Dynamic changes in physicochemical, bacterial, and volatile profiles during kombucha fermentation of mulberry fruits and leaves.

This study examined the dynamic changes in physicochemical properties, bacterial communities, volatile compounds, and electronic sensory profiles of kombucha produced from mulberry fruits (MFK) and mulberry leaves (MLK), compared to black tea (BTK) and green tea (GTK) over 12 days. Total flavonoid and polyphenol concentrations, along with antioxidant activity, increased during fermentation, peaked around day 6, and then declined. 16S rRNA sequencing identified Komagataeibacter rhaeticus and Komagataeibacter saccharivorans as the dominant bacterial species.

Evaluation of protein extraction methodologies on bacterial proteomic profiling: a comparative analysis.

Bacterial proteomics is a pivotal tool for elucidating microbial physiology and pathogenicity. The efficiency and reliability of proteomic analyses are highly dependent on the protein extraction methodology, which directly influences the detectable proteome. In this study, we systematically compared four protein extraction protocols-SDT lysis buffer with boiling (SDT-B), SDT lysis buffer with ultrasonication (SDT-U/S), a combination of boiling and ultrasonication (SDT-B-U/S), and SDT lysis buffer with liquid nitrogen grinding followed by ultrasonication (SDT-LNG-U/S)-to evaluate their effects on peptide and protein identification, distribution, and reproducibility in and .

Comparative proteomic analysis of casein micelles in human and small ruminant colostrum and mature milk using data-independent acquisition for precision improvement of infant formula.

Increasing attention has been directed toward improving infant formula derived from minor milk sources, given that human milk is widely regarded as the gold standard for infant nutrition. To bridge this gap, this study aims to conduct a comparative analysis of the casein micelle proteomes and particle sizes in human and small ruminant colostrum and mature milk. Colostrum and mature milk from humans, as well as goats and sheep, were collected.

Capillary electrophoresis-based detection of cow milk adulteration in specialty milks and products: Physicochemical characteristics of potential markers.

Specialty milks, known for their distinct nutritional profiles and expensive pricing, have received increased attention as a result of worries over their adulteration with cow milk. This study used capillary electrophoresis to detect cow milk adulteration (2%, 5%, 10%, 30%, and 50%) in raw, pasteurized, freeze-dried, and spray-dried forms of 7 specialty milks (buffalo, yak, goat, sheep, camel, horse, and donkey) and to identify particular markers derived from cow components. Cow α-CN, β-CN A1, β-LG, and α-LA were identified as potential markers for detecting cow milk adulteration in specific milk types, based on their retention times.

Comprehensive analysis of species-specific differences in fatty acid composition and proteome of milk fat globules in human and animals.

Human milk, the gold standard for infant nutrition, precisely captures infant needs. This study analyzed the particle size distribution, fatty acid (FA) profile, and milk fat globule membrane (MFGM) proteome of milk fat globules (MFGs) in human milk and eight types of animal milks. Donkey and horse milks showed a greater abundance of smaller MFGs (0-5 μm).

Data-independent acquisition-based comparative analysis of whey proteomes in human colostrum, mature milk, and small ruminant milk for precision infant formula development.

Human milk is the gold standard for infant nutrition, evolving with developmental needs. This study identified 614 whey proteins from human, goat, and sheep colostrum and mature milk, with 76 conserved and 495 showing significant differences ( < 0.05).

Physicochemical properties and soluble whey protein composition of local and imported commercial ultra-high-temperature milk in China.

Ultra-high-temperature milk occupies a significant share of the Chinese dairy market, featuring various local and imported brands. This study examined the variations in physicochemical properties and whey proteomics among 10 local and imported milk brands available in China. The results showed that local brands exhibited a higher pH and a lower degree of protein structural denaturation compared with most imported brands.

Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel.

This study investigated the influence of ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the rheological characteristics, quality and structure of mutton myofibrillar protein (MP) gel in comparison with other thawing methods (air thawing (AT), water immersion thawing (WT), microwave thawing (MT)). According to the result of rheological properties, the UST group had a higher storage modulus among thawing groups. UST treatment significantly improved the gel water holding capacity and whiteness (P < 0.

