Review
Food Science & Technology
Fateme Adinepour, Shiva Pouramin, Ali Rashidinejad, Seid Mahdi Jafari
Summary: This article reviews the recent literature on the addition of encapsulated bioactives to milk and dairy products. Encapsulation techniques can protect sensitive compounds and prevent adverse interactions with milk compounds. However, there are challenges in applying this technology in the dairy industry.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Nutrition & Dietetics
Pankaj Koirala, Merina Dahal, Sampurna Rai, Milan Dhakal, Nilesh Prakash Nirmal, Sajid Maqsood, Fahad Al-Asmari, Athisaya Buranasompob
Summary: Metabolic syndrome is on the rise globally, and milk protein-derived peptides (MPDP) have demonstrated potential as a natural alternative treatment. This review explores the production and bioactivities of MPDP against metabolic syndrome. It also highlights the importance of digestive stability, allergenicity, and future directions for MPDP application.
CURRENT NUTRITION REPORTS
(2023)
Article
Agriculture, Dairy & Animal Science
Magdalena Stobiecka, Jolanta Krol, Aneta Brodziak
Summary: Consumption of food products rich in natural antioxidants improves the antioxidant status and reduces the risk of civilization diseases; milk and dairy products are rich sources of antioxidant compounds that can be enhanced through animal nutrition or processing modifications.
Article
Chemistry, Applied
Hina Kamal, Asgar Ali, Cheng Foh Le
Summary: The present study aimed to investigate the effect of green solvent processing on extracting valuable protein from expired dairy and non-dairy milk products, as well as to compare the efficiency and quality of extracted protein using conventional and green solvents. The results showed that green solvents were more effective than conventional solvents in terms of protein recovery, structural and functional modifications.
Review
Biochemistry & Molecular Biology
Ruben Agregan, Noemi Echegaray, Maria Lopez-Pedrouso, Radwan Kharabsheh, Daniel Franco, Jose M. Lorenzo
Summary: Proteomics has made significant advances in the field of medicine and has applications in other scientific areas, such as the study of milk. Milk proteomics can help characterize milk samples and products in detail, with significant applications in industry for quality control and improvement.
Review
Biochemistry & Molecular Biology
Shan Wang, Kewen Wu, Ya-Jie Tang, Hai Deng
Summary: This article introduces the research on alpha,beta-Dehydroamino acids (dhAAs) from 2000 to 2023 and their applications in natural products. DhAAs have synthetic flexibility and can be used in chemical reactions and biological applications. Dha and Dhb residues are the most common. The formation of other dhAA residues is less understood. The article also discusses the biosynthetic pathways of some dhAA residues.
NATURAL PRODUCT REPORTS
(2023)
Article
Food Science & Technology
Hale Inci Ozturk, Aysun Orac, Nihat Akin
Summary: This study identified the peptide profiles of goat skin Tulum cheese and observed peptide dynamics during a 180-day ripening period. The amount of as- and ss-caseins decreased with ripening time, while the number of bioactive peptides increased. Aminopeptidase and carboxypeptidase activities were found to play a significant role in peptide formation during Tulum cheese ripening. Peptides released from casein proteolysis exhibited various bioactivities, including antibacterial, antifungal, anticarcinogenic, and immunomodulator properties. The number of bioactive peptides increased during ripening, suggesting that longer ripening times can have positive effects on human health and provide opportunities for functional food development.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Aili Li, Yiming Ma, Nan Cui, Xinyue Zhang, Qingfang Zheng, Peng Du, Mingshuang Sun
Summary: This paper discusses the relationship between dental caries and daily diet and nutritional intake. Dairy products, rich in nutrients, have a low caries effect. Through functional and active components, especially dairy products containing probiotics, dental caries can be managed. This research provides theoretical reference for the prevention and treatment of dental caries through scientific milk consumption in the future.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Review
Food Science & Technology
Giovanni Barone, Saeed Rahimi Yazdi, Soren K. Lillevang, Lilia Ahrne
Summary: This review discusses the importance of calcium in dairy products, the dynamic partitioning of calcium between different phases, and the impact of processing on calcium speciation and distribution. Approaches and analytical methods for studying calcium partition and speciation are highlighted, along with the significant role of calcium in the processing of dairy products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Agriculture, Dairy & Animal Science
H. Ozturk, N. Akin
Summary: The study analyzed the peptide profiles of traditionally produced Tulum cheeses in Turkey using liquid chromatography-tandem mass spectrometry over 180 days of ripening, identifying a total of 203 peptides. Most of the identified peptides were derived from beta-CN, with increasing numbers of alpha(S1)- and beta-CN-derived peptides as ripening days increased. Various bioactive peptides were found, including antihypertensive, antimicrobial, and antioxidant peptides, among others.
