Effects of heat-treatment on insulin-like growth factor-1 in bovine milk

Ollikainen, Pia; A, Riihimäki

doi:10.1016/j.idairyj.2011.11.002

Cited by 7 publications

(6 citation statements)

References 29 publications

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“…The average IGF-1 concentration in milk from individual cows was 2.6 ng mL À1 , with a range of 1.27e8.1 ng mL À1 (Collier et al, 1991). In the study of Ollikainen and Riihimäki (2012) the average IGF-1 concentration of bulk farm milk was 1.1 ng mL À1 .…”

Section: Introductionmentioning

confidence: 91%

“…Heat treatment can also activate IGF-1 from latent to immunoreactive form. In an earlier study of Ollikainen and Riihimäki (2012) it was shown that if milk is heated to 90 C for 15e60 s, IGF-1 is activated. When milk casein was separated by precipitation with acid or ultracentrifugation, the activated IGF-1 followed the casein fraction.…”

Section: Microfiltration and Ultrafiltration Of Milkmentioning

confidence: 98%

“…The NIBSC IGF-1 standard gave 80% recovery for each of the matrices except MF retentate, which gave only about 50% recovery, indicating that either the high protein content in the MF retentate or the binding protein interfered with the analysis (Daughaday, Kapadia, & Mariz, 1987). Heating of samples at 90 C is another method to activate IGF-1 and avoid dilution of samples, but this method is suitable only for samples that have no b-lactoglobulin (Ollikainen & Riihimäki, 2012).…”

Section: Microfiltration and Ultrafiltration Of Milkmentioning

confidence: 99%

See 2 more Smart Citations

Determination of insulin-like growth factor-1 and bovine insulin in raw milk and its casein and whey fractions after microfiltration and ultrafiltration

Ollikainen

Muuronen

2013

International Dairy Journal

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Section: Introductionmentioning

confidence: 91%

Section: Microfiltration and Ultrafiltration Of Milkmentioning

confidence: 98%

Section: Microfiltration and Ultrafiltration Of Milkmentioning

confidence: 99%

See 1 more Smart Citation

Determination of insulin-like growth factor-1 and bovine insulin in raw milk and its casein and whey fractions after microfiltration and ultrafiltration

Ollikainen

Muuronen

2013

International Dairy Journal

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“…Elfstrand et al (2002) had found that there was no change in the level of IGF-1 in bovine colostrum whey after a treatment of 60 • C for 45 min. Ollikainen and Riihimäki (2012) had found that the amount of IGF-1 detected showed an increase after a treatment of 90 • C for 15 s. According to Liang et al (2022), heating milk for 90 • C for 1 min activates milk-based IGF-1 to an immunoreactive form, causing an increase in active IGF-1. Heat activated IGF-1 is mainly found in the casein fraction.…”

Section: Igf-1 In Bovine Milkmentioning

confidence: 99%

A review on the safety of growth factors commonly used in cultivated meat production

Huang,

Ko,

Paes

et al. 2024

Comp Rev Food Sci Food Safe

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Growth factors are commonly added to cell culture media in cellular agriculture to mimic the endogenous process of proliferation and differentiation of cells. Many of these growth factors are endogenous to humans and known to be present in the edible tissues and milk of food animals. However, there is little or no information on the use of growth factors intentionally added in food production before the advent of cultivated meat. Ten commonly used growth factors have been reviewed to include information on their mode of action, bioavailability, occurrence in food and food animals, endogenous levels in humans, as well as exposure and toxicological information drawn from relevant animal studies and human clinical trials with a focus on oral exposure. In addition, a comparison of homology of growth factors was done to compare the sequence homology of growth factors from humans and domestic animal species commonly consumed as food, such as bovine, porcine, and poultry. This information has been gathered as the starting point to determine the safety of use of growth factors in cultivated meat meant for human consumption. The change in levels of growth factors measured in human milk and bovine milk after pasteurization and high‐temperature treatment is discussed to give an indication of how commercial food processing can affect the levels of growth factors in food. The concept of substantial equivalence is also discussed together with a conservative exposure estimation. More work on how to integrate in silico assessments into the routine safety assessment of growth factors is needed.

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“…No conjunto, esses componentes biotivos têm sido chamados de fatores de crescimento celular, incluindo neste grupo, além da lactoferrina, uma série de polipeptídeos, como os fatores de crescimento semelhantes à insulina I e II (IGF-I e IGF-II), fatores ácidos e básicos de estímulo ao crescimento de fibroblastos (aFGF, bFGF), fatores de crescimento transformador beta (TGF-β1 e TGF-β2), além de vários outros (OLLIKANEIN; RIIHIMAKI, 2012;SGARBIERI, 2004).…”

Section: Referencial Teóricounclassified

FATOR DE CRESCIMENTO TRANSFORMADOR BETA (TGF-β) EM LEITE: UMA REVISÃO

Silva¹,

Pinto²,

Carvalho³

et al. 2015

Revista do ILCT

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Colostro e leite bovino contêm fatores de crescimento tais como o fator de crescimento semelhante à insulina IGF-I, IGF-II, fator de crescimento transformador beta TGF-β1, TGF-β2, fator de crescimento epidérmico EGF, fator de crescimento de fibroblastos básico bFGF e fator de crescimento derivado de plaquetas PDGF. Nos últimos anos, o foco do interesse científico tem sido a identificação desses fatores dentro do leite bovino que pode ser relevante para a melhoria da saúde humana. Dessa forma, foram desenvolvidas diversas metodologias para a extração desses fatores de crescimento do leite a partir de leite, colostro ou soro de leite. As metodologias mais usadas são cromatografia de troca catiônica, microfiltração e ultrafiltração. A cromatografia de troca catiônica tem sido amplamente utilizada devido à natureza básica dos fatores de crescimento, enquanto a microfiltração tem sido utilizada para a concentração de alguns fatores de crescimento a partir de colostro, e a ultrafiltração foi bem sucedida apenas na separação de IGF-I a partir de IGF-II no soro de leite. Extratos de fator de crescimento a partir do leite, do colostro ou do soro de leite têm sido utilizados como preparações terapêuticas para cicatrização de feridas e no tratamento de doenças inflamatórias do intestino.

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Effects of heat-treatment on insulin-like growth factor-1 in bovine milk

Cited by 7 publications

References 29 publications

Determination of insulin-like growth factor-1 and bovine insulin in raw milk and its casein and whey fractions after microfiltration and ultrafiltration

Determination of insulin-like growth factor-1 and bovine insulin in raw milk and its casein and whey fractions after microfiltration and ultrafiltration

A review on the safety of growth factors commonly used in cultivated meat production

FATOR DE CRESCIMENTO TRANSFORMADOR BETA (TGF-β) EM LEITE: UMA REVISÃO

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