Buttermilk Samples Research Articles

Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk

In this study, butter and the corresponding buttermilk samples were produced with cream fermented by aromatic (A) or probiotic (P) cultures with or without complementary bioprotective culture (BC). The samples were characterised for their composition and colour parameters. Texture and rheological properties were evaluated at 10 and 20 °C. Microbiological (lactobacilli, lactococci, and yeast and mould counts) and sensory (aroma, taste, texture, and global evaluation) analyses were also performed. All butter sample characteristics were in accordance with the Portuguese standard. Regarding colour, the sample obtained with cream fermented by probiotics plus bioprotective culture (PBC) presented higher L* and b* values, indicating a slightly higher yellow chroma. However, colour differences (ΔEab*) in the butter samples were, in most cases, not detectable by a common observer. Butter samples P and PBC presented a significantly higher viscous modulus and consequently higher dynamic viscosity values (ca. log 6.5 Pa.s at 10 °C and log 5 Pa.s at 20 °C). Butter samples presented a pseudoplastic behaviour, and rheological parameters showed a high dependence on temperature. The counts of lactobacilli and lactococci in the butter samples were of the order of log 7–8 CFU/g, while yeast and mould counts were lower than log 2 CFU/g until the 30th day of storage, after which they showed a sharp increase to ca. log 5 CFU/g between the 30th and the 60th days of storage. Regarding sensory attributes of butter, sample P received the highest overall liking, followed by samples ABC and PBC. Sample A was the least appreciated. Buttermilk samples presented significant differences regarding their composition, viscosity, and colour parameters. In all cases, lactobacilli and lactococci counts exceeded log 7 CFU/mL after 30 days of storage, but yeast and mould counts were of the order of log 5–6 CFU/mL at the 15th day of storage. Samples P and PBC presented yeast and mould counts ca. 1–2 log cycles lower than samples A and ABC, indicating the potential of probiotic and bioprotective cultures to extend the shelf life of the product. Regarding the sensory attributes of buttermilk, samples P and PBC received the highest overall liking, followed by sample ABC. Sample A received the lowest scores, as had occurred with the butter samples. However, in all cases, the scores obtained by the buttermilk samples were lower compared to the ones of the corresponding butter. It can be concluded that both probiotic butter and buttermilk present high levels of lactobacilli and lactococci and can maintain their probiotic potential throughout the storage period.

Development of Arthrospira platensis fortified spiced buttermilk

An incredible surge in demand for fermented dairy products has been experienced recently due to its nutraceutical benefits and lifestyle preferences. As a traditional fermented dairy beverage, cultured buttermilk is an ideal product choice in this context. This study introduces a novel cultured buttermilk fortified with the high protein microalgae Arthrospira platensis, making it beneficial and appealing due to its preferable mouthfeel and antioxidant characteristics. The goal of this study was to extensively evaluate and determine the optimum amount of Spirulina powder to be mixed into buttermilk, while also analyzing the alterations in the physicochemical and sensory properties of the resulting product. The pH, titratable acidity, DPPH inhibition activity, Phenolic content, and sensory properties of newly developed cultured buttermilk with varying concentrations of Spirulina 0.25, 0.45, 0.65, 0.85 and 1.5% were compared with that of the control buttermilk sample with no added Spirulina. Based on the findings derived from the conducted study, it has been concluded that the incorporation of 0.25% Spirulina, can potentially enhance the nutritional composition and functional health attributes of cultured buttermilk without affecting sensory score Keywords: Butter milk, fortification, Arthospira platensis, antioxidant activity, total phenolic content, sensory evaluation

