Displaying publications 21 - 40 of 45 in total

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  1. Fulltext Antimicrobial drug resistance of Staphylococcus aureus in dairy products
    Sasidharan S, Prema B, Yoga LL
    Asian Pac J Trop Biomed, 2011 Apr;1(2):130-2.
    PMID: 23569742 DOI: 10.1016/S2221-1691(11)60010-5
    To evaluate the prevalence of multidrug resistant Staphylococcus aureus (S. aureus) in dairy products.
    Matched MeSH terms: Dairy Products/microbiology*
  2. Nutrient Intake in Vietnamese Preschool and School-Aged Children is Not Adequate: The Role of Dairy
    Bao Khanh le N, Burgers MR, Huu Chinh N, Tuoc BV, Dinh Dung N, Deurenberg P, et al.
    Food Nutr Bull, 2016 Mar;37(1):100-11.
    PMID: 27004970 DOI: 10.1177/0379572116631642
    The traditional Vietnamese diet carries the risk of micronutrient deficiencies, and a substantial part of children <11 years do not meet the Vietnamese recommended dietary allowance (RDA) for a range of nutrients. Dairy products are known for their high nutrient density and milk in particular for its provision of high-quality protein and relevant concentrations of calcium, magnesium, vitamin B2, vitamin B12, and pantothenic acid.
    Matched MeSH terms: Dairy Products*
  3. Conjugated linoleic acid: A potent fatty acid linked to animal and human health
    Shokryzadan P, Rajion MA, Meng GY, Boo LJ, Ebrahimi M, Royan M, et al.
    Crit Rev Food Sci Nutr, 2017 Sep 02;57(13):2737-2748.
    PMID: 26252346 DOI: 10.1080/10408398.2015.1060190
    Conjugated linoleic acid (CLA) is a mixture of isomers of linoleic acid (C18:2 n-6), which is mostly found in the ruminant meat and dairy products. The CLA is known to have many potential health benefits, and considered a potent powerful fatty acid, which is linked to animal and human health. The present work aims to discuss the source and production, mechanism of action, and effects of CLA on humans, poultry, and ruminants by reviewing the recent studies carried out on CLA. Despite most of the recent studies indicating beneficial effects of CLA on improving body weight control parameters, its effects on reducing risk factors of cardiovascular diseases (CVD), inflammation, blood glucose, and insulin are still controversial, and need to be further studied in different hosts.
    Matched MeSH terms: Dairy Products/analysis*
  4. Dairy intake and type 2 diabetes risk factors: A narrative review
    Mitri J, Mohd Yusof BN, Maryniuk M, Schrager C, Hamdy O, Salsberg V
    Diabetes Metab Syndr, 2019 08 01;13(5):2879-2887.
    PMID: 31425952 DOI: 10.1016/j.dsx.2019.07.064
    AIM: The interest regarding the potential role of dairy products in the prevention of type 2 diabetes (T2D) has emerged. Although results remain mixed, numerous cohort studies have shown that increased dairy consumption is inversely associated with T2D risk. This narrative review evaluates the recent evidence of dairy products intake on T2D risk factors for the prevention of T2D.

    MATERIAL AND METHOD: The review is framed within the systematic review and meta-analyses of cohort studies and the individual randomized controlled trials evidence. We searched for existing meta-analyses of cohort studies that addressed the association of dairy intake with incidence of T2D in adults using the MEDLINE (via PubMed) database. For the interventional studies, the literature searched was conducted using MEDLINE (via PubMed) with the following Medical Subjects Heading (MeSH) terms i.e. dairy OR milk OR cheese OR yogurt AND glucose OR diabetes OR insulin resistance OR insulin sensitivity OR pre-diabetes.

    RESULTS: Most of the meta-analyses and systematic reviews of the cohort studies point to a reduced risk of T2D with dairy intake of 3 servings per day. This effect was mainly attributed to low-fat dairy, particularly yogurt and cheese. However, there is no evidence in cohort studies that high-fat dairy intake poses any harm.

