Human milk fucose-containing oligosaccharides play a significant role in the development and function of the infant gastrointestinal tract. Fucosyltransferases catalyse the formation of these oligosaccharides. This work focuses on the preparation and characterisation of fucose-containing galacto-oligosaccharides using the commercial β-galactosidase Nurica. We optimised the reaction conditions to increase the yield of fucose-containing galacto-oligosaccharides. We detected a variety of structures containing fucose, ranging from disaccharides to hexasacharides. Fucose was located predominantly at the reducing end and, to a lesser extent, at the non-reducing end or within the chain. Like galactose, fucose was substituted mainly at the C3 position, although 1,2- and 1,4-linkages also occurred, albeit in a less pronounced manner. In addition, 1,2-, 1,3-, 1,4-, and 1,6-β-glycosidic linkages were identified between the galactose and glucose units, including internal units in tri- and tetrasaccharides.

Human milk fucose-containing oligosaccharides play a significant role in the development and function of the infant gastrointestinal tract. Fucosyltransferases originally catalyse the formation of these oligosaccharides. This work focuses on the preparation and characterisation of fucose-containing galacto-oligosaccharides using the commercial β-galactosidase Nurica. We optimised the reaction conditions to increase the yield of fucose-containing galacto-oligosaccharides. We detected five structures corresponding to fucose-containing galacto-oligosaccharides, three to disaccharides, one to trisaccharides, and one to tetrasaccharides. Fucose was located predominantly at the reducing end and, to a lesser extent, at the non-reducing end or within the chain. Like galactose, fucose was substituted mainly at the C3 position, although 1,2- and 1,4-linkages also occurred, albeit in a less pronounced manner. In addition, there are 1,2-, 1,3-, 1,4- and 1,6-β-glycosidic linkages between the galactose and glucose units, including internal units in tri- and tetrasaccharides.

A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches and the current state of sustainable production in the dairy sector, with an emphasis on techno-functionality.

Galactooligosaccharides (GOS) are lactose-derived functional ingredients applied in food products and have great potential in health protection. The conversion of lactose to GOS commonly occurs using (3-galactosidases of mould, yeast and bacterial origin. The yield and structure of the resulting GOS depend on the enzyme used and the reaction conditions. This work focuses on the structural analysis of the products obtained with four commercial (3-galactosidases Maxilact LGI 5000 (ML), Maxilact A4 MG (MA), Saphera 2600 L (SA) and NOLA Fit 5500 (NL) to evaluate their efficiency and specificity. HPLC, ESI-MS and NMR spectroscopy were applied to characterise the GOS preparations. GOS were separated from the reaction mixture using activated charcoal treatment. HPLC analysis confirmed that most of the monosaccharides and a part of the lactose, but also some other disaccharides, probably allolactose and 6-galactobiose, were retained by charcoal. In all the products, ESIMS analysis detects oligosaccharides up to hexamers. NMR spectra confirmed the presence of GOS of various configurations and polymerisation degrees and evaluated the specificity of used enzymes. MA preferably forms 1,6- and 1,4-glycosidic bonds, and bacterial enzymes NL and SA also form 1,2- and 1,3- glycosidic bonds, while yeast enzyme ML cannot produce new 1,4-glycosidic bonds. The mould enzyme MA showed the highest transgalactosylation activity, forming longer GOS oligomers than the other enzymes.

We assessed the chemical, microbiological, rheological and sensory parameters of a fermented dairy product (FDP) containing a galactooligosaccharide (GOS) preparation. This was made from a solution of dried whey and skim milk containing 25% (w/w) lactose using a new enzyme with high transgalactosylation activity (Nurica: Danisco A/S). Conversion of the high initial lactose content enabled a good yield of 56% GOS to be achieved. The obtained GOS preparation was applied to the FDP with a probiotic culture of Bifidobacterium animalis ssp. lactis in amounts of 0, 2, 10, and 20% (w/w). The FDPs were stored and monitored for 9 weeks. Bifidobacteria showed counts higher than 106 CFU/g throughout the storage period. GOS were not significantly utilized during fermentation and their changes during storage were also insignificant. Gel strength after fermentation showed a slight decrease with increasing doses of GOS preparation, but after 6 weeks of storage, the differences were no longer evident. The sensory analysis revealed the overall acceptability of the prepared FDPs, whilst the highest dose (20% GOS preparation) led to a sweeter taste.

