Lactose Research Articles

Comparative analysis of sol and sugar of milk under Fourier transform infrared spectroscopy

Comparative analysis of sol and sugar of milk under Fourier transform infrared spectroscopy

MAIN CHARACTERISTICS OF CAMEL MILK AND VITAMIN COMPOSITION OF SHUBAT

The article presents the main characteristics and results of studies of the chemical composition of camel milk and shubat during the winter period, produced in the economy of the Almaty region. Milk consumption of almost all types, except cow's milk, has increased by 17% over the past 50 years in all countries. Studies have revealed the potential value of camel milk in the treatment of various human diseases such as asthma, tuberculosis, jaundice and diseases of the gastrointestinal tract. The conducted research is based on the requirements of relevant regulatory documents and includes the results of the study of this topic by both Kazakhstani and foreign scientists. We determined that in winter, the fat content of camel milk exceeds the average values by 0.57% and amounted to 5.14%. The protein and casein content turned out to be lower than the average data by 0.26% and 0.59%, respectively. The lactose content of milk sugar is below average. It was also found that during the fermentation process, the amount of vitamins B1, B2, B3 and B5 increased by 12-85% compared with their content in the original camel milk. These results are an important contribution to the study of the nutritional properties of camel milk and shubat, as well as their potential use in the food and medical industry.

Polysaccharide-Controlled Crystallization of Lactose in Sweetened Condensed Milk

Introduction: One of the main problems when storing sweetened condensed milk is the formation of organoleptically perceptible lactose crystals larger than 10 microns. To prevent this defect, the technology of introducing a fine-crystalline lactose seed has widely proven itself, ensuring the production of a high-quality product. However, this traditional technology is energy-intensive, requires large production areas and metal-intensive equipment in the form of vacuum crystallizers. In this regard, research into alternative approaches that prevent spontaneous crystallization of lactose during the production of sweetened condensed milk remains relevant.Purpose: The purpose of this study is to create a composition of polysaccharides to prevent the formation of organoleptically perceptible lactose crystals in sweetened condensed milkMaterials and Methods: The materials used were commercial samples of skimmed milk powder, sugar, polysaccharides and whey protein hydrolyzate powder. The work used the methods of rotational viscometry, electron microscopy and the method of sorption-capacitance determination of bound waterResults: The paper presents data on the influence of individual polysaccharides, as well as their complexes on the process of crystallization of lactose in concentrated milk systems with sugar on the formation of a stable structure of matrices, reflecting the ability to have both positive and negative effects of hydrocolloids on the process of crystallization of lactose and changes in dynamic viscosity. For multicomponent complex systems containing carboxymethylcellulose, sodium alginate, tara gum, locust bean gum and gum arabic, both a synergistic effect, consisting in the intermolecular interaction of polysaccharides and slowing down the spontaneous crystallization of lactose, and an antagonism effect, manifested in an increase in crystal size, have been establishedConclusion: The composition containing tara gum, carboxymethylcellulose and gum arabic showed the most pronounced properties for inhibiting the growth of lactose crystals, as well as high thixotropic properties. In practical terms, the use of this complex additive for the production of condensed milk products with sugar by the method of restoring dry components can replace the classical process of seeding fine-crystalline lactose, and, accordingly, reduce the energy and metal consumption of the process of crystallization of lactose in the product

THE INFLUENCE OF NUTRIENTS AND LACTULOSE PREBIOTIC ON THE FERMENTATION PROCESSES IN THE TECHNOLOGY OF RECEIVING A FUNCTIONAL FOOD PRODUCT WITH AN INCREASED TITER OF VIABLE LACTIC ACID BACTERIA

