Healthy Multifunctional Spectra of Milk Glycoproteins and Their Fragments – a Review Article

Fayed, A. E.

doi:10.2478/v10222-012-0053-9

Cited by 2 publications

(2 citation statements)

References 141 publications

(153 reference statements)

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“…That could be ascribed to the higher counts of LAB in the UF--cheese as a result of their relatively slow growth in the retentate as well as the presence of whey proteins in the cheese matrix which acted as a growth factor for LAB as reported by Loh and Maznah (1999) and Fayed [2012]. Also, it could be observed that, the gastrointestinal LAB increased by prolonging the feeding period opposite to that done by the coliform, which showed decreases correlated signifi cantly to the increase in LAB in all groups except those fed either on the standard diet or the GDL-cheese.…”

Section: Gastrointestinal Fl Oramentioning

confidence: 66%

“…That could be due to the retention of this peptide into cheese matrix as a result of the absence of the whey drainage step. The healthy multi functional spectra contributed to this incorporated peptide were reviewed by Fayed [2012]. Whereas several useful biological activities, including binding of cholera toxin and E. coli enterotoxins, inhibiting of bacterial and viral adhesion, suppression of gastric secretions, promotion of bifi dobacterial growth and modulation of immune responses.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics

Fayed

Farahat

Metwally

et al. 2014

Acta Sci Pol Technol Aliment

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Background. Soft skimmed-milk cheese Kariesh is the most popular soft cheese in Egypt. In the past, Karish cheese was traditionally produced by the random fermentation of milk speared its cream layer by the gravity force. Recently, its production has been carried out by several manufacturing procedures using, ultrafi ltration (UF) -skimmed milk retentate, certain bacterial cultures, enzymatic coagulation, etc. Therefore, the biological and nutritional evaluations are required. The present study was conducted to evaluate the properties of such cheese coagulated using different procedures involving probiotic strains with emphasis on some chemical and biological attributes. Material and methods. Kariesh cheeses were manufactured without whey drainage from UF cow's skimmed milk concentrate coagulated either by 3% yoghurt bacterial starter culture (YC), 3% probiotic starter culture (ABT type) or 2.5% glucono delta lactone (GDL) added whether separately or incorporated with rennet (0.05 ml/kg) to achieve the acidic-enzymatic coagulation in comparison with those made conventionally using un-concentrated milk coagulated either by 2% of YC or ABT added whether separately or incorporated with rennet (0.25 ml/kg). Due to the fact that whey is naturally needed to drain in the conventional (C) procedure, the use of GDL as coagulant was eliminated. Results. The obtained results indicated that the application of UF-technique in Kariesh cheese industry was associated with signifi cant increments in the values of protein, ash and pH. Moreover, the electrophoretical patterns of UF-Kariesh cheese obtained with the incorporation between YC, ABT or GDL and rennet were distinguished with the presence of the band of glycomacropeptide, which is normally lost in the whey through the C-procedure. Furthermore, the food intake (FI), body weight gain (BWG), food effi ciency ratio (FER), triglycerides (TG), total cholesterol (TC), high density lipoproteins (HDL), total, as well as ionized Ca of blood and the count of lactic acid bacteria of feces of rats were signifi cantly heightened, while low density lipoprotein (LDL) level was lowered as they fed on UF-cheeses, especially when coagulated using ABT, those caused the strongest persistence against the rat colon tumor, which was induced by the injection with 1,2 di-methyl hydrazine. The use of ABT led to raise the dry matter (DM) and ash of Kariesh cheese. Also, the FI, BWG, FER, TG, total, as well as ionized Ca of blood and the count of lactic acid bacteria of feces of rats were signifi cantly increased, while TC, HDL and LDL of blood, as well as coliform count of feces of rats were signifi cantly declined. The incorporation of enzymatic with acidic coagulation in Kariesh cheese manufacture increased signifi cantly the values of ash and pH. However, the cheese fi gures of DM, protein and titratable acidity were decreased. Also, the values of FI, BWG, FER, TC, HDL, LDL and feces LAB of rats were lowered. Whilst, the values of TG, total as well as ionized Ca and feces coliform of rats...

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Section: Gastrointestinal Fl Oramentioning

confidence: 66%

Section: Resultsmentioning

confidence: 99%