Genetic factors affecting the composition and quality of cow’s milk

This chapter reviews the genetic factors affecting the composition and quality of cow's milk. It starts by discussing how different breeds of cattle can affect the composition of milk. The chapter then goes on to examine milk proteins, genetic variants and post-translational modifications. It then discusses milk coagulation and other functional properties, before highlighting the genetic influence of fatty acids on minor milk components. The chapter also discusses using mid-infrared spectroscopy for genetic parameter estimation, before concluding with a section on the possibilities for genetic improvement in relation to dairy milk.

Chemically Defined Formulas, Symbiotics and Cow’s Milk Protein Allergy

Cow’s milk protein (CMP) allergy (CMPA) is the earliest and most common food allergy in children [...]

Camel milk modulates α-lactalbumin induced changes in the gut microbiota in a murine model of cow’s milk allergy

Camel milk has been noted to have medicinal properties treating allergies, diarrhea, microbial infection and Crohn's disease.The aim of this study is to identify and characterize the intestinal microbiota of BALB/c mice sensitized to α-lactalbumin (α-la) and fed with camel milk. For this, 30 females BALB/c mice aged between 4 and 6 weeks were divided into two groups. The first one designated as control group did not receive any treatment (n=10). The second group (n=20) was immunized intraperitoneally with α-la. On day 35 of sensitization protocol, mice of the second group were divided into two subgroups of 10 mice each. Animals of the first subgroup were sacrificed, whereas, mice of the second subgroup were fed camel milk for one week. In order to analyze the effect of camel milk on α-La-sensitized mice, two studies were carried out: a histological analysis of the jejunal tissues and microbiolo-gical study in the intestine and faeces of mice of different groups. Our results showed that drinking camel milk significantly reduced the alteration of in-testinal epithelium induced by α-la immunization as demonstrated by a signi-ficant increase of villus height (p<0.05). The microbiological results showed a very significant increase in enterobacteria and anaerobic bacteria (1 to 2 log ufc/g) in bacterial flora of mice immunized to α-la. However there was no significant difference in the level of enterobacteriaceae and anaerobic bacte-ria in the faeces of α-la-immunized mice treated with camel milk. In conclu-sion, Camel milk reduced the microscopic lesions caused by α-lasensitization and play an antibacterial role againstpathogenic bacteria in the intestinal mucosa of mice immunized to cow’s milk proteins especially α-la.

Prevalence of Food Allergy among Schoolchildren in Lebanon

<b><i>Introduction:</i></b> Food allergy (FA) is a global health problem with an ongoing rise in prevalence, especially in developed countries. It has been reported to be most prevalent in children, although cases in adults have been increasing as well. FA may lead to life-threatening clinical manifestations. Data in Lebanon and the Middle East are limited. To our knowledge, few studies tackled its prevalence in children in this region. <b><i>Aim:</i></b> This study aims at determining self-reported prevalence of FA in schoolchildren (ages 3–17 years) in Lebanon and describes its characteristics. <b><i>Method:</i></b> Throughout this cross-sectional study, 5 schools from 3 different governorates in Lebanon (Beirut, Mt. Lebanon, and Beqaa) were contacted to participate and 5,312 questionnaires were sent out to be completed by the parents and sent back to the school during May 2019. <b><i>Results:</i></b> 2,610 questionnaires were collected (49.13%). A hundred and forty-eight (6%) children reported to have FA, 58% were males. 80% of them were breastfed, 51% were diagnosed between the ages of 2 and 14 years. Common allergens included cow’s milk and milk products (22.46%), fruits and vegetables (16.58%), eggs (8.02%), and nuts (5.88%). Allergic symptoms included skin reactions (45.08%), gastrointestinal (GI) symptoms (29.53%), respiratory symptoms (14.51%), and systemic symptoms (10.88%). 82% of the population with FA has sought professional advice, out of which 54% were confirmed by a physician. Common methods of diagnosis were IgE test (35.71%), food elimination (27.92%), and skin prick test (18.83%). χ² analysis has shown that a higher percentage of children with FA had skin reactions (58.8%, <i>p</i> = 0.033) and GI symptoms (30.41%, <i>p</i> = 0.047). A higher percentage of children with allergies were breastfed. No relation between the presence of FA and delivery mode was observed. <b><i>Conclusion:</i></b> This study has shown that the self-reported prevalence of FA among Lebanese schoolchildren is 6%, and it was correlated with skin and GI symptoms. The most common allergen was cow’s milk. A higher proportion of children with FA were breastfed. No association between the mode of delivery and FA was found. Larger studies are needed to confirm the above findings.

Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein

Cow’s milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. This study aimed to evaluate the relationship between the functional properties of milk proteins and their structure upon microwave, ultrasound, and thermosonication treatments. The protein content, digestibility, and secondary-structure changes of milk proteins were determined. The results demonstrated that almost 35% of the proteins in the untreated samples had a α-helix structure and approximately 29% a β-sheet and turns structure. Regarding the untreated samples, the three treatments increased the α-helices and correspondingly decreased the β-sheets and turns. Moreover, the highest milk protein digestibility was observed for the ultrasound-treated samples (90.20–94.41%), followed by the microwave-treated samples (72.56–93.4%), whereas thermosonication resulted in a lower digestibility (68.76–78.81%). The milk protein content was reduced as the microwave processing time and the temperature increased. The final milk protein available in the sample was lower when microwave processing was conducted at 75 °C and 90 °C compared to 60 °C, whereas the ultrasound treatment significantly improved the protein content, and no particular trend was observed for the thermosonicated samples. Thus, ultrasound processing shows a potential application in improving the protein quality of cow’s milk.

Whey-Adapted versus Natural Cow’s Milk Formulation: Distinctive Feeding Responses and Post-Ingestive c-Fos Expression in Laboratory Mice

The natural 20:80 whey:casein ratio in cow’s milk (CM) for adults and infants is adjusted to reflect the 60:40 ratio of human milk, but the feeding and metabolic consequences of this adjustment have been understudied. In adult human subjects, the 60:40 CM differently affects glucose metabolism and hormone release than the 20:80 CM. In laboratory animals, whey-adapted goat’s milk is consumed in larger quantities. It is unknown whether whey enhancement of CM would have similar consequences on appetite and whether it would affect feeding-relevant brain regulatory mechanisms. In this set of studies utilizing laboratory mice, we found that the 60:40 CM was consumed more avidly than the 20:80 control formulation by animals motivated to eat by energy deprivation and by palatability (in the absence of hunger) and that this hyperphagia stemmed from prolongation of the meal. Furthermore, in two-bottle choice paradigms, whey-adapted CM was preferred against the natural 20:80 milk. The intake of the whey-adapted CM induced neuronal activation (assessed through analysis of c-Fos expression in neurons) in brain sites promoting satiation, but importantly, this activation was less pronounced than after ingestion of the natural 20:80 whey:casein CM. Activation of hypothalamic neurons synthesizing anorexigenic neuropeptide oxytocin (OT) was also less robust after the 60:40 CM intake than after the 20:80 CM. Pharmacological blockade of the OT receptor in mice led to an increase in the consumption only of the 20:80 CM, thus, of the milk that induced greater activation of OT neurons. We conclude that the whey-adapted CM is overconsumed compared to the natural 20:80 CM and that this overconsumption is associated with weakened responsiveness of central networks involved in satiety signalling, including OT.