INVESTIGATION OF USAGE OPPORTUNITIES OF DIFFERENT PROPORTIONS OF WHEY AND CHIA SEED FLOUR IN BUTTERMILK

In this study, it was aimed to obtain a functional beverage with high nutritional value by using whey and chia seed flour in the production of buttermilk. In addition to its high nutritional value, while preventing whey from causing environmental pollution as a waste material, it is aimed to obtain a new dietary product with chia seed flour containing 34-40g fiber per 100g, antioxidant, omega-3 fatty acid and rich protein content. Experimental buttermilk samples were prepared by adding whey (PAS) and chia seed flour at different rates. K (control group), K2 (%1 Chia seed meal), K3 (%0,5 Chia seed meal), Group 1 (25% Whey + %1 Chia seed meal), Group 2 (25% Whey + %0,5 Chia seed meal), 3. Group (50% Whey + %1 Chia seed meal), 4.Experimental groups prepared as a group (50% Whey + %0,5 Chia seed flour) were kept at +4 ̊C and their physical, chemical and sensory properties were examined on the 1st, 3rd, 5th, 7th and 14th days. In the experimental buttermilk samples we researched, the use of whey and chia seed flour was found to have a significant effect on psychrophilic bacteria count (log cfu/ml), coliform group bacteria (log cfu/ml), yeast-mold count (log cfu/ml), lactobacil spp. (log cfu/ml) and lactococ spp. (log cfu/ml), pH, acidity (lactic acid), water-soluble dry matter (%), serum separation (%), color values (L*, a*, b*) and sensory properties (p

Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure.

Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow's milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applications, including cheesemaking. Therefore, this study aimed to use sweet buttermilk (BM) in combination with milk at concentrations of 10% (w/w) (BM10) and 20% (w/w) (BM20) for the production of Camembert-type cheese. A control cheese made entirely from milk was also produced. The cheese samples underwent a 28-day ripening process during which their composition, acidity, water activity, color, and sensory properties were examined at 1-week intervals. The microstructure of the matured Camembert-type cheese samples was analyzed using scanning electron microscopy (SEM), and their texture was evaluated. The production yield of BM20 cheese (18.03 ± 0.29 kg/100 kg) was lower (p < 0.05) than that of the control (19.92 ± 0.23 kg/100 kg), with BM10 showing the distinctly lowest yield (14.74 ± 0.35 kg/100 kg). The total solid and fat content of BM Camembert-type cheese samples was lower than the control. However, the total protein content in cheese BM20 at the end of the ripening period was the same as that of the control. The changes in acidity in all samples were typical for Camembert cheese, and water activity was high (above 0.92). The sensory properties of all samples were characteristic of the cheese type, while the color of BM cheese samples differed from the control. The microstructure of BM10 and BM20 cheese variants was similar, namely homogenous and less porous compared to the control. In terms of texture, the BM samples had significantly lower hardness, adhesiveness, and gumminess. This study indicates that sweet BM, particularly at a concentration of 20%, may be effectively used in the production of Camembert-type cheese.

Impact of dietary regime on the metabolomic profile of bovine buttermilk and whole milk powder

IntroductionBovine milk contains a rich matrix of nutrients such as carbohydrates, fat, protein and various vitamins and minerals, the composition of which is altered by factors including dietary regime.ObjectivesThe objective of this research was to investigate the impact of dietary regime on the metabolite composition of bovine whole milk powder and buttermilk.MethodsBovine whole milk powder and buttermilk samples were obtained from spring-calving cows, consuming one of three diets. Group 1 grazed outdoors on perennial ryegrass which was supplemented with 5% concentrates; group 2 were maintained indoors and consumed a total mixed ration diet; and group 3 consumed a partial mixed ration diet consisting of perennial ryegrass during the day and total mixed ration maintained indoors at night.ResultsMetabolomic analysis of the whole milk powder (N = 27) and buttermilk (N = 29) samples was preformed using liquid chromatography-tandem mass spectrometry, with 504 and 134 metabolites identified in the samples respectively. In whole milk powder samples, a total of 174 metabolites from various compound classes were significantly different across dietary regimes (FDR adjusted p-value ≤ 0.05), including triglycerides, of which 66% had their highest levels in pasture-fed samples. Triglycerides with highest levels in pasture-fed samples were predominantly polyunsaturated with high total carbon number. Regarding buttermilk samples, metabolites significantly different across dietary regimes included phospholipids, sphingomyelins and an acylcarnitine.ConclusionIn conclusion the results reveal a significant impact of a pasture-fed dietary regime on the metabolite composition of bovine dairy products, with a particular impact on lipid compound classes.

Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage.

The fruit and beverage industry faces challenges related to waste management and environmental pollution due to rapid industrial expansion. Fruit industry waste, such as blueberry pomace, holds the promise of enhancing gut health and providing valuable antioxidants. Concurrently, buttermilk, a prominent dairy product, offers nutritional and technological benefits but remains underutilized. This study aimed to evaluate the incorporation of blueberry pomace (0%, 2%, 4%, 6%, 8%, and 10%) into buttermilk at varying levels and assess its impact on the physicochemical, antioxidant, microbiological, and sensory characteristics of the buttermilk. Buttermilk samples were supplemented with different concentrations of blueberry pomace and subjected to analysis over a two-week storage period (4 ± 1 °C). The addition of blueberry pomace led to alterations in the pH, dry matter, water holding capacity, color parameters, total phenolic content, and antioxidant activity. Microbiological analysis revealed the absence of Enterobacteriaceae, yeast, or molds. Sensory evaluation indicated significant differences among samples, with the highest scores observed for the buttermilk supplemented with 2% and 4% blueberry pomace. Incorporating blueberry pomace improved the overall acceptability and sensory properties. This research highlights the potential of fruit industry by-products to enhance the functionality and health benefits of dairy products, which is a promising way to effectively utilize waste.

Probing the Potential of Water Chestnut Powder (Trapa bispinosa) in Improving the Shelf Life of Buttermilk

Buttermilk, a valuable by-product of butter production, faces challenges in commercialization due to its limited shelf life and susceptibility to fungal growth. This study aimed to explore the use of water chestnut powder (WCP) as a means to extend the shelf life of buttermilk. The investigation involved evaluating the physicochemical properties, antioxidant activity, antifungal properties, and stabilizing effects of WCP in buttermilk. Buttermilk samples were prepared with varying concentrations of WCP (0%, 0.5%, 1%, 1.5%, and 2%) and stored at 4 °C for one month. The analysis of physicochemical properties showed that the concentration of WCP had a significant impact on the protein percentage, ash content, pH, and acidity of the Water Chestnut Buttermilk (WCBM). Assessment of antioxidant activity using the phosphomolybdenum method showed that, on the 21st day of storage, WCBM3 and WCBM4 exhibited total antioxidant capacities of 0.57±0.12 and 0.60±0.32, respectively, compared to the control with a capacity of 0.48±0.07. The antifungal activity of water chestnut powder buttermilk was evaluated using a qualitative method, which demonstrated inhibition of fungal growth. In the control and WCBM1 and WCBM2 treatments, the observed inhibition ranged from 1-4 mm. However, as the concentration of water chestnut powder increased in WCBM3 and WCBM4, the level of inhibition also increased. Textural analysis further indicated the stabilizing effect of WCP on buttermilk. Overall, the incorporation of WCP in buttermilk yielded promising results in terms of enhancing its physicochemical properties, antioxidant activity, antifungal potential, and textural stability. This study highlights the potential of water chestnut as an ingredient to improve the shelf life and quality of buttermilk, creating opportunities for its commercial utilization in the dairy industry.

Determinación de los niveles de 17-β estradiol y progesterona en leche de vaca y leche de continuación para bebés mediante ELISA

The current study was undertaken to determine the 17-β Estradiol (E2) and Progesterone (P4) levels in different milk products and some baby follow-on milk samples collected from retail markets in Türkiye. For this purpose, a total of 50 samples from 8 different product groups with different fat levels, production technologies, and production series were analyzed for natural P4 and E2 levels using a commercial ELISA kit. The highest E2 level was determined in UHT whole milk (3%) (39.20 ± 6.73 pmol·L-1) while the lowest level was found in buttermilk (26.50 ± 1.85 pmol·L-1) samples. For P4 levels, the highest concentration were found in baby follow-on milk (&lt;1 year old) (45.83 ± 2.95 nmol·L-1) and the lowest values were found in pasteurized milk samples (23.00 ± 6.66 nmol·L-1). Also, in this study, differences among the product groups for E2 and P4 were not found statistically (P&gt;0.05). In conclusion, the natural P4 and E2 were detected in all milk and baby follow-on milks at various levels and generally their levels associated with the product fat level.