A study of the influence of biologically active substances (fat-soluble vitamins, omega-3 fatty acids and vitamin D, as well as water-soluble vitamin C), prebiotic lactulose on the titer of viable cells of lactic acid bacteria was carried out for the further use of the obtained research results in the biotechnology of functional food products, obtained thanks to the successful course fermentation processes. Experiments have proven the expediency of using biologically active substances as stimulators of the growth of lactic acid bacteria, which contribute to the increase of biomass and support of their vital activity for 192 hours. Research has established that at the end of the experiment (192 hours), the highest titer of lactic acid bacteria was recorded in samples 1, 2, 3, 4, to which the prebiotic lactulose was added in the amount of 1, 3, 5 and 7 %, respectively. This is due to the fact that the prebiotic acts as a specific substrate that is used by the symbiosis of pure cultures of lactic acid bacteria for a long time, unlike milk sugar. Analyzing the obtained data, it is indicated that thanks to the addition of fat-soluble nutrients omega-3 fatty acids and vitamin D, as well as water-soluble vitamin C, there is a significant increase in the titer of viable cells of probiotic cultures at 6 and 24 hours of the experiment, although at the end of the experiment (by 192 hour) in these samples, an insignificant decrease of this indicator was recorded — from 10 to 8.9 log cells/ml. In the control sample (without the addition of biologically active substances and lactulose prebiotic), a significant decrease in the titer of viable cells of lactic acid bacteria was noted, compared to the test samples to which nutrients were added. The titer of lactic acid bacteria cells in the control sample was reduced by 192 hours from 8.5 to 5.5 log cells/ml. It is recommended to use the studied nutrients in the indicated concentrations to stimulate the growth and maintain the viability of lactic acid bacteria cultures in the technology of production of functional food products.

Molecular and qualitative characterization of compatibility between valacyclovir hydrochloride and excipients as raw materials for the development of solid oral dosage formulation

Objectives: The objective of this present study is to know the compatibility of valacyclovir hydrochloride (VCH) with common excipients that would be utilized to develop solid oral dosage forms. Several spectroscopy techniques were used to know the possible interactions of VCH with excipients. More, a molecular docking study was also carried out to see the interaction of VCH with excipients. In vitro study of a physical mixture of VCH with excipients was executed to know the release of a drug. Material and Methods: Several analytical techniques such as differential scanning calorimetry, nuclear magnetic resonance spectrometer, and Fourier-transform infrared (FTIR) spectroscopy have been utilized to know the drug-excipient compatibility. Further, possible interactions between valacyclovir and different excipients were assessed by thin-layer chromatography. In vitro dissolution studies in different sets of experiments were done to determine the influence of the hydrophobic and hydrophilic nature of excipients (on the dissolution profile of VCH using USP II-type dissolving apparatus). Moreover, in silico molecular docking studies were also done to know any possible molecular interactions among drugs and excipients using AutoDock VINA 1.2.0 software and GROMACS 5.0 software. Results: FTIR and 1H NMR spectra of VCH and physical mixtures of VCH and excipients were compared and it was observed that no significant deviation of characteristic peaks in infrared spectroscopy and 1H NMR signals was detected. The endothermic peak of VCH in the physical mixtures of drugs and excipients was found in approximately the same position. In vitro dissolution studies displayed the influence of the hydrophobic and hydrophilic nature of excipients on the dissolution profile of VCH. For the physical mixture of VCH with lactose (LAC) and dicalcium phosphate (DP), % drug release was found to be 31.96% and 33.16% at 10 min, whereas the amount of % drug released for the mixture of VCH and talc was 25.00%. For two other excipients such as LAC and DP, the % drug release was determined to be 42.96% and 41.64%, respectively, for 30 min. The docking study also provided insights into the lowest energy conformations. Docking study anticipated that the number of interactions were more between valacyclovir and LAC (four nos.) in comparison to valacyclovir and microcrystalline cellulose (MCC) (two nos.). This interaction showed that in vitro drug release for the physical mixture of VCH with MCC was higher than a mixture of valacyclovir with LAC. Conclusion: A compatibility study of VCH by analytical techniques established that VCH was compatible with utilized excipients. Drug dissolution of VCH and physical mixture of MCC exhibited the maximum amount of drug release whereas a mixture of VCH with magnesium stearate released the minimum amount of drug for both short (10 min.) and long (30 min.) period. Docking studies disclosed that the LAC complex showed less deviation with less root mean square deviation value in comparison to the microcrystalline complex. Thus, the LAC complex has more hydrogen bonds and it was more stable as compared with the MCC complex. Therefore, VCH and used excipients could be used for solid dose formulations.