The focus of our study was to observe the simultaneous effects of microbial transglutaminase (MTG) treatment and exopolysaccharides (EPS) on the rheological and microstructural properties of a yoghurt. Transglutaminase was applied to milk before fermentation and simultaneously with a yoghurt culture. Yoghurts were fermented in short-term (42 & DEG;C, 6-8 h) and long-term (30 & DEG;C, 16-18 h) fermentations with a EPS-producing culture that produces EPS and a non-EPS-producing that does not. Treatment with transglutaminase caused an increase in gel strength and viscosity, especially in the case of simultaneous application of MTG and culture. Furthermore, the presence of EPS enhanced these properties. New three-dimensional structures of proteins decreased the size of pores between protein chains, which led to improved water binding properties. Syneresis was further reduced by the presence of EPS. Treatment of yoghurts with MTG decreased the extensive ropiness of EPS yoghurts and contributed to a higher acceptability of the texture. & COPY; 2023 Elsevier Ltd. All rights reserved.

Galactooligosaccharides (GOS) are non-digestible oligosaccharides with prebiotic properties that can be prepared by transgalactosylation reaction using a suitable beta-galactosidase. The application of new commercially available beta-galactosidases Nurica (Danisco) and Saphera Fiber L (Novozymes) in a mixture of evaporated whey and milk were tested for production of GOS preparation with a yield of more than 40% of GOS. This GOS preparation is applicable as a prebiotic supplement and soluble fiber in yoghurt production.

Previously undescribed species of Limosilactobacillus fermentum isolated from wholemeal buckwheat sourdough were identified by MALDI-TOF/MS and 16S rRNA analysis. The metabolism of 6 hydroxycinnamic acids by L. fermentum 6P1, 6P2 and 7P2 strains provided mostly o-, m-, p-dihydrocoumaric, dihydroferulic, dihydrocaffeic and dihydrosinapic acids. The ratio of hydroxyphenylpropionic acids to 4-vinylphenols was strain-to-strain specific. Decarboxylation of free cinnamic acid to potentially toxic styrene was low (1.8–23.9 mol. %) in all Limosilactobacillus strains tested. At a concentration of 13.6 mmol/L, reduced p-dihydrocoumaric and dihydroferulic acids were shown to cause less growth inhibition than their precursors, while specific growth rates μ increased significantly. L. fermentum POH with the highest sensitivity to phenolic acids exhibited the lowest ability to reduce hydroxycinnamic acids (11.8–44.5%) by phenolic acid reductase. Metabolomic experiments with chemically labelled D-glucose-d12 provided a deeper insight into electron transfer to polyphenols as the final acceptor. To the best of our knowledge, deuterium transfer to dideuteroferulic acid was observed for the first time.

The microalga Chlorella and strains of Bifidobacterium have been used in human or animal food supplements for decades because of their positive health effects. The presented study assessed different properties of C. vulgaris and its combination with bifidobacteria with the aim to develop new functional foods. The growth of four bifidobacteria strains in milk and whey supplemented with 1.0% (w/v) C. vulgaris and the immunomodulatory effects of aqueous Chlorella solutions (0.5%, 1.0%, and 3.0%) on human peripheral mononuclear cells were evaluated. Furthermore, synergistic effects on lipid metabolism of rats fed a high-fat diet with Chlorella and B. animalis subsp. lactis BB-12® were analysed. Chlorella had a positive growth-promoting effect on the tested bifidobacteria (p < 0.05), and significantly increased the secretion of inflammatory cytokines (tumor necrosis factor-α, interleukin-10, and interleukin-6), depending on the concentration of Chlorella (p < 0.05). After 8 weeks, significant synergistic effects of Chlorella and bifidobacteria on triglyceride levels in rat heart, liver, and serum were observed (p < 0.05). These results demonstrate that various combinations of Chlorella and bifidobacteria have significant potential for the development of new fermented products, dependent on the algal species, probiotic strain, application form, and concentrations for acceptable sensory quality for consumers.

The market for new functional foods and food supplements is rapidly evolving, with a current emphasis on using natural sources. Algae, probiotics, and colostrum are rich sources of nutrients and bioactive compounds with positive effects on human and animal health. To determine the potential for developing new functional foods combining these components, we evaluated their synergistic effects. We assessed the growth of selected bifidobacteria in a medium supplemented with Chlorella vulgaris and its immunomodulatory and cytotoxic effects on the human peripheral mononuclear cells and colon cancer cell lines Caco-2 and HT29. The hypocholesterolemic effects of Chlorella powder and bovine colostrum fermented by Bifidobacterium animalis subsp. lactis BB12® on lipid metabolism in rats fed a high-fat diet were also determined. Chlorella addition promoted Bifidobacteria growth, with significantly increased inflammatory cytokine (TNF-α and IL-6) levels following 1.0% (w/v) Chlorella stimulation. Rats fed diets containing fermented colostrum with 0.5% (w/v) added Chlorella powder exhibited significantly decreased triglyceride, very low-density lipoprotein, and alanine and aspartate aminotransferase levels, compared to those of the control group. These results support that C. vulgaris is not cytotoxic in intestinal cell models and affords prebiotic and immunomodulatory effects, as well as synergistic triglyceride-lowering effects with bovine colostrum and B. animalis subsp. lactis BB-12.

