A novel method for the quantification of bovine colostral immunoglobulin G using infrared spectroscopy

Transmission infrared (IR) spectroscopy, in combination with partial least squares (PLS) regression, was used as the basis to develop a new method to quantify IgG in bovine colostrum. Colostrum samples (n = 250) were tested simultaneously by the reference radial immunodiffusion (RID) assay and IR spectroscopy. Colostral IgG concentrations obtained by RID assay were linked to pre-processed spectra and divided into two sets, i.e., calibration and test. PLS regression was applied to the calibration set and calibration models were developed, and the test set was used to assess the accuracy of the analytical method. The Pearson and concordance correlations between test set IgG concentrations as determined by the IR assay and the RID assay were 0.91. The Bland–Altman plot showed no evidence of systematic bias between IR and RID methods. Transmission IR spectroscopy is an effective method for quantification of bovine colostral IgG concentration and for assessment of colostrum quality.     

Physicochemical and structural characteristics of starches from Chinese hull‐less barley cultivars

Fourteen hull‐less barley cultivars, collected from four major cultivated areas in China, were employed to investigate the structural and physicochemical properties of their starches in this study. Relatively wide variations in physicochemical properties of the starches were observed. Amylose content ranged from 23.1% to 30.0%, swelling power and water solubility index ranged from 12.8 to 19.9 g g^?1 and 12.7% to 23.7% respectively. Peak viscosity was from 170 to 346 Rapid Visco Unit (RVU), peak temperature (T_p) of starch gelatinisation was from 55.6 to 61.8 °C and enthalpy of starch retrogradation ranged from 0.3 to 3.1 J g^?1. Weight‐based chain‐length proportions of fa, fb₁, fb₂ and fb₃ in amylopectins ranged from 21.65% to 24.95%, 44.48% to 49.44%, 15.56% to 17.19% and 9.83% to 16.66% respectively. Correlation analyses showed that amylose content was inversely related to pasting parameters and enthalpy of gelatinisation. Pasting properties and amylopectin structures were the most important parameters to differentiate starch properties among different hull‐less barley cultivars in this study. This work will be useful for exploring applications of Chinese hull‐less barley starches in food and non‐food industries.     

Milk fat globule size,phospholipid contents and composition of milk from purebred and Alpine-crossbred Mid-Eastern goats under confinement or grazing condition

Milk fat globule (MFG) size and phospholipids (PL) content and composition were determined in milk collected at 65 (pretreatment), 110, 135 and 170 days of lactation from goats randomly assigned to grazing in Mediterranean brushland or fed clover hay indoors, in addition to concentrate. Daily feed intake and dietary contents of neutral detergent fibre and acid detergent fibre were higher in grazing goats, associated with milk richer in fat, with larger MFGs and 20% higher PL content. Smaller MFGs, produced by all confinement groups, was associated with 15 μg g⁻¹ fat higher milk PL content. The greatest effect was found in the Damascus goats, with over 44% higher PL concentration, on milk fat basis, in the confined compared with grazing group. Our understanding of how PL content is modulated by the interaction between genetic background and nutrition will enable to achieve either PL-rich milk or PL-enriched milk fat.     

Structure–function relationship of fermented skate skin gelatin-derived bioactive peptides: a peptidomics approach

Food Science and Biotechnology - In this study, we investigated the multi-functionality of bioactive peptides derived from fermented skate (Raja kenojei) skin gelatin hydrolysates. The extracted...     

Antimicrobial activity of a novel furan fatty acid, 7,10-epoxyoctadeca-7,9-dienoic acid against methicillin-resistant Staphylococcus aureus

Food Science and Biotechnology - We analyzed the antimicrobial potential of a novel furan fatty acid, 7,10-epoxyoctadeca-7,9-dienoic acid (7,10-EODA) against methicillin-resistant and -sensitive S....     

In vitro starch digestion kinetics of diets varying in resistant starch and arabinoxylan compared with in vivo portal appearance of glucose in pigs

The current study was undertaken to investigate the relationship between the in vitro starch digestion kinetics and the in vivo portal glucose appearance in pigs used as models for humans. In vivo data were obtained from a previous study where the portal glucose appearance was obtained from six catheterised pigs equipped with permanent catheters in an artery and the portal vein and with a flow probe attached to the portal vein for monitoring the blood flow rate. Three experimental diets were studied — a low dietary fibre (DF), western-style diet (WSD) and two high-DF diets containing resistant starch (RSD) or arabinoxylan (AXD). A modified Englyst-assay involving gradual glucose hydrolysis over a time frame of 6 h was used in vitro. The in vitro starch digestion kinetics was modelled using a mechanistic growth model (R² > 0.995), whereas the in vivo data were better described by a sigmoid Gompertz model (R² > 0.997). The estimated plateau values were higher in vitro than in vivo but the diets were similarly ranked; ~ 95% for AXD and WSD and 81.8% for RSD in vitro and ~ 86% and 76.6% for the same diets in vivo. The rate of glucose release in vitro was much faster than the portal glucose appearance in vivo (0.0347–0.0705 versus 0.0136–0.0197% starch/min) with the starch in RSD being the most slowly degradable. This difference was most likely an effect of gastric retention. In conclusion, the in vitro method ranked the three diets in a similar relative manner as in vivo but the rate of glucose release was much faster in vitro than in vivo. It was only when the starch structure set the limit for the starch hydrolysis, however, that similar relative results were obtained.     

Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach,Characterization and Its Application

The present study was carried out to fabricate the food grade vitamin E acetate nanoemulsion using edible mustard oil and to evaluate its improved bioactivities. A food-grade vitamin E acetate nanoemulsion was fabricated using the edible mustard oil and surfactant Tween-80. Flocculation was not observed for 15 days. The nanoemulsion was characterized for droplet morphology and size distribution using atomic force microscope and zetasizer, respectively. We observe a stable nanoemulsion of spherical morphology and a size distribution of 86.45 ± 3.61 nm. Further, the high-performance liquid chromatography method was used to determine the vitamin E acetate concentration and encapsulation efficiency for the stable nanoemulsion. These nanoemulsions showed improved bioactivity, antioxidant, and antimicrobial activity and could be potentially used to increase the shelf life of fruit juice.