Bile salt deconjugation and in-vitro cholesterol-lowering ability of probiotic bacteria isolated from buttermilk

ABSTRACT Hypercholesterolemia prevalence is increasing in most countries and it increases the risk of microvascular and cardiovascular diseases. Currently available treatments include the use of statins, fibrates, and bile acid sequesters. These treatments carry a risk of severe side effects on the host. Probiotics are well documented for their cholesterol-lowering abilities. The present study has demonstrated the screening of probiotic bacteria from buttermilk samples, their ability to deconjugate bile salts, and cholesterol-lowering ability in the media. Bile salt hydrolysis by the isolates was evaluated by direct plate assay, thin layer chromatography, and cholic acid estimation. The highest amount of cholesterol was removed in the presence of 0.3% bile. Co-precipitation of cholesterol along with cholic acid was also observed. Three isolates considered potent based on their performance through all the tests were identified by 16S- rRNA gene sequencing as PGB01- Lacticaseibacillus paracasei, PGB02- Lactiplantibacillus plantarum, and PGB05- Lacticaseibacillus paracasei subsp. tolerans.

Incidence of Aflatoxin M1 in Milk and Milk Products from Punjab, Pakistan, and Estimation of Dietary Intake

In the present study, 124 samples of milk and milk products were analyzed for the presence of aflatoxin M1 (AFM1), which were purchased from the central cities of Punjab, Pakistan. The analysis was carried out using reverse-phase liquid chromatography, which was equipped with a fluorescence detector. The results showed that 66 samples (53.8%) of raw milk and milk products were found to be contaminated with detectable levels of AFM1 above ≤50 ng/L, and 24.2% of the samples had levels of AFM1 higher than the permissible limit of the European Union (EU; 50 ng/kg). In total, 53.6% of the raw milk, 57.8% of the UHT (ultra-heat-temperature) milk, 45% of the powdered milk, 57.1% of the yogurt, 55.5% of the cheese, and 50% of the buttermilk samples had levels higher than the LOD, i.e., 4 ng/L. The highest mean of 82.4 ± 7.8 ng/kg of AFM1 was present in the positive samples of raw milk. The highest dietary intake of AFM1 was found in infants’ milk (5.35 ng/kg/day), UHT milk (1.80 ng/kg/day), powdered milk (5.25 ng/kg/day), and yogurt (1.11 ng/kg/day). However, no dietary intake was detected in the cheese and butter milk samples used for infants. The results from the undertaken work are beneficial for establishing rigorous limits for AFB1 in animal feed, especially considering the high prevalence rate of hepatitis cases in the central cities of Punjab, Pakistan.

Development and characterisation of functional cultured buttermilk fortified with flaxseed

Abstract Cultured buttermilk is a dairy beverage with a high nutritive value. In the current study, functional cultured buttermilk was formulated using probiotic Lactobacillus plantarum and flaxseed fortification to improve the potential health benefits. The cultured buttermilk samples were analysed for pH, lactic acidity, colour, phase separation, viscosity, microbiology and sensory properties. The results showed non-significant changes in acidity and pH. However, flaxseed fortification decreased phase separation and increased viscosity of buttermilks. In addition, a significant difference in colour attributes was revealed between samples. Sensory characteristics of cultured buttermilks were acceptable to produce a functional food.

