Buffalo Whey Research Articles

The Effect of Buffalo Milk Whey on Salmonella Populations in Chickens Infected with Salmonella sp.

Bacterial is one cause of health decreased on poultry especially chicken. This study aims to determine the effect of giving buffalo milk whey on the number of salmonella populations found in chickens infected with Salmonella sp. The study was conducted at the Animal Production laboratory, Faculty of Agriculture, and the Microbiology Laboratory, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara. The design used was a non-factorial completely randomized design (CRD) with 4 treatments with 5 replications. Treatment consisted of P0 (control without whey administration), P1 (25% whey + 75% distilled water), P2 (50% whey + 50% distilled water), and P3 (antibiotic Colimas). Observation parameters were pH, antimicrobial bacterial test and number of Salmonella sp bacterial colonies. The results showed that the treatment had a real effect on pH, antimicrobial bacterial tests and the number of Salmonella sp bacterial colonies. In conclusion that giving buffalo milk whey to native chickens infected with Salmonella sp. with treatment of 50% buffalo whey + 50% distilled water can increase the pH and reduce the population of Salmonella sp. on chicken digestion so that it can replace the use of commercial antibiotics.

Protein hydrolysates from buffalo cheese whey: production and characterisation for food supplementation

SummaryThe objective of this study was to obtain protein hydrolysates from buffalo cheese whey proteins and characterise them. Degrees of hydrolysis ranged between 10% and 16% depending on processing time. The hydrolysate obtained after 12 h showed a low water activity value (<0.4), and the lowest moisture content (4.88% w/w), besides demonstrating better solubility, and enhanced emulsion stability. The hydrolysate obtained after an 18‐h process exhibited higher foam production capacity. In vitro, protein digestibility values of the hydrolysates ranged from 25% to 27% (w/w). Prolonging the hydrolysis (18 h) of the buffalo whey proteins with Flavourzyme resulted in a greater release of amino acids. The hydrolysate obtained after a 12‐h process exhibited the best techno‐functional characteristics (moisture, oil holding capacity, and emulsion stability), while the 18‐h showed the highest levels of branched‐chain amino acids. The characteristics of these hydrolysates enable their use in the production of supplements, providing another strategy for bubaline whey utilisation.

Black soldier fly life history traits can be influenced by isonutrient-waste-based diets

To maximise the black soldier fly (BSF) bioconversion capacity, a waste that is not suitable for use as it is, can have a positive effect if combined with others in a formulation. In this perspective, a total of 3600 of 6-day-old larvae were inoculated on 6 iso-proteic, iso-lipidic and iso-energetic diets (named from D1 to D6; 100 larvae/replicate; 6 replicates/treatment) formulated with 21 by-products. To evaluate growth performance, 30 larvae per replicate were randomly sampled every 4 days until the 40% reached the prepupae phase, in which survival rate (SR), larva-prepupae time duration and bioconversion indexes were calculated. When a pupa was identified, it was moved in the emergence box (23 pupae/treatment) to evaluate the adult parameters: pupa-fly duration time, fly live weight, weight reduction, fly lifespan, puparium weight and emergence rate (ER). Considering SR (>92%) and ER (>94.6%), all diets were suitable for the BSF breeding. The D1 and D5 (composed by brewers spent grain, vegetable and fruit waste) groups overall performed the best larvae growth and development time, while D2 (composed by glaze waste and buffalo milk whey) displayed the worst (p < 0.05). The D5 maintained good weight in prepupae, pupae and adult stages and also D2 reached the same outcome. The bioconversion indexes followed the trend of the larvae performance. In conclusion, the results herein obtained allowed to discriminate the protein, fat and energy variables on the BSF life history traits and observe other factors of influence, such as the ash content, which will need to be evaluated with future research.