    CONCLUSION: Dairy products, when incorporated into a healthy diet, likely do not have detrimental effects on glucose-related outcomes. The potential impact of dairy consumption on glucose tolerance tests, insulin levels, insulin sensitivity measures, and plasma glucose levels warrant future investigation.

    Matched MeSH terms: Dairy Products/statistics & numerical data*
  5. The thiamine content of human milk in Malaya. I. The normal level of thiamine in milk from Malay, Chinese and Indian women
    Simpson IA, Chow AY
    J Trop Pediatr (Lond), 1956 Jun;2(1):3-17.
    PMID: 24544028 DOI: 10.1093/oxfordjournals.tropej.a057405
    (1) The use of the thiochrome method for the estimation of thiamine in human milk is discussed, with special reference to the possible production of an artefact, following the incubation of the milk with pepsin, in addition to the use of takadiastase (clarase). No evidence could be found to suggest that an artefact resembling thiamine was produced by the method of analysis described.
    (2) The thiamine content of 91 samples of full lactation human milk from apparently "normal" Malay, Chinese and Indian women in Malaya is recorded. The mean milk thiamine level of 11.3 ug/100 ml. found is considerably lower than the levels recorded for milk samples from apparently "normal " women in the United Kingdom and the U.S.A.; and slightly lower than that recorded in Australia. The results suggest that the dietary
    intake of thiamine in Malaya is inadequate to maintain optimum thiamine levels in the milk of lactating women.
    (3) No significant difference was found in the mean thiamine content of milk from women of the three principal racial groups in Malaya ; nor was any significant difference found to be associated with the parity or age of the women or, in the case of full lactation milks, with the time after parturition at which the sample was collected. No significant difference was found in samples collected from the same woman at different times of the day or before and after a main meal.
    (4) Marked differences were found in the thiamine content of samples of milk from individual women, and the possible reasons for this are discussed.
    (5) The examfnation of 48 samples of milk collected during the first month after parturition confirmed previous recorded observations that the thiamine content of such milks, initially low, gradually increases to reach "normal" levels towards the end of the first month of lactation.
    Matched MeSH terms: Dairy Products*
  6. The Potential Source of B. licheniformis Contamination During Whey Protein Concentrate 80 Manufacture
    Md Zain SN, Bennett R, Flint S
    J Food Sci, 2017 Mar;82(3):751-756.
    PMID: 28135405 DOI: 10.1111/1750-3841.13633
    The objective of this study was to determine the possible source of predominant Bacillus licheniformis contamination in a whey protein concentrate (WPC) 80 manufacturing plant. Traditionally, microbial contaminants of WPC were believed to grow on the membrane surfaces of the ultrafiltration plant as this represents the largest surface area in the plant. Changes from hot to cold ultrafiltration have reduced the growth potential for bacteria on the membrane surfaces. Our recent studies of WPCs have shown the predominant microflora B. licheniformis would not grow in the membrane plant because of the low temperature (10 °C) and must be growing elsewhere. Contamination of dairy products is mostly due to bacteria being released from biofilm in the processing plant rather from the farm itself. Three different reconstituted WPC media at 1%, 5%, and 20% were used for biofilm growth and our results showed that B. licheniformis formed the best biofilm at 1% (low solids). Further investigations were done using 3 different media; tryptic soy broth, 1% reconstituted WPC80, and 1% reconstituted WPC80 enriched with lactose and minerals to examine biofilm growth of B. licheniformis on stainless steel. Thirty-three B. licheniformis isolates varied in their ability to form biofilm on stainless steel with stronger biofilm in the presence of minerals. The source of biofilms of thermo-resistant bacteria such as B. licheniformis is believed to be before the ultrafiltration zone represented by the 1% WPC with lactose and minerals where the whey protein concentration is about 0.6%.
    Matched MeSH terms: Dairy Products/microbiology*
  7. Shotgun proteomic analysis of tiger milk mushroom (Lignosus rhinocerotis) and the isolation of a cytotoxic fungal serine protease from its sclerotium
    Yap HY, Fung SY, Ng ST, Tan CS, Tan NH