A Selective Electrochemical Sensor Based on Titanium Dioxide-Reduced Graphene Oxide Nanocomposite (TiO2- RGO/GCE) for the Efficient Determination of Nitrite

ABSTRACT A nitrite sensing platform has been constructed using a TiO2-reduced graphene oxide (RGO) nanocomposite incorporated into a glassy carbon electrode. Reduced graphene oxide is integrated in a simple technique for the manufacture of titanium dioxide (TiO2). Spectroscopic and electrochemical techniques have all been used to characterise the TiO2- RGO nanocomposite. In 3 mM and pH 6.0 phosphate buffer solutions, the TiO2-reduced graphene oxide nanocomposites tailored glassy carbon electrode demonstrated outstanding electro-catalytic nitrite oxidation activity. The square root of scan rate is also proportional to the oxidation peak current, showing that the nitrite redox reaction involves a diffusion-controlled mechanism. Using linear sweep voltammetry, the sensitivity and detection limit for nitrite at the modified electrode were determined to be 4.853 μA/μM cm2 and 0.006 µM respectively, over a concentration range of 10 - 2000 µM. Further, the nanocomposite is used to measure NO2- in water and buttermilk samples quantitatively.

A preliminary study to evaluate the physicochemical and microbial population dynamics of a blend of pearl millet flour and buttermilk during spontaneous fermentation

Objectives: The present study assessed the microbial population dynamics and physicochemical test during the spontaneous fermentation of pearl millet flour and buttermilk blend. Materials and Methods: Pearl millet flour samples were taken from the local market of Rewari and Mahendergarh district of Haryana, whereas buttermilk samples were taken from nearby villages of Mahendergarh, Haryana. pH and total titratable acidity were estimated for physicochemical analysis of the blend sample. Microbiological analysis has been carried out to estimate the microbiological population dynamics of samples using different media i.e., 1) Potato Dextrose Agar; 2) Plate Count Agar; 3) Lactobacillus MRS agar; 4) Eosin Methylene Blue Agar. Results: The subject study mainly deals with the physicochemical test and microbiological analysis of pearl millet, i.e., pH ranges from 3.0 to 6.84 where it was lowest in buttermilk sample at 72 h, and highest is 6.84 in flour sample at 0 h, temperature ranges from 13°C to 31.5°C at different conditions (shaking, refrigeration, room temperature). Total titratable acidity as gm/lactic acid was recorded in the range of 0.4 to 0.96, lowest in the blend sample at 0 h, and highest in the blend at room temperature (72 h). In the samples of the blend the total aerobic count, Lactic acid bacteria count, E. coli count, were up to 7.65 (log cfu/ml), up to 6.8 (log cfu/ml), and 3.48 (log cfu/ml), respectively after fermentation. Conclusion: A preliminary study results suggest that the best storage condition is refrigeration for all the samples. However, on 72 h of fermentation LAB counts were increased. This is only a preliminary study, a study with a large sample and much-organized methods need to be investigated for the outcome of these different conditions of microbial dynamics.

First report on the molecular characterization and the occurrence of extended‐spectrum β‐lactamase producing Enterobacteriaceae in unpasteurized bovine's buttermilk

AbstractThe dairy products have been reported as a source of extended‐spectrum β‐lactamase (ESBL)‐producing bacteria. The aim of this study is to determine the potential transfer of ESBL Enterobacteriaceae to humans due to the consumption of buttermilk made from raw, unpasteurized milk collected in Batna province (Northeast of Algeria) as well as to identify isolates and genes encoding resistance in these isolates. Two hundred and forty‐three samples of buttermilk made from raw, unpasteurized milk were collected and screened for the presence of ceftazidime‐resistant Enterobacteriaceae. The suspected isolates were identified by molecular methods. Enterobacteriaceae isolates were subjected to antimicrobial susceptibility testing and were examined phenotypically for ESBL production and confirmed by using PCR assay and DNA sequencing. Thirteen ceftazidime‐resistant Enterobacteriaceae were observed at a rate of 5.76% including Escherichia coli (n = 4), Klebsiella pneumoniae (n = 4), Klebsiella oxytoca (n = 1), Hafnia paralvei (n = 3), and Citrobacter freundii (n = 1). Eight Enterobacteriaceae (61.53%, 8) revealed multidrug resistance, while (61.53%, 8) were confirmed as ESBL‐producing Enterobacteriaceae. Polymerase chain reaction assay revealed that blaTEM (87.5%, 7) was the most common gene, followed by the blaCTX‐M gene (75%, 6) and finally the blaSHV gene (50%, 4). The sequencing of genes identified blaTEM‐1D, blaSHV‐1, and blaSHV‐11. Our findings signified that buttermilk made from raw, unpasteurized milk could be the reservoir for the prevalence of ESBL‐producing Enterobacteriaceae and the potential source of transmission for the consumer. Pasteurization of buttermilk is critical to reduce the risk associated with ESBL‐producing isolates.

