Diets with protein of inferior quality may increase protein breakdown in skeletal muscle but the experimental results are inconsistent. To elucidate the relationship, pigs were fed isoenergetic and isonitrogenous diets based on soyabean-protein isolate or casein for 15 weeks, with four to six animals per group. A higher plasma level of urea (2.5-fold the casein group value, P = 0.01), higher ur...

A new fast and reliable reversed-phase high-performance liquid chromatographic method is proposed for quantifying all the major casein fractions during cheese proteolysis as an alternative to more complex methodologies. Excellent separation of caseins, para-κ-casein (ρ-κ-CN), αs1-casein (αs1-CN), αs1-I-casein (αs1-I-CN), αs2-casein (αs2-CN), β-casein (β-CN) was achieved, in terms linearity, rep...

Changes in the concentration and composition of serum VLDL, LDL, and HDL were studied in rabbits transferred from Chow diets to cholesterol-free, semipurified diets containing casein or isolated soy protein. During the first week on the casein diet, there was a marked increase in LDL-cholesterol and these higher levels were maintained during the subsequent 3 weeks of the study. Similar but less...

A study was conducted to determine the protective effects of two common dietary proteins, soy protein isolate (soy) and bovine whey, against chemically induced mammary tumors in female Sprague Dawley rats. Rats were fed AIN-93G diets having casein, soy, or whey as the sole protein source. Rats within the same dietary groups were mated to obtain the F1 and F2 generations. At age 50 days, F1 (exp...

Wedholm, A. 2008. Variation in milk protein composition and its importance for the quality of cheese milk. Doctoral dissertation. IS 978-91-85913-46-6, ISSN: 1652-6880 Variations within the bovine milk protein profile can have both positive and negative impacts on the quality of cheese milk. As main contributors to the cheese structure, the caseins are important for the cheese yield. During the...

benign hepatomas in CSH male mice is strikingly lower among animals fed a semi-purified ration containing 9 per cent casein than among those fed a diet containing 18 per cent casein as the principal source of protein (11). From the viewpoint of nutrition, the main differences between the diet containing 9 per cent and that with 18 per cent casein are (a) the total amount of protein and, more pa...

Evaluation of the blood and milk biochemical parameters always is considered as effective key factor for animal health and dairy products. In order to assess the association of kappa-casein (K-CN) genetic variants with blood biochemical indicators, blood samples were randomly and individually collected from 126 Iranian Guilan native cattle. Blood plasma was used to measure blood glucose, urea, ...

α s2-casein f(183-207) and lactoferricin [lactoferrin f(17-41)] are two potent 3 antibacterial peptides derived from bovine milk proteins. The aim of this work was to 4 evaluate if the antimicrobial activity of natural compounds employed in food 5 preservation such as nisin could be enhanced by combination with the aforementioned 6 milk peptides. Combinations with lactoferrin were also performe...

Differences in clotting between human and cow's milk in the stomachs of infants are discussed . Gastric pH, after ingesting milk, of an infant up to 6 months of age stays at a pH range of 4-5, near the isoelec tric point of casein, and never reaches the value of 2, which is found in adults. Pepsin C (or gastricsin) can hydrolyze proteins at this pH range. Gastric emptying time is shorter with h...

In the present paper, we report for the first time the characterization of llama (Lama glama) caseins at transcriptomic and genetic level. A total of 288 casein clones transcripts were analysed from two lactating llamas. The most represented mRNA populations were those correctly assembled (85.07%) and they encoded for mature proteins of 215, 217, 187 and 162 amino acids respectively for the CSN...