Effect of milk variant, sugar and voltage gradient on physico‐chemical, rheology and sensory properties of basundi prepared by ohmic heating

The study aimed to optimise the process of basundi manufacture by ohmic heating (OH) instead of thermal processing. The factors considered were the type of milk (cow milk, buffalo milk and mixed milk), sucrose concentration (5, 7.5, and 10% [w/w] of milk) and voltage gradient (12.5, 13.33, 14.29, 15.38 and 16.66 V/cm). The parameters considered were physico‐chemical, rheological and sensory quality. The optimised product was prepared with standardised buffalo milk (BM), 5% (w/w of milk) added sucrose and processed at 13.33 V/cm. It significantly (P < 0.05) affected the physico‐chemical properties of the optimised product and basundi showed pseudoplastic behaviour.

D-galactose might mediate some of the skeletal muscle hypertrophy-promoting effects of milk-A nutrient to consider for sarcopenia?

Sarcopenia is a process of progressive aging-associated loss of skeletal muscle mass (SMM) recognized as a serious global health issue contributing to frailty and increased all-cause mortality. Exercise and nutritional interventions (particularly intake of dairy products and milk) demonstrate good efficacy, safety, and broad applicability. Here, we propose that at least some of the well-documented favorable effects of milk and milk-derived protein supplements on SMM might be mediated by D-galactose, a monosaccharide present in large quantities in milk in the form of disaccharide lactose (milk sugar). We suggest that ingestion of dairy products results in exposure to D-galactose in concentrations metabolized primarily via the Leloir pathway with the potential to (i) promote anabolic signaling via maintenance of growth factor (e.g., insulin-like growth factor 1 [IGF-1]) receptor mature glycosylation patterns; and (ii) provide extracellular (liver glycogen) and intracellular substrates for short (muscle glycolysis) and long-term (muscle glycogen, intramyocellular lipids) energy availability. Additionally, D-galactose might optimize the metabolic function of skeletal muscles by increasing mitochondrial content and stimulating glucose and fatty acid utilization. The proposed potential of D-galactose to promote the accretion of SMM is discussed in the context of its therapeutic potential in sarcopenia.

The protective associations of breastfeeding with infant overweight and asthma are not dependent on maternal FUT2 secretor status.

Breastfeeding supplies infant gut bacteria with human milk oligosaccharides (HMOs) as a nutrient source. HMO profiles are influenced by the FUT2 gene, which encodes an enzyme affecting the fucosylation of milk sugars. 20 to 40% of individuals have a "non-secretor" polymorphism that inactivates the FUT2 gene, resulting in variable HMO proportions in milk. This has engendered a concerning, yet unfounded, perception that non-secretor milk is "inferior." To address this untested hypothesis, we re-analyzed two datasets in which we previously showed that breastfeeding was protective against early life asthma and excessive infant weight gain in the Canadian CHILD Cohort Study. Using stratified regression models, we found that the protective association of exclusive breastfeeding and infant asthma was not modified by maternal secretor status (secretors aOR: 0.53, 95% CI 0.31 to 0.92; non-secretors aOR: 0.36, 95% CI 0.12 to 1.04; p for interaction = 0.50, N = 2086 children). Similarly, the association of breastfeeding with lower infant BMI and weight gain velocity did not vary by maternal secretor status (infant BMI: secretors aβ -0.47, 95% CI -0.66 to -0.29; non-secretors aβ -0.46, 95% CI -0.78 to -0.13; p for interaction = 0.60; N = 1971 infants). Our results indicate that secretor and non-secretor mothers can equally promote infant growth and respiratory health through breastfeeding. These findings run contrary to the idea that non-secretor milk is an inferior food source, and instead reify the importance of breastfeeding for all infants. The results of this study can inform feeding recommendations that are applicable to all infants, regardless of maternal secretor status.