    J Ethnopharmacol, 2015 Nov 4;174:437-51.
    PMID: 26320692 DOI: 10.1016/j.jep.2015.08.042
    The sclerotium of Lignosus rhinocerotis (Cooke) Ryvarden (tiger milk mushroom) has been traditionally used as a complementary and alternative medicine for cancer treatment by the local communities of Southeast Asia. Despite the continuous research interest in its antiproliferative activity, the identity of the bioactive compound(s) responsible has yet to be determined. This study aims to bridge the gap in existing research literature by using proteomics approach for investigation of the nature of the anticancer substance of L. rhinocerotis.
    Matched MeSH terms: Dairy Products
  8. Nicotinic acid content of foods
    Leong PC
    Journal of the Malaya Branch of the British Medical Association, 1940;4:261-78.
    Matched MeSH terms: Dairy Products
  9. Riboflavin content of foods
    Leong PC
    Journal of the Malaya Branch of the British Medical Association, 1941;5:104-8.
    Matched MeSH terms: Dairy Products
  10. Observation of Single Top Quark Production in Association with a Z Boson in Proton-Proton Collisions at sqrt[s]=13  TeV
    Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Asilar E, Bergauer T, et al.
    Phys Rev Lett, 2019 Apr 05;122(13):132003.
    PMID: 31012605 DOI: 10.1103/PhysRevLett.122.132003
    The observation of single top quark production in association with a Z boson and a quark (tZq) is reported. Events from proton-proton collisions at a center-of-mass energy of 13 TeV containing three charged leptons (either electrons or muons) and at least two jets are analyzed. The data were collected with the CMS detector in 2016 and 2017 and correspond to an integrated luminosity of 77.4fb^{-1}. The increased integrated luminosity, a multivariate lepton identification, and a redesigned analysis strategy improve significantly the sensitivity of the analysis compared to previous searches for tZq production. The tZq signal is observed with a significance well over 5 standard deviations. The measured tZq production cross section is σ(pp→tZq→tℓ^{+}ℓ^{-}q)=111±13(stat)_{-9}^{+11}(syst)  fb, for dilepton invariant masses above 30 GeV, in agreement with the standard model expectation.
    Matched MeSH terms: Dairy Products
  11. Search for a Light Charged Higgs Boson Decaying to a W Boson and a CP-Odd Higgs Boson in Final States with eμμ or μμμ in Proton-Proton Collisions at sqrt[s]=13  TeV
    Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Bergauer T, Brandstetter J, et al.
    Phys Rev Lett, 2019 Sep 27;123(13):131802.
    PMID: 31697516 DOI: 10.1103/PhysRevLett.123.131802
    A search for a light charged Higgs boson (H^{+}) decaying to a W boson and a CP-odd Higgs boson (A) in final states with eμμ or μμμ is performed using data from pp collisions at sqrt[s]=13  TeV, recorded by the CMS detector at the LHC and corresponding to an integrated luminosity of 35.9  fb^{-1}. In this search, it is assumed that the H^{+} boson is produced in decays of top quarks, and the A boson decays to two oppositely charged muons. The presence of signals for H^{+} boson masses between 100 and 160 GeV and A boson masses between 15 and 75 GeV is investigated. No evidence for the production of the H^{+} boson is found. Upper limits at 95% confidence level are obtained on the combined branching fraction for the decay chain, t→bH^{+}→bW^{+}A→bW^{+}μ^{+}μ^{-}, of 1.9×10^{-6} to 8.6×10^{-6}, depending on the masses of the H^{+} and A bosons. These are the first limits for these decay modes of the H^{+} and A bosons.
    Matched MeSH terms: Dairy Products
  12. Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota
    Dong L, Li Y, Chen Q, Liu Y, Qiao Z, Sang S, et al.
    Food Chem, 2023 Aug 15;417:135861.
    PMID: 36906946 DOI: 10.1016/j.foodchem.2023.135861
    Advanced glycosylation end products (AGEs) are a series of complex compounds which generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk to human health. This article systematically encompasses AGEs in milk and dairy products under different processing conditions, influencing factors, inhibition mechanism and levels among the different categories of dairy products. In particular, it describes the effects of various sterilization techniques on the Maillard reaction. Different processing techniques have a significant effect on AGEs content. In addition, it clearly articulates the determination methods of AGEs and even discusses its immunometabolism via gut microbiota. It is observed that the metabolism of AGEs can affect the composition of the gut microbiota, which further has an impact on intestinal function and the gut-brain axis. This research also provides a suggestion for AGEs mitigation strategies, which are beneficial to optimize the dairy production, especially innovative processing technology application.
