Physico-Chemical Characteristics of Mongolian Goat, Sheep and Cow Milk

Chuluunbat, Tsend-Ayush,Yoon, Yoh-Chang,Kim, Soo Yeon Korean Society of Milk Science and Biotechnology 2013 Journal of Dairy Science and Biotechnology (JMSB) Vol.31 No.2

For purposes of substantiation of organizing measures on industrial processing of goat's and sheep's milk in Mongolia and the production of dairy products we have conducted the studied physico-chemical characteristics of the Mongolian goat's and sheep's milks especially to recognize amino acids, minerals and vitamins in the milk and compare with the Mongolian cow's milk. And also was studied fractional structure of goat's milk whey proteins.

Morphological Change of Crosslinked ${\beta}$-Cyclodextrin after Recycling

Han, Eun-Mi,Kim, Song-Hee,Kim, Ki-Woo,Kwak, Hae-Soo Korean Society of Milk Science and Biotechnology 2007 Journal of Dairy Science and Biotechnology (JMSB) Vol.25 No.1

The present study was carried out to examine the effect of crosslinked ${\beta}$-cyclodextrin(${\beta}$-CD) made by adipic acid on cholesterol removal rate and find the structural change after recycling on SEM observation. The size reduction and morphological changes were found during the recycling process and the profound changes were observed at 8th time reuse. After cholesterol removal in milk, the used crosslinked ${\beta}$-CD was washed for cholesterol dissociation and reused. In recycling study, the cholesterol removal rate at first trial was 92.5% in milk, which was mostly same as that using new crosslinked ${\beta}$-CD(92.4%). With repeated 10th reuse of crosslinked ${\beta}$-CD resulted in 81.4% of cholesterol removal in milk. Similar trend was found in cream and cholesterol removal was 91.5% at 1st trial and 83.4% at 10th trial. In both milk and cream samples, the removal rate at 1st reuse was not significantly different from that at 6th reuse(p>0.05). The present study indicated that crosslinked ${\beta}$-CD made by adipic acid resulted in the effective recycling efficiency, especially up to 6th reuse and morphological modifications were not distinguishable up to 8th reuse.

Milk-Derived Growth factors as Neutraceuticals

Kang, Shin-Ho Korean Society of Milk Science and Biotechnology 2007 Journal of Dairy Science and Biotechnology (JMSB) Vol.25 No.1

Colostrum has lots of bioactive components and many growth factors including insulin-like growth factors, transforming growth factors and epidermal growth factor. Colostrum and milk derived growth factors widely mediate the growth of overall development and could be used as treatment of gastrointestinal disorder, wound repair process, bioacrivity in the neonatal GI tract and induction of oral tolerance. It is possible that milk derived growth factors as potential neutraceuticals for the specific consumers may have a great role in future food industry.

Dairy Dietary Calcium and Osteoporosis - An Overview

Jayaprakasha, H.M.,Yoon, Y.C. Korean Society of Milk Science and Biotechnology 2004 Journal of Dairy Science and Biotechnology (JMSB) Vol.22 No.2

The osteoporosis is a disease characterized by lower bone mineral content, deterioration of bone tissue and a reduction in the protein and mineral matrix of the bone. The bone becomes more porous leading to increased bone fragility and risk of fracture, particularly of the hip, spine and wrist. Osteoporosis can result in disfigurement, lowered self·esteem, reduction or loss of mobility, and decreased independence. Adequate calcium intake through milk and milk products in childhood and adolescence is a decisive marker for obtaining a maximum bone mass (peak adult bone mass) and f3r the prevention of osteoporosis. Calcium is one of the most critical nutrients associated with the osteoporosis. Dietary calcium is of great significance for healthy skeletal growth and development. The bone mineral content and bone mineral density of young adults is directly related to the calcium intake through milk and dairy products. Milk and milk products are the important sources of calcium as the richness and bioavailability of this nutrient is very high as compared to other food products. If enough calcium is not supplemented through diet, calcium from the bone will be depleted to maintain the blood plasma calcium level. The article focuses on the various issues related to osteoporosis manifestation and the role of dietary calcium especially calcium derived from dairy products.

Nutraceutical Properties of Dioscorea opposita Thunb. (Yam) Fermented by Lactobacillus bulgaricus and Streptococcus thermophilus

Jeon, Byung Ju,Ko, Eun Jung,Kwak, Hae-Soo Korean Society of Milk Science and Biotechnology 2012 한국유가공기술과학회지 Vol.30 No.2

This study was performed to determine by the ability of the mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus to ferment Dioscorea opposita Thunb. (yam) and to evaluate the nutraceutical value of fermented yam. The titratable acidity (TA) value increased from 2 to 6% with increased concentrations in both raw yam and extracted lactic acid bacteria (LAB) fermented yam (LFY). The viable cell counts and the allantoin and diosgenin contents were higher in raw LFY at large concentrations (6%) than in extracted LFY samples at all fermentation periods up to 32 h. Based on these data, it confirmed that raw yam fermented by the combination culture of L. bulgaricus and S. thermophilus for various fermentation periods favors the symbiotic growth of LAB and results in higher nutraceutical content.

