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Taku Miyamoto - One of the best experts on this subject based on the ideXlab platform.

  • draft genome sequence of leuconostoc mesenteroides 406 isolated from the traditional fermented Mare Milk airag in tuv aimag mongolia
    Genome Announcements, 2016
    Co-Authors: Hidetoshi Morita, Hidehiro Toh, Kenshiro Oshima, Akiyo Nakano, Chihiro Hano, Saki Yoshida, Kosuke Tashiro, Tien Thi Thuy Nguyen, Kensuke Arakawa, Taku Miyamoto
    Abstract:

    ABSTRACT Leuconostoc mesenteroides 406 was isolated from the traditional fermented Mare Milk airag in Tuv Aimag, Mongolia. This strain produces an antilisterial bacteriocin. Here, we report the draft genome sequence of this organism.

  • production of a bacteriocin like inhibitory substance by leuconostoc mesenteroides subsp dextranicum 213m0 isolated from mongolian fermented Mare Milk airag
    Animal Science Journal, 2016
    Co-Authors: Kensuke Arakawa, Chihiro Hano, Saki Yoshida, Tsognemekh Bolormaa, Sedkhuu Burenjargal, Hiroki Aikawa, Taku Miyamoto
    Abstract:

    : Strain 213M0 was selected with productivity of a bacteriocin-like inhibitory substance (BLIS) among 235 strains of lactic acid bacteria (LAB) isolated from Mongolian fermented Milk 'airag'. Strain 213M0 was species-identified as Leuconostoc mesenteroides subsp. dextranicum by morphological observation, carbohydrate fermentation profiling and sequencing the 16S rRNA gene. Incubation temperature proper to produce the BLIS was 25°C rather than 30 and 37°C, and the production actively proceeded during the exponential growth phase of the producer cells. Antibacterial effect of BLIS 213M0 was limited to all nine strains of Listeria sp. bacteria and seven strains of LAB cocci among 53 tested strains, which corresponds to a typical feature of the class IIa pediocin-like bacteriocins. BLIS 213M0 was not inactivated in every broad pH range solution (pH 2.0-11.0), and was stable against storage at 25°C for 1 week and heating at 121°C for 15 min under pH 4.5. Peptide frame of BLIS 213M0 was confirmed by inactivation with some peptidases, and then its molecular weight was estimated to be 2.6-3.0 kDa using an in situ activity assay following sodium dodecyl sulfate polyacrylamide gel electrophoresis. The estimated size was different from the other Leuconostoc bacteriocins already reported. These results suggest that BLIS 213M0 would be a novel listericidal bacteriocin.

Gianfranco Panfili - One of the best experts on this subject based on the ideXlab platform.

  • Chemical Composition and Nutritional Properties of Commercial Products of Mare Milk Powder
    Journal of Food Composition and Analysis, 1998
    Co-Authors: Emanuele Marconi, Gianfranco Panfili
    Abstract:

    Abstract The chemical composition and the nutritional properties of two commercial products of powdered Mare Milk were assessed. The results showed that powdered Mare Milk products retained some peculiar characteristics of raw Mare Milk such as high whey protein and polyunsaturated fatty acid (C18:2; C18:3) contents and low casein content. On the contrary, lysine, tocopherols, and particularly vitamin C (high in raw Mare Milk) were partially destroyed in commercial powdered products. The loss of these nutrients could be due to the drying process and the storage conditions, which was confirmed by the high values of furosine and cis/trans retinol ratio found. It is suggested that further studies should be carried out on the processing of powdered Mare Milk to identify the best drying and storage conditions in order to protect its compositional properties.

Maria Claudia Curadi - One of the best experts on this subject based on the ideXlab platform.

  • Milk fatty acids from different horse breeds compared with cow goat and human Milk
    IV INT. SYMPOSIUM OF LIVESTOCK PRODUCTION, 2012
    Co-Authors: Maria Claudia Curadi, R Leotta, Giovanna Contarini, Mario Orlandi
    Abstract:

    The essential role of fatty acids (FA) in human nutrition was widely documented. Since unsaturated fatty acids amount in Mare Milk seems to be higher than in cow Milk, an approach was considered to evaluate differences between some equine breeds and compare fatty acids composition in different species. Trial was carried out on 30 Haflinger, 6 Noriker and 12 Thoroughbred Milk samples collected at 30, 60 and 90 days from delivery. FA profile was investigated referring to linoleic (LA), α-linolenic acid (ALA), LA/ALA ratio and saturated/unsaturated ratio. LA was higher in Thoroughbred Milk at 30, 60 and 90 days, ALA in Noriker Mares versus Thoroughbred and Haflinger, underlining an interesting genetic characteristic. LA/ALA ratio was 0.51, 0.49, 0.39 in Noriker at 30, 60, 90 days with a sat/unsat ratio about 1. In Thoroughbred sat/unsat ratio was 0.87, 0.71, 0.57; in Haflinger 1.24, 1.09, 1.28. Investigations concerned also Milk FA from Haflinger, Noriker and Thoroughbred Mares collected at 60 from delivery compared with cow, goat and human Milk. Unsaturated FA were found about 55% in Mare samples, higher than cow and goat (30–33%) and similar to human. Sat/unsat ratio was lower than 1 in Mare Milk, about 2 in cow and 2.3 in goat. All Mare samples were rich in LA (6.22–15.41%) and ALA (7.09–12.50%). In human Milk LA and ALA were 13.54% and 1.02%; lower in goat (2.62% and 0.63%) and in cow (1.86% and 0.57%). Sat/unsat ratio was between 0.70 and 1.09 in horses, 2.30 in goat, 1.88 in cow and 0.83 in human Milk.

  • Yoghurt fermentation trials utilizing Mare Milk: comparison with cow Milk
    Italian Journal of Animal Science, 2011
    Co-Authors: G. Civardi, Maria Claudia Curadi, Mario Orlandi, T. M. P. Cattaneo, R. Giangiacomo
    Abstract:

    Mare Milk shows a very interesting nutritional composition, similar to human Milk. Whey protein fraction represents about 50% of total proteins, with a good amount of essential amino acids, and high lysozyme concentration (Jauregui-Adell, 1975). Mare Milk contains essential fatty acids, progenitors of ω3 and ω6, higher than cow Milk (Csapo et al., 1995; Curadi et al., 2002). In east european countries Mare Milk is utilized in dietetics and therapeutics for gastroenteric and cardiac pathologies (Sharmanov et al., 1982; Mirrakimov et al., 1986), or as a drink obtained from lactic and alcoholic fermentation (Koumiss)...

  • Fat composition of Mare's Milk with reference to human nutrition
    2003
    Co-Authors: Mario Orlandi, Jacopo Goracci, Maria Claudia Curadi
    Abstract:

    SUMMARY Dietary fat is a very important factor influencing human condition, particularly in cardiovascular diseases. The quality of health would really be improved not only by a general reduction in fat dietary intake, but with a change in saturated/unsaturated fatty acids ratio, favourable to the second ones. Mare Milk seems to summarize all these peculiarities. Milk samples from 22 Haflinger multiparous Mares, belonging to the same studfarm, were collected at 30, 60, 90 and 105 days of lactation in order to evaluate the fatty acids content’s variation, saturated/unsaturated ratio and, particularly, linoleic/- linolenic ratio. Palmitic, oleic and linoleic fatty acids showed highest amounts during lactation. Linoleic acid was 10.89% on total fatty acids in 30 days samples, with a not significative increase at 60 (11.21%) and significative decrease at 90 (8.35%) and 105 days (8.54%). The other essential fatty acid, -linolenic, significantly increased from 5.56% on total FA in the first month until 6.29% at 60 days, 6.26% at 90, and 6.66% at 105 days. Eicosapentaenoic acid and docosahexaenoic acid were present only as traces. Linoleic/-linolenic ratio was about 2:1 in 30 days samples and pointed out a progressive decrease, with a light increasing linolenic acid amounts during lactation. Saturated/unsaturated ratio was slightly favourable to the first ones as a ratio between 1.2:1 and 1.3:1 Summarising, linoleic/-linolenic ratio in our samples could be interesting for human nutrition, specially in low EFA content diets, and ideal for pre-term infant’s diets, suggesting also an application in the adult man. RIASSUNTO La ricerca e stata condotta su campioni di latte provenienti da 22 cavalle pluripare di razza Avelignese e prelevati nella prima fase di lattazione (105 giorni). Lo scopo e stato quello di esaminare i contenuti in acidi grassi, il rapporto acidi grassi saturi/insaturi ed in particolare i contenuti ed il rapporto tra livelli di acido linoleico (LA) e -linolenico (ALA). La quota di acido linoleico e risultata di 10,89% sulla totalita degli acidi grassi nei campioni relativi al trentesimo giorno di lattazione, mentre abbiamo assistito ad un leggero decremento verso la fine del periodo di osservazione. L’ALA e aumentato significativamente fino ai prelievi operati a 105 giorni. EPA (acido eicosapentaenoico) e DHA (acido docosaesaenoico) sono stati rilevati solo in tracce in tutte le campionature. Il rapporto LA/ALA e risultato di circa 2:1 nei campioni relativi al prelievo iniziale (30 giorni) e si e ridotto progressivamente, prevalentemente a causa dell’aumento quantitativo del secondo, durante il corso della lattazione. La proporzione tra acidi grassi saturi ed insaturi e leggermente favorevole ai primi con un rapporto oscillante tra 1.2:1 e 1.3:1.

