Advances in Animal-Derived Non-Cow Milk and Milk Products

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17 pages, 3522 KiB

Open AccessArticle

Preventative Effects of Milk Fat Globule Membrane Ingredients on DSS-Induced Mucosal Injury in Intestinal Epithelial Cells

by Erica Kosmerl, Celeste Miller and Rafael Jiménez-Flores

Nutrients 2024, 16(7), 954; https://doi.org/10.3390/nu16070954 - 26 Mar 2024

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Abstract

The goblet cells of the gastrointestinal tract (GIT) produce glycoproteins called mucins that form a protective barrier from digestive contents and external stimuli. Recent evidence suggests that the milk fat globule membrane (MFGM) and its milk phospholipid component (MPL) can benefit the GIT through improving barrier function. Our objective was to compare the effects of two digested MFGM ingredients with or without dextran sodium sulfate (DSS)-induced barrier stress on mucin proteins. Co-cultured Caco-2/HT29-MTX intestinal cells were treated with in vitro digests of 2%, 5%, and 10% (w/v) MFGM or MPL alone for 6 h or followed by challenge with 2.5% DSS (6 h). Transepithelial electrical resistance and fluorescein isothiocyanate (FITC)-dextran (FD4) permeability measurements were used to measure changes in barrier integrity. Mucin characterization was performed using a combination of slot blotting techniques for secreted (MUC5AC, MUC2) and transmembrane (MUC3A, MUC1) mucins, scanning electron microscopy (SEM), and periodic acid Schiff (PAS)/Alcian blue staining. Digested MFGM and MPL prevented a DSS-induced reduction in secreted mucins, which corresponded to the prevention of DSS-induced increases in FD4 permeability. SEM and PAS/Alcian blue staining showed similar visual trends for secreted mucin production. A predictive bioinformatic approach was also used to identify potential KEGG pathways involved in MFGM-mediated mucosal maintenance under colitis conditions. This preliminary in silico evidence, combined with our in vitro findings, suggests the role of MFGM in inducing repair and maintenance of the mucosal barrier. Full article

(This article belongs to the Topic Advances in Animal-Derived Non-Cow Milk and Milk Products)

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12 pages, 1516 KiB

Open AccessArticle

Particles in Raw Sheep Milk Can Modulate the Inflammatory Response in THP-1, a Human Monocyte Cell Line, In Vitro

by Bigboy Simbi, Ryan C. Pink, Louise Whatford and Charlotte Lawson

Dairy 2024, 5(1), 161-172; https://doi.org/10.3390/dairy5010013 - 08 Feb 2024

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Abstract

Background: The UK dairy sheep industry is relatively small but growing, particularly for cheese and yogurt products. Anecdotally, sheep milk (SM) may be better tolerated by humans than cows’ milk and could have environmental as well as health benefits. All milk contains sub-micron particles called extracellular vesicles (EVs) which are mainly derived from the mammary epithelium. Physiologically, milk-derived EVs are thought to aid in the development of infant immunity and the microbiome, but may also have health benefits to adult humans. The purpose of this study was to determine whether EVs could be isolated from raw sheep milk and whether they have any effect on inflammatory responses in THP-1, a human monocyte cell line, in vitro. Methods: Using sequential ultracentrifugation, vesicles of <1 µm (LEV) followed by <200 nm (sEVs) were isolated from six individual sheep during mid-lactation. RNA was extracted and microRNA analyzed by RTqPCR for sequences previously identified in cows’ milk. Human THP-1 monocytes were differentiated into macrophages and incubated with SM-derived LEVs and sEVs in the presence of pro-inflammatory LPS to measure the effects on the secretion of the chemokine CCL-2 or in the presence of DMNQ and fluorescent dihydrorhodamine-1,2,3 to measure reactive oxygen species. Results: LEVs induced an increase in ROS in both monocytes and macrophages, whilst sEVs decreased DMNQ-mediated ROS in macrophages but not monocytes. Interestingly, the LEVs did not induce CCL2 release; however, they increased LPS-induced CCL2 secretion in monocytes but not macrophages. miR26a, miR92a, miR125b, miR155 and miR223 were identified in both sEVs and LEVs by RT-qPCR and could be responsible for the modulation of ROS and CCL2 expression. Conclusions: These findings suggest that like cows’ milk, sheep milk contains EVs, and they can influence human monocyte/macrophage responses, and so is worthy of further investigation for its potential human- and non-human-animal health benefits. Full article

(This article belongs to the Topic Advances in Animal-Derived Non-Cow Milk and Milk Products)

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14 pages, 1856 KiB

Open AccessArticle

Identification of Milk Adulteration in Camel Milk Using FT-Mid-Infrared Spectroscopy and Machine Learning Models

by Zhiqiu Yao, Xinxin Zhang, Pei Nie, Haimiao Lv, Ying Yang, Wenna Zou and Liguo Yang