Advances in Computer Vision and Spectroscopy Techniques for Non-Destructive Quality Assessment of Fruits: A Comprehensive Review.

fruits, classified under the Rutaceae family and genus, are valued for their high nutritional content, attributed to their rich array of natural bioactive compounds. To ensure both quality and nutritional value, precise non-destructive testing methods are crucial. Among these, computer vision and spectroscopy technologies have emerged as key tools.

Comparison of bacterial intracellular and secreted proteins produced in milk versus medium for Escherichia coli by proteomic analysis.

The growth and reproduction of microorganisms are dependent on nutrient supply. Here, milk and Luria-Bertani (LB) media were used as nutrition sources for Escherichia coli, and the changes in bacterial and secretory proteins at 3 time points (3, 9, and 18 h) in the growth cycle were studied using a label-free proteomics technique. The findings revealed that the abundances of bacterial intracellular proteins inosine/xanthosine triphosphatase and universal stress protein F increase dramatically during the growth phase in milk and LB media.

Proteomics and surface free fatty acid analysis of milk fat globules in spray- and freeze-dried bovine, goat, and horse milk powders.

Changes in the structure and composition of milk fat globules in spray- and freeze-dried milk powders have recently garnered notable attention. This study investigated changes in milk fat globular membrane (MFGM) proteins from bovine, goat, and horse milk powders, both spray- and freeze-dried, using a label-free proteomic approach, and quantified surface free fatty acids and their composition using GC. The results showed that several proteins, including α-CN and β-LG, increased, whereas fibrinogen α and β chain and mucin-1 decreased in the MFGM fractions of the studied spray-dried milk powders.

Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to black and green tea.

The dynamic changes in physicochemical properties, microbial communities, and volatile compounds in kombucha made from Flos sophorae (FLSK) and Elm fruit (EFK) were compared to those of black tea (BTK) and green tea (GTK) over a 12-day fermentation period. The results revealed that overall flavonoid and polyphenol content, as well as antioxidant activity, increased initially and then decreased, accompanied by a steady reduction in pH within the fermentation broths investigated. Notably, the GTK exhibited stronger antioxidant activity than the other fermentation broths.

Impact of ultrasonic and heat treatments on the physicochemical properties and rennet-induced coagulation characteristics of milk from various species.

This study investigates the effects of heat and ultrasonic treatments on the physicochemical parameters and rennet-induced coagulation properties of milk from a variety of species, including cow, goat, buffalo, and donkey. Milk samples were subjected to heat treatments at different temperatures (65 °C, 80 °C, 90 °C, 100 °C) and ultrasonic treatment at varying power levels (200 W, 400 W, 600 W, 800 W, 1000 W). The results revealed that changes in turbidity, particle size, zeta potential, secondary structure, and surface hydrophobicity were altered by both ultrasonic and heat treatments, as well as the kind of milk.

Effect of processing methods on the distribution of mineral elements in goat milk fractions.

Milk and dairy products are excellent sources of mineral elements, including Ca, P, Mg, Na, K, and Zn. The purpose of this study was to determine the effect of nonthermal (homogenization) and thermal (heat treatment) treatments on the distribution of mineral elements in 4 milk fractions: fat, casein, whey protein, and aqueous phase. The study results revealed that the distribution of mineral elements (such as Mg and Fe) in fat fractions is extremely low, whereas significant mineral elements such as Ca, Zn, Fe, and Cu are mostly dispersed in casein fractions.

Identification of pasteurized mare milk and powder adulteration with bovine milk using quantitative proteomics and metabolomics approaches.

Adulteration in dairy products presents food safety challenges, driven by economic factors. Processing may change specific biomarkers, thus affecting their effectiveness in detection. In this study, proteomics and metabolomics approaches were to investigate the detection of bovine milk (BM) constituents adulteration in pasteurized mare milk (PMM) and mare milk powder (MMP).

Effect of lactation on the distribution of mineral elements in goat milk.