Assessment of Knowledge on the Hygiene Practices of Actors in the Sector of “Dèguè”, a Milk-Based Foodstuff Produced and Consumed in Togo: Case of the Municipality of Agoè-Nyivé 1

“Dèguè” is mixture of fermented milk, millet or durum wheat couscous and sugar, which is one of the foods well appreciated in Togo. This study was carried out in view to contribute to the valuation of this milk-based foodstuff produced and consumed in Togo for consumer health safety. This is a cross-sectional, descriptive study with an analytical aim, the survey of which took place from April 3 to June 30, 2023 in the municipality of Agoè-Nyivé 1 of the Autonomous District of Greater Lomé. In total, 70 "Dèguè" vendors were surveyed on their level of knowledge of good hygiene practices. The KoboCollect, Epi-info version 7.2. and Excel 2013 softwares allowed the collection and statistical processing of the data. The survey showed a predominance of women (80%) among sellers. They were between 15 and 50 years old with an average age of 30 ± 8.35. Respectively 45% and 36% of sellers declared having received training on Good Hygiene Practices and Good Manufacturing Practices. Only 35.71% of sellers have a good level of knowledge on hygiene practices and among them 48.00% have a secondary level compared to 28.00% with a higher level. Considering the age group, the Chi square test showed that there is no significant difference between the level of knowledge on hygiene practices and the age group (p > 0.05). The results of this study show the need to raise awareness among all the actors involved in the "Dèguè" sector in the municipality of Agoè-Nyivé 1 for an improvement in hygiene and manufacturing practices.

Dietary Galactose Increases the Expression of Mitochondrial OXPHOS Genes and Modulates the Carbohydrate Oxidation Pathways in Mouse Intestinal Mucosa

BackgroundProlonged lactation provides substantial health benefits, possibly because of galactose as part of milk sugar lactose. Isocaloric replacement of dietary glucose [16 energy%(en%)] with galactose within a normal diet (64en% carbohydrates) during a 3-wk postweaning period provided substantial benefits on short- and long-term physiologic and metabolic parameters at the whole-body level and liver in female mice, which might be attributable to intestinal function. ObjectivesThis study aimed to investigate if partial dietary replacement of glucose with galactose alters intestinal metabolism underlying hepatic health effects. MethodsProximal intestinal mucosa gene profiles in female mice were analyzed using RNAseq technology, validated, and correlated with hepatic health parameters. ResultsTranscriptome analysis revealed that the presence of galactose primarily affected the pathways involved in energy metabolism. A consistently higher expression was observed in the subset of mitochondrial transcripts (78 of 80, all P.adj < 0.1). Oxidative phosphorylation (OXPHOS) represented the most upregulated process (all top 10 pathways) independent of the total mitochondrial mass (P = 0.75). Moreover, galactose consistently upregulated carbohydrate metabolism pathways, specifically glycolysis till acetyl-CoA production and fructose metabolism. Also, the expression of transcripts involved in these pathways was negatively correlated with circulating serum amyloid A3 protein, a marker of hepatic inflammation [R (−0.61, −0.5), P (0.002, 0.01)]. Accordingly, CD163+ cells were decreased in the liver. Additionally, the expression of key fructolytic enzymes in the small intestinal mucosa was negatively correlated with triglyceride accumulation in the liver [R (−0.45, −0.4), P (0.03, 0.05)]. ConclusionsTo our knowledge, our results show for the first time the role of galactose as an OXPHOS activator in vivo. Moreover, the concept of intestinal cells acting as the body's metabolic gatekeeper is strongly supported, as they alter substrate availability and thereby contribute to the maintenance of metabolic homeostasis, protecting other organs, as evidenced by their potential ability to shield the liver from the potentially detrimental effects of fructose.

