Amount Of Casein Research Articles

A REVIEW ON CASIEN FROM VARIOUS MILK SAMPLES ITS USES AND IMPORTENCE

The milk proteins are the oldest and most widely consumed food proteins. There is currently a large interest in these substances, both in nutritional field and in technological application. Casein proteins are a family of proteins involved in the production of cheese and fermented milk. They are very important nitrogen compounds not only for the dairy products production, but they are also additives in medicine, and they have a technical use in cosmetics, paints and adhesives. : Milk is an important part of human life and supposed to be a nutritious food which contain about 80% proteins. Milk proteins consist of 80% casein (soluble protein), 2-8% lactose (milk fat) and remaining is whey (byproduct of cheese and casein manufacture). Casein is more important and contain almost all essential amino acids. The purpose of the present work was to estimate the amount of casein in different milk samples including natural milk (cow, buffalo, sheep and goat). Keywords: Milk powder, casein, Amino Acids, paint, cheese

The Influence of Acid Casein on the Selected Properties of Lime-Metakaolin Mortars.

One of the ways to modify selected parameters of lime mortars is the use of biopolymers of animal origin, such as bone glue, skin glue, bovine blood, eggs, and casein. These are protein-based biopolymers. Casein is an example of an organic polymer produced from cow's milk. The aim of the work was to investigate the possibilities of improving selected properties of mortars based on hydrated lime and metakaolin. The mixture was modified with powdered technical casein in amounts of 0.5%, 1.5%, 1%, 1.5%, and 2% as a partial mass replacement for the binding mixture. Additionally, the influence of increasing the amount of water on the properties of the mortar with a casein admixture of 2% was checked. This study examined consistency, shrinkage, water absorption, capillary action, porosity, flexural, compressive strength, and Young's modulus. The admixture of casein influenced the properties of the mortar, but not in all cases, and it was possible to determine a clear trend related to the variable amount of casein. Strength properties deteriorated as the amount of casein increased. When air bubbles were introduced into the mortar after the casein was dissolved, the porosity increased as the amount of admixture increased. The moisture properties improved; namely, casein led to a reduction in water absorption and water absorption caused by capillary action. No relationship was observed between the amount of casein and the drying shrinkage. Increasing the amount of water in the mixture led to the expected effects, i.e., an increase in porosity, shrinkage, and water absorption, and a decrease in mechanical strength.

Quantitative Determination of Casein and Lactose in Processed and Unprocessed Milk Samples from Ogwashi-Uku, Delta State

Milk is one of the most important nutritional constituent of our diet because it is largely composed of proteins and along with vitamins and minerals. This present study was based on determining the amount of casein and lactose present in processed (Dano cool cow and Peak milk) and unprocessed milk (Cow and Goat milk) samples collected from Ogwashi-uku, Delta State. The casein content was analyzed using Kjeldahl method and lactose content was analyzed using Benedict’s Method. Results from this study shows that cow milk sample; an unprocessed form of milk has more lactose content (40.298%) than other forms of milk while Dano cool cow milk, a processed milk has more casein (23.93%) as compared to all other milk. High concentration of casein is more beneficial to health and high percentage of lactose do not poses no threat as it can be digested easily.

Investigating the potential of casein as a sustainable material in inhibiting the corrosion of aluminum in hydrochloric acid

AbstractIn this study, the efficiency of casein in inhibiting the corrosion of aluminum in 0.1 M HCl was evaluated. Based on the weight loss data, increasing the amount of casein in the electrolyte from 50 to 500 ppm at 298 K decreased the corrosion rate of aluminum, for instance, from 2.53 to 0.58 g m−2 h−1. It was also demonstrated that with casein, the activation energy of the corrosion phenomenon increased (e.g., from 6.52 kJ/mol without casein to 27.54 kJ/mol with 500 ppm casein). The electrochemical polarization studies illustrated that in the presence of 500 ppm casein, the corrosion current density remarkably decreased from 63.09 to 6.1 µA/cm2. This was compatible with the increase in the charge transfer resistance recorded by electrochemical impedance spectroscopy. Furthermore, the X‐ray photoelectron spectroscopy and atomic force microscopy techniques confirmed the adsorption of casein on the working electrodes, which caused an enhancement in the surface quality of the specimens.