The distribution of mineral elements in milk is crucial for their absorption and utilization, however, there has been limited attention given to the status of mineral elements in goat milk. In this study, goat milk was collected at 4 lactation periods (1-3, 90, 150, 240 d) and separated into 4 fractions (fat, casein, whey, and aqueous phase). The concentrations of Mg, Ca, Na, K, Zn, Fe, Cu, Mn, Co, Ni, Mo, and Cr in 4 fractions were analyzed using an inductively coupled plasma emission spectrometer.

Bioactive Functions of Lipids in the Milk Fat Globule Membrane: A Comprehensive Review.

The milk fat globule membrane () is a complex tri-layer membrane that wraps droplets of lipids in milk. In recent years, it has attracted widespread attention due to its excellent bioactive functions and nutritional value. contains a diverse array of bioactive lipids, including cholesterol, phospholipids, and sphingolipids, which play pivotal roles in mediating the bioactivity of the .

Insight into differences in whey proteome from human and eight dairy animal species for formula humanization.

Human breastmilk fulfills the nutritional needs of infants and therefore is the best template for formula. In this study, whey proteins were investigated among human and eight dairy animal species using label-free proteomics approach. Totally, 965 proteins from milk whey were identified and large variations were observed between human and animals.

Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review.

Food nutrition, function, sensory quality and safety became major concerns to the food industry. As a novel technology application in food industry, low temperature plasma was commonly used in the sterilization of heat sensitive materials and is now widely used. This review provides a detailed study of the latest advancements and applications of plasma technology in the food industry, especially the sterilization field; influencing factors and the latest research progress in recent years are outlined and upgraded.

Identification markers of goat milk adulterated with bovine milk based on proteomics and metabolomics.

This study investigated the differences in proteins and metabolites from goat and bovine milk, and their mixtures, using data-independent-acquisition-based proteomics and metabolomics methods. In the skim milk, relative abundances of secretoglobin family 1D member (SCGB1D), polymeric immunoglobulin receptor, and glycosylation-dependent cell adhesion molecule 1 were increased, with an increase in the amount of 1-100 % bovine milk and served as markers at the 1 % adulteration level. In whey samples, β-lactoglobulin and α-2-HS-glycoprotein could be used to detect adulteration at the 0.

Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure.

The effects of ultrasound-assisted slightly acidic electrolyzed water thawing (UET), air thawing (AT), water thawing (WT) and microwave thawing (MT) on the quality, nutrients and microstructure were investigated. The UET treatment did not affect the lightness () but reduced the redness () and yellowness () of the mutton. The UET treatment could better maintain the textural properties.

Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein.

The effects of air thawing (AT), water immersion thawing (WT), microwave thawing (MT) and ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the myofibrillar protein (MP) properties (surface hydrophobicity, solubility, turbidity, particle size and zeta potential), protein oxidation (carbonyl content and sulfhydryl content) and structure (primary, secondary and tertiary) of frozen mutton were investigated in comparison with fresh mutton (FM). The solubility and turbidity results showed that the MP properties were significantly improved in the UST treatment. UST treatment could effectively reduce the MP aggregation and enhance the stability, which was similar to the FM.

Changes in milk fat globule physical properties and milk fatty acid composition throughout the lactation cycle of Laoshan goat.

The objective of this study was to investigate the effect of lactation stage on the physical properties of milk fat globules (MFGs) and profiles of milk fatty acids (FAs) of milk from Laoshan dairy goats. Goat colostrum and milk samples were collected on days 1, 3, 30, 90, 150, and 240 postpartum. Milk fat content was found to significantly decrease during the first 90 d of lactation and increase thereafter as lactation progressed (P < 0.

Comparative analysis of changes in whey proteins of goat milk throughout the lactation cycle using quantitative proteomics.

The composition and content of goat milk proteins are affected by many factors and have been extensively studied. However, variation in whey protein composition in goat milk throughout the lactation cycle has not been clarified. In the current study, 15 dairy goats were selected, and milk samples were collected at 1, 3, 30, 90, 150, and 240 d after delivery.