This study aimed to develop a sensitive lateral flow test strip for the detection of bisphenol A (BPA) in breast milk. Conventional nitrocellulose test membrane was coated with the coaxial nanofiber, consisting of the inner polycaprolactone (PCL) and the outer PCL/silk fibroin (SF) mixture, to decrease the flow rate of the breast milk in the lateral flow assay (LFA). The nanofiber was prepared by using coaxial electrospinning, and BPA antibody was immobilized physically to the nanofiber. This nanofiber was used as a test membrane in the LFA. Color changes on the test membrane were evaluated as the signal intensity of the BPA. Breast milk creates a background on surfaces due to its structural properties. This background was detected by comparing the signal intensity with the signal intensity of water. The higher signal intensity was found in water samples when compared to breast milk samples. Although the detection limit is 2 ng/ml in both coaxial PCL/SF nanofiber and nitrocellulose (NC) test membranes, the color intensity increased with the increasing BPA concentration in the coaxial PCL/SF nanofiber. As a new dimension, the coaxial PCL/SF nanofiber provided higher color intensity than the NC membrane. In conclusion, a sensitive onsite method was developed for the detection of BPA in breast milk by using new coaxial PCL/SF nanofiber as a test membrane in LFA.
Heat treatments may cause some chemical and physicochemical changes in milk, although milk is a heat-stable system. Heat treatments can cause different changes in different types of milk. This study aimed to compare the effects of pasteurization and boiling on goat and cow milk's macromolecular contents, glutathione levels, and superoxide dismutase activities. The protein level of both types of milk decreased with the pasteurization process, and boiling also reduced the protein level of goat milk. Both heat treatments reduced superoxide dismutase activity and glutathione levels in both types of milk. While the boiling process did not change the cow's milk lactose level, it increased the goat milk lactose level. It was determined that pasteurization reduced the lactose level in both types of milk. Pasteurization did not change the fat level in cow milk but decreased the fat level in goat milk. In conclusion, cow milk was less affected by these heat treatments, which can be attributed to having large fat globules, high lactose concentration, and high heat resistance protein content compared to goat milk.
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