Search results for " casein"
showing 6 items of 26 documents
Effect of CSN1S1 G allele on some characteristics of milk produced by Cinisara cows
2017
In bovine milk about 37-40% of total casein is represented by s1-casein. The CSN1S1 G allele is characterised by a less efficient protein synthesis (about 40%) compared with the other known alleles because of the insertion, in the 19th exon, of a Long Interspersed Nuclear Element relict responsible for a reduced mRNA stability. The lower proportion of s1-casein in milk is associated with faster formation, higher firmness and greater resistance to compression of the curd. The purpose of this study was to analyse the G allele distribution at the CSN1S1 locus in Cinisara breed and its influence on some milk traits. The Cinisara is a small Sicilian breed for which, recently, recovery and safe…
Feed intake, milk composition and cheesemaking properties in Girgentana grazing goats with different genotype at αs1-casein and K-casein
2009
Milk ability for cheese manufacturing depends on both animals utilization of dietary nutrients and genetic polymorphism of caseins. It is well known that strong alleles associated with high content of as1-casein increase cheese-making properties of goat milk, whereas there is little information about effect of genetic variants of κ-casein. The aim of this experiment was to investigate the effect of some composite as1-casein and κ-casein genotypes n changing feeding behavior at pasture and milk yield and properties of Girgentana goats. Forty goats were genotyped at as1, as2, b and κ-casein loci using specific PCR protocols at DNA level and IEF technique at milk protein level. Twelve goats, d…
Casein-loaded proteoliposomes: novel delivery strategy to inhibit Aβ1-40 fibrillogenesis in Alzheimer disease
2018
Background: Alzheimer's disease (AD) is a chronic and progressive syndrome, which represents the most common cause of dementia worldwide. A pathological and characteristic AD hallmark is the deposition of amyloid plaques, composed by well-ordered amyloid β-peptide (Aβ) fibers, in brain tissue. The Aβ aggregation process follows typical nucleation-polymerization kinetics, characterized by structural intermediates with specific dimensions, morphologies and cytotoxic activity. Some evidences shifted researchers’ attention to smaller soluble Aβ prefibrillar oligomers as they result the most toxic species. Therefore, novel therapeutic strategies target oligomers or prefibrillar aggregates rather…
Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate
1999
Emulsions prepared using casein micelles and sodium caseinate as the emulsifying agent are compared. It is found that the ultrastructure of the casein proteins influences the properties of the emulsion.
Quantitative determination of casein genetic variants in goat milk: Application in Girgentana dairy goat breed
2016
The study was conducted to develop a high-performance liquid chromatographic (HPLC) method to quantify casein genetic variants (αs2-, β-, and κ-casein) in milk of homozygous individuals of Girgentana goat breed. For calibration experiments, pure genetic variants were extracted from individual milk samples of animals with known genotypes. The described HPLC approach was precise, accurate and highly suitable for quantification of goat casein genetic variants of homozygous individuals. The amount of each casein per allele was: αs2-casein A = 2.9 ± 0.8 g/L and F = 1.8 ± 0.4 g/L; β-casein C = 3.0 ± 0.8 g/L and C1 = 2.0 ± 0.7 g/L and κ-casein A = 1.6 ± 0.3 g/L and B = 1.1 ± 0.2 g/L. A good correl…
Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films
2010
Abstract The effect of antimicrobial sodium caseinate-based films was investigated on inhibition of Listeria innocua in cheese. Nisin was incorporated into sorbitol-plasticized sodium caseinate films at 1000 IU/cm2 and the films were prepared by casting methods. Mini red Babybel® cheese was chosen as a semi-soft cheese model. The antimicrobial activity was studied based on the contact between antimicrobial films and surface-contaminated as well as in-depth contaminated cheese samples during a 7-day storage at 4 °C. The active films produced resulted in a reduction of 1.1 log CFU/g reduction in L. innocua counts in surface-inoculated cheese samples after 1 week of storage as compared to cont…