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RISS 인기검색어
- 검색키워드
- 저자 : Rukke, E.O. (검색결과 3 건)
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Ex vivo Digestion of Milk from Red Chittagong Cattle Focusing Proteolysis and Lipolysis
Islam, Mohammad Ashiqul,Ekeberg, Dag,Rukke, Elling-Olav,Vegarud, Gerd Elisabeth Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.4
Ex vivo digestion of proteins and fat in Red Chittagong Cattle milk from Bangladesh was carried out using human gastrointestinal enzymes. This was done to investigate the protein digestion in this bovine breed's milk with an especial focus on the degradation of the allergenic milk proteins; ${\alpha}_{s1}$-casein and ${\beta}$-lactoglobulin and also to record the generation of peptides. Lipolysis of the milk fat and release of fatty acids were also under consideration. After 40 min of gastric digestion, all the ${\alpha}_s$-caseins were digested completely while ${\beta}$-lactoglobulin remained intact. During 120 min of duodenal digestion ${\beta}$-lactoglobulin was reduced, however, still some intact ${\beta}$-lactoglobulin was observed. The highest number of peptides was identified from ${\beta}$-casein and almost all the peptides from ${\kappa}$-casein and ${\beta}$-lactoglobulin were identified from the gastric and duodenal samples, respectively. No lipolysis was observed in the gastric phase of digestion. After 120 min of duodenal digestion, milk fat showed 48% lipolysis. Medium (C10:0 to C16:0) and long (${\geq}C17:0$) chain fatty acids showed 6% to 19% less lipolysis than the short (C6:0 to C8:0) chain fatty acids. Among the unsaturated fatty acids $C18:1{\sum}others$ showed highest lipolysis (81%) which was more than three times of $C18:2{\sum}all$ and all other unsaturated fatty acids showed lipolysis ranging from 32% to 38%. The overall digestion of Bangladeshi Red Cattle milk was more or less similar to the digestion of Nordic bovine milk (Norwegian Red Cattle).
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Ex vivo Digestion of Milk from Red Chittagong Cattle Focusing Proteolysis and Lipolysis
Mohammad Ashiqul Islam,Dag Ekeberg,Elling-Olav Rukke,Gerd Elisabeth Vegarud 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.4
Ex vivo digestion of proteins and fat in Red Chittagong Cattle milk from Bangladesh was carried out using human gastrointestinal enzymes. This was done to investigate the protein digestion in this bovine breed’s milk with an especial focus on the degradation of the allergenic milk proteins; αs1-casein and β-lactoglobulin and also to record the generation of peptides. Lipolysis of the milk fat and release of fatty acids were also under consideration. After 40 min of gastric digestion, all the αs-caseins were digested completely while β-lactoglobulin remained intact. During 120 min of duodenal digestion β-lactoglobulin was reduced, however, still some intact β-lactoglobulin was observed. The highest number of peptides was identified from β-casein and almost all the peptides from κ-casein and β-lactoglobulin were identified from the gastric and duodenal samples, respectively. No lipolysis was observed in the gastric phase of digestion. After 120 min of duodenal digestion, milk fat showed 48% lipolysis. Medium (C10:0 to C16:0) and long (≥C17:0) chain fatty acids showed 6% to 19% less lipolysis than the short (C6:0 to C8:0) chain fatty acids. Among the unsaturated fatty acids C18:1Σothers showed highest lipolysis (81%) which was more than three times of C18:2Σall and all other unsaturated fatty acids showed lipolysis ranging from 32% to 38%. The overall digestion of Bangladeshi Red Cattle milk was more or less similar to the digestion of Nordic bovine milk (Norwegian Red Cattle).
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Islam, M.A.,Alam, M.K.,Islam, M.N.,Khan, M.A.S.,Ekeberg, D.,Rukke, E.O.,Vegarud, G.E. Asian Australasian Association of Animal Productio 2014 Animal Bioscience Vol.27 No.6
The aim of the present study was to get a total physical and chemical characterization and comparison of the principal components in Bangladeshi buffalo (B), Holstein cross (HX), Indigenous cattle (IC) and Red Chittagong Cattle (RCC) milk. Protein and casein (CN) composition and type, casein micellar size (CMS), naturally occurring peptides, free amino acids, fat, milk fat globule size (MFGS), fatty acid composition, carbohydrates, total and individual minerals were analyzed. These components are related to technological and nutritional properties of milk. Consequently, they are important for the dairy industry and in the animal feeding and breeding strategies. Considerable variation in most of the principal components of milk were observed among the animals. The milk of RCC and IC contained higher protein, CN, ${\beta}$-CN, whey protein, lactose, total mineral and P. They were more or less similar in most of the all other components. The B milk was found higher in CN number, in the content of ${\alpha}_{s2}-$, ${\kappa}$-CN and ${\beta}$-lactalbumin, free amino acids, unsaturated fatty acids, Ca and Ca:P. The B milk was also lower in ${\beta}$-lactoglobulin content and had the largest CMS and MFGS. Proportion of CN to whey protein was lower in HX milk and this milk was found higher in ${\beta}$-lactoglobulin and naturally occuring peptides. Considering the results obtained including the ratio of ${\alpha}_{s1}-$, ${\alpha}_{s2}-$, ${\beta}$- and ${\kappa}$-CN, B and RCC milk showed best data both from nutritional and technological aspects.
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