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Breast milk is widely considered to be the most natural, safe, and complete food for infants. However, current breastfeeding rates fall short of the recommendations established by the World Health Organization. Despite this, there are few studies that have focused on the promotion of human lactation through nutrient supplementation. Therefore, the aim of this study was to investigate the effect of methionine on milk synthesis in human mammary epithelial cells (MCF-10A cells) and to explore the underlying mechanisms. To achieve this, MCF-10A cells were cultured with varying concentrations of methionine, ranging from 0 to 1.2 mM. Our results indicated that 0.6 mM of methionine significantly promoted the synthesis of milk protein. An RNA-seq analysis revealed that methionine acted through the PI3K pathway. This finding was validated through real-time quantitative polymerase chain reaction (RT-qPCR) and Western blotting. In addition, PI3K inhibition assays confirmed that methionine upregulated the expression of both mTOR and p-mTOR through activation of PI3K. Taken together, these findings suggest that methionine positively regulates milk protein synthesis in MCF-10A cells through the PI3K-mTOR signaling pathway.
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http://dx.doi.org/10.3390/metabo13111149 | DOI Listing |
Trends Biotechnol
September 2025
Molecular Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, 9747 AG, The Netherlands; Department of Bioengineering, Imperial College London, South Kensington Campus, London, SW72AZ, UK; Bezos Centre for Sustainable Protein, Imperial Colleg
The breach of six planetary boundaries highlights the need for sustainable food production. Aerobic hydrogen-oxidising bacteria (HOBs) convert atmospheric CO and green hydrogen (H) into biomass via gas fermentation, a process already used for food-grade single-cell protein production. This approach enables a supply chain independent of agriculture, requiring minimal land and water, with potential for carbon-neutral production and carbon capture.
View Article and Find Full Text PDFFood Sci Nutr
September 2025
Fats and Oils Department, Food Industries and Nutrition Research Institute National Research Centre Cairo Egypt.
This study developed a vegan chocolate spread using spray-dried plant-based milk powders (soy, lentil, and rice), fortified with nano-liposomal vitamin D3 and an oleogel-balanced omega fatty acid to enhance nutritional quality. The plant-based milk powders exhibited high protein (up to 26.8% in soy), fiber, and micronutrients.
View Article and Find Full Text PDFFood Funct
September 2025
Department of Animal Nutrition, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Sheep milk has gained increasing attention for its compositional similarity to human milk and its abundance of bioactive compounds with nutritional and therapeutic potential. It is rich in proteins, essential fatty acids, vitamins, minerals, immunoglobulins, and hormones, as well as peptides and oligosaccharides with antiviral, antibacterial, anti-inflammatory, and immune-modulatory effects. Despite these benefits, the literature remains fragmented, with limited integration of data on the mechanisms by which these components influence health outcomes, and few comprehensive comparisons with other mammalian milks.
View Article and Find Full Text PDFN Z Vet J
September 2025
Diagnostics, Readiness and Surveillance, Biosecurity New Zealand, Ministry for Primary Industries, Wellington, New Zealand.
Case History: In 2023, 160/245 (65%) 2-year-old KiwiCross dairy heifers from a seasonally calving Otago herd developed severe granular vulvovaginitis after calving.
Clinical Findings: Affected heifers presented 3-12 days post-calving with tail elevation, vaginal discharge and, in most cases, vulval swelling. Heifers were afebrile although some were inappetent.
Int J Food Microbiol
September 2025
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong, China. Electronic address:
Raw milk is commonly stored at 4 °C prior to processing, a practice that can facilitate psychrotrophic proliferation, and milk physicochemical alterations and quality deterioration. This study aimed to elucidate the dynamic changes and interrelationships among microbiota, physicochemical parameters, and metabolite profiles in raw bovine and goat milk during refrigerated storage at 4 °C over a 5-day period. The results showed that both bovine and goat milk exhibited significant increases in bacterial counts, titratable acidity, zeta potential, and protein particle size, alongside decreases in pH and lipid particle size, as well as changes in color during refrigerated storage at 4 °C.
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