Donkey milk: chemical make-up, biochemical features, nutritional worth, and possible human health benefits - Current state of scientific knowledge

Milk and milk derivatives are widely consumed because of their high nutritional density. Donkey milk and milk products have been consumed since ancient times. The use of donkey milk in the human diet is gaining popularity. The abundance of antibacterial components and protective elements in donkey milk sets it apart from the milk of other animals. Like human milk, donkey milk has low fat, high lactose, and low casein/whey protein ratio. Donkey milk whey protein's anti-proliferative properties imply lung cancer treatment. Alpha-lactalbumin, a type of protein, has been found to have antiviral, anticancer, and anti-stress properties. Donkey milk, like human milk, includes a low amount of casein and a smaller quantity of beta-lactoglobulin than cow milk. Donkey milk is an alternative for newborns with cow milk protein allergy and lactose intolerance since it has a higher amount of lactose, improves palatability, and prevents allergies. Osteogenesis, arteriosclerosis therapy, cardiac rehabilitation, accelerated aging, and hypocholesterolemic diets are some areas where donkey milk is beneficial. Since it contains probiotic lactobacilli strains, fermented beverages can be made with donkey milk. Donkey milk moisturizes skin due to its high vitamin, mineral, and polyunsaturated fatty acid content. The chemical makeup and potential therapeutic benefits of donkey milk warrant additional research. This has led to a rise in interest in producing dairy goods derived from donkey milk. Donkey milk has been used to make cheese, ice cream, milk powder, and even some experimental useful fermented drinks. The present article summarises what we know about donkey milk's chemical makeup, biological functions, nutritional worth, and possible human health benefits.

The effect of various additives on milk productivity

Currently, the increase in milk productivity is achieved by using traditional feeds and balancing additives in the diets of cows. The research was carried out in the Altai Krai in the APC "Kirov's Collective Stud Farm" on steppe red breed cows. The purpose of the work was to determine the effect of mineral and vitamin additives on milk productivity; for this purpose, 3 groups of animals were formed. The first group served as the control and received a standard farm ration (SFR), 2nd experimental – SFR and an additive containing vitamins and minerals (VMA) in the amount of 100 g/head per day, 3rd experimental – SFR and an additive containing proteins, vitamins and minerals (PVMA) in the amount of 500 g/head per day. In the course of the research, it was found that providing the SFR with additional PVMA allowed to increase the level of milk yield by 9.3% and by 12.6% in the 3rd experimental group relative to the 2nd and 1st experimental groups. The inclusion of feed additives to the diet had a significant impact on the chemical composition of milk. In the cows of the 3rd experimental group, the maximum butter-fat yielding capacity (4.65%) was noted; it exceeded the values of the 2nd experimental and 1st control groups by an average of 0.10-0.12%. The level of protein and casein in milk was higher in the experimental groups. The highest protein content was observed in the 3-experimental group - 3.28%. The analysis of casein amount indicates that the animals of the 3rd experimental group receiving PVMA reached an indicator value of 2.71%, which was 0.11-0.13% higher than in the 2nd experimental and 1st control groups. Thus, it can be concluded that the use of PVMA in cows' feeding diets provided an increase in milk productivity and improved milk properties.

Effect of various forms and levels of selenium on milk productivity and resistance of lactating cows

The effect of two forms of selenium, inorganic and organic, was evaluated in the study. Lactating cows of the 1st control group were fed 4.9 mg/head/day of inorganic form of selenium, cows of the 2nd, 3rd and 4th experimental groups received organic form of selenium in the amounts of 2.5, 3.7 and 4.9 mg/head/day. Researches show that application of organic form of selenium permits to increase average daily milk yield by 3.3, 12.9 and 10.8% (р < 0.05), while increasing of dry matter concentration in milk by 0.57% (р < 0.05) in comparison with the 1st control group. When administering selenium in organic form 3.7 mg/head/day, there was a tendency to increase in amount of casein and decrease in amount of somatic cells in milk by 0.13% and 33.7 thousand/ cm3 respectively (р < 0.1). A dose of 4.9 mg/head/day of organic selenium contributed to a decrease in amount of somatic cells by 29.3 thousand/cm3 (р < 0.05). Feeding experimental groups with organic form of selenium in different doses had a positive effect on the immune status and antioxidant activity of blood serum. The content of free water-soluble antioxidants (TAWSA) in blood serum was higher by 39.3 and 53.5% (р < 0.001) in cows of the 3rd and 4th experimental groups fed 3.7 and 4.9 mg/head/day of organic selenium. Thus, the use of selenium in organic form is the most effective and allows to reduce the amount of used micronutrient for replenishment of animal needs.

