Factors Affecting Electro－Fusion and Electro－Activation In Serial Nuclear Transplantation In Goat（Carpa hircus） Embryo

The effects of the status of both donor and recipient cells (different maturity and different transplantation generations) on serial nuclear transplantation in goat were studied, using, as indices, electro-fusion rate, and the cleavage rate and development rate of the cultured embryos. As shown by the results,no significant difference in fusion rate was noted between donor cells of different maturity (recovered 26-28 hrs as against 32-36 hrs after LRH treatment ) and both types of donor cells responded to the given electrostimulation. With cells from ICM as donor, the fusion rate was lower than that using cells from 8-16 celled embryos and morula (G0: 0.01<p<0.05; Gl:p>0.05). The generation of transplantation produced no apparent effect on fusion rate. With the given electro-stimulation conditions, the average fusion rate was 88.58% fur GO and 89.38% for G1; average cleavage rate, 39.36%fur G0 and 47.75% for G1; and the proportion of embryos developing to morula and blastula was 15.17% for G0 and 18.2% fur G1.

Production of Ryazhenka,a traditional Ukrainian fermented baked milk,by using electro-activated whey as supplementing ingredient and source of lactulose

In this work,electro-activated whey(EAW)was used as ingredient in the preparation of Ryazhenka,a fermented baked milk,at a supplementation level of 3 and 9%.Fermentation kinetics,viscosity,color,antioxidant capacity,and protein profiles of the final product were studied.Moreover,effect of electro-activation onβ-lactoglobulin allergenicity was evaluated by a specific ELISA test.The results showed that addition of electro-activated whey as supplementing ingredient is technologically feasible in the process of Ryazhenka production.The fermentation kinetics showed that this process was in the technologically accepted interval even if the addition of EAW delayed the fermentation phase.The viscosity study showed that addition of EAW permitted to obtain a final product with good followability corresponding to good consistency of drinkable dairy beverages.Moreover,addition of EAW prevented syneresis during the refrigerated storage at 4℃ and enriched the product with lactulose which is a recognized prebiotic.The chromatic evaluation of the final product showed a compatibility of EAW with Ryazhenka which is known for its specific yellowish-brownish color.Addition or EAW significantly improved the antioxidant capacity of the Ryazhenka with values of IC_(50)DPPH=2.54±0.02 and IC_(50)PFRAP=244.03±28.83 for the Ryazhenka produced by adding 9%EAW to the milk after the baking process and prior to fermentation.Moreover,by using aβ-lactoglobulin specific ELISA test,this study showed a significant decrease of whey and pureβ-lactoglobulin allergenicity by 95%.This decrease was also observed in Ryazhenka supplemented with 9%EAW but at lower level.Thus,it can be concluded that electro-activated whey can be considered as a promising functional ingredient containing a prebiotic lactulose as functional ingredient in the dairy industry.