The effect of progesterone on casein and fat synthesis, on alpha-lactalbumin secretion and on accumulation of casein mRNA was studied in explants from bovine lactating mammary glands, cultured in the presence of insulin, cortisol or prolactin. All four biological activities were inhibited down to or below the level obtained in medium without prolactin. However, inhibition was only achieved by using concentrations of progesterone exceeding by 1000-fold those required for similar effects in tissue from non-lactating animals. A similar inhibitory effect was also found using high levels of other steroids without 11 beta-hydroxyl, such as deoxycorticosterone and dehydroepiandrosterone, and to some extent with oestradiol-17 beta, but not with cortisol or corticosterone. The inhibition by progesterone did not result from a decrease in explant viability, as determined by glucose uptake.
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http://dx.doi.org/10.1677/joe.0.1130081 | DOI Listing |
Int J Biol Macromol
January 2025
College of Food and Nutrition, Joint Research Center for Food Nutrition and Health of IHM, Anhui Agriculture University, Hefei, Anhui 230036, China. Electronic address:
Micelle systems using safe food-grade biopolymers are of particular interest for the encapsulation and delivery of nutrition components. Micellar casein (MC) was assembled using transglutaminase (TGase) to couple with phosphoserine peptide, which enhance the stability of docosahexaenoic acid (DHA) from algae oil. The mechanism behind the construction of MC-phosphoserine peptide and the encapsulation of DHA was explored.
View Article and Find Full Text PDFFood Chem
January 2025
College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China. Electronic address:
This study employed proteomics and phosphoproteomics to compare protein expression and phosphorylation modifications in the milk fat globule membrane (MFGM) of human and bovine mature milk. A total of 410 proteins and 73 phosphorylation sites on 49 proteins were identified in the MFGM of bovine and human mature milk, respectively. Differential analysis revealed 40 differentially expressed proteins and 8 differentially phosphorylated sites, followed by bioinformatics analysis.
View Article and Find Full Text PDFFoods
December 2024
National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
High dietary fat food such as mayonnaise (70-80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required. However, the development of low-fat mayonnaise is still a big challenge since reducing oil content will increase the fluidity, induce phase separation and decrease the stability of mayonnaise. Herein, we provide a novel strategy for developing yolk-casein-based low-fat mayonnaise (30% oil content) with a similar texture to commercial high-fat mayonnaise through post-acidification.
View Article and Find Full Text PDFJ Dairy Sci
January 2025
Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand. Electronic address:
The nutritional value of any food product has historically been measured by the calorific value of individual components, harking back to the days of the development of the bomb calorimeter. A fuller understanding of nutrition later took into account the need for specific components, such as proteins, carbohydrates, vitamins and minerals, that ere known to be required for good human health and growth. In milk and milk products, these include casein and whey proteins, lactose, milk fat triacylglycerides, minor lipid components (both charged and neutral), calcium, and micronutrients.
View Article and Find Full Text PDFJ Dairy Sci
January 2025
Slovak University of Agriculture in Nitra, AgroBioTech Research Centre, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
This study comprehensively analyses traditional Slovak ewe's lump cheese, focusing on determining protein content, non-protein nitrogen (NPN), casein content, fat content, dry matter and ash content. The results revealed significant variations among cheese samples collected from different producers across Slovakia, with casein content ranging from 15.33 to 23.
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