  • Essential fatty acids (EFA) in haflinger and thoroughbreed Mare’s Milk
    2002
    Co-Authors: Mario Orlandi, Jacopo Goracci, Maria Claudia Curadi
    Abstract:

    SUMMARY Mare Milk EFA amounts from Thoroughbreed and Haflinger Mares from different lactation period in the first 4 months were evaluated. In Thoroughbreed’s Milk samples linoleic acid was 22.77% on total fatty acids in colostrum, with a significative decrease at 10 (16.94%), 20 (15.15%) and 30 days (15.06%) increasing at 60 (17.82%); α- linolenic significantly increased from 4.56% on total FA in colostrum samples, until 8.20% at 30 days, 9.11% at 60 days and 10.58% in 90 days Milk samples. LA/ALA ratio decreased from 4.99 in presuckle samples until 1.63 in 3rd month’s. In Haflinger Mare’s Milk LA amounts were 10.35% on total fatty acids at 30 days, about 1/3 less than corresponding Thoroughbreed samples amounts, with not significative decrease at 105 (8.59%). Alpha-linolenic acid amounts increased between 5.46% at 30 days and 6.01% at 60, until 6.50% at 105. LA/ALA ratio decreased between 1.84 in 30 days samples until 1.29 in 105 days ones. In spite of Thoroughbreed samples, where unsaturated FA prevailed over saturated (sat/unsat 0.57-0.94), in Haflinger samples sat/unsat FA ratio ranged between 1.16-1.39. RIASSUNTO La ricerca ha preso in esame i contenuti in acidi grassi essenziali (EFA) del latte di fattrici Purosangue Inglese ed Avelignese a tempi diversi di lattazione durante i primi 4 mesi. Il contenuto medio di acido linoleico nei campioni di colostro provenienti dai soggetti PSI e risultato pari a 22,77% (sul totale degli acidi grassi), ha presentato un significativo decremento nei prelievi effettuati a 10 giorni di lattazione (16,94%), a 20 (15,15%), a 30 (15,06%), aumentando nei campioni di latte raccolti a 60 giorni (17,82%). L’acido α-linolenico ha evidenziato una costante e significativa tendenza all’aumento, passando da valori di 4,56% nei campioni colostrali a 8,20% in quelli rela- tivi al primo mese, 9,11% a 60 giorni e 10,58% al terzo mese. Il rapporto LA/ALA ha subito un progressivo decremento da 4,99 nei campioni presuckle a 1,63 nei campioni relativi al terzo mese. Nei campioni di latte delle fattrici di razza Avelignese il contenuto in acido linoleico e risultato pari a 10,35% (circa 1/3 in meno del valore individuato nei corrispondenti campioni raccolti dalle cavalle PSI) ed ha evidenziato un progressivo decremento fino a raggiungere un valore di 8,59% nei campioni di 105 giorni. L’acido α-linolenico si e innalzato da valori di 5,46% nelle campionature del primo mese a 6,01% in quelle del secondo ed a 6,50% a 105 giorni. Il rapporto LA/ALA e diminuito da 1,84 nei campioni di 30 giorni a 1,29 a 105. A differenza dei campioni di soggetti PSI nei quali prevalevano gli acidi grassi insaturi (sat/insat 0,57-0,94), negli Avelignesi tale rapporto e risultato a favore dei saturi (sat/insat 1,16-1,39).

  • essential fatty acids efa in haflinger and thoroughbreed Mare s Milk
    ANNALI DELLA FACOLTÀ DI MEDICINA VETERINARIA DI PISA, 2002
    Co-Authors: Mario Orlandi, Jacopo Goracci, Maria Claudia Curadi
    Abstract:

    SUMMARY Mare Milk EFA amounts from Thoroughbreed and Haflinger Mares from different lactation period in the first 4 months were evaluated. In Thoroughbreed’s Milk samples linoleic acid was 22.77% on total fatty acids in colostrum, with a significative decrease at 10 (16.94%), 20 (15.15%) and 30 days (15.06%) increasing at 60 (17.82%); α- linolenic significantly increased from 4.56% on total FA in colostrum samples, until 8.20% at 30 days, 9.11% at 60 days and 10.58% in 90 days Milk samples. LA/ALA ratio decreased from 4.99 in presuckle samples until 1.63 in 3rd month’s. In Haflinger Mare’s Milk LA amounts were 10.35% on total fatty acids at 30 days, about 1/3 less than corresponding Thoroughbreed samples amounts, with not significative decrease at 105 (8.59%). Alpha-linolenic acid amounts increased between 5.46% at 30 days and 6.01% at 60, until 6.50% at 105. LA/ALA ratio decreased between 1.84 in 30 days samples until 1.29 in 105 days ones. In spite of Thoroughbreed samples, where unsaturated FA prevailed over saturated (sat/unsat 0.57-0.94), in Haflinger samples sat/unsat FA ratio ranged between 1.16-1.39. RIASSUNTO La ricerca ha preso in esame i contenuti in acidi grassi essenziali (EFA) del latte di fattrici Purosangue Inglese ed Avelignese a tempi diversi di lattazione durante i primi 4 mesi. Il contenuto medio di acido linoleico nei campioni di colostro provenienti dai soggetti PSI e risultato pari a 22,77% (sul totale degli acidi grassi), ha presentato un significativo decremento nei prelievi effettuati a 10 giorni di lattazione (16,94%), a 20 (15,15%), a 30 (15,06%), aumentando nei campioni di latte raccolti a 60 giorni (17,82%). L’acido α-linolenico ha evidenziato una costante e significativa tendenza all’aumento, passando da valori di 4,56% nei campioni colostrali a 8,20% in quelli rela- tivi al primo mese, 9,11% a 60 giorni e 10,58% al terzo mese. Il rapporto LA/ALA ha subito un progressivo decremento da 4,99 nei campioni presuckle a 1,63 nei campioni relativi al terzo mese. Nei campioni di latte delle fattrici di razza Avelignese il contenuto in acido linoleico e risultato pari a 10,35% (circa 1/3 in meno del valore individuato nei corrispondenti campioni raccolti dalle cavalle PSI) ed ha evidenziato un progressivo decremento fino a raggiungere un valore di 8,59% nei campioni di 105 giorni. L’acido α-linolenico si e innalzato da valori di 5,46% nelle campionature del primo mese a 6,01% in quelle del secondo ed a 6,50% a 105 giorni. Il rapporto LA/ALA e diminuito da 1,84 nei campioni di 30 giorni a 1,29 a 105. A differenza dei campioni di soggetti PSI nei quali prevalevano gli acidi grassi insaturi (sat/insat 0,57-0,94), negli Avelignesi tale rapporto e risultato a favore dei saturi (sat/insat 1,16-1,39).

Sébastien Roustel - One of the best experts on this subject based on the ideXlab platform.

  • Aptitude à la coagulation enzymatique du lait de jument
    2010
    Co-Authors: Sylvie Pochet, Gabriel Duboz, Francis Faurie, Fabrice Buchin, Sébastien Roustel
    Abstract:

    The ability of Mare Milk to coagulate with enzymes was studied in tubes, including alone or in combination, the effect of the following parameters : concentration by ultrafiltration (10, 50 or 100 kDa, VCF=3), heat treatment of the Milk (1 min at 55, 65, 75 or 92°C), adjunct of calcium chloride (0.05 to 0.3g/L), renneting pH (native, 6.5 or 6.0), the nature and amount of coagulant (bovine rennet, with low or high strength and chymosin content, or a fungal Rhizomucor miehei protease or a commercial coa-gulant dedicated to camel Milk, and temperature of coagulation (32 o 40°C). Mare Milk makes "flakes" but do not actually coagulate to form gel, which prevents any significant signal from a Formagraph or an Optigraph to be used. The visually observed "coagulation" time decreases with acidification, increase of the test temperature, increase of amount of coagulant (curvilinear effect) and is influenced by the nature of the coagulant (bovine rennet especially the low strength high pepsin content is better than fungal protease). Adding calcium chloride above 0.05 g/l was poorly efficient. The concentration of proteins has no effect. Heat treatment of the Milk increases the "coagulation" time, mainly with fungal protease.

  • Caractérisation de laits de juments comtoises. Aptitude à la coagulation enzymatique et à la filtration membranaire . Fabrications de produits fromagers
    2010
    Co-Authors: Sylvie Pochet, Gabriel Duboz, Francis Faurie, Fabrice Buchin, Arnaud Peter, Sébastien Roustel
    Abstract:

    Comtoise Mare Milk produced in three different breeds from Franche-Comté were assessed for their physico-chemical, biochemical and microbiological content along the lactation 2008. Exploratory trials were conducted also to determine the behaviour of the Milk when submitted to fitlration, enzymatic coagulation and cheese manufacture. Le lait de jument Comtoise produit dans 3 élevages de Franche-Comté a fait l'objet d'une caractérisation physico-chimique, biochimique et microbiologique au cours de la saison de production 2008. Des essais technologiques exploratoires incluant l'aptitude à la filtration membranaire et à la coagulation enzymatique, ainsi que la fabrication de fromages selon 2 types de technologie ont été réalisés.