A preliminary study to evaluate the physicochemical and microbial population dynamics of a blend of pearl millet flour and buttermilk during spontaneous fermentation

Objectives: The present study assessed the microbial population dynamics and physicochemical test during the spontaneous fermentation of pearl millet flour and buttermilk blend.Materials and Methods: Pearl millet flour samples were taken from the local market of Rewari and Mahendergarh district of Haryana, whereas buttermilk samples were taken from nearby villages of Mahendergarh, Haryana. pH and total titratable acidity were estimated for physicochemical analysis of the blend sample. Microbiological analysis has been carried out to estimate the microbiological population dynamics of samples using different media i.e., 1) Potato Dextrose Agar; 2) Plate Count Agar; 3) Lactobacillus MRS agar; 4) Eosin Methylene Blue Agar.Results: The subject study mainly deals with the physicochemical test and microbiological analysis of pearl millet, i.e., pH ranges from 3.0 to 6.84 where it was lowest in buttermilk sample at 72 h, and highest is 6.84 in flour sample at 0 h, temperature ranges from 13°C to 31.5°C at different conditions (shaking, refrigeration, room temperature). Total titratable acidity as gm/lactic acid was recorded in the range of 0.4 to 0.96, lowest in the blend sample at 0 h, and highest in the blend at room temperature (72 h). In the samples of the blend the total aerobic count, Lactic acid bacteria count, E. coli count, were up to 7.65 (log cfu/ml), up to 6.8 (log cfu/ml), and 3.48 (log cfu/ml), respectively after fermentation.Conclusion: A preliminary study results suggest that the best storage condition is refrigeration for all the samples. However, on 72 h of fermentation LAB counts were increased. This is only a preliminary study, a study with a large sample and much-organized methods need to be investigated for the outcome of these different conditions of microbial dynamics.

A research on the pollution parameters of buttermilk

Buttermilk and butter-washing water obtained during butter production in some production facilities in Turkey are released directly into the sewer system without being evaluated or tested for their components. These byproducts can cause environmental pollution from their nutrient composition and concentrations. Buttermilk is an industrial waste that has a high organic load because it contains all the components of milk solids. The aim of this study was to determine the waste composition and chemical oxygen demand (COD) of buttermilk, one of the main pollutants from the dairy industry because of its levels of organic matter. Nine buttermilk samples obtained from three different butter-production plants in Burdur and Isparta, Turkey, were sent to the laboratory under cold chain (+ 4°C). The average values of fat, protein, lactose, solids, and ash of the buttermilk samples were 1.38 ± 0.37, 0.77 ± 0.123, 5.12 ± 0.11, 7.92 ± 0.36, and 0.676 ± 0.027 mg/L, respectively, at pH 4.70 ± 0.05. COD was 94866.67 ± 10091.82 mg/L.

AN ATTEMPT TO PRODUCE SYNBIOTIC BUTTERMILK BEVERAGES SUPPLEMENTED WITH BARLEY AND OAT FLOUR

Buttermilk has a potential to become a daily diet drink at global level due to its high nutritive value and ease of production process. In present study, novel buttermilk beverages were developed using barley and oat flour supplementations. Acidity, pH, viscosity, whey separation and sensory properties were studied. Supplementation with barley and oat flours (2 and 4% for both) showed changes in buttermilk acidity and pH. Whey separation was lower and viscosity was higher in buttermilk sample containing 4%barley and oat flours. Buttermilk samples were also evaluated for their sensory characteristics including colour and appearance, body and mouth feel, flavour and overall acceptability. Samples with 4% oat flours level obtained the highest scores in the sensory evaluation. The viscosity of the buttermilk samples increased proportionally with the levels of barley and oat flour supplementations. Oat flour supplementation at 4% level in buttermilk improved nutritive, physicochemical and desirable sensory characteristics more than barley flour.

