Review
Physiology
Kathrin M. Engel, Juergen Schiller, Christina E. Galuska, Beate Fuchs
Summary: Phospholipids can be converted into lipid biomarkers by phospholipases and reactive oxygen species, leading to changes in their concentrations under various physiological and pathophysiological conditions. Lysophospholipids are of particular interest due to their pro- and anti-inflammatory properties and can be generated through different pathways, with lysophosphatidylcholine being the most easily detectable species. The effects of lipid biomarkers as signaling molecules in human and animal pathologies such as infertility, cancer, atherosclerosis, and aging will also be briefly discussed.
FRONTIERS IN PHYSIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Jirina Hofmanova, Josef Slavik, Miroslav Ciganek, Petra Ovesna, Zuzana Tylichova, Martina Karasova, Ondrej Zapletal, Nicol Strakova, Jirina Prochazkova, Jan Bouchal, Zdenek Kolar, Jiri Ehrmann, Monika Levkova, Zlatka Huskova, Pavel Skalicky, Alois Kozubik, Miroslav Machala, Jan Vondracek
Summary: The development of colon cancer is accompanied by significant lipid alterations, particularly in terms of fatty acid profiles within tumor cells. These changes are associated with increased expression of fatty acid synthesis genes and altered expression of enzymes involved in fatty acid elongation and desaturation. Additionally, specific lysophospholipids and corresponding phospholipids show significant changes in ratios, with upregulation of long-chain and very-long chain fatty acids in tumor cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Paolo D'Incecco, Luca Bettera, Elena Bancalari, Veronica Rosi, Marta Sindaco, Serena Gobbi, Paolo Candotti, Nelson Nazzicari, Sara Limbo, Monica Gatti, Luisa Pellegrino
Summary: The microbial population and composition of raw milk can be modified by high-speed centrifugation, affecting the characteristics of derived hard cheeses. Experimental cheeses produced from centrifuged milk had lower levels of lactobacilli and showed differences in proteolysis and amino acid formation compared to control cheeses. These cheeses also had lower ester content and were differentiated from control cheeses by assessors. Therefore, the use of high-speed centrifugation should be discouraged if the distinctive traits of raw-milk cheeses, particularly PDO cheeses, are desired to be retained.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Lisa F. Stinson, Michelle L. Trevenen, Donna T. Geddes
Summary: This study investigated the impact of cold storage on viable bacterial populations in human milk. The results showed that cold storage significantly altered the composition of both the viable microbiome and total bacterial DNA profile, while not affecting the richness nor diversity of the samples. These findings have potential implications for infant gut colonisation and infant health.
Article
Agriculture, Multidisciplinary
Yaqi Meng, Ning Qiu, Vincent Guyonnet, Russell Keast, Chunxia Zhu, Yoshinori Mine
Summary: This study investigated the impact of high-temperature storage on the lipid composition of egg yolk using lipidomics. The results showed that high-temperature storage led to a decrease in fatty acid saturation, reducing the edible value of egg yolk. Additionally, the content of phospholipids, especially highly unsaturated phosphatidylcholine, was significantly reduced, which may be the primary cause of the changes in emulsifying properties and flavor of egg yolk.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemical Research Methods
HanQi Wayne Zhao, Katherine Serrano, Davide Stefanoni, Angelo D'Alessandro, Dana Devine
Summary: The research shows that cold-stored platelets have higher hemostatic functions and can be stored for longer periods, with lower oxidative stress and reduced energy needs.
JOURNAL OF PROTEOME RESEARCH
(2021)
Article
Biotechnology & Applied Microbiology
Sourish Bhattacharya, Sandhya Mishra, Antonio Zuorro, Heba Hassan Salama, Alexandru Vasile Rusu, Monica Trif
Summary: Despite decades of research, most processes for preserving raw milk at room temperature still rely on chemical preservatives. This study isolated ε-polylysine, a natural preservative, from the fermentation broth of Bacillus licheniformis PL26 and tested its antimicrobial properties for milk applications. Results showed that raw milk samples containing 0.02% ε-polylysine could be stored at 4 degrees C for up to 16 days without spoilage, and raw milk samples with 0.02% ε-polylysine and 0.2% sodium bicarbonate could be stored at 35 degrees C for up to 48 hours.
