Hormonal induction of lactation: estrogen and progesterone in milk

Estrogen and progesterone in milk during the first 21 days of induced and postpartum lactation in Holstein cows and heifers were estimated by assay procedures. Lactation was induced with estradiol-17 beta and progesterone treatment for 7 days. Estrogen and progesterone in induced lactations differed from concentrations in postpartum lactations. In early lactation estrogen was higher in postpartum milk (521 +/- 103 pg/ml on day 1) than in induced milk (336 +/- 46 pg/ml on day 1), but after day 7 the reverse was true (192 +/- 33 pg/ml and 233 +/- 32 pg/ml on day 7). Progesterone remained higher in induced lactation through the first 21 days than in postpartum lactation with the exception of day 19. Progesterone in postpartum milk increased from 4 +/- 1 ng/ml on day 1 to 11 +/- 2 ng/ml on day 21. Progesterone in induced milk showed greater fluctuation (11 +/- 3 ng/ml on day 1 and 22 +/- 9 ng/ml on day 3) but gradually decreased to 12 +/- 2 ng/ml on day 21 (11 +/- 2 ng/ml on day 21 of postpartum lactation).     

Role of proteoglycans on skin ageing: a review

This work analyses the role of proteoglycans on skin ageing, influenced by the presence of glycosylated proteins, which exercise diverse functions on the skin. They are essential components that restore the cells, providing hydration, maintaining hydration of the extracellular matrix, preventing the formation of wrinkles thanks to their ability to combine to other molecules such as collagen or hyaluronic acid and favouring the smoothness of the skin texture. The use of these proteins is a very recent and promising topic, since their application may revolutionize skin ageing therapies. Of the existing proteoglycans, decorin, versican and perlecan are of special note, playing a fundamental role on skin.     

Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review

Nanotechnology is becoming increasingly important for the food sector. Promising results and applications are already being developed in the areas of nutrient delivery systems through bioactive nanoencapsulation, biosensors to detect and quantify pathogens organic compounds, other chemicals and food composition alteration, and even edible film to preserve fruit or vegetables. This article reviews the application and the benefits of nanotechnology in different areas of food industry that include bioactive nanoencapsulation, edible thin film, packages and nanosensors. It is possible to conclude from the review that the nanotechnology advances increase the safety and quality of food and mainly decrease the time for pathogen detection.     

Role of lees in wine production: A review

The sometimes contradictory role attributed by scientists to lees in wine production is discussed in this review. Studies dealing with the importance of lees in the natural removal of undesirable compounds from wine, the effect of lees–wine contact on the volatile fraction of wines, the key influence of lees on biogenic amine contents in wines, the interactions between lees and phenolic compounds, and the importance of mannoproteins and lipids released by lees have been critically reviewed. Finally, the present exploitation of lees is also outlined.     

Artificial induction of lactation in cattle: initiation of lactation and estrogen and progesterone concentrations in milk

Thirty heifers were given 11 subcutaneous injections of 5 mg estradiol benzoate and 200 mg progesterone every 3 d to develop their mammary glands. Three days later groups of animals were treated with 1) 20 mg dexamethasone twice, 2) 500 micrograms cloprostenol thrice, 3) dexamethasone and cloprostenol, 4) oxytocin 4 IU six times, or 5) no further injections. Two further groups of six heifers each (6 and 7) were treated in a manner similar to groups 1 and 3 except the dose of estrogen to develop their mammary glands was doubled to 10 mg/3 d. Six lactating first calf heifers were controls (8). The proportion of animals lactating, combined milk yield for each group (kg), and mean days lactated were 1) 5/6, 3831, 142; 2) 1/6, 912, 195; 3) 6/6, 4898, 194; 4) 3/6, 1066, 128; 5) 1/6, 293, 154; 6) 6/6, 6109, 130; 7) 6/6, 6265, 130; and 8) 6/6, 19, 190, 251. The lactogenic response to dexamethasone and oxytocin is similar to that in sheep, but the response to cloprostenol indicates a species difference. Intensive blood sampling before and after injection of hormones, intended to trigger lactogenesis, showed that plasma prolactin rose to peaks above 210 ng/ml in cows of groups 2, 3, and 4 and were unchanged from the base below 40 ng/ml in groups 1 and 5. Monitoring of steroids after induction treatment showed estradiol-17 beta ranged between 35 and 400 pg/ml and 20 to 80 pg/ml in mammary secretion and plasma and progesterone concentrations were less than at diestrus.(ABSTRACT TRUNCATED AT 250 WORDS)     