Electroanalytical paper-based device for reliable detection and quantification of sugars in milk

Knowing the level of sugars in food and beverages is essential because they are related to diseases such as diabetes, and obesity, among others. In this regard, an approach has been designed, characterized, and applied to develop the first all-in-one paper-based microfluidic analytical device for the quantification of sugars in milk samples. In particular, the powerful combination of the paper-based platform, the facile manufacturing, and the on-demand customization, allowed to obtain a stand-alone platform that was capable to store all the reagents necessary for the assay, to treating the sample by removing major interferences due to lipids and proteins, and to visualize the results in minutes. A wax-patterned chromatographic paper was finely designed to provide a reagent-free platform for the use of non-specialists applied towards the analysis of sugars' content (lactose as the main sugar). Sugars were electrochemically quantified down to 0.16 g L−1 with a repeatability of 5%. To strengthen the efficacy of the novel platform, the electrochemical paper-based analytical device has been applied to commercial milk, including skimmed, semi-skimmed, whole, and lactose-free, confirming satisfactory performance with analytical reliability. This paper-based architecture opens novel avenues for portable (bio)sensing of other relevant species, not only in the agri-food field.

Snack Bar Formulation High in Antioxidants and Dietary Fiber with Substitution of Corn Flour and Spirulina Flour

Abstrak Indonesia is the sixth country with the highest number of Diabetes Mellitus sufferers in the world. One way to control blood sugar levels is to regulate a DM diet by consuming foods high in fiber and antioxidants. Snack bars are very suitable as a snack for DM sufferers. This research aims to obtain a formulation and determine the effect of adding corn flour on the antioxidant activity and dietary fiber of snack bars with the best substitutes for corn flour and spirulina flour. Research Method: This research is an experimental type of research using a completely randomized design (CRD) with independent variables in the form of a comparison of the composition of corn flour, namely F1 = corn flour 33.3% and spirulina flour 8.3%; F2= 50% corn flour and 8.3% spirulina flour and 8.3% spirulina flour; F3= 66.67% corn flour and 8.3% spirulina flour. The snack bar formulation uses wheat flour, corn flour, spirulina flour, eggs, margarine, Diabetasol powdered milk and Tropicana sugar. The steps in the procedure for making a snack bar are the preparation process, mixing process, forming or molding process, oven process, then letting it sit and serving. The analyzes used are organoleptic, antioxidant analysis, dietary fiber analysis, proximate analysis. The formulation that was acceptable to the panelists was the F3 formulation with the addition of 66.67% corn flour and 8.3% spirulina flour. The use of corn flour and the addition of spirulina flour in snack bars can increase the content of dietary fiber (9%) and antioxidants (36.16%). Comparison with the standard quality of snack bars for diets, F3 snack bars contain protein (7.89%), carbohydrates (50.38%), ash (1.2%), fat (15.20%), and energy (365 .35). The fat, carbohydrate, dietary fiber and mineral content meets the SNI 014216-1996 and USDA 5048 quality standards, while the protein content is still lacking.

Лактулоза: преимущества и место препарата в клинических рекомендациях

Lactulose is a disaccharide derived from lactose milk sugar using β-galactosidase or epimerase and consisting of fructose and galactose. The first mention of lactulose dates back to 1929, but clinical interest in this drug appeared much later. In 1957, Petuely discovered that the use of lactulose increased the number of fecal bacteria of the genus Bifidobacterium in infants. The features of the drug are described, the mechanism of action of which allows reproducing both laxative and prebiotic effects. The restoration of intestinal microbiocenosis is associated with the improvement in the course of diseases (constipation, hepatic encephalopathy) and the quality of patients’ life. Due to the possibility of use in different age periods, especially in sensitive categories, children, pregnant and elderly patients, as well as the duration and safety of its use, lactulose has advantages in comparison with other drugs. Considered the principles of lactulose use in patients with chronic functional constipation and liver diseases reflected in clinical recommendations

