Peripheral leukocyte and endometrium molecular biomarkers of inflammation and oxidative stress are altered in peripartal dairy cows supplemented with Zn,Mn,and Cu from amino acid complexes and Co from Co glucoheptonate

Background: Immune dysfunction and a higher risk of uterine infections are characteristics of the transition into lactation in dairy cows. The supply of complexed trace minerals, which are more bioavailable, could help overcome the greater needs of these nutrients in tissues around parturition and early lactation.Results: Twenty Holstein cows received an oral bolus with a mix of inorganic trace minerals(INO) or complexed trace minerals(AAC) to achieve 75, 65, 11, and 1 ppm supplemental Zn, Mn, Cu, and Co, respectively, in the total diet dry matter from -30 d through +30 d relative to parturition. Blood for polymorphonuclear leukocyte(PMNL) isolation was collected at-30,-15, +10, and + 30 d relative to parturition, whereas endometrium biopsies were performed at +14 and +30 d. Feeding AAC led to greater PMNL expression of genes related with inflammation response(DDX58), oxidative stress response(MPO), eicosanoid metabolism(PLA2G4A and ALOX5AP), transcription regulation(PPARG), and cellular adhesion(TLN1). The upregulation by AAC in endometrium of genes related with inflammation response( TLR2, TLR4, NFKB1, TNF, IL6, IL1 B, IL10, IL8), prostaglandin synthesis(PTGS2, PTGES), and antioxidant responses(NFE2 L2, SOD1) indicated a faster remodeling of uterine tissue and potentially greater capacity to control a local bacterial invasion.Conclusions: Data indicate that trace mineral supplementation from amino acid complexes improves PMNL activity and allows the prompt recovery of uterine tissue during early lactation. As such, the benefits of complexed trace minerals extend beyond an improvement of liver function and productive performance.

Validation of the Methods for Detection the Non-Milk Fat in a Mixture of Milk Fat and Palm Oil

Milk fat contains a variety of nutritive and health-promoting compounds that guard against some disease. In the current system of global competition, when the quality of milk and milk products is not an option but rather a requirement, therefore, determining the purity of milk fat is critical. This study aims to validate analytical methods for detecting palm oil in a mixture of milk fat and palm oil. Methods of this study was involved detection of non-milk fat in fat blinders by determining the saponification value, iodine number, refractive index, butyro refractometer reading, Gas chromatography, Reverse Phase High-performance liquid chromatography, and Fourier transforms Infrared. The results of this study revealed that the saponification value, Iodine number, refractive index, and Butyro Reading could be used to detect the addition of palm oil by a level of 10% - 20% or more to the milk. The level of some fatty acids in the milk as determined by GC, such as myristic acid (C14:0), palmitic acid (C16:0), and stearic acid (C18:0), is correlated well with the level of adding palm oil to milk fat. The determination of cholesterol and β-sito-sterol content by RP-HPLC could be used for the detection of the addition of palm oil to milk fat. The spectrum behavior produced by FTIR spectroscopy in this adulterated sample is almost the same, so this technique could not be used to detect the palm oil in milk fat.

Acute effects of rotavirus and malnutrition on intestinal barrier function in neonatal piglets

AIM: To investigate the effect of protein-energy malnutrition on intestinal barrier function during rotavirus enteritis in a piglet model.METHODS: Newborn piglets were allotted at day 4 of age to the following treatments:(1) full-strength formula(FSF)/noninfected;(2) FSF/rotavirus infected;(3) half-strength formula(HSF)/noninfected;or(4) HSF/rotavirus infected.After one day of adjustment to the feeding rates,pigs were infected with rotavirus and acute effects on growth and diarrhea were monitored for 3 d and jejunal samples were collected for Ussingchamber analyses.RESULTS: Piglets that were malnourished or infected had lower body weights on days 2 and 3 post-infection(P < 0.05).Three days post-infection,marked diarrhea and weight loss were accompanied by sharp reductions in villus height(59%) and lactase activity(91%) and increased crypt depth(21%) in infected compared with non-infected pigs(P < 0.05).Malnutrition also increased crypt depth(21%) compared to full-fed piglets.Villus:crypt ratio was reduced(67%) with viral infection.There was a trend for reduction in transepithelial electrical resistance with rotavirus infection and malnutrition(P = 0.1).3H-mannitol flux was significantly increased(50%;P < 0.001) in rotavirus-infected piglets compared to non-infected piglets,but there was no effect of nutritional status.Furthermore,rotavirus infection reduced localization of the tight junction protein,occludin,in the cell membrane and increased localization in the cytosol.CONCLUSION: Overall,malnutrition had no additive effects to rotavirus infection on intestinal barrier function at day 3 post-infection in a neonatal piglet model.

