AIM:Many defense factors of the mother's colostrum or milk protect infants from intestinal, respiratory and systemic infections. In the present study, we investigated the effect of colostrum and mature human milk ...AIM:Many defense factors of the mother's colostrum or milk protect infants from intestinal, respiratory and systemic infections. In the present study, we investigated the effect of colostrum and mature human milk on E. histolytica parasites in vitro.METHODS:Samples of human milk were collected from 5 healthy lactating mothers.The medium with human milk at concentrations of 2%, 5% and 10% was obtained.RESULTS:The lethal effect of E. histolytica on the medium supplemented with different concentrations of both colostrum and mature human milk was significant during the first 30min. We also detected that the results of colostrum and mature human milk were similar. No statistically significant differences were found between same concentrations of colostrum and mature human milk at the same times.CONCLUSION:Colostrum and mature human milk have significant lethal effect on E. histolytica and protect against its infection in breast fed children.展开更多
Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. Th...Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.展开更多
The purpose of this paper is double： first to measure the natural radioactivity in any food by detecting the omnipresent radiation of ^40K, and then to use this date to obtain the concentration of the important miner...The purpose of this paper is double： first to measure the natural radioactivity in any food by detecting the omnipresent radiation of ^40K, and then to use this date to obtain the concentration of the important mineral nutrient K, by dividing the specific activity of the sample （Bq/g） by the specific activity of elementary K （31.19 Bq/g）. The method implies the γ rays detection emitted by natural ^40K-^40Ar present in foodstuff, by using a 3 × 3＂ low background NaI （TI） scintillation detector coupled to a PC charged with the Maestro Program. When this detection system is calibrated in order to determine its efficiency for 1461 KeV γrays emitted during ^40K-^40Ar decaying, it is possible to measure easily and with enough precision the specific activity due to natural ^40K present in any foodstuff. Once this figure is divided by the constant value of ^40K specific activity of elementary K, the concentration of this element in the foodstuff sample is established. This paper describes the procedure and shows the results obtained with four basic diet products： milk （powdered, light and cream）, eggs （yellow and white）, wheat （whole and refined flour） and corn （whole and cornstarch flour）. The possible application of this study seems to be to establish the necessary threshold to evaluate the importance of any possible radioactive contamination, as well as to measure the concentration of the mineral nutrient K in foodstuff, by means of an easy, practicable method. Also, it might be useful as an experiment for teaching purposes.展开更多
文摘AIM:Many defense factors of the mother's colostrum or milk protect infants from intestinal, respiratory and systemic infections. In the present study, we investigated the effect of colostrum and mature human milk on E. histolytica parasites in vitro.METHODS:Samples of human milk were collected from 5 healthy lactating mothers.The medium with human milk at concentrations of 2%, 5% and 10% was obtained.RESULTS:The lethal effect of E. histolytica on the medium supplemented with different concentrations of both colostrum and mature human milk was significant during the first 30min. We also detected that the results of colostrum and mature human milk were similar. No statistically significant differences were found between same concentrations of colostrum and mature human milk at the same times.CONCLUSION:Colostrum and mature human milk have significant lethal effect on E. histolytica and protect against its infection in breast fed children.
文摘Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.
文摘The purpose of this paper is double： first to measure the natural radioactivity in any food by detecting the omnipresent radiation of ^40K, and then to use this date to obtain the concentration of the important mineral nutrient K, by dividing the specific activity of the sample （Bq/g） by the specific activity of elementary K （31.19 Bq/g）. The method implies the γ rays detection emitted by natural ^40K-^40Ar present in foodstuff, by using a 3 × 3＂ low background NaI （TI） scintillation detector coupled to a PC charged with the Maestro Program. When this detection system is calibrated in order to determine its efficiency for 1461 KeV γrays emitted during ^40K-^40Ar decaying, it is possible to measure easily and with enough precision the specific activity due to natural ^40K present in any foodstuff. Once this figure is divided by the constant value of ^40K specific activity of elementary K, the concentration of this element in the foodstuff sample is established. This paper describes the procedure and shows the results obtained with four basic diet products： milk （powdered, light and cream）, eggs （yellow and white）, wheat （whole and refined flour） and corn （whole and cornstarch flour）. The possible application of this study seems to be to establish the necessary threshold to evaluate the importance of any possible radioactive contamination, as well as to measure the concentration of the mineral nutrient K in foodstuff, by means of an easy, practicable method. Also, it might be useful as an experiment for teaching purposes.
