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Recombinant Production of Bovine α-Casein in Genome-Reduced Strain IIG-Bs-20-5-1.
Microorganisms
January 2025
Institute of Food Science and Biotechnology, Department of Bioprocess Engineering, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
Background: Cow's milk represents an important protein source. Here, especially casein proteins are important components, which might be a promising source of alternative protein production by microbial expression systems. Nevertheless, caseins are difficult-to-produce proteins, making heterologous production challenging.
View Article and Find Full Text PDFAssessment of Change in Enamel Color and Surface Hardness Following the Use of ICON Resin Infiltration and Remineralizing Agent: An In Vitro Study.
Materials (Basel)
December 2024
Independent Researcher, P.O. Box 60169-38, Riyadh 11545, Saudi Arabia.
This study aimed to evaluate the change in enamel color and surface micro-hardness following the use of resin-infiltration concept material (ICON) and casein phosphopeptide-amorphous calcium fluoride phosphate (CPP-ACFP) remineralizing agent. Fifty-four extracted human third molars were collected and randomly divided into three groups: group A: control with no surface treatment; group B: treated using ICON; and group C: treated using CPP-ACFP. The change in color and micro-hardness of the enamel surface were measured using spectrophotometer and Vickers hardness number, respectively.
View Article and Find Full Text PDFEffect of Genetic Polymorphism of Bovine β-Casein Variants (A1 and A2) on Yoghurt Characteristics.
Foods
December 2024
Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO (CERTA-UAB), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona (Cerdanyola del Vallès), 08193 Barcelona, Spain.
The present study aims to evaluate the physicochemical and sensory characteristics of A2 yoghurts (made with A2A2 β-CN milk), in comparison with Control yoghurts (elaborated from conventional milk, a mixture of A1 and A2 β-CN milk). The pH, acidity, water-holding capacity, spontaneous syneresis, firmness and color of yoghurts were monitored during their cold storage (4 °C) for 35 days. Two independent sensory tests (with expert judges and consumers) were also performed.
View Article and Find Full Text PDFComparison of two in vitro methods progressed in a computer-controlled simulated digestion system to determine amino acid digestibility of feed ingredients for yellow-feathered roosters.
Poult Sci
December 2024
The State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address:
This experiment compared amino acid (AA) digestibility assessed by 2 in vitro methods using a computer-controlled simulated digestion system and in vivo assay for corn, soybean meal, casein, corn gluten meal, cottonseed meal, rapeseed meal and a corn-soybean meal diet. In vitro method 1 simulated gizzard digestion at pH 2.0, followed by small intestinal digestion, and the subsequent clearance of the digested product from dialysis tubing.
View Article and Find Full Text PDFWhich casein micelle removal method is suitable for studies of human milk extracellular vesicles? A systematic comparison of four different treatments for casein depletion before extracellular vesicle isolation from human milk.
Extracell Vesicles Circ Nucl Acids
May 2024
MILCH and Novel Therapeutics Lab, Division of Epidemiology, Department of Environmental and Public Health Sciences, University of Cincinnati College of Medicine, Cincinnati, OH 45267, USA.
This study aimed to systematically compare four casein micelle removal methods on the particle and protein characteristics of the isolated human milk EVs. The defatted milk was treated with 1% sodium citrate, 20 mM ethylenediaminetetraacetic acid (EDTA), 1% acetic acid, or 1% chymosin/calcium chloride for 30 min at 4 °C to remove casein micelles. EV isolation was performed using qEV size exclusion chromatography.
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