ИЗМЕНЕНИЕ БЕЛКОВОГО СОСТАВА МОЛОКА КОРОВ ПРИ СУБКЛИНИЧЕСКОМ МАСТИТЕ

The nutritional value of milk and raw milk is determined by protein, so we paid special attention to determining the protein composition of raw milk. Were made measurements: the mass fraction of total nitrogen, the mass fraction of non-protein nitrogenous compounds, the content of urea, essential and non-essential amino acids. Biochemical studies of the protein composition of milk obtained from cows with suspected mastitis indicate that the content of total protein, casein, albumin and globulins in milk significantly changed with the growth of pathological processes in the mammary gland. Lactic cows underwent an express increase in the state of health, udder using Somatest manufactured and based on the result obtained, three groups of animals of 10 goals were formed. in everyone. 1st group detainees questionable test for Somatest express method; animals 2nd – weakly positive; the 3rd group included blood with a negative reaction to the tests. The difference in protein content was 5.71% (P < 0.05) and 3.27%; casein content – 13.27% (P < 0.001) and 11.98% (P < 0.05). According to the content of serum proteins, the opposite picture was observed, with the increase in udder pathology, the amount of albumins increased by 13.12% in the first group compared to the control; and by 26.39% – in the second group. In terms of the content of globulins, an increase was also noted in comparison with the control in the first group by 25.00% (P < 0.001) and 34.34% (P < 0.001). In milk samples of three test groups of animals, we identified 15 amino acids, of which 11 were essential and 4 non-essential. The test results indicate slight changes in the content of essential amino acids in cows with an increase in the inflammatory reaction in the udder. Diseases of the udder of cows are reflected in the quantitative ratio between the constituent parts of the protein fractions of milk, in particular, this is manifested in a decrease in casein, as well as in an increase in the content of whey proteins. Thus, the amount of casein needed to make cheese is reduced and whey protein is increased, making the milk unsuitable for cheese making.

Recent Advances in the Use of Transglutaminase in Cheese Production

Various enzymes are used in the food industry to improve product quality. The enzyme transglutaminase is used to modify proteins in various foods through the formation of inter- and intramolecular epsilon-(gamma-glutamyl) lysine bonds. Previous studies have revealed that using transglutaminase in cheese production can increase the yield and enhance the characteristics of various types of cheese. However, the enzyme concentration, temperature, and pH influence the quality of cheese. This review aimed to discuss the potential of transglutaminase in cheese production. Our analysis showed that transglutaminase catalyzes the formation of covalent bonds between milk proteins (crosslinking), which results in a greater amount of casein trapped from whey and a higher yield of curd. Transglutaminase can also reduce production costs without negatively affecting cheese quality. These findings should prove useful in developing cheese products to improve consumer satisfaction.

The Influence of Casein Protein Admixture on Pore Size Distribution and Mechanical Properties of Lime-Metakaolin Paste

Biopolymers based on proteins are applied in the building materials technology to modify and improve their selected properties. These polymers are designed as natural admixtures that improve the workability of materials. Casein is an example of a protein-based organic polymer. It is a protein obtained from cow’s milk. The paper aimed at investigating the prospects of enhancing the strength properties of a binder prepared on a basis of metakaolin and hydrated lime. The mix was modified with powdered technical casein at 0.5%, 1%, 3%, and 5% as a partial replacement for the binder mix by mass. The study involved investigating the effect of the applied natural admixture on the flexural and compressive strengths, as well as pore size distribution. The average pore diameter decreased in the recipes with casein in the amount of 0.5% and 1%, while it increased when the amount of casein equaled 3% and 5%. Only the 0.5% casein admixture caused a decrease in the total porosity. The results show a clear dependence of the strength parameters on porosity. The admixture of casein significantly increased the flexural strength of the pastes, and decreased the compressive strength. The highest increase in flexural strength (by 205.7%) was caused by the admixture of 0.5% casein, while the greatest decrease in compressive strength (by 28%) was caused by the 3% casein admixture. The flexural strength was enhanced, i.a., due to the improved adhesion and mutual bonding of lime particles, resulting from the application of a sticky admixture. No notable difference was indicated during carbonation by the phenolphthalein test. The lime binder is characterized by a slow setting process and low mechanical strength. The results of the research showed the possibility of improving the flexural strength using small amounts of natural admixture, which may broaden the scope of application of this binder.