Experimental and in silico approaches for the buffalo whey protein-folic acid complexation elucidation. Molecular changes impacting on protein structure and functionality

Using a buffalo whey proteins concentrate (BWPC) as a nanocarrier of labile bioactive compounds as vitamins constitutes a very innovative approach with potential application in the food and nutraceutical industries. This work aims to deepen the knowledge of the phenomena occurring in the complexation process of vitamin B9 with BWPC, providing valuable information on the molecular and functional properties of complexes and intervening substances. For such purpose, analytical (SEC-FPLC, Fluorescence spectroscopy, FTIR, DLS, UV–vis spectroscopy) and in-silico methods (molecular docking) were performed to get complementary data. Five types of proteins were identified in the BWPC. Folic acid (FA) interacted with BWPC in buffer pH 7 through H-bonds and hydrophobic interactions, inducing conformational changes and modifying the secondary and tertiary protein structure. The resultant BWPC-FA complexes showed a size distribution in the nanoscale (100–150 nm) with no aggregation. Molecular docking showed that lactoferrin had the highest FA binding affinity. Complexation did not reduce the antioxidant activity of intervening substances. Indeed, the radical scavenging capacity of BWPC-FA was 20 % higher than single BWPC. The obtained results provide relevant data enabling the adding value of the main effluent of buffalo dairy industries.

Replacing of Water by Buffalo Milk or Buffalo Whey in Production of Traditional Afyonkarahisar Velense Noodle

The aim of this study is to produce velense noodle including buffalo milk, buffalo whey or water, evaluate their cooking and sensory properties and comparation of them. Velense noodle is a traditional product of Afyonkarahisar which is third gastronomy city of Turkey. Velense noodle is made from wheat flour, egg, salt and water. Water was replaced by buffalo milk and buffalo whey in the production of velense noodle. Because buffalo milk and buffalo whey have important components which give health benefits. So these new products will be more nutritional compared to traditional velense noodle. Cooking time, swelling volume, weight increase and cooking loss values of velense noodles were determined. The hedonic score of surface properties, chewiness properties, post chewining mouth feel properties, taste and overall acceptability were tested. The cooking time of all samples was 12 min. Velense noodle including buffalo milk or buffalo whey had better cooking properties means lower cooking loss and higher sensory scores than those of velense noodle including water. Velense noodle including buffalo milk had the best cooking and sensory properties. Swelling volume, weight increase and cooking loss of this velense noodle were 240%, 190% and 5.90%, while overall acceptability was 4.5 scores.

Chemopreventive effect of a milk whey by-product derived from Buffalo (Bubalus bubalis) in protecting from colorectal carcinogenesis

BackgroundSeveral studies show that natural foods are a source of compounds with anticancer properties that affect the gut microbiota and its metabolites. In the present study, we investigate the effect of a delactosed buffalo milk whey by-product (DMW) on colorectal carcinogenesis.MethodsThe effect of DMW on colorectal carcinoma (CRC) was investigated in the established mouse model of azoxymethane (AOM)-induced colon carcinoma, which closely resembles the human clinical condition of CRC. The effect of DMW on CRC immortalized cell lines was also evaluated to further identify the antineoplastic mechanism of action.ResultsPretreatment of AOM-treated mice with DMW significantly (P < 0.05) reduced the percentage of mice bearing both aberrant crypt foci with more than four crypts (which are early precancerous lesions that progress to CRC) and tumors. In addition, DMW completely counteracted the effect of AOM on protein expression of caspase-9, cleaved caspase-3 and poly ADP-ribose polymerase in colonic tissue. Administration of DMW alone (i.e. without AOM) resulted in changes in the composition of the gut microbiota, leading to enrichment or depletion of genera associated with health and disease, respectively. DMW was also able to restore AOM-induced changes in specific genera of the gut microbiota. Specifically, DMW reduced the genera Atopobiaceae, Ruminococcus 1 and Lachnospiraceae XPB1014 and increased the genera Parabacteroides and Candidatus Saccharimonas, which were increased and reduced, respectively, by AOM. Blood levels of butyric acid and cancer diagnostic markers (5-methylcytidine and glycerophosphocholine), which were increased by AOM treatment, were reduced by DMW. Furthermore, DMW exerted cytotoxic effects on two human CRC cell lines (HCT116 and HT29) and these effects were associated with the induction of apoptotic signaling.ConclusionsOur results suggest that DMW exerts chemopreventive effects and restores the gut microbiota in AOM-induced CRC, and induces cytotoxic effect on CRC cells. DMW could be an important dietary supplement to support a healthy gut microbiota and reduce the prevalence of CRC in humans.ATYCseWUm9Z2DGDMVykgy6Video

Utilizing linkage-specific ethyl-esterification approach to perform in-depth analysis of sialylated N-glycans present on milk whey glycoproteins.