Technological Processing of Dried Powdered Rosehips to Tablets Through Wet Granulation

Abstract The pseudo-fruits of Dog Rose are a rich source of L-ascorbic acid and several other active substances, which means their high supportive therapeutic potential. The study aimed to examine the impact of the chosen technological procedure for the preparation of tablets containing rosehip powder on the amount of L-ascorbic acid in the final pharmaceutical form. Drying of the plant drug was performed at room temperature to avoid possible thermal degradation of this heat-sensitive compound. Similarly, drying of the granules after wet granulation in the oven was replaced by natural drying at room temperature. The composition of two types of prepared granule formulations differed in the filler – lactose (LAC) or microcrystalline cellulose (MCC). Apart from the disintegration test, they meet the technological requirements for granules or tablets. Lactose was confirmed as a more suitable filler, which despite the unsuccessful disintegration of the granules, ensures the disintegration of tablets within 15 minutes even without the addition of a special excipient acting as a disintegrant. The content of L-ascorbic acid detected using isotachophoresis – capillary zone electrophoresis was 87.16 ± 5.06 µg in LAC tablets and 63.33 ± 2.83 µg in MCC tablets.

Analysis of Calcium, Iron, Ash, Fat, and Water Content in Fresh and Processed Cow's Milk Using Atomic Absorption Spectrophotometry Methods

Milk is a source of nutrition for the body's growth, containing calcium and iron minerals. This study analyzes the optimal calcium, iron, ash, water, and fat levels in fresh and processed cow's milk. This study used five samples: pure milk (S1), pasteurized pure milk (S2), pasteurized milk with sugar (S3), pasteurized milk with paste coloring and citric acid (S4), and pasteurized milk with powder coloring(S5). The results showed that the calcium content of milk 4 (S4) treated with pasteurized milk added with sugar and paste coloring and citric acid had a higher calcium content than the other four samples by 98.61 mg/kg, at levels of milk iron 5 (S5) treated with pasteurized milk added with sugar and powdered dyes had a higher iron content than the other four samples by 73.81 mg/kg. The ash content of pure milk was higher at 0.96%. The fat content of pasteurized milk, the taste of coloring paste and powder, was higher than the other three samples at 2.80%. The water content of pasteurized added sugar milk was higher than the other four samples at 88.58%. Pure milk had the most optimal calcium (Ca) and iron (Fe) levels from the other four samples.

Formulation, Characterization and Storage Stability of Prickly Pear (Opuntia ficus) Fruit and Milk Based Fermented Beverage

Background: Fermented milk based beverages are popular all over the world and cherished by people of all ages. Health conscious consumers nowadays desire for beverages with enhanced functionality. Prickly pear fruit crop having resilience to grow in arid and semi-arid lands, possess excellent antioxidant and natural food colorant potential. Present investigation was an attempt to combine prickly pear fruit with fermented milk. Methods: Effect of milk fat, pulp level and sugar replacement with low calorie sweetener was investigated on the sensory acceptability. Optimized prickly pear fruit and milk based beverages was evaluated for nutritional, colour, antioxidant properties and consumer acceptance. Stability of pear fruit and milk based beverage under refrigeration storage was analyzed. Result: Consumer acceptability test (n=100) of selected formulation indicated wide acceptability with overall liking score of 8.17±0.05 on a 9-point hedonic scale. Antioxidant potential of optimized prickly pear fruit and milk based beverage was significantly higher (648±6.11 TEAC/g) than the control samples (410.33±5.49 TEAC/g). Packed beverage in glass bottles remained acceptable up to 9th day.