    Matched MeSH terms: Dairy Products
  13. Development of expert system for biobased polymer material selection: food packaging application
    Sanyang ML, Sapuan SM
    J Food Sci Technol, 2015 Oct;52(10):6445-54.
    PMID: 26396389 DOI: 10.1007/s13197-015-1759-6
    Biobased food packaging materials are gaining more attention owing to their intrinsic biodegradable nature and renewability. Selection of suitable biobased polymers for food packaging applications could be a tedious task with potential mistakes in choosing the best materials. In this paper, an expert system was developed using Exsys Corvid software to select suitable biobased polymer materials for packaging fruits, dry food and dairy products. If - Then rule based system was utilized to accomplish the material selection process whereas a score system was formulated to facilitate the ranking of selected materials. The expert system selected materials that satisfied all constraints and selection results were presented in suitability sequence depending on their scores. The expert system selected polylactic acid (PLA) as the most suitable material.
    Matched MeSH terms: Dairy Products
  14. Search for Pair-Produced Resonances Each Decaying into at Least Four Quarks in Proton-Proton Collisions at sqrt[s]=13  TeV
    Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Asilar E, Bergauer T, et al.
    Phys Rev Lett, 2018 Oct 05;121(14):141802.
    PMID: 30339442 DOI: 10.1103/PhysRevLett.121.141802
    This Letter presents the results of a search for pair-produced particles of masses above 100 GeV that each decay into at least four quarks. Using data collected by the CMS experiment at the LHC in 2015-2016, corresponding to an integrated luminosity of 38.2  fb^{-1}, reconstructed particles are clustered into two large jets of similar mass, each consistent with four-parton substructure. No statistically significant excess of data over the background prediction is observed in the distribution of average jet mass. Pair-produced squarks with dominant hadronic R-parity-violating decays into four quarks and with masses between 0.10 and 0.72 TeV are excluded at 95% confidence level. Similarly, pair-produced gluinos that decay into five quarks are also excluded with masses between 0.10 and 1.41 TeV at 95% confidence level. These are the first constraints that have been placed on pair-produced particles with masses below 400 GeV that decay into four or five quarks, bridging a significant gap in the coverage of R-parity-violating supersymmetry parameter space.
    Matched MeSH terms: Dairy Products
  15. Measurement of the Jet Mass Distribution and Top Quark Mass in Hadronic Decays of Boosted Top Quarks in pp Collisions at sqrt[s]=13  TeV
    Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Bergauer T, Brandstetter J, et al.
    Phys Rev Lett, 2020 May 22;124(20):202001.
    PMID: 32501048 DOI: 10.1103/PhysRevLett.124.202001
    A measurement is reported of the jet mass distribution in hadronic decays of boosted top quarks produced in pp collisions at sqrt[s]=13  TeV. The data were collected with the CMS detector at the LHC and correspond to an integrated luminosity of 35.9  fb^{-1}. The measurement is performed in the lepton+jets channel of tt[over ¯] events, where the lepton is an electron or muon. The products of the hadronic top quark decay t→bW→bqq[over ¯]^{'} are reconstructed as a single jet with transverse momentum larger than 400 GeV. The tt[over ¯] cross section as a function of the jet mass is unfolded at the particle level and used to extract a value of the top quark mass of 172.6±2.5  GeV. A novel jet reconstruction technique is used for the first time at the LHC, which improves the precision by a factor of 3 relative to an earlier measurement. This highlights the potential of measurements using boosted top quarks, where the new technique will enable future precision measurements.
    Matched MeSH terms: Dairy Products
  16. Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints
    de Las Heras-Delgado S, Shyam S, Cunillera È, Dragusan N, Salas-Salvadó J, Babio N
    Food Res Int, 2023 Jul;169:112857.
    PMID: 37254431 DOI: 10.1016/j.foodres.2023.112857
    BACKGROUND: Plant-Based Alternative Products (PBAPs) to meat and dairy are increasingly available. Their relative nutritional quality in comparison to animal-based homologs is poorly documented.

