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| http://dx.doi.org/10.4168/aair.2016.8.1.86 | DOI Listing |
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The Alia Camel of Jordan: a genetically distinct dromedary breed.
J Hered
January 2025
Victory Genomics, Inc, Guilford, CT 06437, USA.
The Dromedary camel has a remarkable history amongst cultures across Asia and northern Africa, serving multiple purposes ranging from providing milk, textiles, racing, and acting as pack animals. Recent genetic studies have revealed that many dromedaries are genetically homogenous, indicating that they do not represent different breeds, advocating for camel 'type' over camel 'breed'. In this study, we leveraged whole genome sequencing (WGS) to sequence 15 Jordanian Alia camels for the first time, alongside 9 Jordanian mixed camels from diverse locations within the country.
View Article and Find Full Text PDFThe Effects of Compound Starter Culture and Sugar and Soy Milk on the Quality and Probiotic Activity of Milk-Soy Mixed Yogurt.
J AOAC Int
January 2025
College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Background: Yogurt has emerged as an essential nutritional food in contemporary diets, and the development of new multi-component yogurt formulations has become a focal point of current research.
Objective: In this study, the effects of fermentation compounds and the addition of sugar, soy milk on the quality and probiotic activity of milk-soy mixed yogurt were studied to determine the optimal formation of mixed yogurt.
Methods: The various fermentation compounds (YO-MIX 883, Lactobacillus Casei complex starter cultures, Lactobacillus Paracasei compound starter cultures), different concentrations of milk-soy additions (0, 25, 50, 75, 100%) and sugar (2, 4, 6, 8%) were tested within each experimental group, and the pH, appropriate acidity, and total viable bacterial count of the fermented milk-soy mixed yogurt were determined throughout the fermentation and refrigeration processes.
Surface interactions of gelatin-sourced carbon quantum dots with a model globular protein: insights into carbon-based nanomaterials and biological systems.
Nanoscale Adv
December 2024
The Department of Chemistry & Biochemistry, The University of Texas at El Paso 500 W. University Ave. El Paso TX 79968 USA
Carbon nanomaterials (CNMs), such as carbon nanotubes (CNTs), graphene quantum dots (GQDs), and carbon quantum dots (CQDs), are prevalent in biological systems and have been widely utilized in applications like environmental sensing and biomedical fields. While their presence in human matrices is projected to increase, the interfacial interactions between carbon-based nanoscopic platforms and biomolecular systems continue to remain underexplored. In this study, we investigated the effect of gelatin-sourced CQDs on the globular milk protein beta-lactoglobulin (BLG).
View Article and Find Full Text PDFEarly life acute infections and risk for cow's milk protein allergy or atopic dermatitis at 6 months of age in high risk for allergy infants.
Front Pediatr
December 2024
Department of Nutrition & Dietetics, School of Health Science & Education, Harokopio University, Athens, Greece.
Background: Early life infections (ELIs), encompassing both viral and bacterial types, occur within the first six months of life. Influenced by genetic host factors and environmental conditions, the relationship between ELIs and subsequent allergic manifestations, particularly cow's milk protein allergy (CMPA) and atopic dermatitis (AD), is complex and not fully understood.
Objective: The aim of the current study was to examine the potential interplay between nutrition, infections, and allergic manifestations in the first six months of life in infants with a family history of allergies, who were either exclusively breastfed (EBF) or fed a combination of breast milk and standard (SF) or partially hydrolyzed infant formula (pHF).
Comparison of Rheological and Tribological Properties of Cold Thickened Beverages for Dysphagia Management.
Prev Nutr Food Sci
December 2024
Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea.
This study investigated the rheological and tribological properties of cold beverages [bottled water (BW), sports drink (SD), orange juice (OJ), and whole milk (WM)] thickened with various concentrations (1%, 2%, and 3%, w/w) of xanthan gum-based food thickeners. All thickened beverages exhibited high pseudoplastic behavior, with increasing thickener concentration leading to higher viscosity and viscoelastic moduli and a lower flow behavior index. Thickened BW, SD, and WM exhibited typical Stribeck curves covering the boundary, mixed, and hydrodynamic lubrication regimes.
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