Does the addition of donkey milk inhibit the replication of pathogen microorganisms in goat milk at refrigerated condition?

Fratini, Filippo; Turchi, Barbara; Pedonese, Francesca; Pizzurro, Federica; Ragaglini, Paola; Torracca, Beatrice; Tozzi, Beatrice; Galiero, Alessia; Nuvoloni, Roberta

doi:10.1007/s13594-015-0249-y

Cited by 11 publications

(9 citation statements)

References 24 publications

(23 reference statements)

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“…Table 1 reports the microbiological counts before and after HTST pasteurization. The starting RDM sample presented very low counts, consistent with reporting by other authors [ 27 , 28 , 29 ]. The new HTST device was shown to reduce Enterobacteriaceae counts to undetectable level, while total bacteria and Bacillus cereus were decreased, leaving very few colonies in milk ( Table 1 ).…”

Section: Resultssupporting

confidence: 91%

A Preliminary Assessment of HTST Processing on Donkey Milk

Giribaldi

Antoniazzi

Gariglio³

et al. 2017

Veterinary Sciences

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Due to increasing attention from consumers on non-bovine milk types, and to the increase in the number of small dairy donkey farms in Italy, farmers require more advanced and reliable processing devices, in order to guarantee a safe product of high quality. To this aim, a new small-scale High-Temperature Short-Time (HTST) pasteurizer (72 • C for 15 s), prototyped by the authors, was tested on donkey milk. The efficacy of the HTST device was tested on raw donkey milk microflora by enumeration of total aerobic bacteria, Enterobacteriaceae and Bacillus cereus. The biochemical quality was assessed by determining the protein profile by monodimensional electrophoresis and by measuring lysozyme activity. The HTST apparatus was able to reduce the total bacteria count, and to completely eradicate Enterobacteriaceae. Bacillus cereus, when present, was decreased with low efficiency. Changes in the protein profile were observed in milk pasteurized in accordance with both processes, although HTST seemed to limit casein degradation. Lysozyme activity was not substantially affected in comparison to raw donkey milk. In conclusion, a tailored small-volume HTST device could be safely applied to pasteurize donkey milk in on-farm pasteurization processes on small dairy donkey farms.

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Section: Resultssupporting

confidence: 91%

A Preliminary Assessment of HTST Processing on Donkey Milk

Giribaldi

Antoniazzi

Gariglio³

et al. 2017

Veterinary Sciences

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“…Since Gram negative bacteria resist lysozyme due to its lipopolysaccharide membrane, the anti-bacterial activity of DM can be explained by two mechanisms; firstly by the specific structure of lysozyme of DM (similar of equine's lysozyme), which is able to bind to calcium ions that improve its activity against Gram negative bacteria [42,[49][50][51]; secondly by a synergistic activity of lysozyme and lactoferrin, because the latter can bind to membrane proteins of Gram negative bacteria, which disrupt the membrane and open the pores to lysozyme, which destroys the glycosidic linkage (N-acetylglucosamine and N-acetylmuramic acid) of peptidoglycans [32,44,52] (Figure 1). Other studies have shown that the immunoglobulins, IgG, IgA, and IgM [30], also contribute to the inhibition of bacterial growth, acting in synergy with lysozyme [53,54] (Figure 1). Saric et al (2014) [44] have shown that in addition to the immunoglobulins, some fatty acids such as linoleic acid, lauric acid, and oleic acid, when acting synergetically with lysozyme, show an important anti-bacterial activity against Gram-negative and Gram-positive bacteria.…”

Section: Anti-microbial Activity Of Donkey Milkmentioning

confidence: 94%

“…because the latter can bind to membrane proteins of Gram negative bacteria, which disrupt the membrane and open the pores to lysozyme, which destroys the glycosidic linkage (Nacetylglucosamine and N-acetylmuramic acid) of peptidoglycans [32,44,52] (Figure 1). Other studies have shown that the immunoglobulins, IgG, IgA, and IgM [30], also contribute to the inhibition of bacterial growth, acting in synergy with lysozyme [53,54] (Figure 1). Saric et al (2014) [44] have shown that in addition to the immunoglobulins, some fatty acids such as linoleic acid, lauric acid, and oleic acid, when acting synergetically with lysozyme, show an important anti-bacterial activity against Gram-negative and Gram-positive bacteria.…”

Section: Anti-microbial Activity Of Donkey Milkmentioning

confidence: 94%

Insights on Health and Food Applications of Equus asinus (Donkey) Milk Bioactive Proteins and Peptides—An Overview

Derdak

Sakoui

Pop

et al. 2020

Foods

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Due to its similarity with human milk and its low allergenic properties, donkey milk has long been used as an alternative for infants and patients with cow’s milk protein allergy (CMPA). In addition, this milk is attracting growing interest in human nutrition because of presumed health benefits. It has antioxidant, antimicrobial, antitumoral, antiproliferative and antidiabetic activity. In addition, it stimulates the immune system, regulates the gastrointestinal flora, and prevents inflammatory diseases. Although all donkey milk components can contribute to functional and nutritional effects, it is generally accepted that the whey protein fraction plays a significant role. This review aims to highlight the active proteins and peptides of donkey milk in comparison with other types of milk, emphasizing their properties and their roles in different fields of health and food applications.

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“…Lysozyme is a natural antimicrobial agent that may contribute to gram-positive growth inhibition (Chiavari et al, 2005;Cosentino et al, 2012;Fratini et al, 2015). Moreover, lysozyme is able to kill or to inhibit a large spectrum of pathogens (Zhang et al, 2008;La Torre et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of different heat treatments on lysozyme quantity and antimicrobial activity of jenny milk

Cosentino

Labella

Elshafie

et al. 2016

Journal of Dairy Science

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Thermal treatments are used to improve milk microbial safety, shelf life, and biological activity of some of its components. However, thermal treatments can reduce the nutritional quality of milk, affecting the molecular structure of milk proteins, such as lysozyme, which is a very important milk component due to its antimicrobial effect against gram-positive bacteria. Jenny milk is characterized by high lysozyme content. For this reason, in the last few years, it has been used as an antimicrobial additive in dairy products as an alternative to hen egg white lysozyme, which can cause allergic reactions. This study aimed to investigate the effect of pasteurization and condensation on the concentration and antimicrobial activity of lysozyme in jenny milk. Furthermore, lysozyme quantity and activity were tested in raw and pasteurized milk after condensation at 40 and 20% of the initial volume. Reversed-phase HPLC was performed under fluorescence detection to monitor lysozyme in milk samples. We evaluated the antimicrobial activity of the tested milk against Bacillus megaterium, Bacillus mojavensis, Clavibacter michiganensis, Clostridium tyrobutyricum, Xanthomonas campestris, and Escherichia coli. Condensation and pasteurization did not affect the concentration or antimicrobial activity of lysozyme in jenny milk, except for B. mojaventis, which showed resistance to lysozyme in milk samples subjected to heat treatments. Moreover, lysozyme in jenny milk showed antimicrobial activity similar to synthetic antibiotics versus some gram-positive strains and also versus the gram-negative strain X. campestris.

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Does the addition of donkey milk inhibit the replication of pathogen microorganisms in goat milk at refrigerated condition?

Cited by 11 publications

References 24 publications

A Preliminary Assessment of HTST Processing on Donkey Milk

A Preliminary Assessment of HTST Processing on Donkey Milk

Insights on Health and Food Applications of Equus asinus (Donkey) Milk Bioactive Proteins and Peptides—An Overview

Effects of different heat treatments on lysozyme quantity and antimicrobial activity of jenny milk

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