    OBJECTIVE: To characterize and evaluate the plant-based alternatives available on the market in Spain in comparison to animal products in terms of their nutritional composition and profile, and degree of processing.

    METHODS: Nutritional information for PBAPs and homologs were obtained from the Spanish 'Veggie base', branded food composition database. Five PBAPs categories (cheese, dairy products, eggs, meat, and fish, n = 922) were compared to animal-based processed (n = 922) and unprocessed (n = 381) homologs, using the modified version of the Food Standard Agency Nutrient Profiling System (FSAm-NPS score) and NOVA classification criteria.

    RESULTS: Compared to processed or unprocessed animal food, PBAPs contain significantly higher sugar, salt, and fiber. PBAPs for fish, seafood, and meat were lower in protein and saturated fatty acids. Overall, 68% of PBAPs, 43% of processed and 75% of unprocessed animal-homologs had Nutri-Score ratings of A or B (most healthy). About 17% of PBAPs, 35% of processed and 13% of unprocessed animal-based food were in Nutri-Score categories D or E (least healthy). Dairy, fish, and meat alternatives had lower FSAm-NPS scores (most healthy), while cheese alternatives scored higher (least healthy) than animal-based homologs. Unprocessed fish and meat were healthier than similar PBAPs based on FSAm-NPS criteria. Approximately 37% of PBAPs and 72% of processed animal-based products were ultra-processed food (NOVA group 4). Within the ultra-processed food group, Nutri-Score varied widely.

    CONCLUSIONS: Most PBAPs had better nutrient profile than animal-based homologs. However, cheese, fish and meats PBAPs had poorer nutrient profile and were more processed. Given the high degree of processing and variable nutritional profile, PBAPs require a multi-dimensional evaluation of their health impact.

    Matched MeSH terms: Dairy Products
  17. Fulltext The association between breast cancer and consumption of dairy products: a systematic review
    Arafat HM, Omar J, Shafii N, Naser IA, Al Laham NA, Muhamad R, et al.
    Ann Med, 2023 Dec;55(1):2198256.
    PMID: 37078247 DOI: 10.1080/07853890.2023.2198256
    BACKGROUND: Among the world, the most frequently discovered and fatal cancer in women is breast cancer (BC). From the perspective of public health, estimating the BC risk linked to dairy intake may aid in comprehensive management. In epidemiological research data on the association between eating dairy foods and the risk of BC are conflicting. Therefore, we sought to assess the link between dairy food consumption and the development of BC.

    MAIN TEXT: To summarize and quantify the most recent findings on consuming milk or other dairy foods and the development of BC, we performed a systematic literature review. We checked through several databases for relevant publications published in English up to January 2022. Of the 82 articles identified, only 18 met the inclusion criteria and were analyzed. Nine Prospective, seven Retrospective and two Cross-Sectional studies were finally identified.

    CONCLUSIONS: Overall, dairy consumption was inversely associated with the risk of developing breast cancer. Future studies will help elucidate the role of dairy products in human health, and their use within a balanced diet should be considered.KEY MESSAGESThe effect of different types of dairy products, and possible dose-response relationships on BC risk remains unknown.Estimating BC risk associated with dairy consumption may help to take the decision-making of physicians and public health policy in developing preventive strategies to reduce its occurrence.This systematic review was conducted to assess dairy consumption and BC risk.Overall, inverse associations were found when looking at dairy consumption and BC risk.

