Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 During Kasar Cheese Ripening

The viability of encapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 by emulsion or extrusion techniques in Kasar cheese was investigated. The microbiological, biochemical and organoleptic properties of cheeses were assessed throughout 90-day storage. Results showed that the viability of probiotic bacteria was maintained to a great extent by microencapsulation. No difference was noted between the two encapsulation techniques with regard to bacterial counts, proteolysis and organoleptical properties of the final products. Scalding caused a drastic decline in the counts of probiotic bacteria in all cheeses. Following scalding, while the numbers of nonencapsulated probiotic bacteria decreased continuously in the control cheese, the numbers of encapsulated bacteria remained well above the threshold for a minimum probiotic effect (10⁷ cfu/g).     

Boldine provides protective effect against nephrotoxicity induced by cisplatin in Wistar rats: Role of oxidative stress,inflammation and caspase-3

Side effects of cisplatin, especially dose-dependent nephrotoxicity, are major factors limiting its use in cancer. Boldine ((S)-2, 9-dihydroxy-1, 10-dimethoxy-aporphine) is a natural alkaloid known for its strong antioxidant activity present in leaves/bark of boldo tree (Peumus boldus Molina), a native tree in Chile. Here, we aimed to investigate the nephroprotective effect of boldine and its underlying mechanisms on cisplatin-induced rat renal injury. Thirty Wistar albino rats divided into 5 groups (Control, Cis, Bold.40, Cis + Bold.20, Cis + Bold.40 groups) were used. Rats received boldine (20 or 40 mg/kg/day), or vehicle (saline) intraperitoneal for 14 days and a single dose cisplatin (7 mg/kg, ip) was applied on the 10th day to induce nephrotoxicity. Rats and kidney tissue were weighed to determine kidney index. Blood urea nitrojen (BUN) and creatinine levels, the amount of thiobarbituric acid reactive substances (TBARS, an index of lipid peroxidation), superoxide dismutase (SOD), glutathione peroxidase (GPx) enzyme activities and tumor necrosis factor alpha (TNF-α) levels were measured and histopathologic examination was performed. Inducible nitric oxide synthase (iNOS) and caspase-3 expressions were detected immunohistochemically. Nephrotoxicity induced by cisplatin was apparent by elevated levels of BUN, creatinine, kidney index, TBARS and TNF-α, and decreased body weight, SOD and GPx enzyme levels. Pretreatment with boldine protected the renal function at both boldine doses by fixing the renal damage markers, oxidative stress, caspase-3 and iNOS expression. Histopathological findings supported biochemical findings. Taken together these findings indicate that boldine has promising protective effect against cisplatin nephrotoxicity by improving oxidative stress, inflammation, histopathological alterations and by alleviating caspase 3 expression.     

生物质化学链气化串行流化床二元物系冷态实验研究

搭建了生物质化学链气化串行流化床冷态模型,考察了木粉与石英砂二元物系在不同工况下的流化特性,结果表明,木粉单独实现流化较为困难,稳定流态化操作范围也较小;石英砂木粉二元物系,随着石英砂含量的增加,流化状态持续改善,稳态流化操作范围增大,当石英砂含量超过70% 时,该二元体系流化状态接近石英砂;石英砂木粉二元混合体系物料循环量及颗粒平均速度随着表观气速的增加而持续增大。     

FATE OF AFLATOXIN M1 IN KASHAR CHEESE

The distribution and stability of aflatoxin M₁ (AFM₁) in Kashar cheese were investigated. Raw milk samples were spiked with AFM₁ at the levels of 50, 250 and 750 ng/L. Distribution of toxin in milk, cheese curd, whey, kneading brine and cheese, and its stability during ripening were determined by high‐performance liquid chromatography. Concentrations of AFM₁ in curds for each contamination level were 2.93, 3.19 and 3.37 times higher than those in milk. After syneresis, the percentage distribution of AFM₁ was 40–46% in curds and 53–58% in whey indicating that relatively higher concentration of toxin passed to whey. Moreover, by the kneading process approximately 2–5% of AFM₁ passed to kneading brine. Compared to the initial spiking level, the percentage of toxin in cheeses varied between 35–42%. Over a 60‐day storage period, there was no decrease in the concentration of AFM₁, suggesting that the toxin was stable during ripening.     