Influence of Freezing and Freeze Drying on Intracellular Enzymatic Activity and Autolytic Properties of Some Lactic Acid Bacterial Strains

Lactic acid bacteria possess several interesting properties of great economic importance. Improvement and stabilization of these industrially important features are an active research area at the present time. The objectives of this work are to study the effect of freezing and freeze-drying on the survival rate, autolytic activity and intracellular enzymatic activity of the main species of lactic acid bacteria used in the dairy industry. The article focused on several characteristics that were not well covered in the past. The obtained results revealed that both preservation methods have a significant effect on viability, autolytic activity and intracellular enzymatic activity. After six months of storage we found that frozen cultures exhibited higher survival rate, higher rate of intracellular enzymatic activity and lower rate of autolysis. The impact of conservation treatments was only strain specific in the case of survival rate. The results obtained lead to the selection of the best preservation method for the selected cultures based on survival rate, autolytic activity and intracellular enzymatic activity.

Improving the Antioxidant Properties of Fermented Camel Milk Using Some Strains of <i>Lactobacillus</i>

This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of Lactobacillus (Lb. helveticus B-734, Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-1445 or Lb. rhamnosus B-442), as well as evaluating the acceptability of the final products. The acidity, proteolysis degree, antioxidant activity, viscosity and organoleptic properties of fermented milk were assessed during 14 days of storage at 4°C. Total phenolic content (TPC), DPPH radical scavenging activity, Ferrous ion chelating ability (FCA) and Ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant activity of fermented milks. The results indicated that fermented milks differed significantly (P < 0.05) in all studied parameters due to the type of starter culture used. During storage period, samples containing Lb. helveticus had the highest proteolysis degree, while samples with commercial starter culture (control) showed the lowest degree of proteolysis. Fermented milks containing Lactobacillus strains showed higher DPPH radical scavenging activity compared to those samples containing commercial starter culture. By the end of storage, there was a significant improvement (P < 0.05) in scavenging activity for all fermented milk samples. Regarding FCA, at the beginning of storage fermented milks containing Lb. paracasei, Lb. rhamnosus B-442 or commercial starter culture had the highest FCA values, while Lb. rhamnosus B-1445 samples recorded the highest value at the end of storage. Lb. helveticus samples had the highest TPC and FRAP values (P < 0.05) throughout the storage. There was a high significant correlation (P < 0.0001) between the proteolysis degree and the values of FRAP and TPC. Samples containing Lb. rhamnosus B-442, Lb. rhamnosus B-1445 or commercial starter culture received the highest taste and overall acceptability scores while Lb. helveticus samples were the lowest. It is recommended to use Lb. rhamnosus B-442 and Lb. rhamnosus B-1445 for producing fermented camel milk with high antioxidant activity and acceptability.

Occurrence and characterization of toxigenic Bacillus cereus in food and infant feces

Objective: To investigate the true incidence of Bacillus cereus(B. cereus) in food and children diarrhea cases. Methods: A total of 110 samples of various dairy products such as raw milk, long life pasteurized milk, yoghurt and infant powdered milk formulas, raw rice, and feces were examined for the presence of B. cereus by selective plating on mannitol-egg-yolk-polymyxin agar. Confirmation of B. cereus was carried out by biochemical tests and PCR. Identification of non-B. cereus isolates was carried out by 16 S r DNA sequencing. Antimicrobial susceptibility was done by disk diffusion method.Results: Overall 35 samples(31.8%, n = 110) yielded Bacillus-like growth. Of which 19 samples(54.28%) were positive for B. cereus. All isolates were positive for enterotoxin production. No psychrotolerant B. cereus strains were detected in all samples. All B. cereus isolates were resistant to penicillin G, but susceptible to vancomycin, erythromycin and clindamycin. Conclusions: The results of this study confirm the importance of including B. cereus in disease control and prevention programs, as well as in routine clinical and food quality control laboratories in both Saudi Arabia and Egypt.

Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5°C ± 1°C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P -1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.

