Review
Nutrition & Dietetics
Earl H. Harrison
Summary: Naturally occurring retinoids have different metabolic pathways, with β-apocarotenoids being regarded as an important subclass. β-apocarotenoids are found in plant-based foods, and while their levels are relatively low, they may be generated in vivo under oxidative stress conditions. These compounds are structurally similar to retinol and may modulate retinol metabolism and signaling.
Editorial Material
Biology
Lori A. Passmore, Terence T. L. Tang
Summary: Long poly(A) tails enhance translation in early development, but not in mature cells with elevated levels of the protein PABPC.
Editorial Material
Immunology
Lauren Murphy, Adam J. Mead
Summary: In this study, researchers identified a complex structural variant causing inherited thrombocytopenia in a multigenerational family using long-read sequencing and RNA sequencing techniques. The variant resulted in overexpression of a pathogenic gain-of-function WAC-ANKRD26 fusion transcript.
JOURNAL OF EXPERIMENTAL MEDICINE
(2021)
Article
Psychology, Educational
Monica Morell, Ji Seung Yang, Jessica R. Gladstone, Lara Turci Faust, Annette R. Ponnock, Hyo Jin Lim, Allan Wigfield
Summary: Grit is defined as passion and perseverance for achieving long-term goals, including consistency of interests and perseverance of effort. Research suggests that there is no consistent factor or factors of grit across different ages and cultures, with perseverance of effort being the strongest predictor of academic performance in various samples.
JOURNAL OF EDUCATIONAL PSYCHOLOGY
(2021)
Article
Chemistry, Applied
Liangtao Lv, Xin Qu, Ni Yang, Ishfaq Ahmed
Summary: Acrolein treatment can induce structural changes in β-lactoglobulin (BLG) leading to aggregation, which decreases IgE binding capacity and the release of mediators and cytokines in cells. This results in lower allergenicity in mice as shown by decreased levels of BLG-specific antibodies and release of histamine and mMCP-1. These findings suggest that acrolein-induced BLG aggregation may reduce the allergenicity of BLG in milk.
Review
Immunology
Kai J. Rogers, Rahul Vijay, Noah S. Butler
Summary: Humoral immunity plays a critical role in limiting Plasmodium parasite infections and the severity of malaria. Naturally acquired immunity against malaria is inefficient and protection is relatively short-lived. Recent advances have been made in understanding the molecular and cellular pathways that regulate Plasmodium parasite-specific B cell responses and durable anti-malarial humoral immunity.
MICROBES AND INFECTION
(2021)
Review
Oncology
Nadine E. Smith, Phaedra Spencer-Merris, Archa Hannah Fox, Janni Petersen, Michael Z. Michael
Summary: The long noncoding RNA NEAT1 is often dysregulated in cancer, and it plays a role in promoting glycolysis and cancer cell proliferation. Previous studies have mainly focused on quantifying total NEAT1 and NEAT1_2 expression levels, and the contribution of specific NEAT1 isoforms is not well understood.
Article
Chemistry, Applied
Valerij Y. Grinberg, Tatiana V. Burova, Natalia V. Grinberg, Vladimir E. Tikhonov, Alexander S. Dubovik, Victor N. Orlov, Irina G. Plashchina, Anatolii I. Usov, Alexei R. Khokhlov
Summary: The complex formation and protein-polysaccharide interactions in the beta-lactoglobulin-oligochitosan system were studied under different pH conditions using ITC, DSC, and DLS. The results showed the formation of a complex between beta-lactoglobulin and oligochitosan at pH 5.5 and 6.0. At pH 3.0, where both the protein and polysaccharide are positively charged, the denaturation parameters of beta-lactoglobulin remained the same regardless of the presence of the polysaccharide.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Maria Luisa Lopez-Castejon, Carlos Bengoechea, Jose Manuel Alguacil, Cecilio Carrera
Summary: Inulin, a prebiotic ingredient used in the food industry, has been found to influence the properties of food foams at lower concentrations, while higher concentrations lead to the control of system behavior by the properties of the continuous phase. Interfacial rheological properties play a key role at lower inulin concentrations, while at higher concentrations, the influence is hindered by the properties of the continuous phase. The results highlight the role of inulin in promoting air/water interface stabilization and its thickening effect.