Glycosylation of milk whey proteins, specifically the presence of sialic acid-containing glycan residues, causes functional changes in these proteins. This study aimed to analyze the N-glycome of milk whey glycoproteins from various milk sources using a linkage-specific ethyl esterification approach with MALDI-MS (matrix-assisted laser desorption/ionization-mass spectrometry). The results showed that the N-glycan profiles of bovine and buffalo whey mostly overlapped. Acetylated N-glycans were only detected in donkey milk whey at a rate of 16.06%. a2,6-linked N-Acetylneuraminic acid (a2,6-linked NeuAc, E) was found to be the predominant sialylation type in human milk whey (65.16%). The amount of a2,6-linked NeuAc in bovine, buffalo, goat, and donkey whey glycoproteomes was 42.33%, 44.16%, 39.00%, and 34.86%, respectively. The relative abundances of a2,6-linked N-Glycolylneuraminic acid (a2,6-linked NeuGc, Ge) in bovine, buffalo, goat, and donkey whey were 7.52%, 5.41%, 28.24%, and 17.31%, respectively. Goat whey exhibited the highest amount of a2,3-linked N-Glycolylneuraminic acid (a2,3-linked NeuGc, Gl, 8.62%), while bovine and donkey whey contained only 2.14% and 1.11%, respectively.

Antimicrobial activity of whey milk and their fractions against Staphylococcus pasteuri clinical strain

The antibacterial activity of Whey Milk and its fractions were studied against one hundred bacteria strains isolated and screened from various patients at the University Hospital of Zagazig, Sharkia Province, Egypt. F2 fraction of Whey Milk has shown the highest degree of antibacterial activity against the pathogenic bacteria A63 isolated from the wound. Buffalo whey (BW) was hydrolyzed with papain followed by fractionation using size exclusion chromatography (SEC). The fractionation profile of BWH showed three major peaks in Size exclusion chromatography, SECF1, SECF2, and SECF3 after 3h. F2 is the most active fraction and has faster migration than HP, F1, and F3 and may have higher positive charges on Urea-PAGE towards the cathode direction. FTIR spectrum analysis of the F2 fraction of whey protein demonstrates the occurrence of distinctive functional groups, such as Alkanes, alcohols, phenols, flavonoids, alkenes, anhydrides, and halo compounds. The biochemical characters and the 1.5 Kb 16S RNA gene's nucleotide sequence of the most potent stain showed 99% similarity with Staphylococcus pasteuri. Our results showed that the ability of nanoparticles of whey to inhibit pathogenic bacteria decreases compared to raw whey and its fractions. Cellular deformation and partial and total lysis of cell components were seen in Staphylococcus pasteuri treated with whey F2 fraction under Transmission Electron Microscopy (TEM).

Validation of a radioimmunoassay method for cortisol in buffalo milk whey. A preparatory step for future sensor technology

One animal-based method to evaluate welfare is the presence of stress. In dairy ruminants, the responses to stressors include the activation of both neuroendocrine and autonomous nervous system that can be evaluated through an endocrine assessment. The present study aimed to validate a radioimmunoassay method for cortisol in buffalo milk. Three formulations (whole and skimmed milk and whey) and three solvents (methanol diethyl ether and dichloromethane) were tested: methanol was characterised by the best extraction efficiency (69.88%), whey cortisol concentrations showed a significant correlation with whole extracted milk and were not affected by fat content variation during the milking session. The RIA used in the present study showed good precision, sensitivity and specificity: the dilutions test indicated the high reproducibility of the results, overlapping of the dilution curve and standard curve highlighted high specificity and the lack of interfering factors by buffalo whey matrix. It is concluded that the present assay suits the cortisol measurement in buffalo milk and the ranges described could be employed in the calibration of a biosensing technologies directly integrated in milking parlour systems. Highlights Buffalo milk whey revealed to be a matrix of great interest because of its high stability in terms of storage, transportation and processing. RIA method suits the cortisol measurement in buffalo milk Ranges described can be employed in the calibration of biosensors for non-invasive assessment of cortisol

Buffalo Milk Whey Activates Necroptosis and Apoptosis in a Xenograft Model of Colorectal Cancer.