Verification of Lactobacillus brevis tolerance to simulated gastric juice and the potential effects of postbiotic gamma-aminobutyric acid in streptozotocin-induced diabetic mice

The therapeutic effect of gamma-aminobutyric acid(GABA)on diabetes was spread as one of the alarming epidemics worldwide.The study aims to investigate the function of Lactobacillus brevis KLDS_(1.0727) and KLDS_(1.0373) strains as glutamic acid decarboxylase 65(GAD65)carriers capable of generating GABA by comparing in vitro free and freeze-dried models and GABA intervention in vivo.PCR amplification of gad and in vitro i.e.,(growth rate,viability at different pH,bile tolerance,and survivability in simulated gastric juice)were performed.In vivo experiments were conducted in 7 groups of C57BL/6J mice.Each group was injected with streptozotocin(Cont_(STZ),INSSTZ,LAC1_(STZ),LAC_(1MFDSTZ),LAC_(2STZ),LAC_(2MFDSTZ))daily except for the control(Cont).One group was injected with insulin(INSSTZ).The body weight and hyperglycemia in the blood were assessed weekly,post-euthanasia blood plasma parameters,insulin,and histological examination were evaluated.Results indicated L.brevis strains demonstrated a great tolerance to bile and simulated gastric juice in vitro(P<0.05).Cont_(STZ) had the highest average glucose level(6.84±6.46)mmol/L while INS_(STZ) expressed dramatically decreed in glucose level and displayed a significant decline in the average of weekly blood glucose(−5.74±3.08)mmol/L.The lowest body weight(ContSTZ)was(19.30±0.25)g.Based on the blood plasma analysis,L.brevis strains improved good cholesterol properties,liver and kidney functions,where most of these parameters fall within the average the reference range and prevent the development of symptoms of type 1 diabetes in vivo.As recommended,L.brevis should be commonly distributed as a postbiotic GABA in pharmaceutical and nutritional applications.

Murine embryo development following cytoplasmic injection of linear and condensed DNA

In 1985 Brinster et al. [1] observed that linearized DNA injected in the cytoplasm of mouse zygotes underwent spontaneous supercoiling within 24 h. This finding suggests that DNA prefers and functions best in tertiary structure. In an effort to improve the efficiency of transgenesis by cytoplasmic injection, DNA was condensed with MgCl2to form a three dimensional rod-shaped DNA prior to injection in pronuclear stage murine zygotes. The DNA used was enhanced green fluorescent protein on a cytomegalovirus promoter (CMV-EGFP) and served as a marker for gene integration and protein expression in culture conditions. The condensed CMV-EGFP construct was injected in the cytoplasm at 3 concentrations (100, n = 816;425, n = 464;and 625 μg/ml, n = 708). For comparison linear CMV-EGFP construct was injected into the pronucleus (5 μg/ml, n = 196) and into the cytoplasm (625 μg/ml, n = 628). In all treatment groups the control and buffer injected embryos developed similarly. Among DNA treatment groups, the highest development of fluorescing embryos was observed in zygotes injected in the cytoplasm with linear CMV-EGFP (625 μg/ml);however, zygotes injected in the cytoplasm with condensed CMV-EGFP (625 μg/ml) had the highest percentage (44%) of fluorescing embryos, the highest percentage (16.7%) of fluorescing morula and blastocysts, and the lowest percentage of fluorescence mosaicism at every stage of embryo development after 4 d in culture;thereby making it the best method for generating transgenic animals.

Larvae of mealworm(Tenebrio molitor L.)as European novel food

For centuries, insects have been used as food due to their availability and easiness in raising that is much less burdensome for environment than animal husbandry breeding. Mealworm (Tenebrio molitor L.) is a store-pest of which larvae are consumed by people. The aim of the work was to determine the nutritional value of larvae of mealworm (Tenebrio molitor L.). The material was a three-month-old mealworm larva 25 -30 mmin length. Larvae were boiled for 3 min and next dried in 60℃. Contents of water, ash, minerals, protein, fat and fat acids profile have been determined. Fresh larvae contained 56% of water, 18% of total protein, 22% of total fat and 1.55% of ash. High contents of minerals were found in the larvae: magnesium (87.5 mg/100g), zinc (4.2 mg/100g), iron (3.8 mg/100g), copper (0.78 mg/100g) and manganese (0.44 mg/100g). The proportion of n-6/n-3 fatty acids was very advantageous and amounted to 6.76. Larvae powder contained twice higher content of protein, fat, ash and minerals. Larva of mealworm is a valuable source of nutrients in amounts more profitable for human organism than traditional meat food. Powdered larva is a high-grade product to be applied as a supplement to traditional meals.

Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making

The objective of this study was to evaluate characteristics of processed cheese made from salt Ras cheese whey and young Cheddar containing exopolysaccharide producing cultures (EPS) as compared with those in cheese made from EPS-negative cheeses. Processed cheeses were manufactured using young (1 day) or 1-month-old EPS-positive or EPSnegative Cheddar cheese and replacing the added water by Ras cheese whey or ultrafiltrated (UF) whey. Moisture and fat of processed cheese were standardized to 54% and 23%, respectively. Exopolysaccharide-positive processed cheese was softer, less chewy and gummy than the EPS-negative cheeses. The hardness and chewiness were lower in processed cheeses made from 1-month-old Cheddar than in the corresponding cheeses made from 1-day-old Cheddar cheese. Sensory scores for texture of EPS positive processed cheeses were higher than those of the EPS-negative cheeses. Generally, processed cheese made from replacing all added water with whey received higher scores in flavor and overall than did the corresponding cheeses made without whey. The obtained results are showing promise for application of salt whey in processed cheese making.

Effect of exogenous somatotropin and staged ovariectomy on mRNA expression of select ECM-related proteins in mammary tissue of prepubertal Holstein calves

Growth hormone (GH) and estrogen are essential stimulators of mammary cell proliferation and mammary development as mammals near puberty. Mammary ductal growth requires modifications of the extracellular matrix (ECM) for this tissue expansion to occur. Our purpose was to evaluate the effects of exogenous GH and ovariectomy (known to impact estrogen production) on gene expression of selected ECM proteins in the mammary parenchyma (PAR) and mammary fat pad (MFP) of prepubertal calves. Our hypothesis was that both GH and ovariectomy would alter the mRNA expression of multiple mammary ECM proteins. However, treatment with GH significantly reduced the expression of only fibronectin in PAR. However, the mRNA expression of all of the ECM proteins tested was numerically lower in PAR from GH treated calves. In contrast, staged ovariectomy decreased expression of fibronectin and heat shock protein 90 but increased expression of epimorphin in mammary PAR. In the MFP expression of Rac-1 and fascin were increased. These findings suggest that effects of exogenous GH on mammary gland composition are only marginally dependent on alterations in ECM proteins but the more pronounced effects of ovariectomy (reduced PAR mass and altered myoepithelial ontogeny) are more likely linked to changes in expression of ECM proteins.

Molecular and Probiotic Characterizations of <i>Lactobacillus reuteri</i>DSM 12246 and Impact of pH on Biomass and Metabolic Profile in Batch-Culture

Lactobacillus reuteri is a powerful probiotic and adjunct functional culture candidate received a lot of scientific attention as it is one of the few endogenous “Lactobacillus” species found in the gastrointestinal tract of vertebrates, including humans, rats, pigs and chicken. The organism has been widely utilized as a probiotic in humans and animals for many years. In the present work L. reuteri DSM 12243;a high reuteri producer strain was molecularly characterized by 16SrRNA and RAPD analyses further, the probiotic properties including acid resistance, bile tolerance, adhesion to epithelial gastric cells, and antibiotic susceptibility were also assessed. Furthermore, the effect of pH on biomass production and metabolic profile of L. reuteri DSM 12246 in batch-culture was studied. The L. reuteri DSM 12246 showed a high similarity with L. reuteri strain I49 KR 36477 (100%) and type strain ATCC 55730 (99% of identity). The strain adhered well to CaCO2 cells and showed to be a highly resistance to acid juice (pH 3.0), with 0.7 log10 cfu/ml reduction in count after 60 min exposition. There is no significant change in the cell count after exposure to bile salts. In batch-cultures, at low pH values both glucose consumption and metabolites were low while the production of lactic acid was noticeable. Maximum biomass was reached at pH 5.5, with growth rate of μ = 0.641/h. The switch in pH values from 3.7 to 6.7 resulted in raising of glucose depletion as well as in the yield of acetate and ethanol. It is concluded that L. reuteri DSM 12246 was deemed as a successful candidate to be used as potential probiotic.

Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures

Low fat cheeses often suffer from undesirable texture and flavor. The objective of this study is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharide-producing lactobacilli and ripening cultures. The article represents one of the first attempts to tackle both texture and flavor at the same time. The study reveals the effect of aging on the texture and flavor of low fat Cheddar cheese over a ripening period of six months. The cheese manufactured with a modified protocol using EPS-producing cultures and ripening cultures showed higher values for moisture content (45%) and yield (9.4%) when compared to cheese manufactured with the conventional procedure and without the addition of EPS-producing cultures and ripening cultures (37.7%) and (4.9%) respectively. The obtained results indicated a 70% decrease in the fat content of the cheese. Texture profile analysis (TPA) indicated that the hardness, the cohesiveness, the springiness, the gumminess and the chewiness of the cheeses made using the EPS-producing cultures decreased with aging. The texture of the ripened low fat cheese made using EPS-producing cultures was described as chewy, springy, cohesive and smooth. The use of the ripening cultures resulted in the elimination of the bitter flavor defect which is a common problem in low fat Cheddar.

The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt

Sweet potatoes have become a research focus in recent years, due to their particular nutritional and functional qualities. Considering yoghurt is one of the most popular dairy products, sweet potato supplementation will play a significant impact on the produced yoghurt texture it will also add attractive orange colour to the final product. The article focused on the replacement of the stabilizers used in the manufacture of yoghurt with sweet potato flour dehydrated in a lab (SPFL) due to its functional features and a less expensive alternative and the improvement of yoghurt colour due to the presence of anthocyanin pigment. In order to reach these goals, experimental yoghurt was fortified with 0, 0.5, 1, 2, and 4 g SPFL/100g cow milk (%) and stored at 4&degC for 14 days. The obtained data were then compared with commercial yoghurt samples (CS1, CS2, CS3, and CS4). Sensory evaluation revealed that the 2% SPFL, CS1, and CS3 obtained higher scores than the other treatments. The fat content of the yoghurts was identical whereas, the other physicochemical parameters and water holding capacity (WHC %) levels varied. SPFL supplementation had a significant impact on the rheological properties of yoghurt production, allowing sweet potato flour to replace the industrial stabiliser. Scanning Electron Micrograph (SEM) of yoghurt enriched with SPFL revealed denser and smaller gaps, as well as the presence of sweet potato globules embedded in and attached to the gel matrix. The results obtained in the present research imply that sweet potatoes can be used to produce a kind of cohesive and gummy yoghurt that can be used instead of industrial stabilizers.

Antioxidant Properties of Fermented Camel Milk Prepared Using Different Microbial Cultures

This study investigated the effect of using different combinations of commercial starter culture and lactobacilli strains on the antioxidant properties of fermented camel milk for 14 days. The bacterial strains included Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-442 and Lb. rhamnosus B-1445. The antioxidant activity of fermented milk was estimated using DPPH radical scavenging activity, ferrous ion chelating activity (FCA) and ferric reducing power assays. The total phenolic content (TPC), titratable acidity, proteolysis degree and sensory acceptability of samples were also evaluated. The results showed that all the studied parameters were affected by both the type of starter culture and storage. Samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest DPPH radical scavenging activity and TPC throughout storage. Fermented milks prepared using the commercial starter and Lb. rhamnosus B-442 or Lb. paracasei retained their high FCA and reducing power throughout storage compared to the other samples. Fermented milk containing the commercial starter and Lb. casei showed the lowest antioxidant activity. The DPPH scavenging activity for all fermented milks decreased sharply during storage, while the change in FCA, reducing power and TPC differed among the samples during storage. The highest acidity was observed in the samples containing the commercial starter and Lb. paracasei, while fermented milk prepared using commercial starter and Lb. rhamnosus B-1445 had the lowest acidity. Samples containing the commercial starter and Lb. casei had the greatest proteolysis during the first week of storage, while samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest proteolysis on day 14. Fermented milks with commercial starter and Lb. rhamnosus B-1445 or Lb. paracasei were the most acceptable products, while samples containing the commercial starter and Lb. casei were less acceptable.

Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture)

The aim of this study is implementation of Hazard Analysis and Critical Control Points (HACCP) system during production of Egyptian Kishk on small scale production. Kishk is a traditional dry fermented product consisted from salted sour butter milk (Laban zeer) or yoghurt with cracked and bran free parboiled wheat grains (Burghol);the mixture of cereal and milk allows fermenting at ambient temperature for different periods, then the fermented mixture is formed in ball form and dried. Kishk is consumed in Egypt and in most Arab countries. Since Kishk is prepared by traditional and consumed widely, safety of this product is very important in terms of consumer health. Therefore, HACCP system as food safety tool was adopted during preparation of Kishk. Hazard analysis of raw materials and during different production steps was established. A simple HACCP plan was implemented;critical control points of production were determined;critical limits, corrective actions and monitoring procedures for each critical control points were established;verification procedures were also discussed.

