The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidence

Fermented dairy products are commonly used as the most efficient delivery vehicle for probiotics. These foods are well known for promoting the positive health benefits of consuming probiotics. Among their beneficial effects, their immunomodulatory properties have attracted a great deal of interest in recent years. Reports, both in vitro and in vivo, on the beneficial effects of consuming fermented milks containing probiotics have demonstrated the enhancement of various parameters in animal (e.g. rats and mice) and human immune systems, such as the production of cytokines and mediators by antigen‐presenting cells and cellular markers for different cell populations. Hence, the purpose of this review was to provide an overview of the scientific literature concerning the potential of probiotic‐fermented milks to influence the host's immune system, thereby modulating the immune response in a positive fashion.     

Exploring the impact of the 2008 global food crisis on food security among vulnerable households in rural South Africa

Recurring food crises endanger the livelihoods of millions of households in developing countries around the globe. Owing to the importance of this issue, we explored recent changes in food security between the years 2004 and 2010 in a rural district in Northeastern South Africa. Our study window spans the time of the 2008 global food crisis and allows the investigation of its impacts on rural South African populations. Grounded in the sustainable livelihood framework, we examined differences in food security trajectories among vulnerable sub populations. A unique panel data set of 8,147 households, provided by the Agincourt Health and Demographic Surveillance System (Agincourt HDSS), allowed us to employ a longitudinal multilevel modeling approach to estimate adjusted growth curves for the differential changes in food security across time. We observed an overall improvement in food security that leveled off after 2008, most likely resulting from the global food crisis. In addition, we discovered significant differences in food security trajectories for various sub populations. For example, female-headed households and those living in areas with better access to natural resources differentially improved their food security situation, compared to male-headed households and those households with lower levels of natural resource access. However, former Mozambican refugees witnessed a decline in food security. Therefore, poverty alleviation programs for the Agincourt region should work to improve the food security of vulnerable households, such as former Mozambican refugees.     

Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption

Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination thereof. Cheese can vary widely in its characteristics, including color, aroma, texture, flavor, and firmness, which can generally be attributed to the production technology, source of the milk, moisture content, and length of aging, in addition to the presence of specific molds, yeast, and bacteria. Among the most important bacteria, lactic acid bacteria (LAB) play a critical role during the cheese-making process. In general, LAB contain cell-envelope proteinases that contribute to the proteolysis of cheese proteins, breaking them down into oligopeptides that can be subsequently taken up by cells via specific peptide transport systems or further degraded into shorter peptides and amino acids through the collaborative action of various intracellular peptidases. Such peptides, amino acids, and their derivatives contribute to the development of texture and flavor in the final cheese. In vitro and in vivo assays have demonstrated that specific sequences of released peptides exhibit biological properties including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, and analgesic/opioid activity, in addition to angiotensin-converting enzyme inhibition and antiproliferative activity. Some LAB also produce functional lipids (e.g., conjugated linoleic acid) with anti-inflammatory and anticarcinogenic activity, synthesize vitamins and antimicrobial peptides (bacteriocins), or release γ-aminobutyric acid, a nonprotein amino acid that participates in physiological functions, such as neurotransmission and hypotension induction, with diuretic effects. This review provides an overview of the main bioactive components present or released during the ripening process of different types of cheese.     

Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese

The influence of different emulsifying salts (ES) on the physicochemical parameters and sensory qualities of spreadable processed cheese (SPPC) was evaluated. The fat and moisture contents of the SPPC were not affected significantly by varying proportions of ES. The replacement of sodium‐based polyphosphate blends by their monopotassium phosphate counterpart at 25% (w/w) markedly improved the sensory quality of the SPPC (on a weight basis). An SPPC of acceptable quality labelled as a ‘reduced sodium’ product was obtained using a blend of commercial emulsifying salts and monopotassium phosphate (1:1 w/w) added at 1.2% (w/w) of the total formulation weight.     

Intellectual performance and school failure in children with attention deficit hyperactivity disorder and in their siblings.

Made psychiatric and intellectual assessments of 140 children with attention deficit hyperactivity disorder (ADHD), 120 normal controls, and their 303 siblings. The index children were White, non-Hispanic boys. ADHD children were more likely to have had learning disabilities, repeated grades, been placed in special classes, and received academic tutoring. They also did worse on the Wechsler Intelligence Scale for Children—Revised (WISC—R). Among ADHD probands, comorbid conduct, major depressive, and anxiety disorders predicted school placement more than school failure or WISC—R scores. However, the neuropsychological disability of all ADHD children could not be attributed to comorbid disorders because those without comorbidity had more school failure and lower WISC—R scores than normal controls. Intellectual impairment was also increased among siblings of ADHD children. This provides converging evidence that the ADHD syndrome is familial. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Dynamic Precipitation in Supersaturated Al–Zn–Mg–Cu Alloy During Warm Stretching

Metallurgical and Materials Transactions A - High-strength Al–Zn–Mg–Cu alloys such as AA7075 rely on precipitation to obtain their properties, and the evolution of these...     

Silicon Supplied Via Roots or Leaves Relieves Potassium Deficiency in Maize Plants

Silicon - The aim of this study was to determine whether silicon (Si) supplied via nutrient solution or foliar spray is nutritionally and physiologically efficient in mitigating potassium (K)...     

Application of factorial model for an optimization of partial replacement of feldspar by talc on the sintering process

This research used a factorial model containing two levels and three variables to evaluate the partial substitution of sodium feldspar (albite) by a talc ore found in abundance in the region of Itaiacoca—Brazil. The model can also be used to verify the influence of initial talc particle size, proportion, and sintering threshold temperature on the following physical properties, such as linear shrinkage, water absorption, bulk density, total porosity, and firing color. In this study, the mechanical strength of the compositions was evaluated by the flexural strength test. The factorial model indicated the sintering temperature as the variable that most affects the samples’ densification and the proportion of talc as the variable that changes the firing color. The experiment that used a higher sintering temperature combined with a coarser talc granulometry presented the highest mechanical strength. When more refined granulometry was used, there was the beginning of an overfire process. Water absorption values in the range of .04% and modulus of rupture of 49 MPa were obtained, confirming the talc's effectiveness as a secondary flux agent suitable for the formulation of ceramic bodies.