Optimization of Whey-Based Medium for Growth and ACE-Inhibitory Activity of Lactobacillus brevis

Ahn, Jae-Eun,Park, Seung-Yong,Lee, Byong-H. Korean Society of Milk Science and Biotechnology 2007 Journal of Dairy Science and Biotechnology (JMSB) Vol.25 No.1

유청을 기초로 하는 배지를 제조하여 Lactobacillus brevis를 배양하면서 유청 단백질로부터 기능성 펩타이드 생성을 알아보고자 하였다. Lb. brevis의 적정생장에 필요한 배지성분의 농도는 2% 유청 분말, 1%의 포도당 및 0.5%의 효모추출물이었다. Lb. brevis의 생장은 효모 추출물의 보충이 포도당의 보충보다 더 효과적이었다. 이 유청 배지에서 Lb. brevis의 생장은 2.0 ${\times}$ 10$^8$CFU/mL에 달하였다. 생장 후의 유청 배지를 10,000 ${\times}$ g에서 10분간 원심분리하여 그 여액으로부터 얻은 유청단백분해물은 ACE 효소 억제 효과가 나타났다. 분자량 8,000Da 이하로 부분 정제한 분획의 ACE에 대한 억제효과는 유청단백분해물의 64.7 ${\pm}$ 3.6%, IC$_{50}$은 38.8 ${\pm}$ 2.2 mg/mL로 나타났다. 따라서 유청을 기초로 한 배지는 젖산균으로부터 유청 단백질을 발효하여 ACE 억제 효과를 주는 펩타이드 생산에 적합한 배지임을 알 수 있었다.

The Ability of Anti-$TNF-{\alpha}$ Antibodies Produced in Sheep Colostrums

Yun, Sung-Seob Korean Society of Milk Science and Biotechnology 2007 Journal of Dairy Science and Biotechnology (JMSB) Vol.25 No.2

The present study was performed to elucidate the ability of anti-$TNF-{\alpha}$ antibodies produced in sheep colostrums to neutralise $TNF-{\alpha}$ action in a cell-based bioassay and in a small animal model of intestinal inflammation. Colostrums from sheep immunized against $TNF-{\alpha}$ significantly inhibited $TNF-{\alpha}$ bioactivity in the cell based assay. The higher than anticipated variability in the two animal models precluded assessment of the ability of antibody to prevent $TNF-{\alpha}$ induced intestinal damage in the intact animal.

Various Types and Manufacturing Techniques of Nano and Micro Capsules for Nanofood

Kim, Dong-Myong Korean Society of Milk Science and Biotechnology 2006 Journal of Dairy Science and Biotechnology (JMSB) Vol.24 No.1

Nano and micro capsulation (NM capsulation) involve the incorporation for nanofood materials, enzymes, cells or other materials in small capsules. Since Kim D. M. (2001) showed that a new type of food called firstly the name of nanofood, which means nanotechnology for food, and the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability applications for this nanofood technique have increased in the food. NM capsules for nanofood is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of nanofood is NM capsulated - flavouring agents, acids, bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of NM capsulation for sweeteners such as aspartame and flavors in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock. NM capsulation for the nanofood, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of nanofood emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the NM capsulation for nanofood in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

Health Promoting Effects of Lactoferrin from Milk

Shimizu, Hirohiko,Ando, Kunio,Hoshino, Tatsuo Korean Society of Milk Science and Biotechnology 2006 Journal of Dairy Science and Biotechnology (JMSB) Vol.24 No.2

The ubiquitous presence of lactoferrin(LF) receptor in human as reported by the research group of Prof. Bo Lonnerdal, Univ. California (Suzuki, Y. A.,2001) encouraged us to search for the unknown physiological roles of Lf. Under the collaboration with Prof. Etsumori Harada, Tottori Univ., and his research group, we have found two novel biological activities of LF as the control of the lipid metabolism and the effect on the central nervous system. Relating to the lipid metabolism, LF could, in animal experiments, reduce triglyceride and total cholesterol both in blood and liver (Takeuchi, T et αl., 2003). LF increased plasms HDL-C and lowered LDL-C. In the central nervous system, LF showed anti-nociceptive activity mediated by ${\mu}$-opioid receptor in the rat spinal cord (Hayashida, K. et al., 2003). LF enhanced analgesic action of morphine synergistically via nitric oxide synthesis (Hayashida, K., et al., 2003) LF showed opioid-mediated suppressive effect on distress induced by maternal separation in rat pups (Takeuchi, T., et al., 2003).

Preparation of Smart Probiotic Solid Lipid Nanoparticles (SLN) for Target Controlled Nanofood

Kim, Dong-Myung Korean Society of Milk Science and Biotechnology 2007 Journal of Dairy Science and Biotechnology (JMSB) Vol.25 No.2

Ultrasonication was employed to prepare solid lipid nanoparticles (SLN) for smart probiotic nanoparticles as a nanofood. The model probiotic material, lactocin from Lactobacillus plantarum (CBT-LP2), was incorporated into SLN. The CBT-LP2 loaded SLN (CBT-LP2-SLN) were spherical in the photograph of scanning electron microscope (SEM). The particle size measured by laser diffraction (LD) was found to be $97.3{\pm}8.2nm$. Zeta potential analyzer suggested the zeta potential of LP-SLN was $-29.36{\pm}3.68$ mV in distilled water. The entrapment efficiency (EE%) was determined with the sephadex gel chromatogram and high-performance liquid chromatogram (HPLC), and up to 90.59% of nanofood was incorporated. Stability evaluation showed relatively long-term stability with only slight particle growth (P>0.05) after storage at room temperature for 4 weeks. Therefore, ultrasonication is demonstrated to be a simple, available and effective method to prepare high quality SLN loaded probiotic material.