The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus

In this study, we used culture-independent analysis based on 16S rRNA gene amplicons and metagenomics to explore in depth the microbial communities and their metabolic capabilities of artisanal brine cheeses made in the North Caucasus. Additionally, analysis of organic acid profiles was carried out for cheese characterization. Twelve cheese samples (designated as 05SR–16SR) from various artisanal producers were taken from five different villages located in Northern Ossetia–Alania (Russia). These cheeses were made using methods based on cultural traditions inherited from previous generations and prepared using a relatively uncontrolled fermentation process. The microbial diversity of Caucasus artisanal cheeses was studied for the first time. The results showed a diverse composition in all cheeses, with Bacillota (synonym Firmicutes) (9.1–99.3%) or Pseudomonadota (synonym Proteobacteria) (0.2–89.2%) prevalence. The microbial communities of the majority of the studied cheeses were dominated by lactic acid bacteria (LAB) genera, like Lactococcus (10.3–77.1% in 07SR, 09SR, 10SR, 11SR, 13SR, 15SR, 16SR), Lactobacillus (54.6% in 09SR), Streptococcus (13.9–93.9% in 11SR, 13SR, 14SR, 15SR), Lactiplantibacillus (13.4–30.6% in 16SR and 07SR) and Lentilactobacillus (5.9–14.2% in 09SR, 10SR and 13SR). Halophilic lactic acid bacteria belonging to the Tetragenococcus genus accounted for 7.9–18.6% in 05SR and 06SR microbiomes. A distinctive feature of Ossetia cheese microbiomes was the large variety of halophilic proteobacteria, and in some cheeses they prevailed, e.g., Chromohalobacter (63–76.5% in 05SR and 06SR), Psychrobacter (10–47.1% in 08SR, 11SR, 12SR), Halomonas (2.9–33.5% in 06SR, 08SR, 11SR and 12SR), Marinobacter (41.9% in 12SR) or Idiomarina (2.9–14.4% in 06SR, 08SR and 11SR samples). Analysis of the genomes assembled from metagenomes of three cheeses with different bacterial composition revealed the presence of genes encoding a variety of enzymes, involved in milk sugar, proteins and lipid metabolism in genomes affiliated with LAB, as well as genes responsible for beneficial bioamine and bacteriocin synthesis. Also, most of the LAB did not contain antibiotic resistance genes, which makes them potential probiotics, so highly demanded nowadays. Analysis of the genomes related to halophilic proteobacteria revealed that they are not involved in milk fermentation; however, the search for “useful” genes responsible for the synthesis of beneficial products/metabolites was partially positive. In addition, it has been shown that some halophiles may be involved in the synthesis of inappropriate bioactive components. The results obtained by culture-independent analyses confirm the importance of using such techniques both to clarify the quality and health-promoting properties of the product, and to look for probiotic strains with specified unique properties. This study has shown that traditional dairy foods may be a source of such beneficial strains.

Utilization of bottle gourd (Lagenaria siceraria (Mol.) Standl.) pomace for the preparation of instant kheer (dessert) mix