Recent pharmacological research on milk whey, a byproduct of the dairy industry, has identified several therapeutic properties that could be exploited in modern medicine. In the present study, we investigated the anticancer effects of whey from Mediterranean buffalo (Bubalus bubalis) milk. The antitumour effect of delactosed milk whey (DMW) was evaluated using the HCT116 xenograft mouse model of colorectal cancer (CRC). There were no discernible differences in tumour growth between treated and untreated groups. Nevertheless, haematoxylin and eosin staining of the xenograft tissues showed clearer signs of different cell death in DMW-treated mice compared to vehicle-treated mice. Detailed biochemical and molecular biological analyses revealed that DMW was able to downregulate the protein expression levels of c-myc, phospho-Histone H3 (ser 10) and p-ERK. Moreover, DMW also activated RIPK1, RIPK3, and MLKL axis in tumour tissues from xenograft mice, thus, suggesting a necroptotic effect. The necroptotic pathway was accompanied by activation of the apoptotic pathway as revealed by increased expression of both cleaved caspase-3 and PARP-1. At the molecular level, DMW-induced cell death was also associated with (i) upregulation of SIRT3, SIRT6, and PPAR-γ and (ii) downregulation of LDHA and PPAR-α. Overall, our results unveil the potential of whey as a source of biomolecules of food origin in the clinical setting of novel strategies for the treatment of CRC.

Molecular interactions involved in the complexation process between buffalo whey proteins concentrate and folic acid

Using buffalo whey proteins as carrier agents of sensitive molecules raises an interesting approach allowing adding value and minimizing the pollution impact of this by-product. In this context, this work aims to explore the molecular interactions between buffalo whey proteins concentrate (BWPC) and folic acid (FA). For this purpose, fluorescence, UV and FTIR analysis were performed on aqueous or solid dispersions of a buffalo whey protein concentrate (5 μM) (BWPC), with variable concentrations (0–20 μM) of FA. Fluorescence and absorption data were fitted by Stern-Volmer, Beckett, Förster resonance energy transfer, and sphere-of-action models (R2 > 0.9). Derived results suggest that BWPC strongly bind to FA through non-covalent interactions and form ground-state complexes. Additionally, BWPC improves the photostability of FA against UV radiation, and chemical denaturation negatively affects the binding properties. Obtained results encourage further studies of BWPC as carrier agents, which could promote innovative applications for this under-utilized proteins source.

Effect of pH, temperature and NaCl on antioxidant peptides from Iraqi buffalo whey proteins hydrolysates

Effect of pH, temperature and NaCl on antioxidant peptides from Iraqi buffalo whey proteins hydrolysates

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

SummaryThis work aimed to produce and encapsulate protein hydrolysates of buffalo origin using spray drying with gum arabic and maltodextrin as encapsulating agents. The following core ratios were applied: encapsulating agent in the ratios of 1:10 and 1:15, with 50% gum arabic and 50% maltodextrin (50:50), and 70% gum arabic and 30% maltodextrin (70:30). The encapsulated particles were between 2.0 and 20.0 μm. The encapsulation efficiency of the samples was above 95% at the initial time. After 45 days of storage, encapsulation efficiency decreased to values below 60%. The 70:30 samples showed a significant decrease (P &lt; 0.05) in hygroscopicity, moisture and water activity compared with free hydrolysates. The encapsulation process increased the values of oil retention, emulsifying activity and solubility of whey protein hydrolysates for all proportions evaluated, both at the initial time and after 45 days of storage. The branched‐chain amino acid concentration was higher in samples encapsulated at the 1:10 ratio. The spray drying encapsulation of buffalo protein hydrolysates with suitable encapsulating agents improves the techno‐functional characteristics of these hydrolysates, hence expanding their use in different food matrices and enabling the use of buffalo cheese whey.