Over the past decade, the use of bovine colostrum and its bioactive components as the basis of functional food and dietary supplements for humans has substantially increased. However, for developing new products enriched with probiotics and bovine colostrum, the influence of colostrum composition on the growth promotion of bacteria still needs to be tested. Therefore, we decided to study the influence of bovine colostrum chemical and mineral composition as well as the content of bioactive compounds (immunoglobulins, lactoferrin, lactoperoxidase) on the growth of ten selected strains from genera Lactobacillus, Lacticaseibacillus, Bifidobacterium, and Enterococcus. After 24 h of fermentation, the growth was assessed based on lactic and acetic acids production evaluated using isotachophoresis, bacterial counts determined by the agar plate method, and change of pH. The production of acids and bacterial counts were significantly (P<0.05) different between selected genera. The change of bacterial counts was correlated with pH, but the correlation between growth and bovine colostrum composition was not proven. The highest growth and production of lactic acid was observed after the fermentation of bovine colostrum by the strains Enterococcus faecium CCDM 922A and CCDM 945.

Galactooligosaccharides (GOS) are currently attracting considerable interest as prebiotic substances and can be prepared by transgalactosylation reactions from lactose using beta-galactosidase. We applied various combinations of the commercial beta-galactosidases, such as Nola Fit 5500, Saphera 2600 L, Maxilact LGI 5000 and Maxilact A4 MG to achieve the highest yield of GOS and reduced lactose content. The combination of the Maxilact LGI 5000 and Nola Fit 5500 resulted in amount of GOS 105 g L-1 with lactose content lower than 5 g L-1, whilst the combination of the Maxilact A4 MG and Maxilact LGI 5000 enzymes led to an increase in GOS to 141,1 g L-1 and decrease of the lactose content to 46,9 g L-1. The combination of enzymes produced a higher yield of GOS, reduced the concentration of lactose, eventually, increases the efficiency of galactooligosaccharides purification that could be potentially used in the further investigations. (C) 2019 Elsevier Inc. All rights reserved.

The main quality marker of colostrum is concentration of immunoglobulins, in the broad sense content of proteins. The standard method for estimation of immunoglobulin IgG1 is radial immunodiffusion (RID), but this method is lengthy and expensive. Thirty samples of spray dried or lyophilized cow colostrum were analysed by several methods, both rapid screening methods and methods that are more precise. Three chromatographic methods were tested: size exclusion chromatography (SEC) and two variants of affinity chromatography (AC) using column with Protein A and Protein G. Good results were obtained from SEC (R2=0.95), but column is very expensive and it has short lifetime. Similar results gave affinity chromatography on Protein G column, its advantage is short analysis time (10 min). Spectrophotometric methods (Bradford and UV spectroscopy) are not demanding for instrumentation, but the sample preparation is quite complex.

Ultrafiltered (UF) milk permeate was concentrated by reverse osmosis (RO). UF and UF + RO samples were then desalted by electrodialysis (ED) to three levels of desalination: 1, 2.5, and 4 % of ash in the dry matter. Ions were analyzed by a new high-performance liquid chromatography method, which enables simultaneous estimation of cations and anions. ED of UF permeate has some advantages over that of UF + RO samples, including a shorter ED time and a higher average salt flow rate, but RO treatment of UF permeate before ED enables the processing of larger volumes of UF permeate. Therefore, ED of milk permeate, particularly after RO, improves the handling characteristics and may offer advantages for further processing of secondary dairy products.

Galactooligosaccharides (GOS) are applied in the food industry due to their beneficial properties and can be obtained via transgalactosylation reaction using beta-galactosidases. We compared three soluble commercial beta-galactosidases (Maxilact LGI, Saphera and NOLA Fit) on GOS formation at 40 degrees C with initial lactose concentration of 500-550 g L-1 in phosphate buffer. Our results revealed that the highest yield was achieved by Maxilact LGI.