Foods 2023, 12(24), 4517; https://doi.org/10.3390/foods12244517 - 18 Dec 2023

Cited by 1 | Viewed by 1041

Abstract

Camel milk, esteemed for its high nutritional value, has long been a subject of interest. However, the adulteration of camel milk with cow milk poses a significant threat to food quality and safety. Fourier-transform infrared spectroscopy (FT-MIR) has emerged as a rapid method for the detection and quantification of cow milk adulteration. Nevertheless, its effectiveness in conveniently detecting adulteration in camel milk remains to be determined. Camel milk samples were collected from Alxa League, Inner Mongolia, China, and were supplemented with varying concentrations of cow milk samples. Spectra were acquired using the FOSS FT6000 spectrometer, and a diverse set of machine learning models was employed to detect cow milk adulteration in camel milk. Our results demonstrate that the Linear Discriminant Analysis (LDA) model effectively distinguishes pure camel milk from adulterated samples, maintaining a 100% detection rate even at cow milk addition levels of 10 g/100 g. The neural network quantitative model for cow milk adulteration in camel milk exhibited a detection limit of 3.27 g/100 g and a quantification limit of 10.90 g/100 g. The quantitative model demonstrated excellent precision and accuracy within the range of 10–90 g/100 g of adulteration. This study highlights the potential of FT-MIR spectroscopy in conjunction with machine learning techniques for ensuring the authenticity and quality of camel milk, thus addressing concerns related to food integrity and consumer safety. Full article

(This article belongs to the Topic Advances in Animal-Derived Non-Cow Milk and Milk Products)

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15 pages, 4983 KiB

Open AccessArticle

Microbial Quality of Donkey Milk during Lactation Stages

by Miaomiao Zhou, Fei Huang, Xinyi Du, Changfa Wang and Guiqin Liu

Foods 2023, 12(23), 4272; https://doi.org/10.3390/foods12234272 - 26 Nov 2023

Viewed by 860

Abstract

The microbial community in donkey milk and its impact on the nutritional value of donkey milk are still unclear. We evaluated the effects of different lactation stages on the composition and function of donkey milk microbiota. The milk samples were collected at 1, 30, 60, 90, 120, 150, and 180 days post-delivery. The result showed that the microbial composition and functions in donkey milk were significantly affected by different lactation stages. The dominant bacterial phyla in donkey milk are Proteobacteria (60%) and Firmicutes (22%). Ralstonia (39%), Pseudomonas (4%), and Acinetobacter (2%) were the predominant bacterial genera detected in all milk samples. In the mature milk, the abundance of lactic acid bacteria Streptococcus (7%) was higher. Chloroplast (5%) and Rothia (3%) were more plentiful in milk samples from middle and later lactation stages (90–180 d). Furthermore, the pathogens Escherichia-Shigella and Staphylococcus and thermoduric bacteria Corynebacterium, Arthrobacter, and Microbacterium were also detected. Donkey milk is rich in beneficial bacteria and also poses a potential health risk. The above findings have improved our understanding of the composition and function changes of donkey milk microbiota, which is beneficial for the rational utilization of donkey milk. Full article

(This article belongs to the Topic Advances in Animal-Derived Non-Cow Milk and Milk Products)

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13 pages, 325 KiB

Open AccessArticle

Polymorphisms at Candidate Genes for Fat Content and Fatty Acids Composition: Effects on Sheep Milk Production and Fatty Acid Profile Using Two Dietary Supplementations

by Serena Tumino, Matteo Bognanno, Giorgio Chessari, Marco Tolone, Salvatore Bordonaro, Fabrizio Mangano, Donata Marletta and Marcella Avondo

Animals 2023, 13(15), 2533; https://doi.org/10.3390/ani13152533 - 06 Aug 2023

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Abstract

The nutritional value of sheep’s milk and its derivatives is influenced by the lipid fraction, which is affected by diet and genetics. This study aimed to explore the genetic variations in the DGAT1 and SCD genes and assessed the impact of the DGAT1 genotype on milk quality in Valle del Belìce sheep, considering diet supplementation with carob pulp and barley grain. Among the potentially polymorphic sites, only DGAT1 g.127 C > A and SCD g.87 C > A showed variability. The DGAT1 genotype did not significantly impact milk yield and composition, except for higher urea content in the CA genotypes than in the CC ones. Carob pulp increased the milk fat content compared to barley grain. Genetic variation in DGAT1 was associated with changes in the milk fatty acid profile; specifically, the CA genotype exhibited higher levels of short-chain fatty acids and lower levels of polyunsaturated fatty acids compared to the CC genotype. Carob pulp supplementation increased saturated fatty acids and reduced unsaturated fractions, leading to milk with higher atherogenic and thrombogenic indices. No significant interaction was found between genotype and diet. This study provides insights into the genetic and dietary factors influencing sheep’s milk composition. Further research is needed to understand the impact of these genetic variations on milk production and composition, as well as to determine optimal levels of carob pulp for improving fat percentage and promoting sustainable sheep breeding practices. Full article

(This article belongs to the Topic Advances in Animal-Derived Non-Cow Milk and Milk Products)