Role of angiotensin in ovarian follicular development and ovulation in mammals: a review of recent advances

Angiotensin (Ang) II is widely known for its role in the control of systemic blood vessels. Moreover, Ang II acts on the vascular control of ovarian function, corpus luteum formation, and luteolysis. Over the past 10 years, our research group has been studying the new concept of the renin-angiotensin system (RAS) as an autocrine/paracrine factor regulating steroidogenesis and promoting different cellular responses in the ovary, beyond vascular function. We have developed and used different in vivo and in vitro experimental models to study the role of RAS in the ovary and a brief overview of our findings is presented here. It is widely accepted that there are marked species differences in RAS function in follicle development. Examples of species-specific functions of the RAS in the ovary include the involvement of Ang II in the regulation of follicle atresia in rats vs the requirement of this peptide for the dominant follicle development and ovulation in rabbits and cattle. More recently, Ang-(1-7), its receptor, and enzymes for its synthesis (ACE2, NEP, and PEP) were identified in bovine follicles, implying that Ang-(1-7) has an ovarian function. Other novel RAS components (e.g. (pro)renin receptor and renin-binding protein) recently identified in the bovine ovary show that ovarian RAS is poorly understood and more complex than previously thought. In the present review, we have highlighted the progress toward understanding the paracrine and autocrine control of ovarian antral follicle development and ovulation by ovarian tissue RAS, focusing on in vivo studies using cattle as a model.     

Screening for estrogen residues in calf urine: comparison of a validated yeast estrogen bioassay and gas chromatography-tandem mass spectrometry.

Within the European Union, the control for residues of illegal hormones in food-producing animals is based on urine analysis for a few target analytes using gas chromatography/mass spectrometry and/or liquid chromatography-tandem mass spectrometry. Recently, we developed a robust yeast bioassay screening tool for estrogens, which was validated as a qualitative screening method in accordance with EC decision 2002/657/EC. In this study, we present long-term performance data and a comparison of urine data obtained with this bioassay, and data from an established gas chromatography-tandem mass spectrometry (GC/MS/MS) confirmatory analysis method. More than 120 calf urine samples from a controlled reference experiment were analysed using both protocols. According to the GC/MS/MS method, only the natural estrogens 17alpha-estradiol and estrone were present in the non-compliant samples. The bioassay was less sensitive than GC/MS/MS for the relatively weak estrogenic compound 17alpha-estradiol, in accordance with expectations. Assuming that application of the mass spectrometric method is considered beyond reasonable doubt, the bioassay performed very well: only 5.6% of the calf urine samples found compliant in GC/MS/MS were screened false suspect in the bioassay screening method. The bioassay results of non-compliant urine samples under routine conditions were as predicted, taking into account the relative estrogenicity of the natural estrogens 17alpha-estradiol and estrone vs. 17beta-estradiol. Only one sample was screened false negative for 17alpha-estradiol and estrone. Application of this fast and simple estrogen bioassay in routine surveillance and control can significantly reduce GC/MS/MS sample workload and allow higher percentages of animals to be screened for potential hormone abuse.     

Role of pulses to modulate the nutritive,bioactive and technological functionality of cereal-based extruded snacks: a review

Pulses hold excellent nutritive potential owing to high-quality protein content, dietary fibre, minerals, vitamins, oligosaccharides, polyphenols, tannins, phytosterols and several other bioactive constituents. These bio-functional compounds impart significant health benefits by reducing the risk of several chronic complications such as hypertension, cancers, cardiovascular diseases and neurological concerns mainly through anti-oxidative and radical scavenging mechanisms. These high protein ingredients when added to cereal-based extruded snacks not only enhance the nutritive and bioactive profile of the resultant snacks but also modulate the techno-functional attributes of the extrudates. Protein interactions with cereal-based starch and other constituents result in structural variation at the macromolecular level consequently varying the physical, mechanical and techno-functional properties including expansion ratio, bulk density, hydration properties, pasting characteristics and texture. The present review aimed at elaborating the nutritive and bio-functional potential of pulses enriched cereal-based expanded snacks. Further, significant emphasis has been given to the impact of pulse flour incorporation on functional, structural and mechanical properties of the cereal-based extrudates.     