Bottle gourd pomace, a waste from vegetable processing industry was used to prepare instant kheer (dessert) mix. In this study, the bottle gourd was procured from the farm, washed, grated, steam blanched and the grits were further divided into two parts. One part of grits was dried without juice extraction (BGFD- Bottle gourd fresh dried), while, the other half (BGPD- Bottle gourd pomace dried) was dehydrated after extraction of juice. The dehydrated grits were used for the preparation of kheer mix and the recipe was optimized using RSM Central Composite Design (CCD). The variables were BGFD and BGPD ranged 3–7 g. The other ingredients with the fixed quantities were milk powder (50 g), sugar (15 g), and small cardamom (1 g). The product was selected based on sensory responses like taste, colour, flavour, texture, and overall acceptability (OAA). The software suggested a kheer mix prepared using 7 g BGFD and 3 g BGPD will produce the best sensory scores. The prepared kheer mix had a moisture, TSS, carbohydrates, reducing sugars, total sugars, titratable acidity, crude protein, and crude fat content of 7.9%, 27 °B, 72.21%, 10.79%, 16.75%, 0.896% CA, 10.76%, and 7.63%, respectively. The product was rich in energy (400.55 kcal/100 g), total phenols (4.99 mg/100 g), and exhibited strong antioxidant activity (46%). The total plate count on the product on nutrient agar medium was 4.3 × 106 CFU/g. The kheer could be prepared by adding 140 mL of water to 70 g of water to kheer mix and cooking it for 10 min. Further, to see the credibility and obtain more clearer patterns, the Canonical Correlation Analysis (CCA) and Principal Component Analysis (PCA) were applied. The overall variation of the BGFD and BGPD on the sensory parameters based on canonical correlation analysis was 92.5%. The sum of Principal Components PC1 and PC2 explained a very high variability (98.2%) among the studied treatments.

Infant Dietary Pattern and its Association with Early Childhood Caries in Preschool Children: A Cross-sectional Study.

This study aimed to investigate the associations between feeding and oral hygiene practices during the first year of life and caries prevalence in preschool children. A cross-sectional study was conducted on 420 children between the age-group of 3-5 years in Navi Mumbai, India. Dental caries experience was recorded using WHO criteria. A validated questionnaire with 34 questions was used for collecting information regarding feeding and oral hygiene practices. The data collected were analyzed using the Mann-Whitney U test, Kruskal-Wallis test, and Chi-square test. Caries prevalence was high and statistically significant (p < 0.05) among those who were breastfed, fell asleep with a bottle in the mouth, fed with additional sugar in bottled milk, those who had a frequent sweet intake, and where infant's teeth were not cleaned soon after eruption. Determining the role of feeding practices on early childhood caries and intervention during early childhood seems to be the most appropriate action to ensure healthy dental habits throughout life. A future direction for dentists to target preventive interventions in early childhood and incorporate cariogenicity of frequent infant feeding into sound recommendations for parents and caregivers. Khodke S, Naik S, Agarwal N. Infant Dietary Pattern and its Association with Early Childhood Caries in Preschool Children: A Cross-sectional Study. Int J Clin Pediatr Dent 2023;16(3):421-425.

Ecoevolutionary processes structure milk microbiomes across the mammalian tree of life

Milk production is an ancient adaptation that unites all mammals. Milk contains a microbiome that can contribute to offspring health and microbial-immunological development. We generated a comprehensive milk microbiome dataset (16S rRNA gene) for the class Mammalia, representing 47 species from all placental superorders, to determine processes structuring milk microbiomes. We show that across Mammalia, milk exposes offspring to maternal bacterial and archaeal symbionts throughout lactation. Deterministic processes of environmental selection accounted for 20% of milk microbiome assembly processes; milk microbiomes were similar from mammals with the same host superorder (Afrotheria, Laurasiathera, Euarchontoglires, and Xenarthra: 6%), environment (marine captive, marine wild, terrestrial captive, and terrestrial wild: 6%), diet (carnivore, omnivore, herbivore, and insectivore: 5%), and milk nutrient content (sugar, fat, and protein: 3%). We found that diet directly and indirectly impacted milk microbiomes, with indirect effects being mediated by milk sugar content. Stochastic processes, such as ecological drift, accounted for 80% of milk microbiome assembly processes, which was high compared to mammalian gut and mammalian skin microbiomes (69% and 45%, respectively). Even amid high stochasticity and indirect effects, our results of direct dietary effects on milk microbiomes provide support for enteromammary trafficking, representing a mechanism by which bacteria are transferred from the mother's gut to mammary gland and then to offspring postnatally. The microbial species present in milk reflect both selective pressures and stochastic processes at the host level, exemplifying various ecological and evolutionary factors acting on milk microbiomes, which, in turn, set the stage for offspring health and development.