Publications by authors named "N Argov-Argaman"

Article Synopsis
  • The study investigates how the structural properties of milk fat globules (MFG) influence their interaction with both harmful and beneficial bacteria, focusing on MFG from mammary gland epithelial cells (MEC) and raw milk.
  • Results show that smaller MFG promote the growth of beneficial bacteria like B.subtilis, while larger MFG encourage biofilm formation, while pathogenic bacteria like E. coli are not affected by MFG size.
  • The findings suggest that the structure of MFG is crucial for its interactions with bacteria, indicating that MFG size variations might help beneficial bacteria thrive and offer protection against harmful ones.
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Milk fat globules (MFGs) are produced by mammary epithelial cells (MECs) and originate from intracellular lipid droplets with a wide size distribution. In the mammary gland and milk, bacteria can thrive on MFGs. Herein, we aimed to investigate whether the response of MECs to the bacterial secretome is dependent on the MFG size used as a substrate for the bacteria, and whether the response differs between pathogenic and commensal bacteria.

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The most reliable methods for pregnancy diagnosis in dairy herds include rectal palpation, ultrasound examination, and evaluation of plasma progesterone concentrations. However, these methods are expensive, labor-intensive, and invasive. Thus, there is a need to develop a practical, non-invasive, cost-effective method that can be implemented on the farm to detect pregnancy.

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We assessed the effects of supplementing milk fat globules (MFG) on the growth and development of the skeleton in rats fed a Western unbalanced diet (UBD). The UBD is high in sugar and fat, low in protein, fiber, and micronutrients, and negatively impacts health. The MFG-a complex lipid-protein assembly secreted into milk-has a unique structure and composition, which differs significantly from isolated and processed dietary ingredients.

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Pan Fry (PF) is a common heating treatment however, there is limited data on meat oxidation after PF using direct contact with an uncoated iron pan. After PF, a crust is formed, and in this study, we aim to evaluate the potential anti-oxidation and anti-lipid peroxidation capacity of such crust. Ground beef and turkey meat were heat treated using PF or microwave.

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