Voltammetric determination of 17β-estradiol in human urine and buttermilk samples using a simple copper(II) oxide-modified carbon paste electrode

This paper reports the voltammetric determination of 17β-estradiol in urine and buttermilk samples using a simple detector based on a carbon paste electrode (CPE) modified with copper(II) oxide (CuO). The CuO was obtained by the Pechini method and characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), and energy-dispersive (EDS), Fourier transform infrared (FTIR), and Raman spectroscopies. Cyclic voltammetry (CV) and square-wave voltammetry (SWV) demonstrated that the CuO-modified carbon paste electrode (CuO/CPE detector) displayed much higher electrocatalytic activity in the 17β-estradiol oxidation reaction than the CPE without modification, exhibiting a low detection limit of 21.0 nmol L−1 with a wide linear range from 60.0 to 800.0 nmol L−1 (R = 0.998). Satisfactory results were obtained for the determination of 17β-estradiol in human urine and buttermilk samples. The proposed electrochemical detector offers high repeatability, stability, fast response, low cost, and potential for practical application in the quantification of this hormone.

Anticancer Activity of Buttermilk Against SW480 Colon Cancer Cells is Associated with Caspase-Independent Cell Death and Attenuation of Wnt, Akt, and ERK Signaling

ABSTRACTButtermilk is a rich source of milk fat globule membrane (MFGM) fragments assembled from bioactive polar lipids and proteins that originate from bovine mammary epithelial cells. The objective of this study was to examine growth-modulatory effects of experimental buttermilks varying in sphingolipid and phospholipid composition on a colon cancer cell line of human origin. Buttermilks were prepared from washed and unwashed cream using gravity or centrifugation. Compositional analysis showed that sphingomyelin (SM) (10.4–29.5%) and lactosylceramide (LacCer) (1.2–44.3%) were the predominant sphingolipids detected. Experimental samples inhibited in vitro growth of SW480 colon cancer cells in a dose-dependent manner. Antiproliferative activity was selective toward cancer cells. A fraction enriched in LacCer (44.3%), obtained by microfiltration induced caspase-independent cell death as evident by phosphatidylserine externalization, increased percentage of degraded DNA, and loss of mitochondrial membrane potential in SW480 cells. This fraction downregulated growth-signaling pathways mediated by β-catenin, phosphorylated Akt (serine/threonine-specific protein kinase), ERK1/2 (extracellular signal–regulated kinase), and c-myc. This study is to our knowledge the first to screen buttermilk samples that vary in polar lipid composition for antiproliferative activity in vitro.

Development and characterization of functional cultured buttermilk utilizing Aloe vera juice

Cultured buttermilk is an ancient dairy beverage with high nutritive and therapeutic value. In the present study, a novel cultured buttermilk beverage was formulated using Aloe vera juice fortification. The developed cultured buttermilk was analyzed for viscosity, phase separation, acidity, pH and sensory properties. Cultured buttermilk fortified with Aloe vera juice (5–20%) showed non-significant changes in buttermilk acidity and pH. However, Aloe vera juice decreased the phase separation and increased the viscosity of the beverage. The viscosity of the cultured buttermilk samples increased proportionally with increased levels of juice fortification. Sensory characteristics of Aloe vera fortified cultured buttermilk samples were also evaluated such as color and appearance, body and mouthfeel, flavor and overall acceptability. Samples with 10% Aloe vera juice level obtained the highest scores in the sensory evaluation. Aloe vera juice fortification at 10% level in cultured buttermilk improved nutritive, physicochemical and desirable sensory characteristics.