INVESTIGATION AMINO ACID COMPOSITION OF DONKEY’S MILK OF THE KEGETY GORGE

The objective of this paper was to study the amino acid composition of donkey milk inhabiting the Kegety gorge of the Chui region. As well as human milk, donkey and mare’s milk is albumin; the amount of casein is 35-45%, while cow’s milk is casein milk with casein content over 75%. The peculiarity of albumin milk is a higher biological and nutritional value, due to better amino acid balance, high sugar content and the ability to form small, delicate flakes when souring. In terms of its properties, albumin milk is closest to human milk and is the best substitute for it. The obtained results showed that the quantitative content of 7 essential amino acids out of 8, such as lysine, phenylalanine, leucine, isoleucine, methionine, valine, threonine is relatively high compared to other amino acids. Despite the absence of tryptophan in donkey milk, the percentage of 8 essential amino acids in donkey milk protein exceeds that in mare and cow’s milk.

Influence of calcium on the properties of micellar casein in goat milk

This study aims to investigate changes in the properties of micellar casein of goat milk caused by the addition of two types of calcium, natural milk calcium and calcium chloride, and decalcification with cation exchange resin. The added calcium partially migrated into the colloidal calcium phosphate, and more calcium added as calcium chloride entered the micelles resulting in a greater decrease in the amount of casein in the goat milk supernatant, the hydration rat and the ζ potential, and a greater increase in turbidity compared with natural milk calcium. The lowest hydration rate of goat casein was observed at the addition of 1.8 mmol/kg of natural milk calcium and at 5.4 mmol/kg for calcium chloride. At the decalcification of 35.8%, the dissociation of casein micelles was basically completed, resulting in a higher hydration rate and the ζ potential, lower turbidity and particle size. Compared with the control group, both calcium addition and removal, decrease the α-helix and β-sheet contents in the casein significantly, and cause a loss of casein micelle properties in the microstructure. This research aims to provide a theoretical basis for the development of calcium-based functional goat dairy products.

Effect of Temperature, Added Calcium and pH on the Equilibrium of Caseins between Micellar State and Milk Serum.

Micellar casein and casein monomers in milk serum are in a dynamic equilibrium. At temperature below 15–20 °C a considerable amount of casein monomers, β-casein in particular, is released from the casein micelle into the aqueous serum phase. This study investigates the effects of added calcium and related variations of pH on this peculiar equilibrium in order to minimize the amount of caseins in the serum and to better understand the casein permeation during microfiltration. The pH was varied in the range of 6.3 to 7.3 and the content of calcium was increased up to 7.5 mM by adding CaCl2. Upon equilibration, the milk was separated by ultracentrifugation and the amounts of protein in the supernatant were analyzed. It was shown that the addition of low amounts of calcium shifts the equilibrium towards the micellar casein phase and can, thus, lower the serum casein content induced at low temperatures. Relative to that, the adjustment of pH separately from the CaCl2 addition had a minor effect on casein concentration and composition in the serum.

PROTEIN COMPOSITION AND NUTRITIONAL MILK VALUE OF COWS OF UKRAINIAN BLACK-AND-WHITE DAIRY BREED WITH DIFFERENT GENOTYPES OF CAPA-CASEIN (CSN3)