FERMENTATION-BASEL
(2023)
Article
Biochemical Research Methods
Andrew Gold, Li Chen, Jiangjiang Zhu
Summary: This paper conducts a comprehensive study on the metabolic and lipidomic characteristics of Escherichia coli's adaptation to acid stress. The results show significant differences in the extracellular metabolome and lipidome induced by amino acid supplementation, as well as alterations in metabolic pathways and phospholipid synthetic pathways. The findings suggest that acid resistance mechanisms may have a coordinated metabolic phenotype.
JOURNAL OF PROTEOME RESEARCH
(2022)
Article
Food Science & Technology
Judith A. Narvhus, Oda Nilsen Baekkelund, Ellen Marie Tidemann, Hilde Marit Ostlie, Roger K. Abrahamsen
Summary: The diversity of seven strains of Pseudomonas spp. isolated from raw milk was studied for their growth and proteolytic and lipolytic activity in milk at varying temperatures. Results showed that the strain of Pseudomonas and its properties determined the nature and severity of deleterious changes in milk and milk products. Proteolysis was more prominent at 22 degrees C, while lipolysis showed activity at all temperatures tested.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Biotechnology & Applied Microbiology
Edilane Cristina do Nascimento, Melissa Correa Sabino, Lucas da Roza Corguinha, Brenda Neres Targino, Carla Cristine Lange, Claudia Lucia de Oliveira Pinto, Priscila de Faria Pinto, Pedro Marcus Pereira Vidigal, Anderson S. Sant'Ana, Humberto Moreira Hungaro
Summary: The study isolated and characterized P. fluorescens-infecting phages, which showed high specificity and effectiveness in reducing bacterial counts and delaying protein degradation during cold storage.
Article
Biochemical Research Methods
Dorota Garwolinska, Michal Mlynarczyk, Agata Kot-Wasik, Weronika Hewelt-Belka
Summary: The study found that storage of human milk samples at 4 degrees Celsius for 4 days and subjecting them to three freeze-thaw cycles can lead to changes in lipid content. Differences in levels of certain lipid species between samples stored at -20 degrees Celsius and -80 degrees Celsius were not statistically significant, and individual variance remained consistent regardless of sample storage conditions. Storing HM samples at -20 degrees Celsius for up to 3 weeks and at -80 degrees Celsius for up to 12 weeks ensures sample lipidome stability.
JOURNAL OF PROTEOME RESEARCH
(2022)
Article
Chemistry, Applied
Shaolei Wang, Siming Li, Baochao Hou, Baolei Li, Cristabelle De Souza, Mythili Ramachandran, Huaxi Yi, Lanwei Zhang, Kai Lin
Summary: This study measured the phospholipid composition of cow, goat, donkey, and yak milk and identified 33 fatty acids and 74 molecular species of phospholipids. The major fatty acids in the phospholipids of these animal milks were C16:0, C18:0, and C18:1, which were mainly saturated fatty acids. Additionally, the molecular species of phospholipids varied among the different animal milks, with 18:0/18:2 being the most abundant. The results of this study provide valuable insights into the functional and nutritional properties of phospholipids in different animal milks and can enhance their utilization.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Multidisciplinary Sciences
Chalinee Phiphattanaphiphop, Komgrit Leksakul, Wasawat Nakkiew, Rungrueang Phatthanakun, Trisadee Khamlor
Summary: Mastitis directly affects milk production and quality in dairy cows, leading to decreased income from milk sales. The popular California mastitis test has a high error rate of over 40%, contributing to the spread of mastitis. A new microfluidic device was designed and fabricated to identify different stages of mastitis with high accuracy and quick analysis. By introducing this device, the spread of mastitis in dairy cows can be significantly reduced, resulting in higher quality and more profitable milk production.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Zaina Kadri, Freek Spitaels, Margo Cnockaert, Mohamed Amar, Marie Joossens, Peter Vandamme
Summary: The study analyzed the bacterial composition in four raw camel milk samples, revealing the presence of established and novel dairy lactic acid bacteria, as well as bacteria indicating poor hygiene conditions and psychrotrophic spoilage organisms. The large numbers of Lactococcus and Enterococcus isolates obtained provide an interesting resource for starter culture selection.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Hui Yan, Wen Du, Shoukun Ji, Chunyan Guo, Yujing Zhang, Yajing Wang, Zhijun Cao, Shengli Li
Summary: The microbiota composition in raw milk and teat skin, as well as the bacterial interaction between the two adjacent spatial locations, were investigated in this study. The results showed significant differences in bacterial communities between raw milk and teat skin, with a transfer of bacteria occurring between the two locations. The teat bath with iodine disinfectant was found to affect the microbiota composition in teat skin.
FERMENTATION-BASEL
(2022)