Andrea Summer - One of the best experts on this subject based on the ideXlab platform.

  • Mare Milk nitrogen fractions during lactation and determination by reversed-phase HPLC of the major whey proteins
    Canadian Journal of Animal Science, 2005
    Co-Authors: Andrea Summer, P Formaggioni, M Malacarne, A. Tirelli, P Mariani
    Abstract:

    The aim of this research was to describe the changes of the nitrogen fractions in Milk of Haflinger nursing Mares and in particular to determine the whey protein content and distribution, and their evolution throughout the first 6 mo of lactation. Samples were collected by hand-Milking on days 4, 20, 40, 60, 80, 120, 150 and 180 post-partum. Nitrogen fractions were determined by Kjeldahl on 80 samples from 10 Mares, while HPLC separation of whey proteins was conducted on 40 samples from 5 Mares. The total N, casein N, and true whey protein N contents showed a statistically significant decrease from day 4 to day 40, and then remained unvaried. In general, the nitrogen distribution of Mare’s Milk significantly changed between day 4 and day 20 and then remained almost unchanged until day 180 (except for the day 150 value, which showed a statistically significant increase for CN × 100/TN). β-Lactoglobulin and serum albumin contents showed a marked reduction, of 27 and 45.5%, respectively, between day 4 and da...

  • Physicochemical properties, gross composition, energy value and nitrogen fractions of Haflinger nursing Mare Milk throughout 6 lactation months
    Animal Research, 2001
    Co-Authors: P. Mariani, Andrea Summer, Francesca Martuzzi, P. Formaggioni, Alberto Sabbioni, Antonio Lucio Catalano
    Abstract:

    The trends of the physicochemical properties, chemical constituents and main nitrogen fractions of Haflinger Mare Milk were studied. Milk samples were collected at d 4, 20, 40, 60, 80, 120, 150 and 180 post-partum, by hand-Milking from 5 Mares, 7-14 years old (4-11 parities) and 400-490 kg live weight. Density, pH, titratable acidity, fat, protein, lactose and ash varied significantly during the first lactation period, while the freezing point showed statistically no significant modifi- cations. The contents of fat, protein and ash diminished. In addition, the gross energy value tended to decrease and the lactose content increased. Total N content decreased significantly ( P 0.05). Haflinger horse / nursing Mare / lactation stage / Milk properties / Milk composition / nitrogen fractions

  • Physicochemical properties, gross composition, energy value and nitrogen fractions of Haflinger nursing Mare Milk throughout 6 lactation months
    Animal Research, 2001
    Co-Authors: P. Mariani, Andrea Summer, Francesca Martuzzi, P. Formaggioni, Alberto Sabbioni, Antonio Catalano
    Abstract:

    The trends of the physicochemical properties, chemical constituents and main nitrogen fractions of Haflinger Mare Milk were studied. Milk samples were collected at d 4, 20, 40, 60, 80, 120, 150 and 180 post-partum, by hand-Milking from 5 Mares, 7-14 years old (4-11 parities) and 400-490 kg live weight. Density, pH, titratable acidity, fat, protein, lactose and ash varied significantly during the first lactation period, while the freezing point showed statistically no significant modifications. The contents of fat, protein and ash diminished. In addition, the gross energy value tended to decrease and the lactose content increased. Total N content decreased significantly ($P < 0.0001$), especially between d 4 (515 mg) and d 40 (286 mg) and, to a lesser degree, until d 180 of lactation (255 mg$\cdot$100 g$^{-1}$ Milk). The casein number varied significantly ($P < 0.001$), particularly between the beginning (56.32% ) and the end (45.40% ) of lactation. The trend of non-protein N and globulin N fractions was different; both the 2nd and 3rd month showed the lowest values of the entire lactation ($P < 0.05$). The non-protein N proportion (NPN $\times$ 100 / total N) increased significantly ($P < 0.001$) from the beginning (7.74% at d 4) to the end (12.37% at d 180) of lactation. The globulin N proportion increased from the end of the 4th lactation month, reaching in the final period an average value of about 10% of total N, but with an irregular trend ($P > 0.05$).