This study aimed to obtain a purified IgG fraction from bovine colostrum using salting-out precipitation methods as base techniques. As the first step after skimming of colostrum, isoelectric precipitation or rennet coagulation were used for casein removal. IgG concentrations in raw material and final products were determined using the ELISA method. SDS-PAGE electrophoresis was used for purity determination of the final fraction of IgG. According to the obtained results, the combination of precipitation, gel filtration, and cross-flow filtration techniques enables to separate the IgG fraction with purity up to 90% and yield up to 91%. Acid whey has a higher yield in comparison with sweet whey and both ammonium sulphate and sodium sulphate have similar effectivity for precipitation of IgG. The final concentrate of IgG can be used as a standalone product or as an additive to other food supplements.

Hlavní přednášku s názvem Milk, dairy proteins and dairy products: a 40-year story přednesl prof. Jean-Marc Chobert z francouzské výzkumného centra INRA-Bia zaměřenou na vlastnosti bílkovin mléka. Poté již následovaly přednášky, které byly každý den rozděleny do 6-8 sekcí s různým tématickým zaměřením: • Designing foods for human health • Novel food processing techniques • Process optimisation and product improvement • Understanding meat science quality • Manipulating post harvest physiology to improve food quality • Food sustainability and security • Understamding food product quality • Food safety and microbiology • Traditional food products • Novel sensing and analytical techniques • Dairy science • Advancement in food science • Food processing and quality • Grain processing and technology Výzkumný ústav mlékárenský se prezentoval na konferenci třemi prácemi od Ing. Ivany Hyršlové, MVDr. Gabriely Krausové, PhD. a Ing. Markéty Borkové, PhD. zabývajícími se využitím kravského a kozího kolostra do doplňků stravy, vlivem prebiotik na adherenci vybraných kmenů laktobacilů a změnou složení kozího mléka během laktace po přídavku Chlorella vulgaris do krmiva. Nedaleko města Christchurch se nachází také malá tradiční sýrárna Barry’s Bay, kterou se nám během návštěvy Nového Zélandu podařilo navštívit. První sýry typu čedar byly v sýrárně Barry’s Bay vyrobeny v roce 1895. Mléko pro výrobu sýrů pochází od fríského plemene krav chovaných na několika okolních farmách. V Barry’s Bay totiž říkají: "Our milk comes from local cows. We don't know their names, but we know where they live." V současné době v sýrárně vyrábějí i sýr Gouda, Maasdam, velmi dobrý plísňový sýr Peninsula Blue a celou řadu sýrů s příchutěmi.

The aim of this study was to characterize the adherence, immunomodulatory and other health properties and safety of Enterococcus faecium CCDM 922 from the Culture Collection of Dairy Microorganisms Laktoflora®. E. faecium CCDM 922 is susceptible to therapeutically important antibiotics and exhibits good adherence to Caco-2 cells (52.33 ± 10.11 %). Two different concentrations of E. faecium CCDM 922 were used for three and five-day stimulation of human mononuclear cells obtained from peripheral blood. Levels of IFN-γ, IL-6, IL-10, IL-17 and IL-1α were dependent on the density of E. faecium CCDM 922 used for stimulation and on time of stimulation. The cholesterol-lowering effect of E. faecium CCDM 922 was tested in Prague hereditary hypercholesterolemic rats. E. faecium CCDM 922 treatment of male rats reduced LDL- and VLDL-cholesterol levels significantly (P < 0.05). Present results indicated promising probiotic and technological potential for application of E. faecium CCDM 922 in functional foods or dairy products.

The aim of the experiments was to verify the possibility of using film ion-exchange membranes for demineralization of whey by electrodialysis (ED). Foil and standard ion-exchange membranes behaved similarly in process of ED of whey, capacity of ED with foil membranes was only slightly higher by 3-5%. Advantage of foil membrane usage lies mainly in their lower production costs.

Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valuable functional properties such as foaming and emulsifying ability or gel formation. Some whey proteins are sensitive to salt content in a solution. High or low salt content may lead to selective coagulation of these proteins. A part of whey proteins was precipitated by addition of 7% (wt) NaCl and P-lactoglobulin and caseinomacropeptide remained in the supernatant. It was necessary to demineralise the supernatant by electrodialysis for the selective coagulation of caseinomacropeptide from this material. Subsequently, ethanol was added and pH was adjusted. This reduction of the ionic strength and the addition of ethanol induced the selective precipitation of caseinomacropeptide (91.4% from the original amount of CMP). beta-lactoglobulin of 91% purity remained in the solution.