FOOD HYDROCOLLOIDS
(2021)
Article
Engineering, Chemical
Qiufang Liang, Xiaofeng Ren, Wenjuan Qu, Xi Zhang, Yu Cheng, Haile Ma
Summary: The study found that ultrasound treatment for 20 and 30 minutes significantly improved the degree of hydrolysis and peptide yield of beta-LG, while longer treatment durations had little effect. Ultrasound treatment caused dynamic changes in protein structure, with short-duration treatment inducing partial unfolding and long-duration treatment inducing protein aggregation.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Physiology
Lindsay Sawyer
Summary: The two lipocalins, beta-lactoglobulin and glycodelin, are closely related members of the lipocalin family, but they have substantially different functions. While glycodelin has well defined biological functions, the function of beta-lactoglobulin remains elusive. Glycodelin is associated with reproduction while beta-lactoglobulin's function is unclear.
FRONTIERS IN PHYSIOLOGY
(2021)
Article
Behavioral Sciences
Diana Armbruster, Klaus-Peter Lesch, Alexander Strobel
Summary: Differences in moral sentiments are investigated, and a functional serotonergic polymorphism, 5-HTTLPR, is found to be associated with moral choices, particularly deontological tendencies. Gender and endocrine status moderate this association. These findings suggest that 5-HTTLPR may modulate cognitive and emotional processes contributing to moral decisions.
BEHAVIOURAL BRAIN RESEARCH
(2023)
Article
Acoustics
Jiayuan Liu, Gongshuai Song, Like Zhou, Yawen Yuan, Danli Wang, Tinglan Yuan, Ling Li, Guanghua He, Gongnian Xiao, Feng Chen, Jinyan Gong
Summary: The beta-lactoglobulin-chlorogenic acid (LG-CA) conjugate was formed using ultrasonication, redox-pair method, and their combination. The conjugate formation was confirmed through SDS-PAGE and showed changes in the secondary structure of LG-CA conjugate using FTIR and CD. Both ultrasonic treatment and its combination with redox-pair method significantly improved the antioxidant properties of LG.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Chemistry, Applied
Weiji Liu, Yuting Feng, Guillaume Delaplace, Christophe Andre, Xiao Dong Chen
Summary: The thermal denaturation of beta-lactoglobulin (BLG) in the presence of calcium ions plays a role in dairy fouling during milk processing. However, the current kinetic model for BLG denaturation oversimplifies the unfolding process and does not consider simultaneous aggregation. This paper proposes a novel approach that suggests the thermal unfolding of BLG is thermodynamically controlled, with a chemical equilibrium between native and unfolded BLG followed by irreversible aggregation. The model was used to examine the effect of calcium ions on the unfolding equilibrium and aggregation process of BLG in whey protein solutions, revealing the protective role of calcium ions in the unfolding equilibrium and their facilitation of BLG aggregation. This approach provides a more realistic understanding of the heat-induced behavior of different BLG species and has the potential to improve fouling prediction during thermal processing.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Yingting Luo, Yaqi Tu, Fazheng Ren, Hao Zhang
Summary: The Maillard reaction between polydextrose and ll-lactoglobulin resulted in the formation of Maillard reaction products (MRPs). Heating led to changes in the structure, antigenicity, and antioxidant activity of ll-lactoglobulin, indicating the formation of LLG-PDX MRPs.
Review
Food Science & Technology
Aswathi Soni, Linda M. Samuelsson, Simon M. Loveday, Tanushree B. Gupta
Summary: Bioactive compounds in food have significant impacts on human health, but they are sensitive to thermal treatments during processing. Milk is a rich source of such compounds, and different processing technologies can affect them in varying ways. Further research is needed to optimize processing parameters for achieving both microbial safety and nutritional quality.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Nutrition & Dietetics
Teresa F. Wegrzyn, Sharon Henare, Natalie Ahlborn, Noha Ahmed Nasef, Linda M. Samuelsson, Simon M. Loveday
Summary: The study found that there were differences in postprandial plasma amino acid response and urine metabolite fingerprints between soy-dairy protein blends and whey protein in older adults. However, overall, the protein source did not significantly impact the postprandial plasma amino acid response.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Food Science & Technology
Chih-Chieh Chuang, Aiqian Ye, Skelte G. Anema, Simon M. Loveday
Summary: The solubility of hemp globulins was improved by blending with sodium caseinate and treating with a pH-cycling process. Nanoparticles formed after the pH-cycling were heat-stable and mainly assembled by hydrogen bonding. The nanoparticles exhibited irreversible aggregation above 60 degrees C due to thiol-disulphide exchange.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Visaka Anantawat, Simon M. Loveday, Harjinder Singh, Skelte G. Anema
Summary: Heat treatment has significant effects on the protein composition and gelation behavior of dairy products. Differences between HEHO milk and HOHE milk are observed in whey protein denaturation and protein adsorption to fat globules.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Agriculture, Dairy & Animal Science
Simon M. Loveday, Mike Weeks, Dongwen Luo, Julie Cakebread
Summary: This study found that the type of milk can change over the season, and different factors control the heat stability of type A versus type B milks. In type A milks, urea concentration, osmotic pressure, and milk solids are the key predictors of heat stability, while in type B milks, casein micelle size and ionic calcium play important roles in predicting heat stability.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Li Day, Julie A. Cakebread, Simon M. Loveday
Summary: There are important differences in molecular structure, amino acid profile, digestibility, and technical functionality between animal and plant proteins, which impact their bioavailability and sensory quality. Plant-based foods provide less complete protein nutrition and may have deficiencies in essential amino acids compared to animal proteins. More research and innovation are needed to enhance the potential of plant proteins, and there may be synergistic effects between plant and animal proteins in creating nutritious and attractive foods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Marina Marinea, Ashling Ellis, Matt Golding, Simon M. Loveday
Summary: This study aimed to explore the impact of soy protein gel matrix on the release of phenolic acids. The results suggest that the bioaccessibility of phenolic acids is controlled by their interactions with the protein gel.