SHELF LIFE AND BIOCHEMICAL COMPOSITION OF BONITO FISH (Sarda sarda, BLOCH, 1758) STORED AT 4C AND FISHING WITH DIFFERENT FISHING TOOLS

This study was carried out to determine the effects of harvesting method and refrigerated storage on biochemical composition of Atlantic Bonito. Samples were fish caught with a surround trammel net and a drift net in the Middle Black Sea region by fisherman and were brought to the laboratory. Quality control analyses for soluble solid, protein, fat and ashes were performed. On the 10th day after refrigerated storage (4C), pH, total volatile base nitrogen (TVB-N), trimethylamine (TMA-N) and thiobarbituric acid (TBA) values were found in the drift net. In the fresh fish samples caught by surround trammel net and drift net, fat, proteins, soluble solids and ash contents were calculated.

PRACTICAL APPLICATIONS

The results of the proximate content of Atlantic bonito caught with a trammel net and drift net showed that fat contents were 5.76; protein contents were 20.35; dry matter contents were about 30.5% and ash contents was 1–1.2%. After 10 days of storage at 4C, pH, TVB-N, TMA-N and TBA values were 6.17, 34.46 mg/100 g, 7.34 mg/100 g and 7.72 mg malonaldehyde/kg, respectively, in the surround trammel net, and 5.98, 40.60 mg/100 g, 8.02 mg/100 g and 8.03 mg malonaldehyde/kg in the drift net, respectively. Based on these results, there were significant differences between surround trammel net fishing and drift net fishing in terms of meat quality.     

The effects of incorporating wild‐type strains of Lactococcus lactis into Turkish white‐brined cheese (Beyaz peynir) on the fatty acid and volatile content

The development of free fatty acids (FFA) and volatile flavour compounds in the Turkish white‐brined cheese Beyaz peynir made by using three wild strains of Lactococcus lactis subsp. lactis was investigated over 90 days. Results showed that production of both FFA and flavour compounds in the control (PK1) and experimental cheeses (MBLL9, MBLL23 and MBL27) was strain dependent. The hydrolysis of milk fat was more evident in the cheese made using Lc. lactis subsp. lactis MBL27. Considering the production of fat breakdown compounds and acidification activities of the strains MBLL23 and MBL27, the combination of these strains could be proposed for the production of white‐brined cheese.     

Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical properties

The changes in composition and some biochemical properties of Örgü cheeses made from raw (RMC) and pasteurized (PMC) cow milk were investigated during a 90-day ripening period. The average contents of total solids (TS), protein, water soluble nitrogen (WSN), trichloro-acetic acid soluble nitrogen (TCA-SN) and acid degree value (ADV) were lower, while salt and salt in TS were found to be statistically higher in PMC than RMC (P < 0.05). In addition, in both RMC and PMC, the TS and protein contents were decreased as compared to an increase in salt, salt in TS, WSN and TCA-SN contents, and ADV, during ripening (P < 0.05). The evaluation of WSN, TCA-SN and ADV shows that these two experimental Örgü cheese types undergo little proteolysis and lipolysis. On the other hand, acidity development was observed to be high in both before curdling and in cheese made from raw milk during ripening.     

The effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese

In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ‐carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ‐carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.     

Functional milks and dairy beverages

During the last decade, consumers' approach to healthy foods has changed dramatically, and today enhancing the health span of consumers through consumption of healthy food is more important than simply enhancing their life span. Rising medical costs are the prime factor forcing people to find cheaper and effective means of protecting their health. This fact has led to an increase in consumers' interest in functional foods. Dairy products occupy a significant space in the functional foods market and dairy-based functional beverages are a growing segment of this sector. This article reviews recent scientific, technological and commercial developments in the functional dairy-based beverage sector.