Control of Ewe and Goat Cheeses Labelling on the Croatian Market

The aim of the research was to examine ewe and goat cheese labelling on the market of the Republic of Croatia. During the four years (2012-2016) of the research, 133 cheeses from retail supermarket chains were selected by the random-choice method by the responsible inspection of the Republic of Croatia and analysed at the Reference Laboratory for Milk and Dairy Products of the Department of Dairy Science at the Faculty of Agriculture University of Zagreb. To check the correct labelling of cheeses, the chemical composition of cheese was examined: the fat content, the dry matter content, the fat in dry matter content, and the water content in the fat-free cheese compound were calculated according to the Ordinance on Cheeses and Cheese Products, which refers to cheeses manufactured in the Republic of Croatia, and Regulation EU (2011) of the European Parliament and the Council on providing information to consumers about food products, which covers foreign cheeses. The presence of cow milk in cheeses labelled as products manufactured exclusively from ewe or goat milk was tested by the reference method using iso-electric focusing to determine any adulteration according to Commission Regulation (2008). The results of analysis in this research show the condition of the quality and correct labelling of ewe and goat cheeses on the market of the Republic of Croatia. Of the 133 cheeses analysed, 67 cheeses (50%) did not correspond to the values stated on the declaration or to legal regulations, while the presence of cow milk was found in 30% of the cheeses analysed. The research results indicate the need to carry out continuous systematic control in the interest of protecting consumers and those manufacturers who are following good manufacturing practices.

Hepatic metabolomics and transcriptomics to study susceptibility to ketosis in response to prepartal nutritional management

Background:Ketosis in dairy cows is associated with body fat mobilization during the peripartal period.Sub-clinical and clinical ketosis arise more frequently in cows that are overfed energy during the entire dry(last 50 to 45 days prior to parturition)or close-up period(last^28 days prepartum).Methods:A retrospective analysis was performed on 12 cows from a larger cohort that were fed a higher-energy diet[1.54 Mcal/kg of dry matter(DM);35.9%of DM corn silage and 13%of DM ground corn]during the close-up dry period,of which 6 did not develop clinical ketosis(OVE,0.83 mmol/L plasma hydroxybutyrate;BHB)and 6 were diagnosed with clinical ketosis(KET,1.4 mmol/L BHB)during the first week postpartum.A whole-transcriptome bovine microarray(Agilent Technologies)and metabolomics(GC-MS,LC-MS;Metabolon~?Inc.)were used to perform transcript and metabolite profiling of liver tissue harvested at-10 days relative to parturition which allowed to establish potential associations between prepartal transcriptome/metabolome profiles and susceptibility to clinical ketosis postpartum.Results:Cows in KET had greater(P=0.01)overall body weight between-2 and 1 week around parturition,but similar body condition score than OVE.Although dry matter intake(DMI)did not differ prepartum,KET cows had lower(P<0.01)DMI and similar milk yield as OVE cows during the first week postpartum.Transcriptome analysis revealed a total of 3065 differentially expressed genes(DEG;P≤0.05)in KET.Metabolomics identified 15 out of 313 total biochemical compounds significantly affected(P≤0.10)in KET.Among those,greater concentrations(P≤0.06,+2.3-fold)of glycochenodeoxycholate in KET cows also have been detected in humans developing non-alcoholic fatty liver disease.Bioinformatics analysis using the Kyoto Encyclopedia of Genes and Genomes(KEGG)pathway database and the DEG revealed that,among the top 20 most-impacted metabolic pathway categories in KET,65%were overall downregulated.Those included’Metabolism of cofactors and vitamins’,’Biosynthesis of other secondary metabolites’,’Lipid’,’Carbohydrate’,and’Glycan biosynthesis and metabolism’.The lower relative concentration of glucose-6-phosphate and marked downregulation of fructose-1,6-bisphosphatase 2 and pyruvate dehydrogenase kinase 4 support a strong impairment in gluconeogenesis in prepartal liver of cows developing KET postpartum.Among the top 20 most-impacted non-metabolic pathways,85%were downregulated.Pathways such as’mTOR signalling’and’Insulin signalling’were among those.’Ribosome’,’Nucleotide excision repair’,and’Adherens junctions’were the only upregulated pathways in cows with KET.Conclusions:The combined data analyses revealed more extensive alterations of the prepartal liver transcriptome than metabolome in cows overfed energy and developing ketosis postpartum.The causative link between these tissue-level adaptations and onset of clinical ketosis needs to be studied further.