• Journal of Animal Science and Technology
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• 제64권1호
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• pp.110-122
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• 2022

The reduction of milk yield caused by heat stress in summer is the main condition restricting the economic benefits of dairy farms. To examine the impact of hyperthermia on bovine mammary epithelial (MAC-T) cells, we incubated the MAC-T cells at thermal-neutral (37℃, CON group) and hyperthermic (42℃, HS group) temperatures for 6 h. Subsequently, the cell viability and apoptotic rate of MAC-T cells, apoptosis-related genes expression, casein and amino acid transporter genes, and the expression of the apoptosis-related proteins were examined. Compared with the CON group, hyperthermia significantly decreased the cell viability (p < 0.05) and elevated the apoptotic rate (p < 0.05) of MAC-T cells. Moreover, the expression of heat shock protein (HSP)70, HSP90B1, Bcl-2-associated X protein (BAX), Caspase-9, and Caspase-3 genes was upregulated (p < 0.05). The expression of HSP70 and BAX (pro-apoptotic) proteins was upregulated (p < 0.05) while that of B-cell lymphoma (BCL)2 (antiapoptotic) protein was downregulated (p < 0.05) by hyperthermia. Decreased mRNA expression of mechanistic target of rapamycin (mTOR) signaling pathway-related genes, amino acid transporter genes (SLC7A5, SLC38A3, SLC38A2, and SLC38A9), and casein genes (CSNS1, CSN2, and CSN3) was found in the heat stress (HS) group (p < 0.05) in contrast with the CON group. These findings illustrated that hyperthermia promoted cell apoptosis and reduced the transport of amino acids into cells, which inhibited the milk proteins synthesis in MAC-T cells.

• Asian-Australasian Journal of Animal Sciences
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• 제27권8호
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• pp.1181-1188
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• 2014

The aim of this study was to evaluate protein expression patterns of liver in response to subacute ruminal acidosis (SARA) induced by high-concentrate diet. Sixteen healthy mid-lactating goats were randomly divided into 2 groups and fed either a high-forage (HF) diet or a high-concentrate (HC) diet. The HC diet was expected to induce SARA. After ensuring the occurrence of SARA, liver samples were collected. Proteome analysis with differential in gel electrophoresis technology revealed that, 15 proteins were significantly modulated in liver in a comparison between HF and HC-fed goats. These proteins were found mainly associated with metabolism and energy transfer after identified by matrix-assisted laser desorption ionization/time of flight. The results indicated that glucose, lipid and protein catabolism could be enhanced when SARA occurred. It prompted that glucose, lipid and amine acid in the liver mainly participated in oxidation and energy supply when SARA occurred, which possibly consumed more precursors involved in milk protein and milk fat synthesis. These results suggest new candidate proteins that may contribute to a better understanding of the mechanisms that mediate liver adaptation to SARA.

• 한국축산식품학회지
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• 제30권1호
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• pp.36-41
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• 2010

The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Cross-reactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries ($mean{\pm}SD$) were $129{\pm}13.7%$, $73.9{\pm}12.5%$, and $65.5{\pm}13.6%$, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.

• 대한수의학회지
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• 제47권1호
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• pp.1-6
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• 2007

The importance of milk for the growth and health of a newborn offspring is well known. Milkcontains immunoglobulin G (Ig G), Ig A, lactoperoxidase, lactoferin, cytokines, and growth factors.Osteopontin, one of the multifunctional proteins, is secreted by macrophages, T cel, and epithelial cells.bovine milk have not been clarified. The aim of this study was to observe the expression of osteopontin,in bovine milk during the lactation period or bovine mamary glands..Western blot analysis detected thatosteopontin was expressed in bovine milk whey and mamary glands. The expression level of osteopontinin colostrum whey was higher than those in early milk and mature milk whey. Immunohistochemistryshowed that osteopontin was detected in the glandular epithelium and epithelial cels of intralobular ductof mamary glands. These findings suggest that osteopontin transiently shows high expression in colostrumand plays a potential role in the immunological development of breast-fed calves.

• 한국식품영양학회지
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• 제19권3호
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• pp.296-300
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• 2006

시유, 분유, 발효유에 존재하는 우유알레르겐인 ${\beta}$-Lactoglobulin (BLG)를 측정하기 위해 면역 blotting 및 간접결합면역 분석법(Competitive-indirect Enzyme linked Immunosorbent Assay; Ci-ELISA)으로 분석하였다. Immunoblotting 결과, 발효유에서는 우유 알레르기 환자의 IgE와의 반응이 나타나지 않았고 분유 및 시유에서는 약하지만 반응이 나타났다. 다클론 항체 및 우유 알레르기 환자의 IgE로 이들의 BLG 함량을 정량한 결과, BLG 함량은 시유가 가장 높았으며 발효유는 매우 낮았다. 이상의 결과에서 발효유에서는 가장 낮은 BLG 함량이 측정되어 우유 알레르기 환자에 대한 저알레르기원성 식품으로 사용될 수 있을 것으로 사료된다.

• 한국식품과학회지
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• 제18권5호
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• pp.406-412
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• 1986

• 한국식품과학회지
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• 제4권3호
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• pp.224-232
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• 1972

• 한국축산식품학회지
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• 제35권2호
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• pp.205-210
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• 2015

The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4°C during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α₂-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.

• 한국축산식품학회지
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• 제40권5호
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• pp.689-698
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• 2020

The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow's milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including α_S1, α_S2, κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (α_S1, α_S2, β-CN, α-LAC, BSA, and β-Lg, etc.), was helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk was best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 2003년도 가을 학술발표회 논문집
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• pp.27-30
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• 2003

Casein, a milk protein is used in food, paper, leather and textile industries. The milk casein fiber was developed 1935 first. The strong point of milk casein fiber, the contraction is fewer the wool when washing and damage of harmful insect is smaller than wool.[1] But proteins are the major category of natural polymers that are difficult to be processed into fibrous forms. This is because of their complex macromolecular and three-dimensional structures as well as strong inter- and / or intra molecular forces.[2] (omitted)