Antioxidants in bakery products: a review

Fats impart taste and texture to the product but it is susceptible to oxidation leading to the development of rancidity and off-flavor. Since ancient times it has been in practice to use antioxidants in foods. Discovery of synthetic antioxidants has revolutionized the use of antioxidants in food. The effect of these antioxidants in bakery products were reviewed and found to be effective in enhancing the shelf life. Animal experimental studies have shown that some of the synthetic antioxidants had toxigenic, mutagenic, and carcinogenic effects. Hence there is an increasing demand for the use of natural antioxidants in foods, especially in bakery products. Some of the natural antioxidants such as alpha-tocopherol, beta-carotene, and ascorbic acid were already used in bakery products. These natural antioxidants are found to be effective in enhancing the shelf life of bakery products but not to the extent of synthetic antioxidants. Baking processing steps may lower the antioxidative activity but techniques such as encapsulation of antioxidants can retain their activity. Antioxidative activity of the plant extracts such as garcinia, curcumin, vanillins, and mint were reviewed but studies on their role in bakery products were limited or very few. Hence there is a wide scope for study under this direction in depth.     

Biogenic amines in wine: a review

Biogenic amines are formed from precursor amino acids, mainly by the microbial decarboxylation. The presence of these compounds plays a vital role in oenology because high amounts of them can lead to health problems. Thus, the origin, detection, and quantity of biogenic amines in wine are extremely important for winemaking. This study, focusing on the articles of latest 5 years, not only reviews the analytical methods used for the determination of biogenic amines but also describes the source of biogenic amines from the perspective of microbiological and oenological factors and summarises the strategies for the degradation of amines. The information presented in this review is important to alert about the inadequate quality of wine products, and efforts from the entire productive chain and the government are required to attain consumer safety.     

Zinc in mammalian sperm: a review

The relationship of zinc to morphologic, physiologic, and metabolic functions in the male reproductive system are summarized, and gaps in current understanding are pointed out. Semen and its constituents generally contain high zinc, although concentrations vary among animals and species; the relationships between zinc and fertility of semen is unclear. During zinc deficiency, retarded development of testicular growth involved marked atrophy of tubular epithelium and reduced deoxyribonucleic acid, ribonucleic acid, and protein, as well as reduced zinc contents of testis, epididymis, and dorsolateral prostate. Functions of zinc in hormone interrelationships are little understood, but zinc deficiency decreases output of pituitary gonadotrophins and androgen production, and zinc turnover involves testosterone as well as pituitary hormones. Metabolic regulation of sperm appears to be mediated through zinc as a regulator of enzyme activity in the semen. Within spermatozoa, zinc is closely associated with sulfhydryl groups and disulfide linkages and is concentrated in the tail. Control of motility of sperm by zinc apparently involves control of energy utilization through adenosine triphosphate systems involved in contraction and through regulation of phospholipid energy reserves. The many roles for zinc in the male reproductive system are extremely complex and scarcely understood. The importance of zinc contents of commonly utilized feedstuffs in relation to reproductive capabilities of the mammalian sperm remain unclear, although zinc deficiency in relation to male reproduction may be much more widespread than is recognized commonly.     

Algae in food: a general review

Abstract

Algae are common all over the Earth. Due to their rich chemical composition and content of bioactive substances they have been used in many fields of industry. Their gelling, thickening and stabilizing properties have led to the development of such products as agar, alginate and carrageenan. Moreover, algae are used in the food industry as food supplements and an addition to functional food. Algae are also added to meat products, such as pasty, steaks, frankfurters and sausages, as well as to fish, fish products, and oils, to improve their quality. Cereal-based products, such as pasta, flour and bread, are another group of products enriched with algae. Due to their properties algae may also be used for construction of fermented functional food. Fermented products containing algae are, most of all, dairy products, such as cheese, cream, milk deserts, yoghurt, cottage cheese, and processed cheese. Combination of fermented products offering a high content of lactic acid bacteria with algae possessing biologically active metabolites of natural origin allows not only to compose products with a high content of nutrients, but also to create a brand new segment of fermented food.     

Resistant starch in food: a review

The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected. The content of RS in food is highly influenced by food preparation manner and processing techniques. Physical or chemical treatments also alter the level of RS in a food. Commercial preparations of RS are now available and can be added to foods as an ingredient for lowering the calorific value and improving textural and organoleptic characteristics along with increasing the amount of dietary fiber. RS has assumed great importance owing to its unique functional properties and health benefits. The beneficial effects of RS include glycemic control and control of fasting plasma triglyceride and cholesterol levels and absorption of minerals. This review attempts to analyze the information published, especially in the recent past, on classification, structure, properties, applications and health benefits of RS. © 2014 Society of Chemical Industry