    Matched MeSH terms: Dairy Products/adverse effects
  18. Characterization and determination of casein glycomacropeptide in dairy products by UHPLC-MS/MS based on its characteristic peptide
    Chen Q, Lai S, Dong L, Liu Y, Pan D, Wu Z, et al.
    Food Chem, 2024 Jan 01;430:137049.
    PMID: 37544157 DOI: 10.1016/j.foodchem.2023.137049
    The ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS) method was built to quantify the casein glycomacropeptide (CGMP) in bovine dairy products accurately based on targeted proteomics. Qualitative analysis of theoretical peptides was carried out using high-resolution mass spectrometry (HRMS) and protein software. Isotope-labeled characteristic peptides were acquired via the labeled amino acid condensation method to correct the matrix effects. Peptide MAIPPK was the representative characteristic peptide for distinguishing the CGMP from κ-casein through trypsin digestion. After optimizing the pre-treatment conditions, the final 8% oxidant concentration was selected and the 10% formic acid concentration with 2.5 h oxidation time. Moreover, the results of methodological verification showed that the recovery rate was 103.7%, meanwhile the precision of inter-day and intra-day was less than 5%. In conclusion, the research demonstrated the characteristic peptide MAIPPK could quantitatively applied to detect CGMP in dairy products.
    Matched MeSH terms: Dairy Products/analysis
  19. Heat inactivation of hepatitis A virus in dairy foods
    Bidawid S, Farber JM, Sattar SA, Hayward S
    J Food Prot, 2000 Apr;63(4):522-8.
    PMID: 10772219
    Experiments were performed to determine the thermal resistance of hepatitis A virus (HAV) in three types of dairy products containing increased amounts of fat content (skim milk, homogenized milk; 3.5% MFG, and table cream; 18% MFG). HAV-inoculated dairy products were introduced into custom-made U-shaped microcapillary tubes that in turn were simultaneously immersed in a waterbath, using custom-made floating boats and a carrying platform. Following exposure to the desired time and temperature combinations, the contents of each of the tubes was retrieved and was tested by plaque assay to determine the reduction in virus titer. Our data indicated that < 0.5 min at 85 degrees C was sufficient to cause a 5-log reduction in HAV titer in all three dairy products, whereas at 80 degrees C, < or = 0.68 min (for skim and homogenized milk), and 1.24 min (for cream) were needed to cause a similar log reduction. Using a nonlinear two-phase negative exponential model (two-compartment model) to analyze the data, it was found that at temperatures of 65, 67, 69, 71, and 75 degrees C, significantly (P < 0.05) higher exposure times were needed to achieve a 1-log reduction in virus titer in cream, as compared to skim and homogenized milk. For example, at 71 degrees C, a significantly (P < 0.05) higher exposure time of 0.52 min (for cream) was needed as compared to < or = 0.18 min (for skim and homogenized milk) to achieve a 1-log reduction in virus titer. A similar trend of inactivation was observed at 73 and 75 degrees C where significantly (P < 0.05) higher exposure times of 0.29 to 0.36 min for cream were needed to cause a 1-log reduction in HAV in cream, as compared to < or = 0.17 min for skim and homogenized milk. This study has provided information on the heat resistance of HAV in skim milk, homogenized milk, and table cream and demonstrated that an increase in fat content appears to play a protective role and contributes to the heat stability of HAV.
    Matched MeSH terms: Dairy Products/microbiology*
  20. Search for Dark Matter Particles Produced in Association with a Top Quark Pair at sqrt[s]=13  TeV
    Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Asilar E, Bergauer T, et al.
    Phys Rev Lett, 2019 Jan 11;122(1):011803.
    PMID: 31012697 DOI: 10.1103/PhysRevLett.122.011803
    A search is performed for dark matter particles produced in association with a top quark pair in proton-proton collisions at sqrt[s]=13  TeV. The data correspond to an integrated luminosity of 35.9  fb^{-1} recorded by the CMS detector at the LHC. No significant excess over the standard model expectation is observed. The results are interpreted using simplified models of dark matter production via spin-0 mediators that couple to dark matter particles and to standard model quarks, providing constraints on the coupling strength between the mediator and the quarks. These are the most stringent collider limits to date for scalar mediators, and the most stringent for pseudoscalar mediators at low masses.
    Matched MeSH terms: Dairy Products
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