BACKGROUND Lactobacillus bulgaricus LB6 is a bacterium which was selected in the commercial yoghurt with high angiotensin converting enzyme (ACE) inhibitory activity. Preparation of concentrated starter cultures via freeze drying is of practical importance to dairy and food industries. METHODS We optimized the optimal sugar alcohol and proteins for Lactobacillus bulgaricus LB6 during the proc...

UNLABELLED Crohn's disease (CD) is a chronic inflammatory disorder that primarily affects the intestines, resulting in breakage of the intestinal barrier, pathological inflammation and nutritional disorders that encompass from trace elements deficiency to severe malnutrition. Nutritional interventions either alone or associated to drug therapy may be effective to achieve and maintain inflammati...

Dairy product intake and a person's genetic background have been reported to be associated with the risk of type 2 diabetes (T2D). The objective of this study was to examine the interaction between dairy products and genes related to T2D on glucose-insulin homeostasis parameters. A validated food frequency questionnaire, fasting blood samples, and glucokinase (GCK) genotypes were analyzed in 21...

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, fun...

Since maleic acid is capable of specially dissolving Chitosan, in this research the method of producing water lubricant nanoparticles in Chitosan solution, based on maleic acid has been studied. The resulting nanoparticles have a remarkable contact surface with the ordinary Chitosan form in absorbing metal ions, proteins and fat existing in Whey. After providing the 0.02, 0.03, 0.05 gr. density...

Modification of the functionality of whey proteins using microbial transglutaminase (TGase) has been the subject of recent studies. However, changes in rheological properties of whey proteins as affected by extensive cross-linking with TGase are not well studied. The factors affecting cross-linking of whey protein isolate (WPI) using both soluble and immobilized TGase were examined, and the rhe...

A s a result of repeated complain of dairy farms from mycoplasma mastitis, our study was performed to provide some more investigations about the charring role of Mycoplasma bovis (M. bovis) and Mycoplasma bovigenitalium (M. bovigenitalium) in this problem which may lead to good diagnosis and understand of the nature of the disease. Two hundred and sixty cows were examined out of a herd of 500 d...

The most important products of the dairy industry are: pasteurized liquid milk, casein and products derived by casein, and whey protein concentrates. Among the different advanced processes developed for getting better quality products in comparison to those obtained with traditional technologies, the processes based on the use of dense carbon dioxide are preferable from many points of view. In ...