JOURNAL OF DAIRY SCIENCE
(2021)
Review
Chemistry, Applied
Aiqian Ye
Summary: The structure of food before ingestion and during digestion plays an important role in food digestion, with milk proteins forming a structured coagulum under gastric conditions. This interaction affects the digestion of proteins, lipids, and other nutrients, highlighting the potential to produce healthy foods by manipulating milk protein restructuring properties.
FOOD HYDROCOLLOIDS
(2021)
Review
Agriculture, Dairy & Animal Science
Jung-Eun Kim, Hong-Gu Lee
Summary: The composition of milk is crucial for nutrition and dairy producers' income, with a focus on the protein content. Studies have looked into increasing milk protein through protein supplements and amino acid supply. Understanding the mechanisms of amino acids can help promote milk protein synthesis in high-producing dairy cows.
Review
Chemistry, Applied
Qi Chen, Meng Meng, Wang Li, Ying Xiong, Yong Fang, Qinlu Lin
Summary: This review highlights the recent advances in immunosensors, aptasensors, and other emerging receptor-based sensors for the detection of AFM(1) in milk and dairy products. It discusses their unique advantages, drawbacks, and future opportunities and challenges.
Review
Food Science & Technology
Snigdha Guha, Heena Sharma, Gaurav Kr Deshwal, Priyanka Singh Rao
Summary: Bioactive peptides in milk have beneficial effects on human health, and dairy products from minor dairy species are proven to be healthier for people of all ages.
FOOD PRODUCTION PROCESSING AND NUTRITION
(2021)
Review
Food Science & Technology
Slim Smaoui, Maria Tarapoulouzi, Sofia Agriopoulou, Teresa D'Amore, Theodoros Varzakas
Summary: Food fraud, including adulteration, counterfeiting, substitution, and inaccurate labeling, is a significant concern due to economic interests and consumers' health protection. Animal origin food products, such as milk, dairy products, meat and meat products, eggs, and fishery products, are commonly adulterated. Detecting adulteration is vital to prevent unfair competition and protect consumers' rights. Accurate and automated analytical techniques, combined with chemometric tools, provide reliable information on adulteration and fraud. This review presents recent advances in analytical techniques and chemometric approaches for addressing authenticity issues in animal origin food products.
Article
Food Science & Technology
Seema Rana, Sumit Arora, Chitra Gupta, Suman Kapila
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Food Science & Technology
Kandukuri Sowmya, Mohd Iqbal Bhat, Rajesh Bajaj, Suman Kapila, Rajeev Kapila
Article
Biotechnology & Applied Microbiology
S. Kumar, S. Devi, S. K. Sood, S. Kapila, K. S. Narayan, S. Shandilya
JOURNAL OF APPLIED MICROBIOLOGY
(2019)
Article
Food Science & Technology
Savita Devi, Gaurav Kumar Pal, Rajeev Kapila, Suman Kapila
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Vaibhao Kisanrao Lule, Sudhir Kumar Tomar, Prince Chawla, Sarang Pophaly, Suman Kapila, Sumit Arora
Article
Agriculture, Multidisciplinary
Divya Upadhyay, Taruneet Kaur, Rajeev Kapila, Suman Kapila
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Virology
Taruneet Kaur, Suman Kapila, Rajeev Kapila, Sandeep Kumar, Divya Upadhyay, Manjeet Kaur, Chandresh Sharma
Summary: The study aims to computationally screen and identify potential miRNAs for early prevention of COVID-19 by suppressing Tmprss2, with in vitro experimental validation confirming silencing of Tmprss2 with certain miRNAs.
