Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells
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چکیده
منابع مشابه
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and aw), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese was assigned to the register of Protected Designations of Origin (PDO) by the European Commission, with EC Reg. 634/2010. It is mainly produced in the pro...
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Dairy buffalo is the major source of milk production kept under peri-urban, low input production system. There is no practice of feeding animals according to requirements; exposing them to nutritional deficiency with the onset of pregnancy. It leads to a decline in milk yield, which compels the farmers to keep the animals un-bred. The present work was conducted to document, the post-conception ...
متن کاملBuffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion
Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from buffalo cheese whey was analyzed by mass spectrometry and presented homology with Bos taurus beta-lactoglobulin. In addition, the proteins present in buffalo cheese whey were ...
متن کاملFatal Actinobacillosis in a Dairy Buffalo
Muhammad G. , M. Saqib, M. Athar: Fatal Actinobacillosis in a Dairy Buffalo. Acta Vet. Brno 2006, 75: 247-250. The present report describes a case of fatal actinobacillosis in a dairy buffalo (Bubalus bubalis). Clinical signs included a large multilobular, firm abscess located caudo-ventral to the right ear base, submandiblar and prescapular lymphadenopathy, fever and dyspnoea. Haemogram reveal...
متن کاملMinerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow
The aim of the study was to compare the minerals and lactic acid profile of Cheddar cheese prepared from cow and buffalo milk. Milks standardized at 4% fat level were used to prepare Cheddar cheese. The cheese was prepared and stored for 120 days ripening at 4°C. Chemical composition and minerals contents were determined at one month intervals during ripening. Lactic acid concentration was esti...
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ژورنال
عنوان ژورنال: International Journal of Molecular Sciences
سال: 2018
ISSN: 1422-0067
DOI: 10.3390/ijms19071955