Concentrated Buffalo Whey as Substrate for Probiotic Cultures and as Source of Bioactive Ingredients: A Local Circular Economy Approach towards Reuse of Wastewaters

Waste reduction and reuse is a crucial target of current research efforts. In this respect, the present study was focused on providing an example of local investment in a simple process configuration that converts whey into value-added compounds and allows recovery of a clean water stream. In particular, buffalo milk whey obtained during mozzarella manufacturing was ultrafiltered in-house on spiral membrane modules (20 kDa), and the two obtained fractions, namely the retentate and the permeate, provided by the dairy factory, were further processed during this work. The use of an additional nanofiltration step allowed the recovery of high-quality water to be reused in the production cycle (machine rinsing water within the facility) and/or in agriculture, also reducing disposal costs and the environmental impact. The ultrafiltration retentate, on the other hand, was spray-dried and the powder obtained was used as the main substrate for the cultivation of Lactobacillus fermentum, a widely studied probiotic with anti-inflammatory, immunomodulatory and cholesterol-lowering properties. In addition, the same sample was tested in vitro on a human keratinocytes model. Resuspended concentrated whey powder improved cell reparation rate in scratch assays, assisted through time-lapse video-microscopy. Overall these data support the potential of buffalo whey as a source of biologically active components and recyclable water in the frame of a local circular economy approach.

Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies

AbstractThe disciplinary protocol of protected designation of origin (PDO) water buffalo ricotta cheese allows to use both different ingredients and production technologies. This does not allow having a straight sensory profile. This study aimed to characterize the sensory profile of different PDO water buffalo ricotta cheeses and compare them with cow and sheep ricotta cheeses. To this purpose, a classical descriptive analysis (DA) and the modified version of flash profile (mFP) were used to draw the sensory profile of eight different ricotta cheeses. Simultaneously, a chemical–physical characterization was also performed. DA approach allowed discriminating the samples both for ingredient origin and homogenization process. On the other hand, mFP discriminated the samples mainly for ingredient origin. However, in both cases, different ingredient origins mainly affected flavor and odor attributes, meanwhile the technological process affected, as expected, the textural attributes. In particular, the water buffalo ricotta cheeses were described with intense global flavor and global taste, soft and spreadable, and very homogeneous in appearance. In conclusion, both the sensory methodologies identified the homogenized water buffalo ricotta cheeses as those with the most balanced sensory profile of than the other ricotta cheeses.Practical ApplicationDrawing the sensory profile of PDO water buffalo ricotta cheese may help to preserve the identity of this product, which is protected by a disciplinary protocol lacking in sensory attributes definition. The mFP provides useful information on the key sensory attributes of the PDO product, identifying the peculiarities of the water buffalo's whey. However, the DA allows highlighting all the variables affecting the sensory profile of the product, also related to the production process. The sensory profile obtained could help the Consortium of PDO water buffalo ricotta cheese to promote this product on the market.

DIA proteomics reveals hypotensive and immune-enhancing constituents in buffalo whey from different altitudes

The selection of raw milk with high levels of functional components that have health-promoting activities is very important for the exploitation and production of functional milk, but the differences in the functional components of whey from buffalo raised at different altitudes have not been thoroughly investigated. Here, we detected the effects of altitudes on the functional components in whey from dairy buffalo farms situated at low altitude (LA), medium altitude (MA), and high altitude (HA) sites with data-independent acquisition proteomic approaches. In 33 samples, 9331 peptides corresponding to 1008 high-confidence proteins were detected. HA-whey had a lower level of angiotensinogen than that of the LA- and MA-whey, and conversely contained higher levels of immune-enhancing components than for the latter two groups. Differential proteins were involved in vascular smooth muscle contraction, complement and coagulation cascades, and the secretion, production and regulation pathways in immune components. LA-whey showed higher levels of lymphocyte antigen and selenoprotein F than that of the HA-whey. Owing to the biological functions of their most abundant components, HA- and LA-whey are suitable for the processing of functional milk for lowering blood pressure, and the production of immune milk, respectively.

Evaluation of concentration process of bovine, goat and buffalo whey proteins by ultrafiltration.