21 pages, 4571 KiB

Open AccessArticle

Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds

by Jacek Antoni Wójtowski, Małgorzata Majcher, Romualda Danków, Jan Pikul, Przemysław Mikołajczak, Marta Molińska-Glura, Joanna Foksowicz-Flaczyk, Agnieszka Gryszczyńska, Zdzisław Łowicki, Karolina Zajączek, Grażyna Czyżak-Runowska, Maria Markiewicz-Kęszycka and Daniel Stanisławski

Foods 2023, 12(15), 2963; https://doi.org/10.3390/foods12152963 - 05 Aug 2023

Viewed by 1308

Abstract

The aim of this study is to investigate the effects of herbal supplements administered to goats on sensory quality and volatile flavor compounds in their milk. The experiment was conducted on sixty Polish white improved goats randomly allocated into five feeding groups (four experimental and one control) of twelve goats each. The trial lasted 12 weeks. The experimental animals received supplements containing a mixture of seven or nine different species of herbs at 20 or 40 g/animal/day. The control group received feed without any herbal supplements. Milk obtained from experimental and control groups of animals was characterized by a low content of aroma compounds, with only 11 chemical compounds being identified. Decanoic methyl ester, methylo 2-heptanone and methylo-butanoic methyl ester had the highest share in the total variability of the tested aroma compounds (PCA). During the sensory evaluation, the smell and taste of most of the samples were similar (p > 0.05). However, the addition of herbal feed supplements lowered the concentration of Caproic acid (C6:0), Caprylic acid (C8:0) and Capric acid (C10:0), which caused a significant reduction in the goaty smell of milk. The obtained results indicate that the studied herbal supplements can reduce the intensity of goaty smell and allow goat milk production without modification of other sensory features. Full article

(This article belongs to the Topic Advances in Animal-Derived Non-Cow Milk and Milk Products)

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11 pages, 2603 KiB

Open AccessArticle

Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques

by Theresia Heiden-Hecht, Baohu Wu, Marie-Sousai Appavou, Stephan Förster, Henrich Frielinghaus and Olaf Holderer

Foods 2023, 12(10), 2021; https://doi.org/10.3390/foods12102021 - 17 May 2023

Viewed by 1831

Abstract

Dairy products and plant-based alternatives have a large range of structural features from atomic to macroscopic length scales. Scattering techniques with neutrons and X-rays provide a unique view into this fascinating world of interfaces and networks provided by, e.g., proteins and lipids. Combining these scattering techniques with a microscopic view into the emulsion and gel systems with environmental scanning electron microscopy (ESEM) assists in a thorough understanding of such systems. Different dairy products, such as milk, or plant-based alternatives, such as milk-imitating drinks, and their derived or even fermented products, including cheese and yogurt, are characterized in terms of their structure on nanometer- to micrometer-length scales. For dairy products, the identified structural features are milk fat globules, casein micelles, CCP nanoclusters, and milk fat crystals. With increasing dry matter content in dairy products, milk fat crystals are identified, whereas casein micelles are non-detectable due to the protein gel network in all types of cheese. For the more inhomogeneous plant-based alternatives, fat crystals, starch structures, and potentially protein structures are identified. These results may function as a base for improving the understanding of dairy products and plant-based alternatives, and may lead to enhanced plant-based alternatives in terms of structure and, thus, sensory aspects such as mouthfeel and texture. Full article

(This article belongs to the Topic Advances in Animal-Derived Non-Cow Milk and Milk Products)

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14 pages, 3173 KiB

Open AccessArticle

Some Variation Factors of Freezing Point in Camel Milk

by Gaukhar Konuspayeva, Mubarak M. Al-Gedan, Fuad Alzuraiq and Bernard Faye

Animals 2023, 13(10), 1657; https://doi.org/10.3390/ani13101657 - 17 May 2023

Cited by 1 | Viewed by 1246

Abstract

The freezing point degree of milk (FPD) is a classical indicator of cow milk quality. In camel milk, few references are available in the literature regarding the main factors of variation. In the present paper, two methods of FPD determination were used: the Reference method (RM) (using Cryostar) and the Express method (EM), using a milk analyzer (Milkoscan-FT1). The RM was used to determine FPD in 680 bulk raw or pasteurized camel milk samples. Regarding EM, 736 individual milk samples, 1323 bulk samples, 635 samples of pasteurized milk and 812 samples of raw milk used for cheese making were available. The variability of FPD was investigated according to month, lactation stage, milk composition, milk production and microbiological status. Correlations between methods were explored. FPD was highly correlated with most of the milk components and tended to decrease in cases of high contamination by coliforms or high total flora count. However, the weak significant correlations between the two methods indicated the necessity to specifically calibrate an automatic milk analyzer for camel milk. Full article

(This article belongs to the Topic Advances in Animal-Derived Non-Cow Milk and Milk Products)

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Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agriculture agriculture	3.6	3.6	2011	17.7 Days	CHF 2600	Submit
Animals animals	3.0	4.2	2011	18.1 Days	CHF 2400	Submit
Dairy dairy	-	2.4	2020	24.6 Days	CHF 1200	Submit
Foods foods	5.2	5.8	2012	13.1 Days	CHF 2900	Submit
Nutrients nutrients	5.9	9.0	2009	14.5 Days	CHF 2900	Submit

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