The article presents the results of studies of protein composition and nutritional milk value of Ukrainian Black-and-White dairy cows with different genotypes of kappa-casein. It was found that the milk of cows with the BB genotype contained more total protein by 0.41 and 0.28 %, the mass fraction of protein (Pro Total) – by 0.37 and 0.25 %, with a probable advantage over the protein content (casein) – by 0.46 and 0.29 % (p≤0.001) and the total amount of casein and globulin – by 0.39 and 0.27 % (p≤0.001) against analogs with genotypes AA and AB. There are differences in the chemical composition and physicochemical properties of milk. In particular, the difference in mass fractions of lactose and dry matter in milk between cows with the genotype BB and AA and AB was respectively 0.16 % (p≤0.001) and 0.11 % (p≤0.01) and 0.64 % (p≤0.001) and 0.37 % (p≤0.01). No less valuable in terms of mass fraction of dry matter was the milk of cows with genotype AB, in which the growth of this indicator against animals with genotype AA was at the level of 0.28 % with a statistically significant difference between them (p≤0.01). Freezing point and density as marker criteria that characterizing the presence of falsification were practically unchanged and did not exceed the permissible norms and amounted to 0.551–0.553 °С and 1028.04–1028.45 kg/m3. The content of somatic cells in the milk of cows of different genotypes of kappa-casein was within the permissible level according to the state standard, which indicates the absence of mastitis. Cows with genotype AA had an increased level of titrated acidity and concentration of free hydrogen ions (p≤0.01 – p≤0.001) against analogs with genotypes AB and BB. However, in general, the hydrogen pH of the milk of cows of all groups had a weakly acidic environment, the values of which ranged from 6.66 units. pH in cows with genotype BB up to 6.71 units. pH – in animals with genotype AA.

Effect of fermentation time and acid casein concentration as nitrogen source on microbial rennet production.

We evaluated the effects of fermentation time and acid casein content on the microbial rennet obtained by solid-state fermentation using wheat bran as the carbon source. The experiments used two fermentation times (72 and 96 h), while acid casein content was 1.5, 2.0, 2.5, and 3.0 g. Rennet strength from eight enzymatic extracts was measured using pasteurized whole milk. Rennet strength of samples from 72 h of fermentation showed an increase when acid casein content increased. The rennet strength increased at 96 h of fermentation with increasing amount of casein (up to 2.5 g), and then decreased with the largest addition (3.0 g) of casein. Coagulation time for the sample with highest rennet strength was 420 s.

Efficacy of mouthrinses with bovine milk and milk protein isolates to accumulate casein in the in situ pellicle.

The adsorption of bovine milk caseins on the tooth surface might have a positive impact on the prevention of dental diseases. Therefore, the present study aimed to investigate the efficacy of mouthrinses with different types of bovine milk and milk protein isolates to accumulate caseins in the pellicle. An indirect enzyme-linked immunosorbent assay (ELISA) was established to quantify the amount of caseins adsorbed into the in situ pellicle. In situ pellicle samples were collected from 2 volunteers on ceramic specimens (A = 8cm2). After 10min of pellicle formation, different types of bovine milk, 3% micellar casein in synthetic milk ultrafiltrate (SMUF) or 3% non-micellar caseinate in SMUF, were used as mouthrinses for 10min. The pellicle material was harvested after 30min in situ and examined for caseins by the indirect ELISA. Selected pellicle samples were subjected to TEM analysis. All mouthrinses accumulated caseins in the in situ pellicle (2.0 ± 0.7-20 ± 1.7μg/ml) that, under native conditions, expressed no casein signal. Micellar protein association increased the adsorption of casein into the pellicle. Milk homogenization also had an influence on the casein accumulation in the pellicle. TEM analysis confirmed the integration of micellar casein into the pellicle. The mouthrinses altered the protein composition and the ultrastructure of the in situ pellicle to a different extent: bovine milk with 3.8% fat content and 3% micellar casein in SMUF being particularly effective. The study provides interesting perspectives for innovative prevention strategies in dentistry.

Quantitative Estimation of Casein in Different Milk Samples

Milk is an important part of human life and supposed to be a nutritious food which contain about 80% proteins. Milk proteins consist of 80% casein (soluble protein), 2-8% lactose (milk fat) and remaining is whey (byproduct of cheese and casein manufacture). Casein is more important and contain almost all essential amino acids. The purpose of the present work was to estimate the amount of casein in different milk samples including natural milk (cow, buffalo, sheep and goat) both in boiled and un-boiled form and ultra-high temperature processed (<i>Nestle Milk pack</i>, <i>Olper’s</i> and <i>Everyday</i> Liquid) milk. In all the milk samples <i>Nestle Milk pack</i> contains high casein (g/100mL) 7.39±0.021 while cow milk contains lowest casein (g/100mL) 4.91±0.036 in un-boiled form and 4.75±0.025 in boiled form. Milk is supposed to be more beneficial if quantity of casein increases. From this research it is concluded that sheep milk is more beneficial with casein percentage 5.64±0.01 in un-boiled milk and 5.52±0.021 in boiled milk sample in case of natural milk samples while in tetra-packs <i>Nestle Milk pack</i> is beneficial with casein percentage 7.18±0.021 and 7.39±0.021 casein (g/100mL).

Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins

Emulsions were designed under low frequency ultrasound (20 kHz) at energy densities of 11.7–117.0 J/mL using grape seed oil and milk protein solutions containing different casein to whey protein ratios of 80:20, 60:40, 50:50 and 40:60. An increase in energy densities produced emulsions with a smaller droplet size and narrow size distribution at all milk protein ratios. However, the minimum sono-energy density required to produce stable emulsions varied depending on the ratio of caseins (CN) and whey proteins (WP) in the continuous phase. In addition, the composition of the interfacial layer was dependent on the composition of the milk proteins in the continuous phase. The interfacial layer was predominantly covered by the CN and CN-WP aggregates in the presence of equal or greater amounts of caseins than whey proteins (80:20, 60:40 and 50:50), while WP aggregates and CN-WP aggregates were the primary constituents of whey protein-rich emulsions (40:60).

Surface phenomena related to applications regarding optimum dosages of casein superplasticizer in self-leveling underlayment cements

Abstract We experimentally investigated the optimum dosage of casein superplasticizer (SP) in self-leveling underlayments (SLUs). The undersaturated adsorption state of casein in cement pore solution was characterized by zeta potential measurements. Different amounts of casein were dosed in SLU pastes and their dispersion performance was investigated by a mini slump test. Flow values of the SLU pastes were found to increase with casein dosage, but an obvious segregation of the pastes was observed at high dose levels of SP. At an SP dosage of 0.12 wt.% bwob (by weight of binder), a homogeneous SLU paste with a spread flow of &gt;15 cm over a time span of 30 min was obtained, which was identified as the optimum casein dosage for SLUs. Casein was found to adsorb significantly onto the surface of cement, thus producing strong dispersive power at low dose levels.

Dietary Proteins Relevant to Human Consumption Impact the Development of Obesity and Type 2 Diabetes in Association with Major Changes in the Gut Microbiota in a Mouse Model (OR27-03-19)

ObjectivesAnimal models fed a high-fat high-sucrose (HFHS) diet are commonly used to study obesity and cardiometabolic diseases. While much attention is paid to the impact of fat and carbohydrates sources, very little consideration is given to the composition of dietary proteins. Indeed, casein is often the only source of protein in rodent’s diet. This study aimed to evaluate the impact of a dietary protein mix that is more relevant to typical intakes of proteins in humans and its influences on body weight gain, metabolic health and gut microbiota. MethodsOur new diet contained a mix of 10 protein sources based on NHANES data that were incorporated into low-fat low-sucrose (LFLS) and HFHS diets. C57BL/6J mice were fed these diets or control diets containing identical amounts of casein as the only source of protein for 12 weeks. Feces were collected for gut microbiota investigation, an oral glucose tolerance test was performed and tissues were harvested for analysis of insulin signaling and mTOR/S6K1 activation. Results16S rRNA gene sequencing of fecal samples showed that both LFLS and HFHS mice fed the protein mix had increased gut microbiota diversity, and significant changes in the relative abundance of several bacterial species (higher Adlercreutzia or Tyzzerella, lower Bacteroides or Akkermansia) as compared to mice fed casein only. Importantly, inclusion of the protein mix amplified the effects of the HFHS diet on the development of obesity, glucose intolerance and hyperinsulinemia as compared to casein-fed animals, whereas no difference was observed in the context of LFLS feeding. Evaluation of insulin signaling in the liver also revealed that the protein mix potentiated the effect of HFHS feeding on the mTORC1/S6K1 pathway, increasing inhibitory phosphorylation of IRS-1 on Ser1101 and leading to further impairment of Akt activation by insulin. ConclusionsOur results reveal that compared to pure casein, feeding a protein mixture causes major changes in the gut microbiota profile and greater impact on HFHS-induced obesity and associated metabolic impairments. This study illustrates the importance of considering a diverse source of dietary proteins when using laboratory animal models to more reliably reproduce the development of metabolic syndrome in humans, and to enhance the clinical relevance of nutritional and therapeutic interventions. Funding SourcesN/A.