In this research, the protein concentration, the permeate flux, and the predominant fouling mechanisms were investigated during ultrafiltration of different whey samples. The research was carried out at different values of transmembrane pressure and temperature using an experimental design, and a protein concentration of approximately 37gL-1 was obtained for the bovine whey powder solution, at 60kPa and 40°C. The maximum flux observed was 8.9 and 7.9kgm-2h-1, respectively, for the bovine whey powder solution and bovine whey, at 50kPa and 30°C. Although goat and buffalo whey presented lower permeate flux, probably due to high solutes and calcium contents, protein concentrates of around 40gL-1 were obtained using the ultrafiltration process. This demonstrates the potential of ultrafiltration to obtain non-bovine protein concentrates. The best fit,verified by Ho and Zydney model, suggests that the fouling for all analyzed whey occurs due to pore blocking and subsequent deposit on the membrane surface.

The Physico-Chemical Properties of Bovine and Buffalo Whey Proteins Milk by Using Ultrafiltration Membrane Technology

The current study aims to prepare whey from bovine and buffalo fresh milk to make three types of cheese, namely: thermal, acidic and enzymatic. Afterward, whey proteins have been separated, then the concentration process of whey proteins has been conducted by using ultrafiltration membrane technology. Through the previous step, two products have been obtained; first, concentrated whey proteins which is called (Retentate), while the other is called (Permeate). Applying rotary evaporator, whey proteins are concentrated and then drying in two methods: spray-drying and freeze-drying in a form of white and soft powder. The chemical composition has been studied at each phase. The results show the separation, purification, and concentration of bovine and buffalo whey proteins by using ultrafiltration membrane technology. The results show that buffalo whey proteins produced by the method of enzymatic and dried with spray-drying are better than bovine whey protein. Finally, the results show a low ratio of lactose, salts and moisture content at the stages of filtration and concentration. The results present a high proportion of protein to 80 .and low ratio lactose and salt.

Buffalo cheese whey hydrolyzed with Alcalase as an antibrowning agent in minimally processed apple.

Buffalo whey was hydrolyzed with Alcalase for different times ti (i = 0, 0.5, 1, 2, 3, 4 or 6h) and the browning inhibition of minimally processed apples was investigated. The hydrolysis process was followed by determination of the degree of hydrolysis. In order to understand possible modes of action on the enzymatic browning, whey was submitted to the analysis of antioxidant activity (ABTS·+ radical sequestration, Fe2+ chelating activity and reducing power), reactivity with quinones and inhibitory activity on polyphenol oxidases (PPO) extracted from Red Delicious apples. Buffalo whey showed significant increase in degree of hydrolysis, antioxidant activity, reactivity with quinones and PPO-inhibitory activity as a function of the hydrolysis time. Maximum PPO-inhibitory activity was observed from 4h hydrolysis (t4h hydrolysate), reaching about 50% inhibition. Then, slices of minimally processed apples were immersed in a buffered solution of the t4h hydrolysate, packed and subjected to instrumental color evaluation during storage for up to 6days. As for the ability to inhibit the browning of the minimally processed apples, the hydrolyzate kept the parameter of the apples during 6days of storage, not statistically differing from the metabisulfite. In addition to the luminosity, the hydrolyzed whey was able to maintain the browning index of the apples at lower values during this storage time compared to the non-hydrolyzed whey. These results evidence possible applications of buffalo whey hydrolyzed with Alcalase as a natural substitute for additives conventionally used in the control of enzymatic browning in foods.

Quantitative differences in whey proteins among Murrah, Nili-Ravi and Mediterranean buffaloes using a TMT proteomic approach

The aim of this study was to characterize whey proteins and their potential activities among buffalo breeds. In this work, a tandem mass tag (TMT) proteomic approach was used to identify the differences in the proteomes of milk whey proteins in Murrah, Nili-Ravi and Mediterranean buffaloes. A total of 580 proteins were identified in buffalo milk whey, and the subunits of the 62 differentially expressed proteins are shown in clustering analysis. Whey proteins with relatively higher levels in Mediterranean buffalo milk than in Murrah and Nili-Ravi buffalo milk included polymeric immunoglobulin receptor, α1-antiproteinase, heat shock cognate 71-kDa protein, and Acyl-CoA-binding protein. Most of the differentially expressed proteins participate in complement and coagulation cascades, which are strongly related to immune protective activities. These results provide insight into the complexity of the buffalo milk whey proteome and provide molecular evidence for nutritive differences among buffalo breeds.