Article
Food Science & Technology
Rohit Kumar, Sanusi Bello Mada, Srinu Reddi, Taruneet Kaur, Rajeev Kapila, Suman Kapila
Summary: The study found that feeding goat, buffalo, and cow milk can effectively suppress glucocorticoid-induced bone loss, with goat milk showing the most significant reversal effects. Therefore, the study suggests using milk in functional foods to efficiently prevent glucocorticoid-mediated bone loss.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
T. Gupta, H. Kaur, S. Kapila, R. Kapila
Summary: The study showed that Lactobacillus fermentum can alleviate Escherichia coli-induced inflammatory responses by modulating immune-related gene expression, reducing overexpression of proinflammatory cytokines, and regulating the NF-kappa B signaling pathway. This probiotic not only suppresses the excessive production of pro-inflammatory cytokines, but also modulates regulatory cytokines and NF-kappa B to alleviate inflammation.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Shalaka Bhawal, Ankita Kumari, Suman Kapila, Rajeev Kapila
Summary: This study investigated the physicochemical characteristics and antioxidative role of a novel acidic cell-bound exopolysaccharide (EPS-b) from probiotic Limosilactobacillus fermentum (MTCC 5898), and found that the structural features significantly influenced the antioxidative activity of EPS-b, maintaining the oxidative balance in cells.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Shalaka Bhawal, Ankita Kumari, Suman Kapila, Rajeev Kapila
Summary: The study extracted surface layer protein and cell-bound exopolysaccharide from L. fermentum and evaluated their adhesive, immunomodulatory, and anti-oxidative potential. The components were found to promote bacterial adhesion and phagocytosis, and exhibited strong radical scavenging, chelating, and reducing potential.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Article
Microbiology
Ankita Kumari, Shalaka Bhawal, Suman Kapila, Rajeev Kapila
Summary: The epigenome of an organism is influenced by various environmental factors, and the present study investigates the temporal changes in DNA and histone modifiers in intestinal epithelial cells by probiotic lactobacilli and the opportunistic commensal pathogen Escherichia coli. The results indicate that lactobacilli can enhance the transcription of epigenetic modifiers, while E. coli reduces their expression. Moreover, lactobacilli were found to resist the changes made by E. coli in the transcription of some of the epigenetic modifiers.
ARCHIVES OF MICROBIOLOGY
(2022)
Article
Microbiology
Savita Devi, Rajeev Kapila, Suman Kapila
Summary: Inflammatory bowel disease is on the rise globally. This study establishes a new model of gut inflammation using peptidoglycan from Staphylococcus aureus, which can be used for studying the mechanism of the disease and screening drugs. The results show that the peptidoglycan enhances macrophage phagocytic function, spleen lymphocytes' proliferation, acid secretion, and causes changes in the expression of immune-related genes and cytokines.
ARCHIVES OF MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Harpreet Kaur, Taruna Gupta, Suman Kapila, Rajeev Kapila
Summary: This study demonstrates that pre-consumption of whey fermented with probiotic Lactobacillus rhamnosus can significantly improve symptoms of inflammation and immune response in a murine ulcerative colitis model, while also maintaining intestinal barrier integrity.
Article
Plant Sciences
Shaik A. Hussain, Vidhu Yadav, Srinu Reddi, Girdhari R. Patil, Ram R. B. Singh, Suman Kapila
JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS
(2019)
