, Alexander Brobeil, Hermann Brenner, Mathias Heikenwalder, Michael Hoffmeister, Annette Kopp-Schneider, Timo Bund
Summary: This study assessed the expression of bovine milk and meat factors (BMMFs) in large clinical cohorts and found that BMMFs were associated with tumor-adjacent mucosa and tumor tissues of colorectal cancer (CRC) patients, with increased expression in CRC patients compared to healthy controls. The expression of BMMFs might be a marker and early risk factor for CRC, and could be involved in specific inflammatory regulations.
MOLECULAR ONCOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Muhammad Rashid Khan, Abdul Rehman, Salman Khalid, Mansur Ud Din Ahmad, Muhammad Avais, Mobeen Sarwar, Farhat Nazir Awan, Falk Melzer, Heinrich Neubauer, Tariq Jamil
Summary: The study estimated high seroprevalence of bovine brucellosis in Gujranwala, Punjab, Pakistan, with important risk factors including age, herd size, and history of abortion. Recommendations include biosecurity measures, personal protection, quarantine, and routine screening at livestock farms, as well as disease awareness and pasteurization of milk for the general population to prevent zoonosis.
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Maria T. Clausi, Lucia Ciambrone, Mariagrazia Zanoni, Nicola Costanzo, Maria Pacciarini, Francesco Casalinuovo
Summary: The study found that Mycobacterium bovis can survive and remain infectious for up to 23 days in wild boar meat. These meat products are usually consumed fresh after grilling, often cooked at temperatures that do not ensure complete inactivation of pathogenic microorganisms, posing a risk for humans to develop zoonotic tuberculosis.
Review
Food Science & Technology
Thao M. Ho, Bhesh R. Bhandari, Nidhi Bansal
Summary: Factors such as protein content, processing conditions, and foaming methods have a significant impact on the foam quality of dairy products, particularly in terms of their appearance, texture, and stability. This review comprehensively discusses the functionality of milk proteins in producing and stabilizing foam under the influence of these factors, highlighting the challenges faced by researchers and the dairy industry in controlling the foaming process of milk for specific applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Agriculture, Dairy & Animal Science
A. Clinquart, M. P. Ellies-Oury, J. F. Hocquette, L. Guillier, V. Sante-Lhoutellier, S. Prache
Summary: This paper reviews the current state of knowledge on beef carcass and meat quality, emphasizing the on-farm and processing factors that contribute to its high and inconsistent variability. The diversity of livestock systems, as well as farming practices, significantly influence the sensory, nutritional, technological, and image quality attributes of meat. Additionally, pre-slaughter, slaughter, and post-slaughter conditions play a crucial role in the microbiological, sensory, technological, and image quality attributes of beef. However, the interactions between on-farm and slaughter or processing factors are often neglected in quality grading schemes in European countries.
Article
Public, Environmental & Occupational Health
Tilaye Teklewold Deneke, Adam Bekele, Henrietta L. Moore, Tadele Mamo, Gizat Almaw, Getnet Abie Mekonnen, Adane Mihret, Rea Tschopp, Likawent Yeheyis, Catherine Hodge, James L. N. Wood, Stefan Berg, Abraham Aseffa, Abraham Aseffa, Adane Mihret, Bamlak Tessema, Bizuneh Belachew, Eshcolewyene Fekadu, Fantanesh Melese, Gizachew Gemechu, Hawult Taye, Rea Tschopp, Shewit Haile, Sosina Ayalew, Tsegaye Hailu, Rea Tschopp, Adam Bekele, Chilot Yirga, Mulualem Ambaw, Tadele Mamo, Tesfaye Solomon, Tilaye Teklewold, Solomon Gebre, Getachew Gari, Mesfin Sahle, Abde Aliy, Abebe Olani, Asegedech Sirak, Gizat Almaw, Getnet Mekonnen, Mekdes Tamiru, Sintayehu Guta, James Wood, Andrew Conlan, Alan Clarke, Henrietta L. Moore, Catherine Hodge, Constance Smith, R. Glyn Hewinson, Stefan Berg, Martin Vordermeier, Javier Nunez-Garcia, Gobena Ameni, Berecha Bayissa, Aboma Zewude, Adane Worku, Lemma Terfassa, Mahlet Chanyalew, Temesgen Mohammed, Miserach Zeleke
Summary: The study found that about 20% of the population consumed raw milk, with low awareness about pasteurisation and its benefits. Approximately 60% of respondents were at risk of zoonotic diseases through frequent consumption of raw meat.
Article
Food Science & Technology
Birgit Kopainsky, Florian Kapmeier
Summary: The EAT-Lancet planetary health diet calls for reducing red meat consumption globally, but guidelines for implementing it at the national level are yet to be determined. This study explores the impact of dietary scenarios on milk and bovine-meat production and highlights the importance of considering the biological link between them. Ignoring this link can lead to imbalances between national dietary guidelines and production outcomes, potentially leading to food waste and unnecessary greenhouse gas emissions. The study also found that current national dietary guidelines in Europe disregard this link and are incompatible with the planetary health diet.
Article
Immunology
Daniel Lazzari de Quadros, Vitoria Agnoletto Ribeiro, Mariana Antunes Rezende, Yasmin Ampese Mate, Marcio Alexandro Gomes, Katia Secchi, Daisy Maria Strottmann, Rafael Frandoloso, Luiz Carlos Kreutz
Summary: This study found that BLV DNA could be detected in fresh milk and raw meat consumed by humans, and anti-BLV antibodies were also found in human blood, further supporting the hypothesis that BLV might cause a zoonotic infection.
COMPARATIVE IMMUNOLOGY MICROBIOLOGY AND INFECTIOUS DISEASES
(2023)
Article
Agriculture, Dairy & Animal Science
Melissa Duplessis, Annie Frechette, William Poisson, Lya Blais, Jennifer Ronholm
Summary: Milk is a staple and complete food with essential nutrients, including vitamin B-12. Optimizing ruminal conditions positively affects milk B12 concentration, while different bedding types do not have an impact on B12 levels.
Article
Parasitology
J. M. Hernandez-Agudelo, C. Bartolotti, C. Tejeda, C. Tomckowiak, J. P. Soto, P. Steuer, F. Ulloa, M. Salgado
Summary: This study revealed a high prevalence of C. burnetii infection in dairy cattle herds in southern Chile, but no new Q fever outbreaks have been reported. Further research is needed to better understand the transmission dynamics and management practices associated with C. burnetii infection, in order to develop effective prevention and control strategies.
Article
Food Science & Technology
Caterina Villa, Monica B. M. Moura, Joana Costa, Isabel Mafra
Summary: Two methods based on indirect ELISA were developed for quantification of MPC in meat products, using beta-lactoglobulin and caseins as markers. The results showed that caseins were more resistant to autoclaving than beta-lactoglobulin. An in-house ELISA using a commercial anti-casein antibody was proposed as a highly specific and sensitive method, which is cheaper than available ELISA kits.
Article
Food Science & Technology
Fanyu Meng, Therese Uniacke-Lowe, Alan L. L. Kelly
Summary: The study investigated the effects of heating, addition of calcium-chelating agents, sonication, and freezing on the creaming of bovine milk. Heating had a slight impact on the creaming rate, while the addition of trisodium citrate enhanced the creaming rate. Sonication and high-temperature heating resulted in the flocculation of fat globules in the cream region.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
