Technical note: Development and validation of an HPLC method for the quantification of tocopherols in different types of commercial cow milk

Niero, Giovanni; Penasa, M.; Bérard, Joël; Kreuzer, Michael; Cassandro, Martino; Marchi, Massimo De

doi:10.3168/jds.2017-14187

Cited by 13 publications

(17 citation statements)

References 22 publications

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“…Milk processing predominantly affects the fat content of the milk and the heat-sensitive milk components [21,22]. Since milk processing also abolishes the allergy-protective effects of raw cow’s milk, this suggests that these constituents contribute to the observed protection.…”

Section: Discussionmentioning

confidence: 99%

Suppression of Food Allergic Symptoms by Raw Cow’s Milk in Mice is Retained after Skimming but Abolished after Heating the Milk—A Promising Contribution of Alkaline Phosphatase

et al. 2019

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Raw cow’s milk was previously shown to suppress allergic symptoms in a murine model for food allergy. In the present study, we investigated the contribution of fat content and heat-sensitive milk components to this allergy-protective effect. In addition, we determined the potency of alkaline phosphatase (ALP), a heat-sensitive raw milk component, to affect the allergic response. C3H/HeOuJ mice were treated with raw milk, pasteurized milk, skimmed raw milk, pasteurized milk spiked with ALP, or phosphate-buffered saline for eight days prior to sensitization and challenge with ovalbumin (OVA). Effects of these milk types on the allergic response were subsequently assessed. Similar to raw milk, skimmed raw milk suppressed food allergic symptoms, demonstrated by a reduced acute allergic skin response and low levels of OVA-specific IgE and Th2-related cytokines. This protective effect was accompanied by an induction of CD103+CD11b+ dendritic cells and TGF-β-producing regulatory T cells in the mesenteric lymph nodes. Pasteurized milk was not protective but adding ALP restored the allergy-protective effect. Not the fat content, but the heat-sensitive components are responsible for the allergy-protective effects of raw cow’s milk. Adding ALP to heat-treated milk might be an interesting alternative to raw cow’s milk consumption, as spiking pasteurized milk with ALP restored the protective effects.

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Section: Discussionmentioning

confidence: 99%

Suppression of Food Allergic Symptoms by Raw Cow’s Milk in Mice is Retained after Skimming but Abolished after Heating the Milk—A Promising Contribution of Alkaline Phosphatase

et al. 2019

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“…Time-related reproducibility was calculated as the relative standard deviation (RSD R ) of 15 measurements on 15 aliquots of the same milk sample, separately processed after 24, 48, and 72 h. Similarly, operator-related repeatability was assessed as RSD r of 5 consecutive measurements on 5 aliquots of the same milk sample, separately processed by the same person. Operator-related reproducibility was assessed as the RSD R of 15 measurements on 15 aliquots of the same milk sample, separately processed by 3 different operators who handled 5 aliquots each (Franzoi et al, 2018;Niero et al, 2018a). Horwitz and Horwitz ratios (HorRat) were used as comparison between measured and expected reproducibility values.…”

Section: Methods Validationmentioning

confidence: 99%

“…Relative standard deviation of repeatability and RSD R were calculated within day and across 3 d of analyses, as previously described for milk samples. Recovery was expressed as the percentage ratio between measured and certified iodine value (Franzoi et al, 2018;Niero et al, 2018a).…”

Section: Methods Validationmentioning

confidence: 99%

Validation of a gold standard method for iodine quantification in raw and processed milk, and its variation in different dairy species

Niero

Franzoi

Vigolo

et al. 2019

Journal of Dairy Science

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Adequate milk consumption significantly contributes to meeting the human iodine recommended daily intake, which ranges from 70 µg/d for infants to 200 µg/d for lactating women. The fulfilment of iodine recommended daily intake is fundamental to prevent serious clinical diseases such as cretinism in infants and goiter in adults. In the present study iodine content was measured in raw and processed commercial cow milk, as well as in raw buffalo, goat, sheep, and donkey milk. Iodine extraction was based on 0.6% (vol/vol) ammonia, whereas iodine detection and quantification were carried out through an inductively coupled plasma mass spectrometer analyzer. Among processed commercial cow milk, partially skimmed pasteurized milk had the greatest iodine content (359.42 µg/kg) and raw milk the lowest (166.92 µg/kg). With regard to the other dairy species, the greatest iodine content was found in raw goat milk (575.42 µg/kg), followed by raw buffalo (229.82 µg/kg), sheep (192.64 µg/kg), and donkey milk (7.06 µg/kg). Repeatability of milk iodine content, calculated as relative standard deviation of 5 measurements within a day or operator, ranged from 0.96 to 1.84% and 0.72 to 1.16%, respectively. The overall reproducibility of milk iodine content, calculated as relative standard deviation of 45 measurements across 3 d of analyses and 3 operators, was 4.01%. These results underline the precision of the proposed analytical method for the determination of iodine content in milk.

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“…Dairy products contain various antioxidant molecules, such as milk caseins and whey proteins [6]. In addition, milk includes a variety of antioxidant molecules, i.e., thiols with low molecular weight [7], tocopherol, retinol, and carotenoids [8], and ascorbate [9] at trace levels.…”

Section: Introductionmentioning

confidence: 99%

Production of Functional Fermented Milk Beverages Supplemented with Pomegranate Peel Extract and Probiotic Lactic Acid Bacteria

Al-Hindi

Ghani

2020

Journal of Food Quality

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Fermented milk beverages supplemented with pomegranate peel extract and inoculated with Lactobacillus plantarum and Bifidobacterium longum subsp longum were produced. The antioxidant activity of fermented milk beverages supplemented with pomegranate peel 150 mg/L (FMPO 150) and 300 mg/L (FMPO 300) was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). In addition, the polyphenolic profile and sugars content were determined by HPLC analysis, and the volatile compounds were identified using GC-MS analysis. The effects of FMPO 150 and FMPO 300 (10 g/day) on the lipid profile and antioxidant/biochemical status of rats were also evaluated after 4 weeks of oral intake. Antioxidant activity of the fermented milk beverage FMPO 300 was higher than that of FMPO 150. GC-MS analysis of the volatile compounds revealed that diacetyl, acetoin, and acetaldehyde were the major constituents. FMPO 150 and FMPO 300 were efficient in reducing the LDL cholesterol and triacylglycerol and increased the HDL cholesterol in serum. Liver function biomarkers were not affected by the end of treatment (p<0.05). Also, the thiobarbituric acid-reactive substances (TBARS) were decreased, while the activity of antioxidant enzymes in the liver (GSH, CAT, SOD, and GPx) were increased. Hence, the combination of pomegranate peel extract and probiotic lactic acid bacteria in a fermented milk beverage provides not only probiotic benefits but also bioactive phenolic compounds that could be functional and possess therapeutic effects.

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Technical note: Development and validation of an HPLC method for the quantification of tocopherols in different types of commercial cow milk

Cited by 13 publications

References 22 publications

Suppression of Food Allergic Symptoms by Raw Cow’s Milk in Mice is Retained after Skimming but Abolished after Heating the Milk—A Promising Contribution of Alkaline Phosphatase

Suppression of Food Allergic Symptoms by Raw Cow’s Milk in Mice is Retained after Skimming but Abolished after Heating the Milk—A Promising Contribution of Alkaline Phosphatase

Validation of a gold standard method for iodine quantification in raw and processed milk, and its variation in different dairy species

Production of Functional Fermented Milk Beverages Supplemented with Pomegranate Peel Extract and Probiotic Lactic Acid Bacteria

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