Changes in physicochemical properties and <scp>DNA</scp> quality of milk as affected by different heat treatments

Liao, Jing; Liu, Yongfeng; Ting, Ku

doi:10.1111/1471-0307.12446

Cited by 8 publications

(6 citation statements)

References 28 publications

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“…143 The three common heat treatments (pasteurization, boiling, and autoclaving) all reduce milk protein and lactose content compared to raw milk, with the autoclave milk being the lowest, but the heating process increases the milk fat content. 10 Similar studies have also indicated that with an increase in heat treatment time and intensity, the contents of α-La and LF decrease. When the heating temperature exceeds 105 °C, the contents of α-La and LF decrease significantly.…”

Section: Refrigerate At 7 ±mentioning

confidence: 70%

“…9 Compared to its raw form, thermally treated milk exhibits a reduced protein and lactose content while fat content increases. 10 Furthermore, the thermal processing of skimmed milk results in elevated levels of β-Lg, casein, and osteopontin (OPN). 11 Such high-pressure heat treatment also decreases soluble minerals.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Thermal treatment, for instance, denatures milk proteins, mainly affecting the molecular structure of whey proteins . Compared to its raw form, thermally treated milk exhibits a reduced protein and lactose content while fat content increases . Furthermore, the thermal processing of skimmed milk results in elevated levels of β-Lg, casein, and osteopontin (OPN) .…”

Section: Introductionmentioning

confidence: 99%

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Milk: A Natural Guardian for the Gut Barrier

Wang,

Gong,

Farid

et al. 2024

J. Agric. Food Chem.

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The gut barrier plays an important role in health maintenance by preventing the invasion of dietary pathogens and toxins. Disruption of the gut barrier can cause severe intestinal inflammation. As a natural source, milk is enriched with many active constituents that contribute to numerous beneficial functions, including immune regulation. These components collectively serve as a shield for the gut barrier, protecting against various threats such as biological, chemical, mechanical, and immunological threats. This comprehensive review delves into the active ingredients in milk, encompassing casein, α-lactalbumin, β-lactoglobulin, lactoferrin, the milk fat globular membrane, lactose, transforming growth factor, and glycopeptides. The primary focus is to elucidate their impact on the integrity and function of the gut barrier. Furthermore, the implications of different processing methods of dairy products on the gut barrier protection are discussed. In conclusion, this study aimed to underscore the vital role of milk and dairy products in sustaining gut barrier health, potentially contributing to broader perspectives in nutritional sciences and public health.

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Section: Refrigerate At 7 ±mentioning

confidence: 70%

Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Milk: A Natural Guardian for the Gut Barrier

Wang,

Gong,

Farid

et al. 2024

J. Agric. Food Chem.

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“…The obtained bands of samples were relatively clear and bright, and they had good integrity and only slight smearing. According to reports, autoclaving not only significantly degraded DNA in milk (Liao et al, 2018a), but also the DNA in reconstituted milk degraded to a greater degree and the integrity was less after heating for 5 to 15 min (Liao et al, 2018b). Even though the DNA in processed foods was degraded into smaller fragments and the amount of DNA was an order of magnitude lower than that in unprocessed food (Novak et al, 2007), the severely degraded DNA could still be amplified (Ahmed and Meng, 2019).…”

Section: Dna Integritymentioning

confidence: 99%

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products

Zhang

Qiao

et al. 2022

Journal of Dairy Science

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As one of the main ingredients in some milk powders, whey powder is sometimes added to pure goat milk products, which can cause health risks, economic fraud, and unfair competition of food industries. This study is the first to explore qualitative and quantitative methods to identify adulteration of bovine whey powder in goat dairy products based on DNA. We extracted DNA from whey powder using a modified DNA extraction method; this exhibited good quality and integrity, with purity of 1.53 to 1.75 and concentration of 122 to 179 ng/μL. Conventional PCR and real-time PCR were compared for qualitative detection of bovine whey powder; real-time PCR demonstrated sensitivity of 0.01 ng/ μL, which was higher than the 0.05 ng/μL detected by the conventional PCR method. Furthermore, real-time PCR was conducted for DNA quantitative detection, with good linearity (R 2 = 0.9858) obtained for bovine whey powder contents from 0.1% to 30%. Relative error decreased with increase of the mixing proportion of whey powder; the coefficient of variation above 0.1% of the mixing ratio was close to or less than 5%; and the relative standard deviation of repeatability results was less than 5%. Considering the economic costs of testing, conventional PCR could be performed first, and samples with obvious intentional adulteration detected can be further accurately quantified by real-time PCR. Overall, this research provides a realistic and effective method for qualitative and quantitative identification of bovine whey powder in goat dairy products, thus laying a good foundation for verification of goat dairy product label claims and industrial control.

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“…As a commonly used milk heat processing method, the UHT treatment can disturb some of the physicochemical and nutritional properties of milk. The previous study has shown that the DNA in milk can be affected by different heat treatments, such as pasteurization, boiling, and autoclaving (Liao et al, 2018b). So the UHT treatment may also result in DNA degradation and subsequently increase the difficulty of DNA detection.…”

Section: Introductionmentioning

confidence: 99%

Extraction and detection of DNA from UHT milk during storage

Liao

Liu

2020

CyTA - Journal of Food

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DNA plays an important role in molecular authentication of dairy products, both heat treatment and storage may impair the detection limit of the DNA-based method. In this study, DNA was extracted from commercial ultra-high temperature treated (UHT) milkfrom the different storage stages for monitoring DNA yield, purity, integrity, as well as by the specific detection of UHT milk composition in goat milk. Results showed that DNA yield and purity remained stable during the whole storage stage (P > .05). In addition, all the extracted DNA from UHT milk was degraded into short DNA fragments with 100-2000 bp, but these fragments can be still used for the amplification of long target sequence (>1000 bp). Furthermore, it was found that PCR could readily detect UHT milk composition in goat milk mixture, and gave a good sensitivity threshold (0.1%) during the storage of UHT milk, but the detection efficiency was gradually decreased. Extracción y detección de ADN de la leche UHT durante su almacenamiento RESUMEN El ADN desempeña una función importante en la autenticación molecular de los productos lácteos. Tanto el tratamiento térmico como el almacenamiento pueden alterar el límite de detección del método basado en el ADN. Para el presente estudio se extrajo ADN de leche comercial tratada a temperatura ultra alta (UHT) durante las diferentes etapas de almacenamiento, con el objetivo de controlar su rendimiento, su pureza y su integridad. Asimismo, se hizo una detección específica de la composición de la leche UHT en una mezcla de leche de cabra. Los resultados permiten constatar que el rendimiento y la pureza del ADN permanecen estables durante toda la etapa de almacenamiento (P > .05). Además, todo el ADN extraído de la leche UHT se degradó en fragmentos cortos con 100-2000 bp, los cuales pueden seguir utilizándose para amplificar la secuencia diana larga (>1000 bp). Al mismo tiempo, si bien se comprobó que la PCR puede detectar fácilmente la

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Changes in physicochemical properties and DNA quality of milk as affected by different heat treatments

Cited by 8 publications

References 28 publications

Milk: A Natural Guardian for the Gut Barrier

Milk: A Natural Guardian for the Gut Barrier

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products

Extraction and detection of DNA from UHT milk during storage

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