Review
Nutrition & Dietetics
Simon M. Loveday
Summary: The rates of dietary protein digestion and absorption can be significantly influenced by food processing treatments such as heating, gelling, and enzymatic hydrolysis. This review examines the evidence of how industrial and domestic food processing modifies the release and absorption of amino acids following a protein-rich meal. It highlights the importance of considering the effects of different processing methods on protein bioavailability and emphasizes the need for further research on non-animal protein digestion and absorption.
NUTRITION RESEARCH REVIEWS
(2022)
Article
Agriculture, Dairy & Animal Science
Ana Carolina Marshall, Nicolas Lopez-Villalobos, Simon M. Loveday, Ashling Ellis, Warren McNabb
Summary: The objective of this study was to model the lactation curves of dairy sheep in a New Zealand commercial flock and provide information on milk, fat, protein, and lactose yields. The study found that there is potential for improvement in lactation yields and persistency in New Zealand dairy sheep through farming system improvements and a national genetic improvement programme. This study provides valuable experience for a larger-scale animal breeding programme in New Zealand.
Article
Food Science & Technology
Sewuese S. Okubanjo, Sam J. Brooke, Rob Ward, Nic Mostert, Simon M. Loveday, Aiqian Ye, Peter J. Wilde, Harjinder Singh, Mark Waterland
Summary: This study used confocal Raman microscopy and microfluidic channels to investigate the location and mobility of hydrophobic antioxidant (beta-carotene) in food-grade emulsions. Microfluidic channels were used to isolate emulsion droplets, providing a more effective way to study antioxidant mobility. The results showed minimal migration of beta-carotene between shell and core droplets, suggesting the possibility of delivering two incompatible compounds by spatially segregating them in emulsion droplets.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Juliana A. S. Leite, Carlos A. Montoya, Simon M. Loveday, Jane A. Mullaney, Trevor S. Loo, Warren C. McNabb, Nicole C. Roy
Summary: This study examined the impact of heating and drying on milk protease activities in cow, sheep, and goat milk, compared to raw milk. The results showed that plasmin activity decreased in goat and sheep milk, while cathepsin D activity increased in spray-dried cow milk after heating. In vitro digestion with pancreatin increased both plasmin and cathepsin D activities. Milk proteases were found to contribute to protein hydrolysis in the stomach and small intestine.
Meeting Abstract
Agriculture, Dairy & Animal Science
A. Acevedo-Fani, H. J. Qazi, S. M. Loveday, A. Ye, H. Singh
JOURNAL OF DAIRY SCIENCE
(2022)
Letter
Food Science & Technology
Simon M. Loveday, Christiani Jeyakumar Henry
Article
Biochemistry & Molecular Biology
Teresa Francis Wegrzyn, Alejandra Acevedo-Fani, Simon M. Loveday, Harjinder Singh
Summary: Different protein compositions in beverages can affect protein aggregation and clot formation during gastric digestion, with beverages high in milk proteins showing greater clot formation, and increasing soy protein proportion leading to faster protein emptying rates. Heating to 80 degrees C has minimal impact on protein emptying rate and clot protein content. The results suggest potential for developing protein beverages for controlled delivery of proteins and amino acids.
Article
Biochemical Research Methods
Laura Payling, Nicole C. Roy, Karl Fraser, Simon M. Loveday, Ian M. Sims, Peter H. Janssen, Stefan J. Hill, Laura G. Raymond, Warren C. McNabb
Summary: This protocol explores the relationship between breath methane and gut microbiome composition and functionality using breath testing and ex vivo fermentations. It offers a useful systems biology approach for studying the human gut microbiome, combining standardized methods in breath testing and fecal sampling. The accessible and easy-to-repeat model may deviate from human physiological conditions due to its relative simplicity.
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)
