background there are different types of aflatoxins, including aflatoxin m1, m2, g1, g2, b1 and b2 produced in the food chain, especially when the food is infected with fungi and can directly be consumed by humans. considering that our country is located in the subtropical geographic region where temperature and humidity ecological factors are among determining factors in contamination with afm1...

Purpose: To further investigate the binding of α−crystallin to other proteins as part of its chaperone-like activity, we studied interactions of α−crystallin with recombinant calf prochymosins and chymosin. Methods: Recombinant calf prochymosin B and one C-terminal mutant (PC+2, with two additional residues, Histidine-Glycine) were expressed as inclusion bodies in E. coli. Native and mutant pro...

The composition and physical properties of raw milk from a commercial herd were studied over a 1 year period in order to understand how best to utilise milk for processing throughout the year. Protein and fat levels demonstrated seasonal trends, while minerals and many physical properties displayed considerable variations, which were apparently unrelated to season. However, rennet clotting time...

Bovine chymosin is an important milk-clotting agent used in the manufacturing of cheeses. Currently, the production of recombinant proteins by genetically modified organisms is widespread, leading to greatly reduced costs. Lactococcus (L.) lactis, the model lactic acid bacterium, was considered a good candidate for heterologous chymosin production for the following reasons: (1) it is considered...

The topic of this thesis is the simulation of blood clotting using the Lattice Boltzmann method and taking into account the non-Newtonian behavior of blood. This kind of simulations could be used for the treatment of diseases like stenosis and aneurysms. Their field of application includes the diagnostic of the diseases, the planning of surgeries and the investigation of new medical treatment s...

Milk coagulation properties (MCP) are fundamental in cheese production, particularly in countries where a large amount of milk is destined to cheese industry. Several studies have demonstrated the role of MCP on cheese yield and quality. Lasting years, a general worsening of MCP at the herd and animal level has been detected. The coagulation of milk is influenced by several factors such as type...

Fermentation is a technology that enhances biologically active ingredients, improves the absorption rate and induces generation of new functional ingredients by catalytic action enzyme systems possessed microorganisms. In this study, changes in content five kinds bioactive compounds (deacetylasperulosidic acid, asperulosidic scopolin, asperuloside scopoletin) Morinda citrifolia L. were confirme...

understanding cattle metabolism and its relationship with milk products is important in bovine breeding. a systemic view could lead to consequences that will result in a better understanding of existing concepts. topological indices and quantitative characterizations mostly result from the application of graph theory on biological data. in the present work, the enzyme network involved in cattle...

Factor XIII (F XIII) is an essential parameter for final clot stability. The purpose of this study was to determine the impact of the addition of factor (F)XIII on clot stability as assessed by Rotation Thromboelastometry (ROTEM®). In 90 intensive care patients ROTEM® measurements were performed after in vitro addition of F XIII 0.32 IU, 0.63 IU, 1.25 IU and compared to diluent controls (DC; aq...

Chymosin (Rennin EC 3.4.23.4), an aspartyl proteinase, is the major proteolytic enzyme in the fourthstomach of the unweaned calf, and it is formed by proteolytic activation of its zymogene, prochymosin.Following the cloning of synthesized cDNAs on mRNA pools extracted from the mucosa of the calf fourthstomach, we have identified an alternatively spliced form of preprochymosin ...